For That Special Growing Population of Vegetarians…Baked Apples
Ingredients 6 cooking apples 3 tablespoons brown sugar 2 1/2ozunsalted chilled butter 6 small cinnamon sticks 3 1/2oz sultanas or raisins 3 1/2oz pistachio nuts or pine nuts 7 fl ozgrappa Method 1....
View ArticleGarlic Rosemary Pasta
Ingredients 17.6 ounces penne pasta 6 crushed garlic cloves 5 tbsp olive oil 3 fresh rosemary sprigs, chopped 1 tbsp butter salt and pepper Method 1. To make quick garlic and rosemary pasta recipe...
View ArticleMaking This Season a little Easier With Pizza
Happy holidays everyone. I am sure your December is filled with endless events, holiday productions, social outings, laughter, outrageous story telling and of course the largest attraction of them...
View ArticleEating Healthier With Greek Salad, Go Green!
Ingredient 1/2 cucumber (cut into 1 inch cubes) 4 juicy tomatoes (cut in small chunks) 1 green pepper (sliced) 1 small onion (diced) 225gms (8oz) feta cheese 10 black olives 3 tbsp olive oil 1 tbsp...
View ArticleMarch Green Madness, GO Green, Get Healthier!
I’m not sure if March is the greenest month of the year, but here at California Farm To Table we have deemed it so. And considering the 1st day of spring is March 20, we’ve decided to take full...
View ArticleThick Slushy- Citrus Delight
Most of us are always on the hunt for good tasting health foods that won’t be a completely awful surprise the first time we taste it or requires hours of prep time before we can enjoy it. So we set out...
View ArticleSacramento Farm-to-Fork Restaurant Week Kicks Off
Whether you’re a local self-proclaimed foodie or someone who has yet to discover the region’s natural treats, you’re in luck; Sacramento’s Farm-to-Fork Week kicks off on September 20!
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