Category Archives: Side

Pickled Carrots & Radishes


Liquid from 1 jar of pickles > 1-2 small carrots, sliced into coins 2-3 radishes, sliced into coins 1 jalapeño, sliced into coins, optional 1-3 Tablespoons white distilled vinegar


Slice carrots, radishes and jalapeñop>

Place the jar in the fridge overnightp>

*Note: This recipe is a great way to use leftover pickle juice once you’ve eaten all the picklesp>

Recipe Courtesy of The California Food Literacy Center

Broiled Prosciutto Wrapped Asparagus

The perfect appetizer for a spring dinner party! It’s quick and easy to makep>


1 lbp>

Pinch of Kosher Salt

Pinch of Pepper

1 Tablespoon of Olive Oil

8 ounces of thinly sliced prosciutto


Set the oven to broil and place the oven rack 5 to 6 inches from the broiler elementp>

Snap the spears to remove the woody part of the stem and then rinse in a sink filled with cold waterp>

Starting just under the head of the asparagus, wrap a thin piece of prosciutto in [...]

Oven Braised Artichokes

This is an easy way to prepare a vegetable that can sometimes be a little intimidatingp>

Serves 4 to 6


4 to 6 Artichokes

2 Lemons

3 to 5 Cloves of Garlic

1/4 Cup of Olive Oil /capayvalleyfarmshopseka-hills-extra-virgin-olive-oil-C2115">Seka Hills or Capay Oaks Arbequina will work wellp>

1 Cup Chicken or Vegetable Stock

4 to 5 medium carrots

1 Bay Leaf

3 sprigs of Thyme

Pinch of Kosher Salt

Pinch of Pepper


Preheat oven to 450 degrees Fp>

Fill a bowl with water2 inch of of the stalk and the top of the artichokep>

Slice [...]