This vegan version of karidopita is full of flavor, spicy and moist — a satisfying cake to enjoy anytime. INGREDIENTS: Cake 1 cup vegetable oil 2 cups water 1/2 cup cognac 1/2 cup golden raisins 1/2 cup dark raisins 4 cups all-purpose flour 1 1/2 cups sugar 4 teaspoons baking powder 1/2 teaspoon cinnamon 1/2...Read More

These pickled strawberries are bright, crunchy, and versatile. They are a delicious addition to salads. They are great coarsely chopped, tossed with fresh herbs, and served with seafood or used as an accompaniment on a cheese plate. INGREDIENTS: 1 cup white wine vinegar 3/4 cup red wine vinegar 6 ounces ice 1 cup sugar 1...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

Green garlic packs wallop of garlicky goodness into this easy appetizer. This hummus is best served and eaten right away, since the flavor will intensify. Serve with crackers, pita bread, or fresh veggies. INGREDIENTS: 1 bunch green garlic (6 to 8 stalks), cleaned, trimmed and chopped 2 tablespoons Meyer lemon juice 1/2 teaspoon sea salt...Read More

Compotes are delicious served spooned over pound cake or a scoop of ice cream for a light dessert. Use as a topping for creamy oatmeal or yogurt for breakfast. INGREDIENTS: 1 cup dried apricots 1 cup dried plums (or prunes, pitted) 1 cup golden raisins 1/2 cup sugar 1 strip of lemon peel 2 whole...Read More

Naturally sweet, satisfying, and full of wholesome goodness, these Dried Fruit, Nut, and Seed Bars are the perfect homemade alternative to store-bought energy bars. A blend of dried apricots, dates, and prunes adds natural sweetness and chewy texture, while almonds, pumpkin seeds, sunflower seeds, and chia lend crunch, protein, and staying power. Lightly baked to...Read More

INGREDIENTS: 1 cup Medjool dates, chopped and pitted 2/3 cup almond butter (available from Minazzoli Farm or Stackhouse Bros.) 1 tablespoon maple or agave syrup Water 1/8 teaspoon salt 1/4 cup sunflower seeds 1/4 cup pepitas (raw pumpkin seeds) 1 tablespoon chia seeds 2 tablespoons flax seeds 2/3 cup chopped nuts (almonds, walnuts, pistachios all...Read More

INGREDIENTS: 1 1/2 cups brown or green lentils 2 tablespoons olive oil 1 large onion, chopped 3 large garlic cloves, chopped 4 – 6 cups water (or a combination of chicken, lamb, or vegetable stock mixed with half the water) 12 – 20 oz. chard (green, red, rainbow, or combination), chopped Sea salt Fresh ground...Read More

This dairy-free, raw, vegan dessert (or breakfast!) doesn’t contain sugar or require cooking. The pudding features the exotic tropical flavor of cherimoya. This recipe is for one person — so increase the recipe accordingly. INGREDIENTS: Flesh of 1 ripe cherimoya (discard skin and carefully remove ALL seeds) 1/3 cup unsweetened vanilla almond milk or Ripple...Read More