Recipes

from Grilling by The Culinary Institute of America makes 2 cups – great on grilled vegetables 1 cup feta cheese ¼ cup minced dill ¼ cup lemon juice 1 tsp. salt ¾ tsp. black pepper Combine all the ingredients. Store any unused sauce in the refrigerator for up to 2 […]

GREEK STYLE SAUCE

The Taste of Country Cooking by Edna Lewis. A champion of fresh ingredients, Edna Lewis was a major influence on the early revival of farm to table cooking and folks like Alice Waters. I’d say Full Sun Farm, and all the great farms of this region might not be here […]

CORN PUDDING

The Border Cookbook – serves 6 6 tbsp. unrefined corn oil – Unrefined oil tastes like fresh corn. Not good for cooking because it has a low smoking point, but good in uses like this and salads and for drizzling. Spectrum and Arrowhead are examples. 2 or 3 liquid from […]

A DIP FOR GRILLED CORN

This is from Vanessa’s mom, Kathleen Campbell. 2 pounds of tomatoes – no need to peel, just core ½ green pepper ½ cucumber, peeled 1 garlic clove, crushed 1 or 2 tbsp. sherry vinegar 1 tsp. salt In a blender or food processor blend all the ingredients and add ¼ […]

GAZPACHO

from The Good Cook, Time-Life’s cooking series – serves 4 This is for hot vegetables. Poured over them just as they come out of the water or steam. If it’s water, pour out the cooking water and let the vegetables dry. Green beans are the choice for this dressing in […]

BASIL, MUSHROOM AND PARSLEY DRESSING

Kurt Sprirdakis exploring his Greek Roots in the cookbook One Table. Serves 4 ¼ cup olive oil 1 medium eggplant, unpeeled, cut into ½ inch cubes 1 garlic clove, minced – this can be left out Salt 2 tsb dried oregano 1 cup diced tomatoes (fresh or canned) ground black […]

OVEN-ROASTED EGGPLANT

From Frank Stitt’s Southern Table. Serves 4 to 6 This is nice on roasted meat, like steaks and hamburgers. Flank steak is good. 1 medium red onion, thickly sliced 1 cup cubed watermelon(1/2 inch cubes) chilled 2 tbs olive oil 1 tbs champagne vinegar, (white will work) 1 tbs chopped […]

WATERMELON AND RED ONION RELISH

Full Sun Farm honey — From Frank Stitt’s Southern Table. A great cookbook, if you can find it. Makes 1 cup. 2 tsp sherry vinegar 1 ½ tsp fresh lemon juice 1 ½ tsp Dijon mustard 1 tbs honey ½ tsp chopped parsley 2 chives, finely sliced Kosher salt and ground pepper to taste ¾ […]

SHERRY-HONEY VINAIGRETTE

La Cuisine Provencale by Louis Ginies – serves 6 or 8. Ratatouille Nicoise has become internationally famous but, in the rest of Provence, the Bohemienne – using equal amounts of eggplants and tomatoes is preferred. 3 large eggplants, enough to make 3 pounds, peeled and cut into small pieces 9 […]

BOHEMIENNE EGGPLANT AND TOMATO GRATIN

Bon Appetit July 1992 – serves 6 There’s lots of these ingredients around right now. We made this salad recently for a potluck and got nice comments. It is low-fat and no-cholesterol, if that matters to you. 2 pounds of potatoes – baby ones or just cut them into small […]

POTATO, CUCUMBER AND DILL SALAD

This is from Italian chef Lorenza de Medici who ran a cooking school in the Chianti region of Italy. Gourmet 1987. Serves 6 2 Tomatoes, peeled, seeded, and chopped 4 tbsp of olive oil 2 pounds cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 –inch dice ½ cup packed […]

Cetrioli Al Menta (Sautéed Cucumbers, Tomatos and Mint)

from Things Cooks Love – serves 4 to 6 1 clove garlic 1 tsb plus ½ tsb coarse salt 4 tbsp coarsely chopped unsalted roasted or dry-roasted almonds 1 cup lightly packed fresh basil leaves, stemmed ¼ cup grated Parmigiano-Reggiano cheese ¼ cup grated pecorino Romano cheese ¼ cup olive […]