Tag Archives: Valley Vegetarian

Portobello and Red Pepper Open Sandwich

Posted on January 25, 2019 by

Open face sandwiches consist of a single slice of bread with one or more food toppings. They are popular in Europe where, in the Middle Ages, thick slabs of course bread called “trenchers” were used as plates. At the end … Continue reading →

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Baked Brie with Cremini Mushrooms

Posted on January 11, 2019 by

According to a popular foodie website, “Puff pastry is a light, flaky pastry made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven.”

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Asparagus and Sun Dried Tomato Frittata

Posted on November 30, 2018 by

There is something about the combination of asparagus, tomatoes and Fontina cheese that makes this recipe unique. I’ve made this same frittata with a number of different cheeses and always come back to Fontina.

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Veggie Meatballs

Posted on November 20, 2018 by

You might very well ask whether veggie meatballs is an oxymoron.

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Baked Ravioli

Posted on November 2, 2018 by

This recipe was inspired by memories of eating fried ravioli in the mid-1980’s.

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Caramelized Onion-Cheese Bread

Posted on August 31, 2018 by

Onions are naturally sweet. When you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.

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Baked Brie with Ojai Pepper Jelly

Posted on August 24, 2018 by

This easy-to-make recipe is elegant and tasty. It takes advantage of the spiciness of pepper jelly and the creaminess of Brie cheese. If you do not care for pepper jelly, substitute a fresh cherry preserve or a raspberry jam. Either … Continue reading →

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