1 cup medium-grind bulghur (might be labeled as #2 grade) 1 cup boiling water 1 cup diced heirloom tomato 1 cup Japanese cucumber 1/2 cup diced onion (soak in ice water to crisp it and mellow it) or green onions (don’t need to soak those) 1 cup …
Sweet Peach Olive Oil Cake
3 ripe peaches, thinly sliced 1 1/2 cups extra-virgin olive oil 1 cup plus 2 Tbsp sugar 1/2 tsp kosher salt 3 large eggs 2 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda Sweetened vanilla Greek yogurt or vanilla ice cream, …
Summer Tomato, Onion & Cucumber Salad
3 Tbsp rice vinegar 1 Tbsp olive oil 1 tsp honey 1/2 tsp salt 1/2 tsp freshly ground pepper, or more to taste 2 medium Seismic Gardens cucumbers 4 medium Seismic Gardens tomatoes, cut into 1/2-inch wedges 1 Simis Ranch sweet onion, halved and …
Spicy Stir Fry with Peanuts and Fresh Herbs
1/3 cup creamy natural peanut butter 1/2 cup water, divided 2 tablespoons brown sugar 2 tablespoons reduced-sodium soy sauce, divided 1 tablespoon rice vinegar 2 tablespoons canola oil 1 broccoli crown, trimmed and cut into 1-inch pieces 2 …
Soy-Sesame Bok Choy Rolls
16 large bok choy leaves from Simis Ranch- (about 12 oz.) 7 1/2 oz. sprouted tofu, drained and cut into small cubes (1 1/2 cups) 1 cup shredded Beets from Casey and Marci Boyd 4 green onions, thinly sliced (1/2 cup) 1/4 cup plus 1 Tbs. …