This recipe was inspired by a roasted root vegetable tart I enjoyed at The Farmer and The Cook’s Valentines Day Dinner a few years ago. It uses the vegetables and herbs in my Roots Vegetable Bake recipe and a whole wheat crust taken from one of my go-to cookbooks, Laurel’s Kitchen.
Use red and golden beets to make this colorful salad.
Beets have a naturally nutty flavor and, when roasted, a wonderfully sweet taste. They are very low in saturated fat and cholesterol and high in vitamin C, vitamin K, potassium, copper, manganese, Folate and fiber. Continue reading
Nuthin’ better than a cup of hot soup on a cold day!
This is a hearty vegan soup that is as tasty as it is easy to prepare. Even better than that, barley is a wholesome, highly nutritious grain and is thought to be an excellent food choice for those concerned about type-2 diabetes. Continue reading
For reservations and additional information call
the Ojai Culinary School at (805) 646-6635. It’s that easy!
Make the night before and put in the refrigerator…bake the next morning.
There are more ways to make a breakfast of eggs and potatoes than there are ways to leave your lover. So which way do I do it when I want to serve my family and friends something they haven’t experienced before? Continue reading
This is a wonderful side dish for an elaborate meal.
The Asiago cheese makes this recipe a sophisticated alternative to traditional scalloped potatoes. The combination of potatoes and fennel, in a creamy sauce, will put a smile on your face. Continue reading
Make this chowder…it only takes 25 minutes from prep to table!
What’s the difference between soup and chowder? Chowders are usually thicker and sometimes creamy. Soups are usually lighter and thinner. Continue reading