Young Girl in Artichoke Field (© Noam Armonn | Dreamstime.com)
Spring vegetables have arrived in force and there’s no better time than now to get some fresh California artichokes. Our friends at the California Artichoke Advisory Board were kind enough to provide us with the recipe below for enjoying the delectable delicacy.
The Advisory Board reminds us that, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Virtually 100 percent of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street. For almost 50 years the annual Castroville Artichoke Festival has offered three days of family fun on the third weekend in May.
We suggest you try pairing this dish with a Sauvignon Blanc from California’s scenic Napa Valley.
Ingredients for 4 Servings
• 16 California baby artichokes
• ¼ Cup extra virgin olive oil
• 4 half chicken breasts, skinned, boned & cut into chunks
• 2 Red or yellow onions, sliced thick
• 4 Cloves garlic minced
• 1 Tablespoon fresh basil
• 1 Tablespoon rosemary
• ½ Cup chicken broth
• 1 Pound fettuccine, cooked & drained
Preparation
1. Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender.
2. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes.
3. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
For more info on the Castroville Artichoke Festival go to: Castroville Artichoke Festival
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
Red azaleas, brilliant pink cherry blossoms, white dogwoods, bright yellow forsythia, Nature’s putting on her annual spring spectacule across the nation. The season is a glorious feast for the eyes, but for foodies it’s also peak season for getting a taste of fresh asparagus!
Lightly steamed or boiled, fresh asparagus is always a tasty, nutritious side dish, but getting it at its freshest is critical. Asparagus has a high natural sugar content. Once it is harvested the sugar immediately begins turning to starch and the spears lose their sweet flavor. If you don’t have the time or the gardening skills to grow your own, your best bet is to get it fresh from a farmer you trust.
Below is a recipe with a splendid mix of ingredients, and bound tobe a hit with ardent asparagus lovers. It has the added benefit of being fairly easy to prepare. When it is done well an asparagus dish fit for a gourmet feast will be the result. After our friends at the Stella Cadente Olive Oil Company in beautiful Mendocino, California modified a recipe from the book, "From Earth to Table" by John Ash, we made a couple changes ourselves to come up with this one. Get some crusty, fresh-baked bread to have with it and enjoy!
Ingredients
• 1 Pound slender asparagus, diagonally cut into 3 inch pieces
• ½ Pound fusilli or other shaped dry pasta
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• ½ Cup Stella Cadente L'Autunno Extra Virgin Olive Oil
• 2 Tablespoon slivered garlic
• ½ Cup dry white wine (a Pinot Grigio or Sauvignon Blanc)
• 1 Large roasted red bell pepper and cut into ½ inch pieces
• 1 Large roasted yellow bell pepper and cut into ½ inch pieces
• 1 Cup seeded & slivered plum tomatoes
• ¼ Cup coarsely chopped fresh basil
• 2 Teaspoons chopped fresh mint O Olive Ginger Rice Wine Vinaigrette (see recipe below)
• Sea salt & freshly ground black pepper to taste
• ½ Pound smoked mozzarella cheese, sliced into thin rounds
• ¼ Pound paper-thin slices of proscuitto or hot coppa salami
• Garnish: Fresh basil sprigs
Directions:
1. In a large pot of lightly salted boiling water, blanch the asparagus until crisp-tender, about 2 to 3 minutes. Using a skimmer, remove asparagus from pot and immediately run cold water over it to stop the cooking. Drain and set aside.
2. Return the asparagus water to boil. Add the pasta to the pot and cook until just al dente. Drain the pasta and immediately run cold water over it to stop the cooking. Drain, transfer to a large bowl, and toss with 2 tablespoons of Stella Cadente L'Autunno Extra Virgin Olive Oil.
3. In a small saute pan, heat the remaining L'Autunno Extra Virgin Olive and saute the garlic over low heat until soft, but not brown. Add the wine and increase the heat to moderate. Cook 3 to 4 minutes or until most of the wine has evaporated.
4. Combine the pasta with the asparagus, roasted peppers, tomatoes, basil, and mint. Add the garlic and wine mixture. Toss to combine. Add enough of the O Olive Ginger Rice Vinaigrette to coat the ingredients thoroughly. Season with salt and pepper to taste.
5. Serve the pasta surrounded by the mozzarella and prosciutto. Garnish with the basil sprigs.
Sweet Rice Wine Vinaigrette
Ingredients
• ¼ Cup O Olive Ginger Rice Vinegar
• ½ Teaspoon sea salt
• 1 Teaspoon B.R. Cohn Stone Ground Mustard
• 2 Teaspoon light-brown sugar
• 1 Teaspoon minced garlic
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• Fresh ground pepper to taste
Preparation
1. In a medium bowl, whisk all the ingredients together.
For a fine wine pairing, the smoky mozzarella beautifully plays off a fruity California Chardonnay.
