Italian Wedding Soup with Chicken Meatballs

Posted on July 1, 2011 by Chefanie Frasco

Now you might be saying, Soup…In Summer? While in might sound a bit odd, I agree, but in San Francisco, its completely normal. Summer in San Francisco often finds me wanting something warm and hearty. This recipe does just the trick.

I used chicken for the meatballs as it is healthier. They also don’t contain eggs for no reason other than once I made it and I had no eggs on hand. I think I actually like the meatballs better this way anyhow.

Winter, Spring, Summer or Fall…this one is a keeper.

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Edamame Salad with Farro, Spinach and Tomatoes

Posted on May 24, 2011 by Chefanie Frasco

This might be my new favorite spring salad. It has a ton of protein in the edamame which is a good thing and the farro is chewy like a pasta creating the perfect combination of textures. I am not kidding. Make this one. It is amazing.

You can use any type of vinaigrette you like. I have tried this with both a basic balsamic vinaigrette and an orange champagne vinaigrette. Continue reading →

My Life As A Farmer & Strawberry Feta Salad Recipe

Posted on April 27, 2011 by Chefanie Frasco

I like to consider myself somewhat of a green thumb. I love to garden. There is something so magical about planting something then with a little love and nurture that plant will produce something that tastes better than anything you have ever bought.

My first attempt with growing a vegetable garden came when I was about 12. My dad and I went to Home Depot, bought some wood and soil and built a raised garden bed on the side of our house. We even put a sprinkler head in the middle. I relished with pride looking down at what we had done. The only problem was that it was on a shaded side of our house and the only thing that grew were weeds.

And so it began. My life as a farmer.

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Roasted Beet and Goat Cheese Salad

Posted on April 6, 2011 by Chefanie Wambach

Roasted Beet Salad with Goat Cheese

Chefanie Frasco and I are wild about beets right now. We are putting them in everything from gnocchi to salads. Roasting beets really showcases their sweet and complex flavor. We hosted a brunch recently and served this salad along side a baked egg dish. It was a great pairing for a spring brunch. When the weather gets warmer I tend to crave more raw foods like salads. We are so happy that spring time has made it’s debut in the Bay area and we’ll be showcasing a lot of great spring recipes in the coming weeks.
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Crunchy Pink Quinoa Salad with Spinach, Beets and Cucumbers

Posted on March 23, 2011 by Chefanie Frasco

As Jason and I both work from home eating a healthy and quick lunch is sometimes a challenge. This salad is crunchy from cucumbers, pink from the beets, and fresh from the spinach. It is an all around win win situation. Oh and did I mention its only 250 calories!