Vegetable Kebabs with Sweet Corn Relish

Grilled Vegetables go with everything. Put ’em on a salad, toss ’em with pasta and your favorite dressing or serve ’em as a side dish with this amazing Sweet Corn Relish. Tip: double the relish recipe so you have some left over – it’s that good!



feel free to add ot delete vegetables to suit your taste
  • 1 bell pepper (yellow or red)
  • 1 medium zuchini
  • 1 medium red onion
  • 12 (or more) whole cremini mushrooms
  • 12 (or more) cherry tomatoes
  • 3 apricots (optional – but really good!)
  • 1/4 cup olive oil
  • 2 Tbl lemon juice
  • 3/4 tsp Dijon mustard


Coat grill with cooking spray and preheat – medium

Cut bell pepper, zuchini, onion and apricots into roughly square pieces (try to cut similar size pieces so they cook evenly)

Place all the vegetables in a bowl.

Combine oil, lemon juice, mustard and salt and pepper to taste in a bowl and whisk to emulsify

Drizzle the dressing over the veg mix and toss lightly to coat

Thread the skewers with a random combination of vegetable pieces

Grill the skewers, turning to cook evenly, until the vegetables are cooked and the outside is slightly charred with grill marks

Serve with Sweet Corn relish (below)

Sweet Corn Relish


  • 1 Tbl olive oil
  • 1 garlic clove minced
  • 1 medium tomato – chopped
  • 1 small red onion – chopped fine
  • 2 (or more) ears of corn – kernels removed
  • 3/4 Tbl lime juice
  • 3/4 Tbl lemon juice
  • 1/4 tsp mustard powder
  • 3 Tbl chopped cilantro


Heat oil in a small saute pan

Add tomato, onion and garlic and cover – cook until tomato begins to break down and onion is soft

Add corn and cook 2 minutes

Add lemon and lime juice and mustard powder and stir

Remove from heat and stir in cilantro

Add salt and pepper to taste

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Baked Fish Fillet with Market Veggies

This is a quick and easy fish recipe. It pairs well with grilled asparagus. Leftovers make great fish tacos.


  • 1 1/2 – 2 pounds fish fillets
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup chopped onion
  • 1 bell pepper chopped (green, red or yellow)
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 1 Tbl Worcestershire sauce
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped Italian parsley


Preheat oven to 350 degrees F

Rinse fish; pat with paper towels

Sprinkle both sides of fish with salt and freshly ground pepper

Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top

Dot the fish with butter

Sprinkle with a little Worcestershire sauce

Bake for 12 minutes, then baste fish with pan juices

Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns

To serve, spoon the vegetables over the fish

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Classic Sole Menieure

Julia Child’s first meal in France, she remembered it as a life changing experience. Bon appetit!


  • 1/2 cup all purpose flour
  • 4 sole fillets
  • Coarse kosher salt
  • Freshly ground pepper
  • 2 Tbl oil(vegetable or canola)
  • 2 Tbl unsalted butter, cut into 4 pieces
  • 2 Tbl chopped Italian parsley
  • 1 Tbl fresh lemon juice
  • Lemon wedges


Place flour in pie dish.

Rinse fish; pat with paper towels.

Sprinkle both sides of fish with coarse salt andfreshly ground pepper.

Dredge fish on both sides with flour; shake off excess. Place on platter.

Heat oil in large skillet over medium-high heat until oil is hot and shimmers.

Add butter; quickly swirl skillet to coat.

When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes.

Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes.

Divide fishbetween 2 warmed plates; tent with foil.

Pour off drippings from skillet; wipe with paper towels.

Forsauce: Place skillet over medium-high heat.

Add butter; cook until golden, 1 to 2 minutes.

Remove fromheat; stir in parsley and lemon juice.

Spoon sauce over fish. Serve with lemon wedges.

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Farmers Market Pumpkin Cake

Classic seasonal flavors combined in a moist, savory cake.


  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cup sugar
  • 1 cup vegetable oil
  • zest of one lemon
  • 4 eggs
  • 2 cups pumpkin


In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt. Set aside

Cream oil with sugar and lemon zest

Add eggs one at a time and beat well

Alternately blend in flour and pumpkin. Mix well

Pour into 9 x 13 inch cake pan

Bake in 350 F oven for about 1 hour

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Spiced Winter Squash with Fennel

Dragon Spring Farm grows a variety of delicious Winter Squash. Here’s their suggestion for preparing them.


