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AUGUST 10, 2014


 Guacamole w/Fresh Tomatoes


4 avocados

1 tsp salt

2 tsp onions, finely diced

2 limes, juice only

¼ cup cilantro, chopped

½ tomato, diced


Cut avocados in half lengthwise. Remove the seed and scoop out the pulp with a spoon. In a large bowl mash the avocados with a fork until they reach a smooth consistency. Stir in salt, lime juice and cilantro. Garnish with tomato on top. Cover tightly. Refrigerate for at least for at least 2 hours for best flavor.

Pico de Gallo w/ Avocado


4 Tomatoes, diced

1 pinch Salt

1 Onion, diced

Pinch Garlic

¼ cup of Cilantro, chopped

2 Limes, juice only

1 Avocado, diced

1 Jalapeno, de-seeded and diced

Start by de-seeding the Jalapeno. Pierce the top of the jalapeno with a small knife and cut around the top to remove the stem and seeds. Cut jalapeno in ½ lengthwise, rinse under water to remove remaining seeds. Dice jalapeno, tomatoes, onions and cilantro. Gently mix together in a large bowl. Stir in Salt, Garlic and lime juice. Cut the avocado in half lengthwise. Remove the seed and scoop out the pulp. Chop Avocado into small quarters, use as garnish. Cover tightly. Refrigerate for at least 1 hour for best flavor.

JULY 27, 2014


Baba Ghanoush (Roasted Eggplant and Sesame Spread)

 2 medium eggplants (about 21/2 lbs. total)

¼ cup pine nuts (optional)

3 large garlic cloves, minced

6-8 Tbs. tahini

4-6 Tbs. lemon or lime juice

1 Tsp. group cumin

Pinch of cayenne

Salt and pepper

Hot paprika, sweet paprika or cayenne (garnish)

Olive oil (for sprinkling)

2 Tbs. minced parsley or a few whole fresh mint leaves

 Preheat oven to 450. Wash eggplants and prick each in several spots with a fork to prevent bursting. Set them on a pan and bake (turning them over once or twice while baking) for 40-50 minutes. They are done when the skin blackens, are very soft when you press them and look collapsed. (You can also roast eggplant on a gas or charcoal grill).  Let stand until just cool enough to handle. Cut off caps and remove peel with the aid of a paring knife or cut in half lengthwise and scoop out flesh with a spoon.

 Toast pine nuts in 350 degree oven for 3 minutes or until lightly brown.

 Chop eggplant with a knife to a slightly chunky puree. Transfer to a bowl and add lemon or lime juice and garlic and mix well. Gradually add the tahini, salt, cumin and cayenne and blend thoroughly.

 At serving time, spread eggplant in a thick layer on a platter. Sprinkle with paprika or cayenne (not too much), drizzle center lightly with olive oil, then sprinkle with pine nuts. Garnish edges with parsley or mint. Serve with pita, bread and/or crackers.

Herb Roasted Eggplant with Herbs

Yield: Makes 6 servings

 1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil

6-8 cloves chopped garlic

2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano

Few sprigs fresh thyme

Few sprigs fresh rosemary
1/2 cup crumbled feta cheese

 Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, thyme, rosemary, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

Roasted Chopped Eggplant

 2 eggplants

1 Tbs. extra-virgin olive oil

Small onion

Sea salt to taste

Fresh ground pepper

Dash of cayenne or to taste

 For the gas stovetop method: Turn 2 burner up full-throttle. Pierce each eggplant in several places with a fork. Place 1 eggplant on each burner and using a pair of tongs, turn every 5 minutes or so, until the entire surface of the eggplant is charred and the eggplant is soft, about 15 minutes. Remove from the burners and place on a plate to cool.

 For the oven method: Preheat the oven (or barbeque) to 450 degrees. Pierce each eggplant in several places with a fork. Place directly on the grate (in the oven place a piece of aluminum foil on the grate below to catch any drips) and roast until softened, about 20 minutes. Remove from the oven and allow to cool.

 Regardless of the cooking method, once the eggplant is cool enough to handle, carefully peel the charred skin off the eggplant. Discard the skin. (With the oven roasted or barbequed eggplant you should be able to slice the eggplant in half and scoop the flesh from the skin.) Move the flesh onto a cutting board, discard the stem and mince the flesh with a sharp knife. Scoop into a bowl.

 Mince the onion and add to the eggplant along with olive oil salt and pepper and a dash of cayenne.

Variation: Omit the onion and add ¼ cup of pomegranate paste and 2 Tbs. of chopped parsley.

July 20, 2014

Broccoli Almond Stir Fry

By Ruby Lathon, PhD


  • 1 large head of broccoli, cut into florets

  • 1 large red bell pepper, (remove seeds) cut into large 1-2 inch chunks

  • 1/2 cup raw almonds (soaked for 2 or more hours, drain)

  • 1/4 cup sundried tomatoes(packed in olive oil or rehydrated)

  • 1 teaspoon dulse flakes

  • 1 tablespoon Bragg?s Liquid Amino

  • ? teaspoon garlic powder or 1 clove fresh garlic(optional)

  • ? package of marinated coconut curry tempeh (optional)

  • 1 teaspoon olive oil


  • Chop bell pepper Heat about 3-4 tablespoons of water in a wok or stainless steel pan.

  • Add tempeh and cook for 2-3 minutes to brown slightly.

  • Add broccoli, bell pepper and sundried tomatoes. Cover and let cook on medium heat for about 2 minutes, stir occasionally to prevent tempeh from sticking.

  • Add all other ingredients except olive oil. Cover for another 2 minutes until broccoli is bright green and still firm. Remove from heat and drizzle with olive oil. Serve over brown rice or quinoa

    July 13, 2014

Grand Prize Winning Recipe

from Market's Pie Bake-Off


Chocolate Ganache and Toasted Coconut Pie

By Judy Newton


1 cup chocolate graham cracker crumbs
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/3 cup butter, melted


8 oz. very good dark chocolate, roughly chopped
2 cups heavy whipping cream
2 teaspoons powdered sugar
1 teaspoon vanilla extract
1 cup sweetened grated coconut

For the drizzle and chocolate crust layer:

4 oz. very good dark chocolate, roughly chopped

2 tbs. milk


PREHEAT oven to 350? F.

COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up sides of pie plate.

BAKE for 8 to 10 minutes. Check carefully during the last few minutes to prevent over-baking. Cool to room temperature.

MELT 2 oz. dark chocolate in oven. Add 1 tbs. milk, mix until smooth. Cool until warm but still pourable; coat bottom of crust. Let cool.


TOAST Coconut until brown and crusty. Watch it carefully, it can burn quickly.

MELT 8 oz. dark chocolate in warm oven. STIR 3/4 cup cream into chocolate until well mixed. Cool to room temperature. Stir in 1/2 cup coconut.

BEAT remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold whipped cream into chocolate mixture. Spoon into crust. Refrigerate until firm.

MELT 2 oz. dark chocolate in oven. Add 1 tbs. milk, mix until smooth. Scoop into small heavy-duty plastic baggie; pierce one corner with toothpick; squeeze to drizzle chocolate over pie. Let stand a few minutes to harden.

CHILL until set, a minimum of four hours. Decorate top with remaining coconut and (optional) fresh berries.

June 22, 2014

Tarragon: The Celebrated Culinary Artemisia

presented by

Susan Belsinger


In celebrating Artemisia, Herb of the Year for 2014TM, we find a genus of herbs which are used mainly as ornamentals and medicinally, though there are some used as culinary herbs. The starring culinary artemisia is French tarragon, Artemisia dracunculus 'Sativa', which more than makes up for the lack of the other artemisias in the kitchen. Tarragon's strongest devotees in Europe have been cooks rather than doctors or herbalists. The French are famed for their use of tarragon in cooking, however it has been used for centuries throughout Europe and Russia. Tarragon is considered one of the royal herbs, in the kitchen, in fact as well as legend.


                                                From times of old

                                                subtle yet bold

                                                in sauces fine with meat or fish,

                                                tarragon defines the dish.



Tarragon in the kitchen

The French work with tarragon in the most majestic way, although it also finds favor with the Siennese and with some peoples of Southern Russia, where it probably originated. The rich anise-like, peppery flavor of tarragon and its complex aroma of very freshly cut hay, mint, and licorice enhance a great variety of foods. Classic in sauces from bearnaise to tartar, and excellent with fish, eggs, and chicken, tarragon also adds much to grilled meats. A light sprinkling goes well with many simply prepared vegetables, notably peas, spinach, cauliflower, and potatoes.


Tarragon tastes best on its own or with the classic fines herbes:  parsley, chervil, and chives. The strong aromatics--rosemary, sage, and thyme--do not harmonize well with it. The fresh herb is subtler than the dried and may be used accordingly. Heat brings out the flavor of tarragon, so cooked dishes usually need less. In the late spring and early summer, tarragon is often sold in produce markets and at greengrocers.



For cultivation, French tarragon, A. dracunculus 'Sativa', is the culinary herb of choice, and should be obtained from an herb supplier. It must be started from a cutting or by root division. Mexican tarragon, Tagetes lucida, is a member of the marigold family, with a coarser but similar flavor to true tarragon in the raw leaves. It is stronger in vinegar and milder in cooked dishes. Still, it is a perennial in warm climates, and is of use when tarragon is dormant, or where winters are too warm for French tarragon to thrive.  Commercial seed usually is that of Russian tarragon, a close Artemesia relative; however, it lacks the essential oils necessary for culinary use. It looks more like tarragon than the Tagetes substitute, but has almost no flavor.


It is best to buy rooted cuttings or small plants in the spring and plant them eighteen inches apart, as tarragon has a shallow lateral root system. Tarragon likes a well-drained rich soil a bit on the sandy side, and a sunny spot free from the shadow of other plants.  Fertilization twice a month is necessary, especially the first few months after it has been transplanted. You will have to protect the plants if you set them out while there is still a chance of frost. Mature French tarragon will grow from two to two and one-half feet tall; like rosemary and sage, it will become a handsome bushy plant. Frequent cutting of the plant, especially in summer, and a mulch of sand lessen disease problems, but all yellow or brown leaves should be removed from the plant as soon as they are observed to retard the spread of fungus.


To insure the most flavorful tarragon, the roots should be divided in two to three years, after the plants are well established. When a plant shows new growth in the spring, before the stems are three inches tall, dig it up. Carefully separate it into pieces that have part of last year's stem and roots on each portion. The divisions should be treated as plants and will thrive with water and fertilization.


The poem and some of the text is excerpted from Herbs in the Kitchen by Carolyn Dille and Susan Belsinger, Interweave Press, 2000.        


 Tarragon Vinaigrette


This is a classic herb dressing; the tangy taste goes well with salads: grain, potato, pasta, greens, cucumbers, and just about any crudites, blanched or steamed vegetables.


Makes about 1 generous cup


1 to 2 tablespoons white wine vinegar or tarragon vinegar

About 1 tablespoon lemon or lime juice

1/2 teaspoon salt

About 3/4 cup olive oil

1 teaspoon Dijon-style mustard

2 garlic cloves, crushed

Freshly ground black pepper

Handful of tarragon leaves, minced


Combine the vinegar, lemon juice and salt in a measuring cup and stir well with a fork. Slowly add the olive oil as you stir constantly with the fork to make an emulsion. Add the mustard, garlic, pepper and tarragon and stir well to combine. Adjust the seasoning with lemon juice, vinegar, or salt if necessary. The dressing keeps, covered and chilled, for 1 week. Stir the dressing before using and serve at cool room temperature.




June 15, 2014
Scott Sunshine, CFBE
Chef, Hilton Garden Inn, Falls Church, VA


Skirt Steak with Chimichurri Sauce


1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons fresh lemon juice
1 cup flat-leaf parsley
4 tablespoons fresh basil leaves
1 tablespoon fresh oregano leaves
3 tablespoons garlic
2 tablespoons shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak


In a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not pureed. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a bowl bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours
Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, ziploc plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for 3 hours.

Preheat a grill or grill pan to medium heat.

When the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and put the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

June 8, 2014
Gina Rieg


Better Than Raw -- Marinated Kale Salad

Ingredients (2-3 servings)

  • Lemon juice from one lemon OR 2 TBSP organic plain lemon juice
  • 1/4 cup raw apple cider vinegar
  • 2 TBSP raw honey (optional)
  • 1 inch grated fresh ginger or 1/4 tsp dried ginger
  • 2-3 cloves garlic, peeled and pressed through garlic press or minced (optional)
  • 1/4 cup coconut aminos or tamari (gluten-free fermented soy sauce)
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 2TBSP unrefined organic toasted sesame oil
  • 3/4 cup olive oil
  • 1 bunch of kale, washed, de-ribbed, ripped into bite-sized pieces


  • Add all ingredients (except kale) into a jar and shake until combined.
  • Pour over kale in a bowl.
  • Let sit in the bowl on counter for 3-5 hours while it marinates, occasionally stirring.  (I suggest putting a plate on top of the kale salad to weigh it down for intense marinating!)

May 11, 2014
Lindsay Clendaniel


Vanilla Bean Ice Cream

Makes 1 quart

1 1/2 cups whole milk
1 Tablespoon cornstarch
1 3/4 cups heavy cream
2/3 cups sugar
1 vanilla bean, split and seeds scraped (I prefer Madagascar vanilla)
1/8 teaspoon salt

Fill a large bowl with ice water. In a small bowl, make a slurry by
mixing 2 Tablespoons of the milk with the cornstarch. Set aside.

Combine the remaining milk with heavy cream, sugar, vanilla bean & seeds
in a large saucepan. Bring milk mixture to a boil. Cook over moderate
heat until the sugar dissolves, 3 minutes.

Remove from heat and off the heat, gradually whisk in the cornstarch
mixture. Return to a boil and cook over moderately high heat until the
mixture is slightly thickened (draw a line on a spoon), about 1 minute.
Carefully remove the vanilla bean. Gradually pour the hot milk mixture
into a medium bowl. Whisk in salt. Set the bowl in the ice water bath,
and let stand, stirring occasionally, until cold, about 20 minutes.
Chill overnight.

Once chilled, pour ice cream base into an ice cream maker and freeze
according to the manufacturer?s instructions. Pack the ice cream into a
plastic container. Freeze until firm, at least 4 hours.

March 28, 2014 - Winter Market
Salt & Pepper

Scrumptious Egg Dishes at Farmers Market



February 16, 2014 - Winter Market
Debbie Amster


Kitchari with Greens

1/2 cup quinoa
1/2 cup red lentils
1 medium onion coarsely chopped

1 stalk celery chopped

2 carrots chopped

1 fennel bulb chopped
1" cinnamon stick
4 cloves
4 cardamom pods crushed ? just seeds
1 tsp whole cumin seed
1 bay leaf
1/2 tsp turmeric powder
3 cups of water
1 Tbsp ghee or extra-virgin olive  or coconut oil

1/2 - 1 bunch of kale, spinach or collards, chopped
Salt to taste

If you can, soak the quinoa and lentils for 7 hours and then rinse. This shortens the cooking time and eases digestion.  Drain the quinoa and lentils and then rinse. Heat the oil in a large pot and when hot saute the cinnamon, cloves, cardamom and bay leaf. When the leaf starts going brown, add the whole cumin and saute for one minute

Then add the onion, carrot, celery and fennel and saute until they begin to soften. Add the turmeric and stir well. Add the quinoa and lentils and mix together with the veggies and spices.

Lower the flame to a medium heat, add the water, cover and cook for 10 minutes or until the lentils lose their shape and the quinoa is cooked.   Add salt to taste and the greens.  Cook until greens are wilted.  The kitchari should have a runny consistency. Serve with a squeeze of fresh lemon and chopped cilantro.  Raita and or a chutney is nice to serve with the kitchari.

*Be flexible with the vegetables adding those you have on hand ? cauliflower, peas, squash or potatoes would go well.

**You could substitute or add 1 Tbsp curry powder for the spices listed in the recipe.



February 9, 2014 - Winter Market
Dr. Ruby Lathan

Dr. Ruby's Sunflower Tuna Salad

Another favorite!  This is a great sandwich filling.


Ingredients:  (Serves 2 to 4)

          2 cup soaked sunflower (soaked for 2 hours to overnight)

           2-3 tablespoons chopped parsley

           2 cloves of garlic

           1/2 red or white small onion

           1 1/2 stalks celery

           2.5 tablespoons of dulse (seaweed)

           1 tablespoon apple cider vinegar

           1 tablespoon fresh lemon juice

           1 teaspoon sea salt

           1 tablespoon brown or Dijon mustard

           1.5 tablespoons flax oil OR 2 tablespoons grape seed oil veganaise

           1 large diced tomato

           Optional: 1 teaspoon dill or 2 finely chopped kosher dill pickles


  1. Drain and rinse sunflower seeds (soaked for 2 hours to overnight).
    • Finely chop parsley, onion, and celery and pulse in a food processor and set aside.
      • Mix dulse with apple cider vinegar and lemon juice in a small bowl.
        • Add sunflower seeds, garlic, dulse mixture, mustard, sea salt to food processor.  Pulse until seeds are grounded and ingredients are well incorporated.  Scrape sides with spatula as needed.
          • Combine sunflower seed mixture with parsley, onions, celery and flax oil or veganiase in a bowl.  Gently mix in diced tomatoes.

Serving Suggestions:  Wrap in romaine lettuce leaves; use as a dip for veggies such as red pepper slices or celery; serve on bed of mixed greens; with raw crackers; serve on toasted bread with lettuce & tomatoes.

Dr. Ruby's Mango Miso Kale Salad


Ingredients (makes 6 to 8 servings):

           2 large bunches curly kale, washed and torn into small pieces

           4 tablespoons miso tamari

           1-2 tablespoons stone-ground mustard

           2 tablespoons extra virgin olive oil

           3 cloves garlic, minced

           1 teaspoon agave nectar

           Juice from half of a large lemon

           1 large, ripe or almost ripe mango, peeled and diced into small squares


  1. Place the kale in a large bowl.  Massage the kale for a minute or two to soften.
  2. Whisk all ingredients except kale and mango until well mixed.
  3. Drizzle the over the kale and toss salad to coat all leaves with the dressing.
  4. Add in the diced mango and toss well.

For more information or nutrition coaching please contact Dr. Ruby Lathon at: or 202-709-7829.



January 12, 2014 - Winter market


Recipe courtesy of Chef John Moeller

Former White House Chef and author of
Dining at the White House: From the President?s Table to Yours


Herb-Crusted Chicken Breast


Serves 6

Preparation Time: 30 minutes

Cook Time: 30 minutes

1 teaspoon finely chopped fresh flat-leaf parsley

1 teaspoon finely chopped fresh chives

1 teaspoon finely chopped fresh tarragon

1 teaspoon finely chopped chervil, optiona

1/4 cup flour

1/4 teaspoon salt 

1/4 teaspoon pepper

6 (5-ounce) skinless, boneless chicken breasts

1 egg white, lightly whipped

1/4 cup unsalted clarified butter


Preheat oven to 350 degrees F.

Combine parsley, chives, tarragon, and chervil in shallow bowl. Place flour in separate small bowl, and stir in salt and pepper. Dredge skin side only of chicken breast in flour, and shake off excess. Dip floured side of chicken in egg white, and shake off excess. Place chicken breast on plate, floured-and-egg side up. Evenly sprinkle chicken with fine herb mixture.

Heat medium saute pan over medium-high heat, and add clarified butter. In batches, place chicken herb-side down in pan, and gently saut? 4 to 5 minutes per side. Transfer to sheet pan herb-side up, and finish in oven for 8 to 10 minutes. Remove from the oven, and let it rest for 5 minutes.



Recipe from Amy Riolo
October 27, 2013

Grapes in Goat Cheese and Almonds

From The Mediterranean Diabetes Cookbook (2011 Nautilus Award, Publishers' Weekly Starred Review) by Amy Riolo


You will need 8 (8-inch) bamboo skewers for serving.


This healthful, edible centerpiece is as easy to make as it is delicious to eat!

As guests pull the grape skewers out of the orange- the citrus scent will have already perfumed the skewer, providing an extra burst of flavor. Try these at your next party or barbecue. They're sure to be a hit with adults and kids alike!


Serves: 8

Serving Size: 1 kabob




1 pound seedless green grapes (48 exactly)

2 ounces goat cheese

3 tablespoons skim milk

1/2 cup blanched almonds, coarsely ground, plus extra for garnish

1 orange, for serving




1. Remove 48 green grapes from stem and wash well.

2. In a small bowl, combine goat cheese and skim milk.

3. Mix well until a creamy, icing-like consistency is formed and transfer to a plate.

4. Place almonds on another plate.

5. Thread 6 grapes onto each skewer leaving at least an inch border from the point end.

6. Roll each one into goat cheese mixture ? using a brush or your fingers to make a thin, even coat on all sides of grapes.

7. Dip the skewer into the almonds and turn to coat.

8. Shake off excess almonds and set on a plate.

9. Continue until all skewers are complete.

10. Cut off the bottom of an orange to make it flat.

11. Stick the skewers point-side into the orange in a bouquet like fashion.

12. Chill until serving.


Healthy Living Tradition:


Nutrients found in grapes play an important role in maintaining healthy blood cells, skin, and heart function. A handful of fresh, in-season grapes free of pesticides make an excellent snack.


Amy Riolo Contact:



Video Channel: 

You Tube: Amy Riolo Channel

Twitter: @amyriolo

Facebook: Amy Riolo

Instagram: aasriolo

Pinterest: amyriolo



Recipe from Luigi Diotaiuti
October 27, 2013


Funghi portobello con formaggio di capra/Portobello Mushrooms with Goat Cheese

From The Al Tiramisu Restaurant Cookbook: An Elevated Approach to Authentic Italian Cuisine (to be released December 2013) by Luigi Diotaiuti. This impressive, flavorful antipasto is one of a series of plates that we cannot remove from the Al Tiramisu menu without disappointing many longtime customers.

Note that the mushrooms must marinate from 5 hours to overnight and the goat-cheese mixture must set in the refrigerator for at least 30 minutes. Prepare both a day in advance and it will only take about 10 minutes to make this appetizer before you serve it.