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase the award-winning lemon oil called for in this recipe go to: Meyer Lemon Olive Oil
If you'd like to order the artisanal rice vinegar called for in this recipe go to: Ginger Rice Vinegar
You also want to try this one using a truly great gourmet mustard from B.R. Cohn: Stone Ground Mustard
 
Mom was right. Breakfast is the most important meal of the day. The recipe below will get your day off to a healthy start and may just be the most delicious of the day too. We get our Old Fashioned Buckwheat Pancake Mix from the folks at New Hope Mills in upstate New York. The Weed family mills flour the same way it has been done at New Hope Mills since 1837, powered by a water wheel that leaves the skies clear and the water clean.
Any product made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York. When the family began Schoolyard Sugarbush to make pure maple syrup they had already been making pancake mix for three generations. It seems doing things the sustainable way makes a difference in a number of ways, because their products are the best-tasting we’ve ever found.
Ingredients for 4 Servings
• 2 Cups Old Fashioned Buckwheat Pancake Mix
• 2/3 Cup Fresh Blueberries
• 1 ¾ Cup Water
• 4 Tablespoons Canola Oil
• 100% Pure Organic Maple Syrup
• 4 Tablespoons Butter
Preparation
1. Combine the Old Fashioned Buckwheat Pancake Mix with the water and 2 tablespoons of canola oil into a smooth batter.
2. Grease a well-seasoned griddle with 2 tablespoons of canola oil and remove excess oil with a paper towel.
3. Heating the griddle to the right temperature is critical for successful pancakes. It must be hot enough that water droplets dance on the skillet and a small trace of smoke rises from it, but not be any hotter. If it is too hot wipe with a wad of wet paper towels, then allow the griddle to smoke before proceeding.
4. Spoon the batter on to the griddle to make eight 3 to 4 inch pancakes.
5. Place Fresh Blueberries about one inch apart from each other and ½ inch from the edge of each pancake.
6. Allow pancakes to cook until golden brown (usually 30 to 60 seconds), then flip.
7. Serve with butter and 100% Pure Organic Maple Syrup
If you’d like to purchase some of the pancake mix called for in this recipe go to: Old Fashioned Buckwheat Pancake Mix
If you’d like to purchase some Maple Syrup fit for the finest of breakfasts go to: 100% Pure Organic Maple Syrup
White Pekin Duck (© Nancy Tripp | Dreamstime.com)
Not long ago we attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.
Ingredients for 4 Servings
• 4 Whole duck breasts
• Salt & pepper
Preparation
1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).
3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).
Doc’s Draft Apple Cider Reduction
• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt
Preparation
1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.
2. Serve over seared duck breasts.
We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Snow Covered Leeks (© Rainer | Dreamstime.com)
When we saw that Manhattan’s Institute of Culinary Education was offering a cooking class called, “The Food Shed: Cooking Local and Seasonal” we just had to check it out. What could be better than learning a thing or two about cooking with fresh ingredients from local farms?
We weren’t disappointed. For starters, the class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. Since leaving Virginia she’s demonstrated her culinary talent during stints at the Plaza Hotel and the Four Seasons Hotel. She’s been sharing her expertise with I.C.E.’s students since 1996, and offers private cooking classes as well.
The leek is a wonderful winter vegetable, often overlooked. It’s in the same family of vegetables as onions and garlic, but with a mild flavor. (It’s also one of the national emblems of Wales, where citizens wear it on St. David's Day.) Below is a terrific recipe for combining the flavor of leeks with goat cheese, shallots, and garlic taught to us by Chef Melanie. She had us using fresh ingredients from local farms and we highly recommend you do the same. One of her tips: if you buy nothing else at your farmers market, get some fresh garlic.
Ingredients for Tart Filling (One 9-Inch Tart)
• 2 Tablespoons olive oil
• 2 Shallots, minced
• 2 Cloves garlic, minced
• 2 Large leaks, cleaned & white part only, finely chopped
• 1 (5-Ounce log goat cheese)
• 1 Cup heavy cream
• 2 Eggs
• Salt & pepper
Preparation
Preheat the oven to 375 degrees F.
1. Heat the olive oil in a large sauté pan and add the shallots, cook until lightly golden. Add the garlic and leeks and cook until very soft, about 5 minutes. Remove from the heat and allow to cool.
2. Meanwhile, mix together the goat cheese, heavy cream, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
3. Place the leek mixture on the dough and top with goat cheese mixture. Place in the oven and bake about 45 minutes or until the filling is set and the crust is golden.