  • 1 1 1/2 – 2 1/2 pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4 inch wide wedges
  • fenel bulb, trimmed, cut lengthwise into 1 inch wedges
  • 1 large onion, root end left intact, cut lengthwise into 1/2 inch wedges
  • 3 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon tumeric


Position rack in the bottom third of the oven and preheat to 450 F

Combine oil and all spices

Toss the squash, onion and fennel with the oil-spice mix

Spread the vegetables on a heavy, rimmed baking sheet (line it with foil for easier cleanup)

Sprinkle with salt and a generous amount of pepper

Roast until vegetables are tender and browned, turning once at about 45 mins

Transfer to a shallow dish and serve

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Pistachio Nut Brittle

A great natural treat for the Holidays, or any time of year!


  • 1 cup sugar
  • 1/2 cup Karo syrup (light)
  • 1 cup unsalted pistachio nuts
  • 1 teaspoon vanilla
  • 1 teaspoon margarine
  • 1 teaspoon baking soda


Spray cookie sheet with Pam

Mix sugar and Karo syrup

Microwave on high 4 minutes

Spray metal spoon with Pam, add nuts to sugar-syrup and mix

Microwave on high 3 minutes

Spray metal spoon again, add vanilla and margarine and mix

Microwave on high 1 minute

Spray metal spoon again, add baking soda and mix well

Immediately pour onto sprayed cookie sheet and spread with spoon

Cool, break into pieces and enjoy

Note: If you double this recipe be sure to use 2 cookie sheets

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Summer Salad

This salad combines the best of summer in one glorious dish: tomatoes, peppers, corn and basil.


  • 1 small red onion thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1 medium red bell pepper, julienned
  • 1 medium green bell or aneheim pepper, julienned
  • 2 ears of very fresh sweet corn
  • 1/2 cup chopped fresh basil leaves
  • 4 ounces feta cheese, crumbled
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 3 tablespoons peppery olive oil


Cook the ears (here’s the quickest, easiest way) and cut the kernals from the cobs.

Combine the vegetables in a bowl with the cheese and toss.

Combine the oil, vinegar, mustard and salt & pepper to taste and whisk to emulsify.

Pour the dressing over the salad and gently toss.

Serve at room temperature.

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Olive Oil Poached Tomatoes

These tomatoes are delicious in all sorts of dishes from bruchetta to pizzas to sauces, and keep well in the refrigerator or freezer. If you have a smoker that can maintain low temperature (250 degrees or less) for several hours, smoked poached tomatoes are a real treat.


  • 2 pounds ripe plum tomatoes – stemmed
  • 10 cloves garlic – slightly crushed
  • 1/2 bunch of fresh thyme
  • 1/2 bunch fresh oregano
  • 10 fresh basil leaves
  • Olive oil (1 to 2 quarts)


Place the tomatoes snugly together in a roasting pan or baking dish.

Tuck the garlic and herbs into the crevaces between the tomatoes.

Add enough olive oil to almost cover the tomatoes.

Bake for 4 to 5 hours, until the skins are very loose.

To store, pack the tomatoes in containers and fill with oil.

Will keep for 2 weeks in the refrigerator and several months in the freezer.

As you use the the tomatoes, use the oil for salad dressing, sauteing and other cooking where you would use good olive oil.

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Tuscan Panzanella

This is a great summer salad. It highlights the best tomatoes, fruity olive oil and fresh basil. 

(Makes 6 to 8 servings. Can be easily scaled for a couple or a crowd.)


  • 6 to 8 thick slices of chewy artisan bread (avoid the kind of bread the disintegrates easily upon contact with liquids)
  • 6 medium sized ripe tomatoes thinly sliced
  • 3 cucumbers peeled and thinly sliced
  • 2 red onions thinly sliced
  • 2 ribs celery thinly sliced
  • 10 fresh basil leaves
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt & pepper to taste


Soak the bread in cold water to cover for about 15 minutes, then squeeze to remove excess liquid and tear into small pieces.

Place bread and vegetables in a bowl and toss to combine.

Mix oil vinegar and salt & pepper to taste and pour over the salad. Toss gently and serve at room temperature.

Optional additions: Kalamata olives, capers, anchovies, garlic.

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Fries without Fuss – Finally!

Tested and approved by people who have eaten WAY too many French Fries


  • 2 lbs Russet potatoes
  • Safflower or vegetable oil
  • Salt & pepper to taste


Peel the potatoes, or just wash them if you like your fries with the skin on.

Cut the potatoes into the size fries you prefer. (Steak fries, shoestrings, even thick chips – about 1/8 inch thick – work great.)

Rinse and shake off the water.

Place the fries in a large deep heavy pot, and spread out so they’re no more the two layers deep.

Add enough oil to cover the potatoes by at least 1/2″.

