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Onions- Red "cipollini" type, flat gourmet onions from Italy, They are bright red in color, very flat and sweet perfect for fresh eating or cooking. This is a very old Italian variety, that was mentioned by Vilmorin in 1885.

Skate with wine braised cipollini and fennel

6 whole cipollini peeled
1/2 bulb of fennelsliced thin
1/2 C round white wine (I used a 2006 J Chardonnay)
1/2 C chicken stock
honey (if needed)
salt and pepper to taste
2-3 Tbs unsalted butter
2 Tbs tarragon
1/2 lemon

2 skate fillets

Heat a non-reactive pan over medium heat and add a splash of olive oil. Swirl to coat, then add the fennel and whole onions. Brown each side of the onions being careful not to burn the fennel.

Add the wine and allow it to boil until there is almost no liquid left. This burns off the alcohol and allows the flavor of the wine to concentrate before we add more liquid.

Add the chicken stock and continue to boil until the liquid is reduced by half.

While the sauce is reducing, rub the skate with olive oil then lightly salt and pepper both sides.

Heat a cast iron skillet skillet over medium high heat until very hot. Lay the fillets in the pan and allow them to lightly brown on one side then use a thin long spatula to flip them over.

When the sauce has reduced by half, whisk in 2-3 tablespoons of butter then salt and pepper to taste. Depending on the type of wine you used, the sauce may be a little tart. By adding honey you can balance out the the tartness with the sweetness from the honey. Finish the sauce by adding the tarragon and a squeeze of lemon.

Plate the skate fillets then top with the braised onions, fennel and sauce.

Oregano- The warm, balsamic and aromatic flavor of oregano makes it the perfect addition to Mediterranean and Mexican cuisines. This popular herb whose name means "mountain joy" is available throughout the year.It is a member of the mint family.

Tuscan Salad Dressing

• 3 tablespoons mayonnaise
• 1/3 cup red wine vinegar
• 1/2 cup water
• 2 teaspoons lemon juice
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil
• 1 small clove garlic, minced (optional)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper, or to taste

1. Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.

Parsley-

The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.

Tabouli

• 1 bunch fresh parsley
• 3 green onions
• 1-2 medium fresh tomatoes
• Juice from 1 large fresh lemon
• 2-3 Tbsp. cold pressed olive oil, to taste.
• Salt, to taste
• Pepper, freshly ground, to taste
• 1 cup dried wheat berries
• Water, to cover

Wheat Berries

1. Rinse the wheat berries under cool water and remove any stones/debris.
2. Place in a medium-sized pot and cover with water so that the water is about 1 inch above the wheat berries.
3. Bring to a boil and then reduce heat. Cook, covered, for about 1 hour.
4. Drain excess water before adding to salad.

Salad

1. While the wheat berries are cooking, rinse the parsley, onions, tomato and lemon under cold water.
2. Using a sharp knife or food chopper/processor, chop the parsley leaves finely. Add to a large bowl.
3. Mince the green onion and tomato and add to the bowl.
4. Squeeze the lemon juice into the bowl, and drizzle the olive oil over top. Stir well.
5. Season with salt and a generous amount of black pepper, to taste.
6. When the wheat berries finish cooking (berries will be plump and soft), drain excess water. Let the berries cool slightly, then add them to the bowl. Stir all ingredients together. Chill to help the parsley soften and the flavoured meld. Serve cold.

Parsley Salad Variations:

• Add finely chopped cucumber.
• Add finely chopped mint (for traditional tabouli).
• Add sliced or chopped olives.
• Add 2 cloves minced garlic.
• Use minced cooking onion or red onion instead of the green onion.
• Top with sunflower seeds to serve.
• Substitute bulgar wheat or cooked quinoa for wheat berries.

Peas-

Peppers-

Stir-Fried Tofu and Peppers

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.

1/2 pound firm tofu

2 tablespoons soy sauce

1 1/2 teaspoons brown sugar

2 tablespoons vegetable, peanut or canola oil

2 teaspoons hoisin sauce

1 teaspoon sesame oil

2 red bell peppers, seeded and cut in 1-inch squares

1 green bell pepper, seeded and cut in 1-inch squares

1 tablespoon minced fresh ginger

2 large garlic cloves, green shoots removed, minced

1/4 to 1/2 teaspoon dried red pepper flakes (to taste)

2 scallions, white and green parts, cut on the diagonal into 1-inch lengths

Cooked rice or noodles for serving

1. Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.

2. Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.

3. In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.

4. Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

Yield: Serves four.

New Potatoes- The term "new potatoes" is sometimes used to describe all small waxy potatoes, but technically it refers just to immature potatoes harvested in the spring and early summer.  You can tell if a potato is truly new by its skin; immature potatoes have flimsy, parchment-like skins that you can peel off with your fingers.   New potatoes are prized for their high moisture content and creamy texture, and because they can be cooked whole.  They're especially good steamed or roasted.  They're more perishable than other potatoes, so use them within a few days after buying them.

Roasted New Potatoes Recipe

Pumpkin-

Radicchio-

Radish-

Rosemary-

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