Serves 4


For the mushrooms

4 Portobello mushrooms (4 to 5-inches wide)

1 1/2 cups extra virgin olive oil

2 cloves garlic

1 tablespoon coarsely chopped fresh thyme

1 tablespoon  chopped fresh rosemary

1 tablespoon coarsely chopped fresh sage

4 handfuls of mixed or frisee lettuce, washed and dried

1 recipe Lemon Vinaigrette

For the goat cheese

2 tablespoons extra virgin olive oil

4 ounces goat cheese

1 tablespoon finely chopped flat leaf Italian parsley

1 tablespoon finely chopped  chives

1 tablespoon finely chopped  fresh thyme 


For the mushrooms

Remove the stems from the mushrooms and discard. Clean mushrooms by rubbing the entire surface with a damp towel to remove soil or debris. Turn upside down and scoop out the black part with a spoon and discard.

Place mushrooms in a medium bowl. Add oil, garlic, thyme, rosemary, and sage. Mix well. Cover bowl with plastic wrap and let mixture marinate in the refrigerator for at least 5 hours or overnight.

Preheat oven to 375 F degrees. Lightly grease a baking sheet. Remove mushrooms from the refrigerator and place on baking sheet. Bake until tender, 10 minutes.

For the goat cheese (Can be made one day in advance.)

Place olive oil, goat cheese, parsley, chives, and thyme in a medium bowl. Mix well with a wooden spoon to get a uniform mixture. Cover with plastic wrap; place in the refrigerator for at least 30 minutes.

To serve

Thinly slice the mushrooms and arrange in a fan formation on the plate.

Spoon the goat cheese mixture onto the center of the fanned mushrooms. Garnish with the salad on the side. Drizzle greens with Lemon Vinaigrette.

Italian Cooking Primer

Mushrooms, vegetables, and cheese are the stars of Italian antipasti. Use seasonal ingredients to create appetizers with flavors and textures that you most enjoy. In this recipe, for example, you can use arugula or other types of salad. For the goat cheese, you can substitute gorgonzola or another soft, crumbly cheese with a strong flavor.

Luigi Diotaiuti Contact:

YouTube: Luigi Diotaiuti

Facebook: Chef Luigi Diotaiuti, Al Tiramisu Restaurant

Twitter: @altiramisu @luigidiotaiuti

Instagram: ChefLuigiDiotaiuti


Recipe from Henning Lorenzen
September 29, 2013




















































Recipe from
Debbie Amster
September 22, 2013 shows that sweet potato greens are extremely high in vitamin K and a good source of vitamin A. Sweet potato greens have been readily consumed by different cultures primarily in Asia and Africa.

Saut?ed Sweet Potato Greens

1 large bunch sweet potato greens (about half a pound)
1/2 small white onion, diced
2 tablespoons extra-virgin olive oil
Salt and pepper
1 1/2 tablespoons maple syrup

Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems.

Heat olive oil in medium-sized pan over medium high heat. Add onion and saute until just softened, about 3 minutes.

Add stem pieces and saute until tender, about 5 minutes.

Add leaves, salt and pepper to taste, and maple syrup. Saute until leaves are wilted, about 2 minutes. Serve.

Filipino Kamote Tops

1 medium bunch of fresh kamote tops (or sweet potato leaves), trimmed
5 cups water 
2 medium tomatoes, sliced or quartered
1 medium onion, minced 
1 thumb-sized ginger, minced 
Juice of 1 lemon 
1 tbsp olive oil 
3 tbsp soy sauce 


In a small bowl, combine ginger, lemon juice, olive oil and soy sauce.

Heat water in a pot, bring to a boil, add kamote tops and blanch for 30 seconds. Drain. Transfer to a serving dish.

Pour the lemon juice mixture over the blanched kamote tops, add tomato slices and onions, and mix well. Serve.

This dish is traditionally served with freshly-cooked, piping-hot white rice. Mmm!


Recipe from
Sheilah Kaufman
Cookbook author; appears on Channel 9
September 15, 2013


I am famous for this unusual dip. Everyone loves it. I've been making it for over 40 years, and it is always requested for "bring a recipe."  It is easy, fabulous, and unusual.

This will make a garlic lover out of anyone. This dip can be prepared a day ahead of time, just stir before using and serve with fresh vegetables, crackers, bread, chips, or whatever strikes your fancy.


Sometimes I spread this on grilled fish, chicken, or a potato and pop it into the broiler until it bubbles, or use it on bread before adding sandwich ingredients.

From: SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman, available at

4 large cloves peeled garlic

whole bunch of fresh parsley with long stems removed

6 oz can smoked almonds

2 cups regular or low fat mayonnaise

In a food processor, carefully grind the garlic, parsley, and almonds until finely chopped.

Do not let the garlic turn to liquid!

Place in a bowl and fold in the mayonnaise until well blended.

Cover and refrigerate. Stir well before serving.

Serves 8, or more.

*Hint: When fresh garlic and fresh parsley are chopped together, a chemical reaction takes place and the eater will not get garlic breath, or garlic upset.*

Recipe from Bonnie Benwick
Washington Post Recipe Editor

August 18, 2013


Tomato Kimchi-Chi



Makes about 5 1/2 cups


This is one of our favorite of all the reader-submitted Top Tomato recipes, since we began running the annual contest in 2007. It is a colorful Latin-Asian relish that's absolutely addictive. It's great with rice, chicken and fish, but Cary, N.C., resident and Top Tomato 2011 winner Shari Saslaw says that on a hot summer day, we eat it out of plastic cups.  The vegetable pieces can be cut fairly large or bite-size.


MAKE AHEAD: The relish's heat, provided by the chipotle-flavored hot sauce, will intensify overnight; we liked this mix with the full 2 tablespoons of hot sauce. The relish can be refrigerated in an airtight container for up to 3 days.


5 small to medium (1 1/2 to 2 pounds) tomatoes, preferably a mix of green and red ones, cored, then cut into wedges, slices or bite-size chunks


About 6 ounces firm jicama (8 to 10 ounces), peeled and cut into large or bite-size chunks (about 1 cup)


4 to 6 ounces daikon radish, peeled and cut into large chunks or 1/2-inch dice (1 to 1 1/2 cups)


5 or 6 scallions, white and light-green parts, cut on the diagonal (1/2 cup)


3/4 cup seasoned rice vinegar


2 teaspoons to 2 tablespoons chipotle-flavored hot sauce, preferably El Yucateco


1 to 2 tablespoons Thai fish sauce


1/4 cup chopped cilantro


3 jalapeno peppers, stemmed, seeded and minced


1/4 cup toasted sesame seeds, preferably a mix of white and black ones (see NOTE)


Combine the tomatoes, jicama, daikon, scallions, vinegar, hot sauce (to taste) and fish sauce (to taste) in a large re-sealable plastic food storage bag. Seal and massage to coat evenly. Refrigerate for at least 1 hour and up to overnight. If desired, drain off some, but not all, of the liquid.


Before serving, stir in the cilantro, jalapeno and sesame seeds.


NOTE: Toast the sesame seeds in a small, dry skillet over medium-low heat for about 4 minutes, shaking the skillet to keep them from getting too browned. The sesame seeds will be fragrant. Cool before using.


Recipe from Sarah Acconcia, 13.5% Wine Bar
August 4, 2013


Grilled Chicken Thighs

serves 2-4


8 bone-in chicken thighs with skin


For the brine:

1/2 cup brown sugar

1/4 cup salt

2 cups water


For the dry rub:

2 tablespoons sugar

1 tablespoon kosher salt

1 teaspoon paprika

1 teaspoon smoked paprika

2 teaspoons garlic powder

1 teaspoon cumin

1 teaspoon celery seeds

1/2 teaspoon cayenne pepper


For the basting sauce:

1/2 cup apple cider vinegar

1/2 cup rice wine vinegar

1 tablespoon brown sugar

2 teaspoons fish sauce

2 teaspoons fermented chili paste (available in Asian markets)

1 or 2 hot peppers of your choice, seeded and minced finely (I used serrano, but jalepeno or even habenero would work depending on how spicy you like your food!)



The day before, make the brine. In a large bowl, toss the chicken thighs in the brine, cover and refrigerate. The chicken thighs can stay in the brine for up to 12 hours, but at least 3 hours.

The next day when ready to grill, in a small saucepan, combine the ingredients for the basting sauce. Heat over medium until simmering and remove from heat.

Remove thighs from brine. Pat dry with a paper towel. Generously sprinkle chicken with the dry rub.

Heat your grill to medium high. Begin grilling chicken, skin side up. Use a pastry brush to baste the chicken with the vinegar sauce as it cooks. Grill for 8 to 12 minutes on each side, basting a few times as the meat cooks. Always check the internal temperature with a meat thermometer ? 165 degrees for poultry. But remember that your chicken will continue to cook even after it is off the grill. For this reason, I usually stop grilling at around 155-160, and let the meat rest for at least 5 minutes. I then check the temperature again, and if it has not reached 165, I return it to the grill.


Serve with fresh salad, grilled corn on the cob, and Chef Sarah Acconcia's special "Blue-BQ Sauce" and Squash Bread 'n' Butter Pickles (both available for sale at the Chef Demo Tent)




Recipe from Debbie Amster
July 28, 2013

Basil-Honey Dressing

1/2 cup packed whole basil leaves
1/4 cup honey

1 medium shallot
1/3 cup olive oil (or walnut oil)
1/4 cup cider vinegar
Pinch salt

Freshly ground pepper

Roughly chop or tear basil leaves (to give them a head start), and combine all ingredients in a blender and puree until dressing is smooth. There will be small basil flecks. (If you have an immersion blender, you can try that instead.)Pour into a jar and refrigerate before serving. Keeps for a week or more in the refrigerator.

Peaches Poached with Basil

1 cup white wine

1 1/2 cup granulated sugar

1 large bunch fresh basil

6 yellow peaches

Place the wine, 1 1/2 cups water and sugar in a wide bottomed saucepan and stir to dissolve the sugar slightly. Place the pan on the stove over medium heat and bring the mixture to a boil. Boil for 5 minutes and then reduce the heat, leaving the syrup to simmer gently. Cut the peaches in half and remove pits gently. Drop half of the basil leaves into the syrup, and then gently place the peach halves cut side down into the syrup. Poach for about 3 minutes and then gently turn over using a slotted spoon. Continue poaching for an additional 3 - 4 minutes, until soft (cooking time will depend on ripeness of peaches). Carefully prick the cut side of the peaches to check for tenderness. The peels should be wrinkling up as well. You may cook the peaches in two batches if all the halves will not fit in the pan at once.


Remove the peaches to a plate with a slotted spoon. When they are cool enough to handle, gently slide the skins off and discard. Add all but about six basil leaves to the syrup and bring to a boil; boil until reduced by about half. Pour any juices that have collected on the plate with the peaches into the syrup. Leave to cool to room temperature.


The peaches can be covered with plastic wrap and kept at room temperature for several hours. When ready to serve, place two peach halves on a plate and drizzle with a little basil syrup. Reserve the remaining syrup for another use. Garnish with basil leaves and serve.





1st Place Recipe for "Spice Pie"
(Entered in Pie Bake-Off on July 14, 2013)
By Virginia Chandler


Christmas In July Pie

From BigOven:

Ready in moments

8 Servings

2 Eggs
1 C Granulated sugar
1 tsp Cinnamon
1 tsp Cloves
1/2 C Pecans
1/2 Craisins
1/2 stick Melted Butter
2 Tbsp Cider Vinegar

Best Ever Pie Preparation
Separate eggs. Beat yolks until light and thick. Add sugar to which has been added cinnamon and cloves. Add pecans, raisins and butter. Beat egg whites until stiff. Fold gently into mixture adding vinegar as you fold. Pour into 8" unbaked pastry shell. Bake 10 minutes at 400. Then 25 minutes at 350. Serve with unsweetened whip cream.

Second Place Recipe for "Chocolate-Cherry Mousse Pie With Chocolate-Covered Cherries"

By Judy Newton


The pie recipe is freely adapted from a recipe found online at:


1 cup chocolate graham cracker crumbs
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/3 cup butter, melted



8 oz. very good dark chocolate, roughly chopped
2 cups heavy whipping cream

1 cup fresh cherries, pitted and chopped
2 teaspoons powdered sugar
1 teaspoon vanilla extract

For the drizzle:


2 oz. very good dark chocolate, roughly chopped

1 tbs. milk


PREHEAT oven to 350? F.

COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate.

BAKE for 8 to 10 minutes.  Check carefully during the last few minutes to prevent over-baking. Cool to room temperature. 

MELT  8 oz. dark chocolate in warm oven. STIR 3/4 cup cream into chocolate until well mixed.  Cool to room temperature.  Stir in chopped fresh cherries.

BEAT remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold whipped cream into chocolate mixture.  Spoon into crust; flatten top. Refrigerate until firm.

MELT 2 oz. dark chocolate in oven.  Add milk, mix until smooth. Scoop into small heavy-duty plastic baggie; pierce one corner with toothpick; squeeze to drizzle chocolate over pie. Let stand a few minutes to harden.

For the chocolate-covered cherries, the method described for Chocolate Grapes in The Washington Post Cookbook (Bonnie Benwick, editor; The Washington Post, 2013) was even more freely adapted:


Chocolate-Covered Cherries


12 pitted fresh cherries

4 oz. dark chocolate, melted, plus (optionally) more chocolate, chopped very small

unsweetened cocoa powder, enough to cover cherries


Dry the cherries as well as possible.  Optional: Stuff cherries with small pieces of chopped chocolate.


Line a baking sheet with a silicon mat.  Put the cherries in a bowl and pour chocolate over them. Gently move cherries around to coat them evenly. Sift some of the cocoa over them.


Spread the cherries out onto the baking sheet and continue to sift the cocoa over them.  Roll them around in the cocoa until they are evenly coated.


Cover with plastic wrap and refrigerate until chocolate has set.


Alternate the chocolate-covered cherries with fresh cherries around the pie, next to the crust.


You may have extra chocolate-covered cherries.  Consider these the chef's treat!

Recipe from Chef Matt Baker
June 23, 2013


Heirloom Tomato Gazpacho

Serves 6


6pc Large Heirloom Tomato/Vine Ripened Tomato (large dice)

1pc Large Red Onion (large dice)

2pc European Cucumber (peeled and large dice)

2pc Red Bell Pepper (large dice)

2pc Green Bell Pepper (large dice)

1 Whole Garlic Clove, Peeled

4 Tbsp Sherry Vinegar

1/3c Extra Virgin Olive Oil

Salt and Pepper to taste

  1. Add all vegetables to food processor or food blender, and blend on high until mixture is smooth.  Once smooth, add sherry vinegar, and while still blending slowly begin adding the extra virgin olive oil in a slow steady stream.  The mixture should be smooth and somewhat thick.  Taste for seasoning, and adjust, then refrigerate until ready to serve.
  2. Serve with small dice of red onion, green and red bell peppers, and cucumber.

Note:  If it is too acidic for your liking, you can add sugar to the soup to offset the acid.



Recipe from Debbie Amster
"Nourishing Possibilities"

June 9, 2013

Hot-and-Sour Summer Squash Soup


This soup feature Middle Eastern cousa squash - also called clarita squash, Mexican squash, white or gray squash .  They are slightly sweeter than zucchini and their skin is softer.


2-3 Tbs. olive oil

3 large garlic cloves

1 lb. ripe tomatoes chopped or one 14-ounce can diced tomatoes with their juice

1/4-1/2 tsp. hot red pepper flakes or cayenne pepper to taste

Salt and pepper

1.5 lbs. pale green Middle Eastern squash or zucchini diced

3 cups chicken, beef or vegetable broth or water or a mixture of broth and water

3 Tbs. white rice (optional)

2 Tbs. strained fresh-squeezed lemon juice

1/2 tsp. sugar, or to taste


Heat 1 or 2 Tbs. oil.  Add garlic and cook over medium-low heat, stirring, for 30 seconds.  Add tomatoes, pepper flakes, salt and pepper and stir well.  Saute over medium heat for 5 minutes.  Add squash, broth and if you like, rice and bring to a boil.  Cover and cook over low heat for 15 minutes, or until rice and squash are very tender.  Add lemon juice and sugar.  Taste and adjust seasoning adding more salt, pepper, lemon juice or sugar if needed.  Serve hot, cold, or at room temp drizzled, if you like, with 1 Tbs. olive oil.


Rhubarb-Ginger Fool


1-1/2 to 2 lb. rhubarb

1 cup sugar or 1/2  cup maple syrup or honey

2 Tbs. chopped candied ginger

2 Tbs. freshly grated ginger

2 cups heavy cream

Trim the ends of the rhubarb and cut the stalks into 1-inch-long pieces.

In a non-reactive pan with a tight-fitting lid, combine the rhubarb, sweetener, candied ginger, and fresh ginger. (There's no need to add water; though it will look dry at first, the rhubarb will release enough water to cook without scorching.) Cook over low heat until the rhubarb is tender and falling apart, about 30 minutes. Refrigerate until well chilled.

Whip the cream until it holds soft peaks. Gently fold in the chilled rhubarb mixture until well combined. Spoon into serving glasses or bowls and chill until ready to serve.



Recipe from Chef John Melfi (Blue Duck Tavern)
June 2, 2013


Tempura Fried Squash Blossoms, Goat Cheese, Piquillo Pepper Romesco, Basil



Ingredients for Goat Cheese

4 oz goat curd

1 tsp espellette pepper

1 tbs chopped parsley

1 tbs chopped chives

1 tsp salt

Zest of lemon


Mix all ingredients together. Can be prepared one day in advance.


Ingredients for Tempura

4 oz corn starch

4 oz ap flour

1 egg yolk

1 tsp baking soda

1 tsp baking powder

5 ice cubes

1 tsp salt

8 oz soda water


Mix all ingredients together, except soda water. Slowly add the soda water until mix is a thin, pancake consistency. Do this just as you are ready to serve.


Ingredients for Piquillo Pepper Romesco

1 pint piquillo peppers or roasted red peppers

20 cloves roasted garlic

1 1/2 oz sherry vinaigrette

2 oz marcona almonds or toasted almonds

8 oz extra virgin olive oil

Salt and pepper to taste


Put all ingredients in a blender. Slowly add the olive oil to emulsify. Pass through a chinios and taste for seasoning.



Stuff the squash blossoms with goat cheese mixture. Dip in ap flour and then into the tempura batter. Place them into a fryer for about 4 minutes until golden brown and crispy. Season with sea salt when they first come out of the fryer. Place on a plate with a hint of piquillo pepper romsco and top with fresh basil.




Recipe from Cathy Berglund  
May 26, 2013

Bamboo Shoots Stir Fry

1 Chopped onion
1 cup chopped mushrooms
1 finely chopped carrot
1/2 cup prepared bamboo shoots
1 garlic chopped fine

Saute these in a little olive oil with about 1/2 tsp of sesame seed oil.
Then add your greens.

1/2 head of cabbage shredded fine
2 cups baby spinach leaves, Swiss chard, bok choy, or other greens such
as dandelion.

Stir these around until wilted. Season with soy sauce and serve over
steamed rice or noodles.




Recipe from Chef Linda Anselmi
Personal Chef to the Cal Ripken Jr. Family
May 19, 2013

Recipe for Opening Day
Chef Timothy Dean
Owner/Chef of T.D. Burger Bar

May 12, 2013

75 Obama Burgers


  1. 75 prep burgers, 2oz
  2. Water cress / Maui Onions
  3. Honey mustard
  4. The Rub in the Canister
  5. 75 Slider buns
  6. 75 small Pc Swiss cheese


  1. 1 Bag of Towels
  2. Small Metal Spatula
  3. Rubber Gloves
  4. Grill Brush
  5. 4 Sheet trays small with wax paper



Use only certified Angus Beef. Form small 2oz round patties. Place on hot gas or charcoal grill. Shake the rub on evenly. Turn over and repeat the process. Add the Swiss cheese.

   The Bun

Toast the Bun on the grill, add the watercress, sweet maui onions, and the honey Dijon mustard and serve.


Recipe from Chef Alba Johnson
November 4, 2012

Italian Tomato and Bread Soup (Serves 6-8)

4 tablespoons extra virgin olive oil
4 large cloves garlic, thinly sliced
2 cups peeled tomatoes, finely chopped
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
1 teaspoon fresh thyme
Pinch brown sugar (optional)
4 cups chicken or vegetable broth, hot
8 ounces day old French or crusty bread, cubed
15-20 fresh basil leaves, chiffonade
Freshly grated Pecorino or Parmesan cheese

In a large deep skillet, heat the olive oil on medium heat. Add the garlic and saute for a minute until the garlic is just golden.  Add the tomatoes and season with salt, pepper, red pepper flakes, thyme, and brown sugar if using. Saute for about 10-12 minutes.  Pour in the hot broth, bring to a boil and simmer for about 5-6 minutes.  Add the bread, cook for about 5 more minutes so that it
will absorb the liquid from the broth. Taste and adjust seasoning if needed.  Serve hot with freshly ground pepper, chopped basil and grated cheese.

Recipe for Caramel Apples
October 28, 2012

Brian's Caramel Apples (courtesy of Salt & Pepper)

Serves 4 to 6

Prep time -- 5 minutes; cooking time -- 15 to 20 minutes


2 cups raw sugar
1 cup water
1 1/2 cups heavy cream
Seeds from 1 vanilla bean
1 Tbsp. lemon juice
2 to 4 Granny Smith apples, sliced, cored with skin (can substitute
your favorite apple)
Garnishes: chopped nuts, chocolate chips (optional)


1. In large pot, add sugar and water; bring to boil over medium-high
heat; stir with wooden spoon until sugar dissolves.
2. Slowly stir in cream.
3. Add vanilla seeds and lemon juice.
4. Reduce heat to low; stir occasionally while simmering until mixture
reduces to caramel consistency; turn off heat.
5. Drizzle caramel on top of apple slices or dip slices in caramel
until slices are well coated.
6. Sprinkle nuts and chocolate chips on top of caramel apple slices.
7. Place slices on pan lined with wax paper then chill slices in frig
until caramel is set (at least 15 minutes).
8. Enjoy!


