The Rub on Spices

spicesFor thousands of years, spices have been sought after for their flavor, medicinal qualities, status, and novelty. And while spices no longer inspire the kind of exploration, trade, and wars they did in the 15th Century, researchers are now finding a different kind of value in these substances. Many spices and herbs, from cinnamon to oregano, cumin to turmeric, have high nutritional value and pack an antioxidant punch.

Mushroom Penne Pasta

1 pound penne pasta (16 oz)
1 ½–2 cups mushrooms, gently washed and chopped into bite-size pieces
2 cloves garlic, minced
1 small onion, chopped
2 tablespoons olive oil or butter
2–4 tablespoons of white wine
⅛ teaspoon red pepper flakes
Salt and pepper to taste
Fresh flat-leaf parsley or thyme leaves, chopped for garnish (optional)


Simple Roasted Cauliflower

Buttered Radishes


Baba Ganoush

Roasted Poblano Peppers

New Potatoes and Basil

Courtesy of Capay Valley Farm Shop

1½ lbs new potatoes
2 tablespoons butter
½ bunch basil, minced (substitute or add parsley, dill, cilantro)
2 large shallots, spring onions, or ½ cured onion, diced
2 large garlic cloves, minced
Salt and pepper to taste
Sour cream or plain yogurt (optional)


Spring Toastie with Parsley Aioli

Spinach Quiche

spinach-quiche1-transRecipe by Rebecca Dienner for The FruitGuys

6 cups spinach, well-rinsed and chopped
1/4 cup fresh parsley, minced
1/2 cup onions, minced
3 eggs
Crí¨me fraí®che or cream cheese, 3-ounce container (about 1/2 cup)
1/3 cup whole milk
1/2 cup grated white cheddar or Gruyere
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon freshly grated pepper
1 prepared piecrust