Curried Lentils & Rice

If you’re the kind of person that likes a good, wholesome meal but doesn’t have the patience to stand over a stove to cook, nor the money to spend on a bunch of ingredients, and also want a meal that requires little cooking skill beyond chopping onions and garlic—well then this is the recipe for you!

If Bobby and I are cooking for a big group—ranging from potlucks to a gang of skater boys—this recipe always comes in handy. It’s best for the last-minute crowd of dinner guest too, with the versatility to use broth (which gives it more flavor) or water.

Curried Lentils & Rice

1. Begin your rice with the simple ratio one part rice to two parts water. I honestly cannot estimate how much rice will come out and always end up making more then necessary, so use your best judgment. A good rule is to always good to have more then less. Depending on the rice you use (brown, jasmine, Uncle Ben’s…) you might want to do this once your lentils have begun cooking already.

2. In a large pot add 3 cups vegetable broth (or water) and 1 cup lentils. For this I used the left over broth from the Vegetable Pot Pie and added water to get to the right amount. (Another great thing about this recipe, you can improvise with water if you overestimated your stock.)

3. Dice 1 onion and mince 1 clove of garlic, then add to the pot.

4. Season with 3 tablespoons of curry powder, 2 bay leaves, and salt and pepper to taste. You could also substitute two whole black peppercorns for the pepper itself.

5. Let simmer for 40-50 minutes until the lentils are a nice texture. Remove the bay leaves and peppercorns (if used), and serve over rice.

Note: We typically double this recipe if serving for a large group, of if you want something easy to take to school or work for lunch that can be reheated in a microwave.

Cozy Eating,

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“The Most Amazing Cinnamon Buns Ever”

The idea was originally inspired from ohChloe’s blogpost about cinnamon rolls. However, when I went to replicate her recipe her post could not be found to save my life–until now (of course–isn’t that how it always works?!).

While searching the web for a back-up cinnamon roll recipe the name Absolute Best Cinnamon Rolls Ever sold me–although no pictures accompanied them (as Chloe’s did not lack). Now they have a photo recipe! When I found ohChloe’s recipe it was funny because she used almost the same recipe I did. Coincidence?

This photo recipe was a homework assignment for David Silver’s Green Media class.
Please click on the image below to view the photo recipe!

Sweet Dreams,

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Homemade Vegetable Pot Pie with Sage Crust

With the new year comes highly unattainable goals with good intentions. One of my ambitious resolutions was to make a new meal every week of the total fifty-two. It sounds great, exploring new cuisines and culinary skills regularly…however, my timing did not take much into consideration. Case in point: Week 2 where I caught the cold and lay sick in bed not even wanting to eat. I did, however, manage to bust out this great pot pie on my first week of yeah!-I’m-doing-this! attitude.

The pot pie itself is a recipe from a chicken pot pie recipe that sounded amazing and a couple of vegetable pot pie recipes (in print and web) for guidance on the filling. All the ingredients are San Francisco fresh, mostly coming from the farmers’ market or Rainbow Co-op–a sharp contrast from all the frozen pot pies I’ve eaten my entire lifetime. In fact, this is my first homemade pot pie ever eaten. This recipe is perfect for all the fresh ingredients from the fields of surrounding agricultural lands, in addition to something delicious to make when stuck inside from the cold and rain.

Homemade Vegetable Pot Pie with Sage Crust

1 – Preheat the Oven to 350˚

2 – Start Your Broth

I make a large batch of broth to use throughout multiple recipes. Here’s the broth I made for this recipe, and canned to store for future cooking. Basically use whatever vegetables you have near going bad, or use the awkward parts of vegetables. For this recipe I added celery stalk tops with leaves, and potato and carrot peels to the stock while preparing the other vegetables for the filling.

  • 1 whole onion, diced
  • 10 small carrots
  • 4 celery stalks
  • 3 garlic cloves, peeled and pressed (leave whole)
  • ¼ cup lentils
  • 1 bay leaf
  • 1 tsp thyme
  • fresh parsley
  • 8-10 cups water
  • 1 tbsp oil
  • salt and pepper to taste

The amount of water you add is relative to how many vegetables you put in your stock, make sure they’re floating. I prefer to use the biggest pot in the house for this process.

