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Side Dish

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

August 24, 2021 by Tamara Giebel Leave a Comment

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.

Spices like allspice, clove, cinnamon, nutmeg and scotch bonnet peppers in Beecher’s New Woman Cheese create a complex flavor that mingles nicely with creamy eggs. Smoky thick cut bacon lardons just add to that earthy flavor. We roast our own red peppers and layer in fresh zucchini ribbons for a beautiful look.

Where to Find Beecher’s Cheese

Beecher’s Handmade Cheese is local to Seattle at historic Pike Place Market and is the original site. New York’s Flatiron District hosts the second site, but you can find this handcrafted cheese at most local grocery stores.

The best thing about Beecher’s handmade cheese is that they focus on foods that are free of all the bad stuff, like hydrogenated oils (a.k.a. trans fat), artificial preservatives, colors, and sweeteners. They also use local dairy farmer’s to supply the milk for their craft cheese.

Beecher’s New Woman Cheese has a very unique flavor. Jamaican jerk spices add an earthy, nutty, spice that is like no other cheese. In a dish as simple and mild as a quiche, it adds just the right amount of flavor and a hint of smokiness.

Tart Pan Vs. Quiche Pan Vs. Pie Pan

This recipe calls for a 1 inch thick, 9 inch round tart pan.  Tart pans have a removable bottom, making it easier to cut and serve buttery, flaky crusted dishes. The only difference in a tart pan vs. a quiche pan is the depth.  Quiche pans are deeper, usually about 2 inches deep.  If using a quiche pan, you will want to double the quiche filling ingredients.  The crust ingredients should be just fine, as you have a little extra to work with.

Sometimes, a pie pan is used to make quiche.  No removable bottom here, resulting in a need for a thicker crust. If using a pie pan, due to the depth, you will want to double the quiche filling ingredients as well as make more crust.  The crust will need to be rolled out slightly thicker than if using a tart pan or quiche pan.

When adjusting the recipe and doubling the quiche filling, make sure to increase the cooking time.  You will know when the quiche is fully cooked when it no longer jiggles in the middle.  You don’t want to over cook your quiche, just to the point where it has just stopped jiggling.  

Ingredients in New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

  • Beecher’s New Woman Cheese – A savory Jamaican jerk flavored cow’s milk cheese made in Seattle.
  • Bacon – Thick cut, smoked bacon, such as Hempler’s.
  • Zucchini – Smallish zucchini cut into long thin ribbons.
  • Red Bell Pepper – Good size, firm red bell pepper.
  • Eggs – Farm fresh is best, you can really tell the difference in the fluffiness.
  • Heavy Cream – Also called whipping cream.
  • Pantry Items – Butter, flour, salt, pepper.

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    Dungeness Crab & Poblano Quiche
New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 55 mins
Course Breakfast, Side Dish
Cuisine Brunch, Farm to Table
Servings 8

Equipment

  • 9" tart pan (1" deep)

Ingredients
  

Crust

  • 1 cup flour
  • 1/2 cup butter
  • 2-4 tbsp. cold water

Quiche Filling

  • 6 large eggs
  • 1/2 cup heavy cream
  • 1 cup roasted red bell pepper about 1 red bell pepper
  • 6 strips thick cut smoked bacon cooked, cut into large pieces
  • 1 small zucchini cut into thin, long ribbons
  • 2 cups Beecher's New Woman cheese grated
  • 1 pinch salt and pepper

Instructions
 

Crust

  • Pre-heat oven to 350 degrees.
  • Place flour in a bowl. Grate in cold butter. Crumble with fingers to combine into coarse crumbs. Add cold water 1 tablespoon at a time until dough can be formed into a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
  • Remove dough from refrigerator. Place on floured surface and roll out into a circle shape a little larger than your tart pan. Gently fold circle in half, for ease of moving dough to tart pan. Lay in tart pan evenly, letting edges fold over tart pan edge. Press down along edge of tart pan to remove excess dough and create an even dough edge.
  • Bake in a 350 degree oven for 15 minutes with dough weighted down (place either parchment paper or foil down with dry beans on top OR use special pie weights). Remove pie weights and cook an additional 10 minutes. Crust will be just starting to turn golden brown.

