Simply Organic

Jesse Cool owns several cafes in Northern California including Flea St. Cafe and Cool Cafe. Her book is Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients.

Pork Shoulder with Chipotle-Orange Barbecue Sauce

1/2 cup fresh orange juice

1/3 cup honey

2 Tablespoons red wine vinegar

2 Tablespoons Dijon mustard

1 whole canned chipotle chile pepper, pureed or minced

1 Tablespoon vegetable or light olive oil

2 garlic cloves, minced

1 Tablespoon salt

1 1/2 tsp ground cumin

1/2 tsp ground cinnamon

1 pork shoulder or butt roast (4-5 lbs)

2 Tablespoons finely sliced green onions

Jicama, Radish and Avocado Salad

2 avocados, halved, peeled, pitted and chopped

1 lb jicama, peeled and cut into matchsticks

12 radishes, very thinly sliced

3 Tablespoons olive oil

3 Tablespoons red wine vinegar

Juice of 1 lime

2 Tablespoons chopped fresh chives

1 Tablespoon sugar

1/2 tsp salt

Pinch of red-pepper flakes (optional)