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Sunflower Crunch (makes 2 cups) We sometimes make batches of this crunch, put it in decorative jars and give them as gifts during the holidays. 2 cups raw sunflower seeds 1/3 cup barley malt 1/8 tsp sea salt … Continue reading
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REMINDER!! Garden Tour and Cooking Class this Saturday at Trinity Gardens from 9:30 a.m. to 1 p.m., click on flier to the left for full details. Only $35 per person; pre-registration requested by October 15 at suzanne.landry@att.net.
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Stuffed Peppers with Beans & Rice (Serves 4-6) Great way to use up leftover rice and beans! 4 peppers-variety of colors if you wish 1 Tbs. extra virgin olive oil ¾ cup onion, chopped finely 2 clove garlic minced ½ cup green … Continue reading
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A “Health Revelation”… Thank you to the Santa Barbara News Press for their wonderful write up on my new book “The Passionate Vegetable”. For full article, click on each picture starting with the left:
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Mexican Black Bean and Corn Salad (Serves 4) A great side salad with meats, seafood, chicken, or vegetarian only!! 2 cups black beans, precooked ½ cup fresh or frozen corn 1 cup water, boiling ½ cup red bell pepper, … Continue reading
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Crunchy Corn Crusted Picnic Chicken (Serves 4) I love the way this chicken comes out! This is a frequent picnic for the sailing days on our boat! 2 chicken breasts, boneless and skinless Marinade: 2 cups buttermilk … Continue reading
