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Recipe of the Week | House Granola

Recipe of the Week | House Granola

Add this to your breakfast bowl or bag and take it on a hike. Either way it is wonderfully tasty and nutritious.   Ingredients: 4 cups rolled oats (instant oats will not do) ¼ cup raw sunflower seeds ¼ cups raw pumpkin seeds 1 tablespoon poppy seeds 1 cup raw cashews (chopped) 1 cup raw […]

Recipe of the Week | Hearty Breakfast Sandwich

Recipe of the Week | Hearty Breakfast Sandwich

  How do you make hearty breakfast sandwiches? Start with rich, cheesy Welsh Rabbit on perfectly toasted English muffins; then add a fried egg, a slice of ripe tomato, and some fresh spinach. That’s how you do it! I like to add a slice of smoked ham Tofurkey to my sandwiches. Substitute a deli slice […]

Recipe of the Week | Lemon-Fresh Fennel Salad with Burrata

Recipe of the Week | Lemon-Fresh Fennel Salad with Burrata

This is a very different and satisfying salad that is perfect for lunch, or as a light starter salad with dinner. I think you’ll find that the creamy, rich burrata is a perfect complement to the tang of thinly sliced fennel and lemon. Ingredients: 2 large fennel bulbs (cored and sliced thin) 2 tablespoons extra-virgin olive […]

Recipe of the Week | Squash Stack Appetizers with Chevre

Recipe of the Week | Squash Stack Appetizers with Chevre

This simple appetizer with grilled squash is stacked with both Chèvre and mozzarella cheese — and then drizzled with a thick balsamic glaze. Super tasty and easy to make.   Ingredients: 2 medium zucchini squash (cut into ½ rounds) 2 yellow squash (cut into ½ rounds) 2 tablespoons extra-virgin olive oil ½ teaspoon salt ¼ […]

Holiday Vegetarian Soups with Chef Randy Cooking Class on December 9, 2019 at the Lavender Inn

Holiday Vegetarian Soups with Chef Randy Cooking Class on December 9, 2019 at the Lavender Inn

What: Holiday Vegetarian Soups with Chef Randy When: Sunday, December 9, 2018 from 1:00 p.m. to 3:00 p.m. Where: Lavender Inn 210 E Matilija St, Ojai CA  93023 There’s just something about these four distinctly different yet tasty and easy-to-make soups that are perfect for the holidays. In this class you will learn how to […]

Recipe of the Week | Baked Ravioli

Recipe of the Week | Baked Ravioli

This recipe was inspired by memories of eating fried ravioli in the mid-1980’s. I was consulting, on weekends, for a couple of older Irish gentlemen whose names shall be changed to protect the dearly departed. I’ll call them Jim and Graham. For the 9 months I worked with them, I was invited to meet on […]

Chef Randy’s Latest Cookbook Now On Sale!

Chef Randy’s Latest Cookbook Now On Sale!

Are you looking for a cookbook that features easy-to-make meals that can be either refrigerated for the next day or frozen for use later in the week? If yes, then this book is for you. The recipes are divided into two categories: freezer recipes and refrigerator recipes. What’s the difference? The freezer recipes hold up well […]

Recipe of the Week | Eggplant, Halloumi Cheese, and Pesto Burger

Recipe of the Week | Eggplant, Halloumi Cheese, and Pesto Burger

Halloumi is a slightly springy white cheese from the Mediterranean isle of Cyprus.  It is traditionally made from a mixture of goat and sheep milk. Its texture is similar to that of whole milk mozzarella and has a strong, salty flavor as a result of the brine in which it is shipped. And here’s the […]

Recipe of the Week | Lemon-Mint Zucchini

Recipe of the Week | Lemon-Mint Zucchini

The combination of fresh lemon and mint with grilled zucchini makes this side dish different. I know you’ll like it. So will your friends and family. Ingredients: 12 baby zucchini (each cut lengthwise into three slices) 4 tablespoons extra-virgin olive oil 2 lemons (zested and juiced) 2 garlic cloves (chopped) ½ teaspoon salt  ¼ cup mint (chopped […]

Recipe of the Week | Fruit Punch (nonalcoholic)

Recipe of the Week | Fruit Punch (nonalcoholic)

Here’s an old school summer cooler that is sure to wet your whistle on a hot summer day. I’ve been making it and serving it to kids of all ages for over 30 years. Good addition to your traditional beverages at your next barbecue.   Ingredients: 6 ounce can frozen orange juice concentrate (thawed) 6 […]

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