INGREDIENTS: 1 tablespoon olive oil 2 cloves garlic, minced 2 tablespoons parsley, minced 1 tablespoon balsamic vinegar 1/3 cup shallots, minced 3/4 cup tomato, chopped 2 tablespoons country-style Dijon mustard 1/4 teaspoon pepper 2 cups broccoli florets 2 cups cauliflower florets 8 ounces fresh linguine pasta 1/4 cup Parmesan cheese, freshly grated METHOD: Heal olive...Read More

While most are familiar with basil pesto, parsley makes a fresh-tasting condiment too! Parsley is one of the most popular herbs used in cooking or garnishing. Parsley comes in two varieties — flat leaf (also called Italian parsley) or curly leaf. Parsley is high in vitamin K and has anti-inflammatory properties. Toss parsley pesto with...Read More

This versatile falafel-flavored chickpea patty is loaded with flavor and one of our all-time favorites. With a few slight changes in spices and sauces, the recipe easily adapts to Middle Eastern, to Indian and even Mexican cuisine! Add a few crunchy elements for texture, such as sunflower seeds or grated carrot, when the mood strikes....Read More

Canned chipotle peppers add a rich, smoky flavor to these black bean pocket sandwiches. INGREDIENTS: 1 tablespoon mayonnaise 3 tablespoons sour cream, or nonfat plain yogurt 2 teaspoons chopped chipotle peppers in adobo sauce 1 16-ounce can black beans, rinsed 3/4 cup chopped red onion 3 tablespoons chopped fresh cilantro 1 clove garlic, finely chopped...Read More

A riff on the Egyptian classic Ful Medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame. Edamame (fresh green soybeans) has been shown to lower LDL cholesterol. They can be found shelled in the freezer section of well-stocked supermarkets. This stew is great served with couscous, bulgur, or warm whole-wheat...Read More

Nutrient-dense winter root vegetables feature in this Indian-inspired stew. Slow cooking extracts the flavors of the vegetables that combine with evocative far-east spices and the rich, buttery mixture of cashews and tahini to create an exotic dish. Serve with brown basmati rice, fragrant jasmine rice, couscous, millet, or quinoa. INGREDIENTS: 2 tablespoons mustard oil* or...Read More

This is a mouth-watering, delicious Indo-Chinese appetizer popular in the Straits region of Southeast Asia and throughout Malaysia and India. The cauliflower has a crispy coating and is glazed with a tangy spicy sauce. INGREDIENTS: 1/2 medium-head cauliflower, cut into bite-size florets Oil – for deep frying For the batter: 5 tablespoons all-purpose flour 3...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

INGREDIENTS: 2 large sweet potatoes 1 ripe avocado 1 red onion, sliced Sprouts or micro greens Sliced jack cheese 4 Ciabatta rolls (or favorite sandwich roll) Honey Dijon Poppyseed dressing (recipe below) METHOD: Cut sweet potatoes four times each so that you have four large rounds, leaving the skin on. Bring a saucepan of water...Read More

This mushroom and nut-based vegetarian pâté is delicious served with sliced and toasted artisan baguette or homemade seed crackers. INGREDIENTS: 4 tablespoons butter 4 cups fresh mushrooms, finely chopped (about 1 lb.) 1/2 cup scallions, white portion only 1/4 teaspoon thyme 1 teaspoon salt 1/3 cup dry sherry 8 ounces cream cheese, softened 1 cup...Read More