Recipes

Roasted Eggplant Salad Thai Style

Roasting eggplant in the oven brings out its delicate flavor while giving it a more interesting texture than simply sauteing it. Cut 1 eggplant lengthwise in 1/2″ thick slices.  On a plate, mix together 1 T. soy sauce and 1 … Continue reading

Potato-Tomato Gratin

An amazingly delicious recipe from the first Greens cookbook that makes a great simple dinner when combined with a nice salad.  This recipe is almost as good if you omit the cheese. Roughly chop 1/2 C. of fresh rosemary or … Continue reading

Basque-Style Piperade

This is a traditional Basque cooked sauce that is commonly used to poach eggs in.  You can also serve it over pasta or  just dunk bread in it and eat with some nice soft cheese. Thinly slice 1 large or … Continue reading

Shishito-Tomato-Cucumber Salad

Mince 2 cloves of garlic and fresh ginger to make 2 T.  Marinate in 2 T. rice wine vinegar for 15 minutes. Cut 2 medium sized tomatoes into quarters, then cut the quarters into thick slices.  Toss in a bowl … Continue reading

Savory Sweet Corn Tart

You can also use puff pastry or your own tart dough recipe of course. For the tart dough: Place 1 stick of unsalted butter, 1 T. sugar, 1 T. vegetable oil, and a pinch of Kosher salt in an ovenproof … Continue reading

Garbanzo-summer Vegetable Dry Curry

A summer garbanzo recipe that isn’t hummus!  I find that an old-school crockpot is the best way to cook garbanzos perfectly.  You will probably have enough beans left to make a small batch of hummus too. Soak 1 C. dry … Continue reading

Borsczpacho

Cold soups from different parts of the globe come together in this wacky summer recipe, which involves very little cooking.  Serve cold or at room temperature. Cut 2-3 beets in quarters and boil or steam until tender.  Drain, rinse to … Continue reading

Tomato-Corn Thai Curry

Recipe:  Tomato-Corn Thai Curry Traditional red Thai curries get their color from chile paste.  This recipe uses tomatoes. Peel and thinly slice 1 onion.  Saute in 2 T. melted butter until soft. Dice tomatoes to make 2 C.  Add to … Continue reading

Roasted Green Bean Salad

Most bean salads have you parboil the beans first, for this one they are oven-roasted.  The biggest challenge with this recipe is not eating all the beans straight from the oven.  They are delicious that way, but taste even better … Continue reading

Sweet Corn Stir-fry with Soba noodles

Sweet Corn lends itself nicely to Asian flavors in this Succotash-goes-to-Shanghai recipe.  Soba nooodles are not gluten free, but have less gluten and carbs than wheat pasta.  You can also leave them out. Peel and dice 1 red onion.  Shuck … Continue reading

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Earthquakes and Dams don’t mix

If you got woken up on Saturday night by the 6.0 Earthquake in Napa, you  might have thought something along the lines of “Drop, cover and hold.” If you live in Winters, California though, your first thought was likely “The … Continue reading

Ecology Ain’t Pretty, Part Two

In last week’s newsletter I talked about beneficial insects and how they control certain pests on farms — an illustration of how evolution works to fill ecological niches.  Ladybugs, for example, thrive on aphids. If you’ll forgive the comparison, humans … Continue reading