Recipes

Caprese salad (Italian: Insalata Caprese, meaning “Salad of Capri”) is a simple salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. Balsamic vinegar is a nice addition. It was made to resemble the colors of the Italian flag: red, white, and green. In Italy, it is usually served as an antipasto (starter), not a …

Padron peppers are usually eaten fried in olive oil and with a sprinkle of coarse salt that not only enhances their flavor, but adds a nice crunch. No need for any other garnish, simplicity and quality food at its best. There’s a Spanish saying: Pimientos de Padrón, unos pican y otros no (Padron peppers, some are hot and some are …

Pico de gallo is used to describe a wide variety of Mexican regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, white onion and green chiles and is sometimes called “salsa mexicana” or “salsa bandera,” because the colors in the salsa represent the Mexican flag. Read more …

The traditional madeleine is a small French cake baked in a special pan with shell-shaped indentations. These are a savory version that make an excellent hors d’oeuvre. I like to make them ahead because they freeze well. Just reheat at 350°F. for 8-10 minutes. These are a tasty use of the zucchinis from your Sunnyvale garden. servings makes 4 dozen …

This colorful salsa uses Purple Tomatillos and Purple Cayenne Chiles. Of course, if you close your eyes, it tastes the same as green tomatillo salsa 🙂

This Lemon chicken recipe produces a flavorful and  moist chicken. I use the Meyer lemons from my Sunnyvale garden as well as garden herbs like oregano, sage, rosemary, and marjoram. A Meyer lemon is a cross between a lemon and an orange.  

Mission olives have grown in Santa Clara Valley since 1790. So I harvested the Mission olives from the Campo de Brezo estate (inside joke) in Almaden Valley. I selected the ripe black olives and dry-cured them in kosher salt for two months. Next I oil-cured some of the dry-cured olives with rosemary, orange zest, and olive oil. The flavor is …

Recipe courtesy of Marcela Valladolid of Food Network. A great use for your Poblano chiles. Total Time: 35 min Prep: 20 min Cook: 15 min Yield:6 servings Level:Easy Read more at: http://www.foodnetwork.com/recipes/marcela-valladolid/stuffed-poblano-chiles-chiles-rellenos-recipe.html?oc=linkback

This roasted feijoa chutney is a excellent kind of spicy relish. The feijoa add that tropical fruit aroma and taste. The chili adds some heat. The other ingredients add the indian flavors.

Cut apricots in half. Cook in syrup. Can in hot bath. Details to follow. Because fruit has low acidity, it is very important to sterilize everything and to follow the times in the boiling bath. Made with apricots