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


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