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Author: Colleen
Colleen is an accomplished chef and restaurateur. Originally from a dairy farm in rural Wisconsin, Colleen learned to cook in France and Germany before settling in the Bay Area. She spent five years as a chef at Star's in San Francisco, then came to Healdsburg where she and two friends opened Samba Java, a spot that quickly became the center of the town. She now runs both DaVero and the farm.

Olive Oil Rosemary Cake with Chocolate Chunks

This is my “go to” dessert these days.  I have been experimenting with whole grains and when I saw the combination of olive oil and spelt flour plus chocolate and rosemary in a dessert, I had to try.  This cake

Posted in Desserts, Extra Virgin

Easy-peasy Flatbread

This recipe can be baked to a cracker-hardness or it can be almost like a pita if you bake it just a little less. Vary the toppings to suit your menu. Different

Posted in Breads, Uncategorized

Grilled Quail with Farro and Salsa Verde

Colleen developed this delicious recipe for her cooking class at the Ocean Reef Club. Huge hit! It looks more complicated than it is, since you

Posted in Entrees, Uncategorized

Dried Asian Pear Crisp with Spiced Tomato Cream Cheese

This is a unique and delicious hors d’oeuvre that’s remarkably easy to make and was a huge crowd-pleaser at the 2009 Kendall Jackson Tomato Festival, where we handed out literally thousands of these! The taste starts with the tangy savory

Posted in Appetizers, Extra Virgin

DaVero Panzanella

This is a delicious twist on an Italian classic, and well worth making! Nobody needs a recipe for panzanella (essentially a bread and tomato salad) since it’s really about using bounty and leftovers in whatever measure you have. One caveat:

Posted in Extra Virgin, Salads

Crema di Broccoli é Patate

This delicious soup comes to us from Chef Matteo Ferrari of Stella Alpina Osteria in Burlingame, California. It’s rich and flavorful, really shows off the flavor of the Meyer Lemon oil, and is a cinch to make.

Posted in All recipes, Appetizers, Meyer Lemon, Soups

Tomato Olive Oil Ice Cream

This recipe was a crowd favorite at the Kendall-Jackson Tomato Festival. The flavors are really excellent: deep and rich, and very sophisticated. It makes a dessert you and your guests will never forget!

Posted in Desserts, Restaurants we ♥, Salads

Orange, Almond, and Olive Oil Cake

Another olive oil cake with very different, but equally great, flavors. The Boston Globe says, “This cake is easy, moist, and always comes out looking perfect. Expect friends to want the recipe.”

Posted in Desserts

Meyer Lemon Olive Oil Ice Cream

This recipe derives from the adventurous work of chefs like Gina DePalma, pastry chef of Babbo in New York, and Randy Lewis, Executive Chef of Kendall-Jackson. Although it may sound unusual, but it is over-the-top delicious and a great crowd-pleaser!

Posted in Desserts

Meyer Lemon Olive Oil Creme Brulee

Done right, Creme Brulee is Ridge’s favorite dessert. This recipe, from friends Adam Mali of Nick’s Cove in Marshall, California, is among the very best ever. The vibrant flavor of the Meyer lemons is a perfect counterpoint to the richness

Posted in Desserts