Bison Burger in Portobello “Buns”

This past summer we spent some time in Montana and Wyoming where one can find a good Bison burger on most menus. We have created our own version served up on a portobello mushroom so it’s gluten free and low in carbs. The secret is adding in the ground bacon to keep the patties juicy inside and hold the otherwise lean bison meat together. Finally, sprinkle with a pinch of chipotle pepper flakes before grilling to add in a hint of smokiness that will take your burger to the next level of decadence.

Blistered Shishito Peppers

It’s pepper season and Shishitos are showing up on menus all around town. They are one of our go to appetizers in the fall because they taste spectacular but are also very easy to make. The smokiness in the chipotle pepper lends itself nicely to grill parties or snacks by the campfire. There will be a couple in each pint that will have a little, not too much, heat in them but most are mild in spice.

Peach Crisp

Peaches are one of our favorite summertime fruits and you can still find them at their peak right now. This crisp is a family favorite of ours and beckons the need to host a grill party with this as dessert. You can always substitute the peaches for another fruit like berries or apples and the crumb topping can be made in a double batch with the extras frozen for up to 2 months. Try this with a scoop of our Coconut Honey Ice Cream!

August Farmer's Market

Carving out time to attend our local Farmers Market has become a Sunday morning ritual! Want to know what to buy in the summer months in California, and what the benefits are of shopping at your local market? Read on!