Southern California may not be the most obvious place to forage for mushrooms, but in a wet year local mushrooms can be found in our local forests. Although we can’t all be mushroom experts overnight but Oyster King Mushrooms can...
This vegan & plant-based, Hearts of Palm Ceviche is fresh, light and perfect as an appetizer or meal. This easy recipe can be made in minutes. Serve over mini tostadas, with tortilla chips, in lettuce cups, or in a halved...
This is a versatile fall dish that can be served on the side or as a main course. One can easily substitute with a plant based sausage to make this vegetarian friendly. A nice white dry wine with medium body...
A warm and hearty Fall dish that is easy to prepare with your own corn stock or store bought vegetable or chicken stock. Chef's choice of pairing with this fresh and creamy dish is a nice Chardonnay or even a...
Serves 4 *Vegetarian 2 Medium Turnips 2 Medium Rutabagas 2-3 Large Carrots 1 Large Red Onion 2 tbsp of Olive Oil 1 tbsp of Dried Thyme Salt & Pepper to taste Preheat your oven to 375 degrees. Peel the Turnips,...
With the weather heating up, fresh tomatoes and cucumbers are abundant either in your home garden or local farmer’s market. This is the perfect time to indulge in this delicious cold soup. Pair with a refreshing Rose or Chardonnay....
Serves 6-8 *Vegetarian Ingredients: ½ cup Extra Virgin Olive Oil 1 tsp. Herbs de Provence, dried 6 cloves Garlic, smashed and peeled 2 large Yellow Onions quartered 1 Bay Leaf 2 medium Zucchini (about 1 ¼ lbs), cut into 2 pieces...
A quick and easy fall dish that will satisfy both your vegetarian and meat lover alike. To make it vegan, leave out the Paneer cheese. This wild, exotic array of spices and flavor will pair well with Gewurztraminer,...
