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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

    • WHO WE ARE – HOW TO ADVERTISE – CONTACT US

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Spring Recipes

Spring Garden Salad

Croutons:

½ baguette

½ cup local extra virgin olive oil

3 tablespoons coarse sea salt

French Vinaigrette:

2 tablespoons Champagne vinegar

1 shallot, diced

¼ cup local extra virgin olive oil

Pinch of sugar

Salt and pepper to taste

Salad:

4 cups mixed greens (whatever is fresh from your garden

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Smoked Salmon Eggs Benedict

Hollandaise Sauce:

4 teaspoons lemon juice

4 teaspoons white wine vinegar

6 egg yolks

18 tablespoons unsalted butter, diced

 

Poached Eggs:

8 eggs

4 tablespoons white wine vinegar

Other:

4 English muffins

halved butter

16 slices wild Alaskan smoked salmon

Chopped chives or cayenne pepper

 

Directions:

Place lemon juice, vinegar,

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Spring Pea Soup

Craig Thomas, chef at The Red Tavern restaurant in Chico, was voted by Edible Shasta-Butte readers a Local Hero in the chef/restaurant category. He offers this recipe, which is featured this spring at the Red Tavern, 1250 The Esplanade in Chico. The restaurant is open Monday thru Saturday at 5:30. Read More