The dressing in this recipe is delicious thanks to the juice from the tomatoes. Peel and trim 1 red onion. Cut in half, then slicely slice into half rounds to make 1/2 C. loosely packed. Place in a small bowl and cover with red wine vinegar (about 2 T.) Dice tomatoes to make 2 C. Place in a large bowl and sprinkle with salt, then toss to combine. Boil 4 medium or 6 small [MORE ...]
You can make this fast and tasty dish with pre-cooked, leftover Corn or with fresh. Use it as filling for tacos or quesadillas, add eggs to make a breakfast scramble, or simply serve it as a side-dish. Cut the kernels off 2 ears of Corn. Slice 1 red or yellow onion to make 1/2 C. Cut 2-3 Zucchini in half lengthwise, then cut into thin half rounds. Peel and mince 1 large clove of [MORE ...]
This simple dessert puts the fruit front and center. Apricots are perfect here: not too juicy and not too sweet. This recipe is based on Alice Waters' from the Chez Panisse Cafe Cookbook. Make the dough for the tart the morning of the day you plan to make the tart, or the day before. Combine 2 C. all purpose flour with 1 teaspoon sugar. Cut 1 stick of cold salted butter into small pieces [MORE ...]
Heat the oven or grill to 425 degrees. Trim the ends of 1/2 lb. of Green Beans. De-stem 1 C. of cherry tomatoes, then slice in halves or quarters. Toss in a bowl with 1/4 t. salt. In a large bowl, mix together 2 T. soy sauce, 1 t. sesame oil, and 1 t. hot chili oil (or 2 t. sesame oil with 1 t. chili crisp). Add 1/2 t. black pepper and whisk [MORE ...]
This is from the New York Times, all I added was the Spring Onions, which give it an extra flavor boost. Make sure to us puff pastry that is made only with butter. Heat the oven to 425. Trim 1 or 2 Spring Onions. Cut the leaves off the shanks and reserve them. Slice the shanks in half lengthwise and then thinly slice in half rounds. You want about a Cup. Chop the leaves [MORE ...]
A perfect pairing of Asparagus and Spring Onions with a tangy sauce. Wash 1 bunch of Spring Onions, remove the root end and any skins that have formed. Cut the plants in half where the leaves meet the stems. Slice the stems in half lengthwise, then chop roughly. Chop the greens in small rounds but keep them separate. Grab each Asparagus spear from 1 bunch with two hands and snap the tough bottoms off [MORE ...]
The leeks are the star of this recipe: Cut in thin julienne strips and cooked for a long time on high heat, they become crispy and intensely flavorful. You can substitute carrots for the potatoes, or use both. Heat the oven to 425. Carefully wash 1 large or 2 medium Leeks: Cut off the greens and discard, then cut the shanks in half lengthwise and then rinse well to remove all the grit between [MORE ...]
This is a tasty and quick way to prepare Chard that uses both the leaves and stems. Separate the leaves and stems of 1 bunch of Chard. Rinse both well. Cut the bottom inch off the stems and discard. Slice the rest of the stems finely. If they are particularly wide, you may want to cut them in half lengthwise first. Peel and mince 1 large or 2 medium cloves of garlic. Chop 6-8 [MORE ...]
This recipe is a riff on the Broccoli recipe I sent along a couple of weeks ago. I had planned on making the broccoli but I also wanted mashed potatoes. I realized that the two dishes were going to share the element of garlic butter, so I decided to combine them together. I had to cook the broccoli a little longer than I normally would to make sure that I could mash it. You [MORE ...]
This recipe is very simple and delicious. You can substitute olive oil for butter if you must. Cut the florets off 1 lb of broccoli. Cut them into bite-sized pieces but don't chop them. Peel the stems and cut into bite-sized pieces. In a cast iron skillet or saute pan, melt 2 T. salted butter. Peel 2 cloves of garlic and then press through a garlic press. Thinly slice 6 Crimini mushrooms and add [MORE ...]
