Spring Recipe "My Big Fat-Skinny Greek Salad"

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CVG 2016 spring recipe: "My Big Fat-Skinny Greek Salad" courtesy of Ms. Conejo Joe, 

(Note: Measurements are not used. Just eyeball the amounts per your taste.  Make a large batch like we did so you can enjoy the leftovers.)

Ingredients

  • Trader Joe's triple washed spring lettuce mix or a bag of organic arugula
  • Trader Joe's prepared tabouli or a box of Fantastic Foods Tabouli you can prepare
  • Trader Joe's steamed lentils
  • Trader Joe's thai almonds
  • Trader Joe's California estate extra-virgin olive oil
  • Chopped red onion
  • Chopped organic carrots and/or chopped orange bell pepper
  • Trader Joe's jar of Greek Kalamata olives
  • Freshly ground black pepper and Himalayan sea salt
  • Dijon mustard
  • Balsamic vinegar
  • Miso paste
  • Parmesan crisps
  • Fresh parsley as garnish

Apparently we have a Trader Joe's fan in the house.

Directions

Grab a pretty plate and gently tear chilled lettuce leaves into it. 

In a glass jar mix one part Dijon mustard, one part miso, one part balsamic vinegar, coarsely ground pepper to taste and three parts olive oil. Give it (the jar, and your booty, for good measure) a good shake and set aside.

Gently toss tabouli with steamed lentils and chopped vegetables.

Grind Thai almonds in a food processor or chopper just a couple of times so you get big chunky pieces and smaller pieces mixed.  (If you don't have a food processor just put the almonds in a Ziploc bag and smash it a couple of times with a can or any hard object.)

Layer the tabouli mixture onto the lettuce leaves and garnish with olives and Parmesan crisps; drizzle on your homemade miso dressing.  Add the Himalayan salt as needed.  You may also add sliced heirloom tomatoes if you wish.

Now ENJOY and look for another happy healthy recipe in the near future from the Conejo Valley Guide family!

Crispy Oven-Fried Chicken Tenders Recipe from Master Chef Kirk Leins

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Here is another recipe from Chef Kirk Leins, a recipe near and dear to my kids' hearts...Crispy Oven-Fried Chicken Tenders (or more affectionately referred to as Chicken Nuggets, not to be confused with Chicken McNuggets). While I have not attempted this very simple recipe yet, I will be soon as I'm getting tired of eating the kids' nasty leftover frozen re-constituted chicken mystery nuggets.  Time for something more appetizing!  Get more cooking videos and free recipes at www.NoTimeToCook.com.

CRISPY OVEN-FRIED CHICKEN TENDERS (serves 3 to 4)

1 to 1¼ lbs. chicken tenders
2 egg whites
2 tsp cornstarch
Zest of a whole lemon (and juice from half)
1 C Panko breadcrumbs
2 Tsp dried parsely
Kosher salt and freshly ground black pepper
Extra virgin olive oil

Preheat oven to 450 degrees.

In a shallow dish, add egg whites cornstarch and lemon juice. Whisk well with a fork and set aside.

In another shallow dish, add breadcrumbs, parsley, and lemon zest. Liberally season the mixture with salt and pepper. Mix to combine and set asi

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Just in Time For the Holidays! Gingersnap Streusel Pumpkin Pie Recipe

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Originally posted November 2010. Here's the latest recipe from chef Jill Fisher! Jill, a licensed Personal Chef, teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. 

CLICK HERE for Jill's other recipes published in Conejo Valley Guide!

Gingersnap Streusel Pumpkin Pie

1 flaky pie crust, unbaked

2 cups crushed gingersnap cookies (about 40)

1 cup chopped pecans

½ cup powdered sugar

¼ cup melted butter

1 15 oz can pumpkin

1 14 oz can sweetened condensed milk

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Pumpkin Shaped Fall Cheese Ball Recipe

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(Originally posted October 2009) Here's a fun recipe from friend Jill Fisher! Jill has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. To contact Jill, contact me!

My Favorite Fall Cheese Ball

The tangy cheddar cheese mixed with cream cheese makes a delicious companion to sour apple slices and baguette slices.  You can form it into the shape of a pumpkin and put a broccoli stalk on top and voila – a perfect centerpiece for your Fall gathering as well!

 2 (8 oz) blocks extra-sharp Cheddar cheese, shredded

1 (8 oz) package cream cheese

1 (8 oz) container chive and onion cream cheese

2 tsp paprika

½ tsp red pepper

1 broccoli stalk

Red and green apple wedges

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Some Great Thanksgiving Side Dish Recipes, Turkey Tips and More!!

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Thanksgiving is upon us!! Here's some great, practical advice on cooking some DELICIOUS side dishes that will make you the star of the dining room! Check out the video below and read on. For more free videos and cooking tips from Master Chef, Kirk Leins, visit www.notimetocook.com.

Thanksgiving is almost the perfect holiday. Unlike many celebrations, the emphasis is less about the material aspects, and more about the day itself.

Simply put, Thanksgiving is about reconnecting with loved ones, eating great food, and watching a few football games. The one blemish, however, is the pressure we feel to flawlessly execute a great Thanksgiving dinner.

Your Bird

It’s no secret that your turkey will be the centerpiece of your Thanksgiving table. It’s also no secret that the quality of the turkey is the primary measurement by which

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Caesar Grilled Artichokes

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Originally published Sept 2010: Here's the latest recipe from chef Jill Fisher! Jill, a licensed Personal Chef, teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December 2009, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."

CLICK HERE for Jill's other recipes published in Conejo Valley Guide!

My family just returned from a summer trip to northern California.  We stayed in a beach house near Aptos and to get there, you drive through acres and acres of artichoke fields.  It is a beautiful site!  Did you know if you leave an artichoke alone, they will bloom into a lovely purple flower (as shown)?  It has a light, sweet fragrance and will last several weeks when picked.  This recipe for a grilled artichoke is fun to try – it has a classic artichoke flavor with the Caesar but gets a nice edgy flavor as well from the grilling.  This can be served as an appetizer or a side dish – Enjoy! -Jill

Caesar Grilled Artichokes

Large artichokes

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Start Fall Out Right With This Fire Roasted Salt & Pepper Corn Recipe

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Here's the latest recipe from chef Jill Fisher! Jill, a licensed Personal Chef, teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December 2009, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."

CLICK HERE for Jill's other recipes published in Conejo Valley Guide!

“Happy Fall ya’all! “  That is what they are saying in the South right about now.  However, as I look outside my window and see the thermometer creep towards 80 degrees at 8:00 in the morning, it reminds me that Southern California really doesn’t get to experience Fall.  We don’t get much of the “crisp” in the air – it is more like the roar of the Santa Ana winds.  We don’t pull out our sweater collection – rather we switch to Fall colored tank tops.  Not a whole lot of hayrides going on in the 100 degree heat but the beach has never been so lovely.  And we definitely are not ready to start in on the Fall comfort food cycle.

But on the bright side, we as Southern Californians are blessed with a different kind of Fall – it is an extension of summer.  Our calendar is just a bit tilted – summer didn’t exactly arrive when it was supposed to so Fall collides into Winter. But because of that, we still get to enjoy the backyard bliss of grilling and the accessibility of fantastic produce from our local Farmer’s Markets. 

To try and subtly show myself and my family it is indeed Fall regardless of the current weather situation, I start to put out Fall-like decorations slowly to temper the process - a bowl of

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