Ingredients for Dough for 1 Tart
• 1¼ Cups all purpose flour
• ¼ Cup finely crumbled, cooked bacon
• ½ Teaspoon salt
• 1 Stick butter, cut into 8 pieces, or 4 ounces solidified bacon fat
• 2 to 3 Tablespoons ice water
Preparation of Dough
1. Combine the flour, bacon and salt in a bowl. Add in the butter and using a pastry blender, work in the butter to form small pea size pieces. Stir in 2 tablespoons ice water and mix until just combined. (Do not overwork the dough.) If the mixture appears dry, add in 1 more tablespoon of water. Flatten the dough into a disk and refrigerate about ½ hour.
2. Place the dough between 2 pieces of plastic wrap and roll out until 1/8-inch thick. Place the dough into a 9-inch tart shell. Chill the dough ½ hour.
We found this tart paired beautifully with a Sauvignon Blanc from Washington State's Columbia Valley.
If you would like to purchase an artisanal goat cheese crafted by Tonia Ashworth-Kuesel of Chateau de Fromage in the Deep Ellum District of Dallas, go to: Fresh Chevre
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to purchase the Applewood Smoked Bacon so good it's won acclaim from the Chicago Tribune, the New York Times, Cuisine Magazine & Saveur Magazine go to: Thick Sliced Applewood Smoked Bacon
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
(© Image courtesy of California Avocado Commission)
Busy days of juggling multiple tasks and responsibilities often lead to rushed and skipped breakfasts. When there is free time on a Sunday morning it’s nice to take the opportunity to prepare a morning meal worth savoring. So we were delighted when we received this recipe for a sumptuous omelet from the California Avocado Commission.
Avocados were once a luxury food reserved for the tables of royalty, making them a fitting combination with the richness of shrimp, eggs, and butter. The additions of fresh lemon juice and parsley are a sprightly touch, and a dash of your favorite hot pepper sauce makes the omelet ideal for serving with fresh-baked bread, fluffy biscuits, sweet scones, or crusty croissants. Serve the omelet with fresh-squeezed fruit juice, melon slices, and your favorite hot beverage, and breakfast becomes an indulgent feast for beginning a well-earned day of leisure.
Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind.
Ingredients for 2 Servings
• 6 Eggs
• 2 Tablespoons chopped parsley
• 2 Tablespoon lemon juice, divided
• ¼ Teaspoon salt
• 1/8 Teaspoon Hot Pepper Sauce
• 1 Ripe Fresh California Avocado, diced
• 1 ½ Tablespoons butter
• 3 Ounces bay shrimp
• 3 Parsley sprigs
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Beat together eggs, parsley, ¾ of the lemon juice, salt, and hot pepper sauce; reserve.
2. Gently toss avocado with remaining lemon juice; reserve.
3. Heat butter in an omelet pan.(Use a large omelet pan for four or more servings.)
4. Pour egg mixture into pan.
5. Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top.
6. Scatter reserved avocado and shrimp over omelet.
7. Fold omelet in half; heat another minute or two.
8. Slide onto a warmed serving plate; garnish with parsley sprigs.
9. To serve, cut omelet into wedges.
Copyright Courtesy of California Avocado Commission
If you'd like to purchase award-winning hot pepper sauces go to: Great American Hot Sauce Collection
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Dried Ancho Chili Pepper (© Photographer: Bruce Mcintosh | Agency: Dreamstime.com)
Brisk winds and chilly nights have brought thoughts of hot soups and stews to mind of late. The nice thing about soups and stews is that besides being great at warming you up they can also be some of the healthiest foods in a cook’s repertoire. This spicy southwestern stew is no exception. It’s loaded with healthy produce, delivers protein from two types of beans, and has no animal fat.
We learned to prepare this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by the talented Chef-Instructor Sabrina Sexton. Remember, it’s not just a healthy meal. It packs a spicy kick, so please heed the Chef’s advice and season to taste! We recommend using a good extra virgin olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 6 Servings
• 2 Tablespoons extra virgin olive oil
• 1 Cup green peppers
• 1 Cup red peppers
• 1 Cup chopped onion
• 2 Cloves garlic, minced
• 1 Cup diced butternut squash
• 1 Chipotle pepper in adobo sauce, minced
• 1 Teaspoon ground ancho chili pepper
• 1 Tablespoon ground cumin
• 28 Ounce can of plum tomatoes, coarsely chopped
• 1½ Cups white beans
• 1½ Cups black beans
• 1 Cup water or tomato juice
• Salt to taste
Preparation
1. In a large saucepan, over medium heat, heat the olive oil. Add the peppers, onion and garlic. Cook, stirring, until the onions are golden, about 10 to 12 minutes. Add the squash and cook 3 to 4 minutes more.
2. Add the chipotle, ancho chili powder and cumin and cook, stirring, for 2 minutes. Stir in the plum tomatoes, beans and water or juice. Bring the mixture to a boil. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more water or tomato juice as needed, about 45 minutes.
