INGREDIENTS: 2 cups ketchup2 garlic cloves, peeled and minced2/3 cup chopped onion1/2 cup EACH lemon juice, water, Worcestershire sauce and vinegar1/4 cup soy sauce1/4 cup packed dark brown sugar2 tablespoons Dijon mustard METHOD: Combine all of the ingredients in a 3-quart saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for...Read More

If you enjoy bottled steak sauce, you’ll LOVE this zesty  homemade version. INGREDIENTS: 3/4 cup balsamic vinegar2/3 cup ketchup1/4 cup honey2 shallots, sliced2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard1/4 teaspoon allspiceSalt, pepper and sugar to taste2 tablespoons butter METHOD: Combine all ingredients in medium saucepan. Bring to boil, reduce heat, and simmer all until thickened,...Read More

INGREDIENTS: 2 tablespoons sugar1 cup rice vinegar (no substituions!)1/2 cup water1/2 lb. fresh ginger root METHOD: Combine sugar, vinegar and water in sterilized 1-pint jar with tight-fitting lid. Peel ginger. Using a swivel-bladed vegetable peeler, cut it into long, paper thin slices Place the sliced ginger in the pickling liquid. Refrigerate at least 2 to...Read More

INGREDIENTS: 1/4 teaspoon oregano1/4 teaspoon basil1/4 teaspoon rosemary1/4 teaspoon kosher salt (or to taste)Freshly ground black pepper1/4 teaspoon red pepper flakes2 cloves garlic, minced and mashed1/4 cup extra virgin olive oilAged balsamic vinegar, if desired METHOD: Place the oregano, basil, rosemary and salt in a small bowl and stir to combine. Add crushed garlic, stirring...Read More

Use this pesto on grilled chicken, or add to a chicken salad made with grilled chicken for a big flavor boost! Stir pesto into a little mayo and use as a sandwich spread. INGREDIENTS: 2 cups fresh cilantro leaves3/4 cup extra virgin olive oil1/4 cup pine nuts, toasted6 cloves garlic1 tablespoon lime juice1 cup freshly...Read More

Cool and creamy, this versatile tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats, vegetables or as a delicious topping for a baked potato or grilled salmon! Traditionally, tzatziki is served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki. INGREDIENTS:...Read More

Italians make nettle pesto, or pesto d’urtica, in springtime. INGREDIENTS: Water 2 teaspoons salt 3 cups young stinging nettles tops, packed tightly 3 medium garlic cloves 1/4 cup pine nuts, toasted 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 – 1/2 cup Parmesan cheese, finely grated METHOD: In a stockpot,...Read More

A light and refreshing fruit sparkler. INGREDIENTS
: 2 ripe kiwis, peeled and coarsely chopped 1 lime, juiced 4 tablespoons agave nectar
 or simple syrupIce Cold club soda METHOD: Place kiwis and lime juice in a blender and process until smooth. Divide kiwi purée mixture between two tall glasses (about 1/3 cup purée per drink). Using...Read More

Walnut oil and raw walnuts are available at Manzanita Manor Organics at the Aptos Farmers Market at Cabrillo College. INGREDIENTS: 1 tablespoon sherry vinegar 3 tablespoons walnut oil 1/2 teaspoon Dijon mustard Salt and freshly ground black pepper 1/2 pound chicory 1/2 cup toasted walnuts, coarsely chopped 1/4 cup shaved Spanish Manchego cheese METHOD: In...Read More

In Italian, agro means sour and dolce means sweet — hence, sweet and sour cipollini onions. This very popular, tangy condiment is often served as a first coarse with a rustic, flavorful cheese, or chopped into salads, and sometimes stuffed into chicken before roasting. Cipollini onions are available at the late fall, early winter farmers...Read More