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Roasted Fennel with Parmesan

(adapted from Food Network)

4 Tablespoons olive oil

2 fennel bulbs, cut horizontally into 1/3-inch thick slices

Salt and freshly ground pepper

1/3 cup freshly shredded parmesan

Preheat oven to 375 degrees F.

Lightly oil the bottom of a 13x9x2 inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Grilled Artichokes

Prepare and cook as usual (see our website) (can be done a couple of days ahead. Keep cooked chokes in the fridge.)  When cool enough to handle, cut each in half lengthwise and scrape out the fuzzy center (the choke). In a bowl combine 1 clove garlic (or more), 1 tablespoon lemon juice, ½ teaspoon salt and pepper and olive oil.  Brush artichokes with garlic mixture and set, cut side down on a grill over medium heat.  Grill, turning once, until lightly browned, 5-6 minutes or until warm.

Wilted Brussels Sprouts with Walnuts

(LA Times, Food)

Makes 4-6 servings

1 pound Brussels sprouts
1 tablespoon sherry vinegar
1 teaspoon minced shallot
1/2 teaspoon Dijon mustard
3 tablespoons walnut oil
1 tablespoon olive oil
1/3 cup chopped toasted walnuts
     To prepare the Brussels sprouts trim the bases and pull away loose or discolored outer leaves. Stand the sprout upright on the cutting board and slice it as thin as possible into coins. Aim for pieces as thin as a quarter.
     In a small lidded jar, combine the vinegar and minced shallot, and set aside for 10 minutes. Add the mustard and walnut oil and shake well to make a smooth emulsion. Taste and season with salt as needed.
     Next, heat olive oil over high heat in a large nonstick skillet. When the oil is very hot, but not smoking, add the Brussels sprouts, sprinkle with one-half teaspoon salt and cook, tossing, until the sprouts start to wilt, about 2 – 3 minutes. The texture should be chewy crisp rather than simply crisp.
     Immediately pour the dressing and remove from the heat. Continue tossing to evenly coat the sprouts with the dressing (they will only be very lightly coated). Stir in the walnuts and serve either warm or at room temperature.

Roasted Garlic and Orzo Pilaf

This recipe goes great alongside the Oriental Stir-Fried Chicken 
8-12 large cloves garlic
Olive Oil
1/2 cup Orzo pasta
1/2 long grain white rice
15 oz can chicken broth
Peel and quarter garlic cloves. In a medium saucepan cook garlic in hot olive oil over medium heat til light brown (don’t burn!). Add orzo and cook til light brown. Stir in rice. Slowly add chicken broth, bring to boiling. Reduce heat and simmer, covered, for 15-20 minutes or til orzo and rice are tender and broth is absorbed.

Corn Salad

2 cups corn, fresh or frozen
1 avocado, cut into ½ inch cubes
1 pint cherry tomatoes, halved
½ cup finely diced red onion
2 Tablespoons Olive Oil
½ teaspoon grated lime zest
1 Tablespoon fresh lime juice
¼ cup chopped cilantro
¼ teaspoon salt
¼ tsp pepper

Combine the corn, avocado, tomatoes and onion in large glass bowl. Mix together dressing ingredients in another bowl. Pour over salad, toss gently.

Fried Green Tomatoes

(From Amanda Hesser;

4 medium green tomatoes                                         Freshly ground black pepper
Salt                                                                       Sugar
2 large eggs, lightly beaten                                        2 tablespoons unsalted butter
1 cup panko                                                            1 cup freshly grated Parmesan cheese


Core and cut tomatoes into ¼-inch thick slices, lay on a baking sheet and sprinkle both sides generously (like your seasoning a steak) with salt and sugar. Let sit for 30 minutes.

Add beaten egg to a wide shallow bowl. Combine panko and Parmesan in another wide shallow bowl. Set both near the stove. Press the tomatoes between two paper towels to dry them. Season the slices again with a little salt. Dip each tomato slice in egg, then panko-Parmesan mixture, press panko mixture deeply into each tomato slice.  Set the tomatoes on a clean baking sheet.

Heat sauté pan over medium-high heat, and add the olive oil and butter. When the foam subsides, add the tomatoes, enough to cover the base of the pan in a single layer. Let sit, check when you see them begin to brown (you want a nut brown crust.) Turn and brown the other side. Keep working in batches, adding more oil and butter to the pan as needed, and transfer the tomatoes to a warm serving platter. Grind (coarsely!) fresh pepper on top, sprinkle with extra cheese, and serve!

