INGREDIENTS: 2 medium-sized bitter melon 1 teaspoon salt 1/2 cup chickpea flour 1 tablespoon rice flour 1 teaspoon red chili powder 1 teaspoon chaat masala Peanut or canola cooking oil to deep fry the chips Salt to taste METHOD: Wash the bitter melon and pat dry. Cut off the top and tail and then cut...Read More
Because these caramelized onions are so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be patient while cooking the onions. Long, slow cooking renders them sweet with a lasting flavor. You can prepare them ahead if you wish. And use the best imported balsamic vinegar! The intensity of balsamic vinegar...Read More
This dish was inspired by a small plate that a chef sent out one hot night almost thirty years ago. It was one of those things where the chef was being thrifty, but I would have paid gladly for this great combination of cool crunch and silky, nutty-flavored sauce. As it was, the waitress brought...Read More
Here is my version of this Lebanese eggplant dish. The tricks are to use a good qualityolive oil, fresh eggplant so the dish is not bitter, and grill the eggplant for a nice charred, smokey flavor. If you can’t grill use the broiler, but lower the rack so the eggplant has time to take on...Read More
INGREDIENTS: 1 bunch broccolini, trimmed and blanched 1/3 cup fresh peaches or mangoes, pureed 3 tablespoon mango chutney, finely chopped 2 tablespoons fresh lime juice 1 teaspoon serrano chiles, finely minced 2 tablespoons red chiles, finely minced 3/4 teaspoon ground cumin 1/8 teaspoon salt METHOD: Bring a pot of salted water to a boil. Briefly...Read More
This recipe is a healthy, non-dairy version of a spinach dip made popular by Café La Vie, that featured raw food. INGREDIENTS: 2 1/2 cups zucchini 1/4 cup water 2 cups cashews (soaked) 1 1/2 tablespoons salt 2 tablespoons white miso 2 tablespoons lemon juice 1 tablespoon yellow onion 3 cloves garlic 1/2 teaspoon white...Read More
Fresh artichokes are available year-round in California, but some claim the “frost-kissed” chokes you find in January and February are the sweetest. However, spring is the official season for artichokes and you’ll find them in abundance at the farmers’ markets. Medium to large artichokes are best for steaming — save the smaller ones for roasting....Read More
INGREDIENTS: 1 1/2 pounds button mushrooms 1-2 cups balsamic vinaigrette (recipe follows) METHOD: Clean the mushrooms. Do this by wiping them down with a clean towel or using paper towels. If you must, lightly rinse them with cold water and dry them with paper towels. Prepare the mushrooms for cooking. Decide on what you will...Read More
INGREDIENTS: 1 market bag bean mix (1 3/4 cup) from New Natives 2 lemons, juiced 2 garlic cloves 1-2 tablespoons tamari soy sauce 1/4 to 1/2 cup fresh organic carrot juice METHOD: Put all ingredients in a food processor or blender and blend till smooth. (A blender may need a little more liquid to get...Read More