Easy and delicious. Heat the oven to 350 degrees. Scrub 1 lb. of Beets under running water with a brush. Slice the beets into half-inch thick rounds -- if they are too thin, they'll burn. Cut the rounds into "fries" about the same width. In a small bowl, toss the fries with 2 T. olive oil and 1/2 T. salt. Arrange the fries in a single layer on a baking sheet. Bake at 350 [MORE ...]
This simple recipe uses less sugar than tradition Lemon Curd Squares, thanks to the high sugar content of the Meyer Lemons. If you have extra lemons, try making caramelized lemon slices and place one atop each square. Heat the oven to 400 degrees. Use a stick of butter or some neutral coconut oil to lightly grease a small cookie sheet. Thinly slice 1 or 2 Meyer Lemons, removing any seeds. Arrange them in a [MORE ...]
Although this recipe uses Indian curry-type spices, it cooks more like a stir-fry. Boil a small pot of water. Wash 1 lb. potatoes and add to the water when it is boiling then reduce to a simmer. Cook until the potatoes are just barely tender, not mushy. Drain and rinse the potatoes, then allow to cool. When cool, cut them into small cubes. Meanwhile, cut one Cabbage in half and then shred one of [MORE ...]
Butternut Squash makes a rich and creamy soup, but sometimes it's too sweet. In this lemon juice and spinach help offset the sweetness, and there are no sweet spices. Heat the oven to 400. Cut one butternut squash in half lengthwise. Cover a baking sheet with parchment paper (helps with clean up), place the squash face down on it and bake until it is bubbly, brown around the edges, and completely soft. Remove from [MORE ...]
This is a sweet and sour Borscht. Scrub 1 lb. of Red Beets, then place in a pot full of water and bring to a boil. Simmer until the beets are completely tender, then drain and cool in a bowl of cold water. While the beets are cooking, clean and then dice 1 Leek to make 1.5 C. Wash 3 Carrots and slice into half rounds or quarters. Heat 3 T. butter or oil [MORE ...]
Peel and trim 3-4 onions, then dice. You want 2 Cups. Heat 3 T. olive oil (or butter) in a large, heavy-bottomed pot. Add the onions and saute over medium heat, stirring, until they soften completely and start to brown. Add a dash of red chili flakes if you like. Minced 3 cloves of garlic and dice potatoes to make 2 C. Add the potatoes and garlic to the pot. Stir for a minute [MORE ...]
Make the broth: Shuck 4 ears of Sweet Corn and then cut the kernels off the cob. Place the cobs in a stock pot with 6 C. of water and bring to a boil. Trim the leaves off of your celery bunch, rinse them well, then add to the stock pot. Simmer the stock for an hour or longer if possible. Drain through a sieve or colander to remove everything but the liquid. Make the [MORE ...]
This recipe uses a mixture of wheat and corn flour with panko breadcrumbs to give it extra crunch. Cut 3-4 Green Tomatoes in 1/4 inch thick rounds, discarding the top and bottom slices. Toss the slices with salt and pepper. In a small bowl, combine 1/2 C. white flour, 1/2 C. panko breadcrumbs, and 1/2 C. yellow cornmeal with 1/4 t. smoked paprika, 1/2 t. salt and and 1/2 t. black pepper. Empty onto [MORE ...]
The dressing for this tangy salad is mostly the juice from the tomatoes. You can serve it as is, or toss some hardy greens in just before serving. Thinly slice red onion to make 1/4 C. (optional). Combine the onions with 1 T. red wine vinegar in a small bowl and let sit for 10 minutes. Dice ripe Tomatoes to make 1 1/2 C. Place in a large bowl and toss with 1/2 t. [MORE ...]
A TFF Fall Staple Heat the oven to 425. Rinse 2 Delicata Squash, scrubbing if necessary. Cut the squash in half lengthwise, then scoop out the pulp and seeds. (Delicata squash seeds are edible when toasted, but you need to remove the pulp from them first) Slice the squash into half-rounds about a quarter-inch thick. If they are too thick, they won't cook properly but if they are too thin they will burn. Drizzle [MORE ...]
