• 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.