Peach and Pork Kabobs

1/2 cup bourbon 1/4 cup fresh lemon juice 2 garlic cloves, minced 1/4 cup olive oil, divided 2 teaspoons chopped fresh rosemary, divided 1 pound boneless pork loin, cut into 1 1/2-inch cubes 3/4 cup bottled barbecue sauce 8 (10-inch) metal skewers 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 large peaches, unpeeled and… Read More »

Cauliflower Melts

admin July 18, 2016

1/4 cup olive oil 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs 1/2 cup golden raisins 1/4 cup white wine (optional) 1/4 cup shelled pistachios 8 1/2-inch-thick slices sourdough bread 4 ounces Comte or… Read More »

Sautéed Beets and Greens

admin June 27, 2016

1/2 small red onion, thinly sliced 3 large cloves garlic, Tbs. extra-virgin olive oil thinly sliced 4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced into 1/4-inch-thick half-moons 10 cups lightly packed stemmed beet greens Sea salt 1 Tbs. red wine vinegar Freshly ground black pepper Heat 1 Tbs. of the… Read More »

Seco De Carne (cilantro beef stew)

admin June 27, 2016

This week I heard from Maria Bermudez. This recipe is like the one her grandmother prepared. Serves: 4 1/2 cup vegetable oil 1 1/2 pounds boneless beef chuck roast, cut in 2×2 inch pieces 1 chopped red onion 2 chopped garlic cloves 1 tablespoon aji amarillo paste 3 cups cilantro leaves 2 cups spinach 2… Read More »

Pasta with Peas, Sausage, and Mint

admin June 27, 2016

1 Tablespoon olive oil 1 medium onion 1-2 cloves garlic, minced 3 cups freshly shelled English peas or frozen Zest and juice of one lemon, Meyer if possible 1/2 cup chicken stock (I used water since that’s what I had!) 1 cup chopped fresh mint 1 pound thin linguine or other pasta 1 cup fresh… Read More »

Warm Snow Pea & Chicken Salad

admin June 20, 2016

1 pound boneless, skinless chicken breast, trimmed 1- 14-ounce can reduced-sodium chicken broth 3 tablespoons rice vinegar 3 tablespoons reduced-sodium soy sauce 3 teaspoons toasted sesame oil, divided 2 tablespoons tahini, or cashew butter 1 tablespoon minced fresh ginger 2 cloves garlic, minced 1 pound snow peas, trimmed and thinly slivered lengthwise 2 tablespoons chopped… Read More »

Parmesan Roasted Kohlrabi recipe

admin June 13, 2016

4 kohlrabi, peeled cut into a quarter inch thick slices 4 Tbsp. olive oil 2 cloves garlic, chopped Salt and pepper 1/4 cup Parmesan cheese, grated Preheat oven to 450. Peel and then slice kohlrabi into quarter inch slices. In a large bowl, toss the slices in oil, garlic and salt/pepper to coat, and then… Read More »

Calabrese Mustard Greens

admin June 6, 2016

6 pounds mustard greens, or chicory, stems discarded 1/2 cup plus 1 tablespoon extra-virgin olive oil 5 large garlic cloves, thinly sliced 1 1/2 teaspoons crushed red pepper Salt and freshly ground black pepper 1/4 cup plus 1 tablespoon red wine vinegar Preparation: Bring a large pot of salted water to a boil. Add half… Read More »

Crispy Tilapia with Spicy Thai Basil Sauce

admin May 30, 2016

Yield: 4 – 6 servings 1 1/2 lbs. tilapia fillets 1/2 cup flour 1 egg, beaten with 1 Tbsp. water 1 cup panko bread crumbs 1 Tbsp. + 3 Tbsp. coconut oil 6 – 8 shallots, minced 4 – 5 cloves garlic, minced 6 – 8 Chile peppers, sliced (hot peppers to your taste) 1… Read More »

Chicken, Mushrooms & Asparagus Skewers with Sweet Chili Sauce

admin May 23, 2016

3 garlic cloves 2 large red chilies, seeded and chopped 1/3 cup white vinegar 3 tbsp. granulated sugar 3 tbsp. honey salt For Skewers: 8 wooden skewers 6 spears asparagus 1 8oz package mushrooms 3 boneless, skinless chicken breasts 1 tbsp. vegetable oil 1/4 tsp salt Instructions: Preheat barbecue to medium. Soak skewers in warm… Read More »

Lemon-Basil Infused Grilled Chicken

admin May 23, 2016

Butterfly a chicken, rub it all over with crushed garlic, ginger and oil if you’d like. Then cover the bottom of a shallow dish with half of your big bunch of lemon basil. Spread the chicken over it and cover the bird with more basil, saving about 1 cup of leaves for the chicken glaze.… Read More »

Steam-baked Salmon with Lovage & Lime and Herb Tartar Sauce

admin May 16, 2016

Whole salmon, 3 lbs. or more 6 to 8 stems of lovage 1 lime Salt and pepper to taste Heavy duty tin foil For the Herb Tartar Sauce: 1 cup Greek yogurt 2 tablespoons cream or milk Zest of 1 lime Juice of 1 lime 2 tablespoons chopped fresh parsley 2 teaspoons chopped fresh lovage… Read More »

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