These three vegetables can be combined in using different cooking techniques for each that yields entirely distinct results. This recipe renders the onions and peppers into a deliciously savory melange while the beans stay partially crisp. Trim and rinse 1/2 lb. of Green Beans, then cut in half. Bring a medium-sized pot of water to a boil. Add 1/2 t. salt. Peel 2 medium or 3 small onions, then slice thinly in half rounds. [MORE ...]
In a small bowl, mix together 1 t. sesame oil, 1 T. soy sauce, 1 T. minced ginger, 1 T. rice vinegar, and 1/2 t. white pepper. In a separate small box, mix together 2 T. corn starch with 3 T. water. Combine the two liquids together. Trim 1/2 lb. of green beans and cut in 2-3 pieces. Core 2-3 gypsy peppers and remove the seeds and pith. Thinly slice so they are the [MORE ...]
This recipe combines lasagna noodles with enchilada sauce, corn, zucchini, beans and tomatoes plus lots of melted cheese. If you are gluten-free or prefer, you can use corn tortillas instead. They do not need to be cooked before using. Boil water for pasta. When it comes to a boil, add 1 t. of salt to the water and add one package of lasagne noodles. Cook according to the directions -- make sure not to [MORE ...]
This is a New York Times recipe that turns grapes into a frozen treat. De-stem Seedless Grapes to make a pound. Rinse the grapes well and let them dry completely. Place in a large ziplock bag. Combine 2 T. lemon juice, 2 t. sugar, 1 t. kosher salt, and 1/4 t. red chili flakes or black pepper (optional) and whisk to dissolve the sugar and salt well. Pour the mixture into the bag, then [MORE ...]
This recipe balances the sweetness of the tomatoes with olives and capers. Serve on pasta or pizza. Heat 3 T. olive oil in a cast iron skillet or heavy-bottom pot. Add 1 diced yellow onion, about 1 C. Saute until it is translucent. Add 1 pound diced San Marzano tomatoes and sprinkle with 1 t. salt. Raise the heat to high. The tomatoes should begin to bubble. Once the tomatoes have released their liquid, [MORE ...]
This salad, along with some crusty bread, can easily be a filling and nutritious meal. The Bulgarian Feta really makes this recipe special as it is creamier and milder than most Fetas. Peel one red onion and then cut it in half. Thinly slice the onion to make 1/2 C. Place the onion in a small bowl and cover with 3 T. red wine vinegar and let sit for 10 minutes. Core 1-3 ripe [MORE ...]
Potato salad is a must-have for summer barbeques, but most commonly it is bland and milquetoast. I set out to make a version that is both more healthful and tasty and over the years have come up with the recipe below. It is vegetarian but not vegan, although I'm sure vegans can tweak the recipe slightly. Next week when we have green beans again I will post my recipe for Vegetarian Nicoise Salad. Bring [MORE ...]
This easy-t0-prepare granola has the perfect balance of sweetness and salt for snacking or eating with milk/yogurt and fresh fruit. Preheat the oven to 300. In a small saucepan, whisk together 6 T. honey and 6 T. coconut oil over heat. Don't let it boil. In a large bowl, combine 6 C. rolled oats, 1 1/2 C. coconut flakes/chips (not shredded), 1 C. chopped nuts (almonds, walnuts, pistachio meats and/or pecans), and 1/2 C. [MORE ...]
In addition to putting this on salads, you can drizzle it on tacos or falafel. Wash 1 bunch of Cilantro and cut off the roots where they meet the stems (Cilantro roots can also be used as a seasoning). Chop the cilantro roughly and place in a food processor with 1 minced clove of garlic, the juice of 2 limes or 1 lemon, and 1/2 t. salt. Add 1/2 C. plain yogurt (full fat [MORE ...]
Spinach and Chard are similar enough in flavor and texture to combine in this recipe. You can substitute Tofu for Paneer. Boil a large pot of water. Rinse and drain 1/2 lb. Spinach twice. Wash 1 bunch of Chard, then separate the leaves and stems. Set the stems aside, then chop the leaves roughly. Drop the greens into the pot and turn the water off. Drain the water or remove the greens into a [MORE ...]
