Artichokes are ubiquitous on the Central California coast. Artichokes love the mild, foggy climate. Fields of artichokes in various stages of maturing flank both sides of Highway One on the way to Monterey. Castroville is the official artichoke capital and hosts the annual Castroville Artichoke Food & Wine Festival. While artichokes are available year-round, the...Read More

INGREDIENTS: 1 pound of cooked pumpkin (or other winter squash) 2 eggs 6 tablespoons grated Parmigiano-Reggiano or similar cheese Freshly grated nutmeg to taste Salt and freshly ground pepper to taste 6-8 Amaretti cookies, finely crushed* 1 package wonton wrappers One egg, beaten Butter (approximately 4 tablespoons) 8-10 fresh sage leaves *These are the little...Read More

Just like it says. Easy. Part of the key to “easy” is selecting longer, narrower eggplants such as Japanese, Chinese, or the longer Italian eggplants. These cut into shapes that lend themselves to skewering readily and have tender skins. Using orange juice, lemon juice, or wine to marinate adds big flavor, and if you use...Read More

This salad started as a Southwest succotash side dish I had planned to sauté, but I kept snacking on it raw and finally just added a salad dressing. It has evolved over time based on what is at the farmers’ markets. The New World moniker of the salad refers to the “three sisters” — corn,...Read More

Bursting with fresh and peppery notes, this arugula pesto offers a unique twist on the classic Italian condiment that will add a zesty touch to your dishes. INGREDIENTS: 1 bunch arugula 1/2 bunch of flat-leaf parsley (about 40 stems) 1 large or 2 medium cloves of garlic, germ removed 1 tablespoon lemon juice Salt and...Read More

Use this traditional Indian tandoori marinade on chicken or lamb cubes for skewers. This is quick and easy to make with a food processor. INGREDIENTS: 1/2 onion, peeled and coarse chopped 2-3 cloves garlic, peeled and de-germed 1 1/4 inch long piece of ginger, peeled and chopped 3 tablespoons fresh lemon juice 1 teaspoon salt...Read More

Chef Andrew Cohen suggests using a non-stick skillet for this recipe. “I’m focusing more and more on healthier preparations of my favorite foods. A good ceramic skillet is a good investment for using less fat.” INGREDIENTS: 1 lb. bag ready-to-use spinach from Spade & Plow Organics 1/2 teaspoon olive oil 2 spears green garlic, white...Read More

To learn how to use and combine the flavors of herbs, you must become familiar with them. And the best way to do this? Use your nose. Smell them individually and in combination. Take a pinch of one and smell it. Then add a pinch of another and smell it. Add something else and smell...Read More

Without a doubt, asparagus is one of the harbingers of spring at the farmers’ markets. And these nutritious spears can be cooked in numerous ways — grilled, roasted, steamed, or sauteed. Add them to pasta or salads, or enjoy them as an appetizer. When selecting asparagus, check the bottom of the bunch to see that...Read More

Here’s a zingy topping for grilled fish or chicken, or pan-seared scallops. Or, toss with boiled shrimp. This relish also adds a bright note to broccoli and pasta. You will need a very sharp knife for this recipe! INGREDIENTS: 1 large shallot, finely diced 1 tablespoon rice vinegar or lemon juice 1 pinch of salt,...Read More