Recipes

Smothered Yellow Squash with Basil

By Julie Collins on April 25, 2011

Adapted from epicurious.com INGREDIENTS 2 tablespoons olive oil 1 1/2 medium yellow squash, halved lengthwise and cut into 1/8-inch thick slices 2 cloves garlic, minced 1/2 cup …

Veggie Stir-Fry

By Julie Collins on April 25, 2011

Recipe by Julie Collins INGREDIENTS 3–4 cups vegetables, cut into bite-sized pieces (mushrooms, peppers, celery, carrots, bok choy, broccoli, etc.) 1 onion, sliced in half then cut into …

Sautéed Kale with Green Garlic

By The FruitGuys on April 18, 2011

Green garlic adds a flavorful punch to sautéed kale in this simple dish.

Warm Asparagus and Spinach Penne

By FruitGuys Staff on April 6, 2011

Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 large bunch asparagus, cut in 1”³ lengths 2 tablespoons + 1/4 cup olive oil Salt and pepper to taste 3/4 lb uncooked penne 2 green …

Kumquat Chutney

By The FruitGuys on April 4, 2011

A medley of tart, sweet, and savory flavors, this unusual chutney will brighten up dishes of all kinds.

Pomelo Fruit Salad

By The FruitGuys on April 4, 2011

Try this easy pomelo and kiwi salad with roasted cashews and a honey-lime dressing. It's a healthy, vibrant dish that serves up fresh flavors in every bite.

Tagged With: citrus, Kiwi, salad

Glazed Radishes

By The FruitGuys on March 21, 2011

Adapted from Gourmet Magazine INGREDIENTS 1 bunch radishes, rinsed and trimmed (cut large radishes in half; small radishes may be left whole) 1 tablespoon butter 1 teaspoon sugar 1/4 …

Stir-Fried Bok Choy and Cabbage

By The FruitGuys on March 14, 2011

Green up your plate with stir-fried bok choy and cabbage!

Sugar Cane Kebabs

By The FruitGuys on March 14, 2011

Adapted from foodnetwork.com INGREDIENTS 1 sugar cane, washed well and cut into 1/4-inch sticks, tapered to a point on each end to form skewers (leave the skin on—it helps strengthen the …

Tagged With: apple, Banana, dessert, fresh fruit, stone fruit, tropical fruit

Sautéed Tatsoi

By The FruitGuys on February 7, 2011

Tatsoi, a delicate, leafy member of the cabbage family, is briefly sautéed with olive oil and vinegar in this recipe.

White Hakurei Turnip Gratin

By Julie Collins on February 7, 2011

Adapted from Gourmet INGREDIENTS 1 tablespoon unsalted butter 2–4 white Hakurei turnips, trimmed and left unpeeled 1/2 tablespoon chopped thyme 1 teaspoon kosher salt Dash of cayenne …

Rebecca’s Winning Seafood Paella

By Rebecca Taggart on February 7, 2011

This recipe won the 2nd-place ribbon at the Fallas festival in Valencia described here. Ingredients ½ lb monkfish or other white fish, cubed into 1" pieces 1/2 lb calamari, chopped into …

Chicken in the Pot: Get Three Meals Out of One Bird

By Pia Hinckle on January 7, 2011

There’s nothing better than a great home-cooked meal. Except one that can turn into two or three home-cooked meals. My favorite three-for is roast chicken. For many years I bought wonderful roast …

New Year’s Beans and Greens

By Julie Collins on December 27, 2010

Adapted from vegweb.com INGREDIENTS 1 tablespoon vegetable oil 1/4 medium-size onion, diced 2 large cloves garlic, minced 1 cup cooked black-eyed peas* 1 bunch collard greens, …

Sautéed Cabbage and Beets with Miso-Ginger-Sesame Vinaigrette

By Bridget Meigs on December 27, 2010

Recipe by Bridget Miegs INGREDIENTS Gingered Cabbage and Grated Beets 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon peeled and finely grated fresh ginger 2 tablespoons …

Veggie Party: Fennel, Bok Choy, and Shallot

By The FruitGuys on December 13, 2010

The Asian flavors in this recipe are both sweet and spicy!

Vegetable Stir Fry

By Julie Collins on December 6, 2010

Recipe by Julie Collins INGREDIENTS 3 garlic cloves (minced) 2 tablespoons fresh ginger (minced) 4–5 kale leaves, coarsely chopped 2 rainbow carrots, chopped Shiitake mushrooms, …

Tagged With: lunch