Serves 4 to 6
 
1 bunch black kale, tough stems removed, washed, spun dry and chopped
3 carrots, scraped and grated on the large holes of a box grater
1/4 cup finely sliced shallot, or torpedo onion
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
Pinch red pepper flakes
1 teaspoon grated lemon zest
Salt and pepper
1/3 cup crumbled feta cheese
1/3 cup roasted sunflower seeds, or sliced almonds
 
1.      In a salad bowl, combine the kale, carrots and shallot. 
2.      In a mixing bowl, whisk together the lemon juice, oil, red pepper, and zest.  Season with salt and pepper. 
3.      Toss the salad with the dressing.  Allow to mellow at room temperature for 1 hour.  When ready to serve, toss again with the feta and sunflower seeds. 

Chopped Salad Provencal

Serves 4
 
3/4 pound blue lake green beans, trimmed and cut into 1-inch lengths
1 bunch arugula, washed and spun dry
3 to 4 red radishes, trimmed, and thinly sliced
The radish leaves, washed and spun dry, stems removed
2 cups finely diced summer squash
1/3 cup fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
1 teaspoon herbs de Provence (this is a mixture usually containing dried thyme, dried basil, rosemary, dried tarragon, dried summer savory, dried marjoram, and dried oregano)
1/2 cup extra virgin olive oil
Salt and pepper
One 5-ounce can Italian tuna packed in oil, drained
 
1.      Bring 4 quarts of salted water to a boil and blanch the green beans for 3 minutes.  Remove and cool. Sprinkle with salt and pepper and set aside. 
2.      Put the arugula, radishes, radish leaves, summer squash and the beans into a bowl. 
3.      In another bowl, whisk together the lemon juice, lemon zest, shallot, mustard, herbs de Provence, and olive oil.  Season with salt and pepper.  Toss the salad with the mixture, and arrange on a serving platter, and scatter the tuna over the salad.  Drizzle with additional dressing and serve. 

Serves 4
 
3/4 pound blue lake green beans, trimmed and cut into 1-inch lengths
4 strips bacon cut into 1/2-inch dice
1/2 cup finely chopped onion
2 cups corn, cut from the cob
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons firmly packed light brown sugar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
 
1.      Bring 4 quarts of salted water to a boil, blanche the green beans for 3 minutes, drain thoroughly, season with salt and pepper, and set aside in a salad bowl. 
2.      In a skillet, cook the bacon until crisp, add the onion and corn, and saute for 2 minutes until the onion becomes translucent.  Transfer to the salad bowl with the beans.
3.      In a mixing bowl, whisk the oil, vinegar, sugar, and mustard.  Season with salt and pepper.
4.      Toss the beans and corn mixture with the salad dressing to coat and serve.  If you decide to refrigerate this it can be made ahead and kept in the refrigerator for 24 hours.  Remove from the refrigerator 1 hour ahead of serving.  

Serves 4 to 6
 
1 pound cavatappi pasta, cooked 3 minutes short of al dente (or elbows, or other shaped pasta)
2 tablespoons unsalted butter
1/2 cup finely chopped onion or shallot
2 ears corn, cut from the cob
2 cups summer squash, cut into 1/2-inch dice
Salt and pepper
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 3/4 cup chicken or vegetable broth
2 cups milk, heavy cream or 1/2 & 1/2
2 teaspoons Worcestershire sauce
2 cups shredded sharp cheddar cheese
few drops tabasco and salt
1/4 cup grated Parmigiano Reggiano
 
1.      Put the cooked pasta into a large mixing bowl.  Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2.      In a skillet, heat the butter add the onion, and saute for 2 to 3 minutes, till translucent.  Add the corn and summer squash, sautéing until the squash begins to color.  Season with salt and pepper, add the pasta in the bowl. 
3.      In the same skillet, heat the remaining butter, add the flour, and cook for 3 minutes, until white bubbles begin to form on the top of the roux.  Gradually add the broth and milk, stirring until the mixture begins to boil, and is smooth and thick.  Add the Worcestershire, half of the cheddar cheese and the Tabasco. Season with salt and pepper if needed.  
4.      Pour the mixture over the pasta and vegetables in the bowl and stir to blend.  Transfer to the prepared pan, sprinkle with the remaining cheeses, and bake for 30 to 40 minutes until the casserole is bubbling and the cheese is golden brown. 
5.      Cook’s Note
:  If you would like to make this ahead, it can be cooled, covered and refrigerated up to 2 days.  Remove from the refrigerator for 1 hour before baking. 

Serves 6
 
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated tangerine zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh tangerine juice
 
1.      Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2.      In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, and zest.
3.      Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4.      Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth. 
5.      Transfer the batter into the prepared pan.  Bake for 1 hour or until a skewer inserted into the center comes out clean. 
6.      Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.    Allow to cool.
7.        Pour the icing over the cake when the cake is cooled. 
8.      The cake keeps at room temperature for up to 5 days, freezes for about 2 months. 
 
Tangerine Icing
 
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh tangerine juice
 
1.      Whisk the juice into the sugar and drizzle over the cooled cake. 

• Red Torpedo Onions – Tutti Frutti Farms
• Hass Avocados – Bernard Ranches
• Chiogga Beets – Tamai Family Farms
• Rainbow Carrots – Black Sheep Farms
• Pink Grapefruit – J.J.’s Lone Daughter
• Chinese Eggplant – Her Produce
• Red Chard – McGrath Farms
• Mixed Summer Squash – Black Sheep Produce
• Encore Tangerines – Garcia Organic Farm

• Yellow Wax Beans – Dacquito Farms
• Bull Horn Peppers – J.R. Organics
• Yellow Peaches – See Canyon Orchards

Serves 4
 
1/2 cup vegetable oil
1 pound Chinese eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves minced
1 teaspoon grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions finely chopped for garnish
2 cups steamed rice for serving
 
1.      Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels. 
2.      Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink. 
3.      Add the eggplant back to the skillet. 
4.      In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce. 
5.      Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice. 

Serves 6 to 8
 
For the Vegetables
1/2 cup extra virgin olive oil
1 bunch rainbow carrots, tops removed, scraped, and thinly sliced
1 pound Chinese eggplant, root and stem ends removed, thinly sliced into rounds
1 pound summer squash, root and stem ends removed, thinly sliced into rounds
1 bunch rainbow chard, tough stems removed, and roughly chopped
1 cup torpedo onions, roughly chopped using the red and tender greens parts (you want nice chunks here)
4 garlic cloves, halved
Salt and pepper
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2.      Toss the carrots in about 3 tablespoons of the oil, sprinkle with salt and pepper and roast for 5 minutes. 
3.      While the carrots are roasting, combine the eggplant, squash, chard and onions with the remaining oil, garlic, and sprinkle liberally with salt and pepper. 
4.      Spread over the carrots on the baking sheet (it will mound slightly) and roast another 10 minutes, turning 1/2 way through the cooking.  Set aside to cool. 
 
For the Sauce and Assembly
1/4 cup extra virgin olive oil
1 torpedo onion, finely chopped, using the red part only
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
1 cup milk, or heavy cream (or omit this and add 1/2 cup more broth)
1/2 cup finely chopped basil leaves
2 cups grated Pecorino Romano
Salt and pepper
One package non-boil lasagna noodles
8 ounces whole milk mozzarella
 
1.      Preheat the oven to 350 degrees.
2.      In a saucier, heat the oil add the onion and garlic and cook for 2 minutes until fragrant. 
3.      Add the flour and saute for 2 minutes to cook the flour. 
4.      Add the broth and bring to a boil.  Add the milk, or cream if using, and the basil leaves.  Remove the sauce from the heat and add 1 cup of Pecorino. 
5.      Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
6.      Spread some of the sauce into the pan and top with a layer of lasagna noodles.
7.      Spread half of the roasted vegetables over the noodles top with some of the sauce, and some of the mozzarella. 
8.      Repeat with the lasagna noodles, vegetables, sauce, mozzarella, and finish with a layer of lasagna noodles, sauce, and the remaining cheeses.  Cover and bake for 30 minutes, uncover, and bake an additional 15 to 20 minutes until the cheese is golden brown and the lasagna is bubbling.  The uncooked lasagna can be covered and refrigerated for up to 2 days before baking. 

Makes about 2 cups
 
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
 
1.                  In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2.                  Pulse on and off to break up the garlic and nuts. 
3.                  With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
4.                  Refrigerate for up to 7 days or freeze for up to 6 months. 
5.                  Cook’s Notes: 
a.      To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry. 
Add a bit of vinegar or lemon juice to make a vinaigrette. 

Serves 4
For the Beets
1 bunch chiogga beets, scrubbed, tops removed
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone. 
2.      Put the beets onto the prepared pan, cover with foil and roast for 40 minutes (small) 55 (medium) 75 (large) until a small paring knife inserted into the middle goes in easily, without any resistance.  Cool the beets, slip off the skins, and thinly slice.  
For the Salad
 
1 bunch arugula, washed, and spun dry
2 torpedo onions, finely chopped using the red part only
Roasted beets (above)
2 tangerines, peeled and segmented
1/4 pound fresh mozzarella, or buratta, thinly sliced
1/4 cup tangerine juice
1/4 cup aged balsamic vinegar
2 tablespoons finely chopped basil
1/3 cup extra virgin olive oil
Salt and pepper
 
1.      Arrange the arugula and onion onto salad plates.  Arrange beet slices, tangerines, and mozzarella on top of the arugula. 
2.      In a small bowl, whisk together the juice, balsamic vinegar, basil, and oil.  Season with salt and pepper. 
3.      Drizzle the dressing over the salads and serve. 
4.      Cook’s Note:  This salad also makes a beautiful presentation on a buffet table by arranging the beets, tangerines, and mozzarella on the arugula on a serving platter.  Dress as directed. 
 

Serves 4
 
One bunch rainbow carrot, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Salt and pepper
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. 
2.      Arrange the carrots on the baking sheet in an even layer.
3.      In a bowl, whisk together the oil, honey, cumin, salt, and pepper. 
4.      Pour the mixture over the carrots and stir to coat the carrots. 
5.      Roast for 7 to 10 minutes, turning once, until the carrots are tender.  Serve warm. 
6.      The carrots tops make a delicious pesto to serve on top. 

Serves 6
2 strips bacon cut into ½ inch dice
2 red torpedo onions, thinly sliced crosswise, using the red part only
1 rib celery chopped
2 tablespoons flour
4 cups chicken or vegetable broth
1 cup grated zucchini
1 cup diced zucchini
1 cup red potatoes cut into 1/2 inch dice
2 carrots cut into 1/2-inch dice
½ teaspoon dried thyme
½ cup heavy cream (optional)
Chopped chives
 
1.                  Melt the butter in a medium saucepan, add the bacon and cook until crisp.  Add the onions and celery, sautéing for 3-4 minutes. 
2.                  Add the flour and whisk until smooth.  Gradually add the stock, whisking until smooth. Add the zucchini, potatoes, and carrots. 
3.                  Bring the soup to a boil and simmer for 10 minutes, until the potatoes are tender. 
4.                  Season with salt and pepper and add the thyme and heavy cream.  Bring the chowder to serving temperature.  Garnish with chopped chives.
 