Spaghetti Squash Spaghetti

(From Lisa Loogman)

1 Spaghetti Squash                                                                                     1 onion, diced
2 cloves garlic, minced                                                                                1 jar Classico Spaghetti Sauce -Tomato and Basil
1 red or green bell pepper (or use the orange ones from your box this week!)      Mozzarella cheese
1 package of Italian sausage (substitute ground turkey for healthier option)         Olive oil


Preheat oven to 450 degrees.

Cut the spaghetti squash in half (use similar motion to carving a pumpkin), scoop out seeds from the center and throw away. Rub olive oil all over the inside of the squash, line a large oven tray with aluminum foil and rub a little olive oil over this. Place the spaghetti squash into the tray face down and place in the oven for 40 – 50 minutes.

While the spaghetti squash is cooking, mince the garlic cloves, dice the onion, and chop up the peppers. Sauté this in a skillet with a little olive oil until browned. In another skillet cook the Italian sausage. Combine meat and veggies when both are cooked and keep warm.

Remove squash from oven and let cool 10 minutes. Meanwhile, pour jar of spaghetti sauce into large sauce pan and simmer, add meat/veggie mix to this. Stir occasionally.

When squash is cool, flip it over and using a fork or two shred the inside of the squash away from the skin. Transfer the loose strands to a large bowl and keep shredding, you will get a lot of spaghetti squash and should be able to scrap all the way to the skin.

Serve just like spaghetti! Squash on the bottom, ladle the sauce/meat mixture over the top and sprinkle some mozzarella cheese over that. Enjoy!

Cinnamon Fuyu Persimmons

Slice the Fuyu persimmons into ¼ inch slices. Sprinkle with cinnamon and nutmeg. Baste with butter. Bake at 350 degrees for about 45 minutes. Let cool and enjoy!

Triple Cranberry Sauce

(From Bon Appetit)

Can be made 3 days ahead. Keep refrigerated.


1 cup frozen cranberry juice cocktail concentrate, thawed
1/3 cup sugar
12 oz package of fresh or frozen cranberries, rinsed and drained
½ cup dried cranberries (about 2 oz)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons minced orange peel
¼ teaspoon ground allspice


Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel, and allspice. Cool completely. Cover, chill until cold, about 2 hours.

Carrot and Butternut Squash Soup

(From Jessie Rivas)

2 cups carrots                             1 tsp paprika
1 cup butternut squash                 4 ½ tsp minced garlic
2-3 cups chicken stock                  3 garlic cloves
1 cup cream                               1 ½ tsp onion powder
1 tsp turmeric                             Salt and pepper to taste

Peel and cube carrots and butternut squash. Season with turmeric, paprika, salt and pepper. Add garlic cloves. Roast at 350 degrees F until fork tender.

In a blender, add carrots, butternut squash, heated chicken stock, minced garlic and dried onion powder. Puree until smooth and then slowly incorporate the cream until soup reaches the desired thickness.

Quinoa & Mushroom-Stuffed Butternut Squash

(from Ingrid Hilton)

Serves 3-4


1 regular-sized butternut squash

1 cup quinoa

1/2 cup sliced mushrooms

1/4 cup onion, chopped

1/4 cup parmesan

2 tablespoons olive oil, separated

1 clove garlic, minced


Salt & Pepper to taste


1. Preheat oven to 450 degrees F

2. Cut squash in half, take the seeds out and place, cut side up, in a baking dish. Season with salt, pepper, and 1 tablespoon olive oil. Add 1/4 inch of water to baking dish.

3. Cover baking dish with foil & bake for around 40 minutes, or until tender when pierced with a fork.

4. Reduce oven temperature to 375 degrees F

5. In a small pot, bring 2 cups water to boil and add quinoa. Reduce to a simmer and let cook for 15-20 minutes, or until quinoa has absorbed all water. Remove from heat.

6. In a pan, heat remaining olive oil and saute mushrooms and onions on medium heat. Add in the garlic after a few minutes. Cook until fragrant and onions are translucent.

7. After squash has cooled, scoop out the insides, leaving flesh about a 1/4 inch thick.

8. In a large bowl combine quinoa, butternut squash, mushrooms, onions and garlic, and parmesan cheese. Mix well and season with salt and pepper.

9. Spoon mixture back into the hollow butternut squash (add additional grated cheese, Guyer is great on top) and return them back to the oven for 20-25 minutes, or until top is golden brown.