3. Taste and adjust the seasoning. Serve in bowls with southwestern polenta cakes or fresh baked semolina bread.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
 
There’s been some evidence that eating fish can help you keep a sharp eye while aging and lead to a more clever baby when consumed during pregnancy. And a Mediterranean-style diet rich in olive oil and fish is just as heart healthy as the low fat diet that's long been recommended by the American Heart Association.
In the recipe below, our friends at the Stella Cadente Olive Oil Company in beautiful Mendocino, California have provided us with a smart way to enjoy olive oil and a favorite fish in a scrumptious dish that takes just three easy steps.
Our friend David is a very talented cartoonist whose skillful cooking we’ve had the pleasure of savoring at the lovely home in Brooklyn Heights he shares with his wife Ginny. The last time we went out to dinner with them David remarked, “Use great olive oil and you can cook anything.” We didn’t take “anything” too literally, but it got us thinking about all the dishes that were raised to a new level when a superb olive oil was used.
Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil is one of the world's great artisanal oils, rated the #1 California olive oil by Slowfood Editore Italia, and a Gold Medalist at the L.A. International Extra Virgin Olive Oil Competition in 2007. It's also our favorite. Our friend in Brooklyn makes a good point. If you want to take the entrees, appetizers and salad dressings you serve to new heights, “Use great olive oil.” It really does make a difference.
Ingredients for 4 Servings
• 2 Pounds fresh boneless, skinless fish fillets, such as rock cod or snapper
• 1/2 Cup Mendocino Mustard or sweet-hot mustard
• 3 Cups panko bread crumbs
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• Persian Lime Extra Virgin Olive Oil (to garnish)
Preparation
1. Check fish for small bones (remove before cooking). Coat the fillets in Mendocino Mustard and then bread in panko crumbs to coat each piece of fish.
2. Heat L'Autunno oil in a non-stick pan over medium high heat until shimmering. Pan sear each fillet, turning once until crust is browned and fish is just cooked through to the flake stage.
3. Drizzle filet with Persian Lime oil and serve.
To purchase the premium oils from Stella Cadente called for in this recipe go to:
L'Autunno Blend Extra Virgin Olive Oil
Persian Lime Olive Oil
To listen to a podcast interview with the people behind Stella Cadente's success go to: Speaking with Stella Cadente's Founders
Here’s a hearty recipe for pork shoulder chops from the folks at O Olive Oil in San Rafael, California. If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won numerous awards and been widely praised in national media. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
Ingredients for 4 Servings
• 2 Pounds (1/2 half-inch) pork shoulder chops
• ½ Teaspoon salt
• ¼ Cup all purpose flour
• 3 Tablespoons Extra Virgin Olive Oil
• ¾ Shallot, chopped (4 1/2 oz.)
• ½ Cup O Porto Vinegar
• 3 Cups water
• 1 ¾ Cups low sodium chicken broth
• 1 Teaspoon allspice
• 1 ½ Cups dried pitted prunes (11 oz.)
Preparation
1. Pre-heat oven to 350 degrees F.
2. Pat chops dry and season with salt. Dredge in flour, shaking off excess.
3. Heat oil in a 3 ½ half to 4 quart wide heavy pot such as a dutch oven over moderately high heat until hot but not smoking.
4. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to plate.
5. Add shallot to pot and sauté until golden, 2-3 minutes. Add O Porto Vinegar and boil, scraping up the brown bits, until reduced by half. Stir in water, broth and allspice and bring to a simmer.
6. Return chops to pot with prunes. Braise, covered, in the middle of oven until chops are very tender, about 45 minutes.
7. Transfer to serving platter using a slotted spoon. Boil sauce until reduced to one cup, about 20 minutes.
8. Season with salt & pepper to taste and pour over the chops. Garnish with a dab of sour cream if desired, and serve.
If you'd like to order the artisanal port vinegar called for in this recipe go to: O Porto Vinegar
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
Wheatfield at Sunset (photo by Dan Tombs, courtesy of morguefile.com)
Looking to enjoy some delicious food and do your health and the planet a favor? The recipe below calls for Seitan (wheat gluten), which is a great vegan choice for doing it all. The folks at VeganAnswers were kind enough to give us permission to reprint this recipe. They urge you to go vegan for the animals, the planet and your health. As their web site points out, “A multitude of studies have proven the health benefits of a vegetarian diet to be remarkable.”
The folks at VeganAnswers are advocates doing valuable work with the Animal Protection & Rescue League to expose the cruelty of factory farming. Since 1992, the Animal Protection & Rescue League has influenced statewide animal protection bills, conducted numerous rescues of abused factory farmed animals, reached thousands of people with innovative outreach campaigns to expose factory farm abuses, influenced policy makers to adopt humane solutions to wildlife management, and the list goes on and on!