Serves 4
 
1 1/2 cup pearlized farro
1/4 cup extra virgin olive oil
2 garlic cloves minced
1/2 cup finely chopped red torpedo onion, using the red and tender green parts
Pinch red pepper
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup toasted pine nuts
 
1.                  Bring 6 cups of salted water to a boil, add the farro, bring to a boil, and simmer for 15 to 20 minutes.  Drain thoroughly put into a bowl and set aside. 
2.                  In a large skillet, heat the oil, add the garlic, onion, and red pepper, saute until the onion begins to soften. 
3.                  Add the chard and toss until the chard wilts.  Season with salt and pepper. 
4.                  Add the chard to the farro and toss to combine. 
5.                  Add the Parmigiano and toss again. 
6.                  Garnish the Farro with the pine nuts. 

Serves 6
 
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped red torpedo onion, using the red parts only
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated summer squash
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked chicken, shredded or cut into bite sized chunks
Salt and pepper
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil
 
1.      Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray.  (you can also divide this in half and use two 8-inch casserole dishes)
2.      In a large skillet, heat the butter, and oil, add the onion, sage, and thyme, and cook until the onions begin to soften. 
3.      Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated. 
4.      Add the flour, and whisk (with a flat whisk) for 2 minutes. 
5.      Add the broth and bring to a boil. 
6.      Add the milk and chicken and bring to a boil.  
7.      Season the sauce with salt and pepper. 
8.      Transfer to the baking dish. 
9.      In a small bowl, blend together the breadcrumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together. 
10.  Sprinkle over the top of the casserole.
11.  Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown.  Allow to rest for 10 minutes before serving.  This is delicious over rice, or orzo pasta. 

Serves 4
This dish is equally delicious when using kale, or collards. 
 
4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted
 
1.      In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes. 
2.      Add the collards, saute until the chard are just wilted. 
3.      Add the broth, and simmer until the broth has evaporated.
4.      Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds. 

Serves 8
 
For the Crust
2 cups graham cracker crumbs
1/3 cup unsalted butter
1/3 cup sugar
 
1.      Preheat the oven to 350 degrees and coat the inside of a cheesecake or springform pan with non-stick cooking spray. 
2.      Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan. 
3.      Bake for 10 minutes, remove from the oven, and set aside. 
 
For the Batter
Three 8-ounce packages of cream cheese, softened
1/2 cup granulated sugar
12 ounces white chocolate, chopped, melted, and cooled
1 1/2 cups sour cream
4 large eggs
 
1.      In the bowl of an electric mixer, beat the cream cheese until smooth. 
2.      Add the sugar, melted chocolate, sour cream, and eggs, beating until smooth. 
3.      Pour into the baked crust. 
4.      Bake for 45 to 55 minutes, until the center is just set. 
5.      Allow to cool in the turned off oven. 
6.      When the cheesecake has cooled to room temperature, spread with 1 1/2 to 2 cups of Oro Blanco curd.  Cover and refrigerate for at least 8 hours. 
7.      When ready to serve, bring to a room temperature. 
Tangerine Curd
Makes about 3 cups
 
1 1/4 cup sugar
6 large eggs
1/2 cup fresh tangerine juice
1/2 cup chilled butter, cut into 1/2-inch cubes


1.      In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils. 
2.      Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated. 
3.      Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4.      Cool, and refrigerate, the curd will set up in the refrigerator.  Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes. 

Serves 4
 
One head romaine, washed spun dry and separated into leaves
1 pink grapefruit, peel and pith removed, and segmented
1 Haas avocado, peeled, pitted, and sliced in 8 wedges
1/4 cup pink grapefruit juice
2 tablespoons white vinegar
2 tablespoons honey
1/2 cup extra virgin olive oil
Salt and pepper
 
1.      Put the leaves onto salad plates, top with some grapefruit segments and avocado wedges. 
2.      In a bowl, whisk together the juice, vinegar, honey, and olive oil.  Season with salt and pepper. 
3.      Dress the salads with the dressing and serve. 

Serves 4
Although the crab and shrimp are my favorites in this salad, I have made it with leftover cooked chicken, and it’s terrific.
 
2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Meyer lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
4 teaspoons capers, drained
1/4 cup chopped parsley
Salt and pepper
1/2 pound jumbo lump crabmeat, picked over for shells
1/2 pound medium peeled and deveined cooked shrimp
2 Hass avocados
 
1.      In a food processor or blender, combine the scallions, mayonnaise, ketchup, lemon juice, horseradish, Worcestershire, capers, and parsley.  Process until the pureed.  Season with salt and pepper.  The dressing will keep in the refrigerator for up to 5 days. 
2.      Toss 1/2 the dressing with the crab and shrimp. 
3.      Just before serving, cut the avocados in half, remove the pit, and spritz with water (this will prevent discoloration) Mound the salad into the cut half of the avocado, and drizzle with a bit more of the dressing. 
 

Makes about 2 cups
 
2 avocados, peeled and pitted
1 cup Greek style yogurt
1/2 cup packed fresh cilantro leaves
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 tablespoon finely chopped jalapeno pepper
Salt and a few shakes Cholula or hot sauce
Tortilla chips, for serving
 
1.      In a food processor fitted with the metal blade, combine the avocados, yogurt, cilantro, cumin, lime juice, pepper, and salt. 
2.      Puree the mixture.  Taste for seasoning adding more salt and hot sauce.  Serve with tortilla chips. 
3.      To keep the dip from discoloring, spritz the dip with water, and cover with plastic wrap.  It should impede discoloration for up to 6 hours. 

Serves 4
 
1/3 cup sugar
1/3 cup water
Two 12-ounce bottles Corona or other pale lager
2 cups pink grapefruit juice
1/4 cup gold tequila
1/4 fresh lime juice
Ice
One lime cut into quarters
Coarse salt
 
1.      In a large pitcher, combine the sugar and water, and stir until the sugar is dissolved. 
2.      Add the Corona, juice, tequila, and lime juice.  Stir to blend. 
3.      Rub the rim of an 8-ounce glass with a cut lime, dip into the coarse salt, and fill with ice.  Pour the beer mixture over the ice and serve. 

Serves 4
This is a great side dish for a barbecue.
 
Serves 4 to 6
 
1/2 pound yellow beans, ends trimmed and cut into 1-inch pieces
2 tablespoons butter, melted
2 tablespoons onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 cups sour cream
Few drops of Tabasco
8 ounces Swiss cheese, coarsely shredded
 
1.      Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray. 
2.      Bring 4 quarts salted water to a boil and cook the beans for 3 minutes.  Drain thoroughly, and season with salt and pepper. 
3.      In a saucepan, stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 4 minutes.
4.      Add steamed green beans to the cream mixture.
5.      Pour green bean-cream mixture into the prepared casserole dish, sprinkle with Swiss cheese.
6.      Bake until cheese is bubbling, and topping is browned, about 20 minutes.
 

Serves 4
 
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 red torpedo onions, thinly sliced, using the red and tender green parts
1/2 pound Italian peppers, stem end and cored, thinly sliced
1/2 pound yellow beans, ends trimmed, and cut into 1-inch pieces
One 14.5-ounce can chopped tomatoes
Salt and pepper
2 tablespoons finely chopped mint
1/2 cup crumbled Feta cheese
 
1.      In a large skillet, heat the oil, saute the garlic and onions for 2 to 3 minutes, until the onions are softened.  Add the peppers and beans and toss to coat in the oil. 
2.      Add the tomatoes, season with salt and pepper and simmer until peppers and beans are tender.  Stir in the mint and sprinkle the dish with feta cheese.  This is delicious served warm or at room temperature. 

Serves 6
A great make-ahead for brunch, you can use your favorite stone fruit for this. 
 
For the French Toast
6 large eggs
2/3 cup milk
1 tablespoon Amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One 8-ounce loaf egg bread or Hawaiian sweet bread, torn into pieces
 
1.      Coat a 13 x 9-inch baking dish with nonstick cooking spray. 
2.      Put the bread into a large bowl.
3.      In a medium-size bowl, whisk together the eggs, milk, baking powder, Amaretto, baking powder, cinnamon, and sugar.  Pour the mixture over the bread and let soak for at least 15 minutes.    
 
For the Fruit
 
4 large firm yellow peaches, peeled, pitted, and thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch
 
1.      Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread, wedging it in to fit.
2.      Cover and refrigerate for at least 2 hours or overnight.
 
For the Topping
1/2 cup slivered almonds
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
2 to 3 tablespoons unsalted butter, melted
Confectioners’ sugar
 
1.      Preheat the oven to 375° F.
2.      In a small bowl, mix together the almonds, sugar, and cinnamon. Sprinkle evenly over the bread and top with the almonds. Brush with some or all of the melted butter and bake until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
3.      Remove from the oven and sift confectioners’ sugar over the top.  Allow the French toast to rest for 10 minutes before serving. 

Serves 6
 
For the Peaches
4 yellow peaches, halved and pitted
Raw sugar
 
1.      Preheat the grill or a grill pan, dip the cut side of the peaches into the sugar, and grill cut side down for 3 to 5 minutes until the fruit is softened. 
2.      Remove from the grill to a plate and allow to rest for 5 minutes.  Cut each half into wedges. 
 
For the Salad
1 head butter lettuce, washed and spun dry
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Madras curry powder
1 teaspoon Worcestershire
1/2 cup canola or vegetable oil of your choice
Salt and pepper
1/2 cup crumbled goat cheese (optional for garnish)
 
1.      Put the lettuce into a salad bowl.
2.      In another bowl, whisk together the vinegar honey, curry Worcestershire and oil. Season with salt and pepper. 
3.      Toss the salad with some of the dressing and plate the salad. 
4.      Top with some of the peach wedges and garnish with goat cheese. 

• German Butterball Potatoes – Flora Bella Organics
• Broccoli – Suncoast Farms
• Black Kale – Tamai Family Farms
• Cucumbers – Tutti Frutti Farms
• Valencia Oranges – J.J.’s Lone Daughter
• Indian Eggplant – Fresno Evergreen
• Rainbow Chard – McGrath Family Farms
• Mixed Summer squash – Tamai Family Farms
• Cilantro – McGrath Family Farms

• Mixed Cherry Tomatoes – Black Sheep Farms
• Kyoto Red Carrots – Girl and Dug Farms

Serves 4 to 6
For the Caponata
Caponata is best made ahead and served at room temperature. Caponata is a side dish served everywhere in Sicily and some areas of southern Italy—it is delicious with seafood, grilled meats, and poultry.
 
1 pound Indian eggplant, stem and root ends removed, cut into 1/2-inch dice
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree (if you have fresh tomatoes, you’ll need 1 cup of chopped tomatoes)
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, if salted, plunge into hot water for 2 minutes, then rinse
1/4 cup chopped green olives
 
1.      Salt the eggplant in a colander and set aside for 1 hour. 
2.      In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent. 
3.      Press any water out of the eggplant, and pat dry on paper towels. 
4.      Add the eggplant to the onions and celery, saute until the eggplant is golden brown. 
5.      Add the tomato, vinegar, and sugar. 
6.      Simmer for 5 to 7 minutes. 
7.      Add the capers and olives and keep warm until ready to serve.
8.      Caponata is better the next day, after the flavors get to know one another. 
 
