I’m making a test batch of vegetarian chili, and getting ingredients for the Santa Cruz Boardwalk Chili Cook-off coming up next Saturday, October 25th. I ordered beans from Rancho Gordo. They arrived a few days ago. They are a farm in northern California that grows and sells heirloom beans. You […]
This quick and healthy Zucchini Fritata can be made for breakfast, lunch or dinner. You can substitute different squashes for the zucchini or use a combination. I used trombetta, grown in the garden. Serves 4 Preheat oven to 325°
Traditional puttanesca is made with anchovies, my version has all the spice and kick but it’s vegetarian. This dish was one of the most popular dishes served at my restaurant. Serves 4–5
It’s already October, but the garden is still producing veggies! The weather is amazing, time to harvest and prepare for a fall garden. Tomatoes are ripe and ready to eat. I’m still getting green beans! The plant is starting to die back, but it’s still producing. Beets are thinning out, […]
