This rustic heirloom tomato tart showcases colorful heirlooms in a shatteringly flaky gluten-free crust kissed with fresh oregano, mozzarella, and parmesan.
With TBG’s eighth blogiversary around the corner, I seem to be at the point in my blogging career (and mental state) when I start entirely forgetting about blog posts past. This has less to do with how good a particular dish was and more with the fact that I have over 500 recipes in print. Case in point, it appears that I’ve made quite a few flaky tomatoey tarts in my time. But you can never have too many tomato tarts, amiright?
Apricots, plums, peaches, nectarines – whatever summer fruit you’ve got will love being nestled in a flaky gluten-free pie crust, softly spiced, drizzled with honey, and served up with drippy ice cream in this summery stone fruit galette.
I’ve had such a blissful week of cooking and shooting at home, staycation style. Thanks to Karl the Fog, the SF “summer” weather has been perfect for holing up in the kitchen. And thanks to a visit at Imperfect Produce, I’ve had a ton of lovely fruits and vegetables to play with. There’s been cake, blondies, savory tarts, sweet tarts, salads, soup, and clafoutis. And perhaps best of all, there was this galette.
Summer Vegan Green Goddess Salad = my favorite salad of the summer with crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast.
It takes a lot to get me excited about a salad. While rationally I know I’m utterly privileged to be able to eat all the fresh produce I want, day in and day out, my inner child still sees salad as an obligatory and not always entirely pleasant detour on route to dessert. As an adult I’ve come to crave leafy greens at every meal. But a bowl full of salad for dinner can still seem like punishment, the exception being when said salad contains copious amounts of cheese – see exhibits A, B, C, D, and E.
But that was before summer vegan green goddess salad entered my world (and my mouth).
Soaked cashews blended with basil, chives, and tarragon, briny capers, fresh garlic, and plenty of lemon juice punch up the flavors of this verdant creamy cashew green goddess dressing, sauce, or dip for raw or roasted vegetables, salads, and sandwiches. Naturally vegan, vegetarian, and gluten-free.
It’s no secret that we’re big green goddess fans around here. Basil, chives, and tarragon (sometimes with dill or parsley) make an addictive blend of flavors and tend to beautify anything they touch with a spring green hue. And it’s no wonder, since the green goddess salad originated in our fair foggy city of San Francisco nearly 100 years ago at the Palace Hotel. The story goes that chef Philip Roemer invented the dressing in 1923 in honor of actor George Arliss, a guest at the hotel while he starred in a play with the same name. The original dressing is made with mayonnaise and anchovies in addition to the herbs and seasonings. But here’s an easy vegan version that may be even tastier than the original, and sure to please vegans and vegetarians alike.
These veggie-packed and lightly spiced tofu sushi burritos enjoy hiking, camping, plane rides, road trips, warm days, not-sad-desk and back-to-school lunches. No chopsticks required.
I fell hard for sushi burritos this spring while in Washington D.C. As Jay and I rode a shuttle to the climate march, the air conditioned bus a welcome respite from the 90 degree humid heat outside, I spied some happy looking people shoving giant sushi rolls into their maws on the sidewalk. When I get a sushi craving, nothing else will do, so I noted the name of the cafe and, when we were done marching for the worthy cause of global warming awareness, we marched over to Buredo for an equally urgent cause (or so it felt in that moment of sushi hanger and melting heat) and ordered two rolls and icy cans of of grapefruit Spindrift.
Our California Food Photography Workshop, Sebastopol edition, was tons of fun! If you’re interested in future workshops, email CAFoodPhotography@gmail.com to be added to our workshop mailing list.
A few weeks ago, Sarah, Gerry, and I (with a ton of help from the amazing Carla) hosted our first food photography and styling workshop in Sebastopol, California. For three days, we cooked, taught, styled, shot, and nerded out on all things food photos, from prop styling to making your food shine (literally) on set to composing dynamic frames to becoming a Lightroom wizard. We also ate our weight in delicious food! I knew going into the workshop that it would be an intensely rewarding week. But what I didn’t know is that I’d make 12 new friends by the end, and come out of it more inspired than ever to take pretty pictures of food.