Recipes – Winter

  • Red Chard with Avocado and Blood Orange

    A great way to eat plenty of chard, this is a zesty, fruity, lively side dish that really wakes up the appetite. Ingredients 3 bunches red chard 1 large ripe avocado, cut into bite-size pieces 1 large blood orange, first zested (set aside the ...

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  • Pomegranate Relish

    This recipe came from our 2011 Local Thanksgiving Dinner Challenge. Betsy Threadgill shared this recipe with AIM staff in her winning entry. It is a great substitute for cranberry sauce for those Holiday meals(California does not produce cranberries). Ingredients seeds of 1-2 ...

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  • Orange-Yogurt Pancakes

    At our February 1st Eat Local 101 Booth Eric Gower shared this recipe with our customers. The Greek yogurt makes these orange-infused pancakes super fluffy and tangy—does breakfast get any better? Try them with warm maple syrup, ginger syrup, or ...

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  • Mashed Ginger Yams

    The sweetness of the yams melds beautifully with the ginger and yogurt to produce these fluffy creations that everyone seems to love. A wonderful side dish at the Thanksgiving table. From Eric Gower's The Breakaway Japanese Kitchen, this recipe was ...

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  • Lentil Salad

    This dish can be adjusted to whatever is in season or meets your fancy. Many of the measurements are an estimation – play around with it! Ingredients 1 cup French green or black Beluga lentils 1 lb beets 1 tablespoon red wine vinegar or ...

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  • Fennelled Greens and Oranges

    The crunch of the raw fennel, combined with the toothy goodness of the greens that have been infused with fruity olive oil and freshly ground fennel seeds and then tarted up with orange zest and juice, will bring you back ...

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  • Custard Tofu with Persimmons

    Another great recipe from Eric Gower that was featured at out Eat Local 101 booth on Sunday, November 16th. This delightful first course can be prepared in roughly five minutes. Ingredients It’s essential to use the softest, freshest tofu you can find ...

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