3 – Make the Sage Crust

Mix together:

  • 1 cup organic pastry flour (Rainbow co-op)
  • 1 tsp dried sage (USF Community Garden)
  • 1/8 tsp salt (Rainbow co-op)
  • 2 tsp baking powder (Rainbow co-op)

Stir and add in

  • 1/3 cup organic milk (Straus, Rainbow)
  • 2 tbsp butter. (Straus, Rainbow)–Leave chilled in refrigerator until this process. Separate into chunks and add to bowl.

Mix with fork, then begin getting frisky and just using your hands to blend into a ball to roll out.

If you have a rolling-pin now would be the time to grab it. If not—like me—just use a sturdy glass cup. Flour your surface and pin/dough before rolling so things don’t get sticky and complicated.
Once in a nice round shape place the dough into a greased 9” pie dish. I stretched mine out around the pan.

Mix up one egg in a bowl and coat the top of the bottom crust.

Make another ball of this and set aside for your top crust.

4 – Fresh Filling

Boil water and add

  • 1 potato, peeled and diced (Russet, Divisadero Farmers Market).


  • 1 cup carrots, peeled and diced (Divisadero Farmers Market)
  • 1 cup frozen peas (Organic bag from Rainbow)

Boil for about 3-4 minutes, then drain and set aside. Begin sautéing your onions by melting

  • 2 tbsp & 2 tsp butter (Straus Organic, Rainbow)
  • 1/3 cup, onions, diced, until translucent (Divisadero Farmers Market)


  • 2 stalks celery, diced (Falletti’s Foods)
  • 2 small broccoli heads (Divis Farmers Market)

And cook for another couple minutes, until the celery is softer. Then begin making the creamy filling by stirring in

  • 1/3 cup flour
  • ½ tsp salt
  • ½ tsp pepper
  • 1/4 teaspoon celery seed, or minced celery leaves

Once combined, stir in

  • 3/4 cup vegetable stock made previously
  • 2/3 cup milk

Let simmer on medium-low heat, this was 5 on my stove, stirring occasionally until it becomes thick. Remove from heat and add to boiled vegetables from earlier. On the egg-glazed crust, pour your filling on top. Once spread throughout the filling, roll out and coat in beaten egg the other crust prepared earlier. Cover, egg-side down, on the pie, and connect the edges together. Glaze the top with the egg mixture and place in oven for 30-35 minutes, until crust golden and filling bubbly. Wait to cool for 10 minutes, and enjoy!!!

Gastronimically Yours,

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Autumn Breakfast

The weekends are my favorite time to make a delicious meal. Mornings are spent lounging around, sipping coffee or tea, and leisurely preparing breakfast. Bobby and I  walk down the Fillmore on Saturdays to the Farmers’ Market for the week’s freshest produce. Last weekend we went to Rainbow Co-op to stock up on bulk foods like Fair Trade coffee and rice, spices, and other organic items. It is this combination of ingredients sourced close to San Francisco, CA that we made this morning’s breakfast one of the best so far. The crisp weather has ripened the apples, making this meal perfect for fall taste buds.

French Toast with Apple Cinnamon “Compote”

French Toast with Apples and Cinnamon

– Eggs from Olivera Farms (Fillmore Farmers’ Market)
– Milk & Butter from Straus, Evaporated Cane Sugar, Cinnamon (Rainbow Grocery)
– 2 Fuji Apples (Rainbow Grocery give-away from the Green Festival)
– Bread (La Boulange)
– Organic Brown Sugar


1. Whisk 4 eggs, 2 tablespoons milk, 2 teaspoons cinnamon, and 1 tablespoon brown sugar in a large bowl. You’ll be dipping your bread in it, so it’s best to choose one with a wide bottom which will let them soak. Once prepared, dip sliced bread into mixture, flip and soak other side, and place directly on skillet on medium heat. Coat pan in butter first for easier non-stick surface.

2. In a small saucepan melt 1 tablespoon butter over medium heat. Add diced apples and stir. Once coated with butter, add 2 tablespoons sugar (we used Organic evaporated cane sugar, you can use whatever you have handy or brown sugar), and 2 teaspoons cinnamon. Let simmer, turn heat down if still cooking French Toast.

Once both are finished cooking, top Apple Cinnamon “compote” over French Toast and serve warm. Enjoy with Hot Apple Cider to heat spirits up more!

