A small tweak to roasted carrots can open up a whole new world of flavor. If you are used to making balsamic roasted carrots, (and love them!) take a look at this recipe for Harissa and Maple Roasted Carrots from Bon Appetit. It will make a heavenly side dish for your meal. Even the roasted lemons are edible and utterly scrumptious! One of the keys … Read more Sweet & Spicy; these Carrots make a Great Side Dish!
The VERY BEST way I have Found to use Zucchini!
I don’t usually like to post two things in one day, but I just made something that I am so excited about – I just can’t wait! I was going to spiralize my zucchini, which is one way I love to eat it, when I came across a recipe for Pizza made with a Zucchini Crust. It sounded so intriguing I had to try … Read more The VERY BEST way I have Found to use Zucchini!
A Quick and Easy Starter; Stuffed Sweet Orange Peppers
The sweet orange peppers that I receive in my Talley Farms CSA box are unique and super tasty. I love finding new ways to use them. I previously adapted a recipe for them in a delicious Ginger-Fennel Orange Pepper Soup that was incredible! This time, I am using them in a starter for a Chorizo & Goat Cheese Stuffed Orange Pepper recipe. I used fresh pork … Read more A Quick and Easy Starter; Stuffed Sweet Orange Peppers
Poblano Chile Pepper; why do they call it Pasilla?
It forever bogles my mind why U.S. grocers label poblano chile peppers as pasilla peppers. They are not the same item. A poblano chile is a mild pepper generally dark green in color, 3-6 inches in length and 2-3 inches in width. The dried version is called ancho or chile ancho. A pasilla chile, however, is long and narrow with wrinkled skin and is mild to medium … Read more Poblano Chile Pepper; why do they call it Pasilla?
You “may not” find a Taco at Taco María in Costa Mesa!
Carlos Salgado, named as one of the 10 Best New Chefs in the country in 2015 by Food & Wine is the proprietor of Taco María at the South Coast Collection in Costa Mesa. He is serving chicano style cuisine using seasonal ingredients and regional meats. Carlos is from Orange County and worked as a pastry chef for Michelin-ranked restaurants in the northern CA Bay … Read more You “may not” find a Taco at Taco María in Costa Mesa!
Not one, Not two, But three Incredible Salsas!
I love Mexican and Southwestern fare. How excited do you think I was when I received tomatillos, jalapeños, avocados, corn, heirloom tomatoes and poblano peppers in my Talley Farms CSA box! In several styles of food, the sauces are what makes the meal incredible and Mexican food is definitely at the top of that category. With a few other add in’s, I came up with three unique … Read more Not one, Not two, But three Incredible Salsas!
Getting Creative with Corn in these Squash Corn Fritters!
I had a great time at the Inspired Home Expo of Paso Robles last week. I was one of the featured chefs in the Idler Demonstration Kitchen introducing some of Talley Farms incredible fresh produce. For my demonstration, I selected a recipe to showcase their bicolor non-GMA corn, yellow summer squash and heirloom tomatoes. The dish I created was Squash Corn Fritters with an Heirloom Tomato Concasse. One … Read more Getting Creative with Corn in these Squash Corn Fritters!
An Update on Giada’s Best Ever Green Bean recipe!
My plan was to revisit an incredible recipe from Giada De Laurentiis for Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps. And…if you know anything about me, you know that I seldom cook the same thing twice! However seeing these fresh french green beans from Talley Farms brought back memories of Giada’s delicious beans simmering in a fresh tomato and basil sauce, and I couldn’t resist! … Read more An Update on Giada’s Best Ever Green Bean recipe!
Kendall Jackson lives up to it’s Reputation in both Food & Wine!
We had to select only one restaurant to dine in for our short stay in Healdsburg recently. The decision to go to Partake by K-J which is a Kendall Jackson restaurant and tasting room in downtown Healdsburg, was a fantastic one. They offer a seasonal menu that is driven by their own garden offerings and directed by their artisan chefs who are masterful at including wine products and … Read more Kendall Jackson lives up to it’s Reputation in both Food & Wine!
Forget about making Florets, cook your Cauliflower whole!
This recipe will knock your socks off! It is quite simple and minimizes prep time by cooking the cauliflower whole. It makes a gorgeous presentation and tastes absolutely scrumptious! It’s even great as leftovers. The only prep you need to do to the head of cauliflower is to cut off the base and leaves and hollow out the core slightly with a small paring knife. … Read more Forget about making Florets, cook your Cauliflower whole!