This recipe makes enough lasagna for six hungry adults. It takes about an hour and a half to prep and get into the oven, and then another 40 minutes or so to bake, but it is worth it! Although I make this with a vegetarian sausage, any Italian sausage will do. Continue reading
See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.
The combination of potatoes, eggplant, bell peppers, and red onion makes this a complete and tasty meal. I like to serve this with coleslaw or a garden-fresh green salad. Continue reading
See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.
I love tempeh because it is nutritious. Tempeh is not only nutritious: it is versatile. I’ll bet you didn’t know that tempeh barbecues well. I parboil tempeh and then grill it to perfection over medium-high heat. It makes a different burger. Especially if you substitute toasted Brioche bread for the buns. Give it a try! 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 and that it took a lot of prep time. Continue reading
Euterpe Farms Music Event – August 9, 2016
I developed this vegan sauce for use with my burgers and sandwiches served at the Euterpe Farms music events here in Ojai. Think of it as the secret sauce on a Big Mac but kicked up 5 or 6 levels because of the crushed Aleppo pepper (damn…I gave away the secret). Continue reading
See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.
This vegan recipe is a perfect way to dust off the BBQ and get it ready for summer fun. The marinade for the pineapple is made with sesame oil, maple syrup, green onion, orange juice, and Tamari sauce. Continue reading
See this and other recipes in my Ojai Valley Grill It Cookbook, now available at Amazon.com.
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. Continue reading
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