Pacific Palate with Don Genova

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Vegetable Recipes

Don's 'Fresh' Salsa
This is a great way to use canned tomatoes in combination with fresh herbs and green onions to jazz up a dull, grey, winter day.


  • 2 cloves garlic, peeled
  • 1 bunch green onions, trimmed and roughly chopped into 3-4" pieces
  • 1 bunch cilantro, washed and chopped into a few smaller bunches
  • juice of one lime
  • 1 tsp. olive oil
  • 1 tbsp. cumin (or to taste)
  • 1 tbsp. chili powder (or to taste)
  • salt and pepper
  • 1 28-ounce can of tomatoes, drained of as much juice as possible
  • hot sauce or finely chopped fresh or pickled hot peppers to taste

Put the garlic, green onions and cilantro into the bowl of a food processor. Whizzzzz until well-chopped. Add the lime juice, olive oil, seasonings, tomatoes and hot sauce or hot peppers. Whizzzzz again until the mixture is well-blended and achieves your desired consistency, chunky, smooth or somewhere in between! Enjoy with nacho chips, as a topping for chili, quesadillas or tacos.

Don's Far-East Far-Out Coleslaw
This is a recipe I came up with a few years ago when green lettuce prices were sky-high and cabbage was cheap. I never make it exactly the same way, so feel free to adjust the ingredients to your own palates.




  • 1/4 cup sliced, pickled ginger, julienned
  • 1/4 cup salted black beans (available at any Asian grocery store)
  • 1/4 cup vegetable oil
  • 1 tbsp. toasted sesame oil
  • 1/2 cup rice vinegar
  • 1/4 cup sugar or Mirin (sweet cooking wine)
  • 1 tbsp. ground chili paste or hot sauce

For Garnish

  • Juice of one lemon
  • Toasted sesame seeds

In a large bowl, toss together all the salad ingredients. In a small sieve, rinse the black beans in cold water, then finely chop. Put the beans in a small bowl and mix in the rest of the dressing ingredients. Pour over the salad and mix well. Refrigerate for about an hour before serving. Just before serving, stir in the lemon juice and sprinkle in the sesame seeds. This keeps in the fridge for several days, and you can even add fresh cabbage to it if you have sufficient dressing left in the bottom of the bowl.

Bon Appetit!

Oven-Roasted Roma Tomatoes

I once went over to James Barber's place to interview him on some topic I can't recall. When I arrived, the Urban Peasant was in the midst of getting these Roma tomatoes ready to go into the oven. He told me how to do it, and I've been doing them ever since, especially in the winter, when fresh tomato prices are either sky-high or of very poor quality, or both!

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Pacific Palate with Don Genova

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