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Lacinato Kale Salad with Cranberries, Cashews, Apples, and Curried Dressing

Lacinato Kale Salad with Dried Cranberries, Cashews, Apple, and Curried Dressing

Makes 6-8 Servings

The Dark green spear shaped leaves of lacinato kale (aka, cavalo nero, dinosaur, or Tuscan Kale) are tender enough to eat raw, especially when they are marinated briefly in this easy curried dressing.  Be sure to wash the leaves well, dry them in a salad spinner, or pat dry with paper towels before slicing them.

Ponce Farm Salsa Roja

Easy, spicy and delicious salsa courtesy of Brenda.

These are approximations only, use more or less of each ingredient as you like.

The garden Wild’s California Style Gazpacho

California Style Gazpacho

around 8-10 servings

This is a free-style, “to taste” recipe, so use more or less of any ingredient you love and chop your veggies as small or large as you like

Min Hee’s Salsa Fresca

Fresh salsa with a Korean touch

Raw Fresh Marinara with Zucchini Noodles

Danielle’s Delightful Twist on Fattoush Salad

Chef Danielle Steffener joins in the fun at today’s Heirloom Tomato Tasting with fast easy tomato dishes. No Cooking! About 15 minutes to chop and assemble.

Korean Lettuce wrap, Sangchu Ssam (상추쌈)

Thank you Min-Hee Choe Hill, Min-Hee Gardens for this wonderful recipe.As we learn more about Korean cuisine, the more we like it! Min-Hee and Damon grow the Korean red lettuce which is prefect for wraps — large, sturdy leaves that are still tender and tasty.

Ssam Jang is the special sauce that is used for Ssam Bap translates to ‘wrapped rice’ and the wrap can be anything from lettuce leaves to cabbage. But Ssam bap is most commonly eaten as some sort of protein (beef, chicken, pork) wrapped with rice and ssam jang (wrap sauce) in lettuce leaves. You can also dip in pepper or Garlic. Everyone has their own ideas about this condiment, so there’s a lot of variation. I like mine to be thick enough so it does not drip. If you prefer earthier flavors and less spice, then you can also reverse the amount of kochujang and daenjang in the recipe.