Layla Grayce

Some New Year’s resolutions are simply more fun than others. Why not resolve to try a new recipe here and there this year? We’ve got the perfect one to kick things off with! A delectable twist on an old standard brought to you by the reliable folks at Sunset Magazine. The shortbread base will please just about anyone, and the infusion of lemon and hints of rosemary are a delightful surprise. This is a resolution we can live with.

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Makes one 10 inch pie
Submitted by Tiffany Harris

Fall has arrived and it’s that time of the year to pull out the best recipes for the Holidays. Here is a twist on the classic pumpkin pie that is easy to make and special enough for a fussy crowd, including those that don’t care for pumpkin pie (this includes me)! The addition of the eggnog gives this pie a less intense taste and rich flavor. Enjoy!

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Each celebration, big or small, requires food that is just as special as the individual or the occasion which you are celebrating. Susan Campoy, founder and chef of Julienne, a beloved local neighborhood bistro, recently published Celebrating with Julienne, which she shares her most popular and cherished recipes along with tips, stories and advice. Located in our neighboring city of San Marino, this charming bistro serves breakfast and lunch on the shaded outdoor patio or in the inviting French Café inspired interior. The traditional menu is refined but casual and everything is always finished to perfection. Inside the restaurant you will also find a gourmet market with specialty jams, candies, oils, and baked goods.

Julienne’s is perfect for a special gathering or a ladies lunch out. I always think of Julienne when my grandmother or girlfriends come to visit. There is definitely something for everyone. Stroll by if you are in the area or make a special trip to experience the warmth of the atmosphere and fabulous food.

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Although a recipe for hot dogs may seem a bit unnecessary… this dish deserves to be passed on to chefs with hard-to-please audiences and/or family members with simple palates in dire need of a tune up. Festive enough for end of summer bbq’s and hearty enough for fall.

• 1 pack of grass fed, all beef, antibiotic –free hot dogs (you will find these to be surprisingly low in fat and FULL of flavor)
• 1 pack of whole wheat hot dog buns
• 1 can of organic black beans
• 1 red onion, chopped
• 2 tablespoons of olive oil or grape seed oil
• 4 or 5 roma tomatoes, chopped
• 1 jar of roasted red peppers, drained, and sliced into ¼ inch sections lengthwise
• Low fat mayo to taste

Grill hot dogs on bbq and toast buns if you please. Heat the black beans in a small pot on medium heat (do not drain) until warm all the way through. Sautee the red onion in the olive or grape seed oil until soft, translucent, and browned a bit (about 15 minutes). Assemble the hot dog with desired amount of each topping. Voila! Quick, easy, filling and festive.

Perfectly located steps off the sand in Santa Monica lies Shutters on the Beach, a posh boutique seaside resort known for its luxurious guest rooms and 1920’s Cape Cod inspired décor. Beach Cottage style furnishings and a gracious staff make this quaint hotel feel more like a warm, inviting upscale home rather than a stuffy hotel. If you are in the area, stop in for a farmers’ market-fresh casual fare in one of the two restaurants on the property. Superb ocean views and breezes create a delightful dining experience. We have selected a simple Mediterranean salad that takes advantage of the fresh ingredients available during the warm summer months from Shutters The Summertime Anytime Cookbook. The addition of a little protein (Shutters uses lamb loin, but grilled steak or fish would also marry well) makes this colorful salad hearty enough for a meal. Add a little crusty bread and enjoy an evening dining outside.

Sliced Mediterranean Lamb Loin Salad

Serves 4
Submitted by Tiffany Harris

• 2 teaspoons grapeseed oil
• 1 pound boneless lamb loin
• Kosher salt and freshly ground black pepper
• 4 cups mixed baby greens
• 1 English cucumber, peeled and diced
• 3 medium heirloom tomatoes, cut into wedges
• 1/2 red onion, thinly sliced
• 1/2 cup pitted kalamata or nicoise olives, halved
• Red Wine Vinaigrette (below)
• 8 ounces feta cheese, crumbled

1. Heat a medium skillet over high heat until very hot. Add the grapeseed oil and swirl to coat bottom. Season the lamb loin generously with salt and pepper and add it to the pan. Sear the lamb until well browned on all sides and medium rare inside, about 8 to 10 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes before slicing thinly.

