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

After you carve the jack o’lantern, don’t toss out the seeds! Instead, toast them to golden perfection and sprinkle with a little salt for a tasty, healthy snack. INGREDIENTS: One medium sized pumpkin Salt Olive oil METHOD: Preheat oven to 400°F. Cut open the pumpkin. With a strong metal spoon, scoop out the insides. Separate...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

An Italian classic of toasted bread topped with a savory topping, this bruschetta combines the epitome of summer flavors and makes a perfect light lunch or dinner on a warm night. It can also be used as a hearty appetizer that guests can assemble themselves and enjoy with a glass of wine. In true Tuscan...Read More

This pesto can be tossed with pasta for a main course or spread on crostini for appetizers. INGREDIENTS: 1 large eggplant (about 1 pound) 1/2 teaspoon salt plus additional for sprinkling the eggplant 1/4 cup olive oil plus additional for brushing the eggplant 2 medium onions, coarsely chopped 4 garlic cloves, minced 5 ounces Pecorino...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

This chunky avocado dip with chopped fresh fruit sounds completely contemporary but it is a time-honored recipe from the town of Comonfort, Guanajuato, published by Diana Kennedy in her excellent cookbook/travel memoir, My Mexico. Chamacuero is the indigenous name for Comonfort, where this recipe is made in the late summer and fall when the pomegranates...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

INGREDIENTS: 2 large or 3 small seedless eggplants 1/4 cup olive oil 1 onion, peeled and thinly sliced 4 cloves garlic, peeled and crushed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup yogurt, drained in cheesecloth for 3 hours 1 tablespoon chopped fresh mint, or 1 teaspoon dried mint 1/4 teaspoon saffron...Read More