INGREDIENTS: 4 large russet potatoes 1 cup heavy cream 1 cup milk 2 tablespoons garlic, pureed 1 tablespoon tomato paste 1 tablespoon chipotle in adobe puree (available in grocery stores) 1 tablespoon smoked paprika 1 cup good quality grated cheddar cheese Salt and pepper, to taste METHOD: Peel, wash, and slice potatoes thinly. In a...Read More

INGREDIENTS: 2 tablespoons olive oil 1 lb. skinless-boneless chicken breasts, cut into small chunks 1 onion, sliced 1 cup mushrooms, sliced 1/2 cup walnuts, chopped 1/3 cup pomegranate syrup or pomegranate molasses (available at international stores or online) 1/4 cup water 1 tablespoon sugar 1 tablespoon chutney (optional) METHOD: Heat oil in a large frying...Read More

INGREDIENTS: 1 small broccoli, cut into florets, leave short stems 10 cauliflower flowerets 14 asparagus tips 1 cup fresh or frozen peas (thawed) 1/2 cup sliced black olives 12 tablespoons butter (divided) 10 pieces dried porcini mushrooms, soaked in dry sherry to rehydrate; chop 1 pinch nutmeg 4 fresh basil leaves, chopped 1 1/2 pound...Read More

INGREDIENTS: 2 lbs. butternut squash 1 tablespoon vegetable oil 2 tablespoons butter                             1 cup carrots, diced                           1 cup yellow onion, diced                     1 cup celery, diced                           2-inch piece ginger, peeled and minced              2 cups russet potatoes, peeled and diced    Pinch ground nutmeg 2 quarts vegetable stock                       ½ cup white...Read More

INGREDIENTS: 2 ounces butter 6 ounces onions, chopped 20 ounces cream 6 large eggs 8 ounces aged cheddar, grated* 8 ounces grilled carrots, chopped 8 ounces grilled eggplant, chopped 8 ounces grilled red peppers, chopped 8 ounces grilled summer squash, chopped Salt and pepper to taste METHOD: Preheat oven to 325°F. Coat oven-proof large baking...Read More

Now don’t say, “Oh, I’m not going to make this, it’s broccoli! Who wants a broccoli salad?” Well, we’re here to tell you that this is one of our customer’s favorite salads. It’s tangy, rich with cheese and crunchy with a bit of sweetness from the raisins. Give it a try, it’s easy and super...Read More

This recipe is from Straits Restaurant, Santana Row.  There are so many variations of this salad but this one includes Asian pears, chicken breast, peanuts, banana blossoms, Vietnamese coriander, Thai basil and jalapeno peppers. INGREDIENTS: Salad 1 banana flower blossom, about 1 lb (finely sliced green cabbage may be substituted) 2 tablespoons lemon juice or...Read More

INGREDIENTS: Filet Mignon Spring Rolls 1 nice cut of filet mignon 8 spring roll wraps 1 bunch of bok choy Pickled ginger (as desired) Oil for frying 1 egg (for egg wash) Szechwan Haricots Verts and Shiitake Mushrooms 3 cups haricot vert (ends trimmed off) 1 1/2 cups sliced shiitake mushrooms (stalks removed) 3 tablespoons...Read More

This recipe was given to me many years ago by an elderly farmer’s wife and has been one of my ‘must-do’ yearly canning recipes. If you have a large number of beets, just keep repeating brine until your beets are all gone! Enjoy!” — SHARON HOWARD INGREDIENTS: 10 lbs. fresh small beets, stems removed 2...Read More

INGREDIENTS: Peach Bellini Dressing: 3 white peaches 1 tablespoon hibiscus flower 2 tablespoons local wildflower honey 1/4 cup Prosecco wine, or Cava 1/2 lemon, juice only 1 pinch kosher salt For Mimolette Crisp: 4 oz. Mimolette cheese* For Salad: 1 yellow peach 1 white peach 1 Flavor Rosa plum or pluot 12 cherries, Rainier or...Read More