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


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