by Christine Taylor Garner | Dec 9, 2018 | Recipes
From the California Café, this luscious, decadent, delicious soup makes a great addition to your holiday table as an appetizer or on a buffet. Maks 8 1 cup servings. Ingredients 2 lbs butternut squash (1-2 squash) 1/4 c butter 1 cup onion, chopped 1 cup carrot,...
by Christine Taylor Garner | Nov 11, 2018 | Recipes
Use any array of colorful veggies. This makes a great side dish for a party buffet, or a picnic salad. You can prepare the vegetables up to step up to 2 days ahead. Serves: 6 Ingredients 1/3 cup rice wine vinegar, mirin, or any sweet white wine...
by Christine Taylor Garner | Oct 28, 2018 | Recipes
This is a nice way to use your root veggies in a soup with a little kick to it. I use turnips, potatoes, chickpeas, carrots and corn, simmered with tomatoes and optional hot red pepper flakes. For an extra smoky-spiciness, try adding Smoked Chipotle powder...
by Christine Taylor Garner | Oct 22, 2018 | Recipes
This soup is an easy and delicious way to use the smaller peppers that don’t lend themselves well to being stuffed. You can also finely chop kale or other greens and add them when sautéing the vegetables. Ingredients 1 1/2 pounds ground beef or turkey 1...
by Christine Taylor Garner | Oct 15, 2018 | Recipes
Chicken breast or tofu stir-fried with bok choy, carrots and scallions, fresh ginger, and garlic. Serves: 4 Ingredients 4 boneless, skinless chicken breasts OR 1 package extra-firm tofu*, cut into bite-size pieces 3 TbL Asian fish sauce or soy sauce 2 tsp grated fresh...
