Tag Archives: Food

Tapas: Small plates bring big flavor

Baby Beets, Cucumbers and Feta Pintxos Note: If you cannot find baby beets, use small beets. To make a vinegar reduction, simply simmer the moscatel vinegar until reduced by half. Ingredients • 8 baby beets, 1 to 1 1/2-inches in diameter • Kosher salt, freshly ground pepper • 8 squares feta cheese, cut 3/4-inch square […]

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Cold soups for a hot summer

Farmers Market Gazpacho Ingredients • 1 quart tomato juice • 1 quart chicken stock • 1/4 cup olive oil • 1/4 cup red wine vinegar • 6 medium tomatoes, diced • 1 large cucumber, peeled, seeded and diced • 1 medium sweet onion, diced • 2 cloves garlic, minced • 2 carrots, diced • 2 […]

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Downtown Certified Farmers’ Market opens for season

A sure sign that it’s spring crept up on us downtown workers today. The Downtown Certified Farmers’ Market opened, near the Bob Hope Theatre, for the season. That means my Friday evenings will be filled full of dinners with fresh fruits and vegetables until the market closes in October. I took an early stroll before […]

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Writing the book on cookin’

Today in LENS, we brought you the story of book clubs in which the prime attraction is not food for thought but food on the table. Here’s a few recipes to go along with that story. Happy reading — and eating. Red Russian-style Slaw From Don Reynolds of Raleigh, adapted from “Grilling for Life,” by […]

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After you score that squash

In LENS today we have a story on winter squash that’s a sort of “how to” — how to tell them apart, how to cook them. And here, we have some ideas on how to enjoy them. Sherry-braised Squash with Figs Recipe from Valley Fig Growers. INGREDIENTS • 1 butternut or other winter squash (2 […]

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Lettuce choices for your summer salad

After spending some time at Fresh Edibles Community Farm in Stockton, I came away from my story today with a new appreciation for leafy greens. Farmer Bob Whitaker explained to me the differences between four rows of lettuce at the Mathews Road location, all of which have slightly different tastes and textures. On the left […]

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We went, we ate, we survived

I met the diet enemy over the weekend and its name is Double Down. By now, you know what I’m talking about. KFC’s no-bread chicken-wich with special sauce, bacon and cheese in between two patties – fried or grilled – to your liking. It stares at you from inside a little box, peaking its ugly […]

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Watch what you eat.

The 2008 documentary “Food, Inc.,” which examines the industry of food production and farming, will premiere on PBS at 9 p.m. Wednesday, as a segment of “P.O.V.“

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Go green, get free Starbucks coffee + more

On Friday, April 15 chain-coffee retailer Starbucks will reward its eco-friendly customers with free java. It’s simple, according to the official Web site, bring in a reusable travel mug and get a free cup of coffee. The standard caveats apply, the amount of coffee is limited to 20 ounces and the offer is only avaliable […]

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Crab feeds

On Saturday, I wrote about the crab feed phenomenon in the San Joaquin Valley where folks tie a bib on for charity and let their hair down on the dance floor. Here are a few to check out: Waverly School; 6-11:30 p.m. March 6, St. Michael’s Catholic Church, 5882 N. Ashley Lane. $40. (209) 931-0735. […]

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