Gabrielle Myers Writer, Chef, and Teacher
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  • Too Many Seeds, A New Poetry Collection
  • Hive-Mind, a memoir
  • Farm to Fork Column Articles in Inside Sacramento
  • Photographs for Sale
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  • Gluten and Dairy Free Recipe Blog
  • "A Sensory Journey," Learn About My Farm-to-Fork and Writing Journey
  • Video Poem "Lidded," from Too Many Seeds
  • "Live as the Tomatillo Reaches for Life on a Hot July Day," in Edible East Bay, Fall 2022
  • Two Poems in Edible East Bay, Spring 2022
  • A Review of Too Many Seeds!
  • Interview on Too Many Seeds on The Spark with Stephanie James
  • A Review of Too Many Seeds, Tweetspeak Poetry
  • "Food for Thought," a Q & A on Too Many Seeds
  • October Farm-to-Fork Column: Good Eats for All: There's Nothing Elitist About Farm-to-Fork Nutrition
  • "Dried Bits," in Borderlands, Texas Poetry Review
  • "Vessels" and "Lost Amantes Saltan" in pacificREVIEW, Spring 2020
  • Farm to Fork Column: December 2023: Lots of Potential
  • Farm to Fork, Inside Sacramento, November 2022: "Color It Delicious"
  • Video Poem: On Ayako's Pa Amb Tomaquet
  • Video Poem: Quality Control
  • A Review of Hive-Mind and a Recipe
  • Farm-to-Fork Column: "Well Oiled," March 2022
  • Farm-to-Fork Column, April 2022: "Mission Filled," on Judith Redmond of Fully Belly Farm
  • Farm-to-Fork Column: Inside Sacramento, Feb. 2022
  • Interview on Dr. Andy's Poetry and Technology Hour!
  • An Interview on Too Many Seeds, Author2Author
  • Farm-to-Fork Column, Inside Sacramento, "Sweet Nectar," September
  • Farm-to-Fork Column, June: Mighty Mights: How Organic Farmers Capitalize on Bugs' Life
  • An Interview on Too Many Seeds, BITEradiome
  • Video Poem: Sonnet #69
  • A Video Reading from Hive-Mind
  • Video: On Poetry and Cooking
  • An Interview on Shirleymaclaine.com
  • Selection from Hive-Mind
  • Selection from Hive-Mind
  • "Early Fall's Failed Elegy," in Catamaran, Summer 2018
  • After Grass Against Sea, by Edward Weston, in Catamaran Fall 2020
  • "For Girls Who Walk Alone to the Bus Stop," in Connecticut River Review, Fall 2018
  • "Lover" & "We're There and Here," in Koan, Paragon Press, Summer 2018
  • "Fall," in The Adirondack Review
  • "The First Rain of Fall," in Fourteen Hills, 2010
  • The Art of Tomato Breeding
  • An Interview with Wendy from WINA in Charlottesville
  • Paul Canales: Building Community
  • Interview on Intuitive Ink Radio Show
  • Eat with Health in Mind
  • On Radio MD
  • An Interview with Allison Dunne from 51%
  • An Interview
  • “AN OCTOROON”: A DARING COMEDY ON SLAVERY, AT BERKELEY REP
  • An Interview with Robert Sharpe of BITEradio.me
  • Amazon Author Page
  • How to Use Your Daily Commute to Flourish
  • Raspberry, Almond, and Quinoa Bars
  • "Sonnet #69" in MadHat Lit
  • "I Am a Figure of Speech," Wallace Stevens Journal, Spring 2015
  • Spinach Salad with Spiced Chicken, Currents, Pistachios, Lemon Vinaigrette
  • Lemon White Bean Puree
  • ‘Spread Like a Veil Upon a Rock’: Septimus and the Trench Poets of World War I in English
  • "Lament for My Sister at Harvest" in Damselfly Press
  • "Woman," "Pleasant Valley," and "Laura" in the Solitary Plover
  • Parsley and Olive Sauce
  • "Prom Night" in Work Literary Magazine
  • The New Prostate Cancer Nutrition Book
  • "To Bukowski" in The Evergreen Review
  • YouTube Video of "The First Rain of Fall" (published in Fourteen Hills, Fall 2009)
  • YouTube Video of "Sonnet #69"
  • YouTube Video of "Bird"
  • YouTube Video of "Last Night in the Castro"
  • Linktree Page
  • Contact
(The following recipe originally appeared in the Prostate Forum Blog in September 2013: www.prostateforum.com) 

Parsley and Olive Sauce

https://youtu.be/2s8AlBfpElU (Check out this YouTube video on how to make this sauce.)

Derived from a traditional olive tapenade recipe, this versatile sauce scales back on the steps and number of ingredients, so you can easily complete the recipe in about five minutes. You can use this sauce in various ways: sprinkle a few teaspoons on top of roasted tomatoes, eggplant, and zucchini; spoon a few tablespoons over a marinara-based pasta dish; lather on a rice cake or crostini; place on filet of pan-roasted halibut or salmon; or serve under a roasted chicken thigh. I’ve even tried this sauce as a dip for my gluten-free seed and rice crackers and left my kitchen counter satisfied. If you are salt-sensitive, be sure to buy Kalamatas submerged in oil, not floating in brine or packed in salt. 

1 medium bunch parsley, rinsed and dried
1 cup Kalamata olives, pitted and rinsed
1-2 garlic cloves
¾ cup extra virgin olive oil
1/8 tsp. red pepper flakes

* Possible variation: If you prefer a variety of herbs in the sauce, add a tablespoon or two of fresh oregano or basil leaves. You will want to add more oil to balance the mixture and prevent the herbs from oxidizing.  

1. Place all the ingredients in a food processor. 

2. Blend until all the ingredients are broken down, and the resulting mixture is relatively smooth 

3. Store this sauce in an airtight container in the refrigerator until an hour or two before you’re ready to use it. 

4. As the sauce nears room temperature, it is ready to be served.  




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