INGREDIENTS: 9-inch pastry pie shell, par-baked 4 tablespoons butter 1 cup leeks, thinly sliced 1/2 lb. fresh mushrooms (mixed varieties, okay), chopped 1 cup (about 1/4 lb.) Swiss cheese, shredded 1 1/2 cups half and half 4 eggs, beaten 1/2 teaspoon salt 1/4 teaspoon white pepper METHOD: Preheat oven to 350°. In a large sauté...Read More

This chicken salad features an exotic curry flavor and an interesting texture from water chestnuts. It’s a wonderful main course for a spring luncheon or even a small bridal or tea party. Serve the salad in a ‘leaf bowl’ of butter lettuce or a couple of frilly red leaf lettuce leaves. Garnish with peeled slices...Read More

INGREDIENTS: 2 tablespoons olive oil 1 lb. skinless-boneless chicken breasts, cut into small chunks 1 onion, sliced 1 cup mushrooms, sliced 1/2 cup walnuts, chopped 1/3 cup pomegranate syrup or pomegranate molasses (available at international stores or online) 1/4 cup water 1 tablespoon sugar 1 tablespoon chutney (optional) METHOD: Heat oil in a large frying...Read More

INGREDIENTS: 4 pork loin chops cut thick, about 4-6 ounces each 1/2 pound of apples, such as Granny Smith, Cameo, or Golden Delicious (1 Large or 2 medium), cut into ¼-inch thick slices 1 medium shallot, minced 1 ounce high-quality apple brandy such as Osocalis*, or French Calvados (Cognac or brandy may be used as...Read More

INGREDIENTS: 1 cup walnuts 2 tablespoon dry breadcrumbs 2 tablespoon grated lemon rind 1 tablespoon olive oil 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill) Salt and pepper, to taste 4 salmon fillets, skin-on, about 1 lb. 2 teaspoon Dijon mustard Lemon juice METHOD: In a food processor, process walnuts, breadcrumbs, lemon rind,...Read More

A simple pastry dough envelops this delectable duo, pairing the earthy flavor of mushrooms with the subtle nutty flavor of walnuts. Serve these savory pastries with a simple salad of baby greens tossed with a light balsamic vinaigrette for a light lunch or dinner or serve at your next tea party with a dollop of...Read More

Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available — they are in season from September through January.  For a complete meal, nutty-tasting bulgur is delicious with this dish. INGREDIENTS: 4 medium fennel bulbs, cored and thickly sliced...Read More

Our farmers market is lucky to have our own fresh pasta vendor — Pensi Pasta Company. Evette offers a delicious assortment of ravioli with flavorful fillings. Pomegranates and fresh pomegranate juice are available from Rancho Padre Farm. INGREDIENTS: Peppered Pomegranate Sauce 2 cups pomegranate juice 1 cup light brown sugar 1 tablespoon toasted, crushed black...Read More

INGREDIENTS: 8 ounces fusilli pasta, cooked and drained 1 ¼ lbs. boneless, skinless chicken breast, cooked and cut julienne 8 ounces fresh pea pods, blanched and halved lengthwise ½ cup chopped green onions 1 1/2 cups thinly sliced mushrooms kosher salt and freshly ground pepper, to taste ½ lb. won ton skins 3-4 fresh mandarin...Read More

This dish originates in Okinawa, where bitter melon is commonly used. This is a variation of what is viewed in Japan as a signature recipe of Okinawa. INGREDIENTS: 1 bitter melon, split lengthwise, seeds and spongy pulp removed 1/2 teaspoon salt 1 teaspoon grapeseed or other neutral-flavored oil 1 teaspoon toasted sesame oil, divided 3...Read More