Ingredients for 4 or 5 (use vegan versions)
• 1 Bunch fresh cilantro
• 1/4 cup Soy Sauce or Braggs
• 6 Cloves fresh garlic
• 1 Package Seitan (wheat gluten)
• 1/3 Cup peanut butter
• 1/4 Teaspoon cayenne pepper
• 2 Teaspoon ground ginger (fresh if possible)
• 1/2 Cup sesame oil
• 1 Can coconut milk
• 1 Cup water
• 1 Teaspoon Sugar
• 1 Lime
Preparation
1. It's good to marinade your seitan the night before you prepare this meal. For the marinade- Take 3 cloves of garlic, crush and mince. Finely chop cilantro. Mix garlic, liquid aminos, 1/2 chopped cilantro, water and 1 teaspoon of ginger. Cut seitan into small chunks then add to mixture and chill.
2. O.K. it's the day of the meal. Heat the sesame oil in a skillet, and add drained seitan. Fry until slightly crispy, set aside and allow to cool slightly.
3. The Sauce- Crush and mince remaining garlic. Mix peanut butter, ginger, garlic, remaining cilantro, coconut milk, cayenne pepper, sugar, juice from half a lime. Mix well and simmer. After stirring for 3 to 5 minutes, remove from heat.
4. Skewer your seitan as you will, as many as makes sense. The creator of this recipe served this dish in a restaurant, with coconut jasmine rice and a little bit of ginger. So, serve as an Entree over rice with the peanut dipping sauce or as an appetizer without the rice. Bon appetit!
To visit the very informative web site of the folks who gave us the above recipe go to: VeganAnswers
To learn more about protecting animals & how you might help go to: Animal Protection & Rescue League
 
A good friend from Maine has sent us a splendid recipe for a hearty entrée to serve your guests on a wintry evening. A well-prepared loin of pork is tough to beat when it comes to succulent flavor. Our friend Pastor Chuck’s recipe combines the terrific taste of loin of pork with the unrivaled flavor of his organic apple butter.
Pastor Chuck’s organic apple butter is a big step up in flavor from what can typically be found on a store shelf. The ingredients couldn't be more wholesome; organic apples, organic apple cider, and organic spices. The all-natural apple butter is made from apples grown in Pastor Chuck’s organic orchard in Maine.
Ingredients
• 1 Pork tenderloin
• 4 Tablespoons of butter
• 2 Garlic cloves, quartered
• 1 Jar of Pastor Chuck’s Organic Apple Butter
Preparation
1. Preheat oven to 350°.
2. Split the pork tenderloin lengthwise.
3. Flatten it out.
4. Add 4 tablespoons of butter, spaced evenly, lengthwise.
5. Add two garlic cloves quartered lengthwise.
6. Spread half of an 8-ounce jar of Pastor Chuck’s Organic Apple Butter lengthwise.
7. Sew or tie it up.
8. Spread remaining Organic Apple Butter on both sides.
9. Place the tenderloin on a rack.
10. Bake 45 minutes to 1 hour per pound, turning several times.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
Mackerel Shoal (© Photographer: Wolfgang Amri | Agency: Dreamstime.com)
Here’s another healthful gem of a recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA).
In the book Professor Corder writes, “The deep red, warm salad makes for a great contrast to the intense flavor of the mackerel…It’s often said that fish is good for the brain, and this recipe is packed with nearly a week’s supply of vitamin B12, which recently has been linked with cognitive function (see page 204). It’s also high in omega3 fatty acids, and it contains protective polyphenols from the cranberries.”
Mackerel is regarded as one of the safest and healthiest varieties of fish commonly available. All the health benefits are wonderful, and the simplicity will please all the cooking enthusiasts pressed for time, but it’s the blending of deep, rich flavors that makes this recipe such a delight.
Ingredients for 4 Servings
• One 14-ounce can mixed beans, drained
• Scant 1 cup dried cranberries
• 2 Tablespoons extra virgin olive oil
• Juice of 1 lemon
• 5 Ounces cooked beets, diced
• 1 Bunch scallions chopped
• Salt & freshly ground pepper
• Four 5-ounce fresh mackerel
Preparation
1. In a small saucepan, heat the beans, cranberries, and olive oil gently to warm through, then mix in the lemon juice, beets, scallions, parsley, and salt and pepper to taste.
2. Cook the fish fillets under the broiler or on the barbecue for about 2 minutes on each side, or until cooked through. Serve hot, with the beet and cranberry salad and new potatoes in their skins.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
This recipe for a richly flavorful and hearty entrée came to us from the husband & wife team of Sue Ellery and Tom Hunter, the Founders of much acclaimed Stella Cadente Olive Oil in Mendocino, California. Tom and Sue got it courtesy of their friend Gene Robertson of Nice, California. Gene’s simple recipe adds richness to the entrée without obscuring the inherent flavor enjoyed by lovers of pork loin. A roast from the oven and a hearty burgundy always make for a cozy dinner on a cool evening.