Try this Thai-style recipe for a different twist on the usual sauteed Chard. I included a small amount of Chard stems in the recipe, but you can add more if you really enjoy them. Strip or cut the stems out of 1 bunch of Chard. Rinse the leaves (no need to dry them) then chop roughly. Wash 2-3 Chard stems and then finely slice them to make 1 C. Clean 1 Leek, then chop [MORE ...]
Trim the tough bottom and green stems off 1 Fennel Bulb. Cut the bulb in half and use a mandolin to slice it into very thin shavings. Cut them in half if they are more than two inches long. Grate 4 carrots or use a mandolin to julienne them. Remove the zest of 1 Meyer Lemon. Toss the vegetables with the zest. Juice the lemon. Measure the juice, then combine with an equal amount [MORE ...]
This vegan recipe fills lettuce leaves with sauteed, marinated tofu and lots of fresh veggies. Serve it Vietnamese-style, with the different ingredients on small plates and let everyone wrap their own. Crumble 12 oz. of Very Firm Tofu into curds with your fingers. Marinate the tofu with 2 T. soy sauce, 1 t. hot chili oil, and 2 t. sesame oil. Separate 1 head of Butter lettuce into individual leaves, but don't tear them. [MORE ...]
In a small bowl, mix together 4 T. creamy peanut butter, the juice of 1 lime, 1/2 t. minced fresh ginger, 1 minced or pressed clove of garlic (peeled), 1 T. fresh squeezed orange juice, and 2 T. soy sauce. Add srichacha or other chili sauce if you like it hot. Drizzle in water and whisk slowly with a fork until the dressing is just barely liquid enough to pour. Taste and adjust the [MORE ...]
Heat the oven to 425. Wash 6 carrots, then cut in half lengthwise. If they more than an inch around, cut in quarters lengthwise. Juice 1 half of a Tahoe Gold Mandarin and place the juice in a bowl. Add the zest from the orange, plus 3 T. soy sauce, 1 T. freshed minced ginger or 1 t. ginger powder, 1 t. sesame oil, and black pepper to your taste. Arrange the carrots in a [MORE ...]
This recipe uses the entire head of Broccoli: stems and florets both. Trim 1 leek and to rinse it well, slicing in half lengthwise and running under water to remove all the grit. Slice into half-rounds, then cut into dice. Saute the leek in 1 T. butter and 2 T. olive oil over low heat until it is quite soft and beginning to brown. Add 1/2 t. salt and black pepper plus 1 t. [MORE ...]
I like the flavors of Indian Saag Curry, but I prefer spinach less "well-done". In this recipe the spinach is only cooked for a few minutes. Soak 1/2 lb. of Spinach in a cold water bath. Lift the spinach out, drain the water and repeat until the water is clear. Spin dry the spinach. If any of the leaves are too big, tear them in half. Wash 1 bunch of cilantro, then roughly chop [MORE ...]
A bright green version of the classic. You can make this just with the broccoli stems, or use the florets as well and use fewer potatoes. Cut the leaves off 1 Large or 2 medium Leeks just above where they meet the stem. Discard the leaves. Cut the leek down from the top down to the base, but leave the base intact. Run the leek under a stream of cold water, rinsing out any [MORE ...]
This is a rich Thai curry made with both coconut milk and peanut butter. The butternut is peeled and cubed, which is more work than roasting it first, but allows the squash to absorb the flavors and release them back with every bite. You can add your favorite protein to this recipe as well. If you have Panang curry paste in your kitchen already, you can use that and omit the peanut butter. Thinly [MORE ...]
Optional: Add 1 C. of diced tomatoes to the soup to make it "Manhattan" Corn-Broccoli chowder. Peel 1 medium or 2 small onions and then dice them. Cut the florets off 1 lb. of Broccoli. Finely chop them. Peel the stems of the broccoli and then cut into small chunks. Heat 3 T. butter or olive oil and saute the onions and broccoli stems until the onions are golden brown. (Add optional tomatoes and saute [MORE ...]