Abundant Harvests,

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Where’s The Beef?

I just found this wonderful Bay Area Meat & Poultry guide, and I have to share it!
Where the Wise Foods Are.

Salud, b

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Tomato Time!

The summer is in full swing, and every gardener’s tomato plants are overflowing. Here are some great recipes for your tomatoes, tried and approved by Brittany and Bobby.


  • Dice 6 small-ish/ 1 cup ripe tomatoes from the garden and add to a bowl–seed, skins, and all!
  • Dice 1/4 cup onion and add to bowl. I used a sweet yellow onion, but red would be good if not better.
  • Chop 1/8 – 1/4 cup cilantro leaves and stems and add to the bowl. We used some from our garden, but try to buy organic when possible–pesticides, herbicides, and insecticides will be sprayed directly on your cilantro. The same goes for the tomatoes, as well.
  • Squeeze the 1/2 the juice from a lemon to the bowl. Mix && enjoy!

You can easily mix this recipe up to your own taste buds and local harvests. Try a lime instead of lemon, add some finely chopped garlic or garlic powder, use parsley instead of cilantro, and more! If you’re really interested in learning more Salsa recipes and are in the San Francisco Bay Area, check out this workshop. I’m super excited to attend next week!

Pasta Sauce

Super simple version of pasta sauce with ingredients harvested from the garden and already present in the fridge and pantry. We encourage you to do the same, rather then following our recipe word-for-word.

  • Dice 1/2 cup yellow onion and add to skillet with olive oil on a medium-low heat. Cook for ~3 minutes, before caramelizing.
  • Add 1/3 cup diced bell peppers–green and red are my favorites and in the garden. Use what ya got! Cook for another 3 minutes.
  • Dice 1 1/2 cups tomatoes; seeds, skins and all! You might need a little more olive oil at this point, too.
  • Spice it up:: add minced garlic (1 per person +1), dried/fresh oregano, dried/fresh thyme, dried/fresh basil, garlic powder, salt and/or pepper. A little chili powder or jalapeño to give it a kick.
  • Let simmer until liquid has thickened to your liking; we probably cooked ours for around 8-10 minutes.

Insalata Caprese

Bobby’s favorite meal is perfect for all of our harvests.
Just add diced, ripe tomatoes from your garden to a handful of fresh basil leaves and diced Spring Hill mozzarella. Drizzle in cold-pressed virgin Olive Oil from HomeMaid Ravioli Co and devour!

Planting Guide: Start your basil and tomatoes indoors to maximize success during the first two weeks of the baby plants’ lives. Once cotyledons have formed, and mature leaves begin developing–or you see roots out the bottom of the container (term: root bound)–transplant to larger pots or outdoors in full sun, away from sea spray or wind. Plant together, for they are natural companions.

Conscious Consumerism: I’ve purchased from Spring Hill Cheese Co. at Fillmore and Castro Farmers’ Markets in San Francisco. Home Maid Co. sells olive oil, olives, raviolis, fresh pastas and spreads at Fillmore, Castro, and Divisadero Farmers’ Markets. Remember: buy local, buy organic.


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100% Farmers’ Market Meal

I’m such a sucker for a Farmers’ Market with good tunes since it seems to be one of the most distinguishable characteristics of each. And of course, the jazz coming from the Fillmore Center at Fillmore Farmers’ Market [Saturdays @ Fillmo’ && O’Farrell 9am-1pm] is continuously great.

This week I went shopping before making breakfast, so what better than to make it based off all my fresh goodies?!


So this is what I made:

Veggie Scramble:: Red bell pepper, green bell pepper, zucchini, organic onion, organic garlic [this was actually purchased weeks ago at Divisadero FM], organic large eggs.

Green Onion && Cheddar Biscuits:: purchased from the wonderul bread man at the beginning of the market, usually near the honey lady and the Indian food stand.

Purple Rosemary Potatoes:: exactly the same from the previous recipe post!

It took about 20 minutes or so to prepare the vegetables, cook them, and plate it. Who would eat processed cereal when this is a cheap option. It took about ~$3 to feed two well. Real well. Then I took my full belly to enjoy some Wyder’s Cider and a beautiful Saturday at Dolores Park. This is what I call a SF day!

Oh, and don’t forget to spoil yourself with a $2 bouquet.


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