Jujubes (or red Chinese dates) are available from KT Farms. Jujubes make a great fruit infusion or “tea” that is warming and delicious, great for cooler fall or winter evenings. INGREDIENTS: 1 pound of halved jujubes 2 Asian pears (quartered, not peeled) 3 cinnamon sticks 2 inches ginger root (scrubbed, sliced, not peeled) 1 gallon...Read More
Our farmers market is lucky to have our own fresh pasta vendor — Pensi Pasta Company. Evette offers a delicious assortment of ravioli with flavorful fillings. Pomegranates and fresh pomegranate juice are available from Rancho Padre Farm. INGREDIENTS: Peppered Pomegranate Sauce 2 cups pomegranate juice 1 cup light brown sugar 1 tablespoon toasted, crushed black...Read More
Versatile! Use as a relish with pork, lamb, chicken, or turkey — or serve as a fresh salsa with corn chips! INGREDIENTS: 2 medium pomegranates, seeded (about 1 ½ cups arils) 1/2 cup finely chopped red onion 1 1/2 tablespoons finely chopped, green jalapeno pepper 1 tablespoon lemon juice 1 tablespoon sugar 1/4 teaspoon salt...Read More
INGREDIENTS: 1 1/2 cups buttermilk, scalded 2 packages active dry yeast (5 teaspoons yeast) 1 tablespoon sugar or honey 1/2 cup warm water 4 cups bread flour 1 tablespoon salt 3 tablespoons melted butter METHOD: Scald buttermilk and cool to lukewarm. Mix yeast and sugar with warm water in a large mixing bowl and allow...Read More
This is a bread machine recipe for bread similar to the whole wheat loaves served at Outback restaurants. Don’t have a bread machine? Place all the ingredients in the mixing bowl of a stand mixer until a soft dough is formed. Replace the flat beater with the dough hook and knead for 5 minutes, or...Read More
If you’re a baby boomer, chances are you most likely had home economics as part of your curriculum in junior high school. This classic apple crisp recipe is from my home ec class and has since become a family favorite. Over the years, I have changed it slightly, probably to the dismay of my home...Read More
This is a similar recipe for the enchilada sauce once served at The Hot House, a San Francisco landmark in the 1940s known for great enchiladas in the Richmond Ocean Beach neighborhood. INGREDIENTS: 1/2 cup butter 1/2 cup oil 1 cup flour 3 15-ounce cans tomato sauce 2 tablespoons chili powder 3 tablespoons cumin 2...Read More
INGREDIENTS: 8 ounces fusilli pasta, cooked and drained 1 ¼ lbs. boneless, skinless chicken breast, cooked and cut julienne 8 ounces fresh pea pods, blanched and halved lengthwise ½ cup chopped green onions 1 1/2 cups thinly sliced mushrooms kosher salt and freshly ground pepper, to taste ½ lb. won ton skins 3-4 fresh mandarin...Read More
