Sweet Potato and Corn Tostadas

Wednesday, October 14, 2015

Courtesy of:  Beth Knorr

Pineapple Poblano Salsa

Friday, July 17, 2015

Courtesy: Sidekicks Salsa


1 Pineapple – peeled, cored and sliced in planks to grill
½ Cup Chopped White Onion
¼ Cup Chopped Cilantro
2 Poblano Chili’s Diced
Juice of 2-3 Limes to taste
Juice of ½ an Orange
Salt & Pepper to Taste

Corn, Shitake Mushroom and Tomato Salsa

Friday, July 17, 2015

Courtesy:  Sidekicks Salsa

1 lb Shitake Mushrooms, cleaned and diced slightly larger than corn kernels
2 ears of corn (1 cup)
2 zebra tomatoes, diced
1 cup white onion, chopped
1 stalk scallions, chopped
2 tbsp jalapeno pepper, chopped
1 tbsp honey
Juice of 1 lime
Juice of 2 oranges and 1 grapefruit

In a sauce pot reduce orange and grapefruit juices (approximately 10 minutes). Heat sauté pan on high, add 1 Tbsp olive oil, cook mushrooms down approx. 3 minutes, add corn and cook additional 5 minutes. In a bowl combine all ingredients and reduction, salt and pepper to taste. Read More...

Salsa Verde

Friday, July 17, 2015

Courtesy:  Sidekicks Salsa

1 lb tomatillos, chopped
1 cup white onion, chopped
1 pt lime juice
¼ cup green onions
¼ cup chopped cilantro
2 Tbsp chopped poblano chili

In a sauce pot reduce 1 cup Tomatillos and all of the lime juice (approx. 20 minutes). In a bowl combine remaining ingredients and stir in lime juice reduction, salt and pepper to taste. Read More...

Go Back


slaw crepes coriander strawberry tomato curry eggs syrup chili peppers bok choy fritters shiitake jack cheese kluski sweet potato green pepper cilantro egg bacon chiles baguette tenderloin cockaigne kirsch heavy whipping cream carrots cream cheese caesar dijon celery root mint bulgar wheat pasta sesame bread pudding Cider cantaloupe strata chipotle zucchini onion gratin gorgonzola chilies pork olives chocolate celery hearts Spinach buckwheat peas daisy Red Onion panzanella parmigiano white beans Jerusalem artichoke habanero Apple bell pepper tomato juice creme Dressing cream fennel bulb spelt conserve beets vegetarian goat Cheese chimmichurri tomatoe brown sugar frittata nectarine honey sauce spiced winter squash strawberries walnut oil Swiss Chard kalamata poblano Corn wheat flour rhubarb flank vinaigrette onions yellow onion bloody mary gin kohlrabi paste melon sherry carrot fronds artichoke shrunken heads mushroom fritter coeur a la creme flank steak fennel seeds reggiano collins pudding radishes feta hickory pesto polenta capers green beans tart stuffing chives sweet plum tomatoes sour cream jack pine nuts Rice wine vinegar Butternut hazelnuts meatballs shallots cake Salad tomato corn pie buttermilk knots pecans leeks scallions Leek basil blue cheese vanilla wafers latkes gruyere pepper celebration absinthe anchovy pears cucumber gouda walnuts Squash prosciutto turnips Tomatillos tuscan potatoes garlic okra sausage couscous pineapple swiss beet mustard greens sandwich sandwiches fondue jam snow peas roasted asparagus fennel verde autumn biscuits watercress turnip egg noodles bosc lemon grass pickled wrap plum cornmeal beer wasabi dilly pie Chevre pumpkin maple bruschetta Recipes fraiche steak Farmers' Market Cranberry Beans blueberry peach coconut milk muffins shelling Shitake Mushrooms remoulade beet greens crisp carrot top pork chop currants baby bok choy tortillas spring rouille parmesan almond milk barley casserole berry carrot tops Vegan Poblano Chili beef vegetable Greens bean bayeldi celeriac scapes lettuce Kale Spread butter Potato Bread maple syrup chicken thai mushrooms plums Eggplant chimichurri Salsa cranberry bulgar Soup chorizo radish coeur Side imam yogurt bbq chicken dinner salad cauliflower oats sunchokes cointreau compote pancake Tomatoes almonds anise shitake sour pecan gazpacho Beans cheese tostadas ramps peppers chili Drinks dill arugula apples