Posts by

Cheryl Sternman Rule

Following a test run at Public House, we’ve rolled out the Impossible Burger at a corporate café in South San Francisco with another on the way — officially becoming the first food service company in the country to offer this much-buzzed-about bleeding, plant-based burger!

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Forget what you know about soup. This watermelon gazpacho is a little sweet, a little savory, served cold — and is extremely refreshing. The watermelon makes it perfect for keeping hydrated on a hot summer day.

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Although readily available year-round, seasonal green beans really take the spotlight. For a quick and easy lunch or side dish, fresh green beans are blanched to retain their beautiful vibrant color and are paired with chopped hard-boiled eggs and briny olives.

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High in fiber and protein, garbanzo beans (or chickpeas) can easily become the star of any dish. Flavors of silky coconut curry, fresh mint, and bright lime juice coat the garbanzo beans for the ultimate feel-good salad.

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Beautifully flavored with garlic, spicy red pepper flakes, and a splash of vinegar, these greens prove you don’t need to add more salt in order to create more flavor.

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Many energy bars come with a long list of ingredients and high dose of sugar. Skip the uncertainty and make your own.

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Poaching can feel intimidating, but it’s actually a quite simple cooking technique. Make this beautifully poached wild salmon in minutes to serve over whole wheat pasta and vegetables, all by itself, or even on a sandwich the next day.

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Oats aren’t the only breakfast-friendly grain. Wheat berries add a sweet, nutty, and satisfying bite to your otherwise average oatmeal.

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Pesto can be made with almost any nut or seed one desires; this recipe uses pepitas. Toasting the pepitas releases their oils and deepens their flavor for a delicious take on the classic.

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Green tea – it’s not just a hot beverage anymore! You’ll see it worked into ice creams, baked goods and here, in a noodle. Paired with heart healthy fish and a kick of heat – enjoy your “tea” in a different way with this green tea noodle dish.

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