Food & Drink
“It’s the little things: playing a meaningful song, cooking a favorite meal, sending a heartfelt note. The Karen Crouse way is more about thought and effort than money.”
The fresh foods and fine wines available to us in the Napa Valley are unparalleled. Every day, I am reminded how grateful I am to live here. Grocery shopping is one of my favorite adventures. The seasonal produce available to us is so fresh and abundant. Many of us have gardens as well. It doesn’t get more fresh than plucking produce from your own yard.
Visit my About page for featured recipes as seen in Napa Valley Life magazine.
Pain Perdu
Pain Perdu is a decadent option for Sunday brunch and classic addition to all Mardi Gras gatherings.
Insalata Caprese
If I could describe what summer tastes like, it would be this salad, and its mosaic of garden-fresh ingredients makes an impressive presentation.
Jacket Potatoes
These potatoes are an enticing option as an entrée and a worthy accompaniment to steaks, chops, or ribs.
Chocolate Fudge Pecan Pie
This pie sends chocoholics to their happy place with the ultimate combination of chocolate and nuts.
BBQ Pulled Pork Sliders
Pulled pork is a popular Southern dish that all ages find appealing. This recipe almost registers zero on the cooking difficulty meter, yet it registers ten on the enjoyment meter. I like to serve this when I need a help-yourself option for my gatherings.
Crab Mornay
This is an easy-to-make dip that will steal the show. The rich and creamy texture of the Bechamel Sauce is a decadent base for the delicate crab meat. The spice of the cayenne mixed with the sweetness of the sherry adds the perfect balance.