This dish is inspired by the classic succotash, but I have changed it to suit my tastes. I use fresh snap beans instead of limas, and I cook it fast as a sauté instead of simmering it. I season with flavors of the American Southwest. This dish has lots of sweetness and bright flavors with...Read More

Here’s my version of a classic spicy dish made traditionally with Chinese Long Beans. If you can’t find yardlong beans, use regular green beans. Normally, the beans would be oil blanched (fried in oil), but I read about this oven method in Barbara Kafka’s book “Vegetable Love” and think it is great, especially since my...Read More

This delicious Southern-style pudding is often served as a side dish for Sunday supper and is always served at Thanksgiving! INGREDIENTS: 1/4 cup sugar 3 tablespoons all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons salt 6 large eggs 2 cups whipping cream 1/2 cup butter, melted 6 cups fresh corn kernels (about 12 ears),...Read More

Tomato Liquor – but not the kind you think! Do not be intimidated by the length of this recipe. It takes a lot of words to describe a really simple, very easy process! I call this  “liquor” because it is almost a distillation of tomato flavor. This has so many uses – I use it...Read More

This is a quick and simple preparation that adds pizzazz to a vegetable that many see as pretty bland. Although marinating is something that is normally associated with meat, many vegetables benefit from marinating as well. Using salt here would result in flabby vegetables, so do not salt until just before grilling. INGREDIENTS: 1 1/2...Read More

Garlic fries seem to be ubiquitous now. Some are really good, and some are dreadful. While I like garlic, it should be in balance, but if you like it incendiary, feel free to add more. After several attempts at making garlic fries that fell short, I looked at some packages and determined the secret ingredient...Read More

This is NOT like the stuff from out of the can. This version is much brighter and lighter in flavor. Using corn stock allows you to get away with less cream and enjoy a big corn flavor. INGREDIENTS: 1/4 white onion, finely diced 2-3 tablespoons shallots, finely diced 1 small garlic clove, minced 1/2 cup...Read More

INGREDIENTS: 1 bunch rapini, stems removed and rinsed 1 lemon, zest removed and reserved, and juiced ½ cup oil-cured olives, pitted and sliced lengthwise into ¼ inch strips ½ brown onion, peeled and finely diced 2-3 cloves garlic, peeled and de-germed, minced ½ cup white wine salt and pepper to taste 2-3 tablespoons olive oil,...Read More

This is a dish inspired by the flavors of southern France. The addition of the semi-dry (a.k.a. oil-cured or semi-dry oil cured) olives adds a depth and sweetness to the dish along with a winy/meaty flavor. INGREDIENTS: 1 to 1½ pounds (3-4 cups) summer squash, cut into 3/4 inch pieces 1 medium yellow onion, cut...Read More

This recipe uses the baby squash that can be found at the Borba Farms booth at the Aptos market. These are very small pattypan and zucchini squashes. The little “baby” squash has a bit of bitterness to them and is fairly firm, contrary to what many think. These squash can take more vigorous cooking methods...Read More