INGREDIENTS: 2 1/2 cups walnut pieces 2/3 cup golden raisins 1/2 cup dried cranberries 1/2 cup dried banana chips 1/2 cup carob or chocolate chips, optional METHOD: In a medium bowl, toss ingredients together to combine. Store in a covered airtight container, or divide into 1/4 cup portions and fill individual small bags for quick-grab...Read More

This past fall, the Aptos Farmers Market had the honor of hosting Fran Gage, a noted author, baker, and olive oil aficionado, as a guest speaker that included a book signing of her newest book, The New American Olive Oil. We learned how to choose olive oil, tasted olive oil (two excellent oils from our...Read More

Handwritten recipes for “See’s Fudge” have been circulating for years amongst friends and families and reprinted in numerous newspapers’ holiday food sections. The story goes that this recipe was given to Amy DeVore by Emma Julian, circa 1930, and is rumored to be the original recipe for the fudge produced by the See’s Candy Company,...Read More

INGREDIENTS: 3 cups strawberries, crushed 1 1/2 cups raspberries, crushed 1 1/2 cups blackberries, crushed 4 1/2 cups sugar. divided 1 box Low Sugar Sure Jell Sterilized jars, lids, and rings METHOD: Wash and dry berries. Cut the tops off of the strawberries. Use a large Pyrex measuring cup to measure the crushed berries. Place...Read More

INGREDIENTS: 6 cups butternut squash (or other winter squash of your choice), cubed 1 tablespoon coconut oil 2 shallots, diced 1 tablespoon minced garlic Sea salt and black pepper, to taste 1 tablespoon curry powder 1/4 teaspoon ground cinnamon 1 14-ounce can light coconut milk 2 cups vegetable broth 3 tablespoons maple syrup (or coconut...Read More

INGREDIENTS: 2 cups cooked Delicata squash, cooled and diced 2 tablespoons olive oil 2 cloves garlic, minced 1/2 onion, chopped 1/4 cup celery, diced 1 teaspoon marjoram 1 apple, diced (approximately 1 cup) METHOD: Bake squash, cut side down, for 35 minutes. Cool. Dice into cubes. In a large skillet or sauté pan, heat olive...Read More

INGREDIENTS: 1 liter (1000 ml) Everclear alcohol 10 medium to large lemons 1 1/2 liters of water (6 1/3 cups) 3 pounds of sugar (6 1/2 cups) METHOD: Scrub the lemons thoroughly with a vegetable brush and hot water; rinse well. Pat the lemons dry. Using a vegetable peeler, remove all the lemon peel from...Read More

When you come from a family of good cooks, you pay attention when your sister sends you a recipe with “best ever” included in the title! If you’re not a coconut lover, don’t worry — the coconut is more about adding a chewy texture than flavor. INGREDIENTS: About 1 1/2 cups (3/4 lb.) butter, at...Read More

INGREDIENTS: 8 ounces whipping cream 3 tablespoons unsalted butter, room temperature 2 tablespoons dried cherries, chopped 1 lb. semisweet or bittersweet chocolate, finely chopped Cocoa powder, for dusting truffles METHOD: Line the bottom and sides of a small square dish with parchment paper. Bring cream and butter to a simmer in a sauce pot. Remove...Read More

Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available — they are in season from September through January.  For a complete meal, nutty-tasting bulgur is delicious with this dish. INGREDIENTS: 4 medium fennel bulbs, cored and thickly sliced...Read More