2. In a large bowl, toss the greens, cucumber, tomato wedges, onion, and olives with about 1/3 cup of the vinaigrette (or more to taste). Arrange a mound of salad on each serving plate and top with slices of lamb. Sprinkle with feta cheese.

Red Wine Vinaigrette

• 1 medium shallot, finely chopped
• 1/4 cup red wine vinegar
• 2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup grapeseed oil

In a medium bowl, whisk together the shallot, red wine and sherry vinegars, mustard, salt, and pepper. Whisk in the oil in a slow stream to emulsify. Adjust the seasoning to taste. Store refrigerated in an airtight container for up to 1 week.

With Dad’s big day rapidly approaching what could be more appropriate than a quick and easy recipe for some family friendly (and shhhhh – good for you) meatballs. A really tasty meatball can be eaten alone, without sauce or pasta. But of course, either one is a great compliment to this dish. And the great thing about this recipe is that you can easily increase or decrease the ingredient quantity based on how many you would like to make. Oh and let’s not forget the part about the hidden vegetables…not a child nor picky eating father will be the wiser. Enjoy!

Greek Meatballs – makes approximately 8 good sized meatballs

submitted by Melissa Webster

• 1.5 lbs of fresh ground beef (ideally grass-fed)
• 1 egg
• 1 cup of bread crumbs (or less depending on how you like the consistency of your meatballs)
• 6 oz. of Feta cheese
• 2 cups of fresh leaf Spinach to taste, torn into bits
• I highly recommend the all purpose seasoning, Magic Dust, from the Hitching Post Restaurant but sea salt & pepper to taste will work just fine.

Combine ground beef, egg, and bread crumbs in a large bowl and mix with hands…old fashioned, but truly the best way in this instance. Gradually add bits of feta cheese and leaf spinach depending on the palate of the crowd you are serving. (Spinach can even be sautéed if you’d really like to boost the iron content without making the veggie content as obvious.) Mix well. Shape into roughly 1.5 inch diameter balls, disguising the spinach in the depths of each meatball as much as possible. Cook on medium/high heat in a frying pan, rotating on each side until brown and meatballs are firm (about 15 minutes.) Serve while hot, add pasta and sauce if desired, and cheers to Dad!

“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet van Horne

Abandoning restraint in the kitchen or those fixed ideas of which ingredients should flavor your dishes can bring a surprisingly scrumptious outcome for your lucky recipients. Create a catalog of recipes featuring unexpected ingredients and breathe new life in to your cooking repertoire. We’re huge fans of great recipes and recipe resources. If you have a tried and true recipe you’d like to submit, a much loved recipe blog or book, we’ll try it, test it and possibly post it in our monthly gastronomic entry. This time, we want to share one of our own recipes. It’s downright mouth-watering and never fails so fall in love with these Cinnamon Buttermilk Brownies. Buttermilk adds a pleasant tang to baked goods and the cinnamon spices it up. Bon Appetit!

Cinnamon Buttermilk Brownies

submitted by Wendy Estes

• Melt 1 cup butter, 4T cocoa and 1 C. water in saucepan
• Mix 2 C. flour, 1 ½ C sugar, 1t. baking soda and ½ t. cinnamon in a mixing bowl
• While mixing, add butter/ cocoa mixture
• Add 2 eggs, 1 t. vanilla and 1/2 C buttermilk (preferably Nielsen-Massey Madagascar Vanilla from Williams Sonoma )
• Pour in to a lightly greased and floured (or cocoa dusted) sheet cake pan and bake on 375 degrees for 15-20 minutes.

Frosting
Melt 6 tablespoons butter and 4 T. cocoa, ¼ t. cinnamon in saucepan. Place in mixing bowl after melted and mix in about 24-32 ozs powdered sugar, alternating with buttermilk to desired consistency. Frosting should be smooth and light, not stiff.