INGREDIENTS: 2 large chicken breasts, well chilled 1/2 cup plain Greek yogurt 2 limes, juiced 4 cloves garlic, minced 1/2 cup onions, finely chopped 2 inches fresh ginger root, peeled and grated 1/2 teaspoon salt 1 tablespoon garam masala 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon turmeric METHOD: Sliced chicken breast into thin...Read More

INGREDIENTS: 12 ounces ziti pasta, cooked according to directions 1 small yellow onion, chopped 1 tablespoon olive oil 2 garlic cloves, minced 1 1/2 pounds grass fed, lean ground beef 2 (15-oz.) cans tomato sauce 1 tablespoon fresh lemon juice 1 1/2 tablespoons dried oregano 1 teaspoon sugar 1/2 teaspoon ground cinnamon 1 1/2 teaspoons...Read More

INGREDIENTS: 1/2 oz. dried porcini mushrooms 3 tablespoons butter 1 small onion, chopped 1 lb. white button mushrooms, sliced in half 1 tablespoon fresh sage, chopped (don’t substitute dry) Salt and freshly ground pepper 1 lb. fresh linguine pasta 1/3 cup freshly grated Parmesan cheese METHOD: Soak porcini mushrooms in 3/4 cup warm water for...Read More

INGREDIENTS: 1 lb. fresh capelli pasta, cooked 3 tablespoons olive oil 1 1/2 lb. fresh tuna, cut into 1/2 inch chunks 1 medium onion, chopped 2 cloves garlic, crushed 1 large can (14 oz. can or more) Italian plum tomatoes, drained (reserve juice), and chopped 1/4 cup fresh parsley, chopped 1 tablespoon balsamic vinegar 1/4...Read More

INGREDIENTS: 1 tablespoon olive oil 2 cloves garlic, minced 2 tablespoons parsley, minced 1 tablespoon balsamic vinegar 1/3 cup shallots, minced 3/4 cup tomato, chopped 2 tablespoons country-style Dijon mustard 1/4 teaspoon pepper 2 cups broccoli florets 2 cups cauliflower florets 8 ounces fresh linguine pasta 1/4 cup Parmesan cheese, freshly grated METHOD: Heal olive...Read More

This mouthwatering version of macaroni and cheese is from one of our farmers market vendors, Evette Lecce, owner of Pensi Pasta Company. You can find her fresh pasta at the Aptos, Monterey and Carmel markets including a selection of gluten-free varieties. INGREDIENTS: 1 lb. fresh Pensi Pasta macaroni 1/4 cup butter 3 tablespoons all-purpose flour...Read More

Although gnocchi is classically Italian, the French created their own version of ethereally light “angel pillows.” Here’s the French version of gnocchi Parisienne from legendary chef Jacques Pepin. Bon appetite! INGREDIENTS: 1 cup water 1 teaspoon salt 1/4 teaspoon freshly grated nutmeg 3 tablespoons unsalted butter, cut into tablespoons 1 cup all-purpose flour 3 large...Read More

INGREDIENTS: 2 cups of water 1/2 teaspoon salt 1 cup brown long-grain rice 3 quarts fresh nettle tops 1 tablespoon olive oil 2 medium onions, finely chopped 3 cloves of garlic, chopped 1 tablespoon fresh chopped herbs (rosemary, thyme, oregano) 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 3 eggs Salt and pepper 1/4...Read More

The original recipe is from The New Orleans Cookbook, by Rima Collin, featuring crawfish – but shrimp is also popular and more readily available in California. Étoufée is a highly spiced stew and a one-dish meal. If you can find a copy of this cookbook, it’s worth every penny for authentic New Orleans-style cooking. INGREDIENTS:...Read More

INGREDIENTS: 1 cup butter, melted 1/2 cup olive oil 1/4 cup dry white wine 1/4 cup minced parsley 2 tablespoons fresh lemon juice 4 large garlic cloves, minced 2 whole bay leaves, crushed fine 1 teaspoons dried basil 2 teaspoons dried rosemary 1/2 teaspoon dried oregano 1/2 teaspoon salt 1 tablespoon paprika 1 teaspoon Worcestershire...Read More