Unfortunately, cattle are not always responsibly raised or slaughtered for our consumption in the U.S.
Grass-fed cattle are more environmentally friendly, healthy and humanely treated; however, grass-fed beef is somewhat of a "rarity" in American markets.
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Although not native to California, the semi-aquatic grass known as wild rice is cultivated with great success in the balmy Mediterranean climate of the state's northern region. Wild rice seeds were brought to the state in 1972 by a rice farmer in Sacramento Valley. Starting out with a little over an acre of plantings, he began a new industry.]]>
This recipe for stuffed portobellos makes a terrific side for simple grilled steak. The filling is reminiscent of creamed spinach, but with a hint of smokiness from the bacon and a mild sweet and sour flavor that compliments it nicely. I used Havarti cheese in this recipe because it melts nicely and has a mild, yet tangy flavor, but any mild cheese that melts to a creamy consistency would work.]]>
These mushrooms make an excellent extra side for just about any meal. They have the most flavor if you make them a day ahead, but you can get by with preparing them just 2 to 3 hours prior to serving. I used medium-sized white mushrooms, but criminis would work just as nicely. Adding the lemon zest just before chilling the mushrooms maintains its fresh, citrus flavor.]]>
I'm always looking for new recipes for impressive yet simple appetizers when entertaining at home or when I've been invited to a dinner party. This recipe comes from California Figs and is both decadent and beautiful in terms of presentation. Although I hate to use dried figs when they're so lusciously ripe and in season, I think this recipe is delicious enough to make up for it!]]>
Living in Florida affords us the opportunity to sample what is known as Floribbean cuisine from time to time. This cuisine borrows from those of the Caribbean, Cuba, and Latin America and makes great use of our readily available citrus and tropical fruits, all spiced up with a little bit of heat. This recipe is an adaptation of one I found in a book called Miami Spice by Michael Raichlen. You could use frozen maduros (fried ripe plantains) if you are unable to find fresh ripe plantains in your produce section. We served it with Tropical Cabbage Slaw, also an adaptation from the same book.]]>