Tag Archives: #ValleyVegetarian @ValleyVeggie #RandyGrahamOjai

Spanakopita Bread

Spanakopita literally means “spinach pie” in Greek. So why do I call this “bread”?

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Diners

  While enjoying breakfast one morning at one of my favorite restaurants, Bonnie Lu’s Country Café in Ojai, I wondered about the difference between a restaurant and a diner. So, when I got home, I asked a couple of friends … Continue reading

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Pull-Apart Bread

This is a recipe found on the back of a Pillsbury flour sack. I modified it a little to meet my needs. Hope you enjoy! Ingredients: 3½ to 4½ cups flour (divided) 2 tablespoons sugar 1 teaspoon salt 2¼ teaspoons active dry … Continue reading

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Savory Brunch Crepe

Savory crepes are generally made with non-wheat flours such as buckwheat. I use a nice blend of buckwheat and rice flours for my crepes; then throw in some zucchini, herbs, and sesame seeds. The filling for the crepes is simple … Continue reading

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Great Holiday Presents!

See my cookbooks at Amazon and order one (or two!) today.

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Paratha

Paratha (pəˈrɑːtə) is an unleavened bread originating in Indian. Loosely translated, it means layers of cooked dough. My is version is made with ghee gently folded into the dough, and then also brushed on top of the cooked paratha. Super … Continue reading

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Asparagus and Aged Gruyere Quiche

Looking for something new? Look no further. This quiche has body and, just as important, an amazing combination of flavors that pair with almost anything you add to your table or picnic basket.

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