Quiche Filling

  • In a large bowl, whisk eggs and heavy cream together. Fold in roasted red bell pepper, cooked bacon, zucchini ribbons, cheese, salt and pepper.
  • Pour into prepared tart crust. Bake for 30 minutes at 350 degrees.
  • Let rest before cutting. Can be refrigerated for up to two days.
Keyword beecher’s cheese, Tart Pan Quiche

Filed Under: Breakfast, Side Dish

Spicy Dill Pickle Potato Salad with Bacon

August 20, 2021 by Tamara Giebel Leave a Comment

Spicy Dill Pickle Potato Salad with Bacon combines new potatoes with creamy dill dressing, Fresno chilies and my favorite spicy dill pickles.

Calling all the dill pickle lovers – this one’s for you. I use my classic dill dip as a creamy dressing for this flavorful potato salad. The tender new potatoes really hold on to all that creamy dill flavor. This potato salad has been our family favorite Summer side dish. It all started when I was short on time and had to whip up a quick party dish.

I always have dill dip and fresh cut vegetables in my refrigerator for easy, healthy snacks. Something I learned from my mom. Remember Uncle Dan’s dill dip? I grew up on that. These days, we make our own homemade dill dip and that’s exactly what inspired this Spicy Dill Pickle Potato Salad with Bacon.

Being short on time led to using my dill dip as a dressing for potato salad. Deciding to take that dill flavor to the next level was the addition of Grillo’s Spicy Dill Pickles. They’re a permanent fixture in my refrigerator. Read more below and find the link to see where you can pick up these tasty pickles.

Ingredients in Spicy Dill Pickle Potato Salad with Bacon

  • Yellow New Potatoes – Also known as baby potatoes, creamy and perfect for soaking up all the flavor.
  • Bacon – Thick cut hickory smoked bacon is preferred.
  • Fresno Chili Pepper – Red, Fresno chili pepper is spicy and has great flavor. Can sub for Serrano.
  • Grillo Spicy Dill Pickle Spears – Fresh, crispy, cold pickled spears of deliciousness.
  • Green Onions – Chopped green onions add freshness.
  • Eggs – Hard boiled eggs, farm fresh, of course.
  • Sour Cream – I use our local Tillamook sour cream.
  • Mayonnaise – The combination of mayonnaise and sour cream perfects the creaminess.
  • Dill – Both fresh and dried dill for an extra dill flavor.
  • Garlic Salt – Lawry’s garlic salt is the only kind I use.

Grillo’s Pickles

I like a crisp, fresh tasting dill pickle. When I found Grillo’s Pickles in the refrigerator section of my local grocery store, I knew I would be a fan. Their motto ‘ Crisp. Clean. Fresh. ‘ is exactly what you get. Grillo Pickles are cold pickled, which means they use simple ingredients like garlic, vinegar, dill, salt and grape leaves to bring you the freshest, crispiest pickles around. I use Grillo’s Hot Pickle Spears in my Spicy Dill Pickle Potato Salad with Bacon.

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Spicy Dill Pickle Potato Salad with Bacon combines new potatoes with creamy dill dressing, Fresno chilies and my favorite spicy dill pickles.

Spicy Dill Pickle Potato Salad with Bacon

Spicy Dill Pickle Potato Salad with Bacon combines new potatoes with creamy dill dressing, Fresno chilies and my favorite spicy dill pickles.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1.5 lb. yellow new potatoes
  • 5 strips thick cut bacon
  • 1 small Fresno chili pepper minced
  • 1/2 cup Grillo spicy dill pickle spears chopped
  • 2 green onions chopped
  • 2 large hard boiled eggs sliced
  • 1/2 cup Dill Dressing (below)

Dill Dressing

  • 1 cup sour cream
  • 3/4 cup mayonnaise
  • 1/4 cup fresh dill minced
  • 2 tbsp. dried dill
  • 1 tbsp. Lawry's garlic salt

Instructions
 

  • Boil the potatoes until just fork tender. Drain and let cool.
  • Cook the bacon until browned, then cut into lardons or strips.
  • Prepare the eggs by boiling until hard boiled, let cool, then slice into rounds.
  • Place prepared potatoes, cooked bacon lardons, Fresno chili peppers, spicy dill pickles, green onions and sliced hard boiled eggs in a large mixing bowl. Fold in dill dressing until coated. Serve right away or refrigerate for up to two days.