RECIPE for Carla Hall
October 21, 2012



"Country Greens"

8 servings

(Estimate 1 pound of greens per person)

1 quart chicken stock

2 pounds smoked turkey wings

2 teaspoons red pepper flakes

3 cloves garlic, thinly sliced

2 tablespoons white vinegar

2 tablespoons sugar

8 pounds collard greens

Salt and Pepper to taste

Garnish: red pepper sauce, seasoned vinegar

1.  Pour stock into a large pot and add turkey wings, red pepper, garlic,
vinegar and sugar. Bring water to a boil. Reduce heat and simmer covered
for 30 minutes.

2.  Prepare greens: fold the leaves in half with one hand, and tear the
rib out of the greens with the other hand. Stack the leaves and roll
them lengthwise. Cut the stack in half lengthwise, and cut across in ??
thick ribbons. Wash greens well and drain.

3.  Add greens to the seasoned stock and let cook for 20 - 30 minutes
until tender. Season with salt and pepper to taste. Serve hot with red
pepper sauce and vinegar, if desired.

Note: The liquid from the greens (commonly known as pot liquor) may be
saved and used in soups.



RECIPE for Stephanie Royal
October 14, 2012








1 pound ground beef or 2lbs chuck roast cut into cubes

1 large green pepper, chopped

1 large onion, chopped

2 tablespoons chili powder

2 tablespoons cumin

2 (15 ounce) cans tomato sauce

1 (15 ounce) can Kidney Beans, rinsed and drained

1 (15 ounce) can Pinto beans, rinsed and drained

1 (15 ounce) can Black Beans



Salt to taste

Sliced green onion



Jalepeno peppers


  1. Cook beef, in skillet until browned and season with salt.  Add green pepper, onion, cumin and chili powder. Pour off fat.
  2. Add tomato sauce and beans and heat through. Top with green onions, cheese and tomato. Serve alone or over rice, or macaroni. Can also be served with tortilla chips or on a hot dog!

Amy Riolo

September 30, 2012


*Recipe from The Mediterranean Diabetes Cookbook.


Calabrian Sesame Cookies/ Biscotti di Regina


These cookies are a family favorite. Since antiquity, sesame seeds were seen as symbols of fertility. For this reason, in the Southern Italian province of Calabria they are served on Christmas Day (to celebrate the birth of Jesus) and at weddings. These simple to make cookies can be made a month ahead of time and frozen.


Makes about 30 cookies

Serves: 15

Serving Size: 2 cookies



2 1/4 cups unbleached all-purpose flour, plus extra for work surface

1/3 cups sugar

1 1/2 teaspoons baking powder

Pinch of salt

1/4 cup canola oil, placed in freezer for 20 minutes before using

1/4 cup milk

2 teaspoons vanilla extract

3/4 cup sesame seeds, untoasted



1. Preheat oven to 375 F degrees. Line 2 cookie sheets with parchment paper or silicone liners.

2. Combine flour, sugar, baking powder, and salt in a large bowl.

3. Stir in canola oil and mix well to combine.

4. Combine milk and vanilla in a small bowl and stir into mixture.

5. Mix ingredients well to form a dough and turn out onto a lightly floured work surface.

6. Pour sesame seeds onto a plate.

7. Break off 1-inch pieces of dough and roll them to create finger shapes.

8. Roll in sesame seeds to coat.

9. Place on baking sheets and flatten top of cookies slightly with a finger.

10. Bake for 18 to 20 minutes or until very light golden.


Healthy Living Tradition:
Sweets (especially those relatively low in sugar like this one) can be part of a healthy diabetic lifestyle. If you are planning on eating dessert after a meal, make sure to substitute it for other carbohydrates during the meal and fill up on green leafy vegetables, high fiber foods, and protein instead.


Chef Luigi Diotaiuti
Al Tiramisu

2014 P Street Northwest Washington, DC 20036
(202) 467-4466
September 30, 2012

Yogurt  Pannacotta with Strawberry Coulis

Ingredients (Serves 6)

  • 1 Cup milk
  • 3 Oz sugar
  • 2 gelatin sheets
  • 8 Oz plain yogurt
  • 11 Oz strawberries, hulled and washed


For the pannacotta:

Bring the milk and sugar to the boil. Remove from the heat, add gelatin and stir to dissolve. Allow to cool. Add yogurt and combine very well. Pour into six containers. Allow to set in the fridge, preferably overnight.

For the coulis:

Blend the strawberries and pass through a fine strainer. Add some water to thin the puree. Adjust the sweetness if necessary.

Pour coulis around the unmolded pannacottas. Garnish with strawberries.

Adapt the coulis to any seasonal fruit.  Apple sauce, Rhubarb preserve, etc.



Crunchy Cauliflower Broccoli Slaw
Recipe by Maro Nalabandian
September 16, 2012

This healthy and delicious recipe is great to eat with your meals as your vegetable/salad or, this may also satisfy your urge in between meals.

Vegetable ingredients:

4 cups diced Cauliflower, small pieces
4 cups diced Broccoli, small pieces
1 cup diced Celery, small pieces
3 large Carrots, grated
1/2 a small Onion, finely diced
3/4 cup Dark Raisins
3/4 cup dried Cranberries
3/4 cup Sunflower Seeds or Pumpkin Seeds, roasted


1 tsp. Dijon Mustard
1 clove Garlic, smashed, finely minced
1 Tbsp. white wine Vinegar or herb Vinegar
2 tsp. Agave Sweetener
Juice of 1/2 a Lemon
1 tsp. Coarse Salt, as needed
1/2 tsp. Black Pepper, as needed
1/4 tsp. dried Oregano or 1 sprig fresh Oregano leaves, minced
1/4 tsp. dried Thyme or 2 sprigs fresh Thyme leaves, minced
1/4 cup Olive Oil
1/4 cup Canola Oil
1/4 cup bottled Water, as needed

In a Large serving bowl, add the above vegetable ingredients and set aside.  In a two cup measuring cup, add all the vinaigrette ingredients except the oils and the water.  Wisk the ingredients while very slowly pouring in the oils until combined.  Add the water as needed to taste, while whisking till all is combined.  Pour the Vinaigrette, as much as needed over the vegetable slaw then toss it around.

Refrigerate and serve when ready.

Recipe from Chef de Cuisine John Melfi
Blueduck Tavern
September 9, 2012

Chef John Melfi's "Watermelon Gazpacho"




1 ea Watermelon, pureed

2 ea English Cucumbers

3 ea Tomatoes, medium-sized, diced

2 oz Champagne Vinegar

1 stalk Celery, diced

1 clove Garlic, chopped

1/2 Red Onion, medium-sized, diced

Salt, Pepper, Tabasco to taste




Combine all the ingredients. Allow to marinate overnight. Blend in food processor and pass through chinoise. Finish with the tabasco, salt and pepper.



Recipe from Tony Avirgan
Sunnyside Gourmet
August 12, 2012

Chef Ton Avirgan's "Watermelon Gazpacho"

Put in food processor:

2/3 quantity seedless watermelon, cut in pieces
1/3 quantity cucumber, peeled, seeded and cut in pieces
Dash of olive oil
Dash of red wine vinegar (this is critical, but don't add too much)
(Taste it)
A few cloves of garlic
Dash of sugar (or other sweetener like Agave)
Pinch of cayenne if you'd like
Process until smooth. Chill well and serve cold. You may add basil, dill before serving.

Recipe from Chad Wisner
Riderwood Restaurant
July 29, 2012


6 servings

1 cup Pitted Kalamata olives, chopped
1/2 Cup Artichoke Hearts
1/3 cup Fresh Basil
3 Tablespoons Olive Oil
1 Tablespoon Capers
1 Teaspoon Orange Zest
18 slices of French Bread
4oz Crumbled Goat Cheese


Chop the olives and artichokes and put in a small bowl. Wash and zest the orange and add to the bowl with the oil, and capers. Roll basil leaves and cut into thin strips and add to the bowl. Toss all the ingredients together and let flavors develop for at least 30 minutes. This part can be done up to 3 days ahead of time. Slice the French bread into 1/2 inch slices, brush with olive oil and bake in the oven at 350 for 7-8 minutes. Let the bread slightly cool then spread the goat cheese on each piece of toast. Top with the tapenade and serve.


6 servings

5 Tablespoons Olive Oil
1 1/2 pound Eggplant
1 medium onion
14 oz can diced tomatoes with juice
3 Tablespoon red vinegar
2 Tablespoons Capers
1/3 Cup Fresh Basil

Toasted Walnuts


Wash, peel and cut eggplant into 1/2" pieces. Dice onion into 1/4" pieces. Heat saut pan on medium high heat, add oil and then onions. Saute onions for 2-3 minutes then add the eggplant and the rest of the ingredients except the basil and nuts. Allow the mix to cook down approximately 15 minutes then taste and add salt and pepper accordingly. Take mixture off the stove and allow to cool, roll fresh basil leaves and cut into thin ribbons. Place all ingredients into the food processer and pulse two times to incorporate and break down the items. Caponata mix is finished and you can add to French bread, a pasta, chicken, the accompaniment has multiple uses.

If you do not have a food process that is OK, just cut all the ingredients a little smaller and allow to cook 10 more minutes and the items will break down on their own.

Pico De Gallo

Makes 3 cups

1 1/2 Roma Tomatoes
3/4 Cup Red Onion
1/2 Cup Cilantro
3 Tablespoon Lime Juice
3 Tablespoon Jalapeno
1 Garlic Clove Minced


Peel and Mince one garlic clove and add to a medium size mixing bowl. Wash and cut Roma tomatoes, and red onion into small dices then add to bowl with garlic. Wash and cut jalapenos in half and take out the veins and seeds( if like spicy leave the veins in) and mince then add to the bowl. Wash, dry and mince fresh cilantro and add the liquids as well to the bowl. Toss all ingredients in the bowl add salt and pepper to taste.

Recipe from Mark Salter
July 22, 2012

Barbecue Spiced grilled pork tenderloin with Wye mills soft polenta water melon salad and wild blackberry-balsamic Vinaigrette.


Serves 4




11/2lb pork tenderloin

Barbecue spice

41/2 Table spoons light brown sugar

21/2 table spoons Chili powder

2 tea spoons Allspice

41/2 tablespoons kosher Salt

2 tablespoons ground black pepper

3 table spoons onion powder


Method of Preparation

1 Mix the spice ingredients together.

3 Cut the pork into 2cm thick slices and Season with the barbecue rub, drizzle with olive oil.

4 Grill the small steaks on both sides until cooked 145f approximately 3-5 minutes.

Soft polenta

2 table spoons olive oil

onions chopped into small dice

1 clove chopped garlic

3 tablespoons chopped Italian parsley

1/2 cup stone ground polenta.

1 pint water

2 table spoons parmesan cheese.

2 table spoons unsalted butter.

Salt and pepper to taste

Method of Preparation

1 Cook the onion and garlic in the olive oil without color.

2 Add the water. Whisk in the corn meal and cook gently for 5-10 minutes until thickens and the corn meal is cooked.

3 Add the chopped Italian parsley, butter and the parmesan cheese.

Season with salt and pepper to taste.



Watermelon Salad

4 table spoons crumbled feta

piece seedless water melon

cup toasted Georgia pecans

lemon (juice only)

1 table spoon olive oil

1x 4oz bag cleaned arugula

Kosher salt and pepper taste


Method of Preparation

1 Cut the watermelon into 2cm thick slices then brush with olive oil and mark on the grill.

2 Cut into 2cm thick dice and mix with chopped toasted pecans, crumbled feta and arugula.

3 Dress the salad with a pinch of black pepper, squeeze of lemon juice and olive oil.



2 each lemons (juice only)

1 tea spoon Dijon mustard

1 table spoon honey

6 table spoons olive oil

cup wild blackberries

Method of Preparation

1 Whisk together the Dijon mustard, honey and lemon juice. Whisk in the olive oil. Add the wild blackberries and season with salt and pepper.


Set Up

Place the grilled pork onto the plate. Top with the watermelon salad. Spoon on the soft polenta and drizzle around the vinaigrette.



Recipe from Carla Hall
July 15, 2012

Zucchini and Feta Salad
Serves 4

2 small zucchini, very thinly sliced into rounds
1 lemon, zest and juice
3 ounces feta cheese, crumbled
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
1 tablespoon olive oil
Salt and pepper, taste

Mix all ingredients 15 minutes before serving.  Serve with salmon, grilled poultry or meats, or on sliced tomatoes.

Recipes from Doron Petersan

Sticky Fingers Bakery
July 8, 2012

Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle


Recipe courtesy Sticky Fingers Bakery, Cupcake Wars, 2011

Yield 12


1 1/2 cups unbleached flour

1/4 teaspoon baking soda

1/4 teaspoon salt

9 ounces brown sugar

4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)

1 1/2 tablespoons egg replacer, (recommended: Ener-G)

1/4 cup plus 2 tablespoon water

3 teaspoons vanilla

1/2 cup soy milk

1/2 teaspoon vinegar

Coconut Custard, recipe follows

Spiced Rum Frosting, recipe follows

Brown Sugar Brittle, recipe follows

Special equipment: an electric kitchen scale


Preheat oven to 350 degrees F.


Line a standard cupcake pan with 12 standard cupcake liners. Sift the flour, baking soda, and salt into a medium-size bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the brown sugar and the margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water, egg replacer and vanilla and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. In a small bowl, combine the soymilk and vinegar and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the 2, ending with the soymilk.


Fill the 12 cupcake liners 3/4-full with batter and bake for 19 minutes, or until a toothpick inserted into each cupcake comes out clean. Cool the cupcakes completely.

Coconut Custard:

2 cups full fat coconut milk, canned

4 ounces sugar

1/4 cup cornstarch


In a medium heavy-bottomed sauce pot, stir together 1 3/4 cups of the coconut milk and sugar.  Heat on medium-high until the mixture begins to bubble around the edges.  In a small bowl, mix the remaining coconut milk and cornstarch into a slurry.  Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip.


Yield: 2 cups


Spiced Rum frosting:

8 ounces non hydrogenated vegetable shortening (recommended: Earth Balance)

8 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)

1 pound 8 ounces 10x powdered sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground cloves

1/4 cup dark rum


In the bowl of a stand mixer, whip shortening and margarine until completely combined.  Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add sugar a little at a time. Add the spices and mix. Scrape the bottom of the bowl. Add rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.


Yield: 2 quarts


Brown Sugar Brittle:

1 cup brown sugar

1/2 cup corn syrup

1/2 teaspoon salt

1/4 cup water

1 teaspoon non-hydrogenated vegan margarine (recommended: Earth Balance)

1 teaspoon baking soda


Line a cookie sheet with parchment paper and set aside. In a medium heavy bottom sauce pan, boil the sugar, corn syrup, salt and water, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 F. Remove from heat and stir in the margarine and baking soda. Pour the mixture into the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.


To assemble:

With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Brown Sugar Brittle.


Prep Time: 60 minutes

Cook Time: 60 minutes

Inactive Prep Time: 10 minutes

Ease of Preparation: Intermediate


Recipes from Chef Linda Anselmi
July 1, 2012

Tulkoff Horseradish and Garlic Dip

1 cup mayonnaise

1/2  to 3/4 cup Asiago cheese

1/4 cup Tulkoff Horseradish

1/4 cup cream

1 1/2 tsp Worcestershire

1/2  tsp white vinegar

2 tsp Tulkoff Chopped Natural Garlic

salt and pepper, to taste


Combine all of the ingredients and whisk until evenly combined. Taste and adjust the seasoning. The Asiago cheese can be adjusted according to taste.

Tulkoff Tuna Salad - Serves 3

6 ounces tuna in water drained well

1 tablespoon green onion chopped fine/ green and white

2 teaspoons red onion -- chopped fine

1 teaspoon dill relish

3 tablespoons celery -- chopped fine

4 tablespoons Tulkoff Crab Cake Base

1 tablespoon mayonnaise

1 teaspoon lemon juice

1 jalapeno -- chopped fine  (optional)


Mix all ingredients together and chill to blend flavors.



Recipes from "Salt & Pepper" 
June 24, 2012

Click on the following links to get the recipes Salt & Pepper prepared
at the Market Sunday, June 24th.

Grilled Gazpacho
Summer Ratatouille

Sawa Sawa Salad

Sweet Italian Sausage & Peppers



Recipe from Susan Delbert
Exec. Chef, National Press Club

June 17, 2012

Crispy Soft Shell Crabs on Summer Salad

            There is nothing quite like the link between crabs and summer for those who live in the mid-Atlantic region.  Whether it is sitting dockside with hammers, pitchers of beer and mounds of Old Bay seasoned hard shells, or anticipating soft shells during their brief sweet season after the full moon in May, people have a visceral love of this local delicacy. 

            Below is a great summer combination.  Soft-shells can be lightly saut?ed, grilled, broiled, tempura?d or crispy fried.  There is almost no way to do them incorrectly, unless one tries to steam or bake them.  Quick cooking is the rule that preserves their unique taste and texture.  Below is less a recipe than a road-map for one way to fix them.  Alternatives abound.  Use my ideas or mix them up your way.  Have fun with this; make it your own.

Soft Shell Crabs

Soft shell crabs (jumbos or whales; 1 per person)

Seasoning:  your choice:  garlic, Old Bay, minced jalapenos, garlic or onion powder, cumin, lime juice, and/or Salt and Pepper

Pancko Japanese Bread Crumbs 
Vegetable Oil

1.  To clean each crab, first remove eyes:  with a horizontal stroke, cut just behind and across; scissors work best.  Turn crab over and lift tail and remove by pulling up?like lifting a beer can tab.  Remove lungs/gills by lifting side of top shell and removing lungs with fingers; no need to cut them.  Dry crab with paper towels and prepare for seasoning. 

2.  Season crabs with favorite flavors:  garlic, Old Bay, lime juice, jalapenos, salt and pepper, or any of the above.   Let rest a few minutes.  I favor Old Bay, salt and pepper.

3.  Prepare vegetable oil in shallow pan to a depth of about 2-3 inches:  350 degrees (or until a touch of flour sizzles when tested).

4.  Prepare three step breading station:  one shallow plate/pan of seasoned flour?to all purpose flour, add Old Bay, cumin, garlic powder, onion powder or just salt and pepper; second shallow bowl of egg and milk mix?about 3 eggs to ? cup milk; third plate/pan of Pancko (Japanese) bread-crumbs [these give a great crunch] (may substitute cornmeal, crumbled potato chips, or use flour).

5.  Use one hand for wet, one for dry:  dip crabs in flour, shake off excess, and plunge into egg mix; with second hand transfer egg-y crab to final coating step.  Transfer coated crabs to rack or pan to hold until all are coated.  Wash hands.

6.  When oil is hot, slip crab into oil and fry until crispy; this is quick, maybe 2 minutes, flip.  You will notice the frying bubbles will change ever so slightly around the perimeter when the desired crisp state is reached.  The color will also change to golden.  Be careful when putting crabs in hot oil as the natural water content of the crabs will cause sputtering and splattering.

7.  Remove to paper towel lined rack.   Hold in warm oven (if available). Serve on prepared salad below.  One eats the whole crab.

Salad for Summer Crab Feast

Baby spinach

Mixed baby greens

Mango or pineapple, cubed (or sub fresh berries)

Red onion, diced, or scallions, cut on bias

Candied walnuts or pecans (toss nuts in fry pan with bit of sugar, cool)

Cherry tomatoes, Sweet 100?s-halved, or diced heirloom tomatoes

Carrots, julienned on mandolin

Vinaigrette: Vinegar or Lime/Lemon/Orange Juice

                        Olive Oil

                        Touch of Dijon Mustard


                        Honey, Sugar or Agave

                        Favorite cheese:  Fresh mozzarella, goat cheese or feta

1.  Prep the salad ingredients that take the longest time before frying crabs:  julienne the carrots, candy the walnuts/pecans, dice the pineapple or mango, dice the red onion or cut the scallions.  Hold separately

2. Wash and spin greens or baby spinach.  Dry in tea towel or paper towels if no salad spinner.

3.  Make the Vinaigrette:  whisk vinegar/juice with salt, pepper and mustard in bowl. Add sweetener.  To add oil, whisk while slowly streaming olive oil into acid mixture. Proportion of vinegar to oil should be about one part vinegar/juice to 2-3 parts oil.  You can also just eye-ball this and stop when mixture looks creamy.  If mix fails to emulsify (blend), try adding a few drops of cold water and whisk some more.  Vinaigrette can also be made  in a blender.

4.  Toss greens with onions, carrots and tomatoes.  Drizzle vinaigrette.   Toss.  Portion on individual plates:  Top with mango/pineapple dice?or berries, nuts and cheese. 

5.  Fry crabs now.

6.  Lay hot crabs on salad.  Serve.  Ignore the groans of pleasure; accept the accolades.

Recipe from Calliopi Toufidou
June 10, 2012

Vegetable dish - Skordostoubi

(Eggplants with garlic and tomato sauce)

3-4 big eggplants (sliced 1/8?? thick)

4 cups olive oil for frying (you may avoid frying by

baking the sliced eggplants, sprinkled with a little olive oil)

4-5 fresh tomatoes (peeled, seeded and crushed)

8-10 garlic cloves (crushed)

2 teaspoons red wine vinegar

1/2 cup water

1/2 cup extra virgin olive oil

Salt and pepper

Feta cheese for garnish

In a small pot, saut? garlic in oil, add tomatoes and water. Let it simmer for 5 minutes until sauce is thick. In a separate pan fry thinly sliced eggplants (or bake them about 20 minutes) and strain them for an hour. In a big skillet place one layer of sliced eggplants and one layer of the sauce repeatedly, ending with the sauce, add salt and pepper. Let it cook on stove until tender, add a little water if needed, add vinegar and remove it from heat. Sprinkle with crumbed feta cheese and serve.

Serve with fresh bread and Greek wine.

Good luck



Recipe from Chef Andrew Fleishauer
June 3, 2012


Strawberry Shortcake

Yields: 10 servings

Ingredients for Shortcake Biscuit

4 cups                  Flour                    

2 Tbsp.                Baking powder

1 tsp.                     Salt

2 2/3 Tbsp.       Granulated sugar

1/2 lb                     Unsalted butter

1/2 quart            Heavy cream


Other Ingredients



Whipped Cream

Directions for Biscuits

Mix all dry ingredients together. Cut butter into small pieces and work into the dry ingredients until incorporated and the size of small peas. Add cream until mixture becomes a dough. Roll out to 1 1/2 inches think and cut out with a biscuit cutter. Place on parchment lines sheet pan and brush with heavy cream. Sprinkle with sugar. Bake at 350 for 15-20 minutes until golden brown.