Ingredients
• 4 to 4 ½ Pound pork loin
• ½ Cup Stella Cadente Meyer Lemon Oil
• ½ Cup Madeira wine
• 1 Tablespoon sea salt
• 1 Teaspoon fresh ground black pepper
Preparation
1. Pour Meyer lemon olive oil, Madeira, sea salt, and black pepper into a one-gallon zip lock bag. Zip the bag closed and mix ingredients completely.
2. Stuff pork loin into baggie and reseal. Rotate bag until meat is covered, marinate in refrigerator for at least four hours and not more than twelve hours. Turn the bag over a couple of times in the refrigerator.
3. Remove pork loin from bag and reserve marinate, place pork loin on spit rod and cook on a rotisserie, basting with reserve marinate every 15 minutes, for 70 to 90 minutes or until a meat thermometer reads 155 degrees F. This pork loin can also be baked in a 350 degree F. oven, be sure to baste every 15 minutes and cook fat side up. Remove from heat and let rest for 15 minutes before carving. Baked apples make a great side dish.
To purchase the award-winning oil for which this recipe was created go to: Stella Cadente Meyer Lemon Oil
 
Here’s a healthy recipe from the folks at O Olive Oil in San Rafael, California. If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won numerous awards and been widely praised in national media. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
Ingredients for 4 Servings
• 1 Tablespoon currants
• 2 Tablespoons Cassis Vinegar
• 1 Tablespoon Champagne Vinegar
• 3 Tablespoons Ruby Grapefruit Olive Oil
• 3 Tablespoons Extra Virgin Olive Oil
• ½ Pound day-old bread, cut into large chunks
• 1 Tablespoon toasted pine nuts
• 4 Scallions, thinly sliced cross-wise
• 3 Coves garlic, slivered
• 4 Cups baby arugula (lightly packed)
Preparation
1. Pre-heat oven to 450. In a small bowl soak currants in Cassis Vinegar and Champagne Vinegar until plump. Drain and reserve the vinegars. In the same bowl combine the vinegars with the Ruby Grapefruit Olive Oil and season with salt and pepper.
2. In a rimmed baking sheet, toss bread chunks with 2 tablespoons of Olive Oil. Bake until lightly toasted. Let cool, then tear the bread into bite-sized pieces. In a medium bowl toss the bread with three quarters of the dressing and let marinade for 30 minutes.
3. In a small skillet, heat the remaining extra virgin olive oil. Add scallions and garlic and cook over moderate heat until softened, about 2 minutes; transfer to large bowl. Add the currants, bread, pine nuts, and the remaining Cassis vinaigrette and toss well.
4. Spoon the bread salad into a shallow 1-quart baking dish. Cover loosely with foil and bake for about 15 minutes, or until heated through. Uncover and bake for a few more minutes to dry out the top and brown the bottom. Transfer bread salad to a serving platter, toss with the arugula and serve at once.
To purchase an amazing vinegar made from Napa Valley Chardonnay & Pinot Noir grapes go to: O Cassis Vinegar
If you’d like to purchase a universally praised grapefruit oil go to: O Ruby Grapefruit Olive Oil
Alaskan King Salmon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
This Wild-Caught Alaskan Salmon recipe is the creation of Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned coop that believes, “The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,100 family farms are members.
What could be better than combining Alaskan Wild Salmon with Organic Valley’s premium organic products? Here’s what author Terese Allen has to say about her recipe:
“A whole salmon fillet is a thing of beauty, especially as it bathes in a brilliant, vitamin-rich marinade of orange juice and pineapple puree. The marinade becomes a sauce when it’s reduced and then finished with Organic Valley butter to soften and smooth it. For a garnish that echoes the vibrancy of the dish, sprinkle the baked fish with pomegranate seeds and surround it with fresh herb sprigs. The marinade/sauce can also be used with whole striped bass or halibut steaks.”
Ingredients for 6 Servings
• 1 Whole Wild Alaskan Salmon Fillet (2 pounds)
• 1 ½ Cups Organic Valley Orange Juice
• 1 ½ Cups Fresh Pineapple Chunks, Liquefied in a Blender
• 3-4 Tablespoons Finely Chopped Shallots
• Finely Grated Peel of 1 Lemon
• 2 Tablespoons Olive Oil
• 2 Tablespoons Organic Valley Butter, Cut into Pieces
• Salt & Pepper
For Garnish:
• Pomegranate Seeds (if available)
• Fresh Sprigs of Lemon Thyme, Rosemary, or Parsley
Preparation (about 20 minutes)
1. Place fish fillet in large glass or ceramic baking dish. Combine orange juice, pineapple puree, shallots, and lemon peel. Pour over fish, rubbing it lightly into the flesh all over. Cover and refrigerate 1-2 hours, turning the fish in the marinade occasionally. Remove from refrigerator a half hour before baking.
