Spring Fling

After visiting the Farmer’s Market at Fort Mason this Sunday, I was inspired to cook a dinner featuring SF’s amazing spring fare.

On the menu:

1. Artichoke boiled with lemon, garlic and bay leaves with Nicasio Valley, Foggy Morning Cheese

2. Lightly fried squash blossoms (my first time making these, they were delicious!)

3. Fresh Lemon Pepper Pasta with olive oils, spring peas, and squash blossoms

4. Whiskey cocktail with Bullet, grenadine, fresh lemon juice, simple syrup & a cherry on top! Normally we would use a better quality grenadine and cherry (from Cask) however we were out and needed to improvise…

About Caley Alyssa

As a D-1 collegiate athlete with a background in nutrition and anatomy, and an internship with a naturopathic center for healing, I found myself wanting to help people achieve healthier, happier lives. I quickly came to realize that I wanted to work with preventative therapeutic methods promoting active, energetic lifestyles rather then focusing on treatment centered around prescription drugs and the increasingly paramount “band-aid” mindset. In 2006, I moved to San Francisco and began to study yoga completing a 200 hour training with Yoga Tree. From there I've studied with Shiva Rea and obtained a certification to work with children and at risk youth. In 2010, my quest to bring health and happiness to others lead me to enroll with the Institute of Integrative Nutrition in New York to become a holistic health coach. Currently, I live in LA and am training with Dharma Mittra to obtain my 500 hour yoga certification. I love to share my lifelong journey of finding balance, wellness and happiness in all aspects of life!
This entry was posted in Appetizers, Delicious Cocktails, Main Course, Vegitarian and tagged , , , , . Bookmark the permalink.

1 Response to Spring Fling

  1. What a spread! Yum! Love the cocktails..looking good 🙂

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