Dill Dressing

  • Combine sour cream, mayonnaise, fresh dill, dried dill and Lawry's garlic salt in a small bowl until creamy. Save any remaining dressing in the refrigerator. This can also be used as a dill dip for vegetables.
Keyword Creamy Potato Salad, Grillo Pickles

Filed Under: Salads, Side Dish Tagged With: Dill Pickle Recipes, Grillo's Pickles

Shaved Brussels Sprouts Salad

November 19, 2020 by Tamara Giebel Leave a Comment

Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Perfect as a side dish, yet hearty enough for a vegetarian main dish.  Brussels Sprouts really hold up to this shallot lemon vinaigrette, making this a great dish for gatherings.  You’ll want to add the vinaigrette 15 minutes before serving to allow the brussels sprouts to completely absorb all the flavor, saving the pomegranate seeds, parmesan and seasoned breadcrumbs until just before serving.

Ingredients in Shaved Brussels Sprouts Salad

  • Brussels Sprouts – Shaved, shredded or sliced in super thin strips.
  • Pomegranate Seeds– Slice open the pomegranate, tap out the seeds OR make life easier buy a cup of pomegranate seeds in the produce dept.
  • Parmesan Cheese – Buy a wedge of parmesan cheese and grate your own – it’s so much better than the pre-packaged.
  • Breadcrumbs -Use the crumbs at the bottom of the crouton bag or just smash up some croutons into breadcrumbs.
  • Shallot – Smaller than an onion, usually next to the garlic in the produce section of your grocery.
  • Lemon – A large lemon gives us the bright acidic taste to our vinaigrette.
  • Dijon Mustard – Adds a nice flavor to the dressing.
  • Apple Cider Vinegar – Can sub with your favorite type of vinegar.
  • Agave – A natural sweetener usually found in the baking aisle.
  • Olive Oil – I used extra virgin, look for a good quality olive oil.

Preparation

  1. Place cleaned, shaved brussels sprouts in a large salad bowl.
  2. Coat with Lemon Shallot Vinaigrette (whisk shallot Dijon mustard, lemon juice, apple cider vinegar and agave together, then whisk in olive oil).
  3. Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  4. Toss in pomegranate seeds, parmesan cheese and seasoned bread crumbs before serving.
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Shaved Brussels Sprouts Salad

Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine American, Christmas, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

Shaved Brussels Sprouts Salad

  • 20 brussels sprouts cleaned, stemmed and shaved
  • 1/4 cup pomegranate seeds
  • 1/4 cup parmesan cheese grated
  • 1/4 cup seasoned breadcrumbs/smashed croutons

Lemon Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 1/4 cup lemon juice fresh squeezed
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. agave
  • 1/4 cup olive oil

Instructions
 

Lemon Shallot Vinaigrette

  • Whisk together shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.

Shaved Brussels Sprouts Salad

  • Place shaved brussels sprouts in a large salad bowl.
  • Coat with Lemon Shallot Vinaigrette.
  • Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  • Toss in pomegranate seeds, parmesan and breadcrumbs before serving.
Keyword Brussels Sprouts, Holiday Salad

Similar Recipes

  • Crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher's Flagship cheese tossed together with pear, Brussels spouts and kale.
    https://outwestlifestyle.com/2019/12/11/northern-winter-salad/
  • https://outwestlifestyle.com/2018/11/30/shaved-persimmon-walnut-salad/

Filed Under: Salads, Side Dish, Thanksgiving, Vegetarian Tagged With: Christmas Recipes, Easy Brussels Sprouts, Potluck Salad

Roasted Spiced Carrots with Agave and Pepitas

November 5, 2020 by Tamara Giebel Leave a Comment

An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table in just 20 minutes.

An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table in just 20 minutes.

