4 sweet peppers, cut in half lengthwise and seeds removed (or one eggplant, cut in half lengthwise and flesh scooped out and diced) 1/2 pound mushrooms, washed and sliced 3 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced Read on!
4 large or 6 medium red, gold or yellow sweet peppers (like Marconi!) 6 ears white corn shucked 1 tablespoon extra-virgin olive oil 1 cup chopped onion 2 garlic cloves, minced 2 cups sliced mushrooms 1/2 pound cherry tomatoes Read on!
1 1/2 tablespoons dried currants or chopped yellow raisins 2 tsp sherry vinegar ½ teaspoon warm water 1/2 pound sweet peppers, roasted and peeled 3 tablespoons pine nuts 1 tablespoon chopped basil or arugula 2 small garlic cloves, minced Read on!
From the culinary back pages: “Bland but solid pasta dish seeks open relationship with peppery, sweet-tart condiment and flavor enhancer. Current entanglements with flatbreads, roasted meats, cheese, eggs, potatoes, and more OK.” Look no further, all you dishes seeking Read on!
Why in the world I was searching for a recipe for fresh Texas corn, I’ll never know. What could be better than the saltysweet kernels of corn on the cob, after all? Well, as it turns out, corn fritters could Read on!
One of my favorite cooking philosophies comes from Judy Rogers, chef and owner of San Francisco’s Zuni Cafe. Anytime you come up with a recipe, or an idea or technique in the kitchen, she says, stop and think, “Wait. How Read on!
4-6 bell peppers or sweet Italian peppers 1 pound ground Bison olive oil, salt & pepper 1 small onion, minced 4 cloves garlic, minced 1 small summer squash, grated ½ c chopped tomato ½ c. red or white wine 2 Read on!
‘Cascading meal prep,’ as termed by one of our FHK Chefs, allows us to reuse ingredients throughout the week in an accessible meal prep strategy. On Monday, we’ll take a Whole Chicken and very gently poach it with aromatics for Read on!
Summer Squash Gratin: Preheat oven to 375°F. Thinly slice 1 pound of summer squash and combine with about ¼ cup Fresh Herb Chimichurri or Basil Pesto. Add to a 2-3 qt baking dish or cast iron skillet and top with Read on!