Cooking Farm-to-Table for Passover: A new twist on old favorites

March 27, 2015 in Entertaining, Featured Story, Front Page Post, Holidays, Recipes, Taryn Smith


Moroccan spiced short ribs – from The New Passover Menu

If you’re looking for something new to liven up your Passover dinner this year, look no further.  We’ve found some great recipes that will spice up your table and freshen up your festivities California farm to table style.

Duck and wild rice salad with orange shallot dressing – from The New Jewish Table


Jalapeño­ shallot matzo balls – from Modern Jewish Cooking



Jalapeño­ shallot matzo balls – from Modern Jewish Cooking

Lamb quinoa meatballs – from Portland Press Herald

Moroccan spiced short ribs – from The New Passover Menu

Eggplant caviar with pita chips – from The New Jewish Table






Margarita sherbet – from The Joy of Kosher

Margarita sherbet – from The Joy of Kosher

Pistachio Meringues - from The Joy of Kosher

Pistachio Meringues – from The Joy of Kosher

Pistachio Meringues – from The Joy of Kosher








Contributed by Taryn Smith

Death by Sugar, how the Standard American Diet is killing our nation (plus a sweet no sugar added recipe!)

July 7, 2014 in Eating, Featured Story, Food, Front Page Post, healthy living, Recipes, Taryn Smith

Newsflash!  Sugar isn’t good for you.

OK, so as long as grocery shopping moms have conducted covert operations to get their children past candy and cereal aisles, we’ve known all about the ills that come with consuming too much sugar.  But a new documentary shines a light on hidden added sugars the processed food industry has been stuffing into our nation’s food supply.  A whopping 80% of grocery store food contains added sugar!  Wow.  No wonder we’re so unhealthy!

Undoubtedly, most people do their best to limit sweets in their daily diets.  But unless you’ve made a conscious effort to avoid sugar in all forms by reading food labels, baking with natural sugar substitutes, and cutting out restaurant foods, you probably didn’t know that the majority of food you eat has unnecessary amounts of sugar, apparently for the sole purpose of getting you hooked.

Just look at our sugar consumption over the years, according to Dr. Joseph Mercola:

  • In 1700, the average person consumed about 4 pounds of sugar per year.
  • In 1800, the average person consumed about 18 pounds of sugar per year.
  • In 1900, individual consumption had risen to 90 pounds of sugar per year.
  • In 2009, more than 50 percent of all Americans consume one-half pound of sugar PER DAY—translating to a whopping 180 pounds of sugar per year!

According to the Harvard Health Blog, consuming too much sugar increases your risk of dying from heart disease, regardless of your weight.  Sugar is reportedly 8 times more addictive than cocaine.

Though this may not be new information to you, in this industrialized food era it cannot be harped enough.  Let’s commit to breaking our addiction to sugar!

Check out the trailer below.  Then scroll down for a quick, easy and delicious dessert that has NO added sugar whatsoever!


Sugar Free / Dairy Free Peanut Butter Banana Ice Cream

If you’re trying to break your dependance on sugar but find yourself craving something sweet after dinner, try this simple and delicious ice cream.

All you need are a few frozen bananas and a few tablespoons of natural peanut butter (no sugar added).  If you crave chocolate, sprinkle in some unsweetened cocoa powder to your desired strength and enjoy a few added antioxidants, as well!

  • 3 frozen bananas
  • 2 tablespoons all natural peanut butter (no added sugar) at room temperature
  • cocoa powder (to taste)

Using a food processor, magic bullet or blender, blend frozen bananas until creamy.  You may have to stop and stir some of the banana lumps intermittently.  If making chocolate variety, add 1/2 to 1 Tablespoon cocoa powder, according to your taste, and blend.  Pour into a dish and stir through 2 tablespoons of peanut butter, creating “ribbons” of peanut butter through the blended bananas.  At this point, you can either dive in and enjoy, or put back in the freezer if you prefer a more firm consistency.

Recipes To Make All 8 Nights Of Hanukkah Delicious PHOTOS | The Law Chef

December 4, 2013 in Eric Ratinoff, Featured Story, Food, Holidays, Recipes

Thanks to Eric for this great post… better late than never!

We love Hanukkah recipes and find no reason not to enjoy them any time during the year!  Mazel Tov!

Recipes To Make All 8 Nights Of Hanukkah Delicious PHOTOS | The Law Chef.

Fresh Roasted Crumb Topped Pumpkin Squares + Enter to win a Kitchen Aid Professional 6-Quart Stand Mixer!

