Appetizers

Appetizers, Food, Local Challenge, Recipes, Recipes

Conrad’s Ceviche

Conrad Gonzales of Valle Fresh says his inspiration for this recipe came from a love of citrus-cured fish. He says, “Tuna, salmon, halibut, shrimp, scallops—I love playing with different flavors and textures of ceviche. I like a creamy and crunchy element in the form of avocado and fresh fried corn chips.” This particular recipe is

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October 01. 2016 | By Conrad Gonzales | 0 comments

PadronPeppers

Appetizers

Padrón Peppers

Some Are Hot, and Some Are Not In Spain you find them in tapas bars as pimientos de Padrón. But until this summer you would be hard pressed to find them locally. Now many local farmers are growing and selling these delicious little peppers. Picked when they are small, most are sweet and mild, but

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August 07. 2014 | By | 0 comments

Appetizers

Daylily Pickles

(Please see our feature from our Summer 2012 issue, The Edible Daylily, for more information about eating daylilies) Daylily Pickles Recipe adapted from Joy of Cooking, by Irma S. Rombauer and Marion R. Becker (Bobbs-Merrill Co., 1953) 2 cups daylily buds or young pods (3–5 days old) 2 tablespoons kosher salt 1 1⁄2 cups water 1

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July 13. 2012 | By | 0 comments

Appetizers

Squash Blossoms

If you have zucchini or summer squash growing in your garden, then you will have a ready supply of squash blossoms. And picking them can help cut down on an over production of squash. If you find them at the market, cook them the same day you buy them—they don’t hold up well. They are

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June 22. 2012 | By | 0 comments

pickled-cucumbers

Appetizers

Quick Pickled Cucumbers

Seek out the smaller and nearly seedless Persian cucumbers. They have smooth, thin skin that doesn’t require peeling, and they are tender and crisp with a mild sweet flavor. These lightly pickled cucumbers make a salad on their own, or they are handy to keep in the refrigerator for additions to sandwiches, wraps or just

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June 18. 2012 | By | 0 comments

tomatillo-salsa

Appetizers

Roasted Tomatillo Salsa

Valerie Rice of the blog Eat-Drink-Garden.com shares one of her quintessential summer recipes with us. Green salsa can be made any number of ways, but this roasted version is my favorite. It’s a great condiment for Mexican food of all types and a fantastic option on grilled fish, shrimp or octopus, and it complements roasted chicken

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June 18. 2012 | By | 0 comments


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