For the Swordfish
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
2 1/2 pound swordfish filets
 
1.      In a 13-by-9-inch baking dish combine the oil, lemon juice, Worcestershire, and garlic. 
2.      Arrange the swordfish in the pan, turning to coat on both sides.  Refrigerate for 2 hours.
3.      Preheat the oven to 400 degrees and remove the swordfish from the refrigerator. 
4.      Roast the swordfish for 10 minutes per inch of thickness, or until an instant read meat thermometer inserted into the center of the meat registers 155 degrees.  Allow to rest for 5 minutes, serve with the caponata. 
Cook’s Note:
you can make this recipe with any thick-fleshed fish—bass, halibut, snapper all work well here.

Serves 4
Serve this spicy dish with rice as a meatless main course, or with pita or Naan as a first course. 
 
1 pound Indian eggplant, stem end removed and cut into 1/2-inch dice
Salt and pepper
1/4 cup vegetable oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
½ teaspoon turmeric
2 teaspoons garam masala
2 tablespoons thinly sliced jalapeno (discard seeds for less heat)
2 cups chopped tomatoes, chopped
1 teaspoon salt
½ cup chopped cilantro
2 tablespoons lime juice
1/2 cup plain yogurt for garnish
 
1.      Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment. 
2.      Combine the eggplant with salt, pepper and 2 tablespoons of vegetable oil, tossing to coat.  Roast for 15 to 20 minutes, until the eggplant is softened, and beginning to brown a bit. 
3.      In a large skillet, heat the remaining oil, add the onion, garlic, turmeric, garam masala and jalapeno, sautéing until the onion begins to soften. 
4.      Add the tomatoes, and the roasted eggplant, simmering until the mixture is a jammy consistency, about 10 minutes. 
5.      Season with salt, stir in the cilantro and lime juice, and simmer another 1 minute.  Serve hot, or at room temperature garnished with plain yogurt if desired.  

Serves 4
1 pound German butterball potatoes
 3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
2 cups cherry tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano
 
1.      Put the potatoes into water to cover and bring to a boil.  Simmer for 15 minutes until almost tender. 
2.      Remove from the water and cool slightly.
3.      Preheat the oven to 400 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray. 
4.      Thinly slice the potatoes and lay them into the baking dish. 
5.      In a bowl, combine the oil, garlic, oregano, salt, and pepper. 
6.      Drizzle some of the garlic oil over the potatoes. 
7.      Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano. 
8.      Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown. 
9.      Allow to rest for 5 minutes before serving. 

Serves 4
You can dress these up by topping with crumbled goat cheese, sharp cheddar, Provolone, or Asiago. 
 
1/2 pound German butterball potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
(your choice of dried herbs)
1 cup your choice of cheese if desired
 
1.      Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
2.      Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until the potatoes are tender.  Allow to cool for 10 to 15 minutes. 
3.      Combine the oil, salt, and pepper, and pour half of it onto the baking sheet. If you are using herbs, add them to the oil at this point.
4.      Take a potato, place it onto the baking sheet and using an oven mitt, press down on the potato to flatten it.  Repeat with the remaining potatoes.  Brush the potatoes with the remaining oil, and sprinkle with cheese if using. 
5.      Roast the potatoes for 20 to 30 minutes until crispy on the edges, and the cheese (if using) has melted and bubbled. 

Makes one loaf
 
2 1/2 cups all-purpose flour
1/2 cup stone ground corn meal
1 tablespoon baking powder
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon Tabasco or Cholula
1/2 teaspoon ground cumin
1/4 teaspoon chile powder
One 12-ounce bottle Corona beer
4 tablespoons unsalted butter, melted
6 ounces queso fresco cheese, crumbled
One 2-inch jalapeño, seeded and minced
3 tablespoons minced cilantro
 
1.      Preheat the oven to 375°. Coat a 10-by-5-inch loaf pan with nonstick cooking spray.
2.      In a large bowl, whisk the flour with the baking powder, sugar, salt, pepper, cumin, and chipotle chile powder.
3.      Make a well in the center of the dry ingredients.
4.      Add the beer and 3 tablespoons of the melted butter. Stir the mixture until only a few streaks of flour remain.
5.      Fold in the cheese, jalapeño, and cilantro until just combined.
6.      Scrape the batter into the prepared loaf pan and smooth the top. Pour the remaining 1 tablespoon of melted butter over the top.
7.      Bake for about 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes.
8.      Remove the bread from the loaf pan and let cool completely on the rack before slicing.

Makes about 2 cups
This delicious sauce is awesome as a drizzle over grilled meats, and poultry, stir it into rice, or drizzle it on steamed or roasted potatoes.  It freezes well and will keep its deep green color.  Thin it with oil to drizzle, add rice vinegar or lime juice to make a vinaigrette. 
 
2 cups packed fresh cilantro (you can include the tender stems)
1/4 cup pine nuts or almonds
2 garlic cloves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup sunflower or vegetable oil, plus a few more tablespoons to cover
 
1.      In a blender or food processor, combine the cilantro, pine nuts or almonds, and garlic.  Pulse on and off to break up the garlic and nuts.  Add the salt and pepper.
2.      With the machine running, slowly pour in the oil, until a paste forms.  Season with salt and pepper, pour into a jar, and cover with some more oil to preserve the color.  The pesto will keep in the fridge for 5 days, in the freezer for 6 months. 

Serves 4

3 tablespoons extra virgin olive oil
3 ounces pancetta, cut into 1/2-inch dice
1/2 cup finely chopped onion
Pinch red pepper flakes
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can garbanzo beans, drained and rinsed
Salt and pepper
 
1.      In a large skillet, heat the oil, add the pancetta, and cook until crispy.  Add the onion and red pepper flakes, saute for 2 to 3 minutes to soften.  Add the Swiss chard, and beans, saute until the chard is wilted, and the beans are tender.  Season with salt and pepper and serve.

Serves 4
 
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup rice vinegar
1/2 teaspoon salt
1 tablespoon white miso
1 teaspoon chili garlic oil*see note
2 teaspoons sugar
1/4 cup vegetable oil
2 scallions, thinly sliced using the white and tender green parts
2 tablespoons sesame seeds
1 tablespoon toasted sesame oil for garnish
 
1.      Put the kale into a salad bowl.  Toss with 2 tablespoons of vinegar and the salt.  Set aside. 
2.      In another bowl, whisk together the vinegar, miso, chili garlic oil, sugar, and vegetable oil. 
3.      Toss with the kale, add the scallions and sesame seeds, toss again. 
4.      Drizzle the salad with the sesame oil and serve.  
5.      Cook’s Note: 
In place of chili garlic oil, increase vegetable oil by 1 teaspoon, add one garlic clove minced, and a pinch of red pepper flakes. 

Serves 6
This has been one of my favorite soups during self-isolation; it is an old recipe from Marcella Hazan, it’s so simple, yet delicious. 
 
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1/2 pound German butterball potatoes, cut into 1/2-inch dice
3 1/2 cups chicken or vegetable broth
3 broccoli florets
1/2 cup grated Parmigiano Reggiano
salt and pepper
 
1.      In a Dutch oven, heat 2 tablespoons of butter with the oil.  Saute the onion over medium-high heat, until almost caramelized–this will take about 5 to 7 minutes.
2.      Add the garlic and cook another minute.
3.      Add the potatoes, and saute for 3 to 4 minutes, until the potatoes have begun to color.
4.      Add the broth, and broccoli.
5.      Bring to a boil, simmer for 10 to 15 minutes until the potatoes are tender.
6.      Add the remaining butter and Parmigiano, season with salt and pepper, and serve warm.

Serves 4 to 6
 
One pound shaped pasta such as medium shells, rotini, rigatoni
1 bunch broccoli, cut into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
2 tablespoons lemon juice
1 cup whole milk ricotta cheese
Salt and pepper
1 cup grated Parmigiano Reggiano, or Pecorino Romano
 
1.      Bring 8 quarts of salted water to a boil, add the pasta, and cook according to the package directions.  4 minutes before the pasta is done, add the broccoli to the pasta water.  Drain the pasta and broccoli, reserving 1 cup of the pasta water.
2.      While the pasta is cooking heat, the oil is a small skillet, saute the garlic, red pepper, and zest for 2 minutes, until fragrant. 
3.      In a serving bowl, combine the lemon juice, ricotta, garlic mixture and 1/2 cup of Parmigiano.  Add the hot broccoli to the bowl and toss to coat.  Season with salt and pepper, and garnish each serving with the remaining cheese. 

Serves 4
 
1/4 cup fresh lime juice
1 tablespoon fish sauce
1 tablespoon sugar
2 Thai chiles, thinly sliced
1 small garlic clove, finely grated
2 tablespoons canola oil
1 pound cucumbers, scrubbed, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
1 cup packed cilantro, chopped
1/2 cup salted roasted peanuts
1/2 cup red onion, very thinly sliced
Salt and pepper to taste
 
1.      In a small bowl, whisk the lime juice with the fish sauce, sugar, chiles, garlic and oil. In a large bowl, toss the cucumbers, cilantro, peanuts, and onion.
2.      Add the dressing and toss to coat. Season with salt and serve right away.

Serves 4
 
1 pound cucumbers, scrubbed, seeded, and cut into thin slices
1/2 cup thinly sliced red onion
1/4 cup Greek style yogurt
1/4 cup milk
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
Salt and pepper
1/4 cup finely chopped dill
 
1.      Put the cucumbers and onion into a salad bowl.
2.      In a small bowl, whisk together the yogurt, milk, zest, lemon juice, salt, pepper, and dill.
3.      Pour over the cucumbers and let marinade in the refrigerator for at least 2 hours.  Serve cold. 

Serves 10

 
    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 oranges, peel and pith removed, and sliced 1/4-inch thick
 
1.      Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2.      Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3.      Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter. 
 
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
 
1.      Preheat the oven to 350 degrees.
2.      In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
3.      Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4.      Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth. 
5.      Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6.      Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7.      Turn the cake out onto a serving platter and serve at room temperature. 
8.      Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.    

Makes about 12
 
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup unsalted butter
1cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup orange juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar
 
1.      Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
2.      In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
3.      In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour, and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
4.      Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Dust bars with powdered sugar

Serves 6
 
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini or summer squash, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini
 
1.      In a large skillet, heat the oil, saute the garlic and zucchini/summer squash until it begins to color, and loses some of its liquid.  Set aside. 
2.      In a mixing bowl, whisk together the eggs, the cheese, and half the pepper.  Set aside at room temperature.
3.      Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente. 
4.      When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend. 
5.      Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce.  Taste the pasta and add more pepper if desired and serve. 

