Monthly Archive for December, 2011

Grinch Inspired Green Food – Chestnut Sage Pesto Bruschetta

From high in his black, snowy lair on Mount Crumpit,
The Grinch, with old Max, came with bags down the summit.
In red hat, coat and shoes he came armed with a plot,
To take from the Bay every last happy thought.

Only here through next Thursday at the Golden Gate Theater,
The Grinch, Cindy Lou, and all Whoville await!

SHN‘s hot new holiday show ‘How the Grinch Stole Christmas‘ should have been called how the ‘Grinch Stole My Heart’ – Stefan Karl’s acting was captivating and wickedly funny. Suited up from head-to-toe in green fuzz, the lead actor from the kids hit TV show, Lazy Town, was as brilliant as Robbie Rotten as he is Mr. Grinch. This green hairy Icelandic heart throb moves beyond the outwardly scary facade and quickly takes command of Whoville with his unholiday small heart antics. And for those of you that are scratching your heads to remember how this Dr. Seuss story ends, don’t despair, things take a turn for the best when Little Cindy Lou helps the Grinch’s heart grow three sizes. The performance joyfully concludes with the cast adorned in shades of pink, red and white (accented by a splash of Grinch green) during a musical feast with the Grinch serving roast beast! >Hint, spoiler alert, this is the moment I share my new favorite green food.<

Chestnut Sage Pesto Bruschetta


1 cup chestnuts

1 cup flat-leaf Italian parsley (tightly packed)

1/4 cup fresh sage leaves

1 clove garlic, smashed

1/2 cup extra virgin olive oil

1/3 cup pecorino Romano, finely grated

salt and pepper to taste

1 loaf crusty bread, sliced


In a food processor combine the nuts, parsley, sage and garlic until coarsely ground. With the motor running, slowly add the olive oil down the feed tube until the mixture is emulsified. Then add the cheese, salt and pepper and pulse a few times until it reaches a loose paste consistency.

Serve on bread or toast.

Some fun out takes from our day…

Taste This! The Delicious Sequel Released- Tortellini Skewers Teaser

To say that these last few months have been a whirlwind of activity is a far cry from true. Life has not been uneventful or dull between all of the hats I juggle but that is the emblem of this decade, we multitask and walk a fine line to balance all that life throws our way. The exciting news is that amidst all of this activity a sequel to my first cookbook was released- Taste This! The Delicious Sequel.

Book signing and all, things are off to a very exciting start as we look down the barrel at 2012. In honor of this personal milestone (which was only possible due to the love and support of my family and friends) I wanted to share a wonderful holiday vegetarian appetizer recipe from the cookbook. And if you are tempted to try more of the recipes, your fingers are a few key strokes away from the online purchase button (look to your right hand side of this page) ;).

Tortellini Skewers


1 (16 oz) jar roasted red peppers

20 oz package tortellini, cooked and tossed with olive oil

1 bunch fresh basil, leaves washed/dried and removed from stem

4 (14.75 oz) marinated artichoke hearts, 1/8-1/4 inch slices

1 box large cocktail tooth picks

Cook tortellini according to package directions. On a large cocktail toothpick, layer according to above order.

Makes 4 dozen

A few out takes from the first cookbook signing held at the Golden Gate Yacht Club (Thank you Norbert and Madeleine)!