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

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