Tag Archives | Fall 2008 Recipes


3 tablespoons light brown sugar
1 teaspoon minced, peeled ginger
¼ teaspoon crushed red pepper
½ cup unseasoned rice vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons water
1 tablespoons crunchy peanut butter
2 teaspoons canola oil
1 pound turkey breast cutlets, cut into strips
2 garlic cloves, minced
4 cups cooked brown rice
½ cup finely shredded carrot
¼ cup chopped green onion
3 tablespoons chopped, dry-roasted, unsalted peanuts

Combine sugar, ginger, red pepper, vinegar, soy sauce, water and peanut butter in small bowl and whisk until blended.

Heat oil in skillet, add turkey and garlic and stir-fry until turkey is no longer pink (3 minutes).

Add rice and stir-fry 2 minutes. Remove from pan; keep warm.

Add vinegar mixture to skillet and bring to a boil; cook for 3 minutes. Return turkey mixture to skillet, stir to coat. Add carrots. Remove from heat and add green onions and peanuts.

Garnish with additional green onions and peanuts if desired.

Yield: 6 servings (1 cup each), 318 calories, 18% fat.

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¼ cup olive oil
1 cup onion, diced
2 clove garlic, minced
2 jalapeños, seeds and membrane removed, chopped
Salt and pepper to taste
6 cups diced tomato, fresh or canned

Cook onion, garlic and jalapeños olive oil. Add diced tomato and simmer for about 30 minutes. Cool enough to blend. Reheat to serve.

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This is a good fall recipe incorporating roasted root vegetables and figs. The volume here is large enough to serve as an hors d’oeuvre for a party, but you can
always scale it down to suit your needs.

Vegetables (coarsely chopped into 1-inch pieces)
4–6 carrots
4–6 turnips
4 sweet potatoes (skins on or off )
4 yams
2–3 tablespoons olive oil
1–2 cloves minced garlic
Sea salt and fresh-ground pepper

Preheat oven to 350°. Place cut vegetables in a large bowl and toss with olive oil and minced garlic and season lightly with sea salt and pepper. Spread evenly on parchment-lined baking sheets (you might need 3 or 4 or just do it in batches) and bake for 20–25 minutes or until vegetables are tender and a nice golden brown. Cool to room temperature.

Caramelized Fig and Shallot Sauce

About 8 fresh very ripe organic figs, sliced in half (Black Mission figs work well here if you can’t find Kadota)
6 shallots, minced
1 tablespoon olive oil
3–4 tablespoons balsamic vinegar
1/3 cup water (or more if needed)
Sea salt to taste
Minced parsley and chives for garnish

Preheat oven to 350°. Place sliced figs, cut side up, … Read More

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By Candice Erickson

In Southern California we are lucky to have an extended summer that lasts almost to winter. This drink is an ode to our famous “Indian Summer” that sneaks its way into the autumn months. It has a tropical twist from the summertime yet utilizes the magnificent fall pomegranate.

1½ ounces spiced rum
1½ ounces aged rum
1 ounce fresh lime juice
1ounce fresh orange juice
½ ounce mango purée
Pomegranate juice float
Lime wedge

Fill a tall glass with ice.

Pour in rum and citrus juices. Then squeeze in mango purée. Stir together with spoon and drizzle with fresh pomegranate juice. Garnish with lime wedge.

Candice Erickson lives in Ventura with her husband and two children. They cook together as a family on a daily basis and love to hike in the backcountry of Ojai. Candice is the lead bartender at Maravilla bar at the Ojai Valley Inn, and enjoys creating cocktails with seasonal, locally grown ingredients.

Cut out windows, doors, skylights, etc., prior to baking and decorate sides prior to assembly.

Use cans or glasses to brace the sides while waiting for the royal icing to harden.

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1 cup softened, unsalted butter
1 cup firmly packed brown sugar
2 large eggs
1 cup dark molasses
1 tablespoon finely grated orange peel
5 and ½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon salt
1 tablespoon unsweetened cocoa powder
1½ tablespoons ground ginger
2 teaspoons cinnamon
½ teaspoon ground cloves


2 egg whites (use pasteurized whites or powdered meringue if concerned about consuming raw egg)
¾ teaspoon cream of tartar
3½ cups powdered sugar

In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in eggs, molasses and orange peel and continue beating until well blended. In a second bowl, combine and whisk together the dry ingredients.

Gradually add the remaining dry ingredients to the butter mixture ½ cup at a time, beating well with each addition until thoroughly combined. Roll the dough into a log, cut in half and wrap tightly in plastic wrap. Refrigerate until firm enough to roll out, at least 2 hours and up to overnight Preheat the oven to 325° and line two cookie sheets with parchment paper or a Silpat sheet.

On a clean, lightly floured surface, roll out the dough with a lightly floured … Read More

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4–6 yams (or enough for 6 cups)
1 yellow onion, chopped
5 cloves of garlic, minced
¼ cup olive oil
½ teaspoon chile powder
½ teaspoon oregano
Salt and pepper
8 ounces Cheddar cheese, grated
12 Pasilla chiles
Olive oil for frying

Bake the yams in a 400° oven until tender. Cool slightly, peel and chop. Sauté the onion and garlic in olive oil until soft then add the chile powder, oregano, salt and pepper. Combine the yam, onion mixture and Cheddar cheese.

Burn the Pasilla chiles over a medium flame until blistered and black. Place in a closed container and allow to cool. Gently remove the peel, using running water if needed. Leave the stem on but make a slit down the side of the chile. Stuff chiles, rolling in cornmeal. Sauté the chiles in olive oil.

Serve on top of a ladle of red chile sauce. Sprinkle with sesame seeds.

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