by Teresa Tumminia Summer brings a daily bounty of fresh produce to our family farm. Among our favorites are tri-colored bush beans, with their purple, yellow, and green treasures tucked away under large leafy umbrellas. Our bean and potato salad can be put together in no time at […]
Equally good for breakfast, brunch, lunch or dinner, frittatas are a wonderful way to use up some of your extra eggs.
Chef Brian Streeter offers his recipe for Provençal Onion Tart, or Pissaladière. It makes a lovely lunch dish and is very good served with a simple green salad. The pizza-style tart originates from the Nice region of the South of France and is evocative of hot Mediterranean summers. It is also an excellent appetizer cut into small pieces and served with Cakebread Cellars’ Napa Valley Sauvignon Blanc.