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

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

In this dish, the zucchini is cut into thin strands resembling spaghetti. For this dish you will need a fixed blade slicer (a.k.a. mandolin) of some sort such as a Ben-Riner. Use the comb that gets you closest to spaghetti. INGREDIENTS: 4 – 6 medium zucchini, washed and ends trimmed (if you have different colors,...Read More

The USDA ranks the dandelion in the top four green vegetables because of its overall nutritional value. Who would have thought that this wild weed that we spend so much time trying to get rid of in our lawns had such nutritional riches? INGREDIENTS: 1 pound dandelion greens, well washed 1/2 cup chopped onion 1...Read More

Here is my riff on a French classic. Although the lettuce may seem an odd thing to include, it really does work here. This recipe is more of a guideline really, as cooking times will depend a lot on the peas. There are many versions of this recipe, and here is one more. The only...Read More

A happy marriage of flavors from a really simple dish. Hoisin is a sweet potato-based sauce that is used for many things, notably as the sauce in Mu Shu dishes in Chinese restaurants, and seems to be the ketchup of Vietnam, appearing on tables in phở restaurants as a condiment for noodles and on chicken....Read More