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Persimmon Crostini

Photography by Angie Norwood Browne Persimmon Crostini is very easy! Top thinly sliced baguette toasts with soft goat cheese, thinly sliced persimmon and sprinkle with pomegranate seeds and watercress. Food Styling and recipe by Jean Galton

anbp_161108_jea_persimcrostini_14

Persimmon Crostini

Photography by Angie Norwood Browne Persimmon Crostini is very easy! Top thinly sliced baguette toasts with soft goat cheese, thinly sliced persimmon and sprinkle with pomegranate seeds and watercress. Food Styling and recipe by Jean Galton

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Bob’s Home-Cured Green Olives

My Husband and I were photographing in Corning California at Lucero Olive Oil’s orchards this fall. Bob Crane, the owner makes these incredible brined olives and he shared some with me. When I asked if I could pick and take

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Bob’s Home-Cured Green Olives

My Husband and I were photographing in Corning California at Lucero Olive Oil’s orchards this fall. Bob Crane, the owner makes these incredible brined olives and he shared some with me. When I asked if I could pick and take

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Spinach Hummus

Photography by Angie Norwood Browne Ingredients: 2 cans garbanzo beans 3 c. spinach 1t. cumin 3 cloves garlic 2T. tahini 1/4 c. olive oil Salt and pepper Put all ingredients in food processor and pulse chop until smooth and creamy.

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Spinach Hummus

Photography by Angie Norwood Browne Ingredients: 2 cans garbanzo beans 3 c. spinach 1t. cumin 3 cloves garlic 2T. tahini 1/4 c. olive oil Salt and pepper Put all ingredients in food processor and pulse chop until smooth and creamy.

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Rhubarb Shrub ( aka drinking vinegar)

  Photography by Angie Norwood Browne Ingredients: 6c. rhubarb   1 (7″) piece ginger 3/4c. vinegar ( Braggs) 1c. sugar Wash and cut rhubarb into 1/2 inch pieces. Mix sugar and rhubarb and put in a glass jar with lid.

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Rhubarb Shrub ( aka drinking vinegar)

  Photography by Angie Norwood Browne Ingredients: 6c. rhubarb   1 (7″) piece ginger 3/4c. vinegar ( Braggs) 1c. sugar Wash and cut rhubarb into 1/2 inch pieces. Mix sugar and rhubarb and put in a glass jar with lid.

Mushroom Frittata

Mushroom Frittata

Photography by Angie Norwood Browne   Ingredients 2T. olive oil 2 medium leeks 8 oz. mixed mushrooms sliced 12 eggs 2T. chopped Italian parsley 3/4 c. Shredded Fontina cheese Salt and pepper Preheat oven 350. Heat 1T. oil in a

Mushroom Frittata

Mushroom Frittata

Photography by Angie Norwood Browne   Ingredients 2T. olive oil 2 medium leeks 8 oz. mixed mushrooms sliced 12 eggs 2T. chopped Italian parsley 3/4 c. Shredded Fontina cheese Salt and pepper Preheat oven 350. Heat 1T. oil in a

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Sweet pea tops

Photography by Angie Norwood Browne My husband and I  were walking our dog in the park. We saw these two Asian women picking the sweet pea tops. I asked what they were doing with them and they said you saute them with

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Sweet pea tops

Photography by Angie Norwood Browne My husband and I  were walking our dog in the park. We saw these two Asian women picking the sweet pea tops. I asked what they were doing with them and they said you saute them with

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Douglas Fir Tea

Photography by Angie Norwood Browne Ingredients: 2c. Douglas fir new growth branches Honey Hot water Pick the new growth branches from the Douglas fir tree. Heat water and pour over the branches. Let steep for 10 – 15 minutes. The

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Douglas Fir Tea

Photography by Angie Norwood Browne Ingredients: 2c. Douglas fir new growth branches Honey Hot water Pick the new growth branches from the Douglas fir tree. Heat water and pour over the branches. Let steep for 10 – 15 minutes. The