Tomato Corn Pie

Thursday, February 11, 2016

Adapted from


Tomato and Onion Tart

Wednesday, October 21, 2015

Courtesy of:  Joanna Caley

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


Go Back


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