Glazed Pearl Onions with Raisins & Almonds

“A relish-like vegetable dish”
From Bon Appetit Nov. 1994
3- 10 oz. bags pearl onions, white (about 2 lbs.)
1 cup dry Sherry
½ cup raisins
¼ cup honey
¼ cup water
2 tablespoons (1/4 stick) butter
1 teaspoon minced fresh thyme or ½ teaspoon dried
2/3 cup slivered almonds, toasted (about 3 ½ ounces)
4 teaspoons Sherry wine vinegar or red wine vinegar
Bring pot of water to boil.  Add onions; cook 3 minutes to loosen skins.  Drain and cool slightly.  Cut root ends from onions.  Squeeze onions at stem end & onions will slip out of skins.
Combine pearl onions, Sherry, raisins, honey, water, butter and thyme in heavy large skillet.  Bring to boil over medium-high heat.  Reduce heat to very low; simmer uncovered until liquid evaporates and onions begin to caramelize, stirring often, about 1 hour.  Season with salt and pepper.  Remove from heat.  (Can be prepared 6 hours ahead.)  Let stand at room temperature.  Rewarm over low heat before continuing.)  Stir almonds and Sherry wine vinegar into onions.  Add a few teaspoons of water if mixture is too dry.  Serve warm.  

Heirloom Bruschetta

2 Cups diced heirloom tomatoes                         1/3 Cup diced red onion
1/2 Tbs balsamic vinegar                                  1 tsp extra virgin olive oil
1/4 tsp kosher salt                                           black pepper
1/4 Cup chopped fresh basil leaves                     1 clove garlic, minced

Combine tomatoes, onions, balsamic vinegar, garlic, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.  Add basil and gently toss to distribute.  Give it a taste and add additional salt and pepper if necessary.

Preheat oven to 400 degrees. Slice baguette into half inch slices and place on a baking sheet.   Drizzle or brush some olive oil on top.  Place in oven for 8-10 minutes until just lightly toasted.  Remove pan from oven, let cool. Top with bruschetta and enjoy!

Green Beans with Zucchini Squash and Fresh Corn

A recipe from Jennifer Phillip
1 1/2 pounds green beans
4 small zucchini
fresh corn from two ears
1/4 cup fresh basil
olive oil
1. Wash and slice the zucchini into thin circles, then halve. Wash and trim the green beans, and cut into third. Cut the corn off the cob and reserve, and wash and coarsely chop the basil.
2. In a large saute pan, heat as much olive oil as you’d like (I start with about 2 Tb. and add more as needed). Add the squash, and keep heat on medium high, stirring frequently to make sure it doesn’t burn. Reduce heat to low as the squash softens, adding a little more oil or water if necessary, then add the green beans. Cook for a few minutes, then add the corn and the basil and stir to combine.
3. Cook over low heat for about 5 minutes to let the flavors blend, and for the vegetables to reach desired consistency (I like mine pretty soft, but it’s all personal). Season with a little salt and pepper, and serve.
For 6.

Black Bean Dip


1/4 cup extra virgin olive oil
2 small yellow onions, chopped
4 cloves garlic, peeled and chopped into large chunks
2 jalapeño peppers, seeded and chopped*
2 (15.5 ounce) cans black beans, rinsed and drained or 4 cups cooked black beans
1-1/2 teaspoons salt
1/2 teaspoon ground cumin
2 tablespoons fresh lime juice, from one lime, plus more if desired
3 tablespoons water
1/4 cup fresh chopped cilantro, plus more for garnish (optional)
Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring
occasionally, until very soft, about ten minutes. Do not brown.
Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water
and cilantro. Blend until smooth (if you’re using a blender, you may need to stop and stir a few times to help it out). If
the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer
to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
*Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the
seeds and add them little by little when you’re blending the dip.
By Jennifer Segal Servings: Makes about 3 cups Total Time: 20 Minutes

Spicy Black Beans

(From Lompoc Bean Co)
1Lb. (2 cups) Black Beans
4 1⁄2 Cups water
1⁄4 Lb. bacon, chopped
5 cloves garlic, minced
2 stalks celery, diced
1 large carrot, peeled & diced
1 medium onion, diced
1 jalapeno chili, seeded & minced
1 bay leaf
1Tablespoon Chili powder
1 teaspoon cumin
1⁄2 – 1 Tablespoon Cayenne pepper
1⁄2 – 3⁄4 teaspoon black pepper
8 cups chicken broth
Soak beans for 24 hours, drain & rinse. Cover beans with generous amount of cold water and bring to
a boil, boil for 20 minutes. Drain, rinse & set aside. Cook bacon until crisp, add garlic, celery, carrot,
onion, jalapeno and bay leaf. Cook until vegetables are tender. Add chili powder, cumin, cayenne and
black peppers. Stir about 1 minute. Add beans and chicken broth.
Cook at a slow boil until beans are tender and most of liquid is absorbed, about 1 1/2 to 2 hours.
Season with salt, remove bay leaf, and garnish as desired.
Garnish: chopped red onion, sour cream, olives