Serves 4
 
2 tablespoons extra-virgin olive oil
1/2 medium red onion, diced
2 garlic cloves, minced
1 tablespoon finely chopped cilantro
2 cups diced zucchini, summer squash, or a mix
salt and freshly ground black pepper
1 cup crumbled cotija cheese
 
1.      In a large skillet, heat the oil, saute the onion and garlic for 2 to 3 minutes until the onion is softened. 
2.      Add the cilantro and squash, season with salt and pepper, and saute until the squash begins to color, and softened, about 5 minutes.  Sprinkle with the cheese and serve. 

Serves 6
 
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 sweet yellow onion, thinly sliced
1 pound summer squash, stem and root ends removed, and thinly sliced
2 cups chopped cherry tomatoes
1/2 teaspoons dried thyme
Salt and pepper
4 large eggs
2 cups shredded Gruyere cheese
 
1.      Preheat the oven to 350 degrees. 
2.      In a large ovenproof skillet, heat the oil, and saute the garlic and onion until the onion is soften.  Add the squash, tomatoes and thyme, season with salt and pepper and simmer until the mixture has thickened.  Season with salt and pepper. 
3.      In a bowl, whisk together the eggs, and pour over the squash mixture. 
4.      Sprinkle with the cheese and bake for 30 to 45 minutes until the eggs are set. 
5.      Remove from the oven and allow to rest for 10 minutes before cutting into wedges. 
 

Serves 4
 
1 basket mixed cherry tomatoes, stemmed and cut in half
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Salt and pepper
1/2 cup finely chopped onion
1 teaspoon dried oregano (this is optional—see note)
 
1.      Preheat the oven to 350 degrees and line a baking sheet with parchment, silicone, or aluminum foil.
2.      In a bowl combine all the ingredients and spread onto the baking sheet.  Roast for 25 to 35 minutes until the edges of the tomatoes are beginning to char and they are softened, and the skins are wrinkled.  Remove from the oven, cool, cover and refrigerate.
3.      The tomatoes are delicious as a garnish for grilled meats, poultry, or seafood.  They can be used as a bruschetta topping, mixed into pasta, or salads. 
4.      Cook’s Note: 
You can go two ways here, omit the herb, and have them be plain.  When you use them, you can add your choice of fresh herb to the mix.  I’ve used oregano here, but you can use dried basil, rosemary, marjoram, or mint. 

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 basket Sungold tomatoes, washed, stems removed, and quartered
Salt and pepper
1/4 cup finely chopped basil
1 pound linguine, spaghetti, or farfalle, cooked 2 minutes short of al dente saving some pasta water
1/2 cup grated Pecorino Romano or Parmigiano Reggiano
 
1.      In a skillet, heat the oil and saute the garlic until it is translucent.  Remove from the pan.
2.      Add the tomatoes, season with salt and pepper, and saute until the tomatoes are softened, and saucy. Season again with salt and pepper if necessary. Add the basil.
3.      Add the pasta to the skillet, and toss to coat, adding pasta water to create a creamy sauce.
4.      Serve garnished with grated cheese.
 

Serves 8

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated red carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1.      Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or, line 24 muffin cups with baking liners.
2.      In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, pineapple and juice, and nuts, stirring until blended.  Add the flour, baking soda, and cinnamon and stir to combine.  Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.  Cupcakes 30 minutes.
3.      Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4.      Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes
until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes. 
Orange Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
 
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1 teaspoon orange extract
1 teaspoon vanilla paste or extract
Orange juice as needed
1.      Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and extract, vanilla and beat until the mixture is of spreadable consistency. 
2.      If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.

• Purple Cabbage – Black Sheep Farms
• Red Torpedo Onions – Tutti Frutti Farms
• Oro Blanco Grapefruit – Bernard Ranches
• White Cascade Potatoes – Weiser Family Farms
• Gold Beets – Tamai Family Farms
• Green Kale – McGrath Family Farms
• Rainbow Carrots – Black Sheep Farms
• Yellow Corn – Tamai Family Farms
• Mixed Summer Squash – Black Sheep Farms

• White Peaches – See Canyon Orchards
• Burgundy Plums – See Canyon Orchards

Serves 6
 
    1 Tbs. olive oil
    6 slices apple wood-smoked bacon cut into julienne    
    1 cup thinly sliced red torpedo onion, using only the red part
    6 cups thinly sliced red cabbage
    1 cup dark brown sugar
    1/4 to 1/3 cup red-wine vinegar
    Salt and freshly ground black pepper
 
1.      In a 5- or 6-quart Dutch oven, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered, and the bacon is crisp, 3 to 4 min.
2.      Add the onion and cook, stirring frequently, until soft and lightly colored, about 3 min.
3.      Add the cabbage and cook, stirring regularly, until just wilted, about 5 min.
4.      Add the brown sugar and vinegar, stir well, and let cook until the cabbage is wilted but still has a bit of crunch left to it, about 5 minutes.
5.      Season with 3/4 tsp salt and several grinds of pepper.
6.      Adjust the acidity or sweetness with a touch more vinegar or sugar if you like and add more salt and pepper if needed.

Serves 4 to 6
 
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 oranges or Tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish
 
1.      Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved.  Add the wine, Oro Blanco, orange or tangerine segments, and Triple Sec.  Cover and refrigerate for at least 4 hours, or overnight. 
2.      For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water.  Serve garnished with an orange or lime slice.

Serves 4
 
One bunch arugula or other greens, washed, spun dry and chopped (remove any tough stems)
One bunch golden beet, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup Oro Blanco juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped red torpedo onion
1 cup vegetable oil
Salt and pepper
One Oro Blanco, peel and pitch removed, segmented
1 cup crumbled goat cheese
To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use—see below)
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil.  Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife.  Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad a dice is nice J)
2.      Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.
3.      Cook’s Note:
  If you have an Insta-pot, beets can be cooked for 15 minutes at high pressure with natural release. 
 
To Assemble
 
1.      Put the arugula or greens into a salad bowl.
2.      In a small mixing bowl, whisk together the juice, vinegar, mustard, onion, honey, and oil, until thickened.  Season with salt and pepper to taste. 
3.      Drizzle some of the dressing over the arugula and toss to coat.  Plate the salad, arrange some of the beets over the greens, and top some of the Oro Blanco segments and crumbled goat cheese.

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute.  If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1.      In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant.  Add the greens, and saute to 3 to 4 minutes until wilted. 
2.      If the skillet is dry add a bit of water or broth, to help wilt the greens. 
3.      Season the greens with salt and pepper if needed and serve warm.  They are a terrific bed for grilled poultry or meats.

Serves 4
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons honey
1 teaspoon ground cumin
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
2.      In a bowl, combine the carrots, oil, salt, pepper, honey, and cumin. 
3.      Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time. 
When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto Serve warm. 

Makes about 3 cups
 
2 cups chopped carrot tops, washed, and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper
 
1.      In a food processor or blender, combine the carrot tops, garlic, and almonds.  Pulse on and off to break up the garlic and nuts. 
2.      With the machine running, pour in the oil, and process until smooth. 
3.      Season with salt and pepper.  Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4.      Drizzle the pesto over the roasted carrots or toss with pasta. 

Serves 4 to 6
 
1 bunch rainbow carrots, coarsely shredded
1/2 cup finely chopped torpedo onions, using the red and tender green parts
3 tangerines, peeled, separated into segments, and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
 
1.      In a bowl, combine the carrots, scallions, and tangerines. 
2.      In a small bowl, combine the vinegar, sugar, mustard, and oil.  Season with salt and pepper.
3.      Pour the dressing over the carrots and toss to coat.  The salad can be refrigerated for up to 12 hours.  Re-toss when ready to serve. 

Serves 4
White Cascades are low starch potatoes, I’ve given measurements, but be careful, sometimes the potatoes will need a bit more butter, or sour cream to achieve a nice consistency.
 
One pound cascade white potatoes, scrubbed, peeled if desired
1/4 cup unsalted butter
1/4 cup sour cream
1/2 cup grated sharp cheddar cheese
1/4 cup finely chopped red torpedo onion using the green part only
Salt and pepper
 
1.      Put the potatoes into water to cover, bring to a boil, and simmer for 20 to 25 minutes until tender. 
2.      Drain thoroughly.
3.      Add the butter and sour cream, and mash the potatoes, a few lumps are OK.
4.      Fold in the cheddar cheese, and onion, season with salt and pepper and serve. 

Serves 6
 
1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch curly kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano
 
1.      Bring 8 quarts of salted water to a boil.  Add the pasta and cook for 2 minutes short of al dente. 
2.      In a large skillet, heat the oil, saute the pancetta until crispy.
3.      Add the garlic and swirl in the pan for 3 seconds until fragrant.
4.      Add the kale and cook until the kale is wilted.  Season with salt and pepper.
5.      When the pasta is cooked, drain, reserving 1 cup of hot pasta water if needed.
6.      Toss the pasta with the kale in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce. 
7.      Serve the pasta garnished with the remaining cheese. 

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound white cascade potatoes, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss cheese
 
1.      Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2.      In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale.  Saute the kale until it begins to wilt. 
3.      Add the milk and cream to the pan, along with the sliced potatoes, and garlic. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender.  Season with salt and pepper. 
4.      Combine the cheeses in a bowl. 
5.      Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese. 
6.      Do-Ahead:
  At this point, you can cool, cover, and refrigerate overnight. 
7.      Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender. 
8.      Allow the gratin to rest for 10 minutes before serving. 

Serves 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups grated zucchini or summer squash
2 large eggs
1/2 cup whole milk ricotta
1/3 cup grated Pecorino
Salt and pepper
 
1.      Preheat the oven to 350 degrees, and butter six 4-ounce ramekins. 
2.      In a skillet, heat the oil and saute the garlic for 30 seconds until fragrant. 
3.      Add the zucchini and saute until the zucchini is wilted, and the liquid in the pan is absorbed. 
4.      Cool.
5.      In a blender, combine the eggs, ricotta, pecorino and zucchini, and blend until combined. 
6.      Pour the into the prepared ramekins to within 1/2-inch of the top.
7.      Bake for 30 to 45 minutes until set.  Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce. 
 
For the Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated Pecorino Romano
Salt and pepper
 
1.      In a saucepan, heat the butter, add the flour, and cook whisking for 2 minutes. 
2.      Add the milk and bring to a boil. 
3.      Take the pan off the heat, add the cheese, and whisk until melted. 
4.      Season with salt and pepper.  Serve warm.

Serves 8
3 tablespoons unsalted butter
1/2 cup finely red torpedo onion, using only the red part
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)—or summer squash
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese
 
1.      In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.  Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes.  Season with the salt, pepper, and Tabasco. 
2.      Sprinkle with the flour and cook, stirring, for 2 minutes.  Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3.      Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4.      Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray. 
5.      Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.  Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
6.      Cook’s Note
:  If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.  They will only need about 15 to 20 minutes baking time.

