Salmon With Fresh Marrow Beans

indigo rose tomato


haricot vertFresh Marrow Beans






A quick weekday meal using up leftovers. I always have fun ingredients laying around to play with so I whipped up this poached salmon with Indigo Rose Tomatoes (left) and two types of beans, Fresh Marrow Beans (right) which are a shelling bean, and fresh Haricot Vert (middle). I topped it with a Lemon Balm (bottom left) aïoli and Burnet (bottom right).

Lemon BalmBurnet

Fried Soft Shell Crab

When I was in New Orleans recently I saw soft shell crabs on a lot of menus. It is a hard dish to create at home because the best way to prepare them is by battering and deep frying and not over cooking the precious crustaceans. Soft shell crabs are difficult to find in retail stores because they really need to be alive so you know they are fresh and you have to know how to clean them. I won’t get into how to clean them here, but I will say that it probably isn’t the most humane. Soft shell crabs are a delicacy and if you aren’t up to the task of cooking them at home, look for them on restaurant menus while they are in their short season.

Lemonade Lemon

Guaje Bean

If you know me then you know I have a lot of unique ingredients laying around that I have photographed for the website. The crabs themselves needed to be photographed so I took this opportunity to create a dish with a simple fresh salsa and an aïoli with ingredients I had. I fried the soft shell crabs with an egg wash and then a flour and cornmeal mixture. The aïoli was made with Lemonade Lemons and Guaje Seeds (pictured above). For the salsa I used Mandurian Cucumbers and Zapotec Tomatoes on a bed of Flowering Spinach and topped with Corn Shoots.

Flowering SpinachZapotec TomatoMandurian CucumberPopcorn Shoots


Spring & Summer Salmon Dish

I love springtime ingredients and they are even better when they collide with summer ingredients. I also love using hard to find ingredients and that is one of my motivations for starting the website. Right now in California we are seeing all of the summer ingredients starting with all of the spring ingredients still hanging around.








In this dish I have used Smoked Sea Salt Crusted King Salmon, Fava Beans, Morel Mushrooms, Corn Milk & Black Garlic Sauce, with Bullsblood


Stuffed Peppers

Stuffed Peppers


I made this comfort food classic more for a photo opportunity then for a meal, but I did enjoy eating it. Stuffed Peppers are easy to make and the first step is to hollow out the peppers. Then I sauté onions, garlic, crushed tomatoes, ground beef, and then add a little chicken stock to moisten (for this version I used mushrooms instead of tomatoes and ground dark meat turkey instead of ground beef). Then mix with cooked rice (I used brown rice) and fresh herbs (I used tarragon and Italian parsley). I also added pine nuts. Add the mixture into the hollowed peppers and put in a baking pan. Pour 1/2 cup to 1 cup of chicken stock over the peppers and bake in a 350º oven for 30-45 minutes. That’s it, your done, enjoy.

The Bacon & Egg Salad

Frisée, Bacon and Poached Egg Salad

Salade Frisée Aux Lardons


One of my favorite salads is the French bistro classic, Salade Frisée Aux Lardons. It is the perfect combination of  bacon with hardy frisée lettuce, a warm viniagrete of sherry vinegar, shallots, and bacon fat, topped with a soft poached egg. The key to this salad is making sure that you have a runny egg to create a “sauce” for the salad.

Bacon and eggs are a classic pairing, and not just for breakfast. Bacon and hard-cooked eggs are very important ingredients in potato salad as well as in Eggs Benedict. This salad is fairly simple to make. Cut bacon or pancetta into small squares and heat in a sauté pan until crispy. Then add minced shallots and cook until translucent and add sherry vinegar. Then pour the warm vinaigrette into a bowl over frisée lettuce, put on a plate, and add a soft poached egg.