This is an easy cooking alternative to boiling artichokes. INGREDIENTS: 2 large artichokes, rinsed and trimmed (remove the entire stem) 1 whole lemon, cut in half 4 cloves of garlic, cut into slivers 4 tablespoons olive oil Sea salt to taste 4 sheets of heavy-duty foil wrap METHOD: Preheat oven to 425°F. Squeeze the juice...Read More

This is a healthy, low fat, and delicious soup created by Chef Tony Baker of Montrio Bistro in Monterey. “It’s is simple to make, and ready in about 40 minutes. I’m not using cream or butter just a little olive oil. Instead of using heavy cream to thicken the soup, I added sourdough bread as...Read More

Here is a protein-packed, stick-to-your-ribs winter salad full of bright California flavor that is healthy and tasty. Double the recipe and enjoy it for lunch the next day.  INGREDIENTS: 1 15-oz can chickpeas (or 2 cups cooked), drained and rinsed 2 cups fresh spinach (packed) 1/4 cup red onion, chopped finely 3 tablespoons lime juice...Read More

This recipe is similar to the delightful salad served at Magic Pan crepe restaurants that were popular during the 80s. In our updated version, we have added slices of fresh fennel bulb which adds a delectable crunch to the salad and we’ve replaced the canned mandarin oranges with fresh seedless clementine segments. INGREDIENTS: Salad 1/3...Read More

This is a mouth-watering, delicious Indo-Chinese appetizer popular in the Straits region of Southeast Asia and throughout Malaysia and India. The cauliflower has a crispy coating and is glazed with a tangy spicy sauce. INGREDIENTS: 1/2 medium-head cauliflower, cut into bite-size florets Oil – for deep frying For the batter: 5 tablespoons all-purpose flour 3...Read More

This is an easy, authentic Indian curry full of bright, exotic flavors, and the perfect warm dish for a cool winter evening! INGREDIENTS: 2 teaspoons ground cumin 2 teaspoons ground turmeric 1 teaspoon chili powder 1 teaspoon garam masala 1 teaspoon ground coriander 1/2 large head of cauliflower 3 potatoes 3 tablespoons oil or ghee...Read More

Exotic, warm Indian spices raise cauliflower from a “blah” to spectacular. INGREDIENTS: 4 tablespoons ghee or olive oil 1 teaspoon cumin 1 tablespoon Garam Masala or a tandoori spice blend 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, optional 1 head cauliflower, rinsed, cored, and cut into 2-inch pieces METHOD: Preheat oven to 425°F. In a...Read More

INGREDIENTS: 1 pound bucatini pasta* (thick, hollow spaghetti) Salt 3 tablespoons extra-virgin olive oil, divided 1 pound bulk sweet Italian sausage 4 cloves garlic, very thinly sliced 1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced 1 small yellow onion, very thinly sliced 2 cubanelle peppers, seeded and very thinly sliced** Salt...Read More

This is a delicious and spicy stir-fry redolent with garlic and fresh basil. You’ll find Thai basil at KT Farms at the Aptos Farmers Market at Cabrillo College. Serve it with steamed jasmine rice and sweet-hot Thai chile sauce. INGREDIENTS: 1 lb. kabocha pumpkin 3 tablespoons vegetable oil 10 cloves garlic, crushed 2 tablespoons crushed...Read More

Be sure to grate the zest before juicing the fruit. INGREDIENTS: 4 cups fresh tangerine juice 1 1/2 cups sugar 1 tablespoon fresh lemon juice 2 tablespoons grated tangerine zest 1/2 teaspoon vanilla paste METHOD: In a small saucepan over medium heat, combine 2 cups of the tangerine juice and the sugar. Cook, stirring occasionally,...Read More