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Recipes

You can search through our recipes by category and ingredient keyword below, or just browse the entire list!

El Charro Machaca (Carne Seca)

This recipe idea comes to us from our co-worker after returning from a relaxing trip out west. After hearing about the delectable dishes she enjoyed while on vacation in Tucson, AZ, we were wishing we had gone too! Georgia dined at El Charro Cafe in downtown Tucson. Established in 1922 and billed as one of the nation's oldest Mexican restaurants, the menu is anything but old! Serving up traditional Sonoran cooking styles with innovative Tucson flair, nearly everything looks to-die-for!

Aromatic Shrimp Salad with Mango and Peanuts

This dish from Chris Schlesinger is inspired by his many trips to Southeast Asia and is a beautiful and healthy mix of seafood, fruit and nuts. It embodies his signature boldness with intense flavors. Recipe courtesy of Chris Schlesinger for The Oldways Table. 

Avocado and Paw Paw (Papaya) Gazpacho

This cold soup is a delicious twist on traditional gazpacho and is loaded with Vitamin A and heart-healthy fats.

Baked Snapper with Tomatoes and Olives

This versatile recipe for baking fish calls for snapper, but you can use any other tender, flakey fish like bass, sole, or bream. Once you get comfortable with the baking method, try using different herbs, olives, and spices like ground coriander or even a touch of cumin. Pitted Niçoise olives are available at specialty food stores and are worth the hunt. Unpitted will work as well—just remember to tell your guests! Serve with roasted summer squash. Recipe courtesy chef David Shalleck.

Beet Tzatziki

Ana's replacement of beets for cucumbers is an interesting take on the Greek tzatziki, traditionally used a sauce or dip. Recipe courtesy of Ana Sortun, owner and chef, Oleana and Sofra, Cambridge, MA.

Birthe's Country Paté

This is a lovely Danish pâté recipe with a French twist. It's excellent for holiday buffets, served alongside a good French baguette. Recipe courtesy Birthe Creutz.

Black Bean Tortillas from Guatemala

The trick to this recipe is to cook the beans until they are very soft, with just enough cooking liquid left in the pan to render a moist puree. Because the skins need to be left out of the bean puree, the pureeing must be done in a food mill, not a blender. Recipe courtesy of Julia Della Croce for The Oldways Table. 

Cacik (Everything Green with Thick Garlicky Yogurt)

You can add anything else green that you like or that is seasonal. Other good fall/winter options are Brussels sprout leaves or thinly sliced sauted leeks. Recipe courtesy Ana Sortun.

California Plum Caprese Salad

This dish is a new take on an old favorite and is perfect with any summer meal or as a not-too-sweet dessert. Recipe courtesy of California Tree Fruit Agreement.

Cannellini Bean Bruschetta with Reduced Balsamic Glaze

In the United States, most people associate the word bruschetta with a mixture of tomatoes, basil, olive oil and fresh mozzarella. Technically, bruschetta is thickly sliced bread, grilled or toasted, rubbed with garlic and moistened with fresh, extra virgin olive oil. Italians eat it as an appetizer or snack - some eat it as is while some choose to top it with a variety of ingredients. The recipes here can be used as the traditional appetizer or snack, but when paired with a salad or soup and a glass of wine they can provide you with a light Mediterranean-style lunch or dinner.