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
This tangy relish makes a nice change to cranberry relish at Thanksgiving! Use it with cold turkey sandwiches, too. INGREDIENTS: 1 cup sugar2 tablespoons water1/2 cup minced white onion1/4 cup apple cider vinegar1 cup ground cherries, husked and washedFreshly ground pepper and salt to taste METHOD: Combine sugar and water in a medium saucepan. over...Read More
This is a very popular Mennonite pie recipe using ground cherries. Ground cherries are available in the early fall at Webb’s Farm Stand at the Aptos Farmers Market at Cabrillo College. INGREDIENTS: Pie Filling 1 (9-inch) pie shell, unbaked 2 1/2 cups ground cherries 1/2 cup packed brown sugar 1 tablespoon all-purpose flour 2 tablespoons...Read More
This healthy vegetarian dish is beautiful to serve and very delicious, especially on a cool fall or winter evening! Chickpeas can be added as a additional protein source. INGREDIENTS: Curry Sauce: 3/4 can coconut milk (reserve remaining 1/4 can) 3 cloves garlic 1 thumb-size piece galangal or fresh ginger, sliced 1 1/2 teaspoon ground coriander...Read More
Similar to a Thai curry, this dish has a good balance of curry and heat. If you enjoy a hotter, spicier curry, add more cayenne. Be sure to roast the butternut squash ahead of time. INGREDIENTS: 2 tablespoons olive oil 1 cup sliced onion 1 tablespoon minced ginger 1 tablespoon minced garlic 1 plum tomato,...Read More
Chef Owen Snyder (affectionately known as “Papa O” around here) recalls a childhood favorite — “On cold days, our mother would fry up these sandwiches for my brother and me. We never forgot them and on holidays when our families get together we fry up a batch. We still use white bread (I know…), but...Read More
This flavorful confit is delicious with grilled hamburgers, chicken or steaks, pork pâtés or as a condiment with cheeses. INGREDIENTS: 1 1/2 quarts chopped rhubarb1 1/2 quarts sliced onions1 pint balsamic vinegar1 tablespoon salt1 pound brown sugar1 teaspoon red pepper1 teaspoon EACH cinnamon, cloves and allspice METHOD: Place all incredients in large stockpot. Cook over...Read More
