Green Goddess Dressing

Green Goddess Dressing

How many of you have a plan for an entire bunch of herbs once you’re done with snipping the five percent of the bunch needed for your recipe? Apart from lush thick leaves of basil that become pesto, I never know what to do with all that parsley and cilantro and am always struck with a pang of guilt when I learn that their deep green leaves have turned a pale yellow in the crisper yet. again.

Fortunately for social media, I’ve found a new vehicle for forgotten herbs, and turned a hypothetical recipe into a successful riff on the classic Green Goddess dressing, if I should say so myself.


  • Gorgeously green!!ReplyCancel

  • This looks super yummy! I love avocadoes so so much!ReplyCancel

  • I am also guilty of tossing neglected herbs! What a robust and radiant solution! AReplyCancel

  • Big fan of using avocado to replace the “creamy” in salad dressings, especially since we are doing the better for us diet now. I make one with a little tarragon and another with some tahini. So good.ReplyCancel

  • Danielle

    @Jun: You mean Goddess-ly Green? (hee hee).ReplyCancel

  • wonderful green composition..ReplyCancel

  • This is really beautiful. I’m bookmarking now.ReplyCancel

  • i’ve tired it: DE-LI-CIOUS. love your blog.ReplyCancel

  • i was tired indeed! i meant “i’ve tried it” of course!ReplyCancel

  • I love this! The perfect thing for a pasta salad or a grilled chicken. Pinning this recipe!ReplyCancel

  • I just finished a January detox and have rejuvenated my everyday sauces – this will be making an appearance at dinner tonight!


  • Julie Tullis, Independent Director and Trainer, The Pampered Chef

    This looks delicious! I can’t wait to try it! I am always looking for a solution for all the extra herbs I have growing in my garden. I feel like I waste the majority of them! Thanks for the idea!ReplyCancel


BlogHer 2012

In an interesting turn of events, my professional photography career has led me beyond the field of pretty pictures of food and down the path of events and conferences. I’m not complaining. It may be hard work, but it represents, to me, a chance to apply my photography skills to another field and to capture the dynamism of life in a conference setting.

On the surface, conference photography has a rather mundane and unglamorous quality about it. And, to a large extent, it is. There is a “shot list”, a formula of what kinds of shots the client would like, capturing the sponsors, the speakers, the venue, the food, and such. Yet I’ve found that, if I tune in to what’s going on around me, there are endless possibilities to exercise my creativity and make beautiful pictures. Pictures that tell a story.


  • Danielle –

    You captured the beauty of your work on film and now with words. You are spot on!

    Thank you for being the amazing photographer that you are!


  • Great article with so many helpful tips. Thanks for sharing:)ReplyCancel

  • li

    Just wanted to say that you captured this event beautifully. Loved the shots & made it look like it was a super fun event!ReplyCancel

  • Wow that conference looks like so much fun! Wish I had been there 😉

    Maybe that’s the beauty of photography, you get to capture those beautiful moments…ReplyCancel

  • Lanah

    This really helps me look at conference photography in a really relaxed and fun way. Love your approach!ReplyCancel

  • Thank you so much for taking the time to write this! I have my first conference tomorrow and you have helped me relax a little and look forward to it. Thanks 🙂ReplyCancel


Hello hello – welcome, September, with your dusky evenings and chilly mornings. Our summer was awash with work, culminating in a quick, much-needed trip to France at the end of August. Word to the wise: one week is never long enough for a trip to Europe. Not from the West Coast anyway. It takes two days to travel (back and forth), three days to try to get over jet-lag, and then, it’s time to come home. C’est la vie.

So, yes. Things have been busy around here, but it’s a new month, the start of a new season, and I feel charged with excitement about what the rest of the year will bring. Partly because I’m headed off to India for six weeks starting in November, but also because this time of the year always fills me with a sense of renewal and anticipation. I am excited about peppering this blog with more stories, photographs and recipes in the weeks to come. I realize (and apologize) that part of the silence in the past few months comes from a perfectionist streak that I needed to publish the “perfect” post every single time. Perfectly written, perfect photographs, perfect recipes, perfect stories – clearly, too much perfection can cripple you. That will change, and with your help too, if you like! If there’s a story or a recipe or a photography-related question that you have which you’d like to see on this blog, let me know in the comments or drop me a note using the contact form. I’d love to hear from you!

And now – updates and photos!

The Thomas, Napa

The Thomas Fagianis Napa

The Thomas Fagianis Napa

The Thomas Fagianis Napa


  • Felicia

    I’m very glad to see you posting again. Those photos for ‘The Thomas’ are absolutely gorgeous.

    Perfection is overrated. Embrace the moment, capture it, share it!ReplyCancel

  • Danielle

    “Perfection is overrated” – I need to turn that into a bumper sticker and place it everywhere. Seriously! Talking about blog posts, I’m also waiting for you to start posting again missy!ReplyCancel

  • Your photos are so amazing and your food looks delicious. Love what you’re doing here!ReplyCancel

  • Beautiful photos and delicious looking food!ReplyCancel


Edamame Soba Salad with Seaweed and Garlic

This is what happens when a noodle junkie needs a fix. She starts looking at recipes in a whole new way, vigilant for opportunities to incorporate slippery, chewy strands of noodles for a quick, one-bowl meal.

