Toasted Walnut Oil with Sherry Vinegar and Feta Vinaigrette

This is a light and delightful vinaigrette, the combination of toasted walnut oil with sherry vinegar compliment each other very well.

Toasted Walnut Oil with Sherry Vinegar and Feta Vinaigrette

Recipe: Approx. 1 1/2 Cups

  • 1 Cup Toasted Walnut Oil
  • 1/3 Cup Sherry Vinegar
  • 2-3 Cloves Garlic
  • 1 Medium Shallot 
  • 2 Tablespoons Feta
  • 1 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper


Add toasted walnut oil and the sherry vinegar together in a bowl.

Mince the shallots and garlic or use a garlic press and add along with the salt and pepper to the bowl.

Crumble feta with a fork and add to dressing   Whisk all ingredients together then crumble the feta with a fork and add to dressing.

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

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

What a great way to use the Caramelized Herb Tomatoes!  This pesto is very flavorful and can be used in a number of dishes.


Angela made the best ever caramelized tomatoes and I just had to make pesto out of them.  Man is this ever good!


Recipe: Approx. 2 1/2 Cups

For the tomatoes

  • 2 Large Tomatoes
  • 3 Basil Leaves


  • 1 Clove Garlic (garlic press or finely minced)
  • 1/2 Teaspoon Fresh or Dried Thyme
  • 1 Tablespoon Extra Virgin Olive OIl
  • 1/4 Teaspoon Sea Salt

For the rest of the Pesto

  • 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


Make the dressing and drizzle all over the tomatoes.

Chop up the basil and sprinkle on top then Caramelize the Tomatoes.

In a food processor or blender add the garlic, and caramelized tomatoes.  Finely shred the cheese and measure along with the walnuts, basil, olive oil, lemon juice and add to tomatoes and puree.

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.