Recipe of the Week | Balsamic-Garlic Mushroom Kabobs
This is a wonderful appetizer that family and friends will enjoy while you grill the entrée. Ingredients: 4 tablespoons balsamic vinegar 2 tablespoons Tamari 5 large cloves garlic (minced) 1 teaspoon fresh thyme (chopped) Salt and pepper to taste 12 ounces Cremini mushrooms (sliced in half) Bamboo (or metal) skewers Directions: Preheat […]
Recipe of the Week | Cauliflower Steaks (chipotle)
I know! Cauliflower steaks? How can that be? I grew up in a family that would have said there could be no such thing. “Steaks is meat,” as my Dad might have said. He would have been correct (even if his grammar was not) because I cannot find a dictionary that does not define the […]
Recipe of the Week | Gruyère Cheese & Mushroom Crepes
I’ll bet you think crepes originated in France. Being of Scottish and Irish descent, I must tell you that crepes first originated in Brittany, a former Celtic kingdom, which is now a northwest region of France. Today, crepes are considered a national dish in all of France and are very popular here in the “States”. […]
Call today for reservations (805.646.6635) – Chef Randy Father’s Day Cooking Class – Sign up Today!
There are still a few seats left in the class. Call today to reserve yours! – Randy Treat your friend, spouse, or father to a relaxing two hours on Father’s Day, Sunday, June 16th. I will show you how to make: Dad’s Secret BBQ Sauce; Pulled Pork Sandwiches; Beer Can Chicken; Side Salads. All recipes […]
Recipe of the Week | Chimichurri Tofu Kabobs
I looked up chimichurri on the Internet the other night. One website says that it is “a piquant sauce or marinade traditionally used in South American and Mexican cooking.” Another definition says that it is used as a marinade for or topping on grilled meat.” There was nothing in any of the definitions that indicated […]
Recipe of the Week | Creamy Avocado-Cilantro Pasta Salad
This vegan dish benefits from the combination of ripe avocado and fresh cilantro. The avocado gives it a creamy flavor. The cilantro provides an herbal back-beat (my apologies for mixing metaphors). If you are not a fan of cilantro, substitute Italian parsley. This recipe doubles with no problem so it is perfect for sharing with […]
Recipe of the Week | Back To Our Root Vegetables
Parsnips, rutabagas and the like are common fare in Norway. Although it may be a clumsy play on words, I call this the “back to our roots” recipe. Here’s why. My grandfather’s “grandfather,” Amund Eidsmoe, came to America in 1852 from Norway settling in southeastern South Dakota. It was there that my grandfather […]
Recipe of the Week | Pasta with Quick Roasted Cherry Tomatoes
This recipe is a quick dish for two that is easy to prepare and doesn’t heat the kitchen much at all because of the quick cook time. If you don’t care for feta cheese, substitute a mild Chèvre. This also works with just about any type of pasta. As a changeup, I like to […]
Recipe of the Week | House Granola
Add this to your breakfast bowl or bag and take it on a hike. Either way it is wonderfully tasty and nutritious. Ingredients: 4 cups rolled oats (instant oats will not do) ¼ cup raw sunflower seeds ¼ cups raw pumpkin seeds 1 tablespoon poppy seeds 1 cup raw cashews (chopped) 1 cup raw […]
Recipe of the Week | Hearty Breakfast Sandwich
How do you make hearty breakfast sandwiches? Start with rich, cheesy Welsh Rabbit on perfectly toasted English muffins; then add a fried egg, a slice of ripe tomato, and some fresh spinach. That’s how you do it! I like to add a slice of smoked ham Tofurkey to my sandwiches. Substitute a deli slice […]
