Side Dishes

Recipes, Side Dishes

Make Your Own Sun-Dried Tomatoes 

Lately dehydrators have taken over the job of drying vegetables and fruits. They are certainly handy. But in the summer, there is something really satisfying about putting the “sun” back in sun-dried tomatoes.

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August 03. 2015 | By | 0 comments

Main Dishes, Recipes, Side Dishes


Stuffing—it’s not just for Thanksgiving anymore. This recipe is suitable for stuffing a Thanksgiving turkey, and yet is adaptable enough anytime you want a delectable side dish. And if you make it without the sausage and serve some braised sausages on top, it can even become a one-dish meal. It can also be made with corn

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October 08. 2014 | By | 0 comments


Side Dishes

Egg Equivalents

You can use this chart to make substitutions for different types of eggs. Also take into account that eggs such as duck eggs are often richer and more flavorful than chicken eggs. 1 ostrich egg equals 18–24 chicken eggs 1 emu egg equals 10–12 chicken eggs 1 goose egg equals 4 chicken eggs 1 turkey

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May 13. 2014 | By | 0 comments

Side Dishes

Chard and Woodland Mushrooms

A mixture of seasonal greens and mushrooms makes a versatile dish. When chanterelles are available, definitely use them. But feel free to substitute different types of greens or different mushrooms. We particularly like the King Trumpet mushrooms that are available from Milliken Family Farms. This also becomes the core for many meals—with a poached egg,

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May 01. 2014 | By | 0 comments


Side Dishes

Sautéed Daylily Buds

(Please see our feature from our Summer 2012 issue, The Edible Daylily, for more information about eating daylilies) Sautéed Daylily Buds 1 1⁄2 cups daylily buds 1 tablespoon butter 2 tablespoons olive oil 1 small shallot, thinly sliced Salt and pepper, to taste Wash and dry daylily buds. Heat butter and olive in skillet and sauté

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July 13. 2012 | By | 0 comments

Tomatillo Salsa

Side Dishes

Roasted Tomatillo Salsa

Valerie Rice of the blog shares her delicious green tomatillo salsa recipe with us. Photo by Erin Feinblatt. Makes about 2 cups 2 cloves of garlic, peeled 1 teaspoon salt 20 small wild tomatillos or 10 cultivated ones, husked 2 jalapeños, or 1 serrano and 1 jalapeño 1 tablespoon cilantro leaves, chopped Roast your

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June 21. 2012 | By | 0 comments

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