Roasted Eggplant Soup

Wednesday, November 18, 2015


Panzanella Salad

Wednesday, October 14, 2015


Okra, Corn and Tomato Stew

Wednesday, October 14, 2015

Source: How to Cook Everything by Mark Bittman

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

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.


Gazpacho (with a vegetarian option)

Wednesday, October 14, 2015


Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley  

Imam Bayeldi

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers

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

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

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

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


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