Salsa Fresca

Makes 2 cups (16 servings)

-3 medium tomatoes, finely chopped
-1 medium onion, finely chopped
-2 cloves garlic, minced
-2 to 3 fresh jalapeño peppers, seeded, ribs removed & finely
chopped (or substitute a mix of peppers in the box today)
-1 T. olive oil
-1 T. freshly squeezed lime juice
-2 T. chopped fresh cilantro
-Sea salt to taste

In large glass bowl, combine all ingredients and season to taste
with salt.

Refrigerate for at least one hour. Enjoy!

-This recipe is best when made several hours ahead of time
(and refrigerated) and given time to marinate.
-For a different twist, try adding corn, black beans, peaches or
mangoes to your salsa.
-This salsa will keep for several days if covered and kept

Adapted from, 4/12… Read the rest

Buttered Radishes with a Poached Egg

Buttered Radishes with a Poached Egg

Serves 2

-A couple handfuls of French Breakfast radishes
-1 T. organic butter
-5-6 green onions, sliced
-1 t. fresh thyme (rosemary also works well)
-pinch of salt
-2 pieces of bread, toasted
-2 eggs

In a skillet, heat butter over medium low heat. Add in
green onions and let cook until beginning to soften,
2-3 minutes.

Slice radishes in half and add to butter. Also add in thyme
and salt. Cover and let cook until radishes are tender,
5-6 minutes. Taste and adjust seasoning.

While radishes cook, poach eggs. If you don’t like runny
eggs, this would also be great with scrambled or

To serve, place toast on a plate, generously cover with
radish, and top with poached egg. Enjoy!

From, 5/12… Read the rest

Plum Oatmeal Crisp

Serves 6

-1/2 c. plus 1 T. all-purpose flour (spooned and leveled)
-1 c. plus 2 T. packed light-brown sugar
-1/2 c. old-fashioned rolled oats (not quick-cooking)
-1/4 t. salt
-1/2 c. (1 stick) cold unsalted butter, cut into small pieces
-2 1/2 lb. ripe plums (about 8), cut into 1-inch pieces

Preheat oven to 375°. In a medium bowl, stir together
1/2 cup flour, 1 cup sugar, oats, and salt.

Using a pastry blender or two knives, cut in butter until
coarse crumbs form.

In a shallow 2-quart baking dish, toss plums with remaining
2 tablespoons sugar and 1 tablespoon flour; sprinkle with
oat topping.

Place dish on a rimmed baking sheet. Bake until topping
is golden brown, 40 to 45 minutes.

Let cool 20 minutes before serving. Enjoy!

From Everyday Food, on, 9/08

 … Read the rest

Swiss Chard Tian

Serves 4-6

-1 lb. chard trimmed (can add in other greens as well)
-Olive oil, as needed
-1 leek or 1 onion, chopped
-3 garlic cloves, minced
-3 eggs
-Salt, to taste
-Pepper, to taste
-4 t. water
-Bread Crumbs, as needed

Chop the chard, both leaves and stems, and then boil the
chard for about 5-10 minutes in lightly salted water. Drain
the chard and set aside.

Preheat the oven to 350°. Pour some olive oil into a large
skillet. Add the onion and sauté lightly over low-medium
heat for 2-3 minutes.

Add the garlic and sauté for another minute. Add the
chard and continue sautéing for 2-3 minutes more,
blending the ingredients well.

Beat the eggs in a deep bowl, add the salt, pepper, and
water. Mix well.

Thoroughly butter a long, ovenproof dish. Place the chard
mixture in it and spread evenly. Pour the egg mixture on
the top and also spread evenly.

Sprinkle some bread crumbs over the top surface. Place the
dish in the oven for about 25-30 minutes. Serve hot. Enjoy!

Adapted from by way of A Complete Menu
Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette

 … Read the rest

Fennel & Parsley Salad with Meyer Lemon Vinaigrette

Serves 4 to 6

-2 large fennel bulbs, stems and leaves trimmed
-2 c. chopped fresh flat-leaf parsley (about 1 large bunch)
-2 t. minced Meyer lemon zest
-3 T. extra-virgin olive oil
-Salt and freshly ground black pepper
-1/4 c. shaved dry Jack or other grating cheese

Cut the fennel bulbs in half lengthwise and cut out and discard any tough core portion. Using a mandoline fitted with the slicing blade, and with the hand guard in place, or using a sharp knife, thinly slice each half lengthwise.

Combine the fennel, parsley, and lemon zest in a salad bowl. Drizzle with the olive oil and lemon juice and toss to combine.