This is not a "saucy" pasta sauce. Just a few tablespoons are enough to flavor a bowl of pasta. Heat the oven to 400. Trim 1 lb. of San Marzano Roma tomatoes and dice. Toss in a cast iron skillet with 1 T. olive oil and 1/2 t. kosher salt. Finely mince 2-3 cloves of garlic. Turn the oven down to 350, and then roast the tomatoes until they are completely soft and beginning [MORE ...]
Penang Curry is a Thai red curry made with peanuts. You can use regular Thai Red Curry paste as per the instructions below, or buy Pengang curry paste. When cooked properly, eggplant will be soft and luscious in a curry, and absorb all the flavors. To avoid undercooked eggplant, this recipe pre-bakes it before adding to the curry. Pre-heat the oven to 350 (or heat your grill to medium). Cut 1 large or 2 [MORE ...]
This simply preparation can be the base of a main-course stir-fry or scrambled eggs dish, or you can serve it as a tasty and healthy side. If you want a "saucier" dish, add a couple of diced tomatoes along with the Kale -- omitting the lemon juice. Rinse 1 bunch of Dino Kale and shake the water off. Strip the leaves off the stems with a paring knife or your hands. Discard the stems [MORE ...]
Eggplant is baked until completely soft, then pureed with tahini, garlic, lemon juice and olive oil until smooth. Babaganoush is traditionally used as a dip or a sandwich spread. This is a vegan recipe. Prick one large or two smaller eggplants with a knife in a few spots. Place on a baking sheet and bake at 350 degrees until it is completely soft and the skin is at least partially browned -- 25 to [MORE ...]
Eggs poached in a chunky vegetable sauce that makes a tasty and fast breakfast, lunch or dinner Peel and slice 1 Medium Onion. Peel and mince 2 cloves of garlic. Core 2-4 Gypsy peppers and slice into 2" slices to make 1 C. Trim and cut 1-2 Zucchini into slices about the same size as the peppers. Dice 3 Tomatoes, preferably Romas. Heat 2 T. olive oil in a large cast iron skillet. Saute the [MORE ...]
This is a delicious sauce that is easy to prepare with just a few ingredients. The two types of Tomatoes make a nice combination of thickness and juiciness. Heat your oven to 400 degrees or turn on your gas grill and set to 400. Dice 1 lb. San Marzano Roma Tomatoes and 1 lb. of other tomatoes. Cut 1/2 lb. Gypsy peppers in half, then remove the seeds and stems. Dice roughly. Peel and [MORE ...]
Putting too much raw garlic in a salad is a culinary gamble. But if you cook it first, you can use increase the garlic flavor without making it too spicy or hard to digest. In this recipe, cauliflower is roasted with garlic and then tossed with tomatoes and their juices for an amazing result. Locally grown cauliflower from the Salinas area is abundant right now at farmers markets and retailers. Heat the oven or [MORE ...]
This simple and quick salad has just a few ingredients -- it barely even qualifies as a "recipe" -- but is addictively delicious and is a great way to use up any extra Painted Serpent Cukes you may have in your fridge. The exact flavor of the salad will change depending on the flavor of the tomato you use, so you can make different batches with different tomato varieties and compare. Cut 1 large [MORE ...]
This salad is delicious as it is, or use it as a base and add other ingredients as you like: cheese, protein, potatoes, greens, etc. I personally always add either a small amount of minced anchovies or Thai fish sauce but the recipe below is entirely Vegan. Boil salted water in a medium-sized pot. Trim 1/2 lb. of Green Beans but otherwise leave them whole. When the water comes to a boil, add them [MORE ...]
This is a super-easy to make desert that really allows the flavor and jammy texture of the Apricots. You can also substitute Strawberries for half the 'cots. Preheat the oven to 375. Pit and slice 1 lb. of unpeeled Apricots. Toss in a bowl with 1 T. sugar and 1 T. wheat or rice flour. Arrange in a 9" pie pan or brownie pan. Chop 1 C. almonds or walnuts (or a combination) in [MORE ...]