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


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