Tag Archives: tomatoes

Greek Salad

For a Greek salad that’s a perfect complement to any grill menu, use local garden fresh veggies. For a lunchtime alternative, toss with romaine lettuce, and you’ve got the mixings to fill your lunchtime pita bread pockets.

Greek Salad

Course Salad
Cuisine Greek
Prep Time 10 minutes
Total Time 10 minutes
Servings 4


  • 3 tbsp olive oil extra virgin
  • 1 1/2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1/2 tsp organic oregano dried
  • 1/4 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • 3 Tomatoes chopped coarsely
  • 1 cucumber chopped coarsely
  • 1 green pepper chopped
  • 1/4 red onion sliced into rings
  • 4 oz feta cheese crumbled
  • 16 kalamata olives


  1. Whisk together olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.
  2. Combine the salad ingredients in a large bowl.
  3. Pour dressing over salad, and toss.

Clams with Fennel, Tomatoes and Arugula

The bright green from the arugula and the red from the tomatoes create a lovely palate. Fennel adds a note of licorice-like perfume to the broth. Serve with crusty baguettes and butter for an easy and elegant meal.

Pairing Suggestion: A dry white Riesling complements the spice from the red pepper. We enjoyed it with a 2006 Snow White Riesling from Snow Farm Vineyards. Or, a very lightly oaked chardonnay works nicely with the butter in the broth and bread.

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My mother had 5 sons, and 1 daughter (me).  Every time a son was born, my grandfather, George Smith, would come visit and say “that’s a fine lookin boy, what are you going to name him?”  On the fourth son, my mother finally got it right and said “George”, which made my grandfather very happy.  So, she named him George and then decided to call him by his middle name, Steve.  I’m not sure how my grandfather felt about this.

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Last of Summer’s Bounty Eggplant Parmesan

We spent Labor Day Weekend with my in-laws in Anderson, California. It’s real country up there, with goats and chickens and llamas roaming in yards and fields. My mother-in-law Cleo buys her vegetables from neighbors, and sends us back to San Francisco with the best bounty of the season. This time we returned with those little purple Japanese eggplants, tomatoes and fragrant basil from her own garden. During the visit, in between making root beer floats and chocolate haystack cookies for our demanding children, she somehow managed to whip up this delicious/nutritious eggplant casserole. It’s reminiscent of eggplant parmesan but without all the oil and frying and mess. I made it as soon as I returned, with my nice vegetables from the friendly farmers. I won’t pretend that I measured anything, but these are the ingredients. Continue reading