Since I started experimenting with whole grains, I’ve come to realize how easy it really is to switch out the carbs in most dishes to feature quinoa, farro or even lentils, in place of refined wheat. I’ve committed this principle of substitution to heart in my cooking that I’m expanding it into noodle territory, particularly soba – Japanese buckwheat noodles.

Edamame Soba Salad with Seaweed and Garlic

While I’m firm friends with egg noodles (of the Chinese and Italian varieties) and flat rice noodles, soba noodles and I are still getting to know each other. It’s deceived me so far with its unassuming presentation at Japanese restaurants, arriving as a mound of buckwheat strands accompanied by its dipping sauce. Instead of viewing its simplicity as a statement of quality, I deemed it too boring for consumption. It wasn’t until I read Sarka’s post and got myself a copy of Plenty that I began to see soba in a whole new light, mixed with other ingredients and dressings for a very different type of dish. A little unconventional, yes, but inspiring nonetheless.

Edamame Soba Salad with Seaweed and Garlic


  • I am such a huge fan of soba noodles – I love them cold, warm, in soups, with veggies…Love your take on them here. Also, isn’t Plenty one of the most inspirational cookbooks out there? Every time I open it, I seem to push my boundaries. Hope your summer is going well, friend! xoReplyCancel

  • Danielle

    Yes! Plenty is a really awesome resource, I recommend it to everyone whenever we talk about cooking – that’s how much I love that book 😉 Summer is going as well as it could possibly be. I hope yours is rocking too!ReplyCancel

  • WE are huge soba noodle fans. Love them with a lot of spice and crisp little damages. I have yet to try the recipe you reference in Cheryl’s book, but I do love many of other recipes. Have you tried the green beans with pistachio dust? Just love saying pistachio dust. I, agree, Plenty has many great noodle dishes, so hard to decide which to make first. That is my go-to veggie book and I cannot wait for the next one to come out in October!ReplyCancel

  • Danielle, your images and writing just make me feel so calm and relaxed, and you know well that I am not either of those things on a regular basis. Thank you for taking inspiration from my book, and from Plenty (which I, too, adore), and for sharing this inspiration with your readers.

    Now I want soba.ReplyCancel

  • Ah. Your photos are simply lovely. I found you through Brian from A Thought for Food, and what a treat. Thank you for sharing this simple yet elegant recipe. And your pictures…wow. I hope you have a good day!ReplyCancel

  • I just made this tonight and it was delicious! Walter stayed. In his high chair the whole dinner eating the noodles with his hands. Usually he is done within a couple of minutes. I got most of the ingredients at Whole Foods as it was easy, but I was wondering where there was a good Japanese grocery store around here.ReplyCancel

    • Danielle

      Awesome!! So glad to hear that Walter enjoyed it 😉 For Japanese groceries I go to Nijiya Market at El Camino and Grant. Not a really big store, but sufficient for pantry staples and really really fresh fish.ReplyCancel

  • Oh my goodness…these photos are stunning! What a gift you have. While it’s easy to get into a rut with using the same kind of starches how right you are that a little change-up can go a long way. I love edamame and soba noodles, so am eager to give this a try. Happy to have stumbled upon your blog!ReplyCancel

    • Danielle

      Thanks – let me know how you enjoy this pairing. Happy Sunday!ReplyCancel

  • Felicia

    Mmmmm… cha soba is the PERFECT summer meal! Love the last picture. Good job balancing beans 😉ReplyCancel

  • Danielle

    Hehehe, thank you, it took a couple of tries but was fun!ReplyCancel


I know I promised you a recipe “soon”, but between the previous post and now, life has gotten in the way, in the form of photography (where I taught) and yoga (where I was student) workshops that left me with just enough time and energy to meet deadlines and clients’ needs. I am happy though, to introduce you to the work of my friend, Pauline Stevens, based in Austin, TX. I met Pauline at Photomuse last November and became a big fan of her work. She has an eye for capturing the essence of a person or place that gives you pause and entices you to linger. Given our shared interest in photographing farms, people and all things food-related, I thought you’d enjoy her work too, so we’ve done a blog swap of sorts for our latest farm profiles. You can check out my story about Tomales’ Stemple Creek Ranch on her site, The Kitchen Press. Enjoy!

Bought in an auction for $30.00 dollars, this old trailer found a good use as Dayana’s happy chicken home. Snake and spider proof,  the old trailer  is not only functional (almost self suficient) but pretty cute as well.

With its own recycled water system, the tank is  filled with rain water so Dayana  hardly ever needs to fill it up. The large tank in the back can hold a week worth of food changing from a daily ordeal to a week’s ordeal.   The door is cranked closed at night so the chickens are safe and Pedro can sleep with no worries of predators getting to them.


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