Ojai Pixie Tangerine Salad

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Ojai Pixie Tangerine Salad

by Nanny Bubby

There are two growing seasons I adore. One is Hatch Chile season in the fall, and the other is the Ojai Pixie tangerine season in the spring. Both of these delicacies are specific to the area they are grown in, and the taste, tenderness and delicacy that these two items are savored for, cannot be found in any other area of the world that is any better than Hatch, New Mexico or Ojai, California. This salad helps you to savor the wonderful sweet yet tangy taste of these amazing tangerines. (and they are so easy to peel) Nestled with the peppery arugula and sweet beets, along with the salty feta and fat content of the avocado, this is a salad that you will serve over and over during this amazing Harvest season. Remember…. “Spread Love Like Butter”.

Total Time:

30 minutes

Serves:

6

Ingredients

  • 2 Ojai Pixie Tangerines peeled and each section cut in thirds
  • 1 ripe and fresh avocado diced
  • 1 watermelon radish grated
  • Peeled and roasted baby red beets cut in 1” cubes
  • 2 c. Arugula
  • ½ c. crumbled feta cheese
  • 2 Tbsp. Fresh minced chives

For the Vinaigrette

  • 1 c. tangerine juice
  • 2 Tbsp. honey
  • ¼ c. red wine vinegar
  • 1/3 c. Blood orange olive oil or regular olive oil
  • ¼ tsp. ground cumin
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Directions

  • Spread the beets in a single layer on a cookie sheet and roast in the oven, turning halfway through, until slightly browned; about 5 minutes, total, then let cool.
  • Grate the watermelon radish in a food processor fitted with the grating blade or cut by hand into match sticks
  • Combine all the ingredients for the vinaigrette at the bottom of the salad bowl.
  • Add the arugula first. Then add the beets, avocado, feta cheese and tangerine sections on top of the arugula and then toss coating the full salad with the vinaigrette. Sprinkle and garnish with the chives.
  • Enjoy!

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Year-Round Gazpacho By Nanny Bubby & Tanya Murray

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Year-Round Gazpacho By Nanny Bubby & Tanya Murray

by Nanny Bubby

I love every opportunity to cook and create with my own cooking confidence coach, Tanya Murray. Tanya and I have so much fun creating recipes together, laughing at our mistakes when they happen and giving each other the leigh way to experiment and push the edges of our own knowledge. Together we found a basic gazpacho recipe and gave it our own one, two punch. We love it and hope you will, too! I love generational cooking and I always love cooking with a wonderful friend. You can create so many memories this way. When we are together, we always remember to, “Spread Love Like Butter”.

Total Time:

15 minutes

Serves:

6

Ingredients

  • 12 sweet red baby pear tomatoes sliced in half
  • 1 14 oz. can fire roasted diced tomatoes drained
  • ¼ c. red onion diced
  • 1 English cucumber diced
  • 1 orange bell pepper diced
  • 1 jalapeño diced
  • 1 garlic clove minced
  • ½ c. parsley chopped + more for topping
  • 2 limes zested and juice
  • 1 Tbsp. Worcestershire sauce
  • ¼ c. apple cider vinegar
  • 4 c. V-8 juice
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. smoked Tabasco sauce
  • 1 Tbsp. smoked olive oil
  • 1 avocado for garnish medium diced

Directions

  • In a large bowl, combine the fresh and canned tomatoes, onion, cucumber, bell pepper, jalapeño, garlic, and parsley.
  • Then add the lime zest and juice, Worcestershire, vinegar, vegetable juice, salt, pepper, and Tabasco. Mix well.
  • Separate half of the mixture to another bowl. With an immersion blender, coarsely blend half of the mixture and return to the main bowl.
  • Cover and chill for at least 30 minutes.
  • Once the soup is chilled, top with more parsley if desired and the diced avocado.
  • Enjoy!

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Savory Crescent Appetizer

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Savory Crescent Appetizer

by Nanny Bubby

If you are wanting to learn to cook, but don’t know where to start, start with appetizers. I cook because I LOVE people, not because I love food. Appetizers and drinks are a great way to begin your cooking knowledge and bring people together. Teach yourself to make a few appetizers and invite those you enjoy for drinks and apps before you go out for dinner, or just order-in from there. If you just teach yourself to start somewhere in the cooking process, the rest will fall into place! Enjoy! Appetizers make, “Spreading Love Like Butter”, so easy!

