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

Although you can do this without marinating the pork, it really is better if you do. Other cuts of pork will work, just be sure they are around one-half to three-eighths of an inch thick at most. INGREDIENTS: 1 to 1 1/4 lb. pork leg steak 1/2 + 1/4 cup clear apple cider or apple...Read More

This recipe calls for Portobello mushrooms, but cremini or button mushrooms will work just as well. If you have chanterelle, morel, or porcini mushrooms, by all means, use those. Cooking times may vary depending on the mushrooms you use. INGREDIENTS: 1 1/4 pound pork steaks such as sirloin or leg, 1/2 inch thin or less...Read More

One of the highlights of our farmers market is our local pasta maker, Evette Lecci, who owns Pensi Pasta Factory. Each week, her table is laden with fresh pastas of all shapes, colors and flavors as well as sublime ready-to-go sauces. Evette also makes suggestions for fresh vegetables that can be used for the various...Read More

This is a great cold-weather dish. This recipe makes a fair amount, but leftovers are delicious for lunch the next day, or even breakfast with a fried egg on top. INGREDIENTS: 1 ham hock or smoked pork shank, cut into 2-inch pieces (ask the butcher to do this) 1 onion, peeled and diced fine, about...Read More