This zippy salsa is great with corn chips or as a topping for grilled chicken. It can also be used as a vegetarian taco filling. INGREDIENTS: 2 ears corn on the cob, husks, and silk removed 2 tomatoes, chopped 2 avocados, peeled and diced into 1/2-inch cubes 1/2 bunch cilantro, stems removed and leaves chopped...Read More

This creamy salsa is full of summer flavor and a nice change from the usual tomato salsa. Serve with tortilla chips or as a relish with your favorite Mexican food. INGREDIENTS: 1 1/2 cups fresh corn (kernels cut off the cob) 1 tablespoon olive oil 1 (15 ounce) can black beans, drained and rinsed 1...Read More

Tangy pickled beets are always a welcome treat with a meal or served on a salad. INGREDIENTS: 8 medium fresh beets 1 cup vinegar 1/2 cup sugar 1-1/2 teaspoons whole cloves 1-1/2 teaspoons whole allspice 1/2 teaspoon salt METHOD: Scrub beets and trim tops to 1 inch. Place beets in a large saucepan. Add water...Read More

Indian cuisine is one of my favorites, and it seems we have a dearth of Indian restaurants in our area. When I saw this recipe in an article, A Tale of Two Tandooris, by Monica Bhide, I had to try it. It’s simple and delicious! Just be sure to allow at least 8 hours for...Read More

Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck. INGREDIENTS: 1/2 pineapple, cut into 1/4-inch pieces 2 medium tomatoes, diced 1 small cucumber, seeded and diced 2 shallots, minced 1/2 jalapeno chile, minced 1/4...Read More

Mark Miller writes: “Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas. The smoky flavor adds a complexity to the taste of ripe tomatoes. Mixing fresh mint as a counterpoint to this cooked flavor creates the combination of raw and cooked which is...Read More

Why freezer jam? The fresh peach taste, of course! Cooked preserves and jams have a place in the pantry, but you’ll truly notice the difference in taste when you spread a dollop of this jam on your biscuit or toast. INGREDIENTS: 2 lbs. ripe peaches (enough to make 3 cups of mashed peaches) 4 1/2...Read More

Squash blossoms are abundant in Mexico, where they are known as ‘flores de calabaza’. There’s something very satisfying about the combination of the mildly sweet squash blossoms with creamy cheese. INGREDIENTS: 24 squash blossoms, stems, and stamens removed 1 poblano pepper 3 cloves of garlic, minced 1/2 cup white onion, diced 1 teaspoon of dried...Read More

As a regular customer at the Aptos Farmers Market, Nadine Frush can be spotted there almost every week carrying bags full of fresh produce from her favorite farmers. She also happens to be French and a wonderful cook — no surprise there! Garlic aioli is one of her signature condiments that she keeps on hand....Read More

This zippy slaw is colorful on the plate and dazzles the taste buds! INGREDIENTS: 1/4 wedge of red cabbage, shredded 1/4 wedge of white cabbage, shredded 1 golden yellow beet, cut julienne (or use julienne disk on food processor) 1 chioga beet, cut julienne (or use julienne disk on food processor) 1 stalk celery, chopped...Read More