Tag Archives: #ValleyVegetarian
This is simple, quick, and easy to make. It is a good hot soup in the winter and a surprisingly tasty summer soup served chilled.
See this recipe in my new Ojai Valley Grill It Cookbook! Give this grilled peach, brie, and basil sandwich a try this weekend. This simple and tasty sandwich will help you get into the groove for outdoor grilling.
This is a wonderfully hearty vegetarian soup for the remaining winter days of the year. Quick and easy to prepare, tomatoes and fennel pair nicely to make a tasty soup. Even better, this soup freezes well. Make a double batch … Continue reading
Kohlrabi is a crispy, crunchy alien-looking vegetable that you can prepare in more ways than you ever thought possible. Don’t be put off by its appearance even if it does look like someone teleported a Martian vegetable right into your … Continue reading
I was looking to make traditional tabouli as a side dish the other day. I wanted the taste and texture of this middle eastern dish but wanted to change it up a little. What, I asked myself, could I add … Continue reading
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.