Texas Caviar
About Texas Caviar
With this Lone Star State favorite, it is important to find the freshest ingredients you can – especially tomatoes and cilantro. It will make a big difference in the final dish.
Southern Greens
About Southern Greens
The key to achieving delicious southern greens is pick good quality, deep colored, leafy bunches. Separate and wash leaves thoroughly to remove any dirt and make sure to trim off the stems. Makes 6 servings.
Date-Walnut Ramaki
Date-Walnut Ramaki
Mashed Potatoes with Carrots
About Mashed Potatoes with Carrots
When it comes to comfort foods, few can beat that perennial American favorite, mashed potatoes. But it’s easy to put a more healthful spin on the old spud by adding colorful carrots to the mix. This is a recipe served at Paul Ryan’s house when he’s not watching his carb intake.
Grilled Corn
Grilled Corn
Confetti Coleslaw
About Confetti Coleslaw
Be sure to chill the coleslaw for several hours before serving for maximum flavor. Good for eight to ten generous servings.
Barbecued Baked Beans
About Barbecued Baked Beans
We’re partial to a barbecue sauce called “Woody’s”. Its rich and tangy hickory-smoke taste enhances the flavor of baked beans like no other sauce we’ve tried. Serves eight.
Honey Butter
About Honey Butter
Great with warm biscuits, cornbread, or any other bread for that matter. You can also serve at breakfast with French toast, pancakes, or add a dollop to plain oatmeal.
Blossom-Shaped Seafood Dip
About Blossom-Shaped Seafood Dip
From the “California Heartland” cookbook featuring recipes from the staff and friends of KVIE’s regional public television series “California Heartland.”
Elegant and easy. The endive we’re using isn’t curly endive, a kind of lettuce, but the cone-shaped Belgian endive which is propagated from chicory rootstock.
Dressed Up Risotto
About Dressed Up Risotto
Risotto is a traditional Italian dish made with Arborio, a starchy white rice with an almost round shape. It’s grown mainly in the Po Valley of Italy but some California rice producers have started to grow it. When cooking, Arborio absorbs up to five times its weight in liquid, giving it its characteristic creamy texture. It’s not only good for risotto, but for rice puddings and Spanish paella.
This recipe makes a good main dish or a side for grilled or broiled chicken, meat, or seafood.