**Note: Do not overwork dough either when making initially or when rolling it out.

To Serve:

Cut biscuit in half. Place large spoonful of whipped cream on bottom half. Place large handful of local cut strawberries on top of cream. Cover with top half of biscuit. Garish with small amount of whipped cream and two or three strawberries on top of biscuit. Finish with powdered sugar.



Recipe from Leigh Lambert
May 27, 2012

Man-Catcher Brownies

Makes twenty-four 2 1/4 -by-2-inch brownies

This recipe is a result of Leigh Lambert's many experiments to create the perfect brownie: thick, moist and chocolaty. These are for purists who like nothing but brownie in their brownie, but chocolate chips or toasted chopped walnuts could be added.

12 ounces (3 sticks) unsalted butter

2 cups cocoa powder, sifted (natural or Dutch process)

6 eggs

2 cups sugar

2 cups packed light brown sugar

2 tablespoons vanilla extract

2 cups flour

1 teaspoon kosher salt

Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray.

Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.

In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.

Per brownie: 310 calories, 4 g protein, 46 g carbohydrates, 14 g fat, 83 mg cholesterol, 8 g saturated fat, 108 mg sodium, 2 g dietary fiber

Recipe from Debbie Amster
May 20, 2012

Pasta with Greens and Feta




3 T. olive oil

4 cloves of garlic, chopped fine

? tsp. hot pepper flakes

1 medium onion, chopped

1 large escarole or 2 large bunches of fresh spinach, cleaned and torn into pieces

? lb. Feta cheese, crumbled

Freshly ground black pepper


Grated parmesan cheese

1 lb. of brown rice penne or conventional tubular pasta




Boil water with a pinch of salt in a large pot for pasta. Heat oil in a large skillet.  Add garlic, hot pepper flakes and onions to the skillet and saut? on a medium flame until soft and golden.  Add greens to skillet and cover.  Stir greens a few times until they are soft and wilted.  Meanwhile, put pasta in salted, boiling water and cook until al dente. Reserve one cup of pasta water and then  drain pasta and add to the greens. Turn flame down on skillet to low and add feta cheese.  Cook for an additional 5-10 minutes until cheese is warm.  Add pasta water as needed.  Season with fresh pepper and a bit of nutmeg.  Sprinkle generously with parmesan cheese and serve.



Recipes from Tianna Feaster
October 23, 2011

Butternut Squash w/ Orzo

Yields 4




3 tablespoon butter

1 tablespoon extra virgin olive oil

I medium onion, chopped

2 cloves garlic, minced

3 cups diced peeled butternut squash (1/2 dice)

4 cups of vegetable/chicken broth

1 cup orzo pasta (Whole Wheat is optional)

? cup freshly grated parmesan cheese/parmigiano reggiano

2 tablespoon chopped fresh sage

Salt and cracked black pepper to taste

Pinch of fresh grated nutmeg




In a skillet pan, melt butter with olive oil over medium-high heat. Add onion and cook for about 5-6 minutes, or until tender.  Add garlic and cook for 30 seconds. Add squash and stir. While stirring your squash add ? cup vegetable broth and simmer over medium heat until liquid is absorbed and squash is tender. While broth is simmering, bring the remaining broth to a boil.


Add orzo and cook for about 8 minutes, until al dente. Drain any excess liquid. Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender. Pour into bowl and toss with sage and cheese. Add salt, pepper and freshly grated nutmeg.  Serve, eat and enjoy!


Recipes from Joe Yonan
October 16, 2011

Order Joe's recipe book!

Sweet Potato Soup Base
From "Serve Yourself: Nightly Adventures in Cooking for One" by Joe Yonan

Makes about 4 cups

2 (10- to 12-ounce) sweet potatoes
2 tablespoons extra-virgin olive oil
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1 small leek, white and pale greens, thinly sliced
2 sprigs thyme
Kosher or sea salt
Pinch of curry powder
2 cups light chicken or vegetable stock, warmed

Preheat the oven to 425?F.

Use a fork or sharp knife to prick the sweet potatoes in several places. Place on a piece of aluminum foil and bake until the sweet potatoes are tender and can be easily squeezed, 60 to 75 minutes. (Alternatively, to speed up the process, microwave the pricked sweet potatoes on High for 1 minute, then carefully transfer to the oven on a piece of foil. Bake until the potatoes are tender, 30 to 45 minutes.)

Pour the oil into a 3-quart saucepan over medium heat. When it starts to shimmer, add the carrots, celery, leek, thyme, and a pinch of salt. Stir to combine well, then decrease the heat to low, cover the pot, and allow the vegetables to sweat in their own juices until very soft, 10 to 15 minutes. (Take care not to allow the vegetables to burn.)

Scrape into the saucepan the soft flesh from the roasted sweet potatoes, add the curry powder, and stir to combine, mashing the sweet potato flesh with a spoon. The mixture will be chunky. Stir in the stock and combine well. Bring the mixture to a boil, then decrease the heat so the mixture gently simmers, and cook, covered but with the lid slightly ajar, for about 15 minutes to let the flavors meld. Allow the mixture to cool slightly, then remove and discard the thyme.

Use a handheld immersion blender to puree the soup base, which will be very thick. (Alternatively, you can puree it in a blender or food processor. If using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.) Taste and add salt if needed.

Let the soup base cool to room temperature. Divide it into 4 portions and use immediately, refrigerate for up to 2 weeks, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing. It will keep frozen for several months

Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan copyright ? 2011. Published by Ten Speed Press, a division of Random House, Inc.

Sweet Potato and Orange Soup with Smoky Pecans
From "Serve Yourself: Nightly Adventures in Cooking for One" by Joe Yonan

Makes 1 serving

1 cup Sweet Potato Soup Base, defrosted if frozen
1/4 cup freshly squeezed orange juice
1/4 cup water or vegetable stock, plus more as needed
Kosher or sea salt
2 tablespoons pecan halves
1 tablespoon extra-virgin olive oil
1/2 teaspoon pimenton (smoked Spanish paprika) or ground chipotle chile
2 tablespoons creme fraiche or sour cream, whisked until smooth
Finely grated zest of 1 orange

Pour the soup base into a small saucepan over medium heat. Whisk in the orange juice and water, adding more water if you want a thinner consistency. Cook until the soup is bubbling hot, 3 to 4 minutes. Taste and add salt if needed. Decrease the heat to low, cover, and keep it hot.

Heat a small skillet over medium-high heat. Add the pecans and cook, stirring occasionally, until they are fragrant and start to darken, 2 to 3 minutes. Pour in the oil, stir in the pimenton, and cook for another 30 seconds to dissolve the spice. Use a heatproof spatula to scrape the spiced oil and pecans into a small bowl.

Pour the soup into a serving bowl, dollop the cr?me fra?che in the middle, and top with the pecans and spiced oil. Sprinkle the orange zest on top, and eat.

Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan copyright ? 2011. Published by Ten Speed Press, a division of Random House, Inc.

Recipe from Victor Cirrincione, CEC
Riderwood Executive Chef

October 9, 2001

Jambalaya Vegetable

Chef Amy Riolo
September 25, 2011

Red Lentil Dip
Serves 4
Serving Size ? cup
 Lentils are a powerful source of protein which is needed to build muscle and burn fat.  This is a quick and flavorful way of serving lentils since red lentils do not need as long to cook as other varieties do. Red and orange colored foods are known to promote heart health and boost immunity. This recipe was adapted from Arabian Delights and The Mediterranean Diabetes Cookbook by Amy Riolo.
1 cup dried red lentils, sorted and rinsed
2 cups reduced sodium vegetable or chicken broth
1 tablespoon tomato paste
5 garlic cloves, chopped
1 teaspoon salt
Freshly ground pepper
1 tablespoon dried ground coriander
4 pieces pita bread, quartered
1 tablespoon olive oil
1 teaspoon za'taar (Middle Eastern wild thyme, sumac, coriander, sea salt) spice mix
? cup plain yogurt for garnish
1 tablespoon cilantro, for garnish
1. Combine lentils, broth, tomato paste, garlic cloves, salt, and freshly ground pepper to taste in a medium saucepan. Bring to a boil over high heat.  Stir, reduce heat to low, and cover.
2. Simmer for approximately 20 minutes, or until lentils are tender and all liquid is absorbed
3. Mash mixture and stir in coriander.  Taste and adjust seasonings if necessary. Place red lentil puree in a small bowl. Garnish with yogurt and top with cilantro.
4.  Brush pita with olive oil and sprinkle with Za'taar. Toast pita pieces under broiler until golden (1 to 2 minutes per side). Arrange pita pieces on a plate and serve warm.


Tony Breeze
Executive Chef
Hyatt Regency Chesapeake Bay Golf Resort, Spa & Marina
Cambridge, Maryland

September 18, 2011


12 ounces fresh crab meat

1 cup mayonnaise

? cup Dijon mustard

Old Bay Seasoning to taste

1 cup panko breadcrumbs

? bunch Italian parsley

Clarified butter for pan frying


1 cup mayonnaise

4 tablespoons sweet Thai chili sauce

Mix mayonnaise, mustard and Old Bay seasoning in a bowl. Chop the parsley and add to the mayonnaise. Add the breadcrumbs. Carefully fold in the crab meat so as not to break up the lumps.

Form into 2 ? 3 ounce crab cakes. Heat butter in a non stick pan. Place crab cakes in pan and pan fry slowly on each side until hot on the inside and lightly golden color on the outside. 

Mix the sweet Thai chili sauce with the mayonnaise. Serve with the hot crab cake

Recipe from Missy Carr
Go Fish Delivers!

September 11, 2011

Kamikazi Salmon Burgers 

1 pound skinless boneless salmon fillet, cut into 1-inch pieces

1/4 cup fresh cilantro leaves (1/2 bunch, stems removed)

2 tablespoons Hoisin sauce

1 egg

? cup panko bread crumbs

1/4 cup chopped green onions

2 teaspoons minced peeled fresh ginger (size of thumb)

2 garlic cloves, minced

Salt and pepper to taste 

Place first 4 ingredients in processor. Pulse until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four burgers or 8 sliders. 

Heat oil in large nonstick skillet over medium heat. Saut? patties until fish is cooked through, about 3 minutes per side.

Wasabi Mayo

1 cup mayo

Juice of 1 lime

1 tsp soy

1 TBSP (to taste) wasabi paste

 Combine all ingredients to taste. Serve with salmon.

 Carolina Catfish Soup

1 lb skinless Catfish, cut into chunks*

? cup olive oil

1 yellow onion, diced

1 lb Yukon Gold Potatoes, diced

2 large or 6 baby carrots, diced

3 stalks celcry, chopped

1 bulb fennel (reserve sprigs)

2 Qts Fish Stock (or veggie)

1 bay leaf

Juice of 1 lemon

Juice of 1 lmie

Juice of 1 orange

Salt and pepper to taste

In a large pot, heat olive oil over medium heat. Add onion, potatoes, carrots, celery and fennel. Cook, stirring occasionally until aromatic (5 mins). Add stock, bay leaf and bring to a boil. Simmer 20-30 mins. Add citrus juices. Season with salt and pepper. Add fish last. Cook 5-8 minutes, unitl fish is white and firm. Serve garnished with fenel sprigs.

*Alternative Fish: Grouper, rockfish. Shrimp, snapper, scallops, tilapia.

Modified Boureki Recipe
By Katerina of Baklava Couture
September 4, 2011


Makes 40 mini triangles  :  Prep time 30 minutes

1 box Fillo pastry dough, follow packaging thawing instructions.

Cut into strips (2? wide x short length of sheet)

15 ounces Ricotta cheese

1 tablespoon extra-virgin olive oil (plus, extra for brushing)

1 tablespoon fresh thyme, chopped

2 tablespoons finely grated Pecorino Romano

? teaspoon smoked salt

1 cup raw honey

Preheat oven to 350 degrees F.

In a bowl, combine Ricotta, olive oil, thyme, Pecorino and salt.  Hand mix ingredients well using a rubber spatula or spoon.  Onto two strips of fillo, brush olive oil onto top layer.  Place approximately one tablespoon of mixture onto strip ? about 1 inch from the right end.  Fold into triangle (see below). 

Place triangles onto baking sheet, brush tops lightly with olive oil.  Bake until golden brown ? approximately 45 min.  Serve with fresh drizzle of honey.

a.       a) Place mixture onto strip

b.       b) Fold fillo over mixture from right to left, gently flattening

c.        c) Fold diagonally downwards

d.       d) Fold straight across

e.        e} Fold diagonally upwards 

Repeat folding pattern until end.



















Folding instructions:


Marie Spano
August 21, 2011

Grilled Italian Pizza


olive oil for brushing

goat cheese

1 package pre-cooked pizza crusts, make your own crust or buy ?just add water? variety crust

Vidalia onion, chopped or sliced and grilled or saut?ed

Garlic, minced, saut?ed

Tomatoes, sliced, saut?ed lightly

Preheat grill for 10 ? 15 minutes. Make dough according to package directions and gently stretch it into a pie crust. Next, place the stretched pie onto the grill and brown it for 3 ? 5 minutes. Carefully turn the crust over (with thongs and a flipper) and let it start to brown on the second side. Turn the heat down to low, brush olive oil on top of the crust and sprinkle goat cheese evenly over the crust, Vidalia onion, garlic and tomatoes. Close the grill lid and cook until cheese is melted, 3 to 5 minutes.

Paula Shoyer, Paula's Parisian Pastries
August 14, 2011

Dairy Free Cr?pes

3 tablepoons dairy-free margarine

1 cup all-purpose flour

1/4 teaspoon salt

3 tablespoons sugar

3 large eggs

2 tablespoons canola or vegetable oil

1 tablespoon pure vanilla extract

1 1/4 cups plain soy milk

3/4 cup non-dairy whipping cream

1 tablespoon margarine, melted, for frying cr?pes

Heat the three tablespoons of margarine in a heatproof bowl in the microwave for 30 seconds, or until melted. In a large bowl, whisk together the flour, salt, sugar, eggs, oil, vanilla, soy milk, whipping cream and melted margarine. Use a sieve to strain the mixture into another bowl, pressing through as much batter as you can and discard the gloppy stuff remaining in the strainer. Cover the bowl and place in the refrigerator for a minimum of 2 hours or overnight.

When you?re ready to make the cr?pes, have out a plate to hold the cooked cr?pes and a silicone or other spatula to flip the crepes. Heat a 9-10 inch cr?pe pan or frying pan over medium-high heat. Brush some of the melted margarine around the pan. When the pan is hot, use an oven mitt to lift the pan off the stove and with your other hand scoop up a little less than a ? cup of the batter and pour it into the pan just below the 1:00 o?clock spot and then turn the pan clockwise 3 times to spread the batter so it evenly covers the bottom of the pan, but does not go up the sides. Sometimes you may need to add a little more batter to cover the bottom or fill in holes. Return to the heat. Cook for 1 -2 minutes, or until the edges of the cr?pe turn brown. Use a spatula to lift up the cr?pe and turn it over. Cook on the other side for 30 seconds more and then flip onto the plate.  Place pieces of waxed paper between the cr?pes.  If the cr?pes are browning too quickly, turn down the heat. Let cool.  If making in advance, cover the stack of cr?pes with plastic wrap and store in the refrigerator for up to three days.

Fill with nutella, melted chocolate, sliced fruit, caramel sauce.


Fruit Soup with Triple Sorbet Garnish

Serves 6 to 8 (will depend on melon size)

1 large ripe honeydew melon, peeled, seeded, and cut in chunks

1 teaspoon honey

3 ripe unpeeled peaches, pitted

6 ounces fresh raspberries

1/2 pint each of coconut, mango, and raspberry or mixed berry or other fruit sorbet.

Place the honeydew into the bowl of a blender or food processor fitted with a metal blade. Process until completely pur?ed. Pour into a large container or bowl. Add the honey and stir.

Place the peaches into the bowl of the blender or food processor and process until completely pur?ed. Use a fine mesh strainer to strain the peach pur?e into the container with the pur?ed melon. Mix well and refrigerate until well-chilled before serving.

To serve, ladle the soup into shallow soup bowls. Carefully scatter the raspberries among the bowls so that you can still see them and they do not sink. Take a melon baller and scoop one ball each of the three sorbet flavors and carefully place into the bowls. Depending on the size of your bowls, you can add more than three sorbet balls to the bowl.  Store covered in the refrigerator for up to 3 days.

Roger Codding
August 7, 2011

Curried Chicken over Yellow Rice

1 lb chicken breast, cut into bite size pieces

1 lb plain, nonfat yogurt

3 cloves garlic, chopped

1 tbsp turmeric

1 tbsp curry powder

4 tbsp olive oil, divided

Mixed vegetables according to preference

8 oz yellow rice

2 cups water

Combine yogurt and all spices in medium bowl.  Add chicken.  Marinate overnight or at least 8 hours.  Saut? chicken in 2 tbsp olive oil over medium-high heat until cooked through (10 ? 20 minutes).  Add mixed vegetables and continue to saut? for five minutes or until tender.  Add rice, 2 tbsp olive oil, and water.  Bring to boil for one minute, cover, reduce heat to low and simmer for 20 minutes, stirring occasionally.

Recipe from Jessika and Veronika Olsen
Double Take Diets, an online gluten free cooking show
Chef Demo on July 10, 2011

Berry Scones

1 1/2 cups gluten free flour mix
1/2 cup quinoa flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup earth balance butter (soy free), plus more for brushing. Can also use coconut oil.
1/3 cup maple syrup
1 tablespoon vanilla extract
1/4 hot water
1 cup fresh berries

Of course all ingredients can be found Roots Market!

Recipe from Allison Sosna
Chef Demo on July 3, 2011

Strawberry, Feta, and Arugula Salad with Balsamic Vinaigrette
Serves 4

5 ounces balsamic vinegar
1 cup crumbled feta
5 ounces extra-virgin olive oil
1 pint ripe strawberries, stemmed & quartered
16 ounces arugula, fresh
1/4 cup red onion shaved
pinch kosher salt
For the vinaigrette and oil, whisk or shake in a jar until
For the salad, combine the strawberries, onions, feta
and spinach in a large bowl and season with salt
Toss gently with the dressing just before serving.

Recipes from Chef Tee
Chef Demo on June 19, 2011

Chef Tee?s Penne Pasta and Potato Salad
Serves 4 to 6

? 1 lb. small Red Bliss potatoes
? 1 lb. small White Bliss potatoes
? 2 cups penne pasta (follow directions on box to cook)
? 2 cups baby arugula
? 1 medium tomato, chopped
? 1 small red onion, thinly sliced
? 2 Tbsps. elephant garlic, diced
? ? cup olive oil
? Salt and pepper to taste

1. Slice potatoes (with skins) into 1/4 ?inch slices.
2. Place potatoes in large pot of water; water level should be an inch above potatoes.
3. Bring to a boil; boil approximately 30 minutes; prick w/knife or fork to check for doneness.
4. Drain; put in large skillet over medium-hi heat; add rest of ingredients.
5. Cook briefly until arugula starts to wilt; serve.

Chef Tee?s Pancakes Served w/Blueberry Jam and Whipped Topping
Serves 2 to 4

? Brian?s Pancakes or store-bought pancake mix
? 2 cups blueberries
? ? cup blueberry jam
? Pinch of salt
? Whipped topping

1. Make pancakes using Brian?s or box recipe; set aside.
2. In large bowl, carefully combine blueberries, jam, salt.
3. Top pancakes with blueberry jam mixture, whipped topping.
4. Enjoy!

Chef Tee?s Tomato and Grilled Corn Salad
Serves (2 to 4)

? 1 large tomato, sliced
? 1 cup grape tomato halves
? 2 cups grilled corn kernels (see recipe below)
? 1 medium garlic clove, diced
? 2 Tbsps. red vinegar
? ? cup olive oil
? Salt and pepper to taste
? Favorite bread, toasted
? Garnishes?chopped parsley and oregano

1. In medium bowl, toss all ingredients except bread and garnishes.
2. Garnish with parsley and oregano.
3. Serve w/favorite toasted bread.

Grilled Corn Kernels
Makes about 2 cup

? 4 ears of corn with husks
? Olive oil

1. Place corn on hot grill; cook for 5 to 7 minutes or until kernels are tender, not mushy. While grilling, turn corn every few minutes, so it cooks evenly on all sides.
2. When done, remove from grill; let sit for a few minutes to cool.
3. Remove husks.
4. Hold cob straight up over flat surface (plate, tray or cutting board), then cut down cob with sharp knife to remove the whole kernels.

Chef Tee's Cherry and Baby Greens Salad
Serves (4 to 6)

? 4 cups baby greens
? 1 cup cherries, cut in half, seeds removed
? 1 small red onion, thinly sliced
? 2 Tbsps. blueberry spice jam (can substitute favorite blueberry jam)
? 2 Tbsps. red wine vinegar
? ? cup olive oil
? Salt to taste
? Garnish?blue or goat cheese

1. In large bowl, carefully combine cherries, onions, jam, vinegar, olive oil, salt.
2. Add greens; toss until greens are coated.
3. Garnish with cheese; enjoy!

Recipes from Debbie Amster
Chef Demo on June 5, 2011

Yogurt Sauce with Herbs

1 cup plain yogurt
? cup basil, cilantro, dill or other herb finely chopped
1 tsp. sugar
2 Tbs. fresh squeezed limejuice
1/8 tsp. cayenne pepper
? tsp. salt

Mix all ingredients and let stand 15 minutes, or refrigerate until ready to use.


1 can chickpeas (15 oz.) drained (reserve liquid)
3 Tbs. fresh lemon juice
4 tablespoons tahini
1-2 cloves garlic
? tsp ground cumin
2 tablespoons olive oil
pinch of cayenne
Fresh ground pepper and sea salt to taste

Drain chick peas, reserving liquid. Put chick peas, lemon juice, garlic, cumin, and tahini into a blender or food processor. While blending add olive oil and a few tablespoons of garbanzo liquid until mixture is smooth and consistency of heavy batter. Season with salt, cayenne and pepper to taste. Garnish with za?atar (below) or chopped parsley, crushed chickpeas, or toasted pine nuts. Serve with raw vegetables.


