​​Food Specialties Prepared In Your Home

 Soups:  Corn Chowder, Broccoli, Cauliflower, Pumpkin, Squash, Gazpacho, traditional Vegetable & Chicken.

Breakfast:  Frittata, Quiche, roasted potatoes with your choice of veggies/seasonings, and Eggs Benedict.

Fresh:  Simple to complex green or wedge Salads( with candied walnuts, complimentary cheeses, cobb,
kitchen sink),  steamed lightly seasoned veggies with a crunch, Veggie sautés, Cucumber salad, Beet salad, and chilled Ginger Mint Rice Noodles salad.

Salad dressing:  Vinaigrettes, Real deal Green Goddess, Blue Cheese, Homemade Mayonnaise and more.
Breads:  Let’s keep it simple with Challah and organic Honey Wheat, Cornbread, organic Naan and fruity/nutty Muffins.

Italian & Pasta:  Pesto, Pecorino Pepper Pasta, Lasagna, Eggplant dishes, Simple fresh tomato sauce.

Hearty:  Rubbed Rosemary Roast leg of Lamb with white balsamic vinaigrette reduction mint sauce, Roast Beef with popovers, Chicken and Dumplings, Traditional Roast Turkey stuffed with apples and organic bread sage stuffing, baked organic Yams or Sweet Potatoes in honey and butter.

Mexican:  Crispy tacos, homemade organic tortillas, Dishes with Chocolate Mole sauce, freshly made Pico Salsa, Fluffy Chili Rellenos, and Enchiladas.

Asian flare:  Anything with Coconut milk:  Seasoned with either or combo, Basil, Cilantro, Ginger, Garlic, Mint, Tamari, Lime, Rice Vinegar, Garlic, Lemon grass and more.  Colorful Turmeric Organic Basmati Rice.

Pies:  Real deal chocolate cheese cake, Pumpkin/Squash, Lemon Meringue, Key Lime and Apple.

Other specialties:  Curries, Garam Masala dishes, Homemade Ghee, Chutneys, and off the beaten path Mustard Ring to accompany bake Ham.

A must do for every kitchen:  Dry your own herbs while they are available in Summer from Farmers Market: 
Basil (Store bought basil is NEVER the same as Basil you dry yourself)
Dill (One big bouquet can last all year)
Thai Peppers(Several in a dish go a long way!)
Thyme (Grow it yourself to use fresh and dry for on hand/or buy and dry).
Oregano (Grow it yourself to use fresh and dry for on hand/or buy and dry)
Sage (I usually buy organic at store to dry)
Bay leaves (I usually harvest some in the foothills in the area/dry)
Rosemary (Grow your own or get some from a neighbor) 
Mint (Grow your own in the shade or buy fresh organic from the store)
I purchase from Farmers Market for fresh use:  Lemon Grass, Garlic (Store bought dry is usually rancid!), and Cilantro

 Most of my adult life, I have sought after organic, locally produced and at times grow/n my own food.
I admit, the older I get, the more I am a self-proclaimed “Foodie” and pickier about what I eat. I not only have a fond interest in fabulous feasting experiences, I equally enjoy creating and perfecting those fine dishes to indulge upon.  To me half of the challenge is creating that perfect something that can please the palate.
 Can I say “Simply FRESH”?  These days, we are so fortunate that organic fruits/vegetables are readily available as well as humanely grown meats.
We actually can have this option.  Maybe not if we eat out in restaurants in the area, but if we choose to cook at home, it certainly is.
It is can be costly to eat the best, but then again a meal out for two is also.  To eat at home the cost can be the same or even less with the best available organic/local grown/humanely raised protein.  The major difference when you go out:  you are probably eating factory raised meat, GMO ingredients and chemically grown vegetables. 
In addition, you would be amazed at the things you can create that would be very difficult to find in a restaurant, and especially in Oroville (sorry Oroville). 
A few years ago, I spent  $140.00 on a dinner out of town for two.  Prior to going, I was savoring the menu and what I would feast on.  It turns out, it was one of the worst meals I have had in years!  I counted 13 major things wrong and shall spare you the details. Everything was awful except for the 40 dollar we splurged on a bottle of wine.  It was a total a reminder for us to just stay at home and do what I love+=> Create a “Simply Fresh” meal.

Meat: To bring you up to speed, I purchase 1/4-1/2 grass dry aged steer and whole grass fed Lamb from ranchers in Northern California.  It is an investment, but it is one that is a must purchase in our household similar to paying our utilities. I am set for the next year and a no brainer when I go to our freezer.  Better yet, I skip the meat aisle in the grocery store, except to purchase organically raised chicken. 
Milk: A few years ago, I had a dairy cow share where I would get raw fresh whole milk.  Besides the raw milk being about the best we have ever had, I was able to experiment with making: Mozzarella and cottage cheese along with Yogurt. 
Butter:  In the past, once a year I would purchase cultured pasture butter in Spring in a group share:  Freeze/use as needed along with making Ghee.  I also will purchase organic grass fed butter on sale at Grocery Outlet (when available) and freeze for use later.
Olive oil: I prefer organic or/and local.  I am hesitant of imported olive oil due to criminal activity/diluted with other oil.  (Though once I had some olive oil from Jordan that supposively came from trees that were over 2000 years old! That was pretty amazing).
More ramblings to come...  Buon  appetito!