• 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.