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


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