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Index
Cover
Half Title Page
Title Page
Copyright
Contents
Organic Marin
Marin’s Organic Farms
About the Recipes
Spring
Fava Bean Bruschetta
Roasted Wild Mushroom Soup with Crème Fraîche
Serrano Ham, Pears, and Haricot Vert Salad with Valdeón Cheese
Gnocchi with Morels and Peas
Olive Oil-Poached Halibut with Salsa Verde
Green Goddess Salmon and Watercress Salad
Lamb and Apricot Stew
Vegetables on Quinoa with Miso-Ginger Sauce
Panna Cotta with Fresh Strawberries
Meyer Lemon Sorbet
Summer
Crab Deviled Eggs
Heirloom Tomato Flat Bread
Mozzarella, Tomato, and Basil Salad
Shaved Zucchini and Pecorino Cheese Salad
Grilled Pork Tenderloin and Nectarines with Bacon Vinaigrette
Chicken Fra Diavolo with Fennel and Dandelion Salad
Pan-Roasted Salmon with Tomatoes and Corn
Seared Ahi Tuna with Asian Slaw
Wok-Tossed Blue Lake Beans
Gypsy Peppers Stuffed with Fromage Blanc
Fresh Fruit Scones
Fall
Crab Cakes with Watercress and Blood Oranges
Roasted Red Pepper Bisque
Grilled Fig and Mâche Salad
Orecchiette with Sausage Ragù and Broccoli Rabe
Blood Orange and Star Anise-Braised Pork
Plantains Stuffed with Ground Beef
Grilled Swordfish Peperonata
Butternut Squash Gratin
Gingersnaps
Apple-Brandy Crisp
Winter
Carrot Flan with Peppercress and Mustard Vinaigrette
Roasted Butternut Squash Soup
Iceberg Wedges with Blue Cheese Dressing
Cavolo Nero (Tuscan Braised Kale)
Halibut with Rock Shrimp in a Saffron Nage
Tunisian Vegetable Tagine
Braised Short Ribs with Candied Meyer Lemon Gremolata
Arroz con Pollo
Stracotto (Italian Pot Roast)
Cacao Nib Almond Sticks
Double-Chocolate Bread Pudding
Basic Recipes
Resources
Acknowledgments
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