• 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.