? cup sesame seeds
2-3 teaspoons coarse sea salt
2 Tbs. dried thyme
2 Tbs. dried marjoram and/or oregano
1 Tbs. sumac

Toast sesame seeds in a small, heavy bottomed frying pan over medium heat. Stir until they just begin to toast. Transfer to a bowl and let them cool. Add remaining ingredients and mix.

Gomasio (sesame salt)

1 cup unhulled sesame seeds
?-11/2 tsp. sea salt

Toast sesame seeds and salt in a small, heavy bottomed frying pan over medium heat. Stir until sesame seeds are toasted and give off a nutty aroma (be sure not to overdo them). Grind in a suribachi or clean coffee grinder, small food processor or bullet until 80% of seeds are ground. Serve with rice, vegetables, etc.

Sage Lemon Butter

1 stick butter, softened
2 Tbs. sage, minced
? tsp. lemon zest, finely minced or grated
Pinch of coarse sea salt

Mix the sage, lemon zest and salt into the softened butter.

Recipes from Salt & Pepper
Chef Demo on December 5, 2010

Brian?s Chocolate Pie
(Serves 6 to 8)

? 2 large chocolate bars
? 8 ounce container of whipped topping, thawed
? 1 cup slivered almonds
? 9-inch graham cracker pie crust

1. Break chocolate into squares; place all but 2 squares in large microwave safe bowl; set extra squares aside.
2. Melt chocolate in microwave for about a minute; mix then melt another 30-45 seconds.
3. Let chocolate sit a few minutes to cool a bit; while cooling, stir in half almonds.
4. Fold in whipped topping; initially add a little at a time, then gradually add larger amounts, so chocolate doesn?t solidify.
5. Once half whipped topping is in, add rest of almonds.
6. Pour mixture into pie crust
7. Cut leftover chocolate into small pieces; garnish top of pie with pieces.
8. Refrigerate for 1-2 hrs.

Chef Tee?s Butternut Squash Soup
Serves 2 to 4

? 2 cups butternut squash, peeled and cubed
? 1 cup sweet potato, peeled and cubed
? 1 medium onion, sliced
? ? cup cooking sherry
? 3 cups chicken stock
? ? cup heavy whipping cream
? Salt and pepper to taste

1. Add squash, onions, sherry, stock to large pot; bring to boil over high heat.
2. Lower medium-low heat; simmer until ingredients are fork tender.
3. Pour ingredients into blender; add cream; puree until smooth.
4. Season to taste with salt and pepper.
5. Garnish with little olive oil.
6. Enjoy!

Chef Tee?s Chestnut Pur?e
Serves 2 to 4

? 1 cup roasted chestnuts, shells removed
? 2 Tbsps. honey
? ? cup chicken stock
? Salt and pepper to taste
? Pumpernickel bread, sliced

1. Puree all ingredients except bread in blender.
2. Spread on bread slices and enjoy!

Recipes from Alba Carbonaro Johnson
Chef Demo on September 26, 2010

Green Beans, Fresh Shallot/ Mint Dressing & Toasted Almonds
12 oz. Fresh French beans, trimmed
3 garlic clove, finely minced
4 sprigs fresh mint, finely chopped
4 tbsp olive oil
2 small shallot, finely minced
zest and juice of 1/2 lemon
Salt and pepper to taste
Almond slices, toasted

1. Boil the beans in plenty of salted water and cook until tender. Drain and rinse with ice cold water immediately so that the beans will retain there green color.
2. In a small bowl, add the oil, lemon juice, zest, salt and pepper. Finely chop the garlic, mint, shallots and add to the dressing in the bowl. You can use a mortar and pestle or pulse in food processor a few times.
3. Toast the almond slices in a small pan without oil until aromatic about 1-2 minutes.
4. Add the beans to the bowl and fold gently making sure the beans are fully incorporated with the dressing. Top with the warm almond slices. Eat hot or cold. Serve 4-6 persons.

Crostini with Ricotta & pesto
1 French baguette, cut into ? inch slices
Extra virgin olive oil, drizzle on top of each slice
Salt and pepper to taste
3 garlic cloves, peeled and cut in half
2 cups of ricotta cheese
Zest of 1 lemon
1 cup of pesto (homemade or prepared)
Parmesan cheese shavings or (grated cheese)

1. Preheat oven to 400 F. Lay the baguette slices evenly on a cookie sheet. Drizzle with olive oil, salt and pepper. Bake for a few minutes until just lightly golden. Remove from oven and rub garlic on each slice.
2. In a bowl mix the ricotta cheese with zest of lemon. Spread about a tablespoon of ricotta mixture on top of each slice. Then add ? tablespoon of pesto. Next, top with a shaving of parmesan cheese. It?s a simple and elegant appetizer! Serves 6-10 persons

Home-made fresh Pesto
2 cups basil leaves
2-3 cloves garlic
1 tbsp. raw pine nuts or almonds
? cup grated Parmesan cheese
? cup extra virgin olive oil
Salt & pepper to taste

Place all ingredients, except the oil, in a food processor and pulse a few times until everything is well blended. Next, add the oil, salt and pepper and pulse a few more times. Taste for seasoning. Makes about a cup. Great on pasta, fish, crostini, salads and more!

Recipes from Sheilah Kaufman and Amy Riolo
Chef Demo on September 19, 2010.


1 cup shelled walnuts

4 to 5 slices stale (2 day old) white bread, dry roasted in a teflon skillet over medium heat for 3 to 5 minutes, crusts removed, processed to breadcrumbs

4 ripe red bell peppers (ribs, seeds, removed), chopped   OR 4 fire roasted canned red peppers, chopped

3 to 4 cloves of garlic, finely chopped

Sea salt

4 teaspoons of pomegranate syrup OR 2 tablespoons freshly squeezed lemon juice + 2

    teaspoons brown sugar

4 teaspoons of brown sugar

6 tablespoons extra virgin olive oil


Dry roast the nuts: Heat a skillet, add walnuts, and dry roast over medium heat for 6 to 7 minutes, shaking the pan so the nuts do not burn.  Remove from heat and let cool. 

Place the walnuts in a food processor and process to breadcrumb consistency.  Add breadcrumbs and process or pulse a few times.

Add the red bell peppers, garlic, salt to taste, pomegranate syrup, brown sugar, and olive oil.  Blend well until a rough (not smooth) paste is formed.  Transfer paste to a bowl, cover, and refrigerate until serving.

Serves 4 to 6  Makes 1 1/ 2 to 1 3/ 4 cups

Recipes from REAL Food Chef Monica Corrado
Chef Demo on August 8, 2010.


Cultured/Live/Fermented Salsa!

makes 1 quart

4 medium tomatoes or equivalent, (or mangoes or peaches or nectarines?) peeled, seeded and diced

2 small onions, finely chopped

1 small hot chile pepper, finely chopped

1 medium mild pepper, chopped

6-8 cloves garlic, peeled and finely chopped

1 bunch cilantro, chopped (or another herb such as basil, Thai basil, oregano)

1 T sea salt

4T whey*, or an additional Tablespoon of sea salt

? cup pure water, as needed to cover tomatoes


To peel and seed tomatoes, remove the core and ?score? with an ?X? on the bottom. With a slotted spoon, drop tomatoes in a pot of boiling water for 5-10 seconds. Remove and peel. Cut tomatoes in half, and squeeze out seeds. Mix all ingredients and add to jar. Stir with a spoon. Be sure the liquid covers the ingredient you are lacto-fermenting, and leave one inch space from the top. Seal tightly. Leave out on counter for 2 days and then place in cold storage. Will keep for about 2 weeks after opened.


*How to Make Whey from Yogurt

1 quart good quality plain organic whole yogurt

1 strainer, preferably cone-shaped

cheese cloth or tea towel

2 cup liquid measure or bowl to fit strainer


Place strainer in liquid measure. Line the strainer with 2 layers of cheese cloth or a tea towel. Spoon yogurt into strainer. Whey will drip into the liquid measure and yogurt cheese will remain in the strainer. Leave on the counter to strain for 12-36 hours.  The longer you drip, the firmer the cheese. One quart of yogurt will yield 2 cups of whey and 1 cup of yogurt cheese. Store whey and the cheese in a glass jar in the refrigerator. Whey will last up to 6 months under refrigeration. Use yogurt cheese as you would cream cheese. ENJOY!

 bonus recipe--not demonstrated; just tasted!!
Cultured/Live/Fermented Peach Chutney
makes 1 quart
4-5 medium peaches (or nectarines or mangoes)
1 tsp coriander seed
1 tsp fennel seed
1 tsp ground cumin
1/2 tsp red pepper flakes (optional)
1/2 cup raisins (or more if desired)
1/8 cup organic sugar, un-refined
grated rind of 2 lemons
juice of 2 lemons

1 T sea salt

4T whey, or an additional Tablespoon of sea salt


Follow instructions for Live Salsa, above. (Substitute "peaches" for tomatoes!) ENJOY!

Recipes from Susan Belsinger's
Chef Demo on August 1, 2010

Summer Fruit Salad with Infused Lemon Herb Syrup

This is a light and refreshing dessert; the use of the vanilla bean makes these fruits seem exotic. Lemon balm, verbena, and lemon grass, even some orange mint, are all good in this recipe. Other fruits such as any melon, mango or papayas, berries or cherries, plums or apricots, or bananas can also be used.

Serves 8 to 10

1 cup water
1/4 cup sugar
1/2 vanilla bean
1 large handful of fresh lemon herb leaves, bruised
Few strips of lime zest
1 tablespoons freshly squeezed lime juice
6 peaches or nectarines, peeled if desired, and sliced
1 small, ripe cantaloupe, seeded, and cut into bite-sized pieces
1/2 large honeydew or small watermelon, seeded, and cut into bite-sized pieces

Make the flavored fruit syrup by combining the water, sugar, vanilla, herbs, and zest. Bring the contents of the pan to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool.

When cooled to room temperature, strain the syrup and stir in the lime juice. At this point the syrup can be stored in the refrigerator for up to 5 days.

Toss fruit in a large bowl. Pour the syrup over the fruit. Toss the mixture well. Cover the fruit and chill it for at least 1/2 hour before serving. Serve at cool room temperature.

Summer Greek Salad

Having just recently spent a few weeks in July on the isle of Syros, I found out what a true Greek salad is and savored many of them, all a variation on this theme, in the height of the season. The tomatoes there, I might say, were the best that I have ever eaten?sweet and tart and red and bursting with juice. In restaurants and the market, I only ever saw English cucumbers, so they were served with the skins and had no big seeds. If you are using a waxed cucumber, it must be peeled. It was caper season, and let me tell you, fresh cured capers are something that we don?t see here! Ours are small and briny, so I generally rinse them before using. This salad is placed on the table family style and generally serves 2 to 4 people; it is easily doubled or tripled.

Serves 2

1 cucumber, washed and sliced medium-thin
1 large or 2 medium tomatoes, cored and sliced
Salt and freshly ground pepper
1 piece, about 4-ounces feta cheese, sliced in half lengthwise very thin
A few slices of thinly sliced onion, optional
Handful of Kalamata olives
About 2 teaspoons capers, optional
Extra-virgin olive oil
About 1 1/2 to 2 teaspoons fresh chopped oregano leaves or dill or about 1/2 teaspoon dried oregano leaves, crumbled

Arrange the cucumbers on a plate and lay the tomato slices over them. Season lightly with salt and pepper. Lay the feta slices on the tomatoes and scatter the onions over the cheese. Scatter the olives and capers over the salad. Drizzle about 1 tablespoon olive oil, or a little more overall and scatter the oregano or dill on the top of the salad as garnish. Serve with crusty bread and a glass of wine or a cold beer. Yassou!


This is a national dip of Greece?it is on every table and goes with just about any dish? and there are probably as many variations as there are cooks. It always contains drained yogurt, cucumber and garlic; some used red wine vinegar, while others use lemon juice; dill is popular, however occasionally mint is added instead; olive oil is added in some recipes.

Makes about 3 cups

2 cups drained yogurt
1 large cucumber, peeled and grated or chopped fine
3 large cloves garlic, pressed or minced
2 tablespoons chopped fresh dill, optional
About 1 tablespoon lemon juice or red wine vinegar
Salt and freshly ground pepper

Drain the yogurt in a colander or large sieve lined with cheesecloth for at least a few hours or overnight. Drain the grated or chopped cucumber for 30 minutes or so; press on the cukes to release the juices.

In a bowl combine the yogurt, cucumbers, garlic, dill, and lemon juice. Season lightly with salt and pepper. Combine well and taste for seasoning. Refrigerate for about an hour before serving; will hold in the fridge for about 48 hours.


Recipes from Nadereh Naderi's Chef Demo on July 25, 2010.
These recipes and many more can be found in Nadereh's cookbook Simply Persian Cuisine. More information is available at:

Eggplant Borani

Eggplant Borani is simply delicious! This tasty vegetarian appetizer can be served with your favorite bread (Barbari, Lavash, pita, Baguettes). Rice & Dill or Addas Polo recipe makes a great complement to this lovely dish.
(Makes 6?8 servings)


  • ? cup olive oil

  • 1 large onion, sliced

  • 3 garlic cloves, sliced

  • 6-8 eggplants cut into 1 inch pieces (light purple, long eggplant)

  • 1-2 teaspoons salt

  • 1 teaspoon black pepper

  • 1 teaspoon turmeric

  • 2 large tomatoes

? Saut? onion and garlic in olive oil in a large sauce pan, until golden brown.
? Add eggplant pieces to onion and garlic mixture, sprinkle with salt, pepper, and turmeric and saut? for few minutes.
? Cover the pan, and cook on medium to low heat for 30 minutes; there is no need to add water because eggplant cooks with its own juice.
? Stir a few times to allow eggplant to cook evenly.
? Slice tomatoes and place them on top of the eggplants, cover and cook for another 15-20 minutes or until the juice is reduced to a minimum, and the eggplant and tomatoes are tender; then serve and enjoy!


(Makes 6?8 servings)
? 1 large onion, sliced
? 3 garlic cloves, sliced
? ? cup olive oil
? 1 teaspoon turmeric
? 1 teaspoon cinnamon
? 1 teaspoon black pepper
? 1/4 teaspoon ground saffron
? 2 cups lentils
? 1 teaspoon salt
? 2 cups water
? 2 cups basmati rice
? 4 cups water
? 2 teaspoons salt
? 3 tablespoons olive oil
? ? teaspoon ground saffron
? 1-2 tablespoons butter


? In a medium non-stick pot, saut? onion and garlic in ? cup of oil, until golden.
? Sprinkle with turmeric, cinnamon, black pepper, saffron, and set it aside.
? In a medium sauce pan, combine lentils, 1 teaspoon salt and 2 cups water, and cook for 5-10 minutes. Reduce liquid to a minimum.
? In a large non-stick pot, combine rice, 4 cups water, 2 teaspoons salt,
? 3 tablespoons olive oil, and bring to a boil; cook for 30 minutes, or until the rice has absorbed all the water.
? When the rice absorbs all the water, add cooked lentils and ? of the fried onion and garlic to the rice, and gently mix together.
? Sprinkle with saffron, top with butter, cover the pot, and cook for another 30-40 minutes.
? Increase the cooking time a few minutes longer, for crispy, delicious golden tahdig.
? Transfer Addas polo to a serving dish, top with the rest of the fried onion and garlic. Place tahdig around the rice, and enjoy!

Recipes from Dory Gean Cunningham (Chef Demo on 7/18)


14 oz. Bulgur Wheat
4 cups Chicken Broth
2 egg yolks
Pinch of saffron
Salt to taste

Boil broth with saffron, add the wheat and simmer covered until wheat is softened. (about 15 minutes)
Remove from heat and let stand for another 15 minutes.
Bring back to the boil for about 3 minutes then add eggs.

Historic References: Pleyn Delit (14th Century)
Cury on Englysch (15th century)
An Account of Several Work-Houses for Employing and Maintaining the Poor: (1725)
The Forme of Cury (1780)
The Domestic Encyclopedia; (1804)

Cucumber Soup

3 large cucumbers or 4 medium peeled, seeded and chopped up
4 cups chicken or vegetable broth
1 cup cream
1 T dill chopped
Salt and white pepper to taste

In a Pot, put cucumbers and vegetable broth, and allow to cook for about 15 minutes.
Once cooked through , mash thoroughly. Add cream, dill, and salt and pepper to taste.

Historic References: The French Cook (1653)
A New and Easy Method of Cookery: (1755)
The British Housewife (Volume IV; 1756)
The Lady?s Monthly Museum (1802)

Demonstration Donation: Cucumbers from Avian Mead
Dill from Farmhouse Flowers and Plants

Veal Rolls

A thin slice of veal
Fresh sausage
Egg yolks

Take a thin slice of veal, pound it flat. Take a small amount of sausage place in the middle and roll, tying it up. (If so desire, roll it in the egg yolks then dredge in flour.) Place upon the grill and roast for ? hour.

Historic References: The French Cook (1653)
The British Housewife (Volume IV; 1756)
The First American Cookbook (1796)

A Ragout of Green Beans

2 ? pounds of fresh Green beans
1 T granulated sugar
4 T Butter
2 T flour
? cup thinly sliced onions
1 t salt
? t pepper
? t nutmeg
2 egg yolks lightly beaten
? cup heavy cream

Clean, snap ends and break in half the green beans. Put bean in pot, add sugar and barely cover with water. Cover and bring to boil. Allow to cook until the beans are tender (10-15 minutes). Drain beans and set aside in colander.

In a saucepan melt butter, cook sliced onions until soft but not brown. Add flour, cook and stir but briefly. Add green beans, salt, pepper and nutmeg. Mix together the cream and egg yolks, then stir into green beans. Let simmer for about 5 minutes, stirring frequently, until thickened. Taste and adjust seasoning. Pour onto a dish and serve immediately.

Historic References: William Verrall?s Cookery Book (1759)
The Lady?s Assistant for Regulating and Supplying the Table: (1777)
The Virginia Housewife (1824)
The Good Housekeeper (1841)

Demonstration Donation: Green Beans from Pleitez Produce
Onions from Penn Farm


Recipes from Salt & Pepper (Chef Demo on 7/11)

Brian?s Gazpacho
Serves (2 to 4)

? 2 large tomatoes, cut into chunks
? 1 cucumber, peeled, cut into chunks
? 1 medium onion, cut into chunks
? ? to 1 jalape?o, seeded and diced (use more if want really spicy)
? Juice from half lemon
? Salt to taste
? Garnishes?lemon zest, chopped basil, grilled corn kernels (see recipe below)
1. Add all ingredients except garnishes to food processor or blender.
2. Pulse to chunky stew like consistency.
3. Spoon mixture into bowls.
4. Top w/little lemon zest, basil, grilled corn kernels; serve.

Grilled Corn Kernels
Serves (about 1 cup)

? 2 ears of corn, husks removed
? Olive oil
1. Coat corn w/olive oil.
2. Place corn on hot grill; cook for 5 to 7 minutes or until kernels are tender, not mushy and a bit charred. While grilling, turn corn every few minutes, so it cooks evenly on all sides.
3. When done, remove from grill; let sit for few minutes to cool.
4. Hold cob straight up over flat surface (plate, tray or cutting board), then cut down cob with sharp knife to remove the whole kernels.

Brian?s Salsa with Grilled Corn
Serves (2 to 4)

? 1 large tomato, chopped
? ? cup grilled corn kernels (see recipe below)
? 1 medium onion, chopped
? ? to 1 jalape?o, seeded and diced (use more if want really spicy)
? 1 roasted red bell pepper, chopped (achieve this by grilling whole red bell pepper until charred; wrap pepper in plastic wrap for few minutes; unwrap; peel off skin, chop)
? Salt to taste
? 2 Tbsps. parsley, chopped
? 2 Tbsps. basil, chopped
1. In medium bowl, toss ingredients together.
2. Serve w/favorite bread or tortilla

Grilled Corn Kernels
Serves (about 1 cup)

? 2 ears of corn, husks removed
? Olive oil
1. Coat corn w/olive oil.
2. Place corn on hot grill; cook for 5 to 7 minutes or until kernels are tender, not mushy and a bit charred. While grilling, turn corn every few minutes, so it cooks evenly on all sides.
3. When done, remove from grill; let sit for a few minutes to cool.
4. Hold cob straight up over flat surface (plate, tray or cutting board), then cut down cob with sharp knife to remove the whole kernels.

Chef Tee?s Sawa Sawa Melon Salad
Serves (4 to 6)

? Handful of African Sawa Sawa greens
? Handful of African water leaf greens
? 1 cup watermelon chunks
? 2 peaches, sliced
? 2 plums, sliced
? 1 purple bell pepper, sliced
? 1 medium tomato, cut into chunks
? 2 Tbsps. (or to taste) apple cider vinegar
? 1 Tbsps. (or to taste) garlic olive oil
? Salt to taste
1. In large bowl, combine ingredients.
2. Let sit at room temperature for about 15 to 30 minutes, so ingredients macerate (marinate in their own liquids flavors) to produce more flavor.
3. Serve.

Chef Tee?s Minted Eggplant Compote Served on a Baguette
Serves (2 to 4)

? 1 medium tomato, core removed
? 2 to 4 medium eggplants (use your favorite varieties)
? Garlic olive oil
? 1 Tbsp. (or to taste) vanilla honey
? 2 Tbsps. (or to taste) apple cider vinegar
? 2 Tbsps. parsley, chopped
? 2 Tbsps. basil, chopped
? 1 baguette, cut into ?-inch slices
1. Heat medium pot of water over medium-high heat; when starts to boil; add tomato.
2. Boil for few minutes until peel starts to blister (technique is called blanching).
3. Remove tomato from water immediately, plunge it into ice cold water to stop cooking process (technique is called shocking).
4. Let tomato sit for few minutes to cool.
5. Use sharp knife to peel skin off tomato, cut in half, discard pulp.
6. Chop tomato, add to medium bowl.
7. Add rest of ingredients except baguette to bowl; stir to combine.
8. Spoon about a teaspoon of mixture on each baguette slice; serve.