Side dishes like these Roasted Spiced Carrots with Agave and Pepitas are always good to have on hand. Roasting carrots bring out the most flavor with the least amount of effort. Adding a hint of paprika and cumin accentuates the earthiness and the agave and pepitas finish off the flavor profile with a sweet crunch.

When creating a simple side dish like these Roasted Spiced Carrots with Agave and Pepitas, choose the best ingredients available to you. I like using organic rainbow carrots for an eye catching display. They really stand out and have a sweeter taste to them.

Preparing carrots with the green tops still attached is easy. Just cut off the majority of the greens, leaving about an inch for color. Using a vegetable peeler, peel away the outer layer of the carrot and extend up into the green. This will ensure that you have a nice, fresh looking carrot and remove any dirt that may have been left around the edges.

Ingredients

  • Carrots – I like the look of rainbow carrots, found in the organic section of the produce department. Leave about an inch of the green top on.
  • Paprika – Ground paprika or smoked paprika for a mild spice and sweetness.
  • Cumin – Ground cumin adds a warm earthy taste,
  • Agave Syrup – Often near the honey or baking aisle of the grocery, adds a natural sweetness.
  • Pepitas – Roasted pepitas add a crunchy texture, find them near the sunflower seeds.

Preparation

  1. Preheat oven to 425 degrees.
  2. Place cleaned carrots on sheet pan and drizzle with olive oil.
  3. Mix together paprika and cumin, rub over carrots.
  4. Roast at 425 degrees for about 20 minutes.
  5. Remove from oven to a serving dish. Drizzle with agave and garnish with pepitas.
  • A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey
  • Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
  • This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.

Related Recipes

  • Chile Rubbed Smoked Turkey
  • Chanterelle Sage Stuffing
  • Chorizo Cornbread Stuffing
An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.

Roasted Spiced Carrots with Agave and Pepitas

An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine Thanksgiving, Vegetarian

Ingredients
  

  • 1 dozen carrots with green tops peeled leaving an inch of green top
  • 1 tbsp. olive oil
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1 tsp agave syrup
  • 1 tbsp. roasted, salted pepitas

Instructions
 

  • Preheat oven to 425 degrees.
  • Place carrots on sheet pan, drizzle with olive oil.
  • Mix together paprika and cumin. Rub over carrots.
  • Roast in 425 degree oven for about 20 minutes. * Timing will depend on how thick your carrots are.
  • Remove from oven to serving dish, drizzle with agave syrup and garnish with pepitas.

Filed Under: Side Dish, Thanksgiving Tagged With: Roasted Vegetables, Thanksgiving Side Dish

Chanterelle Sage Stuffing

November 3, 2020 by Tamara Giebel Leave a Comment

Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.

Chanterelle mushrooms are sautéed in butter with sliced leeks then combined with seasoned toasted bread cubes in this Chanterelle Sage Stuffing, perfect for your vegetarian Thanksgiving guests. You won’t miss the meat in this dish. The chanterelle mushrooms provide a meaty alternative and make this a signature Out West Food & Lifestyle dish.

Looking to forage your own chanterelle mushrooms? Learn a few tips and grab the recipe for my Chanterelle Crostini. It’s the perfect appetizer!

Ingredients in Chanterelle Sage Stuffing

  • Chanterelle Mushrooms – Freshly foraged and air dried, if possible. This is the main ingredient, so you want the best chanterelles you can find. Slice thick or tear to maintain that rustic feel. They tend to shrink when cooked.
  • Toasted Seasoned Bread Cubes – Often found in the deli section during the holidays or you can make your own using day old French bread, cubed, seasoned with one tablespoon of poultry seasoning, a pinch of salt and baked in a 350 degree oven for about 15 minutes.
  • Shallot – Part of the onion family. Find these next to the garlic and onion.
  • Celery – Organic is my choice for celery, adds a fresh flavor.
  • Sage – Fresh sage from the produce section or your own garden.

