Tag Archives: #ValleyVegetarian

Kohlrabi Soup

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

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Tabouli Salad with Cauliflower

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

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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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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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