November 7, 2013 in Cooking, Eating, Featured Recipes, Front Page Post, Recipes, Taryn Smith

We’ve been giving lots of coverage to the Village Green Network Fall e-Book, Cooking Class, Podcast and Magazine Bundle Sale – in part because we’re super excited to be on board with VGN, but also because we don’t want you to miss out on this great deal!

And on top of the awesome bundle deal, they’re giving away tons of even more awesome prizes every day.  Today’s giveaway is a Kitchen Aid Professional 6-Quart stand mixer.  Let me tell you, if our house was burning down, I think I would wrestle my husband just so I could go back inside to save my kitchen aid mixer.

Yes, that’s a little dramatic, but I use it all the time, and I think it’s a must have for anyone who cooks and bakes often.  So if you don’t have one, hop on over to VGN to enter today’s giveaway!  Then come right back and try your hand at this recipe… which would be much easier in your kitchen aid mixer.  :)

Fresh Roasted Crumb Topped Cream Cheesey Pumpkin Squares

For the crust:
    1. 1/2 c unsalted butter, melted, cooled to room temperature
    2. 1/2 c light brown sugar
    3. 1 and 1/2 c all-purpose flour
    4. 1/2 tsp baking soda
    5. 1/2 tsp baking powder
    6. 1/4 tsp salt
    7. 1 tsp ground cinnamon
    8. 1/4 tsp ground cloves
for the filling:
  1. 1 c Greek yogurt or sour cream
  2. 8 oz cream cheese, softened
  3. 1 small pumpkin (or 1/2 cup canned pumpkin puree) + 1 Tbsp coconut oil to coat (for roasting)
  4. 3/4 c maple syrup or honey
  5. 2 Tbsp all-purpose flour
  6. 1 egg
  7. 1 tsp vanilla extract


    1. Cut the top off your pumpkin and split it into quarters, remove seeds and coat with coconut oil.  Roast in 350 degree F oven for 45 minutes.  Set aside.
    2. Prepare the 8″ square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
    3. Change the oven temp to 375 degrees F.
for the crust and topping:
    1. In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt.
    2. Add melted butter and mix until dough forms.
    3. Set aside about 3/4 c of the mixture for the topping.
    4. Press the remaining dough onto parchment paper or prepared baking sheet and set aside.
for the filling:
  1. Remove pumpkin skin and cut pulp into chunks.  Mash with potato masher, or puree in blender/food processor with a little water (as needed to create smooth puree).  Place 1/2 cup of the puree in large mixing bowl and store the remaining portion for later (when you eat the last square and need to make a second batch!)
  2. Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.
  3. Spread softened cream cheese over crust.
  4. Pour filling over cream cheese.
  5. Sprinkle with the topping mixture.
  6. Bake for 25 to 28 minutes or until the topping is golden brown.
  7. Cool completely in pan. Cut into squares.
  8. Refrigerate leftovers in a covered container for up to 3 days.  As if they’ll last that long – tell the truth!

Contributed by Taryn

Fall into Health Autumn Sale – eBooks, Podcasts, Cooking Classes and More!

November 5, 2013 in Cooking, Eating, Eco-Friendly Cleaning products, Farm to Home, Front Page Post, Recipes

We’re so excited to have joined the Village Green Network team of bloggers!  We’ve followed their site for a while now and have always enjoyed their cooking tips, real food recipes and nutrition information.  In fact, it was in one of their online health summits where I learned how to take it up a notch nutritionally with traditionally prepared whole foods.  I have yet to find one source with so many highly skilled bloggers who are really on the cutting edge of the real food movement.

So now that we’re officially on board, it’s our pleasure to offer you their Autumn eBook, Podcast and Cooking Class bundle, which is on sale for the bargain price of $39 this week only.  You could easily pay that much for just one eBook nowadays – but this bundle provides 47 eBooks, 15 podcasts, 3 online video classes, 2 meal plans, 21 discount coupons, and 2 magazines, well over $2000 in value.  If you’re new to the whole food lifestyle, are considering “going paleo,” or just need some new healthy recipes, you absolutely must have this bundle.  Trust me, the journey to real food can be arduous, so the wisdom (and recipes!) from those who have gone before us can be a literal life saver.

And of course, your support will help keep California Farm to Table alive and kicking, so if you purchase, be sure to do so from this link.

Check it out and we hope you enjoy a happy and healthy Fall season!

ebooks on real food

Health and Wellness Podcasts

Online Cooking Classes

Healthy Recipes andPaleo Living

Healthy food discount coupons






































Cold Grain Salads

March 14, 2013 in Cooking, Eating, Featured Recipes, Food, Recipes

roast-beef-millet-saladJust in time for warm weather!  Thanks to healthy food blog for the tip!  Healthy “fast food” you can make ahead and take anywhere in a pinch:  Cold Grain Salads.