Recipes from Lauren Von der Pool (Chef Demo on 6/27)

Grilled Corn with Zesty Olive Oil Sauce

Serves 6 to 8


  • 8 ears of corn
    • 2 Tbsps. Mistral Olive Oil
      • 1 tsp. garlic, chopped
        • 2 Tbsps. basil, chopped
          • 1 Tbsp. cinnamon honey
            • 2 Tbsps. Sauvignon Blanc vinegar
              • 1 Tbsp. basil olive oil
                • ? cup white onion chunks (grill w/corn until golden brown and tender, then chop chunks into small pieces)
                  • Pink Himalayan sea salt to taste
                    • Garnish?lemon thyme honey and basil olive oil


                      1. Preheat grill.
                        • Shuck corn; place corn on hot grill; cook about 5 to 6 minutes or until golden brown, kernels are tender but not mushy; transfer to platter.
                          • In small bowl, add rest of ingredients except garnishes; pour mixture on top of corn; drizzle little lemon thyme honey and basil olive oil on top.
                            • Serve.

                    Grilled Eggplant and Zucchini Vegetable Medley  

                    Serves 4 to 6


                    • 2 Asian eggplants, cut in half
                      • 2 baby squash, cut in half
                        • 2 baby zucchini, cut in half
                          • 2 purple bell peppers, cut into chunks
                            • 1 medium white onion, cut into chunks
                              • Pink Himalayan sea salt to taste
                                • ? cup Sauvignon Blanc vinegar
                                  • ? to ? cup Meyer lemon olive oil
                                    • 2 Tbsps. lemon thyme honey


                                      1. Preheat grill.
                                        • In large bowl, add ingredients; toss together.
                                          • Put vegetables on hot grill; cook 2 to 3 minutes on each side or until golden brown, tender but not mushy.
                                            • Serve.

                                    Grilled Cherry Tomato Bruschetta  

                                    Serves 4 to 6


                                    • 1 baguette
                                      • Pink Himalayan sea salt to taste
                                        • 2 cups cherry tomatoes, cut into halves
                                          • 2 Tbsps. basil olive oil (plus extra for garnish)
                                            • 2 Tbsps. blood orange olive oil
                                              • 2 Tbsps. lemon basil, chopped


                                                1. Heat grill.
                                                  • Cut baguette into 1 to 2-inch slices; drizzle little basil olive oil on both sides of slices; season both sides w/little salt.
                                                    • Put baguette slices on hot grill; cook 2 to 3 minutes on each side or until golden brown and toasty.
                                                      • In small bowl, add cherry tomatoes, 2 Tbsps. basil olive oil, 2 Tbsps. blood orange olive oil, lemon basil, salt to taste; toss ingredients together.
                                                        • Spoon about 2 Tbsps. of cherry tomato mixture on top of toasted bread.
                                                          • Drizzle little more basil olive oil on top; serve.

                                              Grilled Heirloom Tomato Bruschetta  

                                              Serves 4 to 6


                                              • 4 medium heirloom tomatoes, sliced into ? to 1-inch slices
                                                • Pink Himalayan sea salt to taste
                                                  • 1 cup radicchio, thinly sliced
                                                    • ? cup white onion chunks (grill w/tomatoes until golden brown and tender, then chop chunks into small pieces)
                                                      • 2 Tbsps. Sauvignon Blanc vinegar
                                                        • 2 Tbsps. blood orange olive oil
                                                          • Garnishes?basil olive oil and lemon thyme honey


                                                            1. Heat grill.
                                                              • Put tomato slices on hot grill; cook 2 to 3 minutes on each side or until golden brown, tender but not mushy.
                                                                • In small bowl, add rest of ingredients except garnishes; toss ingredients together. 
                                                                  • Spoon about 2 Tbsps. of radicchio mixture on top of grilled tomato slices. 
                                                                    • Season to taste w/salt; drizzle little basil olive oil and lemon thyme honey on top; serve.

                                                          Apricot, Blueberry and Cherry Salad  

                                                          Serves 2 to 4


                                                          • 1 cup blueberries
                                                            • 1 cup cherries, pitted and halved
                                                              • 2 apricots, pitted and sliced
                                                                • 2 Tbsps. lemon thyme honey


                                                                  1. In medium bowl, toss ingredients together.
                                                                    • Serve.


                                                                Recipes from Chef Tee (Chef Demo on 6/20)

                                                                Beau's Grilled Romaine Lettuce w/Ciabatta Bread (The Croutons)

                                                                4 servings


                                                                2 heads of Romaine Lettuce
                                                                Olive oil
                                                                1/2 cup of fresh grated Parmesan Cheese
                                                                Salt and Black crack pepper


                                                                Rinse and dry the head of Romaine lettuce. Slice the Romaine in two length wise and pull away the few leaves that will seperate when you slice the lettuce. Drizzle liberally with olive oil and put a little coarse salt, fresh cracked black pepper. Grate about a half cup of Parmesan cheese. Then grill the lettuce. Look for the lettuce to blacken a bit. The lettuce should have a nice char look to it without having the lettuce wilt to much under the heat. Sprinkle with cheese. Eat and Enjoy!

                                                                Cook Notes: If you are going to be grilling chicken breast, you can always slice up the chicken breast and serve it over your grilled Romaine lettuce.

                                                                Grilled Ciabatta Bread (The Croutons)


                                                                1/2 teaspoon of Kosher Salt and Cracked Black Pepper
                                                                1/2 loaf Ciabatta bread
                                                                Olive oil


                                                                Cut Ciabatta bread in 8 slices. Cut bread on a bias. Drizzle bread with olive oil. Add salt and pepper. Grill bread slices over medium coals 2 minutes or until golden brown. Turn bread slices, and grill an additional 2 minutes or until golden brown.

                                                                Chef Tee?s Ratatouille
                                                                (Serves 4 to 6)


                                                                • 2 Tbsps. golden raisins
                                                                  • 2 Tbsps. red currants
                                                                    • 1 to 2 Tbsps. Chef Tee?s curry (see recipe below)
                                                                      • ? medium onion, chopped
                                                                        • 2 Tbsps. olive oil
                                                                          • 1 medium green bell pepper, chopped
                                                                            • 3 cloves garlic (smash cloves w/flat, dull part of knife; dice; infuse w/1 tsp. salt)
                                                                              • 2 medium eggplants, chopped
                                                                                • 2 baby yellow squash, chopped
                                                                                  • 1 large tomato, chopped
                                                                                    • Pepper to taste
                                                                                      • Optional garnishes?sliced mint and grapefruit flavored olive oil


                                                                                        1. In large skillet, heat olive oil over medium-high heat.
                                                                                          • Add all ingredients except garnishes; cook until tender but not mushy.
                                                                                            • Garnish with mint; drizzle little grapefruit flavored olive oil on top.
                                                                                              • Serve with jasmine or your favorite flavored rice.

                                                                                      Chef Tee?s Curry


                                                                                      • 1 tsp. whole fennel seeds
                                                                                        • 1 tsp. cumin seeds
                                                                                          • 1 tsp. coriander seeds
                                                                                            • ? tsp. saffron
                                                                                              • 1 tsp. olive oil


                                                                                                1. In small pan, heat spices over medium-high heat until they are toasty and fragrant.
                                                                                                  • Transfer heated mixture to small food processor; add olive oil; combine. (You can also use mortar and pestle to combine ingredients by hand).
                                                                                                    • Add to your dish.

                                                                                              Chef Tee?s Grilled Okra, Corn and Tomatoes
                                                                                              (Serves 4 to 6)


                                                                                              • 1 pint okra
                                                                                                • 4 Tbsps. olive oil
                                                                                                  • Salt and pepper to taste
                                                                                                    • 1 medium red onion, sliced
                                                                                                      • 2 cups uncooked corn kernels
                                                                                                        • 1 large tomato, chopped
                                                                                                          • 1 Tbsp. balsamic vinegar
                                                                                                            • Optional garnishes?sliced mint and grapefruit flavored olive oil


                                                                                                              1. In medium bowl, add okra, salt, 2 Tbsps. olive oil; toss.
                                                                                                                • Place okra on hot grill; cook until golden brown; when done, chop.
                                                                                                                  • While okra cooks; heat large skillet over medium-high heat; add onions, corn; cook until lightly browned.
                                                                                                                    • Salt and pepper to taste.
                                                                                                                      • Add 2 Tbsps. olive oil, tomato, grilled okra; cook until all vegetables are tender, not mushy.
                                                                                                                        • Toss in balsamic vinegar; garnish with mint and grapefruit flavored olive oil.


                                                                                                            Recipes from Carla Hall (Chef Demo on 6/6)

                                                                                                            Swiss Chard Salad
                                                                                                            with quick-pickled cukes and radishes 

                                                                                                            1 bunch swiss chard, fine chiffonade
                                                                                                            3 kirby cucumbers, thinly sliced
                                                                                                            1 pound assorted radishes, thinly sliced
                                                                                                            2 fennel bulbs, thinly sliced
                                                                                                            1/2 cup cilantro, roughly chopped 

                                                                                                            Pickling liquid:

                                                                                                            1 1/2 cups water
                                                                                                            7 cloves garlic
                                                                                                            3 tablespoon canning or pickling salt
                                                                                                            1? cups granulated sugar
                                                                                                            1? cups white distilled vinegar (5% acidity)
                                                                                                            1 teaspoon whole juniper berries
                                                                                                            1 tablespoon yellow mustard seeds 

                                                                                                            Shallot Ginger Vinaigrette

                                                                                                            1 small shallot, roughly chopped 
                                                                                                            2 cloves garlic
                                                                                                            2 teaspoon ginger, grated
                                                                                                            1 tablespoon Dijon mustard
                                                                                                            ? cup rice wine or champagne vinegar
                                                                                                            ? cup olive oil
                                                                                                            Salt and pepper, to taste
                                                                                                            1/2 cup pinenuts, toasted

                                                                                                            1.  Prepare pickles:  Combine ingredients for pickling liquid in a medium-size pot.  Bring to a boil and pour over cukes, radishes and fennel in a mason jar, just to cover.  Allow to sit for at least 20 minutes. 

                                                                                                            2.  Prepare shallot vinaigrette:  In a bowl, blender or food processor, add shallots, garlic, ginger, Dijon and vinegar.  Process until smooth.  Slowly pour in oil while blender is running to create an emulsion.  Season with salt and pepper. 

                                                                                                            3.  Toss swiss chard in vinaigrette and allow greens to wilt and soften.  Drain the desired amount of pickles and toss with cilantro. 

                                                                                                            4.  Arrange the tossed swiss chard on a plate and top with pickled veggies and toasted pinenuts.


                                                                                                            Strawberry-Rhubarb Salsa 

                                                                                                            1 pint strawberries, diced
                                                                                                            2 ribs rhubarb, diced
                                                                                                            1 sprig rosemary
                                                                                                            2 tablespoons chives, snipped
                                                                                                            1/4 cup red onions or 1 small shallot, finely diced
                                                                                                            1 clove garlic, minced
                                                                                                            2 teaspoons red wine vinegar
                                                                                                            1 tablespoon olive oil
                                                                                                            pinch of sugar
                                                                                                            S&P to taste 

                                                                                                            Combine all ingredients, with rosemary twig and allow to macerate at least 30 minutes.  Remove rosemary twig.  Season to taste. 

                                                                                                            HINT:  Serve with pork, trout, game birds or duck.

                                                                                                            Seared Cod in Spring Pea Broth with Minted Pea Pesto
                                                                                                            Serves 4 

                                                                                                            4 ? 5 oz cod fillets
                                                                                                            1 tablespoon canola oil
                                                                                                            1 tablespoon butter
                                                                                                            2 cups spring pea broth, recipe follows
                                                                                                            ? cup minted pea pesto, recipe follows

                                                                                                            1.       Season each fish fillet with salt and pepper on both sides.  Heat a large skillet on medium high heat, then add canola oil.  Carefully place fillets in skillet, then add butter pieces.  Cook for 2-3 minutes on each side, then place skillet in 350 degree oven to finish cooking, about 5 minutes.

                                                                                                            2.      Pour ? cup of hot pea broth in shallow bowl.  Place seared fish in bowl, then topped with 2 tablespoons minted pea pesto.  Garnish with seasoned peas, mint and lemon wedges on top. 

                                                                                                            English Pea Broth
                                                                                                            1 small onion, thinly sliced
                                                                                                            2 tablespoons unsalted butter
                                                                                                            2 cups chicken or vegetable stock
                                                                                                            1? cups English Peas, reserve ? cup for garnish
                                                                                                            Salt and white pepper to taste
                                                                                                            2 tablespoons heavy cream
                                                                                                            1 tablespoon fresh parsley, roughly chopped
                                                                                                            ? cup fresh mint, roughly chopped
                                                                                                            1 teaspoon lemon zest 

                                                                                                            1. In medium pot, melt butter and sweat onions until translucent.  Add the stock and bring to a boil.  Season with salt and pepper.
                                                                                                              • Add the peas and reduce heat to a simmer. Cook for 5 minutes or until peas are tender.  Season with a little more salt and pepper.
                                                                                                                • Puree mixture in blender until smooth.  Add the cream and mint.  Puree, then strain.
                                                                                                                  • Garnish with reserved cooked peas tossed in lemon oil and lemon zest.  Adjust seasoning, if necessary.

                                                                                                            Minted Pea Pesto

                                                                                                            2 cups frozen peas
                                                                                                            ? cup fresh parsley
                                                                                                            ? cup fresh mint

                                                                                                            3 cloves garlic
                                                                                                            ? cup pine nuts, toasted
                                                                                                            ? cup fresh Parmigiano Reggiano cheese
                                                                                                            4 tablespoons
                                                                                                            extra virgin olive oil
                                                                                                            salt to taste 

                                                                                                            1.       Quickly blanch the peas in generously salted water until thawed.  Drain and immediately immerse the peas in ice-cold water to retain the bright green color.  Drain again, and transfer the peas to the work bowl of a food processor fitted with a metal blade. 

                                                                                                            2.       Add the parsley, mint, garlic, pine nuts, and Parmigiano.  Pulse 7 or 8 times until a chunky paste forms.  Pulse again while drizzling in the olive oil.  When the mixture reaches the desired consistency, stop and season to taste with salt.  Store pesto in an airtight container in the refrigerator for up to one week.

                                                                                                            Recipes from Alba Johnson (Chef Demo on 5/23)

                                                                                                            Fresh Spinach, Garlic & Pine Nuts

                                                                                                            1? tbsp. extra virgin olive oil
                                                                                                            2 garlic cloves, minced
                                                                                                            20-25 pine nuts or slivered almonds
                                                                                                            ? tsp. red pepper flakes
                                                                                                            ? tsp. ground nutmeg
                                                                                                            1 cup golden raisins
                                                                                                            1 lb. fresh spinach leaves, rinsed and dried
                                                                                                            Salt and pepper to taste


                                                                                                            1.    Heat the olive oil in a large saut? pan at medium heat. Add the minced garlic. Cook and stir for 45-60 seconds until the garlic is just golden and fragrant. Add the pine nuts, red pepper flakes, nutmeg and golden raisins and saut? for 45-60 seconds.

                                                                                                            2.    Next, add the fresh spinach in the hot pan.  Quickly saut? for 3-4 minutes, gently folding the leaves up and over.  Add salt and pepper to taste.  Remove from heat.  The spinach will continue to cook even after you have removed it from the stove. Serves warn.  Serves 4-6.

                                                                                                            Warm Carrot Salad of Maghreb

                                                                                                            1 lb. carrots, rinsed and peeled
                                                                                                            3 tbsp. extra virgin olive oil
                                                                                                            2 large garlic cloves, minced
                                                                                                            1 tsp. ground cumin
                                                                                                            1 tsp. ground coriander
                                                                                                            ? tsp. cayenne pepper
                                                                                                            ? tsp. red pepper flakes
                                                                                                            2 tbsp. red wine vinegar
                                                                                                            5-6 sprigs fresh cilantro or Italian parsley, minced
                                                                                                            Salt and pepper to taste


                                                                                                            1.    In a medium size saucepan, cook the carrots whole in boiling salted water until just tender, about 10-15 minutes depending on the size of the carrots.  Do not overcook.  Strain the carrots well and cool them.  When they have cooled, cut each carrot into ? - " thick rounds or 2"sticks.  Reserve.

                                                                                                            2.    In a heavy skillet, heat the olive oil and add the garlic.  Saut? at medium heat for a minute.  Next, add the cumin, coriander, cayenne, red pepper flakes and the vinegar.  Cook about a minute until you can smell the wonderful fragrance of the oil and spices.  Add the tender carrot slices to the skillet and simmer about 2 minutes in this dressing until the liquid is almost absorbed, stirring often.  Taste a carrot slice to check for seasoning.  Season the carrots with salt and pepper if needed.  Remove the carrots from the heat and add the fresh chopped cilantro or parsley.  Gently toss.  Serve warm or at room temperature. Serves 4-6.

                                                                                                            Recipes from Roger Codding

                                                                                                            Creamy Chicken and Vegetable Curry with Saffron Rice


                                                                                                            • 3 LBs chicken breast?cubed
                                                                                                              • 1 cup low-fat plain yogurt
                                                                                                                • 2 teaspoons garlic powder
                                                                                                                  • 2 teaspoons lemon pepper
                                                                                                                    • ? cup olive oil
                                                                                                                      • 2 teaspoons salt
                                                                                                                        • 1 LB mix of fresh or frozen Asian vegetables (bok choy, carrots, snow peas, broccoli, bamboo shoots)
                                                                                                                          • 1 cup saffron rice (Mahatna makes a terrific yellow saffron rice)

                                                                                                                          To Prepare:

                                                                                                                          1. Cube chicken breast
                                                                                                                            • Combine with yogurt, spices, olive oil, salt. Marinate for at least one hour, up to overnight.
                                                                                                                              • Sautee chicken (in marinade) until ? of the way done
                                                                                                                                • Add chopped veggies, stir to combine. Cook for 5 minutes, until softened.
                                                                                                                                  • Add uncooked rice (if too much of the marinade has cooked off, you may need to add up to a half cup of water to make sure the entire mix of chicken, rice, and veggies is coated by the creamy curry sauce)
                                                                                                                                    • Cook for approx. 20 minutes, stirring constantly, until rice is cooked through.


Recipes from Chef Mitchell

Southwestern Grilled Chicken W/ Roasted Corn & Black Bean Relish


  • 2 chicken breast
  • 1Tsp garlic minced
  • 1tsp chili powder
  • 1tsp cumin
  • 1tsp paprika
  • 2 Tsp fresh cilantro
  • ? cup corn
  • ? cup black beans (rinsed)
  • ? cup fresh diced tomatoes
  • 1Tsp diced red onions
  • 2Tsp fresh lemon juice
  • 3Tsp olive oil
  • Salt and Pepper To Taste


Combine all spices. Combine ? Tsp garlic, 1 Tsp cilantro, 1Tsp lemon juice and 1Tsp olive oil. Rub marinade on chicken. Sprinkle with ? of the spice mixture and reserve remaining spices for relish. Sprinkle with salt and pepper. Marinate for at least ? hour 24 hours WOW!!!!!!! Grill, Sautee or Bake. Whichever style of cooking method you prefer. Cook until internal temperature 165 degrees.


Roast corn with ? tsp of olive oil salt and pepper 350 degrees preheated oven 10-12 minutes or until some kernels are slightly golden brown. Combine remaining ingredients: spice mixture, 1 Tsp cilantro, 1/2 Tsp garlic, black beans, diced tomatoes, diced red onions, 1 Tsp lemon juice, and 2 Tsp olive oil. Salt and pepper to taste.


Recipes from Amy Cooper

Light Pumpkin Dip



  • 1 package light cream cheese (1/3 less fat) room temperature
  • 3/4 cup pumpkin puree
  • 1/2 cup of packed Splenda brown sugar blend
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon sugar free maple syrup

Combine cream cheese, pumpkin, and brown sugar with electric mixer on medium speed until blended. Add spice and syrup and mix on high speed until smooth and fluffy. Serve with fresh apple slices and reduced fat graham crackers.

Yummy Pumpkin Fudge


  • 3 cups sugar
  • 1 1/2 sticks margarine- room temperature
  • 2/3 cup evaporated milk
  • 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 package of butterscotch chips
  • 1 jar of marshmallow fluff
  • 1 teaspoon of vanilla extract
  • 2 cups of chopped pecans
  • 1 cup marshmallows

In a heavy saucepan, combine sugar, margarine, milk, pumpkin and spice. Bring mixture to a boil stirring constantly for approximately 10-12 minutes until mixture is thick and has reduced. Remove from the heat and stir in butterscotch chips until dissolved. Stir in marshmallow fluff until incorporated. Stir in 1 cup of pecans and vanilla. Pour mixture into a greased cookie sheet and spread evenly. Top with marshmallows and remaining pecans. Let set at room temperature for one hour. Chill in the refrigerator until completely set, about 1-2 hours. Cut and enjoy.

