All posts tagged: healthy

Not your Grandmother’s Waldorf Salad

  Waldorf salad, originally created at the Waldorf Astoria Hotel in New York, has been a classic in homes for generations.  We updated the classic by giving it a new look.  Walnuts, raisins, apples, and celery with a strawberry mayonnaise dressing.  The dressing is made with a little walnut oil, crème fraîche and pepper flakes as well.   Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.

Beet salad

  Heirloom beets drizzled with rosewater then topped with Saint Andre french cheese, broccoli sprouts, cilantro flowers, rose petals, and a french vinaigrette dressing.  It’s amazing what you can make after a visit to the local farmer’s market.   Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.

Making homemade wine vinegar

  I know it sounds unbelievable, but we often have wine leftover.  We also have a difficult time finding a decent wine vinegar, so I had the idea of making it out of the leftover wine.  After all, how hard can it be?  Actually, unlike other projects, this one turned out to be really easy!  All you need is a live vinegar “mother”, add it to the wine in a wide mouth jar and put a cheese cloth over the top so mom can breath.  Put it in a dark place, and wait a couple of months.  Then filter, bottle and refrigerate it when it’s ready.  That’s it.  (note: The mother came from a couple of tablespoons of Bragg apple cider vinegar that has a live mother.) Tip:  We also wanted to keep track of the identity of the wine we made it from, so I made these cute little tags by taking a picture of the wine label and then printing it to put on the tab – perfect!  Cute enough to be gifts. Photos …

True farm to table – artichokes with aioli

This was definately “farm to table”, since we actually went to the farm.  Artichokes are grown around Santa Cruz, and these were from the cliffs overlooking the Pacific.  The aioli was made with rosemary and garlic confit.  Tip: Garlic confit is a great thing to have on hand.  We make it by slowly cooking garlic in oil on the stovetop at the lowest temperature possible, for about an hour, and then keeping it in the refrigerator for safe keeping. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.

Cookies in a Jar – Oatmeal walnut

It’s not hard to make your own cookie mix, and you can use any of your favorite recipes.  Just mix the dry ingredients together ahead of time.  Then later add the butter, eggs and vanilla, and bake. Tip:  The cookie mix makes a really cute gift when you package it in a jar with a ribbon and label… and, of course, instructions. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.