Serves 8
This recipe calls for zucchini, but you can sub in Gold Bar squash for the zucchini, or mix and match
 
Six 6-inch-long zucchini or summer squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped red torpedo onion, using the red part only
1 clove garlic, minced
½ cup finely diced boiled ham
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere
 
1.      Line a baking sheet with a silicone liner or aluminum foil or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2.      Bring an inch of water to a boil in a large pot. Place the zucchini in a steamer insert, fit it into the pot, cover, and steam the zucchini until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes.  Remove from the pot and let cool a bit. Then gently scoop out the insides of the zucchini with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the zucchini finely.
3.      In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion and chopped zucchini, and cook, stirring, until the onion begins to soften, about 3 minutes.  Add the garlic, ham, and cook, stirring, for another 2 minutes.  Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
4.      Stuff the zucchini shells with the mixture and place on the prepared baking sheet or in the baking dishes.
Do-Ahead:
At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
5.      Preheat the oven to 375°F. Cover the zucchini evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes.  Remove from the oven and serve hot, warm, or at room temperature.

Serves 4 to 6
 
4 tablespoons unsalted butter
2 zucchini squash, thinly sliced
1/2 cup red torpedo onion, chopped
2 ears sweet corn, cut from the cob
1/4 cup finely chopped fresh basil
Salt and pepper
1 cup grated sharp cheddar cheese
4 large eggs, beaten
1/2 cup crumbled goat cheese
 
1.      Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2.      In a skillet, heat the butter, and saute the zucchini, onion, and corn, until the onion and zucchini are softened.  Add the basil, and season with salt and pepper. 
3.      Transfer the mixture to a bowl and allow to cool slightly.
4.      Add the cheeses, and eggs, and stir to combine.
5.      Pour into the prepared baking dish and bake for 30 to 35 minutes until the pie is set in the center.  Remove from the oven, allow to rest for 10 to 15 minutes before cutting into wedges and serving. 
6.      Cook’s Note:  This recipe will make about 8 muffins for individual servings. 

Serves 6

For the Cornbread
1/2 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoon baking powder
3/4 teaspoon salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream
1 cup corn cut from the cob
 
1.      Preheat the oven and heat the oven to 375°F. Coat a 9-inch square baking dish with non-stick cooking spray.
2.      In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3.      In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4.      Gradually beat in the eggs, one at a time, until well combined.
5.      Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined.
6.      The batter may look curdled at this point. Fold in the corn
7.      Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
8.      Pour the batter into the prepared baking dish.
9.      Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.
For the Peaches
4 firm peaches (you can sub in any stone fruit you have on hand), halved, and pitted
2 tsp. raw sugar
 
1.      Preheat the oven to 400 degrees.
2.      Dip the cut sides of the peaches into the raw sugar and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
3.      Roast for 15 to 20 minutes, until the peaches are soft.  Cut the peaches in half and keep warm.
 
For the Maple Bourbon Sauce
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
Vanilla ice cream for serving
 
1.      In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts. 
2.      Add the maple syrup and bring to a boil.  Simmer for 5 minutes, to reduce the sauce. 
3.      Add the bourbon and continue to cook for another 5 minutes.  Serve warm. 
 
To serve:
  Cut the cornbread into squares.  Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream.  Ladle some of the sauce over the peaches and ice cream.  Serve warm. 

Makes 1 dozen
 
1/4 cup butter or margarine, softened
1/3 cup sugar
1 large egg
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla paste or extract
3 white peaches, peeled, pitted, and chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter or margarine
 
1.      Preheat the oven to 375 degrees and coat the inside of muffin tins with non-stick cooking spray.
2.      Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy.
3.      Add egg, beating until blended.
4.      Combine 2 1/3 cups flour, baking powder, and salt.
5.      Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.
6.      Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
7.      Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.
8.      Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

Serves 6
 
1 pound white peaches, peeled, pitted, and cut into wedges
1 pound burgundy plums, pitted and cut into wedges
1 1/2 cups sugar
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 cup unsalted butter
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2 cups whole milk
1 Tablespoon vanilla paste or extract
 
1.      Preheat the oven to 375 degrees.  Put the peaches, plums, 1 cup sugar, brown sugar, cornstarch, and cinnamon in a bowl, and stir to combine.  Set aside.
2.      Put the butter into a 13-by-9-inch baking dish in the oven and allow to melt. 
3.      In another bowl, whisk together the flour, remaining sugar, baking powder, salt, milk, and vanilla. 
4.      Pour into the hot butter, and top with the peaches.
5.      Bake for 1 hour, until golden brown.  Serve warm with vanilla ice cream. 

Serves 4 to 6
 
4 white peaches, halved, and pitted
Raw sugar
1 head butter lettuce, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese, or blue cheese for garnish
 
1.      Preheat the grill, broiler, or a grill pan.  Dip the cut halves of the nectarines in the raw sugar and grill cut side down for about 3 to 4 minutes, until the fruit is softened.  Remove from the grill.  (Depending on how many salads you are making you can either cut the halves into wedges, or leave them whole)
2.      Put the lettuce into a salad bowl.
3.      In a small bowl, whisk together the orange juice, honey, Dijon mustard, rice vinegar, garlic, and oil.  Season with salt and pepper.  Toss the salad greens with some of the dressing and plate the salad. 
4.      Arrange the nectarines on the lettuce, sprinkle with some of the dressing, and garnish with some of the cheese. 
5.      Cook’s Note: 
This salad is great using any stone fruit, the basic recipe remains the same, you can change out the type of lettuce, and use your favorites. 

Makes One 9-inch tube
For the Streusel Topping
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, chilled and cut into pieces
 
1.      In a food processor, process the flour, sugars, and cinnamon.  Remove 2 tablespoons and set aside.
2.      Add the butter to the work bowl and pulse the flour mixture on and off until it becomes crumbly.  Set aside.
For the Coffee Cake
 
1 1/4 cup sugar
12 tablespoons unsalted butter softened
4 large eggs
1 tablespoon vanilla paste or vanilla extract
2 1/4 cup all-purpose flour
1 tablespoons baking powder
3/4 teaspoon baking soda
1 1/2 cups sour cream
2 cups chopped burgundy plums
 
1.      Coat the inside of a tube or bundt pan with non-stick cooking spray and preheat the oven to 350 degrees.  Set aside while preparing the cake.
2.      In the bowl of an electric mixer, cream together the sugar and butter until light.  Add the eggs, vanilla and beat together until combined (it may look curdled) 
3.      Add the remaining ingredients except the plums and beat until smooth. 
4.      Pour half the batter into the prepared tube pan. 
5.      Toss the nectarines with the 2 tablespoons of the reserved streusel flour mixture and spread onto the center of the batter. 
6.      Top with the remaining batter and sprinkle with the streusel topping.
7.      Bake for 55 to 65 minutes until a skewer inserted in the center comes out clean. Cool on a wire rack for 30 minutes, remove from the tube pan and allow to cool on a wire rack.  I have cut this when it was still warm at 60 minutes, it is a bit crumbly, but still delish!
 

• Italian Sweet Long Peppers – Fresno Evergreen Farm
• Murcott Tangerines – Friends Ranches
• Black Kale – Tamai Family Farms
• Chinese Eggplant – Her Produce
• Red Radishes – McGrath Family Farm
• Parsnips – Tutti Frutti
• Arugula – Tamai Family Farms
• Yellow Corn – Tamai Family Farms
• Shanghai Bok Choy – Her Produce

• Persian Cucumbers – Dassi Farms
• Heirloom Tomatoes – J.K. Thille Ranch

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Serves 4
This is an awesome side dish to serve with grilled Italian sausages, meats, and chicken, mix with eggs for a frittata, or serve on toasted baguette slices for a crostini shaving a bit of Parmigiano or Romano over the top.  It’s also delicious on flatbreads. 
 
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium sweet yellow onion, thinly sliced
1/2 pound Italian sweet peppers, cored, seeded and thinly sliced into rings
2 tablespoons red wine
1 tablespoon tomato paste
Salt and pepper
2 tablespoons finely chopped basil
2 tablespoons finely chopped Italian parsley
 
1.      In a large skillet, heat the oil, add the garlic and onions and saute until the onions begin to turn translucent.
2.      Add the peppers, wine, and tomato paste, and cook, stirring until the peppers are softened.  Season with salt and pepper, stir in the basil and parsley and serve warm or at room temperature. 

Serves 4 to 6
This is delicious either hot or at room temperature for a picnic.  You will need an oven-proof skillet, cast iron works well here.
 
1 cup tangerine juice
2 1/2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
 2 teaspoons cornstarch
2 1/2 pounds chicken parts, thighs and drumsticks work well here (you’ll need about 8 pieces) 
salt and freshly ground pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 teaspoon grated ginger
1/2 cup finely chopped tangerine peel
2 scallions, finely chopped
 
1.      Preheat the oven to 400 degrees. 
2.      In a mixing bowl, whisk together the juice, vinegar, soy sauce, honey, and cornstarch.  Set aside.
3.      Season the chicken liberally with salt and pepper. 
4.      Heat the oil in an oven-proof skillet over medium high heat and brown the chicken on all sides.  When the chicken is browned, remove to a plate, reduce the heat to medium add the garlic, ginger, and tangerine peel, and saute for 1 minute.  Add the sauce and bring to a boil.  Return the chicken pieces to the skillet, turning in the sauce.  Roast for 15 to 20 minutes, until the chicken registers 165 degrees on an instant read meat thermometer.  Sprinkle with the scallions and serve. 

Serves 4
 
1/2 cup tangerine juice
1/4 cup fresh lime juice
1/3 cup cranberry juice
1 cup vodka
Ice
 
1.      In a large pitcher, combine the ingredients, fill the pitcher with ice, and stir to blend. 

Serves 4 to 6
 
Lime wedges
Coarse salt
1 cup gold tequila
3/4 cup fresh lime juice
3/4 cup fresh tangerine juice
1/4 cup orange liqueur
Ice
 
1.      Rub the cut side of the lime on the outside rim of an on-the-rocks glass and dip the rim into coarse salt.
2.      Put the tequila, lime juice, tangerine juice, and orange liqueur into a blender.  Add ice to fill.  Blend the margarita and pour into the prepared glasses to serve. 

Serves 4
 
1/2 pound Chinese eggplant, stem end removed, and cut into bite sized pieces
2 scallions, finely chopped
1 teaspoon grated ginger
2 garlic cloves, minced
2 teaspoon chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon honey
2 tablespoons soy sauce
1 tablespoon rice wine (mirin)
1 teaspoon cornstarch
1/2 pound ground pork (or sub in ground chicken or turkey)
3 tablespoons vegetable oil
 
1.      In a small bowl, mix 3 tablespoons of scallions, ginger, garlic, and chili garlic sauce.  Set aside. 
2.      In another bowl, mix together the vinegar, sugar, and soy sauce.
3.      In another bowl, mix the pork, rice wine and cornstarch. 
4.      Heat the oil in a wok, add the eggplant, and cook until the eggplant is soft, about 5 minutes.
5.      Add the pork, and cook, until the pork is no longer pink, and there are no large pieces. 
6.      Add the scallion mixture and stir for 1 minute.  Add the vinegar mixture, and cook another 2 minutes, until the eggplant is tender.  Sprinkle with the remaining scallions and serve. 

Makes 12
 
¼ cup sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated parsnips
 
1.      Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat a 12-cup muffin tin with nonstick spray and set aside.
2.      Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3.      Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all the flour is moistened, there will be some lumps.
4.      Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5.      Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. 
6.      Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
7.      Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Serves 6
 
Crostini
Makes about 24 pieces
 
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
 
1.      Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet. 
2.      Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown. 
3.      Remove from the oven and allow to cool. 
4.      The crostini can be stored at room temperature for 2 days, or frozen for one month. 
 
