Entrees

1 tablespoon butter or olive oil 1 whole rabbit 2–4 cups mead or white wine 2–4 cups water or stock ½ cup sun-dried tomatoes 1–2 heads garlic (peel and use as individual cloves or leave whole and unpeeled) Lavender, fresh or dried (Fresh lavender can be tied in a bundle. Dried lavender should be made…

Beef and nopales are delicious together. In this recipe, the beef preparation should be on the drier side, making a nice balance for the mucilaginous and slightly tart nopalitos. For the nopalitos: 1 nopal cactus pad, de-spined and cut into ½-inch cubes Sea salt to taste Juice of ½ lime 2 teaspoons olive oil For…

Courtesy of Rick DeBeaord, executive chef at Café Rouge 12 ounces chicken breast½ pint blackberries½ pint raspberries¼ cup white Lillet (a citrus-flavored French aperitif wine)2 tablespoons butter Preheat oven to 450˚. Season chicken with salt and pepper. Heat 1 tablespoon butter in an ovenproof pan. Place chicken in pan with skin side down and brown,…

An easily portable lunch or fast dinner. The sprouted-grain tortilla’s earthy texture stands up well to the weedy greens, and the avocado adds a smooth contrast. For 1 hearty serving, briefly place 1 sprouted-grain tortilla directly on stove burner on medium heat. Watch closely to avoid burning, and turn to lightly toast each side. Place…

From What’s in Season, Winter 2007 4 to 6 10-ounce pork chops with bone in, brined BRINE 2 quarts water 1/2 cup kosher salt 1/2 cup brown sugar 8 juniper berries 1 sprig rosemary 1 sprig thyme 2 garlic cloves 1 celery stalk diced 1/2 onion diced 1 carrot diced 1 bay leaf 5 peppercorns…

Poached Goose Egg on a Bed of Pea Greens with Green Garlic Cream Recipe by Jessica Prentice ½ cup cream or half-and-half 2 stems green garlic, minced 1 large goose egg 1 small, slender leek, sliced into rounds ¼ pound pea greens 2 tablespoons butter Salt and pepper   Put the cream and green garlic…

Crisp Fried Squash Blossoms Stuffed with Feta and Mint Recipe by Marie Simmons, Illustration by Helen Krayenhoff   A bagful of squash blossoms from the farmers market sent me back a few decades to my childhood. My mother harvested the blossoms from the tangled zucchini patch in our garden, dipped them in egg and flour,…

This Italian style salsa verde can be made with any combination of herbs. “Don’t be afraid to experiment.” —AP 1 fully mature potimarron, cut into wedges1 medium shallot, minced1 tablespoon white wine vinegar1 bunch flat-leaf parsley, leaves only (about 2cups), finely chopped½ bunch mint, leaves only (about ½ cup), finely chopped2 cloves garlic, finely minced2…

A good way to use semi-mature potimarron. Even at full maturity, potimarron has a tender skin that does not need to be pared away. 1 potimarron, cut into wedges1 tablespoon extra-virgin olive oil2 cups slivered almonds1 tablespoon garlic, finely minced1 tablespoon canola or grapeseed oilPinch saltPinch Aleppo pepper1 tablespoon parsley, chopped1 lemon, slicedParmigiano-Reggiano Preheat oven…

“The possibilities on this riff are endless. Try it with any summer squash variety.” —AP Several potimarron jeune (or summer squash), cut into 1-inch cubes1 large Italian eggplant, cut into 1-inch cubes2 tablespoons extra-virgin olive oilSalt and pepper to taste12 ounces of an oily type fish, such as yellowtail,tuna, sardines, or mackerel2 cups tomato sauce…

Any meat or fat that is stored in blueberries will become pickled, developing a unique color and flavor within a few days to a week.  Clean and gut some fat trout or whitefish and then hang it to dry for three days. Hanging and drying are necessary to toughen the fish so it won’t fall…

Adapted from Eating Local: The Cookbook Inspired by America’s Farmers Shelling beans should be in good supply this season as growers have stepped up production to meet rising demand. When you purchase shrimp for this recipe, look for Pacific Coast wildcaughtpink shrimp, which are a Best Choice according to the Monterey Bay Aquarium’s SeafoodWATCH program…

Adapted from The Asian Grandmothers Cookbookby Patricia Tanumihardja This dessert is eaten during festivals and celebrations, including weddings and Chinese New Year, and is symbolic offamily unity and harmony. Happy Year of the Tiger! 2 cups glutinous rice flour, (such as Koda Farms Mochiko Blue StarBrand Sweet Rice Flour), plus more for dusting⅓ to ½…

Adapted from The Asian Grandmothers Cookbook by Patricia Tanumihardja Steaming whole fish on a lattice of lemongrass in a clay pot leaves it silky, tender, and imbued with a subtlecitrusy scent. Any white fish with natural fat, such as trout, Pacific cod, or striped bass, would work well in this simple Thai dish from Pranee…

This is a recipe that we at Luka’s have used with Jones Family Farm rabbits. It takes advantage of tasty spring ingredients like fava beans. —RM 4 rabbit legs (with thigh pieces)2 tablespoons olive oil1 carrot, small dice2 celery stalks, small dice1 yellow onion, small dice4 cloves garlic, crushed1 ounce dried porcini4 sprigs thyme1 bay…