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Recipe of the Week | California Quesadillas

Recipe of the Week | California Quesadillas

Also known as goat cheese, “Chèvre” has a distinct, tangy flavor. Made from (you guessed it) goat’s milk, it’s available in soft, semi-soft and firm varieties. Check labels when you can. Some brands are made from a mixture of both goat and cow milk. Some might consider it an acquired taste, but the tangy bite […]

Recipe of the Week | Tofu Satay

Recipe of the Week | Tofu Satay

Satay is a dish of Southeast Asia, particularly Indonesia, Malaysia, and Thailand. Traditional satay consists of small pieces of meat grilled on a skewer and served with a spicy peanut sauce. My version is vegan substituting super-firm tofu for the meat. I think you’ll like it!   Marinade Ingredients: 4 tablespoons tamari sauce 2 tablespoon […]

Recipe of the Week: Easy Broccoli Salad

Recipe of the Week: Easy Broccoli Salad

It’s easy!   Ingredients:   2 heads of broccoli, cut into flowerettes 1 red onion, cut small Enough mayonnaise to taste and coat the vegetables 1 can black olives cut in half Directions: Mix together and let the salad set for a few hours to blend flavors *You can add tomatoes or lettuce    Told […]

Recipe of the Week | Bruschetta with Crispy Eggplant

Recipe of the Week | Bruschetta with Crispy Eggplant

Wikipedia says that bruschetta is “toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes.” I say it is a blank canvas upon which you can add any topping of your choice. I like to serve it with a sparkling wine. The history of the bruschetta dates from the Etruscans. It […]

Recipe of the Week | Apricot Jello Salad

Recipe of the Week | Apricot Jello Salad

Something light and cool for warm nights   Ingredients: 1 6 oz. package apricot Jello 1 small jar apricot baby food 1 1 pound 4 oz can crushed pineapple 3/4 cup sugar 1 8  oz. package cream cheese 1 8 oz. Cool Whip   Directions:  Combine Jello and Pineapple and heat until mixture simmers. Add […]

Recipe of the Week | Harissa-Spiced Potatoes with Lemon

Recipe of the Week | Harissa-Spiced Potatoes with Lemon

Harissa is North Africa’s favorite hot sauce. The word for this fiery Tunisian chile paste is derived from the Arabic verb harasa, “to pound” because it is traditionally made with mortar and pestle. The main spices in harissa are hot red chili peppers, coriander seeds, caraway seeds, and cumin. I like to coat Yukon potatoes […]

Recipe of the Week: Peach-Blueberry Crisp

Recipe of the Week: Peach-Blueberry Crisp

  It’s blueberry time in Ventura County!   Ingredients: 1/2 cup wheat germ 1/3 cup flour 1/3 firmly packed brown sugar 1 tsp cinnamon 2 Tbs margarine 6 cups fresh peaches, sliced (or two 16 oz pkg frozen, thawed)  1 cup fresh or frozen blueberries Directions: Heat oven to 375 degress Combine wheat germ, 1/4 […]

Recipe of the Week | Savory Chèvre Crepes

Recipe of the Week | Savory Chèvre Crepes

Chèvre is the French name for cheese made with goat’s milk. Fresh goat cheese is soft, creamy, tangy, and easy to spread or melt. When it is mixed with fresh spinach and a little onion or garlic powder it makes a super-tasty filling. Baby asparagus provides crunch. Good stuff! The crepe pancakes can be made […]

Recipe of the Week: Egg and Cheese Florentine

Recipe of the Week: Egg and Cheese Florentine

Treat this as souffle, place pie plate in larger dish containing about 1″ water before baking.   Ingredients: 5 eggs, slightly beaten 1/4 cup water 4 tsp grated or chopped onion 1/2 tsp salt 1/2 tsp dried, ground Basil 1 T parsley flakes 1/4 tsp granulated garlic 1/2 C thinly chopped or grated raw carrots […]

Recipe of the Week: Garden Goddess Sandwich

Recipe of the Week: Garden Goddess Sandwich

This recipe makes one sandwich but if you need more, double the recipe for two, triple it for three, etc. Make the pickled red onions the day before. Any leftover onions will keep in the refrigerator for at least a week. They are an awesome topping for your favorite burger.    Sandwich ingredients: 2 slices […]

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