Pico de Gallo Salsa


  • 1/2 medium red onion, diced

  • 2 cups diced tomatoes

  • 1/4 cup chopped fresh cilantro

  • 1 tablespoon minced jalapeño (optional)

  • Kosher salt


  1. Place 1 cup cold water and 2 ice cubes in a medium bowl.

  2. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl.

  3. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.

Crisp Cucumber Salsa


  • 2 cups finely chopped cucumber, peeled and seeded

  • 1/2 cup finely chopped seeded tomato

  • 1/4 cup chopped red onion

  • 2 tablespoons minced fresh parsley

  • 1 jalapeno pepper, seeded and chopped

  • 4-1/2 teaspoons minced fresh cilantro

  • 1 garlic clove, minced

  • 1/4 cup reduced-fat sour cream

  • 1-1/2 teaspoons lemon juice

  • 1-1/2 teaspoons lime juice

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon seasoned salt

  • Tortilla chips


  1. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.

  2. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Kohlrabi Slaw with Cilantro, Jalapeño and Lime


  • 6 Cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)

  • ½ Cup chopped cilantro ( one small bunch)

  • Half of a jalapeno -minced

  • 1/4 Cup chopped scallion

  • Orange zest from one orange, and juice

  • Lime zest from one lime, and juice

Citrus Dressing :

  • 1/4 Cup olive oil

  • ¼ Cup fresh orange juice ( juice form one orange)

  • 1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste

  • 1/4 Cup honey ( or agave syrup)

  • 1/2 tsp kosher salt

  • 1 Tablespoon rice wine vinegar


  1. Trim and peel kohlrabi. (You may have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

  2. Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.

  3. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.


Indian Grilled Naan Bread with Garlic Scape Chutney



  • 5-1/4 cups unbleached all-purpose flour; more as needed (optional: sub 1 Cup whole wheat)

  • 4 tsp baking powder

  • 1 T kosher salt

  • 1 tsp sugar

  • 1/2 cup plain yogurt

  • 1 large egg

  • 1/4 cup olive oil and more for brushing.

  • 1 1/2 C water

  • Olive oil or Melted butter for brushing

  • 1 C Melty cheese- such as mozzarella or queso fresco- optional

Garlic Scape Chutney:

  • 3/4 cup chopped garlic scapes, tops removed (or sub Italian parsley or cilantro packed w/ 2 cloves garlic)

  • 1/2 cup fresh mint packed

  • 1/2 cup roasted or smoked almonds

  • 1/2 tsp. kosher salt

  • 1/2 tsp black pepper

  • 1/2 jalapeño or Serrano pepper- for a little kick (optional)

  • 1 T lime juice 1/3 C olive oil


  1. Make the dough: Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. In a medium bowl, whisk the yogurt, egg and add 1-1/2 cups of lukewarm water and the oil. Mix. Pour the yogurt mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time.

  2. Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let sit 1 hour before shaping.

  3. Make the chutney: Place all the chutney ingredients in a food processor and pulse until uniformly granular.

  4. On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread 1 T of the chutney in the center, leaving a 1/2-inch border. Sprinkle 1 tablespoon of cheese over the chutney. Gather the borders to form a pouch (see picture) pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Layer rolled out naan with parchment until ready to grill.

  5. Prepare a medium charcoal or gas grill fire and wipe grates with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they puff up and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 3 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with butter or olive oil. Serve warm.

  6. These are best, right off the grill but leftovers can be refrigerated and saved for another time. Just place them in a toaster or warm oven before serving.

Chicken Pho 
with Pea Shoots


  • 4 cups low-sodium chicken broth

  • 2 1/4-inch slices fresh ginger

  • 1 large shallot, thinly sliced

  • 3 cloves garlic, sliced

  • 4 tsp fish sauce

  • 2 green cardamom pods

  • 1 star anise pod

  • 1/2 stick cinnamon

  • 1/4 tsp ground turmeric

  • 20 oz boneless, skinless chicken breasts (about 2 large)

  • 3 tbsp fresh lime juice

  • 1/4 tsp ground black pepper

  • 4 oz brown rice vermicelli noodles

  • 1 jalapeño chile pepper, seeded and thinly sliced

  • 3 cups pea shoots

  • 1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint

  • 2 green onions, white and light green parts, thinly sliced


  1. In a Dutch oven or large saucepan, combine broth, ginger, shallot, garlic, fish sauce, cardamom, star anise, cinnamon, turmeric and 3 cups water; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.

  2. Reduce heat to low and add chicken. Simmer gently, uncovered, until chicken is no longer pink inside and reaches 165˚F when tested with an instant-read thermometer in center, about 15 minutes. (NOTE: Do not boil.) Using tongs, transfer chicken to a cutting board; let cool slightly. Chop or shred into bite-size pieces. Set aside.

  3. Arrange a fine-mesh sieve over a large bowl; strain broth mixture through sieve, discarding solids. Return liquid to Dutch oven and heat on low. Stir in chicken, lime juice and pepper and cook until heated through, about 3 minutes.

  4. Meanwhile, cook noodles according to package directions; divide among bowls. Ladle broth mixture over top, dividing evenly. Sprinkle with jalapeño, pea shoots, cilantro, mint and green onions, dividing evenly.