Despite its resemblance to broccoli, rapini is actually a descendant of the turnip family. You might know rapini by one of its many other names: broccoli raab, rabe, or broccoletti. California produces approximately 90% of the rapini grown in the US with Monterey County being the largest producer in California with close to 3,000 acres...Read More

Here’s a winning combo – comfort food plus great nutrition! Serve these crispy-baked sweet potato “fries” as an appetizer or as a side dish with turkey burgers. INGREDIENTS:   For Sweet Potatoes 4 large sweet potatoes, peeled 4 tablespoons extra virgin olive oil 2 teaspoons ground cumin 1 teaspoon sweet smoked paprika (or hot paprika,...Read More

This dressing adds zip to leafy winter greens with its delightful fresh flavor — try it with kale or mixed lettuce salads. It’s also delicious drizzled over steamed asparagus or broccoli. INGREDIENTS: 3/4 cup extra virgin olive oil 1/2 cup fresh lemon juice 1/3 cup tamari or soy sauce 1/4 cup water 2 cloves garlic,...Read More

INGREDIENTS: Marinade 1 large yellow onion 4 cloves garlic 2 cups pomegranate juice 1/2 cup red wine 1 tablespoon honey 1/2 teaspoon salt 1 teaspoon pepper 1/2 bunch fresh basil, chopped Lamb 2 racks of lamb, french-cut by the butcher (about 8 to 9 ribs each) METHOD: For the Marinade: Puree the onion, garlic, and...Read More

INGREDIENTS: 1 onion, chopped 1 clove garlic, minced 1/2 teaspoon curry powder 1 1/2  tablespoons butter, unsalted 1 large Granny Smith apple, peeled and chopped 4 cups cauliflower flowerets or potatoes 1 1/2 cups chicken stock or vegetable stock 1 cup water 1/4 cup cream METHOD: In a large saucepan, melt butter over moderately low...Read More

This versatile falafel-flavored chickpea patty is loaded with flavor and is one of our all-time favorites. With a few slight changes in spices and sauces, the recipe easily adapts to Middle Eastern, Indian, or even Mexican cuisine. Add a few crunchy elements for texture, such as sunflower seeds or grated carrot, when the mood strikes....Read More

This versatile falafel-flavored chickpea patty is loaded with flavor and one of our all-time favorites. With a few slight changes in spices and sauces, the recipe easily adapts to Middle Eastern, to Indian and even Mexican cuisine! Add a few crunchy elements for texture, such as sunflower seeds or grated carrot, when the mood strikes....Read More

Canned chipotle peppers add a rich, smoky flavor to these black bean pocket sandwiches. INGREDIENTS: 1 tablespoon mayonnaise 3 tablespoons sour cream, or nonfat plain yogurt 2 teaspoons chopped chipotle peppers in adobo sauce 1 16-ounce can black beans, rinsed 3/4 cup chopped red onion 3 tablespoons chopped fresh cilantro 1 clove garlic, finely chopped...Read More

Canned chipotle peppers add a rich, smoky flavor to these black bean pocket sandwiches. INGREDIENTS: 1 tablespoon mayonnaise 3 tablespoons sour cream or plain yogurt 2 teaspoons chopped chipotle peppers in adobo sauce 1 16-ounce can black beans, rinsed 3/4 cup chopped red onion 3 tablespoons chopped fresh cilantro 1 clove garlic, finely chopped 1...Read More

This slaw gets better if it has a chance to sit for a few hours before serving. INGREDIENTS: Salad 1/2 head green cabbage, shredded 1/2 lb jicama, shredded 1 large carrot, shredded 3 medium tomatoes, seeded and diced 1 – 2 jalapeno peppers, minced and seeded 1/3 cup cilantro, chopped Dressing 1/4 cup fresh lime...Read More