Preparation

  1. Place toasted bread cubes in a large mixing bowl.
  2. Sauté shallot, celery and garlic in bacon grease, lard or vegetable oil over medium high heat for 1-2 minutes until softened. Set aside.
  3. Sauté chanterelle mushrooms in bacon grease, lard or vegetable oil for 3-4 minutes until just softened.
  4. Add butter, sage and shallot mixture to pan. Turn off heat and let butter melt.
  5. Combine chanterelle shallot mixture with toasted bread cubes.
  6. Whisk egg and broth together then fold into bread mixture until completely combined.
  7. Cover with foil and bake at 350 degrees for 30 minutes.

Related Recipes

  • Roasted Spiced Carrots with Agave and Pepitas
  • Chile Rubbed Smoked Turkey
  • Chorizo Cornbread Stuffing
  • An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.
  • A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey
  • This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.
Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.

Chanterelle Sage Stuffing

Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Cuisine American, PNW, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

  • 8 cups seasoned toasted bread cubes
  • 2 tbsp. vegetable oil or bacon grease divided
  • 1 cup shallot thinly sliced
  • 1 cup celery sliced
  • 1 tbsp. garlic minced
  • 3 cups chanterelle mushrooms thick sliced or torn
  • 1/2 cup butter sliced in a few pieces for easy melting
  • 3 tbsp. fresh sage rough chopped
  • 1 egg
  • 1 1/2 cup chicken broth

Instructions
 

  • Place seasoned toasted bread cubes in large mixing bowl. If making your own: Toss bread cubes with 1 tablespoon poultry seasoning and 1/4 teaspoon salt, place on sheet pan and bake at 350 degrees for about 15 minutes until toasted.
  • Sauté shallot, celery and garlic in 1 tablespoon of either vegetable oil or bacon grease over medium high heat for about 2 minutes. Set aside.
  • Add remaining 1 tablespoon vegetable oil or bacon grease to pan and sauté chanterelles mushrooms over medium high heat for about 3-4 minutes.
  • Turn the heat off and add butter to the pan, letting it melt into the chanterelle mushrooms.
  • Combine shallot mixture and chanterelle mushroom mixture to seasoned toasted bread cubes. Fold in sage.
  • Whisk egg into broth and combine with toasted bread cube mixture until completely coated.
  • Place stuffing mixture in a prepared baking dish, cover with foil and bake for 40 minutes at 350 degrees. Remove foil for the last 10 minutes if you like a crispier top.
Keyword Thanksgiving Dressing, Vegetarian Thanksgiving

Filed Under: Side Dish, Thanksgiving, Vegetarian Tagged With: Chanterelle Recipes, Thanksgiving Dressing

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OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

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Loaded with roasted poblano pepper, spicy chorizo and melty jack cheese plus bread and eggs for a winning combo that’s so easy to make.
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SEARCH: STRATA
Pack BIG FLAVOR into your weeknight meal. I love Pack BIG FLAVOR into your weeknight meal.

I love working with seasonal foods and cod is not only versatile with its mild, buttery flavor…its budget friendly and cooks up quick. Making it the perfect weeknight meal.

www.outwestlifestyle.com 
Search:  Pan Seared Cod
https://outwestlifestyle.com/2020/09/09/pan-seared-cod-in-tomatillo-broth/
Fresh, seasonal baby potatoes, kale, cherry tomato Fresh, seasonal baby potatoes, kale, cherry tomatoes and basil combine with farm fresh eggs, country smoked ham and cheese to create this Farmer’s Market Frittata that’s ready in just 15 minutes with my @lodgecastiron skillet. 
MAKE IT @outwest.lifestyle 
www.outwestlifestyle.com 
https://outwestlifestyle.com/2020/07/18/farmers-market-frittata/
🔥 Roll your sleeves up! BEST Chicken Sandwich 🔥 Roll your sleeves up!  BEST Chicken Sandwich - I may not eat much chicken, but when I do it's got to check all the boxes!
🔥 Crispy
🔥 Tender
🔥 Spicy
🔥 Sticky, drip down your arms deliciousness 
GET IT:  CRISPY HOT CHICKEN SANDWICH 
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About Tamara Giebel

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OUT WEST: Food & Lifestyle is all about coastal seafood to valleys providing local farm raised meat, vegetables and cheeses. The west coast provides a bounty of fresh food and I’m excited to share it with you.. Let's dig in →

My Favorites

Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.
Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.

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