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

INGREDIENTS: 1 container (12 oz.) silken tofu (Mori-Nu is good) 1 tablespoon honey or agave syrup 2 cups semi-sweet chocolate chips 1/3 cup coffee liquor or chocolate orange liquor 1 teaspoon pure vanilla extract 1 prepared chocolate graham cracker crust METHOD: Place tofu and honey or agave syrup into a blender or food processor. Process...Read More

  Korean and Japanese cooks often top sliced tofu with a sautéed mushroom medley. The main differences are that Koreans panfry the tofu first, and they garnish the dish with yangnyumjang, a spicy sesame and soy sauce. The Japanese approach is to warm the tofu and then crown it with the hot mushrooms, which have...Read More

This is a delicious and spicy stir-fry redolent with garlic and fresh basil. You’ll find Thai basil at KT Farms at the Aptos Farmers Market at Cabrillo College. Serve it with steamed jasmine rice and sweet-hot Thai chile sauce. INGREDIENTS: 1 lb. kabocha pumpkin 3 tablespoons vegetable oil 10 cloves garlic, crushed 2 tablespoons crushed...Read More