Toasted Walnut Feta Sherry Vinaigrette

This Toasted Walnut Feta Sherry Vinaigrette is a light and delightful salad dressing!  The combination of the toasted walnut oil with the sherry vinegar are extremely complimentary to one another.  The feta adds a nice creaminess and the lemon brightens it up and ties the flavors all together.

Toasted Walnut Feta Sherry Vinaigrette

Toasted Walnut Feta Sherry Vinaigrette

Toasted Walnut Feta Sherry Vinaigrette Recipe:

Approx. 1 1/2 Cups

  • 1 Cup Toasted Walnut Oil
  • 1/3 Cup Sherry Vinegar
  • 1 Clove Garlic – minced
  • 1 Medium Shallot – minced
  • 3 Tablespoons Feta
  • 1 Tablespoon Lemon Juice – fresh squeezed
  • 1/2 Teaspoon Dijon Mustard
  • 1 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper

Add everything to a food processor or blender and puree.

 Transfer finished dressing to your bottle or jar of choice and refrigerate.

Toasted Walnut Feta Sherry Vinaigrette

Foreign Cinema Restaurant in San Fransisco, CA

A couple of friends and I went to San Fransisco for the day and we had brunch here at Foreign Cinema.


This place is so great they even play foreign and independent films in their covered outdoor courtyard


You can sit indoors by the fire, or upstairs in their semi-private mezzanine overlooking the dining room or on the patio outside


They have a huge selection of wines from local to all over the world


The atmosphere is a bit of industrial and rustic all rolled into one


They offer a California/Mediterranean inspired menu that changes daily


They serve dinner nightly and brunch both Saturday and Sunday


The chefs are John Clark and Gayle Pirie, a husband and wife team


Of course I had a glass of Sauvignon Blanc


I had the Lacinato Kale Caesar: Radishes, Sibley julienne, Croutons & Pecorino Sardo.  I enjoyed every last bite!

2534 Mission Street
San Francisco, CA 94110
(415) 648-7600

For a reservation you must contact Foreign Cinema directly at 415-648-7600, extension 0 or online at


Caramelized Herb Tomato Pesto

This Caramelized Herb Tomato Pesto is very flavorful and versatile.  The caramelized tomatoes are bursting with flavor from the garlic, thyme and basil.  The cherry tomatoes and basil add a fresh quality to the mix!

Caramelized Herb Tomato Pesto This pesto is one I often bring to a potluck or picnic.  It goes with almost anything from crackers, bread, crisp or roasted vegetables.

Caramelized Herb Tomato Pesto I love a glass of a crisp cold Soave with this pesto.  It also pairs nicely with a Pinot Gris or Tempranillo.

caramelized-herb-tomato-pesto Caramelized Herb Tomato Pesto Recipe:

Approx. 2 1/2 Cups

  • Caramelized Tomatoes – recipe below
  • 1 Cup Raw Walnuts
  • 1/2 Cup Fresh Basil
  • 2-3 Garlic Cloves
  • 3/4 Cup Aged Asiago Cheese
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Sea Salt or to taste
  • 2 Large Tomatoes – 1/2 inch slices
  • 1 Clove Garlic – garlic press or finely minced
  • 3 Basil Leaves – minced
  • 1/2 Teaspoon Fresh Thyme
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/4 Teaspoon Sea Salt


  • Caramelized tomatoes – pureed
  • Cherry Tomatoes – room temperature – quartered
  • Fresh Basil Leaves

Preheat oven to 325 F

  In a bowl, mix together the garlic, thyme, basil, oil and salt.  On a large baking sheet, lay out the tomatoes in a single layer and spread the marinade over the tomatoes.

Put the baking sheet on the middle rack and bake for approximately 45-55 minutes depending on the size of the tomato, the tomatoes will start to look a little shriveled up.

 Turn oven up to 400 F for about 20 minutes to slightly caramelize the tomatoes.  Keep an eye on them so they don’t burn, although a little brown is okay.


In a food processor or blender add everything and puree.


Double the caramelized tomatoes and reserve half to puree and top onto the pesto and top with cherry tomatoes.

Caramelized Herb Tomato Pesto Health benefits:

Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that help the reduction of heart disease.  They are also high in vitamins A, C, K and potassium.  The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation.  It also helps with sleep, muscle movement, learning and memory.  Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color.  Cooking tomatoes break down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil.  The Zeaxanthin in them helps to filter harmful ultra-violet rays, which protect eyes from “age-related macular disease.”  They are also a powerful blood purifier and great for skin and bone health.

Fresh Basil has anti-aging, anti-inflammatory and anti-bacterial properties.  The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zeaxanthin an anti-oxidant that helps protect age-related macular disease.  It has a good amount of Iron and also helps to detoxify the liver.  It contains phytochemicals that may lower cortisol, a hormone secreted when you’re stressed that causes weight gain, so add some fresh basil to you water or tea.

Basic Italian Vinaigrette

This is a very easy and basic Italian vinaigrette. There is a less vinegar in this dressing than most, which makes it a bit more subtle.


This is Robby’s favorite dressing! It took me a while to come up with one he likes, he is very picky.  I was on a mission to get him off the store bought dressings.  Even the health food store dressings have canola or soy oil in them, which in my opinion are not good for you.


Recipe: 1 1/2 Cups

  • 1 Cup Extra Virgin Olive Oil
  • 1/4 Cup + 2 Tablespoons White Wine Vinegar
  • 2 – 4 Cloves Garlic
  • 2 Teaspoons Italian Seasoning
  • 1 1/2 Teaspoons Sea Salt
  • 1/2 Teaspoons Black Pepper


Mince or press the garlic in a garlic press and add to a jar.

Measure all other ingredients and add to the jar.  Shake well.

If you have an immersion blender it will help emulsify it.  Just blend everything together and add stir in the garlic.

Cilantro Stem Pesto

 Ever wonder what to do with all those stems?  Well, here is a delicious way to use them.


I use a lot of cilantro leaves in things like pico de gallo and other salsas etc.  I really hate throwing out the stems so I thought why not try it in a pesto.  It is really good and has a milder taste than the leaves.


Recipe:  Approx.  2 Cups

  • 2 Cups of Cilantro Stems
  • 3/4 Cup Walnuts
  • 3/4 Cup Asiago
  • 1/3 Cup Extra Virgin Olive Oil
  • 1 – 2 Cloves Garlic
  • 2 Tablespoon Fresh Squeezed Lime Juice
  • 1/4 Teaspoon Sea Salt


Shred the cheese,  juice the limes and measure along with everything else then put in to food processor or blender and puree.

Health benefits:

Cilantro is an extreme anti-oxidant immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals.  It helps promote a healthy liver function and is an overall digestive aid.  It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain.  Cilantro can lower bad cholesterol level and increase the good cholesterol level.  It also helps with insulin secretion and lowers blood sugar.  It is rich in essential oils, vitamins and is one of the richest herbal sources for vitamin K and dietary fiber.  It is also an excellent source of omega-3, omega-6 fatty acids and calcium.