2. Heat oven to 350 degrees. Drain marinade into a saucepan. Use paper towels to dry the fish off. Brush olive oil over entire surface of fish. Season with salt and pepper. Bake until flesh looks nearly opaque when you check inside it with a fork, 15-25 minutes. Meanwhile, bring marinade to a strong simmer and cook, stirring occasionally, until mixture is reduced by half. Just before serving, stir in the butter. The sauce may be strained or left as is.
3. To serve, carefully transfer fillet to a large platter. Spoon some of the sauce over the fish and garnish it pomegranate seeds and herb sprigs. Transfer remaining sauce to a bowl and serve it with the fish.
Serving Suggestion: Give a slight kick to the sauce by adding a touch of cayenne pepper.
Copyright by Terese Allen for Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
Holiday Turkey (© Photographer: Paul Cowan | Agency: Dreamstime.com)
Does everyone enjoy having leftover Thanksgiving turkey as much as we do? There are the sandwiches in the days that follow, but we thought we’d pass on a more imaginative and very healthy use of your cooked bird from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life" (Penguin Group USA).
In the book Professor Corder writes, “This main course salad is a lovely mixture of colors, flavors and textures…The combination of beans, cranberries, and walnuts puts some protective polyphenols on your plate. Bell pepper, cucumber, and red onion give you a generous serving of vegetables. The salad is a good source of vitamin C, folate, and B-group vitamins, along with selenium, zinc and iron.” All that, and a single serving delivers plenty of protein and only about 500 calories.
Ingredients for 4 Servings
• 1 Cup adzuki beans or black beans, soaked overnight
• ½ Cup brown rice
• 2 Tablespoons extra virgin olive oil
• 2 Teaspoons white wine vinegar
• ½ Teaspoon Dijon mustard
• 1 Large green bell pepper, chopped
• ½ Cucumber, chopped
• 1 Red onion, finely chopped
• ½ Cup dried cranberries
• ½ Cup roughly chopped walnuts
• 7 Ounces cooked turkey
• Salt & freshly ground pepper
Preparation
1. Drain the soaked beans, place in saucepan, cover with cold water-do not add salt-and bring to boil for 10 minutes. Reduce the heat and simmer for 30 to 50 minutes, until tender. Drain well.
2. Cook the rice in a saucepan of lightly salted boiling water for 25 to 35 minutes, or until tender. Drain and rinse under cold water.
3. Whisk together the oil, vinegar, mustard, and salt and pepper to taste. Stir the dressing into the beans while they are still warm.
4. When the mixture has cooled, stir in remaining ingredients. Serve on a bed of lettuce leaves.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase a truly unique white wine vinegar go to: Pear Chardonnay Vinegar
Sweet Potatoes (photo by June.C.Oka, courtesy of morguefle.com)
Our good friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass this wonderful stew recipe on to you. This year the Festival took place on Saturday, October 20th. If you missed it, try and get there next year, it’s a lot of healthy fun for the whole family and definitely worth the trip. This recipe was taught at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.
“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery located next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen and Summer Cooking Camp for Kids. The web site is under construction. Plans for a cooking school & educational center are in the works. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Ingredients for 8 Quarts
• 3 Large onions, sliced
• 4 Tablespoons, chopped garlic
• 10 Pounds sweet potatoes, peeled & diced 1”
• ¼ Cup vegetable oil
• 1 Gallon water or mild veggie stock
• 4 Kefir lime leaves (or zest of 2 limes)
• 4 Red peppers, cut into bite sized strips
• 8 Cups zucchini cubes (or veggies of choice)
• 1 Pound extra firm tofu, pressed and cut into cubes
• 2-3 Tablesoons Thai curry paste (Maesri brand, “Chu Chee”)
• ½ Cup organic evaporated cane juice
• 4 Tablespoons grated ginger root
• 4 Tablespoons chopped lemon grass (frozen is fine!)
• 3 14-Ounce cans coconut milk (or 1 can plus 1 bar dried coconut)
• ½ Cup natural peanut butter
• 1 Bunch cilantro, cleaned & stemmed
Preparation
1. Over medium heat in large heavy-bottomed stockpot.
2. Saute onions and garlic in oil for about 5-8 minutes or until tender but not colored.
3. Add sweet potatoes and continue to cook for 15 minutes.
4. Add water or stock and lime leaves.
5. Bring to boil; simmer 20 minutes.
6. Place peanut butter and chili paste in medium sized bowl and add 1 ladle of “broth”.
7. Stir to melt and return to soup pot.
8. Add red pepper strips, cubed veggies, tofu, sugar, ginger, lemongrass, and coconut milk.
9. Simmer until all veggies are tender-about 15 min.
10. Ready to serve as is or if you prefer a thicker stew, simply ladle a few cups of the stew chunks into a blender with a small amount of broth and carefully puree till smooth.
