Silky Chocolate Pudding

Chocolate pudding is a childhood favorite. It’s the first thing I remember learning how to cook. We didn’t make it from scratch, but I remember standing by the stove, stirring the pot, waiting for the pudding to thicken. In this recipe I use coconut milk instead of cow’s milk. Its richness provides a perfect base…

Mexicali Millet

In the past few years I have created several millet recipes, which I have prepared for our customers more than once, so I figured it was time for a new one. This recipe is relatively mild, so if you like spice, add more! Ingredients 1 cup uncooked millet, rinsed and drained 2 cups water 1/2 vegetable…

Black Bean and Corn Salad

This is another recipe inspired by our corn season. Using fresh, organic seasonal corn is always best! This is a great potluck, picnic, or barbecue dish. Ingredients 2 (15-ounce) cans black beans, rinsed and drained 2 cups lightly cooked corn kernels 1 medium-size sweet bell pepper, diced (approximately 1 cup) 2–3 medium-size tomatoes, diced (about…

Summer Lentil Salad (French Lentils, Cucumber, Tomato & Herbs)

All summer long I have been creating different types of summer salads–figuring out how many ways I can use zucchini, cucumbers, tomatoes, corn, etc… This recipe is a variation of another lentil salad that I created. I changed it up by adding local, seasonal cucumbers, tomatoes and fresh herbs. Salads can be quite diverse and when adding…