Total Time:

30 minutes

Serves:

8

Ingredients

  • Preheat oven to 375°
  • 1 container refrigerated Crescent dough. I prefer Pillsbury Crescent rolls
  • 1 onion diced (sweet yellow or red)
  • 1 ½ tsp. garlic powder
  • ¾ c. grated parmesan cheese
  • 1 stick melted salted butter

Directions

  • After opening the container of crescent rolls, divide the dough into the pre-cut triangles. Combine the melted butter and garlic powder.
  • Dip each triangle into the melted butter and then spoon 1 tsp. of onion into the top 1/3 of the wide side of the triangle. Sprinkle with parmesan cheese, and then roll the triangle from the wide side to the pointed side.
  • Place on a cookie sheet lined with parchment paper and sprinkle again with the parmesan cheese.
  • Place in the oven for approximately 9 to 12 minutes or until golden brown depending on your oven. Slice in thirds. Eat and enjoy!

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Won Ton Soup II By Chef Tom Fraker Melissa’s Produce‏‏‎

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Won Ton Soup II By Chef Tom Fraker Melissa’s Produce

by Nanny Bubby

I love the superstitions of the lunar New Year! It amazes me how most of the superstitions for this celebration represent positive superstitions, not scary, but loving representations and symbols. For this recipe, Dumplings symbolize wealth for the Lunar New Year. It is absolutely necessary to eat dumpling to prepare and open your heart for wealth. The small addition of sherry yields flavorful meat filling in this popular Asian-style soup for the Lunar New Year. The Chinese definitely know how to “Spread Love Like Butter”. Enjoy!

Total Time:

55 minutes

Serves:

5

Ingredients

  • 1/2 lb. ground pork cooked
  • 1/4 lb. shrimp cooked and chopped
  • 3 Tbsp. sherry
  • 1 Tbsp. cornstarch
  • 2 tsp. ginger root minced
  • 1/2 tsp. Kosher salt
  • 1/8 tsp. ground black pepper
  • 24 sheets Won Ton Wrappers

For the Soup

  • 6 c. chicken broth
  • 1 c. Baby Bok Choy cleaned and chopped
  • 1 package 0.5 ounce Dried Shiitake Mushrooms, reconstituted;
  • stems discarded and caps sliced thin see notes below
  • 1/4 c. Snow Peas
  • 2 tsp. Sesame Oil

Directions

  • In a large bowl, combine the first 7 ingredients and mix well.Take one won ton wrapper and place it on a working surface in a diamond shape and moisten the edges with water.
  • Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
  • Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner and resembles an inverted triangle. Press down to seal.
  • Then moisten the left corner and bring it over to meet the right corner. Press to seal. A properly made won ton is commonly described as resembling a nurse’s cap.
  • Cover filled won tons with a towel to keep them from drying out.

For the Soup

  • Place broth in a large pot. Bring to a boil and add the bok choy and the mushrooms. Cook for 2 minutes.
  • Add won tons and cook for 3 minutes more.
  • Stir in the snow peas and sesame oil. Adjust seasonings and serve.
  • Garnish with sliced green onions or fried won ton strips.……………..
  • HINT: Sealing won tons is similar to sealing an envelope. Do not overfill won tons and using just a small amount of water to seal them prevents bursting. Keep the work area as dry as possible.
  • Enjoy!

Roasted Chestnut Soup By Melissa’s Head Chef Tom Fraker

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Roasted Chestnut Soup By Melissa's Head Chef Tom Fraker

by Nanny Bubby

I love everything Melissa’s Produce. The fact that you can use their steamed and roasted chestnuts instead of having to roast them yourself, makes this a delicious and non-complicated dish to enjoy! It is unusual, just the name of it says unusual and it is delicious! It is easy to “Spread Love Like Butter” when serving this soup to family and friends.

Total Time:

1 hour

Serves:

7

Ingredients

  • 2 packages Melissa’s Whole Peeled and Cooked Chestnuts or 13 oz. roasted Chestnuts
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Unsalted Butter
  • 1 large Organic Yellow Onion roughly chopped
  • 2 cl. Peeled Garlic chopped
  • 2 large Organic Carrots roughly chopped
  • 2 ribs Organic Celery roughly chopped
  • 1/2 c. Sherry
  • 6 c. Low Sodium Fat-Free Chicken Broth
  • 2 large Leeks; white and pale green parts only washed well and roughly chopped
  • Dried Bay Leaves
  • Freshly Ground Black Pepper to taste

Directions

  • Preheat oven to 425ºF.
  • Place chestnuts, in a single layer, on a cookie sheet coated with cooking spray. Place in the oven and roast for 10 minutes, tossing them half through the cooking time. (Do this step only if using fresh chestnuts, if using Melissas no need to do step 2.)
  • In a large pot, heat the oil and melt the butter. Add the onions and cook for 5 minutes.
  • Next add the garlic, carrots and celery and cook until caramelized. About 10 minutes. Do not let it run dry. Add a little oil if needed.
  • Add the sherry and cook until almost dry.
  • Next, add the broth, leeks, bay leaf and chestnuts to the pot.
  • Bring the soup to a boil and then simmer, uncovered, for 20 minutes.
  • Remove the bay leaf and discard. Carefully blend the soup until smooth, either using a submersion blender or countertop blender.

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