Squash blossoms are abundant in Mexico, where they are known as ‘flores de calabaza’. There’s something very satisfying about the combination of the mildly sweet squash blossoms with creamy cheese. INGREDIENTS: 24 squash blossoms, stems, and stamens removed 1 poblano pepper 3 cloves of garlic, minced 1/2 cup white onion, diced 1 teaspoon of dried...Read More
INGREDIENTS: 4-6 pounds ripe, plum, or dry-farmed tomatoes, cored and chopped 2 carrots, minced 1/2 cup onions, minced 1 large bunch of flat-leaf parsley, chopped A fresh hot pepper, ribbed and seeds discarded OR 1/2 teaspoon hot pepper flakes (optional) Robust extra virgin olive oil Sea salt and freshly ground pepper, to taste 1 teaspoon...Read More
This recipe is simple to make but takes 2-3 days of curing for optimum results. Prep takes about 30 minutes at the most, and to cook you just put it in a low-temperature oven. Although you could do this without the long cure and just rub the seasonings and cure mix on an hour ahead,...Read More
This is a friends-and-family favorite. It is really simple to execute and delivers big flavor. The most work I do is trimming the fat and sinew; the tapenade seems to do the rest of the work. For pounding out the lamb, I use a heavy circular meat pounder – NOT a tenderizer. This is flat...Read More
Bastille Day is the French version of the Fourth of July, and this fun and easy rendition of cheese fondue is very flexible. The method is nearly foolproof and you can mix and match cheeses to find a flavor profile that suits your palate. It’s like a winemaker creating a Bordeaux-style blend! The classic version...Read More
At one time, this classic recipe was all the rage in the United States. I remember the first time I heard the name of the recipe and thought, “Wow! That’s a LOT of garlic!” What I did not realize was that the garlic cloves are cooked unpeeled so the flavor is full of garlic, but...Read More
This simple traditional Italian dish packs a lot of flavor with just a few ingredients — make sure to use the best possible extra virgin olive oil (like Belle Farms) and quality pasta. Be sure not to overcook the pasta — it’s best al dente. The ingredient amounts in this recipe can be adjusted to...Read More
When it comes to preparing foods I find at the farmers market I like to keep it simple and let the ingredients speak for themselves. The farmers put a lot of work into growing amazingly flavorful produce so I just let them do all the hard work. Throwing a meal together is the easy part...Read More
INGREDIENTS: 4 6 oz. ounce boneless skinless chicken breasts, split and pounded flat 1 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper 3 whole eggs 1/3 cup fresh parmesan cheese, grated (or a combination of grated parmesan and romano cheese) 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil 3/4 cup olive oil (or...Read More
This is one of my favorite dishes to serve for a light summer dinner at the height of halibut season on the Monterey Bay. Place the cooked halibut on a bed of watercress or mache, sauce, and finish with a sprinkle of toasted black sesame seeds. Serve with steamed bok choy and rice or couscous....Read More
