Directions. In a large skillet, melt 2 tablespoons of butter.Add 2 tablespoons of olive oil and red pepper flakes to taste, followed by the grated squashes and chopped onion. Sprinkle the mixture ...

Every farmer has a favorite vegetable of the season. In the summer it could be eggplant, peppers, okra, potatoes, tomatoes, etc. For me, it is summer squash. Now before you gasp in horror that I ...

Grilled napa cabbage, red pepper and scallion with peanuts and lime-cilantro dressing. (Kathy Gunst/Here & Now) It’s summer. That means lots of picnics and grilling, and more time eating and ...

¾ pound green cabbage (½ medium), quartered, cored and cut in ¾-inch dice (about 4 ½ cups) ...

Depending on how big the pot is, I repeat this process three or more times, using up about ⅓ of a huge Chinatown grocery-level cabbage and about ¾ pound of meat total.

From garden-to-table cooking classes to revamped restaurants and late-night bites, Napa’s summer food scene is heating up with new experiences, local flavors and festive events.

Over the years we have “tested” nearly 50 different vegetables. Last year we decided to investigate cabbage, writes Pat Hitchcock, a UC Master Gardener of Napa County.

1 cup thinly sliced napa cabbage. 2/3 cup fresh corn kernels (from 1 large ear) 2/3 cup thinkly sliced sugar snap peas. 2/3 cup cherry tomatoes, halved.

Toss the lettuce, napa cabbage and radicchio in the buttermilk dressing and squeeze juice from half a lemon. Add in 1 tablespoon of the chives and half of the croutons and toss.