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Fall for foodies
Vol. 10 No. 10

Hollandia Produce / Live Gourmet lettuces and cress are sold with the roots attached, so you actually pick the leaves from a living plant right in your kitchen. You can taste the freshness -- and benefit from the nutrition -- in Creamy Butter Lettuce Soup, above.

The recipe for Endive Rice Soup, above, from California Endive Farms includes ginger and chili-garlic sauce for an Asian fusion kick.

A cool weather favorite is given a California update by the addition of Earl's Gone Wild California Spice: Split Pea Soup, above.

This hearty soup is a delicious meal all by itself, including all the nutrition food groups. Wild Rice and Turkey Soup, above, uses Fall River Wild Rice from Northern California.

Mrs. A's Salsa Buena gives the delicious finishing touch to Creamy Vegetable Tortilla Soup, above.

A pouch of one of the soups from Nona Lim can be the basis for many innovative recipes, including Carrot Ginger Stir Fry, made with fresh vegetables and a pouch of Carrot Ginger Soup.

Sonoma Brinery's Fresh Raw Sauerkraut has many uses, including a very tasty twist on traditional corned beef and cabbage: Sauerkraut and Corned Beef Soup, above.

When you make Stuffed Yams with Apples, Almonds & Cranberries with Zena's SASS, above, make sure you have 4 yams left over so that you can make Yam Soup, below. (See the directions at the bottom of the Stuffed Yams recipe.)

Bak Kwa, above, a barbecued meat snack common in Singapore and Malaysia, is made by Little Red Dot Kitchen. Flavors: Pork, Spicy Chipotle Beef, Turkey, Spicy Candied Bacon.

Any dip is improved with the right thing to dip into it. Valley Lahvosh's recipe for Cheesy Lahvosh Dippers pairs well with Hot Spinach and Artichoke Dip.

Roasted potatoes are good, but with the addition of the Romesco condiment from Jimtown Store, they become way better: Rosemary and Garlic Roasted Potatoes with Jimtown Romesco, above.

One of the Grapeseed Fours and one of the Grapeseed Oils made by Salute Santé! are key ingredients to make the best Zucchini Fritters you've ever tasted, above.

A lot of things that are good for you come in this one delicious dish: Swiss Chard with Raisins and Almonds, made with Maisie Jane's California Sunshine Products' Natural Almonds.

Elegant and simple to make: Truffle Tremor and Shiitake Mushroom Tart, above, is a treat for the eyes and the taste buds. Made with Cypress Grove Chèvre's famous Truffle Tremor Goat Cheese.

Arancini are decadent morsels of creamy risotto, filled, rolled in panko bread crumbs, and ready to bake.The Perfect Bite Co.'s Ham & Swiss Arancini, above, are filled with smoked ham, fresh green onions and Swiss cheese. Their Three Cheese Arancini are filled with fresh green onions and a trio of cheeses.

The Bella Sun Luci Sun-Dried Tomatoes from Mooney Farms brighten up the flavors in Grilled Sun-Dried Tomato Cod with Shallots, Mushrooms & Basil, above.

Rub a whole beef brisket with Arawak Farm's Dry Rub blend #1 to make succulent Smoked Arawak Beef Brisket, above.

Chef Julia Conway, co-owner of Stella Cadente Olive Oil has created this recipe, perfect for a cool fall evening: Orzo With Lamb, Olives, and Feta, above, made with their L'Autumno Blend and Rosemary Olive Oils.

The classic French recipe for Cassoulet au Confit de Canard, above, is truly gourmet with the use of charcuterie products made by Fabrique Délices, including Duck Legs Confit and Garlic Sausage.

Curry Condiment and 5-Spice Condiment, probiotics from Cultured & Saucy, make this healthy fish dish even healthier: Exotic 5-Spice Cod, above.

Elegant Brie removes the cheese rind, layers it with filling, and wraps it in pastry, which is gathered in folds and topped with pretty pastry decorations. Their Mushroom-Garlic Brie, above, was a Gold Sofi winner in the prestigious annual competition put on by the Specialty Food Association.

Sonomic Almost Vinegar's Sonomic Red, made with Cabernet grapes, has the rich, intense flavors of deep, dark fruit and the consistency of an aged balsamic, almost like a reduction. It's outstanding poured over Roasted Figs, above.

One of Robert Lambert's line of handcrafted Caramel and Chocolate Sauces tops Pears in Puff Pastry with Hot Ginger Caramel Sauce, above. A very elegant dessert that is easy to prepare.

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