Chayote and pineapple are finely chopped and simmered to create an exotic marmelade that could be eaten with bread or served with frozen yogurt as a dessert. I think its crunchy texture makes it great to eat all by itself!
1 pineapple, de-cored and without the skin
2 chayotes, peeled and de-seeded
1/4 cup sucanat
fresh lime juice [...]
I threw together some odds-’n-ends for an appetizer last night, and it worked! Thought I’d share the recipe:
1 can white beans (Great White Northern), drained
3-4 marinated artichoke hearts, finely chopped
juice of 1/2 a lemon
1/2 a medium white/yellow onion, finely chopped
2 cloves garlic, finely chopped
1 tsp. dried rosemary
1/2 tsp. – 1 tsp. salt, depending on your [...]
Once you have tahini (sesame paste) this Middle-Eastern classic is easy to make. (Tahini can be found in a Middle-Eastern specialty market or the Middle-Eastern section of a well-stocked grocery store.) I’ve found that sautéing the garlic gives the dip a slightly nutty, not-so-overpowering flavor.
1 can (2 cups) chickpeas, drained
1/2 cup sesame or olive oil [...]
These “milks” are great to have on hand, and not just for those who are lactose-intolerant! Non-dairy milks come in a wide array of types–from oat milk to almond, hazelnut to rice–and last much longer than standard milk does. Their flavors can complement cereal and baked goods better than traditional dairy milk, plus you don’t [...]
According to my surfer buddy in San Diego, “surfer’s surprise” is anything you take out of the fridge and throw together for dinner. In that spirit, then, I thought I’d write down the recipe for fish tacos I used to make in Costa Rica with my surfer pals. Warning: we never measured anything; the ingredients [...]
This tropical summer squash is the peridot of vegetables–often overlooked in favor of its more-brightly colored cousins, this pale-green vegetable has virtues of its own. Like zucchini, chayotes complement both savory and sweet dishes: stuff them with everything from cheese to mushrooms, boil them as you would a potato, or sauté them in fine slivers [...]
From acerola cherries to za’atar, this book is a treasure trove of information. It was originally published in 1973 and then was updated in 2006 when the daughter of one of the authors realized that there was an even greater need for commonsense information about the foods we eat. Ever wondered how to make your [...]
Paging through this European-published guide to fruit is like going on a mini-vacation to exotic destinations. Kate Whiteman breaks fruits into categories–stone fruits (those with pits, like apricots and plums), citrus fruits, berries/currants, etc.–and then gives invaluable information on each individual fruit, such as where it’s from and how to prepare it. Full-color pictures accompany [...]
Bell peppers are wonderful additions to salads, sauces, soups…almost any savory dish. Roasting them adds a sweet/smoky dimension that sautéing doesn’t. It’s a simple process, but one you have to keep an eye on. How long it takes depends somewhat on the size of the pepper and somewhat on how blackened you prefer to have [...]
Several years ago, a friend gave me a “Touch of Oil” non-aerosol plastic spray container. This is by far one of the most useful things I have in my kitchen! The beauty of it is that you can fill it with whatever oil you want. You can also easily clean it between re-uses. It’s made [...]
