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soup Butternut Squash Soup

Butternut Squash Soup

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  • 2 lbs butternut squash, halved
  • 1/2 oz butter
  • 8 oz yellow onion, chopped
  • 4 oz celery, chopped
  • 1 bay leaf
  • 4 cups vegetable or chicken stock
  • salt & black pepper, to taste

Bake squash at 375° for 30 minutes or until tender. While squash bakes, melt butter in pot, add onion and celery, saute briefly. Add broth and bay leaf. Bring to boil. Reduce heat, cover and simmer for 30 minutes. Discard bay leaf. When squash is cool enough to handle, peel and discard seeds. Cut into chunks, add to soup and puree.

soup Gluten-free Zucchini Nut Bread

Gluten-free Zucchini Nut Bread

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  • 4 large eggs—separated
  • 2 medium zucchini—grated on the large holes of a box grater (about 2 cups)
  • 1/2 cup raw, unsalted creamy almond butter (available at Trader Joe’s)
  • 1 cup ground almond meal (available at Trader Joe’s)
  • 1 scant teaspoon salt
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon aluminum-free gluten-free baking powder

Preheat oven to 325°

Grease a 5 inch by 9 inch loaf pan with butter or gluten-free cooking spray. Cut a piece of parchment paper so that it goes down one side (but not the ends) of the pan, across the bottom and back up the other side extending over the sides by about 2 inches on each side. Grease that also (except the ends that extend over).

In a large mixing bowl beat the egg yolks until they have lightened in color to a lemony yellow, about 2 minutes. Add the zucchini, almond butter, almond meal, salt, honey, cinnamon, pumpkin pie spice and baking powder and mix until well blended.

In a clean bowl with clean beaters whip the egg whites until stiff peaks form.

Take a big spoonful of the beaten egg whites and mix well into the zucchini mixture. Fold the zucchini mixture into the egg whites until no more streaks of white appear.

Pour into the prepared pan and cook for 45 to 50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for about 10 minutes. Remove bread from pan, discard parchment and allow the loaf to finish cooling on a rack.

Roasted Chicken Roasted Chicken

Roasted Chicken w/Smoked Paprika

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  • 1 chicken, cleaned and cut into 8 pieces (back removed)
  • 2 Tbl smoked paprika
  • 1 tsp truffle salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp good quality garlic powder
  • 1 tsp fresh thyme, chopped
  • 1/4 cup good quality olive oil
  • 2 lbs mixed baby potatoes, halved
  • 2 Tbls minced shallots
  • 2 Tbls chopped garlic
  • juice and zest of 1 large meter lemon
  • mixed herbs & spices
  • 1/4 cup good quality olive oil

Toss chicken in olive oil, rub in spices and herbs.In an iron skillet sear chicken on all sides.

Roast at 375° for 45 minutes in iron skillet.

Pull pan out of oven, place partially cooked chicken in a metal bowl and toss with lemon zest and juice.

Fry shallots and garlic in rendered fat in skillet. Add potatoes and stir to coat. Put chicken back on top of potatoes and put back in oven until potatoes are tender. Approximately 25 minutes.

Serve right out of the skillet family style.

Whole Wheat Tabouleh Salad

Whole Wheat Tabouleh Salad

Whole Wheat Tabouleh Salad

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  • 2 cups whole wheat cous cous tossed in 1 tsp Extra Virgin Olive Oil
  • 2 cups good quality vegetable stock
  • 1 C. crumbled goat or feta cheese
  • 2/3 cups minced dried apricots
  • 2/3 cup minced Gravenstein apples tossed in juice of half a lemon
  • 1/2cup toasted almonds or Marcona almonds, chopped
  • 1/2 cup each, parsley, wild mint, chervil

  • Dressing

  • Juice and zest of 1 small Valencia or Clementine orange
  • 1/4 cup rice vinegar
  • 1 Tbl grainy mustard
  • Extra Virgin Olive Oil
  • Salt and pepper to taste

Pour boiling vegetable stock over oiled cous cous, cover tightly for 8 minutes, fluff with fork and cool.

Make dressing by putting all ingredients into a container and shake vigorously. Toss cooled cous cous with fruit and herbs and dressing taste for seasoning, top with almonds.

Edge-table StockEdge-table Stock

Edge-table Stock

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  • 3 stalks celery, chopped
  • 1 bunch leeks, washed & chopped
  • 1 large parsnip, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 bulb fennel, chopped
  • 3 bay leaves, 3 cloves garlic, 3 peppercorns
  • 3 gallons water
  • 2 Tbl Kosher salt
  • 1/3 cup olive oil

Saute vegetables in olive oil (DO NOT BROWN).

Add seasoning and water, simmer for 4-6 hours and drain.

Vegetables are yummy with brown rice should you wish.

“Eat Something You'll feel Better!”

This statement was a mantra when Chef Ed was growing up. That sentiment is what continues to drive him.

Sourcing the best possible ingredients whether it’s squash from Full Belly Farms, lettuce from Paradise in West Marin or American Kobe brisket. Ed painstakingly searches for the ripest, freshest products to bring to your table. Special diet? No problem. Ed has worked with celiacs, HcG and many other gluten, dairy or nut allergics. When cooking the family meal adults and kids with allergies should be able to share in the experience of good food.

fresh produce


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Shopping Plans

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Mean Plans

fresh fruit


No problem. Ed has worked with celiacs, HcG and ... ← read more

Special Diets