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Annie Jefferson
Los Angeles / St. Helena, CA
Food researcher, writer & recipe developer - uncovering recipe by recipe the stories behind the food we eat.

Ombre Tiramisu Style Cake

in partnership with Simple Mills
My Recipes
Warm Summer Soba Salad
Warm summer soba salad: what is buckwheat (not a wheat) + why the stuff is special, for mind, body and soul #feedfeed #NourishEveryBody @pacificfoods @thefeedfeed
Birdfeeder Granola
My new Ancient Grains page for @thefeedfeed is live! Each month I'll be trolling your food blogs for recipes made with ancient grains, so be sure to tag them #feedfeed and @thefeedfeed. To celebrate I'm making my favorite granola made with millet, buckwheat and quinoa, all grains of the ancient variety.
Wild Mushroom And Shallots With Warm Farro
Warm farro with wild mushrooms and melted shallots: a weekend of Cabernet and cows @seaveyvineyard + a fresh, seasonal, vegetable-based approach to wine pairing
Toasted quinoa bars for when you need a snack to feel nice and nutty for
Getting my seeds in a row for this week's post shouting out to all the good and lovely fats out there
Zucchini noodles today and most days these days! I sliced these guys on the mandolin (spiralizer or julienne peeler work just fine). Let some of their liquids drain over a fine mesh strainer while you prepare the pesto - 2 cups basil (blanch to keep the green bright), 3 tablespoons walnuts or other nut, 1 small clove garlic, pinch of sea salt; pulse in the food processor until chopped throughout. Slowly add olive oil (up to 1/3 cup) as you continue to pulse until you get a smooth paste. You can stir in grated Parmesan right before serving but I dig it w/o. Toss the noodles with the pesto and serve ?
This recipe collaboration with @seaveyvineyard has just been shared with all Seavey subscribers! Recipe and tasting notes in the newsletter, and recipe also on Francie Pie. The warm farro salad with wild mushrooms and melted shallots was designed to pair perfectly with Seavey's bold and beautiful 2013 Caravina. Read the full post about the Vineyard and pairing on the blog. Thank you Seavey!
Blueberry peach coconut ice pops: 1 can coconut milk, 3 ripe peaches, 1 cup blueberries, 1/4 cup unsweetened shredded coconut, 2 teaspoons vanilla extract, 3 tablespoons maple syrup or other sweetener, pinch of Himalayan pink sea salt. Blend until incorporated. Freeze into Popsicle molds! Makes 8.
It's easy in times like these to find yourself in zucchini excess. If you take the time to drain the high water content from the squash, you can squeeze two time as much in your zucchini breads. Recipe in the archives.
Maca and cacao ice pops: what really are "superfoods" + what makes these ones so super?