Saffron Lane :: Seasonal Food, Celebration + Life bio picture

Welcome to Saffron Lane, a blog dedicated to seasonal food, celebration and life. I'm Elizabeth, a chef, food writer, recipe developer and food stylist.

My culinary career began at an early age. While other ten-year-olds were setting up lemonade stands, I was meticulously crafting gourmet chocolates and picking fresh berries from the backyard (to pair with them, of course) for my stand. Among the many lessons that summer, I learned that chocolate doesn't sell very well after hours melting in the sun, no matter how great it tastes.

Raised in a passionate family full of inspired cooks and culinary entrepreneurs, food was always the focal point at family get-togethers. With a bi-coastal upbringing, I was exposed to a wide variety of cuisines and quickly learned the importance of eating locally.

After years of study and hands-on experience in various culinary styles, my focus came full circle when I moved to San Francisco in 1999:

Simple, seasonal, style-driven and beautifully presented food, recipes and photography.

Channeling my energies towards a career I love proved to be the right choice. I was chosen as a finalist on season two of The Next Food Network Star. I've also appeared on Dining Around with Gene Burns and have been featured in The James Beard Foundation's JBF Notes. My work has appeared on Shape.com, SFGate, Slow Food Marin, MoreMarin and in Edible Marin & Wine Country. I'm also a regular contributor to the innovative recipe-search site, Gojee.com and a featured author on Glam Media's Foodie 100.

My goal with this blog is to inspire you. I’d love to get you in the kitchen more often (because you want to) and ignite (or reignite) a strong sense of curiosity about food. After all, good food evokes memories, pleasure and emotions -- the fun and most essential things in life.

I’d also like to invite you to celebrate more often. Throw parties for the people you love, celebrate the milestones and savor life ... with a big dose of passion.

To connect: inquiries[at]saffronlane[dot]com

All of the content on this website is original content produced by me, unless otherwise noted. All content is under copyright and may not be used without permission. If you’d like to use a photo or recipe, please just email with your request. I’m usually more than happy to share.

Brown Rice Pasta with Wilted Arugula, Pine Nuts + Lemon

May 19, 2010

Pasta with Arugula, Toasted Pine Nuts, Lemonfinal

This 15-minute vegetarian main is not only gluten-free but is packed with incredibly fresh, clean flavor. Try it with a bright, citrus-packed Sauvignon Blanc for an easy dinner any night of the week.

Ingredients

12 ounces organic brown rice pasta
1 1/2 tablespoons good quality extra virgin olive oil
2-3 medium garlic cloves, crushed
4-5 ounces fresh organic arugula
zest of 1-2 organic lemons
1/4 cup pine nuts, toasted
sea salt and freshly cracked black pepper
1/4 cup parmesan or pecorino, finely grated (optional)

Preparation

Cook pasta according to instructions. Drain but do not rinse. Set aside.

In pan used to cook pasta, place over medium heat and add 1/2 tablespoon olive oil. Add garlic and let cook briefly, being careful not to let it burn.

Add pasta, arugula, lemon zest, pine nuts and remaining olive oil to pan. Season with sea salt, a good amount of freshly cracked black pepper and freshly grated cheese. Toss gently until arugula begins to wilt. Serve immediately.

{serves 4}