11. Hot liquids expand when blended! Stir back into the pot.
12. Ladle into bowls and garnish with fresh cilantro.
Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.
To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to: (207) 824-5282
To get more info on the Boston Vegetarian Food Festival and learn more about the sponsoring organization go to: Boston Vegetarian Society
Grilled Quesadillas (© photo courtesy of California Avocado Commission)
Vegetarian cooking is growing in popularity among people who are not purely vegetarian. Many Americans are looking to reap health benefits by cutting down on meats, while still enjoying delicious dishes. Below is a fun recipe for quesadillas we got from the California Avocado Commission. It's a wonderfully healthy creation that delivers a terrifc blend of flavors. We’ve found this dish goes beautifully with a good California Pinot Grigio.
Ingredients for 12 Servings
• 12 California avocados, halved
• Fresh lime or lemon juice (as needed)
• Olive oil (as needed)
• Salt (as needed)
• 1 ½ Cups manchego cheese, shredded finely
• 1 Cup panela cheese, grated
• ½ Cup cotija cheese, shredded finely
• Freshly ground black pepper (as needed)
• 12 poblano chiles, roasted, peeled, cut into thin strips
• 12 Home-made flour tortillas, about 10 inches in diameter
• Unsalted butter (as needed)
• Salsa fresca (as needed)
Preparation
1. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick.
2. Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
3. Grill, turning once, until lightly browned with grill marks; reserve.
4. Thoroughly mix cheeses; reserve.
Per Order:
1. Lay 1 tortilla on a work surface.
2. Put ¼ cup cheese mixture on half the tortilla.
3. On top of cheese evenly distribute ½ ounce poblano strips (about 8).
4. Top with 4 or 5 grilled avocado slices.
5. Drizzle with 1 tablespoon salsa (optional); top with ¼ cup cheese mixture.
6. Brown quesadilla on medium heat in hot butter on both sides.
7. Cover pan for a minute or so to finish melting cheese.
8. Cut into 4 pieces. Serve with ¼ cup salsa on the side.
Copyright Courtesy of California Avocado Commission
To purchase the manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase some terrific salsa made from farm fresh ingredients grown without pesticdes go to:
1. Vinca's Sweet Salsa
2. Violet's Medium Salsa
3. Spike's Hot Salsa
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
 
Kona Beans (photo courtesy of Kona Coffee Cultural Festival)
Aloha from Hawaii! This time the folks from the Kona Coffee Cultural Festival on Hawaii’s Big Island have given us a mouth-watering recipe for a heavenly rich entrée. It was one of the winners from the Festival’s Kona Recipe Contest. If anyone wants to invite us over to indulge in this Crusted Rack of Lamb we promise we'll be on time and bringing wine! A Pinot Noir from Oregon or a Cabernet from Napa Valley will pair beautifully with this entree.
Ingredients for 4 Servings
Lamb:
• 8-Bone Rack of Natural Lamb
Seasoning Mixture:
• 2 Tablespoons Extra Fine Ground Kona Coffee
• 1 Tablespoon Extra Fine Ground Red Sea Salt
• 1 Tablespoon Fried Garlic Chips
• 1 Tablespoon Mixed & Cracked Red, White, Green & Black Pepper
Glaze:
• 1 Stick of Butter
• 1 Cup of Brown Sugar
• 1/2 Lemon for Juice
• 5 Ounces Kaluha
Macadamia Crust Mixture:
• 1 Cup Fine Ground, Toasted Macadamia Nuts
• 1 Tablespoon Seasoning Mixture (see above)
Preparation
1. Combine all the Seasoning Mixture ingredients and mix well.
2. Dissolve butter, brown sugar, and lemon juice in sauce pot.
3. When sugar is dissolved and caramel consistency is evident, add in the Kaluha.
4. Incorporate the Kaluha into the caramel to thin the sauce to a Glaze.
5. Separately combine the toasted Macadamia nuts and 1 tablespoon of the Seasoning Mixture to make the Macadamia Crust Mixture.
6. Clean and trim rack of lamb; then rub with Seasoning Mixture.
7. Brush on the Glaze and grill until medium rare or desired temperature.
8. Glaze should be brushed on continuously during grilling to get a nice caramel finish.
9. When cooked to desired temperature remove from grill and let sit for a couple of minutes.
10. Then brush with Glaze one more time and roll the lamb in the Macadamia Crust Mixture until evenly coated.
11. Cut into 8 chops.
12. Pour a little more Glaze over the lamb just before serving, or pour some of the glaze on the plate and place lamb chops on top of the Glaze.
To purchase some of Hawaii's 100% Pure Kona Coffee go to: 100% Pure Hawaiian Kona Coffee
To learn more about the Kona Coffee Cultural Festival held in November visit the Festival’s official web site: Kona Coffee Cultural Festival
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