Recipes

ARTICHOKES with GRILLED LEMONS

by Caroline Somers Bruce loves artichokes. It’s probably his favorite food! I have never asked what he uses to season the water, but it makes them extra special. While, he’s...

BABY GEM LETTUCES with GRILLED PEACHES, BURRATA...

by Caroline Somers Burrata is like the goat cheese of the 90s! it’s everywhere and I shamelessly love it. Unlike it’s firmer counterpart fresh mozzarella, Burrata is softer, creamier and...

ROASTED LIPSTICK PEPPERS with PECORINO

  30 years ago, long before we had children, Bruce and I used to meet his parents at the Farmer’s Market on Wednesdays in Santa Monica. I have fond memories...

BRILLAT SAVARIN with CARAMELIZED SHALLOTS and T...

by Caroline Somers The first time I tasted this spectacular cheese was at my mother-in-law, Suzanne's house in Palm Springs. Brillat Savarin is the softest, creamiest triple cream brie I...

BASIL PARSLEY PESTO

Blanching the basil is the key to keeping your pesto from browning! Use this delicious pesto on pasta, chicken, steak, fish, tomatoes, and more – so versatile.  I like to make large...

BURGERS WITH CARAMELIZED ONION STEAKS

The simplest meals start with good, clean organic ingredients. I use Infusio Vanilla Fig Balsamic to flavor these delicious thick caramelized onions. Yum! 4 organic grass-fed hamburger pattiesSea saltFreshly ground...