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


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