Recipes

Roasted Eggplant Soup

Wednesday, November 18, 2015

  Read More...


Panzanella Salad

Wednesday, October 14, 2015


 Read More...


Okra, Corn and Tomato Stew

Wednesday, October 14, 2015


Source: How to Cook Everything by Mark Bittman


Ingredients
2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish


Directions
Place a large, deep skillet or casserole dish over medium heat.  Add the oil and heat for 1 minute; add the onion and pepper.  Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.

Add the tomatoes, okra, and chili powder; turn the heat to low, and stir.  Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).

Uncover and stir in the corn.  If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently.  If the mixture if fairly dry, cover and cook over low heat for 5 minutes.  Garnish and serve.


 Read More...


Gazpacho (with a vegetarian option)

Wednesday, October 14, 2015


 Read More...


Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley   Read More...


Imam Bayeldi

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers

Ingredients
1 large eggplant, large dice
3‐4 tomatoes, large dice
1 large onion, red or yellow, small dice
1 tsp cumin seeds (whole)
1/2 tsp (or more) garam masala
3 Tbsp chopped cilantro leaves
3 Tbsp chopped mint leaves
2 cloves garlic, finely minced
4‐6 oz olive oil
3 Tbsp raisins
Salt and pepper

Directions
Saute onions in a little olive oil; add garlic, garam masala, and cumin seeds just as the onions finish cooking. When the spices and garlic are fragrant, take the pan off the heat and place onions, garlic, and spices in a bowl and set aside. Return pan to heat and add olive oil; allow oil to heat a bit before adding eggplant (if your pan is too small, you may need to sauté the eggplant in batches and add finished batches to the bowl of onions). Allow eggplant to brown slightly, stirring it regularly to keep it from sticking. When all the eggplant is done and added to the onions, add a little oil to the pan and add the tomatoes, sautéing them until they release their liquid. Let this liquid evaporate a little—not totally!—and then add the tomatoes to the onion mixture. Add the raisins at this point, while the mixture is hot, so the raisins can plump up. When the mixture has cooled slightly, stir in mint and cilantro and season with salt and pepper. Allow to cool before serving. Can be made a day or two ahead; serve as a salad course or as an accompaniment to main course dish or as canapé. Read More...


Corn, Shitake Mushroom and Tomato Salsa

Friday, July 17, 2015



Courtesy:  Sidekicks Salsa


Ingredients
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


Directions
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...



Go Back


Tags

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