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Salads, Salsas & Vinaigrettes by Chef Rich Mead

Winter CitrusAs our California “winter” winds down, citrus is the star at the Farmer’s market. Our friend, Peter Schaner, proprietor of Schaner Family Farms in Valley View (north of San Diego), has a variety of citrus which we have always tried to utilize in our kitchen in many different ways.Navel oranges, blood oranges, many varieties [...]

Soups are for Fall by Chef Rich Mead

Roasted Butternut Squash Soup Ingredients: 1 butternut squash 1 onion – julienned 2 tsp. chopped garlic 1 cup white wine 2 qtrs. Chicken stock Olive oil 3 bay leaves Salt and fresh ground pepper to taste Touch of white pepper Preparation: Split butternut squash, scrape out seeds, wrap with aluminum foil and place in [...]

Salmon with Spring Vegetables & Quinoa Salad by Chef Rich Mead

Salmon with Spring Vegetables & Quinoa Salad Ingredients: 4 pieces of salmon - 4 oz. 1 tbs. orange zest 1 tbs. chopped garlic 1 tbs. Italian Parsley 1 cup asparagus 8 small artichokes 12 favas ½ - 1 cup sugar snap peas ½ cup sweet 100 tomatoes 1 cup cooked quinoa   Citrus Vinaigrette Ingredients: [...]

Summer Barbecue Sides by Chef Rich Mead

Grilled Potato Salad Ingredients: 3 large Alaskan Fingerling Potatoes, about 1 lb. (You could use a Red Bee New Potato) Bacon ¼ cup Gorgonzola Cheese 1 piece Green Onions-chopped Diced Celery-Optional Preparation: Quarter Potatoes Blanch in boiling water Cook until firm and cool. Keep skin on potatoes Season with salt and fresh ground pepper Toss [...]

Cooking with Chef Rich Mead | Citrus, Ginger & Garlic Crusted Ocean Trout with Quinoa & Kale Salad

A trip to the farmer’s market offers a bounty of produce and ideas. Learn new recipes for summer entertaining from the master himself, Chef Richard Mead, former Owner & Chef of Sage restaurants and now the Executive Chef of Farmhouse restaurant at Roger’s Gardens, opening in spring 2016. […]

Chef Mila’s Maple Pumpkin Bread Pudding

Instructions: Preheat oven to 300 degrees. Using butter or a spray oil, lightly coat a 9×12 shallow baking dish. Toast bread in the oven, turning occasionally until light brown (about 20 minutes). Remove from the oven. In a large bowl mix together eggs, […]

Grilled Peaches Recipes by Barbara McGraw

A great dessert doesn’t have to come from the oven.  While the grill is still hot from the fillet mignon, gather some ripe peaches and compose a plein air dessert to delight your guests.  This decadent dish comes together quickly so you won’t be chained in the kitchen.  Forget the peach pie and get some [...]

Chef Mila’s Roasted Butternut Squash with Brown Rice and Mango Chutney

Instructions: Preheat the oven at 375 degrees for 10 minutes. Meanwhile bring the broth to a boil, add the rice, bring to a boil again and reduce. Cover and simmer for about 15 minutes. Let cool off. […]

Cooking with Chef Zov

Grilled Eggplant, Olive & Tomato Bruschetta Recipe. This is one of those great stand-by appetizers for a summer barbecue that you can pull together quickly when company drops in. You will likely have most of the ingredients, and the flavors can be tailored to suit your taste. Try it with roasted red or yellow peppers, add [...]