Tag Archives: #RandyGrahamOjai

Valentine’s Day Dinner For One

See pages 128-138 of the winter edition of the Ojai Valley Visitors Guide for the complete article and menu. Then cook your heart out and enjoy!

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Earthy Mushroom and Gruyere Quiche

This is not your ordinary quiche. What I like best about it is the combination of earthy  baby Portobello mushrooms (Cremini) and nutty Gruyère cheese. Carefully layering the mushrooms and shredded Gruyère ensures consistently good flavor throughout.

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Apple Bread (GF)

This is a fun gluten-free bread to serve at breakfast with your first cup of coffee or tea. I also like to make this for potluck gatherings. It tends to complement any and all entree  and/or salads others might bring. … Continue reading

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Savory Root Vegetable Tart

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 (Olivia, you are amazing). It uses the vegetables and herbs in my Roots Vegetable Bake … Continue reading

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Gran’s Carrot Casserole

As a kid growing up in the San Francisco Bay Area, I enjoyed spending one week, just before the new school year began, at my grandmother’s house in Merced. I helped Gran pick peaches off the tree in the backyard … Continue reading

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Cooking Class at Lavender Inn

  See this link for my Ojai Valley Gluten-Free Cookbook!

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Baby Roasted Carrots with Mustard-Butter

These are true baby carrots — not the miniature shaped varieties from the grocery store. They taste completely different and roasting them brings out their natural sweetness. Sautéing them in butter and coarse-grained mustard is the perfect finish.

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