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Last Updated: 04/02/2014 03:30PM • Subscribe via RSSATOM

Ribollita – Peasant Soup

Peasant Soup, also known as Ribollita (translated, means re-boiled), is a classic Tuscan peasant food. It is thick and creamy and looks more like a stew than a soup. In Italy, the soup was made from leftovers and day-old bread, and re-boiled – Ribollita. In this recipe, I use fresh vegetables and I have omitted the day-old bread, and instead, I serve fresh focaccia on the side. Cannellini beans and inexpensive vegetables such as carrots, cabbage, beans, greens and onions make for a delicious, satisfying meal. Make it in large batches and freeze some for later. This will quickly become a family favorite, as this is comfort food at its best.

Go Nuts

Not too far out Chico’s midway, an orchard-lined expanse of road leading into some of Butte County’s most picturesque and productive soil, stands Glenwood, a fully restored 1877 farmhouse. Surrounded by 270-year-old Valley Oaks, the home is the heart of the Patrick Ranch Museum, 28 acres of farmland and historic buildings dedicated to preserving the heritage of farming in the Sacramento Valley.

Farro and Kale Salad

Kale has become a staple in our kitchen and in our garden. The benefits were the reason we started eating kale, but it is the wonderful flavor that keeps me cooking with this green. Unfortunately, our dog has discovered it in our garden along with all the other greens we had growing, so it is back to the farmer’s market.

Kingdom to Koffee

Every day, thousands of cars hurry by Exit 730 in Dunsmuir. To the west, a red building supports glowing letters reading YAKS. Inside, a glass display case is stacked with trays of sticky buns. Painted artwork covers the walls turning up onto the ceiling. The crooning voice of a lounge singer mixes with conversations taking place over steaming cups of espresso.

Something’s Brewing

Not everything good for you has to taste bad. Christie and Luke Patterson are out to prove it and are finding a string of believers in their wake.

The Smiling Irish

Although St Patrick’s Day comes but once a year, its spirit lives on in St. Shameless Day, celebrated on the 17th of each of the remaining 11 months at Shameless O’Leery’s Irish Pub & Restaurant in Redding. “Once a year is just not enough for us,” says owner Kenny Breedlove.

March 2014 - Lucky You

Now that we’ve finally gotten some of the glorious rain that our North State needed so desperately, we’re marching into spring. While youngsters chase leprechauns and search for that elusive pot of gold, we can’t wait to watch Dorothy follow the yellow brick road during the Cascade Theatre’s production of “The Wizard of Oz.” The production marks the 10th anniversary of the Cascade’s renovation, and it involves some spectacular technical wizardry — the likes of which have never been seen before at the theater.

Pepper-Crusted Salmon Cakes With Crème Fraiche Horseradish Sauce

Imagine it… the peppery crust of a great steak and the silkiness of poached salmon. Combined, the results are crunchy, tender patties of salmon with a crust of ground pepper and bread crumbs. The crust is spicy and crisp, giving way to silky fish in the center. The crème fraiche softens the bite of the horseradish for the sauce. These make the perfect main course with a salad and roasted vegetables, your guests will love them as hors d’oeuvres, and they are great as leftovers for breakfast—serve on toast with a poached egg and your day will perk up in a remarkable way.

Hands On

Take two carpenters with a ken for craft, add the finest cacao and cane sugar available and a laundry room in which to experiment, and you have the beginning of Dick Taylor Chocolate.

Spicy Grilled Steak with Chimichurri Sauce

Father’s Day and steak: What a great way to celebrate Dad, with an outdoor dinner right off the grill. Say no more, this Father’s Day, dinner is outdoors! Serve up this cayenne spiced steak with a tangy and cooling chimichurri sauce, traditionally served with asado-style meats. The sauce is garlicky, full of herbal flavors and works well the richness and fattiness of a ribeye steak, and it provides a great visual contrast of bright green against the deep red meat. (Skirt steak is also a good choice for stretching the main course, as it grills up beautifully and, when sliced, allows for multiple servings.) If the distinct taste and fragrance of cilantro is not your favorite, try it with parsley instead. The fresh citrus juice is an excellent addition in the sauce and will add great flavor to your plate of grilled vegetables and favorite potato or quinoa side dish.
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