Roasted Beet Hummus

June 13, 2017 Condiments


Take the traditional hummus to the next level by adding roasted beets. The deep, rich flavor of beets gives this hummus a complex flavor that is perfect for dipping with vegetables, tortilla chips, and even spreading on toasted French bread. 1 (15 oz) can chickpeas, rinsed and drained 1 cup chopped beets, peeled and cut […]

Read the full article →

Multi-Bean Salad

May 25, 2017 Featured Recipe

MultiBeanSalad copy

This festive colorful salad is good with cornbread and any soup. Also try serving at room temperature over hot rice (you can melt some cheese into the rice) with steamed tortillas. Try making the salad with a combination of 1 cup each: pinto, kidney, black, and garbanzo beans. Dry beans need to soak at least […]

Read the full article →

Pork with Grilled Vegetable Pisto

September 27, 2016 Featured Recipe


Pisto is a Spanish mixture of vegetables very similar to French ratatouille or Italian caponata. It can be served both hot (topped with a fried egg) and cold, as a salad or side dish. 1/4 cup plus 3 Tbsp extra-virgin olive oil 2 Tbsp fresh lemon juice 2 garlic cloves, very finely chopped, plus 1/2 […]

Read the full article →

Spaghetti Squash w/ Mushrooms and Sage

January 27, 2016 Featured Recipe

SpaghettiSquash 500

Warm your belly with this flavorful mix of the season’s best. The spaghetti squash is complemented with mushrooms and sage to create a distinctively delicious side dish. 1 small spaghetti squash (about 2 lbs) 1 tbsp butter 2 tbsp olive oil 1/2 an onion, chopped 12-16 ounces sliced mushrooms – crimini or shittake 4-6 garlic […]

Read the full article →

Eggplant Torta with Smoked Tomato Sauce

January 3, 2016 Featured Recipe

Eggplant Torta

This isn’t a recipe to prepare when you’re in a rush, but it is well worth the time. The recipe reminds me of one I prepared at cooking school in Arles, France nearly 20 years ago. It is ‘hearty’ enough for a meatless meal, or as a side dish accompaniment for a backyard picnic, buffet, […]

Read the full article →

Roasted Radishes with Brown Butter

November 4, 2015 Featured Recipe

Radish 500

Radishes are great with a little butter and salt. They are easy to pickle. They add color and pep to your salads and sandwiches. Slice them thinly and bake into chips. Roast them whole and serve with your next meal. Saute them, or add them to your next stir fry. Whichever way you serve them, […]

Read the full article →


May 4, 2015 Food


A member of the chicory family, endive leaves have a crisp texture and a nutty flavor with a pleasantly mild bitterness. Belgian endive variety is a favorite for chefs and home cooks alike because of it’s versatility. Endive is a nutritious addition to an appetizer, entrees, soups or salads. Here are a few recipes that […]

Read the full article →

Roasted Radishes with Rosemary Brown Butter

April 17, 2015 Featured Recipe


  When I was young, I used to sit with my Dad and eat radishes raw, dipped in salt. In fact, raw  was the only way we really enjoyed them. Lately, radishes have been appearing in our CSA box, so I’ve taken to finding new recipes that use them. This recipe, created by Chadwick Boyd, […]

Read the full article →

Caramelized Endive with Brown Butter Sage Sauce

April 2, 2015 Featured Recipe


  Endive is delicious and nutritious. This quick and tasty recipe is a perfect example of how easy it is to transform everyday vegetables into something truly delightful. Caramelized Endive 2 Tbsp olive oil 4 heads California Endives, halved lengthwise salt and pepper to taste Brown Butter Sauce 2 Tbsp salted butter 8 to 10 […]

Read the full article →

Eggplant Rollatini

March 25, 2015 Appetizers

You can also serve these rollatini without the tomato dressing as an appetizer passed on a tray at parties – great finger food. 1 large eggplant, peel and cut lengthwise into 1/4-inch-thick slices sea salt for sprinkling extra-virgin olive oil for brushing, plus 3 tbsp olive oil 1 cup ricotta cheese 2 cloves garlic, minced […]

Related Posts Plugin for WordPress, Blogger...
Read the full article →