Tag Archives: #ValleyVegetarian
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.
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
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.