Arugula Pesto
Makes 1 1/2 to 2 cups
 
1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
 
1.      In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley. 
2.      With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3.      Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color. 
4.      Refrigerate for up to 1 week, freeze for up to 3 months.
5.      Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato grilled steak.    

Serves 6
 
1/2 pound linguine cooked 2 minutes short of al dente
2 scallions, finely chopped using the white and tender green parts
1 cup bok choy, tough ends trimmed and cut into 1/2-inch ribbons
2 parsnips, cut on the diagonal in 1/4-inch pieces
3 red radishes, scrubbed, ends trimmed and julienned
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
1 clove garlic, minced
1teaspoons peeled and grated fresh ginger
2 tablespoons soy sauce
2 tablespoons cup creamy peanut butter (don’t use natural, it separates)
2 tablespoons rice vinegar
2 teaspoons brown sugar
1/2 cup chopped dry roasted peanuts
2 tablespoons sesame seeds
 
1.      In a salad bowl, combine the linguine, scallions, bok choy, parsnips, and radish. 
2.      In a food processor, combine the oils, garlic, ginger, soy, peanut butter vinegar and sugar, process until combined. Taste for seasoning, and adjust using more sugar, or water if soy sauce is too salty. 
3.      Pour over the noodles and vegetables and toss to coat. 
4.      Serve garnished with chopped peanuts and sesame seeds. 
 

Makes 2 cups of dip
For the Dip
1 cup plain Greek yogurt
1/4 cup freshly squeezed lemon juice
1/4 cup chopped dill
1/4 cup finely chopped mint
Grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 cup crumbled Feta
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 Persian cucumbers, scrubbed and finely chopped
 
1.      In a large mixing bowl, combine the yogurt, lemon juice, dill, mint, zest, oil, garlic, Feta, salt, pepper, and cucumbers. 
2.      Season with additional salt, pepper, or lemon juice. 
3.      Cover and refrigerate for at least 2 hours, and up to 5 days. 
 
For the Veg
4 to 5 Italian sweet long peppers, cored, seeded and cut into long strips for dipping
1 bunch radishes, trimmed, and cut in 1/2
1 bunch parsnips, scraped, and cut into matchsticks
Persian cucumbers, scrubbed, and cut into matchsticks
 
1.      Arrange the vegetables around the dip and serve. 

Serves 6
 
1 1/2 cups pearlized farro
3 Gold Nugget tangerines, peeled, segmented, and chopped
2 Persian cucumbers, scrubbed, and finely chopped
4 radishes, scrubbed, trimmed, and finely chopped
1 bunch arugula, washed, spun dry and chopped
1/3 cup Murcott tangerine juice
2 tablespoons honey
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
 
1.      Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until barely tender.  Drain thorough and put into a salad bowl to cool. 
2.      When the farro is cool, add the tangerines, cucumbers, radishes, and arugula. 
3.      In another bowl, whisk together the tangerine juice, honey, rice vinegar, and oil.  Taste for seasoning and adjust using salt and pepper. 
4.      Pour some of the dressing over the salad and toss to coat, serve the salad at room temperature. 
5.      If you are planning to refrigerate the salad, save some of the dressing to re-toss before serving.  The salad will keep in the refrigerator for up to 3 days. 

4 cups stale baguette or Italian bread cubes
2 Persian cucumbers, diced
1/2 cup red onions, thinly sliced
1 1/2 cups chopped heirloom tomatoes
2 ribs celery, finely chopped
1/2 cup red wine vinegar
1 garlic clove, minced
1/4 cup finely chopped basil or oregano
1 cup extra virgin olive oil
Salt and pepper
 
1.      Put the bread cubes, cucumbers, onions, tomatoes, and celery in a large salad bowl. 
2.      In a mixing bowl, whisk together the vinegar, garlic, basil, and olive oil. Season liberally with salt and pepper. 
3.      Pour over the salad and toss to coat.  The salad should sit at room temperature for 30 minutes before serving, or up to 4 hours.  It’s best made ahead. 

Makes about 2 cups
 
2 tablespoons butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
2 chipotle chilies in adobo, chopped
1/2 cup diced tomato
1 1/2 cups corn, cut off the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup grated mild cheddar cheese
1/2 cup grated Monterey jack cheese
1/4 cup chopped cilantro
 
1.      Melt the butter in a 10-inch skillet and sauté the onion, garlic, cumin, and Chipotle for 2 to 3 minutes, or until you can smell the spices, and the onion, begins to soften. 
2.      Add the tomato and corn and toss once or twice to coat with the onion mixture. 
3.      Remove the pan from the heat and transfer to a mixing bowl.  Allow the mixture to cool.
4.      Add the sour cream, mayonnaise, and cheeses, stirring to blend. 
5.      Cover and refrigerate for at least 4 hours or overnight. 
6.      Remove from the refrigerator, garnish with cilantro, and serve with tortilla chips and fresh vegetables for dipping.
 

Serves 4
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours.
 
1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought
 
1.      Fill a large bowl with warm water and soak the kale in the water to soften.  Drain and spin dry in a salad spinner.
2.      In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest.  Puree until smooth.  Season with salt and pepper.
3.      Dress the kale leaves with some of the dressing and toss to coat.  Refrigerate the salad for at least 20 minutes, or up to 6 hours.  Toss in the remaining Parmigiano and the croutons and serve.

Serves 6
 
    3 tablespoons white miso paste
    2 tablespoons fresh lemon juice
    1 tablespoon rice wine vinegar
    1/2 teaspoon toasted sesame oil
    3 tablespoons sugar
    2 tablespoons extra virgin olive oil
    1/4 teaspoon ground white pepper
    1 bunch kale tough stems removed and cut into 1/2-inch ribbons
    1 Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
    2 medium carrots, grated on the large holes of a box grater (about 1/2 cup total)
 
1.      In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
2.      Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.

Serves 2
 
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
2 Shanghai bok choy, root end removed, washed, spun dry and cut into 1-inch pieces
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish
 
1.      In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds.  Add the soy sauce, and broth, and bring to a boil. 
2.      Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze.  The bok choy is done with the root end is tender.  Serve sprinkled with sesame seeds and drizzled with sesame oil. 
 

• Orange carrots – Dacquisto Family Farms
• Rainbow Swiss Chard – McGrath Family Farms
• White Corn – Black Sheep
• Chinese Eggplant – Her Produce
• Fennel – Tutti Frutti Farms
• Leeks – Tutti Frutti Farms
• Valencia Oranges – Polito Family Farms
• Red Beets – Tamai Family Farms
• Italian Parsley – McGrath Family Farms

• Lemon Cucumbers – Her Produce
• Star Ruby Grapefruit – Bernard Ranches

Serves 6
This French classic can be served hot or cold.
 
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 1/4 pounds low starch potatoes, such as Yukon gold, Satina, Reds, or white creamers peeled, and coarsely chopped
6 cups vegetable or chicken broth
Salt and pepper
1 cup heavy cream
1/4 cup chopped chives for garnish
 
1.      In a Dutch oven, heat the butter, and saute the leek for 5 to 6 minutes, until they begin to turn translucent.
2.      Add the potatoes and toss in the butter and leek mixture. 
3.      Add the broth and bring to a simmer. 
4.      Simmer for 10 to 15 minutes until the potatoes are tender. 
5.      Season with salt and pepper.
6.      Puree the soup with an immersion blender.
7.      Add the cream, and season again with salt and pepper.
8.      Serve the soup hot or cold garnished with chopped chives.

Serves 4 to 6
 
One pound linguine, cooked 2 to 3 minutes short of al dente, reserving some of the hot pasta water
1/4 cup unsalted butter
2 tablespoons extra virgin olive oil
2 cups finely chopped leeks, using the white and tender green parts
Salt and pepper
1/2 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio or white vermouth)
1/2 cup creme fraiche
1/4 cup finely chopped Italian parsley
1 cup grated Parmigiano Reggiano
 
1.      In a large skillet, melt the butter and oil, add the leeks, season with salt and pepper, and saute for 5 minutes, until the leeks are wilted, and turning translucent. 
2.      Add the wine, and simmer to reduce the wine by half.  Remove from the heat, and whisk in the crème fraiche and parsley. 
3.      Add the pasta to the skillet and toss to coat.  Add half of the Parmigiano, and a bit of pasta water if needed to make a creamy sauce.  Serve garnished with the remaining cheese. 

Serves 4 to 6
 
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 leek, thinly sliced using the white and tender green parts
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs
2 tablespoons water
Salt and pepper
6 ounces crumbled goat cheese
 
Preheat the oven to 350 degrees. 
In a large oven-proof skillet, heat the oil, swirl the garlic in the pan till fragrant, about 30 seconds. 
Add the leek, and saute until the leek is wilted, about 3 minutes. 
Add the chard, season with salt and pepper, and toss in the flavored oil, until wilted. 
In a mixing bowl, whisk together the eggs, water, salt, and pepper. 
Pour over the chard mixture, making sure that the mixture is combined. 
Crumble the cheese over the top and bake for 8 to 10 minutes until the eggs are set. 
Allow to rest for 5 minutes before cutting into wedges.  The frittata can be served hot or at room temperature. 
Cook’s note:
  You can vary the cheeses here, or leave out the cheese, although fresh mozzarella is a nice choice, as well as Monterey Jack, or feta. 

Serves 4
 
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice, or to taste
1/4 to 1/2 teaspoon ancho chili powder, or to taste
2 garlic cloves, minced
1 cup cotija cheese, crumbled
1/4 cup finely chopped cilantro
Salt and freshly ground black pepper
6 ears corn, shucked. 
 
 
1.      In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic, cheese, and cilantro.  Season with salt and pepper, additional lime juice, or chili powder to taste.  Refrigerate until ready to use. 
2.      Meanwhile preheat the grill for 10 minutes, or light charcoal, and when white ash forms on the charcoal, spread the coals. 
3.      When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6 minutes total. 
4.      Remove the corn from the grill and roll in the mayonnaise mixture.  Serve with additional mayonnaise mixture on the side.   

Serves 4 to 6
A version of this salad is served throughout southern Italy and Sicily.  It’s a lovely taste of Italian summer.
 
1 bulb fennel, root end removed, and wispy ends removed, save for garnish
1 leek, thinly sliced using the white part only
4 Valencia oranges, peel and pith removed, and sliced 1/2 inch thick
1/2 cup black oil cured olives
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and pepper
1/4 cup finely chopped Italian parsley, for garnish
 
1.      Thinly sliced the fennel on a mandoline and arrange on a serving platter. 
2.      Scatter the leek over the fennel, and arrange the orange slices over all. 
3.      Scatter the olives over the oranges. 
4.      In a mixing bowl, whisk together the oil, and vinegar, season with salt and pepper. 
5.      Pour over the salad, garnish with the parsley, and serve at room temperature.  Garnish the platter with wispy fennel greens.

