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Welcome to Suzanne Landry.com! Thanks for stopping by! Please check out my latest posts below.

Thai-Coconut Chickpeas

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Thai-Coconut Chickpeas (Serves 4)  Sweet, creamy and so delicious — one serving will not be enough! 2       cloves garlic, minced 1        tsp extra virgin olive oil 1        medium sweet potato or yam – … Continue reading

Spicy Watermelon Salad

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School maybe starting but the weather is still saying summertime! Watermelon Salad with a twist that will surprise you. Toss the feta cheese right before serving and bring it to your next BBQ” Summer is my season for loading up … Continue reading

Movable Market Feasts!

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My newest delectable demo and tasting event series is here, the Movable Market Feasts, where we will pick a new location to be held each time.  We’ll begin with a VIP Trip to the local Farmer’s Market, where I will … Continue reading

Cookin’ Up a Party at the Lavender Inn in Ojai!

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What a fantastic class we had on Sunday at the Lavender Inn in Ojai!  One of my students captured these amazing photos of the dishes we created, I couldn’t wait to share with you!  Do check out her blog at … Continue reading

Sushi Maki Nori Class!

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Sushi Fun!!  Here are some more snapshots from our sushi nori maki class.  Like I always say, my classes are a party…as you can see.  Students got to learn all aspects of preparation including working with many different types of … Continue reading

Spicy Thai Noodles

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Spicy Thai Noodles (Serves 4) I love this noodle salad with lots of flavor and texture, and it’s great as a leftover. 8 oz Thai rice noodles 2 Tbs light sesame oil l/3 cup dried shiitake mushrooms, soaked in boiling … Continue reading

June/July Newsletter

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Another new baby for me, and a second chance to win a Passionate Vegetable Cookbook Gift Set for you!  Plus see my upcoming classes, including Sane & Sensible Summer Detox, and a fabulous Interactive Class, Demo and Tasting at the … Continue reading

Grilled Italian Sausage with Peppers

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Italian Sausage with Peppers Marinade ½ cup extra virgin olive oil ¼ cup red wine vinegar 2 Tbs chopped fresh parsley 1 Tbs dried oregano leaves 2 cloves minced garlic 1 tsp sea salt 1 tsp ground black pepper 4 … Continue reading

Blood Orange Walnut Cake

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Blood Orange Walnut Cake (serves 8-10) Use any orange or tangerine in season. Makes a refreshing light cake needing only a small dollop of cream.   4 blood oranges – 2 juiced and 2 sliced ½ cup evaporated cane sugar … Continue reading

Thank you to the Friends of the Carpinteria Library!

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Big THANK YOU to the Friends of Carpinteria Library for a smashing success on the fundraiser luncheon held May 31st. It was great to meet new friends and share my passion for healthy gourmet and vibrant living! Also here is … Continue reading