INGREDIENTS: 1 lb. of ripe ground cherries, halved (about 2 cups) 1/2 lb. of ripe dry farmed tomatoes or cherry tomatoes, diced (about 1 cup) 1 large jalapeno chili, seeded, finely minced 1/2 cup minced red onion 1 small clove garlic, minced 1/4 cup chopped fresh cilantro leaves 1/2 teaspoon salt Pinch of ground pepper...Read More

These delectable blue cheese “cakes” puff up like light miniature soufflés while baking and settle back into the ramekin as they cool. Serve on a bed of lightly dressed baby greens with a generous dollop of the sweet, tangy onion pear relish for a light luncheon or as an appetizer. INGREDIENTS: 1 3/4 lb. cream...Read More

This recipe hails originally from Chef Mark Bliss of Restaurant Biga in San Antonio, Texas, and was originally published in Bon Appétit in 1996. Cipollini onions are perfect for roasting whole due to their flat shape. Serve as a side dish with roast pork, lamb, turkey, or chicken.  INGREDIENTS: 2 pounds cipollini onions 2 tablespoons...Read More

This colorful sweet and sour salsa is exquisite over grilled sea bass, halibut, or Dungeness crab cakes. INGREDIENTS: 4 kiwi, peeled and chopped into 1/4 inch dice 2 cups fresh pineapple, chopped into 1/4 inch dice 2 red bell peppers, seeded and chopped into 1/4 inch dice 1 small red onion, finely chopped 1/2 cup...Read More

The hearty, rich stock and sweet caramelized onions perfectly complement the sharpness of the melted Gruyere topping.  Add a green salad and a glass of wine, and you have a cozy winter evening supper. This is a large batch recipe, so we like to invite friends to enjoy it with us for dinner one evening...Read More