Side Dishes

How to Make Pumpkin or Squash Puree

You don’t want to use just any kind of pumpkin for puree, most pumpkins have too much water in them and not enough flavor. Use the small pumpkins known as…

How to Cook Barley

Barley Basics   There are several types of barley, flaked, flour, grits, hulled, pearl and more. Most of the barley you’ll find in the supermarket is pearl barley or polished…

Mexican Skillet Fry

  I use this mix for tostada’s and scoop it over some great refried beans or top with tamale topping and bake or even spread on nachos or in tacos…

Green Beans, Bacon and Caramelized Shallots

Grow a Second Crop of Green Beans In Southern California we are lucky enough to grow a fall crop of beans. With warm days still ahead the beans will sprout…

Hatch Chile & Potato Rajas

 

Asparagus Gratin

I love sweet California asparagus, especially the small early stalks simply sautéed in butter and seasoned with a little lemon zest, sea salt and freshly ground pepper. But for serving…

Tomato Confit

Is your garden overflowing with tomatoes? I always grow too many and one of my favorite ways to make them go a little farther is to oven dry them. Much…

Easter Potatoes

   

Balsamic Roasted Brussels Sprouts

Oven Roasted Tomatoes

  Store these tomatoes in a jar covered with olive oil, use a lemon olive oil if desired. For a quick appetizer see below.   1         pound Roma tomatoes,…

How To Use Meyer Lemons

    The bright star of the season, Meyer Lemons are the sweetest lemons to use in cooking. Thin-skinned, juicy and brightly colored you can use every part of the…

How to Make Mashed Potatoes

How to Make  Mashed Potatoes!    (Easy Peasy) 1 medium organic* russet potato person 1 tablespoon Kosher salt 1 -2 tablespoons butter, REAL BUTTER, unsalted 1/2 cup milk (cream if…