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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Summer Treat: Grilled Peaches with Honey Lime Sauce

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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!

Nothing says summer like fresh peaches.  This recipe is very simple yet extremely flavorful, especially with good quality fruit and ice cream.  And grilling your dessert as well as your main course is a perfect finish for an alfresco dinner. -Jill

     Grilled Peaches with Honey Lime Sauce

4 fresh, ripe, white or yellow peaches

1 Tbsp cinnamon

2 Tbsp sugar

1 cup honey

2 Tbsp fresh lime juice

Grated zest of one lime

Cut peaches in half and remove pits.  Sprinkle cut side lightly with cinnamon and sugar.  Grill over medium heat, cut side up, for about 5 minutes.  Then, turn over and continue grilling for an additional 5 to 10 minutes or until soft.  Remove from grill and slice.

In the meantime, heat honey until warm and stir in lime juice and zest.  Serve peaches over vanilla ice cream, drizzled with honey sauce. Serves 4.

Celebrate the 4th With These Meatball Slider and Quick N Easy Cobbler Recipes

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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, 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!

It is a beautiful summer!  Be sure to enjoy the outdoors and the bounty of fresh fruit from our local farms and markets!  I have a fun recipe for Meatball Sliders – perfect for backyard dining.  You can actually step it up by purchasing a meatball basket at a cooking supply store and grill your meatballs on your BBQ for an extra blast of flavor!  I also have an easy, breezy cobbler recipe that you can use any fresh summer fruit with – berries, cherries, peaches, etc.  I put it in a soda glass for extra flair.  Have a happy and tasty Fourth of July!

Meatball Sliders

½ lb ground beef

½ lb ground pork

½ lb ground veal

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Delicious Thai Corn Chowder Recipe and Video Featuring Local Plant-Based Dietitian

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NoTimeToCook.com presents Kirk Leins and local Conejo Valley based Plant-Based Dietitian Julieanna Hever, M.S, R.D. with a delicious vegan-friendly Thai Corn Chowder. Find more recipes like this at www.NoTimeToCook.com. More on Julieanna at www.ToYourHealthNutrition.com.


Thai Corn Chowder Ingredients:
2.5 cups vegetable broth
1 cup onion, chopped
bunch of celery, chopped

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Springtime Leek and Goat Cheese Tart 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, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."

CLICK HERE for other recipes from Jill published here on Conejo Valley Guide!

Perfect for your springtime brunch, a Leek and Goat Cheese Tart.  Leeks are a member of the onion family yet have a milder flavor and are a fantastic addition to your favorite dishes, especially  when they have been slightly sautéed first.  Because they are a bulb, they do have layers that can trap dirt.  The best way to get rid of the dirt and sand is to slice the leeks, just up to tender green stem, and put the slices in a colander.  Run them under cool water and separate the rings with your fingers to shake loose any residual dirt. Pair this delicious tart with a spinach salad and fruit and you’ll be ready for spring! -Jill

Leek and Goat Cheese Tart

1 pie crust, blind baked*

2 Tbsp unsalted butter

1 lb leeks, including tender green parts, well cleaned and sliced crosswise 1/8 inch thick

Salt and pepper

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Potato Cobb Salad with Cilantro Buttermilk Dressing

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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, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."

CLICK HERE for other recipes from Jill published here on Conejo Valley Guide!

Happy March everyone!  Since the Irish always seem to steer me towards thinking of potatoes, here is a great take on potato salad – Potato Cobb Salad!  Fill up your platter with rows of beautiful salad fixings and toppings and let your guests pick and choose what they like.  Serve with a side of Cilantro Buttermilk dressing for a real crowd pleaser – maybe even Oscar Party worthy!  Enjoy! -Jill

Potato Cobb Salad

 3 lbs Yukon gold potatoes

¾ tsp salt

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Valentine's Day Recipe - Chocolate Bread Pudding with Walnuts and Chocolate Chips

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Here's the latest recipe from masterful chef Jill Fisher! Jill has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She 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, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."

CLICK HERE for other recipes recipes from Jill published here on Conejo Valley Guide!

From Jill: With Valentine’s Day just around the corner, here is a simple yet elegant dessert to share with the ones you love.  You noticed I said “ones” – kids love it too!

From Conejo Joe: ANY recipe with the word CHOCOLATE in the title not once, but TWO times, is automatically good. In fact, if forced to, I'd be willing to eat this without the bread and walnuts!

Chocolate Bread Pudding with Walnuts and Chocolate Chips

4 cups 1-inch cubes egg bread with crust (about 6 oz)

1 ¼ cups semi-sweet or bittersweet chocolate chips, divided

½ cup walnuts, toasted, broken into ½ inch pieces

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