This recipe from Chico caterer Marianne Brenner uses several staples of the spring market: fresh eggs, asparagus, green garlic, and, of course, fresh spring herbs, which Marianne gathers right outside her kitchen.
Green garlic is subtle and mild, easy to use, and easy to sniff out at the markets. Green garlic … Read More
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
Dave Guzzetti, former Chico City Concilman and longtime restauranteur and caterer, offers this recipe for sopash, which is regularly served at Portuguese festas throughout the spring season. Many traditional festas are celebrated in California’s Central Valley, where Portuguese dairy (and other) farmers live.
For about a dozen guests,
Doni Greenberg writes, “I adapted this recipe from one that called for zucchini sticks. This works as a wonderful appetizer or a delicious accompaniment to a spring green salad.”