Posts Tagged ‘casey’s cafe’

Congratulations Carina Woudenberg! Winner of Our June Readers’ Poll Prize Drawing!

Wednesday, August 3rd, 2011


Carina Woudenberg, who has lived on the coastside for more than two-thirds of her life, has won our June Readers’ Poll Prize Drawing. Carina will enjoy a $50 gift certificate to Casey’s Cafe and Bistro in Half Moon Bay.

Carina freelances for the San Mateo County Times. She also assists with marketing for Princeton Seafood Companyand Amy Fothergill, The Family Chef.

White Bean Salad in a Distressed Pumpkin

Friday, October 15th, 2010

© Yonel |

from Casey’s Café in Half Moon Bay

This white bean salad is a great one for any time of the year, but most fun to serve in this silly presentation. Nice centerpiece for your table … lots of smiles (once they realize it is only a salad).

Place in a mixing bowl:

6 cups of drained, large white beans (fresh cooked or canned)

1/2 cup of chopped sun-dried tomatoes

1/2 cup chopped green onions

Dressing ~ mix together and pour 1/2 over beans, toss to blend.

1 cup of olive oil

1/3 cup rice wine vinegar

1/3 cup red wine vinegar

2 tablespoons Nature’s seasoning or another seasoned salt

2 tablespoons basil pesto

1/3 cup finely minced red onion

1/3 cup minced parsley

Make the salad a day ahead to let flavors come together. Add more dressing, if needed, before serving.

To make Distressed Pumpkin:

Buy a pumpkin that you can fit a plastic container in. The salad will go into the container and tastes better being separate.

Cut the top off the pumpkin, shaping if you wish. Make the cut large enough to set your container into the pumpkin. Clean out the pumpkin, removing seeds (save for toasting) and other parts

Carve a face into the pumpkin, or use press-in decorations available at many stores. I like to have the eyes rolled upward and the mouth looking surprised or unhappy. Keep the lid at the side of the pumpkin, while on display.

Mushroom Salad from Casey’s Cafe

Friday, January 1st, 2010


Mushroom salad with white beans and lentils

4-6 servings

1 cup dried white beans or 1 can large white beans

1/3 cup dried lentils

4 portabella mushrooms, washed and stems removed

1 tablespoon minced shallot

1 tablespoon olive oil

cooking spray

6 cups sweet baby greens

Salad dressing (and garnish)

½ cup extra-virgin olive oil

1 tablespoon sherry vinegar (or blend rice wine vinegar with a little sherry for a softer flavor)

1 tablespoon oregano leaves

1 tablespoon tarragon

salt and pepper

fresh basil chiffonade (basil cut into long, thin strips)

Soak beans overnight (if dried), drain and cook in a vegetable or chicken stock (1 ½ cups)  until tender. If using canned beans, drain and put beans into a bowl and season with salt and pepper.

Bring a saucepan of salted water to a boil, add lentils and cook until tender, approx. 20-25 minutes. Drain lentils and spread on a cookie sheet to cool quickly.

Preheat oven to 450 F.

Place mushrooms onto a lightly sprayed baking sheets, drizzle both sides with 1 tablespoon olive oil, and roast for 12 minutes in oven. Turn them over and roast for 3 more minutes, remove pan from oven and let mushrooms cool. Cut into ¼ inch thick slices when cooled, and set aside.

Make dressing with ½ cup extra-virgin olive oil, sherry vinegar, oregano and tarragon and season with salt and pepper. Taste dressing and adjust with more vinegar if needed.

In salad bowl, toss together beans, shallots, lentils and 2 tablespoons of dressing, mix well. Place greens in a bowl and drizzle 2 tablespoons of the dressing on them, toss lightly and set greens on salad plate. Set strips of mushrooms on greens, spoon the blend of beans and shallots over the top.  Finish with a drizzle of the remaining vinaigrette and a garnish of basil chiffonade.