Tag Archives: #RandyGrahamOjai
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!
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.
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
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
See this link for my Ojai Valley Gluten-Free Cookbook!
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.