Makes 2 cups of Dip
This dip is great with fresh veggies, makes an awesome sauce for burgers, and is delicious with potato chips. It can be the ‘blue’ for your red white and blue celebration. 
 
1 bunch baby carrots, scrubbed, and tops removed
 2 cups sour cream
1/2 cup mayonnaise
1/2 cup finely chopped leek using some of the green part
1 1/2 tablespoons Worcestershire sauce
1 1/2 cups crumbled blue cheese
1/2 teaspoon freshly ground black pepper
4 shakes Tabasco
6 strips bacon, cooked crisp and crumbled
 
1.                  In a mixing bowl, stir together the sour cream, mayonnaise, leeks, Worcestershire, blue cheese, and Tabasco until blended.
2.                  Cover the dip and refrigerate for up to 3 days.  Taste the dip for seasoning and adjust it before serving.  Sprinkle the bacon over the dip and serve with potato chips, crackers, and fresh vegetables.

Makes about 2 cups
 
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
 
1.                  In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2.                  Pulse on and off to break up the garlic and nuts. 
3.                  With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
4.                  Refrigerate for up to 7 days or freeze for up to 6 months. 
Cook’s Notes:
  To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry. 
Add a bit of vinegar or lemon juice to make a vinaigrette. 

Serves 4
 
3 tablespoons miso paste
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
1 pound Chinese eggplant, stem ends removed, and quartered lengthwise
2 tablespoons toasted sesame seeds
 
1.                  Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2.                  In a bowl, whisk together the miso, brown sugar, vinegar, soy, garlic, and ginger. 
3.                  Add the eggplant to the bowl and stir to coat. 
4.                  Spread the eggplant and any excess marinade onto the baking sheet and roast for 10 to 12 minutes, until the eggplant is golden brown and tender. 
5.                  Remove from the oven, transfer to a serving bowl, and sprinkle with sesame seeds. Serve warm or at room temperature.

Serves 4 to 6
This is a great side dish to serve with grilled meats, poultry, or seafood.  If you aren’t a fan of the licorice flavor of fennel, it disappears when cooked. 
 
1 cup heavy cream
1 cup milk
2 garlic cloves, minced
2 leeks, thinly sliced using the white and tender green parts
1 fennel bulb, root end and wispy greens removed, and thinly sliced
1 cup shredded Gruyere cheese
 
1.                  Preheat the oven to 350 degrees and coat the inside of a 1-quart gratin dish or 9-inch pie plate with non-stick cooking spray.
2.                  In a large skillet, heat the cream, milk, garlic, and leeks, until the mixture comes to a boil. 
3.                  Simmer for 5 minutes, until thickened.
4.                  Add the fennel, transfer to the gratin dish, sprinkle with the cheese, and bake for 15 to 20 minutes until bubbling and the cheese is golden brown.  

Serves 4 to 6
 
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup orange juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch Italian parsley washed and spun dry; stems trimmed
3 oranges, peel and pith removed, and sliced 1/2-inch thick
1 cup crumbled goat cheese
1.      Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.  Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife. 
2.      When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl. 
3.      In a mixing bowl, whisk together the vinegar, juice, oil, and basil.  Season with salt and pepper. 
4.      Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour. 
5.      Put the parsley leaves and orange slices onto salad plates.  Drizzle with a bit of the dressing.
6.      Arrange beet slices onto the parsley and oranges, sprinkle with goat cheese, drizzle with the remaining dressing and serve. 

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute.  If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1.      In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant.  Add the greens, and saute to 3 to 4 minutes until wilted. 
2.      If the skillet is dry add a bit of water or broth, to help wilt the greens. 
3.      Season the greens with salt and pepper if needed and serve warm.  They are a terrific bed for grilled poultry or meats.

Serves 10

 
    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 oranges, peel and pith removed, and sliced 1/4-inch thick
 
1.      Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2.      Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3.      Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter. 
 
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
 
1.      Preheat the oven to 350 degrees.
2.      In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
3.      Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4.      Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth. 
5.      Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6.      Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7.      Turn the cake out onto a serving platter and serve at room temperature. 
8.      Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.    

Makes about 2 cups
 
3 cloves garlic, chopped
1 medium shallot, chopped
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 cup packed fresh parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
 
1.                  In a food processor, blender or mortar and pestle, combine all the ingredients, until a paste is formed. 
2.                  Cover and refrigerate for at least 2 hours, or up to 5 days.  The chimichurri will keep in the freezer for about 2 months.  It is great drizzled over grilled meats, and poultry. 

Makes about 4 cups
 
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill chopped
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
freshly ground black pepper
1 cup crumbled feta cheese

In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta.  Season with salt and pepper.  Refrigerate for at least 2 hours and serve with pita chips and crudités. 

Serves 4 to 6
 
2 tablespoons extra-virgin olive oil
1 leek, finely chopped, using the white and tender green parts
2 ears corn, kernels cut from cobs
Salt and pepper
2 tablespoons lime juice
¼ cup sour cream
¼ red onion, sliced thin
4 lemon cucumbers, scrubbed, quartered, seeds removed and cut into thin slices
3/4 cup feta cheese crumbled
¼ cup fresh basil leaves, torn
 
1.      In a large skillet heat the oil, and saute the leek and corn for 2 to 3 minutes, until the corn begins to turn translucent.  Remove to a large bowl, and cool
2.      Season with salt and pepper.
3.      In another bowl, combine the lime juice, sour cream, and red onion.  Season with salt and pepper.
Combine the corn, cucumber, and the sour cream mixture.  Add the feta and basil leaves, season with salt and pepper and serve cold.

Serves 8
 
1/2 cup superfine sugar
1 1/2 cups hot water
2 oranges, thinly sliced
2 ruby grapefruits, thinly sliced
3/4 cups Triple Sec
One 750-ml bottle white wine, Sauvignon Blanc, Pinot Grigio or Pinot Gris
Sparkling water
 
1.                  In a pitcher, combine the sugar, water, fruit Triple Sec and wine. Refrigerate for at least 4 hours.    
2.                  When ready to serve, fill wine glasses with ice cubes, pour in the sangria mixture, and top off with sparkling water. 

Makes about 3 cups
 
1 1/4 cup sugar
6 large eggs
1/2 cup fresh grapefruit juice
1/2 cup chilled butter, cut into 1/2-inch cubes


 
1.      In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils. 
2.      Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated. 
3.      Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4.      Cool, and refrigerate, the curd will set up in the refrigerator. 
5.      Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes. 

Serves 10 to 12
If you are celebrating 4^th of July, this is great dessert—you can get the fruit and dairy products at Specialty Produce, and the whole thing can be made in advance. 
 
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened, and cut into 1/2-inch bits
1 cup buttermilk
4 large eggs
2 teaspoons lemon extract
1 teaspoon grated lemon zest
1.                  Preheat the oven to 375 degrees.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2.                  In the bowl of an electric mixer combine the flour, baking powder, salt, soda, and sugar, stirring to blend. 
3.                  With the machine running on low, add the butter a few pieces at a time, beating until the flour mixture is crumbly.
4.                  In a 2 cups measure, stir together the buttermilk, eggs, extract, and zest.
5.                  With the mixer running on low, gradually pour in the buttermilk mixture, beating until the mixture is smooth, scraping down the bowl, if necessary.
6.                  Pour the batter into the prepared pan, and bake for 35 to 40 minutes, until a skewer inserted into the middle comes out clean.  Cool the cake on a wire rack for 10 minutes, then turn out onto a rack to cool completely. 
7.                  Do-Ahead:  At this point, you can slip the cake into a 2-gallon zipper-top plastic bag and refrigerate for 3 days or freeze for up to 2 months.  Defrost overnight in the refrigerator.
 
Assembly
 
2 cups heavy cream
2 cups mascarpone cheese
1/3 cup sugar
3 pints medium size strawberries
1 pint blueberries
1.                  In the bowl of an electric mixer, whip the cream until it is very stiff.  Add the mascarpone and sugar, and whip again until combined. 
2.                  Slice one pint of strawberries ½-inch thick and set aside.  Slice the other berries in half.  Wash the blueberries and pick over for stems.  Dry the blueberries completely.
3.                  Using a serrated knife, slice the cake in half horizontally.  Spread a layer of the whipped cream mixture over the cake about ½-inch thick.  Top with the sliced strawberries. 
4.                  Cover with the top cake layer and spread the top and sides with the remaining whipped cream, reserving about ½ cup. 
5.                  Draw a box in the upper left corner of the cake measuring 4 inches from the top left hand side of the cake and 5-inches in from the left side of the cake for the blueberry background and fill with some of the blueberries, so that you can still see some of the white frosting (any remaining blueberries can be used for garnishing slices of cake). 
6.                  Lightly mark 1-inch lines along the horizontal edge of the cake and beginning at the top of the cake alternate rows of sliced strawberries, cut side down, beginning at the “star” box with the butt end of the berries against the box.  Continue to make the red stripe rows alternating with a frosted row all the way down the cake.  Depending upon the size of your berries you should have 4 red rows and 4 white rows. 
7.                  Place the remaining whipped cream into a pastry bag fitted with a star tip or a zipper-top plastic bag, with a small hole snipped into the corner.  Pipe small stars between the blueberries to resemble stars on the flag.
8.                  Cover the cake with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.  Remove the cake from the refrigerator and serve cold garnished with any remaining blueberries.  
9.                  Cook’s Note:  Size does matter in this dessert.  The larger the strawberries, the less stripes you will have.  Here in San Diego they are sometimes gargantuan—sometimes 2-inches in length!  These aren’t the ones you want for this cake—you want something small to medium size (1-inch maximum) so that you’ll have enough stripes to make it interesting—there will always be someone in the crowd who will point out that your cake isn’t “actually” a flag because you don’t have the requisite number of stripes—they are the people you don’t invite back!  Save the large berries for coating with chocolate

Wishing you all a safe and happy holiday weekend.  Remember to wear your mask. 

@Diane Phillips   www.dianephillips.com   Blog:  www.cucinadivina.blogspot.com

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Crudités with Fresh Herb Ranch Style Dip

Serves 6 to 8
 
1 bunch broccoli, cut into florets
One bunch yellow baby carrots, trimmed and scrubbed
1/2 Cauliflower cut into florets
2 cups zucchini cut into matchsticks
2 cups mayonnaise
1 cup sour cream
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning
 
1.      Arrange the vegetables on a serving platter and refrigerate. 
2.      In a mixing bowl, whisk together the remaining ingredients.  Cover and refrigerate for at least 4 hours and up to 5 days. 
3.      When ready to serve, place the dip in a bowl, and serve with the vegetables. 
4.      Cook’s Note:  In the dead of winter when herbs are expensive, or non-existent use 1/3 the amount of dried herbs in the dip. 
 

