Home » Archives by category » Recipes (Page 2)

Recipe of the Week: Fresh Summer Salad

Recipe of the Week: Fresh Summer Salad

Mozzarella cheese became widespread throughout Italy in the eighteenth century, before which it had only been produced in small quantities. I’m glad it is available worldwide and especially where I live on California’s central coast. There is nothing better than a fresh tomato-based salad with fresh mozzarella cheese. Fresh mozzarella is a soft, mild white cheese […]

Recipe of the Week: Double Fudge Brownie Bars

Recipe of the Week: Double Fudge Brownie Bars

Ingredients: 1 (19.8 or 21.5 ounce) package fudge brownie mix 3/4 cup chopped walnuts 2 cups (12 ounces) semi-sweet chocolate chips 1/4 cup margarine or butter 1 (14 ounce) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 teaspoon vanilla extract   Directions: Preheat over to 350 degrees. Prepare brownie mix as package directs; stir in […]

Recipe of the Week: Ploughman’s Lunch

Recipe of the Week: Ploughman’s Lunch

  A ploughman is a farmhand. You may already know that a ploughman’s lunch is: . . . a cold meal originating in the United Kingdom, commonly served in pubs. Its core components are cheese, pickle and bread. It is traditionally eaten with beer. The dish can also include such items as boiled eggs, ham […]

Recipe of the Week: Blackened Tilapia Tacos with added Toppings

Recipe of the Week: Blackened Tilapia Tacos with added Toppings

Ingredients: 2 6-ounce tilapia fillets 2 teaspoons spice rub (such as Chef Paul Prudhomme’s Blackened Redfish Magic) 2 teaspoons olive oil 3/4 cup frozen corn, thawed (or fresh kernels cut from 1 ear) 1 red bell pepper, diced 8 6-inch corn or whole wheat tortillas, warmed   Directions: Heat a large nonstick skillet over medium high […]

Recipe of the Week: Garden Fresh Tomato Tarte Tatin

Recipe of the Week: Garden Fresh Tomato Tarte Tatin

Tarte Tatin is an upside-down tart of apples or other fruit. According to the website WhatsCookingAmerica, legend has it that Tarte Tartin originated in France: Two French sisters, Carolina (1847-1911) and Stephine Tatin (1838-1917), created the tart. The sisters lived in Lamotte-Beuvron, a small rural town in the Loire Valley of France, owned and ran the […]

Ventura College Community College Board introduces Dr. Greg Gillespie chancellor

Ventura College Community College Board introduces Dr. Greg Gillespie chancellor

The public is invited to welcome reception Tuesday, July 11 The Ventura County Community College District Board of Trustees will introduce Dr. Greg Gillespie as permanent chancellor during a brief welcome reception Tuesday, July 11, 2017, from 4:30-4:45 p.m., prior to the Board of Trustees meeting.  The public is invited to join the Board of […]

Recipe of the Week: Pickled Beets

Recipe of the Week: Pickled Beets

  Yum!  Pickling summer’s harvest in a delicious way! Ingredients: 6 large red beets salt to taste (optional) 2 cups “reserved water” from cooked beets 1/2 cup vinegar 1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon ginger Directions: Wash beets with soap and water and rinse thoroughly.  Place beets in a cooking […]

Recipe of the Week: Fresh Plum Galette

Recipe of the Week: Fresh Plum Galette

              Photos by Randolph Graham   Randolph Graham: When plums are ripe they are a true flavor flash. Whether they are yellow, scarlet, or purple, look for ripeness by holding them in the palm of your hand. Plums should feel heavy and have a little give at one end. […]

Recipe of the Week: Really Easy Salmon

Recipe of the Week: Really Easy Salmon

  Something easy for those hot summer nights Take your piece of salmon and cut it into portion-sized pieces.  Take a piece of foil big enough to place your salmon in, with enough room at the top to make a tent of the foil  — you are giving the fish enough room to poach itself.  […]

Recipe of the Week: Three-Cheese Lasagna

Recipe of the Week: Three-Cheese Lasagna

Randolph Graham: I was going to call this recipe “Three-Cheese, Three-Layer Lasagna with Burnt Marinara.” What? you might ask. Let me explain. Robin makes a wonderful marinara sauce that takes a couple of hours to reduce down and is amazing. Is it burnt? Kinda-sorta. Maybe. I prefer to say it is slow-roasted on the stovetop. This […]