Season with salt and pepper, keeping in mind the cheese will add saltiness, and toss again.

Scatter the cheese over the top and serve. Enjoy!

From The San Francisco Ferry Plaza Farmers’ Market Cookbook, 2006… Read the rest

Italina Light Lemon Custard

Serves 4

-3 extra large eggs, separated
-1 1 1/4 c. granulated sugar
-Grated lemon zest of 1 1/2 Meyer lemons-1/3 c. fresh Meyer lemon juice
-Pinch of salt

In the top pan of a double boiler, whisk together the egg yolks, sugar, lemon zest, lemon juice, and salt. Place over simmering water in the bottom pan and whisk until the mixture is a somewhat airy and thickened cream, about 5 minutes.

Remove from the heat and transfer to a bowl, cover with plastic wrap, and refrigerate until cool, about 30 minutes.

In a large bowl, using an electric mixer or a balloon whisk, beat the egg whites until stiff peaks form. Fold the whites into the yolk mixture in 3 batches, folding just until no white streaks remain.

Spoon into dessert bowls or glasses. Cover and chill before serving. Enjoy!

From Beverly Mills in The San Francisco Ferry Plaza Farmers’ Market Cookbook, 2006… Read the rest

Garlic-Roasted Fingerling Potatoes with Buttermilk Dressing

Garlic-Roasted Fingerling Potatoes with Buttermilk Dressing


Serves 6

-2 lbs. fingerling potatoes, cut into 1-inch chunks
-3 T. extra-virgin olive oil
-1/4 c. white wine
-2 t. coarse sea salt
-1/2 t. fresh ground black pepper
-1 T. minced fresh thyme leaves
-1 clove garlic, finely minced
Buttermilk Dressing
-1/2 c. buttermilk
-1/4 c. plain nonfat Greek yogurt
-1 T. lemon juice
-1 T. grated lemon zest
-1 T. honey
-1 T. minced fresh chives
-1 T. minced fresh dill
-1 T. minced fresh mint
-1/2 t. fine sea salt
1/4 t. ground black pepper

Preheat the oven to 400°. In a large bowl, combine potatoes, oil, wine, salt, pepper and thyme. Toss well to coat.

Arrange potatoes in a single layer on two large rimmed baking sheets. Cover tightly with aluminum foil and cook 15 minutes. Remove the foil and continue to roast potatoes until golden brown, about 30 minutes more.

Remove both baking sheets from the oven and toss potatoes with the minced garlic. Place potatoes back in the oven and cook for another 10 minutes until deep golden brown and garlic is fragrant (but not burnt).

Meanwhile, combine all dressing ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve. Enjoy!




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Lacinato Kale & Mint Salad with Spicy Peanut Dressing

Serves 4 as a side; 2 as a main

1 bu. Lacinato kale, chopped very small
1 c. fresh mint, minced
1 c. walnuts, chopped

Spicy Peanut Dressing
3 T. smooth natural peanut butter
3 T. warm water
3 T. rice wine vinegar
1 T. pomegranate molasses
1 T. soy sauce
1 t. fresh garlic, minced
2 t. fresh ginger, peeled & minced
1 t. sesame oil
1 t. dried red chili flakes

Toss the chopped kale, chopped mint and the walnuts
together. Set aside.

Put the peanut butter, warm water, garlic, rice wine
vinegar, pomegranate molasses, soy sauce, minced ginger,
sesame oil and red chili flakes into a blender and whirl
away at high speed until everything is smooth.

Toss the dressing with the salad, to taste. Enjoy!

Adapted from dymnyno on, 6/12

 … Read the rest

Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese

Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese

032912_webstercolumn-thumb-590x393-107090Serves 4

4 c. shucked fresh fava beans
1/4 c. fresh lemon juice
2 T. minced garlic
1/4 c. olive oil
Salt & freshly ground black pepper
1/4 lb. Manchego cheese, shaved thinly (or Asiago or
2 T. parsley, finely chopped

Fill a bowl with ice and water. Bring a large pot of salted water
to a boil. Add the fava beans and cook until just tender, 3 to 4
minutes. Drain and shock in ice water. Drain again and remove
outer skins.

Place the beans in a medium serving bowl. In a small bowl,
combine the lemon juice, garlic and olive oil and whisk until
blended. Season with salt and pepper, to taste. Pour the mixture
over the beans and mix well.

Add the cheese, sprinkle with the parsley and serve. Enjoy!

Adapted from Bobby Flay on

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