Click here for more pumpkin recipes from Amy


October 11th , 2009

Gnocchi di Patate ? Potato Dumplings with Veal Ragu and with Gorgonzola Sauce

Recipe from Antonio Lombardi of al Sospiro Restaurant

Serving for 4 people

  • 2.5lb potato
    • 10oz all purpose flour
      • 1 egg
        • pinch of salt
        1. boil the potatoes whole until cooked through ? about 45mins
          • peel then let cool
            • smash the potatoes, add flour and the whole egg
              • knit well until uniform
                • make long strips about 1/2in diameter
                  • cut up in 1in bits
                    • curl with back of a fork
                      • bring to boil a pan with 1gal of water
                        • add salt to taste
                          • drop in dumplings, cook until they float
                            • drain and pour in a bowl

        Veal Ragu Sauce

        1. saut? minced veal
          • add fresh diced or canned peeled tomatoes
            • add salt and black pepper to taste
              • let simmer for 15 mins
                • add sauce to the bowl with dumplings
                  • add fresh grated Parmesan cheese
                    • mix to coat dumplings with sauce
                      • serve single portions in a medium size pasta bowl
        Gorgonzola Sauce
        1. mix water and some cooking cream in a medium size sauce pan
          • add Gorgonzola cheese and let it melt over low heat
            • add sauce to the bowl with dumplings
              • add fresh grated Parmesan cheese
                • mix to coat dumplings with sauce
                  • serve single portions in a medium size pasta bowl


September 27th , 2009

Roasted Butternut Squash Chili with Crisp Polenta Rounds

Recipe from Carla Hall

Makes 2 quarts or 8 to 10 servings

  • 2 tablespoons vegetable oil
  • 2 medium onions, finely diced
  • 6 medium cloves garlic, minced or grated on microplane
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • Salt to taste
  • ? cup roasted tomatoes
  • 1 can chick peas, drained and rinsed
  • 3 cups vegetable broth
  • 3 pounds butternut squash, diced into ?? cubes
  • 1 tablespoons brown sugar
  • 1 tablespoon fresh oregano leaves, or 1 teaspoon dried
  • Ground black pepper, to taste
  1. Heat large pot on medium-low heat. Add oil, then onions. Cook for 5 minutes or until soft. Add garlic and continue to cook until onions are translucent and sweet. Stir in cumin, paprika and salt
  2. Add roasted tomatoes, chick peas and vegetable broth. Check seasonings. Simmer for 20 ? 25 minutes
  3. Preparing the squash: In a large bowl, toss butternut squash in olive oil and salt & pepper. Pan roast squash in small batches until seared nicely and golden brown. Set aside. (Squash should be slightly crunchy.)
  4. Add brown sugar and fresh oregano. Adjust seasoning (salt or more brown sugar, if necessary.) Add squash 10 -15 minutes before serving. Serve with crispy polenta 

September 27th , 2009

Crisp Polenta Rounds

Recipe from Carla Hall

? sheet pan or about 30 - 2? rounds

  • 6 cups water
  • Table salt, to taste
  • 1 ? cups medium-grind cornmeal, preferably stone-ground
  • 3 tablespoons unsalted butter, cut into large chunks
  • ? cup grated cheddar cheese, plus more for garnishing
  • Ground black pepper
  1. Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium high heat. Reduce the heat to the lowest possible setting, add 1? teaspoons salt, and pour cornmeal into the water in a very slow stream from a measuring cup, while whisking in a circular motion to prevent lumps
  2. Cover and cook about 30 minutes, stirring vigorously with a wooden spoon once every 5 minutes and making sure to scrape clean the bottom and corners of the pot. Cook until the polenta has lost its raw cornmeal taste and becomes soft and smooth
  3. Stir in butter, cheddar, salt and pepper to taste. Spread hot polenta in buttered or oiled sheet pan. Place wax paper or parchment paper on top and smooth with hands. Chill
  4. When totally cooled, punch polenta out into rounds or cut into squares. Heat oil in pan and fry polenta rounds and/or squares until lightly brown. Drain on paper towels. Server with chili


September 13th , 2009


Recipe from Debbie Amster

  • 2 pounds fresh tomatoes, chopped, or one 28-ounce can tomatoes
  • 2 large onions, chopped
  • 3 tablespoons, extra-virgin olive oil
  • 2 green, red or yellow peppers, chopped
  • 6 cloves garlic, chopped
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon sweet paprika
  • ? teaspoon hot paprika
  • 1 teaspoon cumin
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons tomato paste
  • 12 large eggs
  1. In a large frying pan saut? the onions with a pinch of sea salt in oil 3-5 minutes. Add garlic and peppers and saut? an additional 3 minutes. Add tomatoes and spices and cook for about 30 minutes stirring occasionally.
  2. Beat eggs and pour over tomato mixture and stir occasionally until set.
Adjust seasonings to your taste. Eggs may also be poached in the sauce.


September 13th , 2009

Moroccan Tomato Salad

Recipe from Debbie Amster

  • 6 plum tomatoes, chopped
  • 2 tablespoons red onion, chopped
  • 4 sprigs flat-leaf parsley, chopped
  • 2 tablespoons capers
  • ? cup minced dill pickles
  • 6 pitted green olives, minced
  • 2 pickled hot peppers, chopped
  • ? of a preserved lemon, skin only, rinsed and finely chopped
  • ? cup vegetable oil
  • ? cup lemon juice
  • Salt and pepper


Place all ingredients a bowl and mix well.


August 30th , 2009

Sausage, Onion & Pepper Penne

Recipe from Jason Casassa

Servings: 4 to 5

  • Ingredient


    Pasta, penne, cooked

    2 lb

    Olive Oil, 80/20

    3 Tbl

    Green Pepper, julienne

    12 Oz

    Spaghetti Sauce, Pandini's or personal favorite

    3 Cups

    Sausage Mild Italian Rope, roasted, sliced thin

    12 Oz

    Caramelized Onions

    8 Oz

    Parmesan Cheese, shredded

    1/4 Cup

    Parsley, Flat Leaf, {Chopped Fine}


    Fresh Baked Bread, Optional


  1. Place saut? pan over high heat. Add oil and saut? peppers 3-4 minutes or until tender.
  2. Ladle spaghetti sauce into the bottom of the saut? pan, and reduce heat to medium-low.
  3. Add sausage and onions to the saut? pan and reheat quickly to 165?F.
  4. Place pasta portion into (212?F, or boiling) hot water bath for 30 seconds to re-heat.
  5. Add hot penne portion to the pan and toss to coat; reduce heat to low for 1-2 minutes.
  6. Remove pasta from pan and place on a service plate. Pull the sausage, peppers and onions to the top of the pasta in view, and pour any remaining sauce over the sausage and pasta.
  7. Garnish entire plate with shredded parmesan cheese and chopped parsley.
  8. Serve with bread if desired.




August 2nd , 2009

Peach & Coffee BBQ Sauce

Recipes from Howard Foer. Howard served grilled duck breast with the Peach & Coffee Sauce

  • 1 medium Onion -- Rough Chop
  • 2 tablespoons Groud Coffee -- In Coffe Filter and Cheese Cloth
  • 1 stick Cinnamon
  • 1 tablespoon Ground Corriander
  • 1 teaspoon Cumin
  • 1/2 teaspoon Red Pepper flakes
  • 1 cup Red Wine Vineager
  • 10 whole Peaches -- Peeled & Cut off Pit
  • 1 teaspoon Salt


Peel Peaches and take meat off the stone
Saute Onion in pan with Cinnamon Stick and tied up coffee sachet
Add all ingredients to the saute pan and simmer until reduced by about half
Once reduced remove sachet of coffee and cinnamon stick temporarily
Use a Hand emersion blender to puree the mixture
Add Sachet and Cinnamon stick back into mixture
Reduce until the thickness covers the back of a spoon
Chill and serve as you determine
Yield: "1 1/2 quarts"



August 2nd , 2009

Peach Soup

Recipe from Howard Foer

  • 12 whole peaches Peeled
  • 2/3 cup orange juice
  • 1/3 Cup Sugar Amount depends on sweetness of
  • Peaches
  • 3 ounces Peach Schnapps
  • 3 ounces Cointreau
  • Pinch Cinnamon
  • Pinch Nutmeg
  • 1/2 Ounce Ginger Peeled
  • Pinch Salt

Peel Peaches and Take Meat off Stone
Add all ingredients to sauce pan reserving the peaches
Bring to a simmer and add Peaches
Take off heat and let stand until room Temperature
Puree in Blender
Pass Through Fine Sieve Refrigerate and Serve

"Summer Peach Soup"
"6 ounces"

August 2nd , 2009

Basil Blueberry Vinaigrette

Recipe from Howard Foer

  • 3 Cups Olive Oil
  • 2/3 Cup Vinegar -- Of Choice
  • 2 Cups Basil -- Leaves
  • 1 Whole Shallot
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Dijon mustard
  • 2/3 Cup Fresh Blueberries
  • Salt and pepper

Add Shallot, lemon, mustard and vinegar to blender
Blend ingredients until smooth
Slowly pour olive oil into blender
Add all basil and blend until desired look
Add salt and pepper
Add blueberries and pulse the blender until they just break

"Summer Basil Blueberry Vinaigrette"
"32 ounces"

July 26th , 2009

Chilled watermelon salad with Feta and Mint

Serves 20
Recipe by Joe Fleischman


  • 1 Medium seedless watermelon, about 5lbs 8oz. crumbled feta 1oz. fresh
  • mint or to taste
  • 1 tsp sea salt
  • Juice of 1 lime


  1. Cut watermelon into 4 pieces, remove flesh from skin. Cut watermelon in 1/2" dice and place in mixing bowl
  2. Seperate mint leaves from stems and roughly chop. Add to mixing bowl with melon
  3. Add crumbled feta to mixing bowl and sprinkle with salt and lime juice
  4. Stir all ingredients together and chill for at least 1 hour. Serve


July 19th , 2009

Cold Cucumber Yogurt Soup

This is a delightfully refreshing soup for a hot summer day
Recipe by Debbie Amster

  • 4-5 Kirby cucumbers peeled, seeded and diced (or substitute 1 English cucumber)
  • 3 cups organic unflavored yogurt (preferably whole milk yogurt)
  • ? cup chopped scallions
  • 2 Tbs. chopped fresh mint
  • 2 Tbs. chopped fresh dill
  • 2 Tbs. chopped fresh oregano or ? tsp dried
  • 1 Tbs. chopped fresh thyme or ? tsp. dried
  • 4 Tbs. chopped fresh tarragon or ? tsp. dried
  • 2 cloves garlic minced
  • ? cup walnuts chopped
  • 1-2 tsp. sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 cup cold water (or more for desired consistency)
  • ? cup raisins
Additional scallions, dill, chopped chives or dried mint.
Combine ingredients, mix well and refrigerate for at least 4 hours.  Adjust seasoning. Serve garnished with additional scallions, chives, dill or dried mint.



June 28th , 2009

Donna Klein
From The Tropical Vegan Kitchen by Donna Klein (Penguin Books , 2009)

 Serve with tortilla chips or as a side salad.
Yields about 3 cups
2 medium ripe tomatoes (about 6 ounces each), chopped

  • 1 cup cooked and cooled fresh yellow or white corn
  • 3/4 cup chopped red bell pepper
  • 1 small red onion (about 4 ounces), chopped
  • 1/4 cup chopped fresh cilantro
  • juice of 1 to 2 limes
  • 1 tablespoon extra-virgin olive oil
  • 1 to 2 jalapeno chili peppers, seeded and finely chopped
  • 1 to 2 teaspoons chipotle puree
  • ? teaspoon coarse salt, or to taste

    In a medium bowl, toss all ingredients until well combined. 
    Cover and refrigerate a minimum of 1 hour or up to 2 days.  Serve chilled or return to room temperature.



May 31st, 2009

Asian Spring Rolls (makes 12 rolls)
Recipe by Debbie Amster

  • 12 8 1/2 inch Rice Paper Wrappers
  • 3 sheets of toasted nori quartered
  • 1/2 Cup Fresh Mint, Cilantro, Thai or regular Basil (or a combination) leaves
  • ? cup arugula or watercress
  • 6 Scallions cut into slivers the long way
  • 1 pint sprouts (sunflower, alfalfa, radish, broccoli, etc.)
  • 1 ripe avocado sliced thin
  1. Place warm water in a pie plate.
  2. Prepare the other ingredients and set them out on your work surface.
  3. Place 1 rice paper wrapper at a time in the warm water and let soak for 20 seconds or until soft.
  4. Place on a cutting board or clean surface.  Place a piece of nori on the bottom two-thirds of the rice paper. Place some of each of the remaining ingredients on top of the nori, being careful not to overstuff the roll, as the wrapper will tear if it is too full.
  5. Roll one side of the rice paper over the veggies into a cylinder and then fold in the sides and continue rolling into an ?egg roll? shape. The rice wrapper is sticky when it?s wet, so it will adhere to itself.  The rolls are best served the same day.  If storing in the refrigerator, cover them well with plastic wrap or a damp cloth so that they don?t dry out.
  6. Serve with dipping sauce.

*Other options for filling ? 2 cups chicken, cooked and shredded; 1 dz. Cooked shrimp-peeled and cut in half the long way; 1 cup feta cheese; 1 medium carrot julienned; 1 shredded raw beet; 1 cucumber peeled and julienned; 1 cup shredded cabbage; 1 cup cooked rice noodles or vermicelli; 1 cup cooked salmon

**Note: Rice paper wrappers can be found in Asian markets, Roots and at gourmet stores. Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won?t be easy to work with if they absorb too much water. If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out.

Dipping Sauce (makes 1/2 Cup)

  • 1/4 Cup Peanut or Almond Butter
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Warm Water
  • 2 Tbsp Soy Sauce
  • 1 Tsp Toasted Sesame Oil
  1. Place all the ingredients in a bowl and whisk until smooth.

*Note ?to add spice use 1-2 tsp. Sriracha Hot Chili Sauce or other hot sauce.


May 17th, 2009

Vanilla Yum Cups

This recipe is a very friendly kids recipe, it  is designed to provide your child with a very healthy fun nutritious snack that they can make at home anytime, and share with friends.
In addition they can freeze garnish,  and serve anytime.

Recipe developed by Lowry Martin of "Have Your Cake And Eat It Too" ( and her granddaughter Jayla Henderson. At the market, the recipe was demo'd using whole-wheat crepes instead of pastry cups.  Crepes can be found ready-made in large supermarkets.

10 Whole Wheat Pastry Cups
16 oz Yams
4 oz Yo-Baby Yogurt (Banana,  Vanilla, or, Blueberry)
6 Teaspoons Agavi


Blend yams, yogurt, and Agavi together in one mixing bowl. Once blended, place spoonful in each whole wheat pastry cup.  Garnish each pastry cup with whip cream, blueberries/strawberries and cinnamon/ or chocolate powder.

Makes approx 10   -  2 .5 oz servings

90 Cal,  2 grams fat, 0.5 Saturated, 2 grams fiber, 1 gram protein


May 10th, 2009

Salata Hummus
Chickpeas Salad

(Kay Karim)

  • 18 oz can chick peas
  • ? cup diced fresh tomatoes
  • ? teaspoon salt
  • ? cup chopped scallions
  • ? cup chopped Italian parsley
  • Juice of one lemon
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil
Open the chickpeas can and pour the content in a colander. Wash the chickpeas and leave to drain for a few minutes.
Place the chickpeas in a bowl. Add tomatoes, scallions, parsley and salt. Add the lemon, vinegar and olive oil. Toss the salad and refrigerate for 30 minutes before serving.

Green Beans with Tomatoes
Fasulia Khathra

(Kay Karim)

  • 1 pound fresh or frozen green beans
  • 2 tomatoes diced
  • 1 large onion sliced
  • 1 8 oz can tomato sauce
  • 1 teaspoon Salt
  • 1/3 cup extra virgin olive oil
  • 1 teaspoons Allspice
  • 1 teaspoon black pepper
  • 1 cup water

Saut? the onion in oil for 5 minutes.Sprinkle with salt and spices. Add the diced tomatoes, beans, tomato sauce and water. Cover and bring to boil. Then simmer for 20 minutes on medium heat till beans are tender. Serve with rice


Rice with Carrots ( vegetarian)
Timman bil Jizar

(Kay Karim)

  • We make this recipe during Lent.
  • 1 cup chopped carrots
  • ? frozen peas
  • ? cup chopped onions
  • 1 cup rice
  • 2 cups water
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon Arabic spices
Bring the water to boil and drop the carrot in the water. Leave them in the boiling water for ten minutes. Reserve the water to cook the rice with.

In the meantime, saut? the onions in oils and add the salt and spices. Strain the carrots and add them to the onion mixture, and saut? them for five minutes.

Wash the rice in water and add to the onion and carrot mixture. Saut? rice with the vegetables for three minutes. Add water and bring to boil. When water is almost absorbed, lower the heat.

Add the frozen peas and stir the rice mixture. Leave it to simmer till rice grain is soft.

Fluff the rice with a big spoon and leave the pot lid halfway open to let the steam out for 10 minutes.

Serve with pickles.

Variations: You could add one cup of chopped mushrooms to the onions and saut? them together. Sometimes we add chopped truffles to the onions mixture when truffles are in season.


Zucchini with Tomatoes (Vegetarian)
Tapsi Shijar

You can use yellow squash for this recipe too.
(Kay Karim)

  • 4-5 zucchinis
  • 1 large onion sliced
  • 4 cloves of garlic sliced
  • 1 large tomatoes sliced
  • 1 8 oz can tomato sauce
  • 1 cup water
  • ? teaspoon salt
  • ? tsp black pepper or Arabic spice
  • ? cup olive oil
Wash the zucchinis and place in a colander. Use a vegetable peeler to peel the zucchinis.

Slice the zucchinis in half inch slices. Slice the tomatoes and the onions too.

Heat the oil in a deep saut? pan. Add the onions and garlic and stir for 5 minutes. Arrange the tomato slices on top of the onions. Sprinkle the salt and pepper on top.

Add a layer of zucchinis and spread the tomato sauce over it.

Cover the pan to simmer for 5 minutes. Pour a cup of water over the zucchinis and bring to boil.

Reduce the heat and simmer for 20 minutes till the zucchinis are tender.

Serve with white plain rice.


Yogurt Dill Sauce
(Kay Karim)

  • 2 cups plain low fat yogurt
  • 2 cloves garlic chopped
  • ? cup fresh dill chopped
  • ? tsp salt
Put the yogurt in a bowl.

Combine all the ingredients and mix well.

Cover the bow and refrigerate for 30 minutes for the flavors to blend before serving.

Serve this sauce as a dip or with rice.



November 9th, 2008

Harper Caron from Uncle Julio's Rio Grande Cafe in Bethesda



Flour Tortilla 4 each
Monterrey Jack Cheese Grated 4 oz.
Vegetable Mix 5 oz.
Sliced Poblano Peppers, Onions, Button Mushrooms  
Guacamole and Sour Cream for Garnish  


  1. Place the four tortillas on a flat top griddle and spread 1 oz. of cheese per tortilla.
    • Cook until cheese is slightly melted. Approx 30 seconds.
      • Sautee vegetable mix in a little olive oil or butter until onions are semi-translucent and peppers and mushrooms are tender.
        • Split and spread warm vegetable mix between two of the tortillas.
          • Place the second tortillas with the melted cheese over the tortillas with the vegetable mix; using a spatula press down and flip over.
            • Cook for 10 more seconds.
              • Using a pizza cutter or sharp knife, cut in half and then each half in half again.
                • Arrange 8 pieces around plate. Garnish with guacamole and sour cream in the center of the plate.


November 2nd, 2008

Ris Lacoste Endive , Walnut, and Maytag Blue Cheese Salad with Port Vinaigrette

Serves 6


  • 3 heads endive
  • 1 head fris?e, separated from the stem, cleaned and spun dry
  • 1 small head of radicchio, cut into 1/2? bands
  • 6 oz port vinaigrette (see recipe)
  • 1 medium red onion, cut into julienne
  • 1 cup walnuts, toasted, chopped and dusted
  • 9-12 oz Maytag Blue Cheese OR blue cheese of your choice, crumbled
  • 3 Bartlett or Bosc pears, raw or poached (see recipe)
Toast the walnuts in the oven until lightly colored, about 10 minutes. This will activate the nut oils and help bring out their natural sweetness. When cool enough to handle, coarsely chop the nuts and then place in a colander or large holed strainer and shake until most of the bitter skins or ?dust? is removed. Set aside until ready to use. The nuts can also be prepared ahead and kept well covered.

Arrange 4-5 spears of endive across the top of each plate. Toss together the frisee, radicchio, onions, walnuts and some of the port vinaigrette. Season with salt and pepper. Taste and adjust to your liking with more vinaigrette, salt or pepper. Be careful not to overdress. Place a fluffy cluster of the salad mix in the center of each plate at the base of the endive spears, letting a bit of onion and walnut fall on the spears. Drizzle a bit of dressing on each endive spear. Arrange fanned slices of pear wherever you like and sprinkle with a generous amount of crumbled blue cheese, making sure to let some fall on each of the endive spears. Delicious.

Port Vinaigrette
Makes 3 cups
  • 2 cups port
  • 1 cup red wine vinegar
  • 1 T Dijon mustard
  • 2 oz honey
  • 2 shallots, diced
  • 2 cups peanut oil
  • 4 oz walnut oil
Reduce 2 cups port to 1/4 cup. Combine reduced port, red wine vinegar, Dijon mustard and shallots in a non-reactive bowl. Place a wet towel under the bowl to keep it in place, allowing you to have both hands free to whisk. Whisk ingredients together and then emulsify with a steady drizzle of peanut oil and then walnut oil. Taste for balance before all of the oil is added. More or less oil may be needed depending on the acidity of the vinegar. Season with salt and pepper. Taste and adjust to your liking. The vinaigrette will last at least a month, covered in the refrigerator and is best used at room temperature.

Poached Pears
  • 3 firm but ripe Bartlett or Bosc pears, peeled, stems left on
  • 2 cup port
  • 1 cups water
  • 1 cup sugar
  • 1 vanilla bean
Combine the port, water, sugar and scraped vanilla bean in a small, non-reactive sauce pan, just large enough to hold the pears. Thepoaching liquid should reach half way up the pears (adjust with more port/water/sugar if necessary). Bring to a boil and then gently simmer, turning the pears occasionally so that all sides are coated. Cook until the pears are soft, about 45 minutes. Store pears in their poaching liquid to continue the coloration. They can be prepared 2-3 days ahead and kept covered in the refrigerator. The poaching liquid can be saved and used again or reduced to make a syrup or sauce for other uses.

October 26th, 2008

Founding Farmers? 17 Vegetable Salad

  • ? cup asparagus, blanched, 1 inch cuts
  • 2 ounces jicama, diced into ? inch cubes
  • 1 hard boiled egg, quartered
  • 2 baby red beets, cooked & quartered
  • ? cup Pecans
  • 1 cup Napa cabbage, diced
  • ? cup cannellini beans
  • ? cup Parmesan cheese, large chunks
  • ? avocado, diced
  • ? cup frozen peas, thawed
  • ? cup red seedless grapes, washed & whole
  • 5 each teardrop tomatoes
  • ? cup red cabbage, diced
  • ? cup red onion, finely diced
  • 1 cup iceberg lettuce, diced
  • 1 cup romaine lettuce, diced
  • 3 fl ounces Vinaigrette dressing

Mix all ingredients together in a large bowl and serve in serve in a chilled salad bowl.
Top with croutons.

This salad may be made year round by substituting seasonal vegetables for those that may be out of season or hard to find. 

