I created this recipe especially for a cooking demo I for the fall 2016 Herbivore Festival at Crafton Hills College in Yucaipa, CA. To celebrate the most popular flavor of fall, pumpkin, I created this familiar and flavorful pumpkin mac & cheese with green chard and toasted pine nuts. With the holidays just around the corner, this dish would make a great side item at any dinner party or served with a nice side salad, it could be a stand out entrée – Happy Fall! Continue reading
I created this recipe especially for a cooking demo I did at the second annual Herbivore Festival at Crafton Hills College in Yucaipa, CA. Since the festival is held the first week of May, and very close to Cinco de Mayo, I offer this variation on the traditional nacho.
This variation is inspired by the history of nachos which originated from the city of Piedras Negras located in Coahuila, Mexico around 1943. Continue reading
One of my favorite things about any holiday meal is the ever present yam dish. When I was a kid growing up my mom would serve them at Thanksgiving baked in a sweet syrup and again at Christmas time mashed with cinnamon and pecans mixed in. I was never really sure if the holiday yam dish was a side item or dessert, so I always enjoyed two servings or more if there were any left over. Continue reading
I was walking through the store today and noticed all the holiday displays were already up, and it is not Thanksgiving yet! No matter what holiday you celebrate; Christmas, Hanukkah, Ramadan or Yule, there is one thing that all of us need in the kitchen – vegetable stock.
You can go to the store and spend $3-4 dollars for a 16 ounce carton of broth that is altered with too much salt, sugar Continue reading