INGREDIENTS: 1/2 tablespoon olive oil 1 1/2 cups blanched almonds 1 teaspoon coriander seeds, crushed 1 to 3 small dried red chili peppers 2 generous pinches of sea salt METHOD: Add the olive oil and almonds to a hot saute pan. Saute and toast the almonds until golden brown, shaking the pan regularly to color...Read More
“These addictive puffs of pumpkin, which are a slight variation on a classic Bajan recipe, are slightly crispy on the outside—and melt-in-your-mouth soft on the inside. (My daughter, Sofia, says they’re “amazing!”) Though they’re a bit uneven looking — since it’s hard to form this batter into a perfect ball — they’ll win you and...Read More
Okra is available at KT Farms booth at the farmers markets from July to October. Okra is the most heat and drought-resistant vegetable in the world. Originating from Ethiopia, okra is a member of the mallow family, which also includes cocoa and cotton. INGREDIENTS: 1 large container Greek yogurt (32 oz.) 1/3 cup chopped fresh...Read More
Want to know how to determine if a fig is ripe? A ripe fig will be soft to the touch and may exude a tiny bit of juice from the stem. INGREDIENTS: 10 fresh figs, Black Mission or Calimyrna, cut in half through the stem 10 strips sliced bacon,* cut in half for 20 short...Read More
Unripe, green tomatoes are very abundant in the spring as farmers and gardeners thin out their tomato plants. The unripe cherry tomatoes get pickled and the full-size tomatoes get fried. Serve with the tasty herb mayonnaise (recipe below). INGREDIENTS: For the mayonnaise: 1 egg yolk Juice of 1 lemon A small clove of garlic pounded...Read More
Although similar to hummus, this dip has a more robust flavor and should be served warm. It’s also a bit thinner than hummus – just thick enough to scoop up with bread. However, adjust the thickness of the spread to your own preference. INGREDIENTS: 1 1/2 cups (about 1/2 lb.) dried fava beans 2 cloves...Read More
Made with a simple batter, this savory, feta-studded tart hails from the mountain village of Epirus. Cut into generous wedges and serve as an appetizer with a glass of full-bodied red wine or with a salad. INGREDIENTS: 6 tablespoons extra-virgin olive oil, divided 1 tablespoon grappa (or vodka) 1 large egg 1/2 teaspoon dried Greek...Read More
Here’s a tasty recipe from the Castroville Artichoke Festival, an annual May event on the Central Coast of California. Fried artichokes are a favorite treat sold at local shops and stands in Castroville. INGREDIENTS: 1 cup fish batter mix 1/4 teaspoon baking powder 1/2 cup water 1/4 cup beer 2 lbs. baby artichokes, prepared and...Read More
INGREDIENTS: 1 pound Medjool dates, pitted (approximately 30 dates) 30 almonds (not flavored) 15 slices quality bacon, cut in half 30 wooden toothpicks, soaked in water for 20 to 30 minutes METHOD: Preheat oven to 350°F. Stuff each date with one almond. Wrap a half slice of bacon around the date and secure the bacon...Read More
