Fresh and cool tasting, this dressing is good on salads of course, but it goes quite well with grilled fish and shrimp, or with grilled chicken or lamb kebabs. It is also an excellent accompaniment to summer squash, raw or cooked. INGREDIENTS: 1/4 cup mint leaves, packed (use the most tender leaves, usually from the...Read More

Although this classic vinaigrette generally uses red or white vinegar, I like to use white balsamic vinegar for its sweetness and clear flavor. INGREDIENTS: 1/3 cup white balsamic vinegar 1 garlic clove, peeled 2 minced shallots 1 tablespoon Dijon-style mustard 1-2 tablespoons of tarragon, chopped Salt and pepper to taste Sugar (if needed, to balance...Read More

INGREDIENTS: Polenta 1 tablespoon extra virgin olive oil 2 teaspoons finely chopped garlic 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon ground black pepper 1/2 teaspoon kosher salt 2 quarts vegetarian chicken broth 3 cups cornmeal 1 ounce vegan soy margarine 1/2 teaspoon dry oregano leaves Tomato Sauce 1 tablespoon extra virgin olive oil 3/4...Read More

Having a party? Here’s a great dish for a crowd — add some grilled veggies, pita bread, and tzatziki for an easy summertime dinner! INGREDIENTS: 20 6  oz. boneless skinless chicken breasts 1 quart nonfat plain Greek yogurt 1/4 cup garlic minced 1 tablespoon coriander 1 tablespoon cumin 1 tablespoon cinnamon 2 teaspoons cayenne 2...Read More

This dressing is featured with the Escarole, Arugula, Almond, and White Peach Salad, but is also nice with Little Gems or romaine lettuce with almonds and Gorgonzola Dolce and some peaches scattered around. It can also be drizzled on crostini topped with Gorgonzola and arugula. INGREDIENTS: 1/4 cup good quality sherry vinegar 2 tablespoons white...Read More

Bitter, sweet, peppery, nutty, crunchy, and silken — this salad seems to have it all. White peaches are the catalyst for all these flavors to work together. INGREDIENTS: 1 head escarole, around 4 cups, tender inner leaves, washed and dried 2-3 cups arugula, smaller leaves preferred, washed and dried 3-5 white peaches (freestone if you...Read More

This salad works well as a topping or side for pork chops, grilled or roasted chicken, or a side dish with meat. If you want to make it more of a stand alone salad, add greens like escarole, watercress, frisée, shreds of Little Gem lettuce or the inner leaves of a butter lettuce or microgreens...Read More

INGREDIENTS: 1 1/2 cups sugar 1 cup butter, softened 1 cup sour cream 2 eggs 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup orange juice 3 tablespoons grated orange peel FROSTING 1/4 cup butter, melted 2 cups powdered sugar 1 tablespoon grated orange peel 2 to...Read More

INGREDIENTS: 1 medium butternut squash, cut in half and seeded 1 medium onion, chopped 1 cup (more or less) chicken bullion 3 sprigs fresh thyme or 1/2 teaspoon dried Salt and cayenne pepper Blue cheese and toasted walnuts for garnish METHOD: Cook squash in a microwave or oven until soft. Cool slightly, then remove the...Read More

INGREDIENTS: 3 cups rhubarb, chopped 1 cup Mora Family Farm raspberries 2 large eggs 1 tablespoon cornstarch 1 cup sugar 1 small package strawberry Jell-O 1 unbaked pastry shell, plus pastry for lattice top METHOD: In a large mixing bowl, combine rhubarb, raspberries, eggs, cornstarch, sugar, and Jell-O. Pour mixture into a 9-inch pastry pie...Read More