Sacramento Street

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On the Menu: Guacamole Hummus

Guacamole Hummus | By Grant K Gibson | Sacramento StreetA few weeks ago I had a knock at my front door. It was Grant with another delicious recipe he tested. He couldn’t decide if he should make guacamole or hummus – so he decided to mix them together. Genius! I couldn’t stop eating it. The mix of avocado, cilantro and chickpeas was mouthwatering. You can’t just have one or ten . . . I ate the entire bowl. I highly recommend making this for when guests come over!


Guacamole Hummus


1 can chickpeas, rinsed and drained
2 handfuls of fresh cilantro
1 garlic clove
1 ripe avocado
2 tablespoons water
3 tablespoons- extra- virgin olive oil
1 tablespoon or lemon or lime juice


1. In a food processor, add in chickpeas, cilantro, garlic, and avocado.  Pulse until finely chopped.


2. With the machine running, slowly add in the olive oil, lemon or lime juice and water, until the mixture is smooth.


3. Season with salt and pepper and serve with tortilla chips or carrots sticks or whatever you like.


Recipe by Grant Gibson | Photography by Caitlin Flemming
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On the Menu: Summer Favorites

Summer Recipes | Sacramento StreetThis summer we’ve shared a bounty of summer recipes that I hope have graced some of your tables. I wanted to take a look back at what we’ve made because with September right around the corner, we will be delivering a fresh new take on our recipes. New veggies and produce will be coming to the farmers market or greeting you in your CSA box.

Lentil Salad with Roasted Vegetables

Risotto with Chard and Wild Mushrooms

Peach Gazpacho

Herby Lentil Salad

Gluten Free Carrot Cake

Oyster Sliders with Spicy Slaw

Basil Parsley Pesto

Mint Watermelon Salad

Fig Cheesecake

Carbonara with Poached Egg

With that being said, I’d love to hear what type of recipes you would like to see more – sides, desserts, healthy lunch options? There are so many possibilities that we can cook up for you. Leave a comment or email me at

Recipes by Susan Whang and Grant Gibson / Photography by Claire Giffen

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On the Menu: Fig Cheesecake

Fig Cheesecake | Recipe by Grant Gibson for Sacramento StreetToday marks our last recipe to complete our second Supper Club – dessert. If you are going to splurge or indulge on something, in my opinion, cheesecake is the perfect choice. Plus, I love the addition of fresh figs from the farmers market to make it extra special. Depending on the season you can add raspberries, blackberries, or figs.

I hope you enjoy this dessert as much as we did – it’s divine!

Fig Cheesecake



2 cups of ground graham crackers

½ teaspoon cinnamon

1 stick of melted unsalted butter


1 pound cream cheese (2x 8 ounce blocks, softened)

3 eggs

1 cup sugar

1 pint sour cream

Zest of one lemon

1 teaspoon vanilla


1. Preheat oven to 325.

2. To make the crust- in a mixing bowl combine all of the ingredients with a fork until it is evenly mixed. Lightly coat the bottom of an 8 inch spring form pan with non- stick cooking spray.

3. Pour the crumb mixture into the pan and use the bottom of a glass to press the crumbs down into the pan.  Set in the refrigerator for 5 minutes.

4. To make the filling- In the bowl of mixer, beat the cream cheese on low for 1 minute until smooth.  Add the eggs one at a time and slowly add in the sugar.  Beat for 2 minutes.  Add the lemon zest, sour cream and vanilla.  Pour this mixture into the crust lined pan and smooth the top.

5. Set the cheesecake pan on a large piece of aluminum foil and fold the sides around. Place the cake in large roasting pan.  Pour boiling water into the roasting pan until the water is around halfway up the sides of the pan.  The foil will keep the water from seeping into the cheesecake.   Bake for 45 minutes.  Let cool for 30 minutes and then refrigerate for at least 4 hours.  Unmold and transfer to a cake plate.  Spread the fresh figs on top.

Recipe by Grant Gibson | Photography by Caitlin Flemming

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On the Menu: Risotto with Chard and Wild Mushrooms

It’s Grant again sharing one of my favorite recipes to serve at dinner parties. I used to be afraid of making risotto, thinking that it was really complicated.  It is actually really simple to make. Rice, broth and touch of butter come together to create a hearty dish that’s satisfying and delicious. Once you have the basic recipe down, you will start dreaming up new combinations to try. I love checking out what is fresh at the farmers markets and coming up with my combos that way.

For this we chose chard and fresh wild mushrooms. I cooked these down first and then put them on side and incorporated them into the risotto when it was all cooked.

Risotto with Chard and Wild Mushrooms


6 cups of broth (you can use chicken or veggie- I prefer to the low-sodium versions)

½ stick of unsalted butter

1 large shallot, diced small

Salt and pepper

1 cup of Arborio rice

½ cup of dry white wine

2 tablespoons grated Parmesan


1. In a medium saucepan, bring broth to a simmer: reduce heat and keep warm. In a heavy- bottomed skillet or pot (like a Le Creuset), heat ½ of the butter over medium heat. Add in the shallot, season with some salt and pepper. Cook for around 3-4 minutes (until the shallot is soft). Add in the rice and keep stirring, coating each grain for about a minute.

2.  Add in wine to de-glaze the bottom of the pot for around 2 minutes. The starch from the rice starts to stick to the bottom a bit- this is where the wine magically lifts it up and stops it from sticking. Ladle in about 1 cup of broth, stirring continually until the broth is absorbed (around 4 minutes). Repeat this step until all of the liquid is slowly added in- around 20 minutes.

3. Remove from heat and stir in the rest of the butter and Parmesan. This is when you can add in the veggies. Season with salt and pepper. Add more cheese on top!

Recipe by Grant Gibson | Photography by Caitlin Flemming

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On the Menu: Peach Gazpacho

Grant here, and I’m excited to share another Supper Club recipe! I had this at one of my favorite San Francisco restaurant – Piccino a few weeks ago and knew that I had to recreate it for Supper Club.  I love gazpacho because it is so refreshing and healthy.  Adding in peaches- fresh from the farmers market seemed like a perfect summer soup to start the meal.

Peach Gazpacho (Serves 10)


4 slices of white bread (I used gluten free Udi bread)

½ cup of water

1 red bell pepper, seeded

2 lbs of tomatoes

2 ripe peaches

2 cloves of garlic

3 Tablespoons of red wine vinegar

¼ cup of olive oil

Green Tabasco – 5 dashes- add more if you like it spicy

Salt and pepper

Garnish: diced cucumber and cilantro


1. In the bowl of a food processor, soak the bread in the water until soft.

2. Add in the pepper, tomatoes, peaches, garlic and vinegar.  Blend until smooth.

3. With the motor running, add in the olive oil and seasonings.

4. Add more Tabasco if you want more of a kick.

5. Garnish with diced cucumber and cilantro. And enjoy!

Recipe by Grant Gibson | Photography by Caitlin Flemming

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