Chef Graham Duncan, Executive Chef

Founding Farmers
1924 Pennsylvania Ave. NW
Washington, DC  20006
202.822.TRUE (8783)

September 21st, 2008

Herb Syrups
Susan Belsinger?2006

Herb syrups are wonderful flavor essences that can be added in place of the liquid in cakes, pie filling, and all type of baked goods. They are good on all kinds of fruits and fruit salads, used in beverages, and to make sorbets.  Make these when you have fresh herbs in abundance, their flavor and aroma will bring a brightness to fruits and desserts.  Although I have been making herbal infusions and syrups for over twenty years, I have expanded my repertoire since reading The Herbfarm Cookbook by Jerry Traunfeld, Scribner, 2000.  This recipe is adapted from his Master Recipe for Herb-Infused Simple Syrup.  He also does inspiring things with milk and cream-based infusions.

Makes about 2 cups

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • About 8 to 10 herb sprigs or a large handful of leaves

To make an herb syrup, combine the water and sugar in a small saucepan.  Add the herb leaves and bruise them gently against the side of the pan with a spoon.  Place over moderate heat and bring to a boil.  Cover, remove from heat and let stand for at least 30 minutes.  Remove the leaves and squeeze them into the syrup to extract their flavor.  This syrup can be made ahead and kept in the refrigerator for about 2 months, or frozen for 4 months.

Fresh Herbs, Flowers, and Spices to use for Syrups:

Amounts of fresh herb leaves, flowers, and seeds used will vary and depend upon the flavor of each individual herb, the list below is for sprigs about 4 or 5 inches long.


  • Anise hyssop?6 to 8 sprigs with flowers, or a handful of flowers
  • Basil?6 to 8 sprigs of anise, cinnamon, green, or lemon basil, flowers are good
  • Bay?10 to 12 leaves
  • Bergamot?6 to 8 sprigs, or handful of flowers
  • Gingerroot?5 or 6 thin slices of peeled root
  • Lavender?10 flower spikes or 1 tablespoon flowers
  • Lemon balm, lemon thyme, or lemon verbena?8 to 10 sprigs
  • Mint?10 to 12 sprigs of orange mint, peppermint, or spearmint
  • Rose?1 generous cup rose petals
  • Rosemary?5 or 6 sprigs
  • Sage?4 common sage sprigs; 6 fruit-scented or pineapple sage sprigs
  • Scented geraniums?12 to 15 leaves, or handful of flowers
  • Sweet Woodruff?1 generous cup small sprigs and/or flowers
  • Tarragon or Mexican tarragon?6 to 8 sprigs
  • Vanilla?1 bean, halved and split lengthwise
  • Violas?1 generous packed cup violets, johnny-jump-ups, or pansy petals


Summer Greek Salad
Susan Belsinger?2008

Having just recently spent a few weeks in July on the isle of Syros, I found out what a true Greek salad is and savored many of them, all a variation on this theme, in the height of the season. The tomatoes there, I might say, were the best that I have ever eaten?sweet and tart and red and bursting with juice. In restaurants and the market, I only ever saw English cucumbers, so they were served with the skins and had no big seeds. If you are using a waxed cucumber, it must be peeled.  It was caper season, and let me tell you, fresh cured capers are something that we don?t see here!  Ours are small and briny, so I generally rinse them before using. This salad is placed on the table family style and generally serves 2 to 4 people; it is easily doubled or tripled.

Serves 2


  • 1 cucumber, washed and sliced medium-thin
  • 1 large or 2 medium tomatoes, cored and sliced
  • Salt and freshly ground pepper
  • 1 piece, about 4-ounces feta cheese, sliced in half lengthwise very thin
  • A few slices of thinly sliced onion
  • Handful of Kalamata olives
  • About 2 teaspoons capers, optional
  • Extra-virgin olive oil
  • About 1 1/2 to 2 teaspoons fresh chopped oregano leaves or about 1/2 teaspoon dried oregano leaves, crumbled

Arrange the cucumbers on a plate and lay the tomato slices over them. Season lightly with salt and pepper. Lay the feta slices on the tomatoes and scatter the onions over the cheese. Scatter the olives and capers over the salad.  Drizzle about 1 tablespoon olive oil, or a little more overall and scatter the oregano on the top of the salad as garnish. Serve with crusty bread and a glass of wine or a cold beer. Yassou!

September 14th, 2008

Italian Bread Salad with Tomatoes
Recipe byJudith Newton

Serves: 4

  • 4 large ripe tomatoes, any variety
  • Stale bread (at least day-old), in equal volume to tomatoes
  • 1/4 cup olive oil
  • 1/4 cup Balsamic vinegar
  • 1 bunch basil leaves
  • 1 cup Parmesan cheese, grated or shredded
  • Salt and pepper to taste


Chop tomatoes coarsely. Measure the volume in a measuring cup and put in salad bowl. Cut or break bread into roughly equal-sized pieces to tomatoes, measure equal volume, and add to bowl. Mix well to let the bread absorb the tomato juices. Combine oil and vinegar (my favorite way is to shake them in a small jar until they form an emulsion) and add to bowl. Cut the basil leaves into a chiffonade and add. Add cheese, salt and pepper and mix gently. Serve.

This recipe can be varied in any number of ways. You can add cucumber, green or yellow peppers, other herbs, or whatever you have on hand. You can also add raw or roasted garlic.


September 7th, 2008

Tianna Feaster Personal Chef Feast Your Eyes on This

Grilled Tuscan Skirt Steak w/Caprese Salad

Yields: 4

Grilled Tuscan Skirt Steak


  • 1 ? to 1 ? lb skirt steak, trimmed
  • Kosher salt
  • Freshly ground crack pepper
  • ? cup Tuscan extra-virgin olive oil or regular extra virgin olive oil
  • 1 tablespoon fresh rosemary leaves
  • 2-3 cloves of minced garlic
  • 1 TBL of fresh chopped Italian Parsley


Prepare a medium-high grill fire, gas or electric grill.  If you have one large piece of skirt steak, cut it crosswise, separating the thicker part from the thinner.  While the grill is preheating, rub your steak with garlic, salt, pepper, Italian parsley, rosemary and the extra virgin olive oil.  Set aside. Grill the steak turning occasionally (5-8 minutes) until prepared to medium or medium well.  Move the steak to a cutting board and let rest for 3 minutes. Cut each piece crosswise into 4 - to 6 inch-long pieces and then, holding your knife at a slight angle, cut each piece on a bias (across the grain into this slices).  Serve with salad and enjoy.

Cooks Notes:

If you don?t have a grill you can use your broiler. Set temperature to 450 or medium-high.

Yields: 4

Caprese Salad


  • Large, ripe tomatoes
  • 1/2 pound fresh mozzarella cheese, drained and sliced
  • 1/2 cup fresh basil leaves
  • 1-2 garlic cloves, minced
  • Kosher salt and pepper, to taste
  • 1 Tbsp. extra virgin olive oil
  • 2 TBL balsamic vinegar

Slice tomatoes and mozzarella cheese into ? inch thick. Arrange tomato, cheese slices and basil alternately overlapping on a serving platter. Sprinkle the minced garlic. Season to taste with salt and pepper.  Whisk oil and vinegar together. Drizzle over the salad and serve.

August 24th, 2008

Veggie Pizza Wraps
From Lowry Martin, "Have Your Cake and Eat It, Too"


  • Spinach Wraps
  • 6 oz Morning Star Veggie Crumbles
  • 4 oz Shredded mozzarella and cheddar cheese, light
  • 4 oz Chick Peas (canned)
  • 2 Carrot sticks shredded or thin sliced
  • Jar of Marinara sauce ( Please pick one that has seasonings in it)


Makes about 6 wraps, you may add a little additional garlic, onion and basil.
Mix altogether in bowl ( leave cheese for last step )
Spoon approximately 2  to 3 tablespoons on to wrap, sprinkle cheese on top, wrap the wrap and microwave for 1 minute or a little more.
This recipe is great to place in a bowl in the fridge with the cheese wrapped on the side. Your kids can come home from school and make themselves a great, easy, healthy, low fat meal in a wrap. 

August 17th, 2008

Seven Vegetable Ratatoulle
Roots Market Recipe


  • 1 Small EggplantOptions:  Mushrooms, Fennel Bulbs, Carrots, Kale,  Spinach
  • 1 Yellow Squash
  • 1 Zucchini
  • 1 Yellow Onion
  • 1 small Butternut Squash
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 ripe Tomato
  • 1 Tbs chopped Parsley
  • 1 Tbs chopped Basil
  • ? cup Olive Oil
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Fennel
  • 1 tsp Coriander
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper



Clean and cut all vegetables into 1 inch pieces.  Keep separate, because each vegetable will be cooked separately.  Heat Skillet and add approximately ?  of the oil.  Add onion to the hot skillet, stirring occasionally, until edges are slightly brown.  Sprinkle in the parsley and a pinch of the salt and pepper.  Remove to large bowl.

Repeat this step for each vegetable, adding the oregano to the eggplant, the thyme to the zucchini, the coriander to the green pepper, fennel and basil to the tomato.  Place each on top of the preceding in the same large bowl, holding until all vegetables have been saut?ed separately.  Toss them GENTLY until thoroughly mixed.

It is important to note that each vegetable is cooked separately because we want to retain the identity and seasoning of each of the vegetables as they are added to the mix.  Ratatouille should not be a watery stew!

Serving suggestions:
    • Place in an oven proof baking dish, top with your favorite cheeses (Asiago and/or Parmesan are my favorites) and bake in a 350 oven until the cheese is golden brown.
    • Use as a pizza topping.
    • Use as omelet filling?cheese optional.
    • Toss with pasta and serve as a cold pasta salad.
    • Add it to a pasta sauce for a hearty vegetarian entr?e.
    • Serve cold on salad greens, drizzled with olive oil and balsamic vinegar and sprinkled with olives and/or capers.
    • Add as an ingredient to a soup.


August 3rd , 2008

Roasted Tomato Tart with Arugula and Walnut Pesto
Recipe by Matt Hill, Executive Chef of Charlie Palmer Steak DC

Yield: 4 servings


Heirloom or vine ripe tomatoes
local fresh goat cheese, room temperature
shallot, minced
thyme picked
puff pastry
aged balsamic
extra virgin olive oil
parmesan cheese
walnuts, roasted


basil, sliced or micro if available
mixed greens, cleaned
To Taste
salt and black pepper


  1. Score and blanch tomatoes in boiling water to remove skin, carefully not to cook tomatoes.
  2. Slice tomatoes into wedges and remove pulp
  3. Place wedges on a cookie sheet with shallots, thyme, tablespoon of olive oil, salt and pepper
  4. Roast tomatoes in a 225 degree oven for one hour
  5. Reserve
  6. Cut puff pastry sheet into 3inch by 1.5 inch rectangles
  7. Dock pastry by making small holes in it using a fork
  8. Bake pastry for around 30 minutes at 350 until crisp and golden brown
  9. To make pesto, combine arugula, olive oil, parmesan cheese, garlic, and walnuts in blender and puree. You may have to add a touch of water but that is ok
  10. To assemble, spread room temperature goat cheese on puff pastry
  11. Top with roasted tomatoes
  12. Toss greens with a touch of olive oil, salt, and pepper, place greens on plate
  13. Top greens with tart , drizzle with pesto and a few drops of balsamic
  14. Garnish with basil and enjoy


JULY 27, 2008

Strawberry Grand Marnier Cr?pes
Recipe by Chef Mike, of Red Roze Catering

These paper-thin, sweetened French pancakes are savory dessert dishes that are perfect for special occasions. The cr?pes are doused with Grand Marnier liqueur and ignited, then topped with ripe strawberries and whip cream just before serving.


Strawberries Grand Marnier Liqueur:

  • 15 fresh strawberries, quartered
  • 6 oz sugar
  • 1 shot of Grand Marnier
Cr?pe Batter:
  • 2 cups of flour
  • 1/2 cup of sugar
  • 1/2 cup of milk
  • 1/4 cup of lukewarm water
  • 2 eggs
  • Butter or non-stick cooking spray
  1. Pour sugar over strawberries, mix with Grand Marnier and let sit for 15 minutes.
  2. Mix cr?pe batter ingredients in a mixing bowl. Batter should be smooth, be sure to remove any lumps.
  3. Heat non-stick pan over medium-high heat, use butter to coat pan surface.
  4. Pour enough batter to cover the bottom of the pan using a ladle or measuring cup, starting at the center. Cook until golden brown on the bottom and then flip with spatula.
  5. Fill cr?pe center with some strawberries while the cr?pe is cooking.
  6. Add Grand Marnier and flamb? until liqueur cooks out and there is no longer a flame.
  7. Serve cr?pes topped with ripe strawberries and whipped cream.
Serves 8

Here are some Chef Michael ?Mike? Harris, Owner of Red Roze Catering, Cooking Tips for making this delicious recipe in your own kitchen.

Measuring is Key
Make sure that you measure your cr?pe batter correctly. If it is too thick or too thin, the cr?pes will not come out right.

Use a Non-Stick Pan
Cooking with a non-stick pan is an important tip to make perfect cr?pes.

Be Careful When Igniting
When you flamb?, be very careful. Remove pan from stove or open flame before igniting. If you don?t feel comfortable with fire, you may skip this step altogether. There?s no need to add alcohol to the recipe. The cr?pes will still taste delicious.


JULY 13, 2008

Three Sisters Succotash
Recipe by CiCi Williamson

Background of the Three Sisters Crops:

Although Native American tribes had plenty of land, they used it wisely for efficient food production. One ancient tradition was planting three vegetables together. Corn, beans and squash were sown together on the same bit of land. This combination replenished soil nutrients and aided growth. Corn demands a lot of nitrogen and beans replace it. The beans used the corn stalks as poles to climb. The squash shaded the land below, retaining moisture and blocking weeds. Gardeners today can still use this inventive way to grow highly nutritious fresh vegetables.

RecipeCopyright from The Best of Virginia Farms Cookbook & Tour Book by CiCi Willliamson (Menasha Ridge Press).


Corn, beans, and squash, known as the ?three sisters,? were planted together by Native Americans.
  • 3 bacon slices, cut crosswise into 1/4-inch strips
  • 1/2 cup chopped onion
  • 1 1/2 cups fresh corn kernels
  • 1 (10-ounce) packages frozen baby lima beans OR 2 cups shelled fresh limas)
  • 2 small yellow squash, sliced (2 cups)
  • 1 teaspoon low-sodium chicken bouillon granules
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 medium-size green bell pepper, cut into strips
  • 1/2 cup cherry tomato halves


Cook bacon in large saucepan over medium heat until crisp and brown; drain and crumble. SautJ onion in bacon drippings until soft. Drain liquid from canned corn into saucepan. Add lima beans, squash, bouillon granules, cumin and pepper; cover. Stirring occasionally, cook over low heat until limas test done, about 10 minutes. Stir in corn and bell pepper. Cook uncovered until vegetables are tender and most of liquid evaporates, about 5 minutes. Add tomatoes and reserved bacon; cover and let stand 5 minutes.

Makes 6 servings.



Alaskan Halibut

Alaskan Halibut in Foil from Steve Rudman of Willoughby's Market Alaskan halibut is prized for its delicate sweet flavor, snow-white color and firm flaky meat. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones. And it's a perfect fish for grilling! The use of a pouch to cook fish is not a new concept but provides an easy and nearly fool-proof way to cook the halibut perfectly.

Serves 4.



  • Piece of Aluminum foil (enough to create a pouch around the fish)
  • 2 lbs Fresh Alaskan Halibut
  • 1 Sweet onion cut into ? inch slices
  • 1 Red Pepper cut into ? inch slices
  • 1 Yellow Pepper cut in ? inch slices
  • 1 lemon - cut into slices
  • ? cup Wild Thyme Meyer Lemon Refresher
  • ? cup fresh parsley - rough chopped
  • 2 tbsp fresh chopped rosemary
  • 2 tbsp fresh chopped basil
  • 2 tbsp olive oil
  • ? tsp kosher salt
  • ? tsp fresh ground pepper


Preheat grill, medium heat. Place the halibut in shallow dish and pour the Wild Thyme Lemon Refresher over the fish. Let marinate for 30 minutes. Place the sheet of aluminum foil on the counter. Remove halibut from dish and discard marinade. Put the halibut piece in the center of foil. On top of the fish, place the fresh basil, rosemary and parsley. On top of herbs, place the sliced onions, peppers and lemon slices. Pour olive oil over fish and vegetables. Sprinkle salt and pepper. Pull top and bottom foil sides towards center and roll to close. Fold right and left sides to completely close. Place pouch on grill. Cook for 20 minutes or until fish is white and flaky. Carefully remove from grill and open pouch. Steam will have built up inside the pouch. Serve.




This is a versatile recipe that can be prepared with many different seasonal vegetables found in the Farmers Market, many different kinds of pasta, and many varieties of cheese. Quantities can also be varied to taste.

Serves 4


  • 12 ounces dried pasta ? long (spaghetti, linguine) or short (penne, rigatoni)
  • 4 bulbs green garlic or 1 head regular garlic (or to taste), chopped or about 6 garlic tops, cut into ? inch lengths
  • ? lb. pancetta or Canadian bacon, chopped, or sausage, sliced
  • 1 lb. summer squash (sliced), fresh green peas, a bunch of arugula (roughly chopped), or whatever looks good at market
  • 1 tablespoon olive oil
  • Juice of one lemon or lime
  • Salt and pepper to taste
  • Grated Parmesan or other cheese (ricotta, goat), to taste

Cook pasta in boiling water until al dente. Save ? cup of the cooking water.

While pasta cooks, heat oil in a large skillet and saut? garlic and meat until meat is crispy. Add greens/vegetables and cook a few minutes; just until greens are wilted or vegetables are barely cooked.

Drain pasta and add to saut? skillet along with lemon or lime juice. Toss until everything is mixed together; pour into serving bowl. Add reserved pasta water to skillet. If using fresh cheese, add it now. Scrape up any browned bits from bottom of pan; pour sauce over pasta. Season to taste. Serve with grated cheese.




Kitchen Memories

 A Legacy of Family Recipes from Around the World

Anne Snape Parsons and Alexandra Greeley

Corn Fritters (recipe below)


Alexandra Greeley was the food editor of Vegetarian Times magazine for three years. She also has worked as food writer and editor and restaurant reviewer in the Washington, D.C. metropolitan area for the past 18 years. Her other food publication credits include writing about food for the DC Examiner, The Washington Post, The Washington Times, and Newsday newspapers, and Washingtonian, Chili Pepper, On the Grill, Fine Cooking, Long Island Life, and Museum & Arts Washington magazines. Her cookbook credits include Mexico! (Macmillan), Asian Grills (Doubleday) and Asian Soups, Stews & Curries (Macmillan), among others. Ms. Greeley is a member of Les Dames d?Escoffier, and she is coleader of the Slow Food Convivium in Washington, D.C.

Insatiably curious about traditions and cultures, Scottish native Anne Parsons has traveled extensively around the globe. During her trips, she spends most of her time with local people, eats regional foods, and visits their places of worship. Ms. Parsons has an M.A. in English Literature, is currently writing a medieval mystery novel with the spice trade as its focus, is a leader of the Slow Food Convivium of East North Carolina, is a member of the International Association of Culinary Professionals and the Culinary Historians of Washington, and writes travel articles and a monthly food column for Tidewater Women called ?Around the Table? and food and people articles for the North Beach Sun.



Corn Fritter
Makes 25 fritters
The Menzels have lived in Pemberton, British Columbia since the early 1900s. Their nephew?s daughter, Alice Olteanu, inherited this recipe from her great Aunt Phemie; she claims it is a family favorite because it is so versatile. Sometimes she serves the fritters, drizzled with maple syrup, to her children for breakfast.  She does advise keeping fritters covered and away from husbands and kids because they?ll want to snack on them, especially when the fritters are topped with applesauce.2 cups all-purpose flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 2 large eggs
  • 4 tablespoons (1/2 stick) butter, melted
  • ? cup whole milk
  • 2 (15-ounce) cans sweet corn, or about 4 cups fresh kernels
  • Vegetable oil for deep-fat frying
Sift together the flour, baking powder, salt, and sugar. Add the eggs, butter, milk, and corn.

Heat the oil in a large, deep saucepan over medium heat until the oil shimmers. Carefully put tablespoonfuls of the mixture into the hot oil, and deep-fry for 3 minutes; alternatively, saut? the batter in hot butter in a skillet over medium heat. Drain well.




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  • 3 large heirloom tomatoes, seeds removed and diced
  • 1T fresh garlic, finely chopped
  • 2T fresh basil, cleaned and minced
  • 2T fresh parsley, cleaned and finely chopped
  • 1T shallots, peeled and finely chopped
  • ? cup extra virgin olive oil1 loaf ciabatta or olive boule
  • ? cup toasted pine nuts
  • 4 oz. Manchego cheeseKosher salt and coarse black pepper, to taste
Preheat oven to 350 degrees. Toast pine nuts approximately 3-5 minutes, chop coarsely and set aside. Combine the first five ingredients in a stainless steel bowl; add 1/3-cup olive oil to the bowl and mix together. Season mixture to taste. Turn on grill. Slice bread into 1/8 inch thick slices and brush with remaining olive oil. Toast a few seconds on grill, until marked. Be careful not to burn. Top bruschetta with some of the tomato mixture. Shave Manchego with vegetable peeler over top of bruschetta. Garnish with toasted pine nuts and serve.


  • 1 sugar baby watermelon, peeled, seeded and diced
  • 1 lb. assorted heirloom bell peppers, washed, seeded and diced
  • ? cup Vidalia onions, peeled and diced
  • 1 bunch green onions, washed and diced
  • 1 hot pepper, minced
  • ? cup summer squashes, washed, seeded and diced
  • 2 T garlic, peeled and minced
  • Juice of two limes
  • ? bunch cilantro, washed and finely chopped
  • 1 T fresh ginger, peeled and minced
  • 2 tsp kosher salt
Combine all ingredients except for the salt in a stainless steel bowl. Add salt to taste. Add 1 tsp Tabasco to make it spicier.


  • 3 ripe peaches, peeled, pitted and pureed
  • 2 tsp fresh ginger, peeled and minced1 shallot, peeled and minced
  • 2 T fresh basil, washed and minced
  • ? cup white balsamic vinegar
  • 1 T lemon juice1
  • ? cups canola or vegetable oil
  • 1 T brown sugar
  • 1 tsp kosher salt
  • ? tsp coarsely ground black pepper
  • 1 peach, peeled and diced small