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


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