Category: Seasonal

Photo Credit: Mette Nielsen Top crisped slices of pan-fried polenta with a quick mix of tangy tomatoes, briny olives, fresh fennel, sweet corn. Crumbly, salty ricotta salata is the finishing touch. This makes great use of leftover polenta or use prepared polenta in tubes from the pasta aisle. Serves 4 to 8   Ingredients 3 … Continued

We went a little wild on savory waffles a few weeks back; now it’s time for savory French Toast to have a turn! Classic French toast made with local Baker’s Field bread gets a tangy twist with dijon mustard in the egg batter. Adding creamed cress (any other greens can be used as well) and … Continued

Photo Credit: Mette Nielsen Tostados are like open faced tacos loaded with a variety of fresh seasonal vegetables, cheeses and sometimes, chicken, beef, or pork. Here we’ve layered on spiced black beans, bell pepper and corn along with the lively heat of chipotle salsa (Señoras de Salsa). This makes great use of any leftover cooked … Continued

Photo Credit: Mette Nielsen Sweet nubs of fresh corn add texture and freshness to this rich cornbread. It gets a bright color and a lively kick from tomatillo salsa (we used Senoras de Salsa Verde). If you’re in a pinch, use a good quality corn bread mix. No need to cook the corn kernels in … Continued

Photo Credit: Mette Nielsen This bright, light corn soup is creamy tasting, but cream-free. It gets its rich corny flavor from the corn stock. Serve this with plenty of fresh basil as soon as it’s ready. Serves 4 to 6   Ingredients 10 ears corn, shucked 1 tablespoon coconut or vegetable oil 1 small yellow … Continued

Photo Credit: Mette Nielsen Big, beautiful, local duck eggs are ramped-up versions of chicken eggs with brighter yolks and whiter whites. Higher in protein and nutrients than chicken eggs and just as easy to cook–but the generally 50% bigger yolk means recipes need a little adjusting. The flavor is richer, the texture is creamier and they’re worth … Continued

These vegetarian tacos are a healthier nod to the classic dish, chile relleno. The cauliflower queso can also be served with tortilla chips. Ingredients Tomato Sauce 1 – 28 oz. can whole peeled tomatoes, drained 2 garlic cloves, minced ½ cup chopped onion 1 dash of hot sauce, optional Kosher Salt Freshly ground pepper, to … Continued

Look for Ataulo or Champagne mangoes to use in this crisp salad, topped with a delicious, smoky chipotle vinaigrette and bursting with flavor.   Ingredients 1 small shallot, minced 1/4 cup red wine vinegar 1 Tbsp. honey 1 Tbsp. minced canned chipotle chile squeeze of fresh lime juice I/ 4 cup olive oil 1/4 tsp. … Continued