Place the pot over medium heat (oil should bubble gently). Cook for 30 to 45 minutes, until the potatoes are cooked soft all the way through. Occasionally loosen the potatoes to prevent sticking to the bottom of the pot – a heatproof spatula works well – be gentle, the soft potatoes are fragile.

Increase the heat to medium-high until the potatoes are crisp and the color you prefer.

Remove the potatoes with a slotted spoon and place in paper towls to drain.

Salt and pepper to taste.

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Scalloped Potatoes

Jim Terrick of Los Osos Valley Farm recommends this recipe.


  • 2 tablespoons unsalted butter
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 3 cups heavy cream
  • 1 cup whole milk
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
  • 1 cup shredded cheddar cheese (about 4 ounces)


Heat oven to 350 degrees F. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute.

Add onion and saute until it turns soft and begins to brown, about 4 minutes.

Add garlic and saute until fragrant, about 30 seconds.

Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

Remove and discard thyme sprigs and bay leaves.

Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese.

Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes.

Cool for 10 minutes before serving.

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Lightsky Sprout Salad

Rose Harrison of Lightsky Sprout Farm suggests this easy and versitle salad.


This is a free form salad. Amounts will vary depending upon the number of people joining you.
  • Equal amounts of:
  • Mixed bean sprouts
  • Rice
  • Choose your favorite salad dressing
  • Feel free to add your favorite veggies, like cherry tomatoes

To make the salad:

Combine the ingredients in a bowl

Add dressing, salt and pepper to taste

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Watermelon Salsa


  • 1 Cup seedless watermelon cut in 1/2″ cubes (of course seeded melon is OK for the masochists among you)
  • 1/2 cup cubed ripe avocado
  • 1/2 Cup chopped red onion
  • 2 Cloves garlic, minced
  • 1/3 Cup chopped parsley
  • 1/3 Cup chopped cilantro
  • 1/3 Cup fresh lime juice
  • 1 or 2 Teaspoons finely chopped jalapeno (you be the judge)
  • Salt and black pepper to taste
  • 2 1/2 Tablespoons olive oil
  • 1 or 2 Ounces of excellent tequila (you be the judge here as well)
  • Chips of your choosing – you know what you like

To make the salsa:

Follow closely, it’s a little complicated…

Put all the ingredients in a bowl.

Toss together gently.

Let stand for 30 minutes.

While the salsa is marinating you can carve the melon like the picture – or not.

Serve with your favorite beverage – your know what you like – CHEERS!

Notes: If you aren’t excited by the avocado substitute cucumber. After tossing the salsa check the acidity, a little of your favorite sweetener will cut the edge.

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Citrus and Avocado Salad

Beth Kendell of Dos Pasos Ranch recommends this salad to enjoy the best of North Coast produce.


This is a free form salad. Amounts will vary depending upon the number of people joining you.
  • Oranges or grapefruit or both
  • Avocados
  • Lettuce (butterleaf works well)
  • Vinegar (try pomegranate or fig balsamic)
  • Olive oil (extra virgin from Farmers’ Market)
  • Freshly ground black pepper
  • Pomegranate seeds

To make the salad:

Arrange lettuce on individual plates.

Cut citrus into segments and arrange in a pinwheel around the plate.

Cut avocados into slices and arrange in between the citrus segments.

Pour a small amount each of the vinegar and olive oil over the salad.

Grind pepper over the top and garnish with pomegranate seeds if desired.

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Filipino Avo Milkshake

Need a tasty way to cool off on a hot North County afternoon? Paul McCall says this will do the trick.


  • 1 McCall Farm avocado
  • 5 ice cubes
  • 3 Tablespoons white sugar
  • 1 1/3 Cups milk
  • 1 Teaspoon lemon or lime juice
  • 1 large scoop vanilla bean ice cream

To make the shake:

Place ingredients in a blender and blend until smooth.

Garnish with mint.


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Orange Onion Salad

Bob Roos of Mission Olive Oil suggested this sweet/savory salad. It pairs particularly well with grilled meats.


  • 1 Vidalia or other mild onion peeled and sliced thin
  • 4 oranges peeled and sliced thin
  • 3/4 cup oil cured black olives
  • 1 1/2 tablespoons white balsamic vinegar (or white wine vinegar)
  • 1/4 cup robust olive oil
  • coarse sea salt and fresh ground black pepper to taste

To make the salad:

Soak the onion slices in three changes of cold water (10-15 minutes).

Mix the onion slices with the orange slices an add the olives.

Drizzle the mixture with vinegar and oil.

Season to taste with salt and pepper.

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Butternut Squash, Pear and Hazelnut (or Walnut) Salad

Pablo and Paula Sanchez suggested this recipe to highlight their Olivos de la Loma Family Blend olive oil.


