Author Archives: Valley Vegetarian
I had two very ripe bananas and a few apples that needed to be enjoyed before going bad. Ordinarily I would have cut them up, added my favorite yogurt, and maybe sprinkled unsweetened shredded coconut on top. The fruit, however, … Continue reading
When I hear the word pâté, I picture a slice of toasted baguette with a modicum of creamy pâté spread on top. Until recently, I hadn’t considered making my own because I thought it had to be made with liver … Continue reading
Quinoa is pronounced “keen-wah”. When I journeyed to Peru a couple of years ago with our son, Robert, he and I enjoyed this traditional grain salad on the balcony of a small restaurant about an hour from Cusco at 11,000 … Continue reading
Our garden produces a variety of tomatoes. Here is one of our favorite ways to enjoy them fresh from the garden. This traditional Italian salad is easy to prepare, a true flavor-flash on the palate, and very pretty when plated.
Here is a super-healthy recipe that makes for a nice side dish or a light meal all by itself. It is fresh. It is low in calories and it is rich in oleic acid – a monounsaturated, omega-9 fatty acid. … Continue reading
I will show you how to make restaurant quality pizza at home using pizza stones and traditional ingredients. In addition, there will be a pizza surprise so come hungry! Recipes are included and signed copies of my Ojai Valley cookbooks … Continue reading