This makes a festive, colorful salad, perfect for special holiday dinners. INGREDIENTS: 1/4 cup rice vinegar 2 tablespoons fresh orange juice 1 tablespoon honey 1 teaspoon toasted sesame oil Salt and pepper 5 quarts baby spinach or mixed green leaves (about 1 1/4 lb.), rinsed and crisped 3 firm Fuyu persimmons, peeled and sliced into...Read More
Cornbread is an all-American bread, tracing its humble roots back to the days of the early settlers. When the first colonists arrived in North America, wheat flour was unavailable and they had to turn to local resources to make their bread. Corn was one of the first crops to be grown by the Native Americans,...Read More
This popular midwestern dish is also known as Cowboy Beans or Cowboy Calico Beans, but in our family, it was known simply as Calico Beans by the adults or Halloween Beans by the kids. It’s always been our favorite “go-to” dish to serve on Halloween. Serve the beans with a pan of freshly baked warm...Read More
Reminiscent of pumpkin pie, this eggless vegan version of pumpkin bread is sweet, spicy, and extra moist. The flaked coconut adds a delightful texture and helps to keep the pumpkin bread moist. INGREDIENTS: 3 1/2 cups all-purpose flour 2 cups packed dark brown sugar 2/3 cup white sugar 2 cups pumpkin purée 1 cup vegetable...Read More
INGREDIENTS: 2 medium-sized bitter melon 1 teaspoon salt 1/2 cup chickpea flour 1 tablespoon rice flour 1 teaspoon red chili powder 1 teaspoon chaat masala Peanut or canola cooking oil to deep fry the chips Salt to taste METHOD: Wash the bitter melon and pat dry. Cut off the top and tail and then cut...Read More
INGREDIENTS: 1/2 cup mayonnaise 2 tablespoon Dijon mustard (smooth, not stone ground) 2 tablespoon honey 1/2 tablespoon fresh lemon juice or apple cider vinegar 1 teaspoon poppyseed METHOD: Place all ingredients except poppyseed in a blender and process until smooth. Stir in poppyseed. Store dressing in the refrigerator.Read More
Whether you call this recipe ‘lentil soup’ or ‘dahl,’ its appeal has no ethnic boundaries. Make a large batch of this soup to enjoy for dinner one night and then freeze* the rest for future lunches or dinners. Serve with a kale or microgreens salad for a powerful dose of nutrition! INGREDIENTS: 4 tablespoons olive...Read More
Whole grains are healthy, highly nutritious, contain fiber and protein, and are a great substitute for refined carbohydrates. If you find it challenging to get the recommended three servings of whole grains each day, try adding them to soups, salads, and main dishes, or eat them like hot cereal in the morning. Enjoy crunchy textures...Read More
The Aptos Farmers Market at Cabrillo College has launched a new Cookbook Exchange program. While the “leave-a-book, take-a-book” concept is nothing new (in fact, philanthropist Andrew Carnegie is credited with the concept of a book exchange movement at the turn of the last century), we hope that our Cookbook Exchange will serve as a place...Read More