  • 1/2 cup Olivos de la Loma Family Blend Olive Oil
  • 1/2 cup Olivos de la Loma Balsamic Vinegar
  • 1 medium butternut squash (1 to 1 1/2 lbs)
  • 1/4 cup honey
  • 1/4 tsp salt (Grey Celtic sea salt)
  • dash of fresh ground black pepper
  • mixed lettuces
  • 2 small ripe pears – coned & thinly sliced (fresh lemon juice will keep them from going brown)
  • 4 oz smoked Gouda or smoked cheddar cheese, shaved or cut in small chunks
  • 1/2 cup toasted hazelnuts or walnuts, chopped (10 mins @ 350 degrees)

To make the salad:

Peel squash, halve & remove seeds. Cut into 1 inch cubes. Roast on a shallow pan in 450 degree oven for 15 mins.

Put oil, vinegar, honey salt, allspice and pepper in a small bowl and whisk to combine.

Pour some of the dressing over the roasted squash and continue roasting additional 5-10 mins until tender.

Arrange mixed greens on a large platter. Place sliced pears, cheese and squash on the greens.

Drizzle dressing over the salad and top with nuts.

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Greek Potato Salad

Susan O’Reilly and Ron Sanders of Alta Cresta Olive Orchard recommend this classic potato salad.


  • 2 potatoes cut into 1/2 inch cubes
  • 2 eggs hard boiled
  • 1/4 cup feta cheese
  • 1/3 cup kalamata olives pitted and minced
  • 1/3 cup of red onion minced
  • 2 tablespoons of pimento diced
  • 1 clove of garlic minced
  • 1 tablespoon of fresh oregano minced
  • 1/4 cup of Alta Cresta Olive Orchard’ss Italian Blend EVOO
  • 4 tablespoons of chanpagne vinegar
  • salt and pepper to taste

To make the salad:

Place the potatoes in a large pot, add water to cover the ptoatoes, add salt, cover pot and bring to a boil. Cook potatoes until a sharp knife can pierce them easily, 15 to 20 mins.

Drain the potatoes and let cool until warm. Peel the potatoes and cut into 1/2 inch cubes.

Hard boil the eggs, peel and dice.

In a large bowl stir together the EVOO, vinegar, salt, olives, onion, garlic, pimento and oregano.

Add potatoes, feta cheese and eggs. Toss to combine.

Cover and let sit for 1 to 2 hours.

Serve at room temperature.

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Roasted Pumpkin/Squash Soup

Beth Kendall of Dos Pasos Ranch offered samples of this fall classic at Templeton market. Tasters loved it for it’s hearty flavor and low fat health benefits. 


  • 3 cups roasted squash (see below)
  • 1 large onion
  • 4 cups chicken broth
  • spices (see below)
  • 2 tablespoons butter (or margarine)
  • salt and pepper to taste
  • 1/4 cup sour cream, yogurt or creme fraiche
You can customize the spices to suit your taste. Choose one of the following:
  • 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg
  • 1/2 teaspoon thyme and 1 teaspoon rosemary
  • 1 teaspoon chili powder and 1/2 teaspoon cumin

To cook squash for the soup:

Preheat oven to 350 degrees.

Cut pumpkin or squash in half, clean out seeds and excess fiber and place cut side down on roasting pan.

Roast until soft, about 45 minutes to 1 hour.

Scoop out cooked pumpkin/squash and mash.

To make the soup:

Puree onion in a food processor until fine.

Add squash, chicken broth and spices and process until blended.

Pour the mixture into a soup pot or heavy-bottomed pan and simmer over medium heat for 20 minutes.

Add butter and stir until blended. Add salt and pepper to taste.

Serve in bowls with yogurt or sour cream swirls on top.

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Fresh Fruit Smoothies

These smoothies were a huge hit at the Melon Mania  tasting event last summer. They’re very easy to make, very healthy – no added sweeteners – and kids love them.



  • 1 pound fresh strawberries
  • 1 pound your favorite melon, cut in chunks
  • 1/2 cup orange juice
  • 1 cup yogurt



  • 2 pounds watermelon, seeded and cut in chunks
  • 1 pound your favorite melon, cut in chunks
  • 1/2 cup orange juice
  • 1/2 cup seedless grapes
  • splash of lime juice

To make the smoothies:

There are two ways to make the smoothies. If you plan ahead you can prepare all the fruit ahead of time and freeze it, then you will need no ice for your smoothies. If there isn’t time to freeze the fruit ahead of time you can add ice as needed to get the consistency you like.

In either case, place all the ingredients in a blender and puree until smooth.

Add ice, frozen fruit or juice as needed to adjust the consistency.

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