This vibrant summer dish highlights the tiny, tender “baby” squash found at the Borba Family Farms booth at the Aptos Farmers Market — miniature pattypans and zucchinis bursting with flavor and texture. Despite their delicate size, these squash are firm and slightly bitter, which makes them perfect for high-heat caramelization and pairing with bold flavors....Read More

This vibrant Provençal-style dish brings together tender summer squash, ripe tomatoes, and briny oil-cured olives for a comforting yet elegant side. Inspired by the markets of southern France, it layers flavors of herbs, garlic, and olive oil with the rich, winy sweetness of semi-dry cured olives. Serve it warm as a side to grilled meats...Read More

This Sautéed Rapini with Olives, Lemon and Garlic is a vibrant, rustic side dish that captures the essence of Mediterranean cooking — bold, simple, and deeply flavorful. Bitter rapini (also known as broccoli rabe) is balanced beautifully by briny oil-cured olives, sweet caramelized onions, and bright lemon zest. Finished with a splash of white wine...Read More

Forget everything you know about creamed corn from a can—this version is vibrant, silky, and full of the pure sweetness of summer corn. Gently sautéed with onions, shallots, and red bell pepper, then finished with a splash of brandy, white wine, and a touch of cream, this dish is bright and layered rather than heavy....Read More

Garlic fries seem to be everywhere these days—some unforgettable, others regrettable. The key, I’ve learned, is balance: plenty of garlic flavor without letting it burn or overpower. After several failed attempts, I discovered the secret to perfect oven fries—a touch of sugar. Deep-frying naturally caramelizes potato sugars, but baking doesn’t, so a pinch of sugar...Read More

This rustic yet refined side dish highlights the natural sweetness of roasted fingerling potatoes, caramelized onions, and mellow garlic brought together by a tangy balsamic glaze. The leeks and red onions add layers of flavor and color, while the balsamic reduction gives everything a glossy finish and a touch of acidity. It’s a simple but...Read More

This delicate yet deeply flavorful dish brings together tender steamed bok choy and savory shiitake mushrooms in a light soy-ginger glaze. The subtle heat of red pepper flakes infuses the oil, giving each bite a gentle warmth that complements the earthy mushrooms and crisp greens. A quick sear on the grill adds a beautiful charred...Read More

Golden, creamy, and full of sweet corn flavor, this Southern-style Fresh Corn Pudding is a beloved comfort dish that bridges the line between savory and sweet. It’s a staple of Sunday suppers and holiday tables alike — especially Thanksgiving — where its custardy texture and buttery richness pair perfectly with roasted meats and seasonal vegetables....Read More

Inspired by the classic American succotash, this version takes a bright, modern turn with the bold, sun-kissed flavors of the Southwest. Instead of simmering, Chef Andrew Cohen gives the vegetables a quick sauté, preserving their freshness, crunch, and natural sweetness. Snap beans stand in for traditional limas, and layers of onion, bell pepper, corn, and...Read More

This lively, aromatic stir-fry is Chef Andrew Cohen’s take on the classic Sichuan dish known for its bold heat, deep flavor, and slightly blistered beans. Traditionally made with Chinese yardlong beans that are oil-blanched before stir-frying, this version uses a clever high-heat roasting method inspired by Barbara Kafka’s Vegetable Love—a faster, cleaner technique that produces...Read More