Serves 6
 
1 bunch broccoli, stems removed, and cut into florets
1 cup panko breadcrumbs
2 eggs, beaten
1 cup shredded sharp cheddar cheese, or Parmigiano Reggiano
1/4 cup finely chopped red torpedo onions, using the red part only
2 garlic cloves, minced
Salt and pepper
Extra virgin olive oil
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2.      Bring 4 quarts of salted water to a boil, add the broccoli, and cook until softened, about 5 minutes.  Drain thoroughly and cool. 
3.      Put the broccoli, panko, eggs, cheese, onion, and garlic into a boil, and stir to combine. 
4.      Shape the mixture into 1-inch balls and arrange on the baking sheet.  Brush with olive oil, and bake for 15 to 18 minutes, until the tots are golden brown.  Serve warm. 

Serves 4
 
1/4 cup packed light brown sugar
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoons oyster sauce
1 teaspoon chile-garlic sauce
1 teaspoon grated ginger
2 garlic cloves, minced
3 tablespoons vegetable oil
4 chicken breasts, cut into bite sized pieces
1 bunch broccoli, cut into florets
2 torpedo onions, thinly sliced, using the red and tender green parts
Cooked rice, for serving
 
1.      In a mixing bowl, combine the sugar, cornstarch, soy, oyster sauce, chile garlic, ginger, garlic, and 1 tablespoon vegetable oil.  Pour 1/2 of the mixture into a zip-lock bag, add the chicken, seal the bag, and marinate in the refrigerator for at least 2 hours.  Set the rest of the marinade aside. 
2.      In a large wok or skillet, heat the remaining oil, and stir fry the chicken until it is white on all sides, push it to the side, add the broccoli and 1/2 the onions, and stir fry another 3 to 4 minutes, until the broccoli is crisp/tender.  Toss the chicken and broccoli together, add the remaining marinade, and cook until the chicken and broccoli are coated.  Serve over rice. 

Serves 4
 
1 head cauliflower, cut into florets
3 garlic cloves, finely grated
¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika
12 flour or corn tortillas
Crumbled Cotija cheese, for garnish
Salsa, for garnish
Pickled Onions, for garnish
 
1.      Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone. 
2.      In a bowl, combine the cauliflower, garlic, oil, cumin and paprika, tossing to coat. 
3.      Spread the cauliflower onto the baking sheet, and roast for 12 to 15 minutes, until browned.  Remove from the oven. 
4.      Toast the tortillas, and spread some of the cauliflower onto the tortillas, garnish with cheese, salsa, and pickled onions. 

Makes about 4 cups
These are a great garnish for tacos, burgers, sandwiches, and salads. 
 
1 bunch torpedo red onions, root end trimmed, and sliced 1/4-inch thick using the red and tender green parts
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
 
1.      Combine all the ingredients in a glass bowl and stir to combine.  Refrigerate for at least 4 hours, or up to 24 hours. 
2.      Drain the marinade and refrigerate for up to 5 days. 

Serves 8
 
One head cauliflower, cut into florets
salt
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
 Freshly grated nutmeg
 Freshly ground black pepper
 cracked or coarse black pepper, for garnish
 
1.      Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray. 
2.      Bring 4 quarts of salted water to a boil. Add the cauliflower, and simmer until the cauliflower is tender. 
3.      Transfer to a food processor and puree. 
4.      In a saucepan, heat the butter, and whisk in the flour.  Whisking for 2 minutes. 
5.      Slowly add the milk and bring to a boil. 
6.      Remove from the heat, and whisk in the cauliflower puree, eggs, and Parmigiano. 
7.      Season with salt, pepper, and nutmeg.
8.      Pour the mixture into eight 6-ounce ramekins.  Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set. 
9.      Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of fonduta sauce. 

Fonduta Sauce
8 egg yolks
2 cups heavy cream
1 1/2 cups grated Parmigiano Reggiano
Freshly ground black pepper
 
1.      In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 10 to 15 minutes. 
2.      Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth.  Keep warm over the simmering water. 
3.      If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time.  Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.

Serves 4
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
Grated zest of 1 lemon
Pinch red pepper flakes
1 bunch kale, tough stems discarded and cut into 1/2-inch ribbons
2 to 3 tablespoons fresh lemon juice
Salt and pepper
 
1.      In a large skillet, heat the oil, add the garlic, zest, and red peppers, and saute for 2 to 3 minutes, don’t let the garlic brown, it should be translucent.
2.      Add the kale, and saute for 3 to 4 minutes, until just wilted.
3.      Add the lemon juice, salt, and pepper, and saute another minute. Serve warm.

Serves 4 to 6
 
2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pounds scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
 
1.      Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment. 
2.      Melt the butter and olive oil in a large skillet over medium-high heat.
3.      Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown. 
4.      Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5.      Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
6.      Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
7.      Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

Serves 4 to 6
 
1 pound Japanese sweet potatoes, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped red onion
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup grated Gruyère cheese

1.      Put the potatoes into a water to cover and bring to a boil.  Simmer for 20 to 25 minutes until tender. 
2.      Cool slightly, remove the skins, and put the flesh into a mixing bowl.
3.      Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
4.      In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown. 
5.      Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato mashed, add some cream or milk to make a smooth mixture.  Stir in the bacon.  Taste for salt and pepper and adjust. 
6.      Transfer the mixture to the prepared pan, sprinkle with the cheese, and bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through.  Serve with poultry, pork, or seafood. 

Serves 4
For the Zucchini
2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped shallot or onion
1 garlic clove, minced
2 zucchini or summer squash, grated on the large holes of a box grater (or food processor)
Salt and pepper
 
1.      In a skillet, heat the butter and saute the onion and garlic for 2 to 3 minutes until the onion is softened. 
2.      Add the zucchini, season with salt and pepper, and saute until the zucchini loses most of its moisture.  Season with salt and pepper and set aside. 
3.      Do-Ahead:  You can make this 2 to 3 day ahead of time, because the zucchini is so delicate, you add it at the last minute when you are making the risotto.
 
For the Rice
4 tablespoons unsalted butter
1/4 cup finely chopped shallot or onion
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed zucchini (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper
 
1.      In a wide saucepan, melt 2 tablespoons of butter, and saute the onion for 2 to 3 minutes until the onion is softened. 
2.      Add the rice, and toast in the butter and onion mixture. 
3.      Add the wine, and bring to a boil, stirring until the wine is almost evaporated. 
4.      Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate. 
5.      Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
6.      Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano.  Season with salt and pepper and serve garnished with the remaining cheese. 

Serves 6

4 zucchini, scrubbed, ends removed, and cut in half lengthwise
2 tablespoons unsalted butter
1/4 cup chopped torpedo onions
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
 
1.      Steam the zucchini for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
2.      Using a grapefruit spoon, remove the interior of the zucchini leaving 1/2-inch shell.  Chop the zucchini flesh. Preheat the oven to 350 degrees.
3.      In a skillet, heat the butter, add the onion and garlic and saute for 2 to 3 minutes to soften the scallion.  Add the zucchini flesh and saute another 3 minutes. 
4.      Add the flour and cook 1 minute.  Gradually add the broth and milk, bringing to a boil.  Season with nutmeg, salt, and pepper.  Remove from the heat, fold in the parsley and Gruyere.
5.      Re-stuff the zucchini with the mixture and sprinkle each zucchini with some of the Parmigiano. 
6.      Do-Ahead:  The zucchini can be refrigerated overnight, bring to room temperature before baking. 
7.      Roast the zucchini for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown. 
8.      Serve warm. 

Serves 4
This can be meatless, just omit the lamb, and proceed as directed.
 
1 pound Indian eggplant
1/4 cup extra virgin olive oil
1/2 pound ground lamb (or chicken, turkey, beef of pork)
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon dried oregano
One 14.5-ounce can chopped tomatoes
1/4 cup finely chopped mint
Salt and pepper
2 cups cooked rice
1 cup crumbled Feta cheese
 
1.      Preheat the oven to 350 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2.      Remove the stem end of the eggplant and cut the eggplant in half lengthwise. 
3.      Using a sharp knife, remove the pulp from the eggplant, leaving a 1/2-inch rim on the skin.  Chop the pulp from the eggplant and set aside.  Brush the inside of the eggplant with some of the oil, and sprinkle with salt and pepper.   
4.      In a large skillet, heat the remaining oil, and saute the lamb until it is no longer pink, breaking up any large pieces.
5.      Add the onions, garlic, and oregano to the lamb, and saute until the onion is translucent, about 5 minutes. 
6.      Add the tomatoes and mint, and simmer for 15 minutes, until the sauce is thickened.  Season with salt and pepper.  Add the rice to the sauce and stir to combine.
7.      Stuff the eggplant halves with the mixture, sprinkle with the cheese, and bake for 30 to 40 minutes until the stuffing is bubbling, the eggplant skin should be softened.  Remove from the oven and allow to rest for 10 minutes before serving warm. 

Serves 4
 
1/2 cup vegetable oil
1 pound eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving
 
1.      Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels. 
2.      Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink. 
3.      Add the eggplant back to the skillet. 
4.      In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce. 
5.      Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice. 

Serves 4 to 6
 
2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1/4 cup tangerine juice
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2.In a 3-quart saucepan, warm the cream with the sugar, salt, and juice, over medium-high heat. Do not let it boil. 
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.

Serves 6
 
1 1/2 cups pearlized farro
1 bunch baby yellow carrots, tops removed and finely chopped
3 tangerines peeled, segmented, and chopped
2 Persian cucumbers, scrubbed, and finely chopped
1 bunch arugula, washed, spun dry and chopped
1/3 cup tangerine juice
2 tablespoons honey
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
 
1.      Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until barely tender.  Drain thorough and put into a salad bowl to cool. 
2.      When the farro is cool, add the carrots, tangerines, cucumbers, and arugula. 
3.      In another bowl, whisk together the tangerine juice, honey, rice vinegar, and oil.  Taste for seasoning and adjust using salt and pepper. 
4.      Pour some of the dressing over the salad and toss to coat, serve the salad at room temperature. 
5.      If you are planning to refrigerate the salad, save some of the dressing to re-toss before serving.  The salad will keep in the refrigerator for up to 3 days. 

This is a great recipe to keep in your repertoire—I have made it with all kinds of stone fruit, apricots are especially delicious. 
 
¾ to 1 cup sugar
½ cup unsalted butter, softened
2 eggs
1 cup unbleached flour
1 teaspoon baking powder
 Pinch of salt
1 pound apricots, halved and pitted
Confectioners’ sugar for garnish
 
1.      Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray. 
2.      In the bowl of an electric mixer, cream together the sugar, and butter until fluffy.  Add the eggs one at a time and beat until combined. 
3.      Add the flour, baking powder and salt.  Beat until smooth. 
4.      Pour the batter into the pan.  Arrange the apricots cut side down on top of the butter, pushing the fruit into the batter a bit. 
5.      Bake for 1 hour, or until a skewer inserted into the center comes out clean.  Cool for 10 minutes, remove the springform, and cool completely.  Sift confectioners’ sugar over the torte when cooled. 

Serves 4 to 6
 
1 pound apricots, halved and pitted
1 1/2 cups Moscato di Asti
1 teaspoon vanilla paste or extract
1/3 cup sugar
1/2 cup crème fraiche
 
1.      Put the apricots, Moscato, vanilla and sugar into a Dutch oven.  Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender.  Remove the apricots from the liquid, boil the liquid down until it is reduced by half.  Cool the syrup and the apricots. 
2.      When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.