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

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