Just like Mama used to make — well, almost. Our version is easier and just as tasty! Nothing beats fresh pasta with a texture and flavor that’s far superior to store-bought varieties. This simple semolina and egg pasta dough is simple. Rather than mixing by hand, we use a food processor to do the mixing....Read More

This North African-inspired stew is a delightful blend of sweet and savory flavors that combines the unique flavor of quince with succulent lamb for an aromatic dish that’s both comforting and exotic. INGREDIENTS: For the Lamb: 2 lbs. lamb shoulder or leg, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, finely chopped...Read More

This one-pot ratatouille recipe is a classic late summer vegetable ragout popular in Provence, France. Tomato, eggplant, zucchini, and bell peppers are simmered with aromatics until softened and cooked until juices become jammy. Serve with a loaf of crusty bread and a hearty glass of red wine. INGREDIENTS: 1 small onion, diced 1 bell pepper,...Read More

Chef Owen Snyder, fondly known as “Papa O” to many of us, shared his famous Eggplant Parmesan recipe that he served at his restaurant. This dish is full of the flavors and colors of late summer — it can be made as a lighter-style dish or as a richer, cheesier version with the additional cheese....Read More

This is an easy and quick Chinese eggplant dish with a garlic sauce that’s savory and tangy. For a vegetarian dish, simply leave out the pork. Serve with braised bok choy and your favorite cooked rice. INGREDIENTS: 1 large eggplant, thin-skinned variety 2 teaspoons salt 2 tablespoons vegetable oil 1/4 pound coarsely chopped boneless pork...Read More

Chef Hannah Cook demonstrated this delightful recipe at the Market to Table cooking event. Mushroom risotto is a creamy and flavorful Italian rice dish made with Arborio rice cooked in a savory chicken broth and white wine, and features sautéed mushrooms. Enriched with butter, Parmesan cheese, and aromatic herbs, this risotto makes a luscious, comforting,...Read More

‍”Prepare to be amazed by the harmonious blend of flavors and textures! With crispy halibut, zesty arugula, and the optional corn and poblano sauce, this dish is a burst of deliciousness. So, dive in, savor every bite, and relish this culinary masterpiece. Enjoy!” — Chef DJ Zack, H & H Fresh Fish Company Arugula Fennel...Read More

If you haven’t discovered the spectacular, intense flavor of organically grown, dry-farmed tomatoes, now is the time to give them a try! These tomatoes are a late summer favorite and available at the Aptos Farmers Market from mid-August until late fall. The buttery herb-flavored crust of this tart is the perfect foil for the melted...Read More

This is a quick, easy dinner and very delicious! Serve with a side of steamed green beans. Use a mild white fish such as cod. INGREDIENTS: 2 lbs. fish fillets (cut into 6 portions) 1/4 cup flour 1 teaspoon seasoned salt (such as Lawry’s) 1 teaspoon paprika 1/4 cup butter, melted and divided 1/2 cup...Read More

This vegetarian ragu needs no meat with its rich flavor and texture! It’s delicious served on creamy polenta or can be stirred into cooked pasta. INGREDIENTS: 1/4 cup extra-virgin olive oil, plus more as needed 1 large yellow onion, diced 1 celery stalk, finely diced 2 carrots, peeled and finely diced 3 garlic cloves, finely...Read More