recipes Archives - Cornucopia Foundation

Bessy’s Zesty Grilled Garlic-Herb Chicken

Ingredients 4 skinless, boneless chicken breast halves 1 cup extra virgin olive oil 1/2 cup white sugar 1/2 tablespoon honey 1/2 teaspoon saffron 4 […]

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Roasted Pork Tenderloin w/ Grated Pear and White Wine

serves 4-5 1 pork tenderloin roast (approx. 2 lbs.) 1 tablespoon ground coriander 1 tablespoon ground cumin ½ teaspoon ground […]

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Meatball Soup with Chard and Mushrooms

  Serves 4-5 For the meatballs Mix in a medium bowl: 1 pound organic lean ground beef, 2 tablespoons minced […]

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Persimmon Cookies

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Yield: 4 dozen 1 cup sugar ½ cup butter, softened 1 egg 1 teas. Baking soda 1 cup persimmon pulp […]

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Persimmon Bread

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For one loaf using a 9×4 inch loaf pan: 2 eggs 1 ½ cups all-purpose flour ¾ cup sugar 1 […]

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Hawaiian Poke Terrine w/ Avocado and Persimmon

Serves 4: 4 – ½ cup ramekins lined with plastic wrap (enough wrap to fold over when filled) 10 ounces […]

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Slaw with Blue Cheese or Miso Dressing

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With the holidays next week, everyone is out and about getting their goodies. The farmers’ market is full of great […]

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Argentinian Chimichurri Marinade and Sauce; Curried Vegetables on Baked Acorn Squash

We are still finding the jewels of fall at our Malibu Farmers’ Market.  Acorn squash is beautiful right now, deep […]

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Kabocha Squash Soup with Caramelized Apple and Crème Fraiche and Stuffed Kabocha with Lamb Stew

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Now that autumn is upon us, we will be starting to see the BIG stars we have been waiting for: […]

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Apple Strudel with Ginger Raspberry Sauce and Nectarine Cobbler

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As the summer turns to fall, we are seeing the last of the stone fruit and berries and the emergence […]

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Kale Chips and Kale Salad

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Kale: what a treat! If you have never tasted a kale chip, you have been missing out. If you have, […]

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Grilled Jumbo Shrimp on Gold Mashed Potatoes and Nut Encrusted Sanddabs

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Sanddabs are a great tasting fish, so plentiful, right off the California Coast, inexpensive and somehow totally undervalued. Why? The […]

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Vegan Curried Corn Soup and Stuffed Poblano Peppers

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Peppers, as we know, are high in vitamin C, the reds having 5 times more than the green bells. All […]

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It’s time for Zucchini!

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Zucchini Bread Ingredients 1  cup all-purpose flour 1 ¼ cups whole wheat flour 1 cup spelt flour 1 1/2 teaspoons […]

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Grilled Caponata, Ratatouille, and Tomato-Ginger Chutney

For this week, we are featuring the most vibrant tomatoes, the heirloom. They are the new stars. Each one of […]

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Grilled Eggplant Stuffed with Goat Cheese and Tomato Tempura Caprese

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The market is still loaded with tomatoes, and showing many of the heirloom varieties. We are getting the zucchini and eggplants […]

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Stacked Butter Lettuce/Goat Cheese Salad and Braised Chicken

Wow, the market is bursting with all the colorful bounty we have here from our local farms. I was overwhelmed by […]

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Fresh Halibut and Brown Butter Berry Tart

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Fresh Halibut w/ a Tomato Concasse and Pesto Drizzle Serves 4-5 1 ½ lbs. Fresh Alaskan Halibut fillet, rinsed and […]

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Spanish Gazpacho and Panzanella

Tomatoes are appearing! Rich in Vitamins A and C, and low in sodium, tomatoes have consistently topped many food studies […]

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Grill Days of July – Grilled Black Cod and Caesar Salad

July is for grilling.  A perfect excuse to get out of the house each and every night without leaving home.  […]

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Asparagus-Rice Soup and Grilled Asparagus with Sesame Dressing

Asparagus, the pretty vegetable: As summer is upon us, I didn’t want to forget to mention the pretty and often overlooked […]

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Grilled Lamb with Peaches and Peach Crostata

Peaches, the most beautiful and sensual of fruits are native to China, but grown in almost every country in the […]

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Raspberry Vinaigrette and Vegan/Raw Cobbler

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Berries, all summer long! And at Cornucopia’s farmers’ market you don’t have to worry about moldy or mushy berries because […]

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Grey Sole w/ Lemon-Caper Sauce

1 1/4- 1 1/2 lbs. Fresh Grey Sole Filets or similar (Orange Roughy works well) 1/3 Cup Flour seasoned with […]

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Chard and Feta Roll-ups

For each roll: to serve 6 or so 10-12 chard leaves, rinsed, patted dry (large nice fresh leaves, any color) […]

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