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Roasted Garlic and Fig Burger

June 29, 2012 · Sidra Forman

Sidra grills the burgers over a wood fire for a more complex, smoky flavor.

Yield: 5 large patties or 10 small patties

½ cup boiling water
½ cup cracked wheat
½ large sweet onion, cut in ¼-inch slices
Grapeseed oil or olive oil spray
1 cup cooked white beans
2 cloves roasted garlic, peeled and chopped very finely
6 figs, fresh or dried (if dried, soak in water for 10 minutes), chopped very finely
Salt and pepper to taste

Put a saucepan of water on to boil. Place cracked wheat in a medium-sized bowl. When the water starts to boil,

Sake-Glazed Black Cod and Stir-Fried Asian Vegetables with Ginger-Miso Vinaigrette

June 29, 2012 · Nora Pouillon

Asian-inspired flavors bring out the best in local vegetables. Although wildcaught Pacific black cod is not local, it is considered a “Best Choice” fish by the Monterey Bay Seafood Watch for its sustainable certification by the Marine Stewardship Council. The sake glaze brings out the rich buttery flavor of the cod. It’s best to marinate the fish for several hours or even overnight to allow the flavors to meld, so make sure to plan ahead.

SAKE-GLAZED BLACK COD

Serves 4

¼ cup sake or vodka
¼ mirin or sweet sherry wine
⅛ cup sugar
4 ounces white miso
4 (4-

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Wild Mushroom and Pasilla Pepper Tacos with Chipotle Yogurt Sauce

June 29, 2012 · Suzanne Simon and Bettina Stern

Adapted from Rick Bayless’ Mexican Kitchen

Makes 8–10 small tacos

These earthy tacos are made with fruity dried ancho or pasilla peppers and a mix of fresh, sautéed wild or cultivated mushrooms (depending on what is in season). The dried peppers add a spicy richness to the mushrooms that is deliciously balanced with the chipotle yogurt sauce—“I dream of those mushrooms” a good friend once said.

1 small head of garlic
4–5 dried ancho or pasilla peppers
1 teaspoon dried oregano
1 teaspoon cumin
Vegetable or olive oil
½ cup mushroom or vegetable broth (you could use water)
4–5 cups

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