from Zen Belly Ingredients: For the Chops: 4 bone-in pork chops, about 1-1.5 inches thick 1 teaspoon sea salt 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground paprika For the Slaw: 1 pound assorted firm stone fruit…
from Zen Belly Ingredients: For the Chops: 4 bone-in pork chops, about 1-1.5 inches thick 1 teaspoon sea salt 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground paprika For the Slaw: 1 pound assorted firm stone fruit…
Fruit of the Week: Cal Red Peaches Frog Hollow Farm, Brentwood, CA The beloved Cal Red is in a class by itself and is the “Oh my God” peach! A relatively new variety and a California native, the Cal…
This recipe from Marian Burros was originally published using plums in the New York Times in 1983 and has become a summer classic for many. We love using it with our Flavor King Pluots or any classic Frog Hollow Farm…
from Canal House Cooks Everyday Ingredients 4 ripe peaches 1 cup sugar 1 handful fresh lemon verbena leaves Method For the lemon verbena syrup, put the sugar and 1 cup water into a heavy medium saucepan. Heat over medium- low…
Fruit of the Week: Cal Red Peaches Frog Hollow Farm, Brentwood, CA The beloved Cal Red is in a class by itself and is the “Oh my God” peach! A relatively new variety and a California native, the Cal Red…