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

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