Oyster Mushroom Paella

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Recipe by Executive Chef Denise Roa (inspired by Georgeanne Brennan.)

Serves 12 (or halve recipe to serve 6)/ 1½ hours

Celebrate the garden’s colorful bounty without making a trip to the local seafood purveyor. Poblana peppers give this a Mexican flair.


  •  1 tbsp. olive oil
  • 1½ cups chopped onion
  • 1 cup chopped fennel
  • 1 cup chopped poblano peppers (no seeds, 1-inch pieces)
  • 9 artichoke hearts cut in half
  • 2 cups chopped oyster mushrooms (1-inch pieces)
  • 1 tbsp. minced garlic
  • ½ cup white wine
  • 1 tsp. saffron
  • 2 cups sundried tomatoes
  • 2 cups quartered zucchini (bite-size pieces)
  • 3 cups faro
  • 7 cups vegetable broth (+1 cup additional)
  • 1 tsp. sea salt
  • 1 cup shelled fava beans or other seasonal beans
  • 10 green olives
  • ½ cup roasted red pepper, peeled and chopped into 1-inch pieces


1. Heat 15-inch-diameter paella pan. Add 1 tbsp. olive oil to hot pan. Add onion and sauté 3 minutes. Add fennel and sauté 1 minute. Add peppers and sauté 3 minutes. Add artichoke hearts, mushrooms, and garlic, sautéing 2-3 minutes.

2. Deglaze with ½ cup white wine. Add saffron. Stir in sundried tomatoes, zucchini, and faro.

3. Add veggie broth and bring to a simmer. Taste and season with salt. Stir occasionally, and add more liquid if necessary. (Faro can be stirred more often then rice as it is a hearty grain.)

4. Cook for 30 minutes until liquid is almost evaporated. Stir in fava beans, olives, and roasted red peppers. Cook an additional 10-15 minutes until Faro is tender and doubled in size.


Glazed Roasted Salmon En Croûte

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This beautiful, phyllo-wrapped Wellington looks impressive, but it is quick and remarkably easy to make. Sliced, it reveals layers of pink salmon, sautéed spinach, and rice, speckled with sweet peppers. Jesús prefers the taste and color of wild trolled salmon, which also contains more healthy omega-3 fats.

Serves 6 to 8

For a larger group, double the recipe and make two this size—it’s easier to handle than one large one. Use a serrated knife to cut 1-inch slices, or serve it buffet style.


  • ¼ cup plus 1 teaspoon olive oil, plus more to spray the phyllo
  • ⅓ cup diced red bell pepper
  • 2 cloves garlic, peeled and minced
  • ¼ cup finely diced white onion
  • 6 ounces fresh spinach, stemmed and roughly chopped
  • 1 ½ cups cooked brown rice, wild rice, or whole-wheat couscous
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 package phyllo dough, thawed according to package directions
  • 2-pound salmon filet, skinless (preferably a center piece)
  • Sea salt and fresh ground black pepper
  • 2 tablespoons agave syrup
  • Lemon Zest Aioli
  • Lemon wedges
  • 1 tablespoon drained capers


1. Preheat the oven to 375 degrees F.

2. In a large sauté pan, heat 1 teaspoon of the oil. Cook the bell pepper, garlic, and white onion until slightly softened. Add the spinach and cook, stirring, until the spinach is wilted.

3. Stir in the rice, green onions, dill, lemon juice, and salt. Taste for seasoning—it should be strongly seasoned. Set aside to cool.

4. Unfold the phyllo sheets. Lay 1 sheet out on a baking sheet or cutting board and spray the dough lightly with oil. Next, lay 2 sheets over the first one, slightly overlapping the sheets to make a 14 × 18-inch rectangle. Brush the dough with olive oil. Repeat 4 more times. (To prevent drying, always keep the phyllo dough covered with a dry kitchen towel when not in use.)

5. Run your fingers over the salmon and remove any small bones you feel. Trim away any dark flesh or fat along the thin (belly) edge. Season well on both sides with salt and pepper.

6. Drizzle the syrup over the salmon, sprinkle lightly with salt, and place the salmon, skin-side (gray marks) up, in the center of the phyllo sheets. Spoon the spinach mixture on top of the salmon and pat into an even layer.

7. Fold the short sides of the phyllo over the salmon, then firmly fold the other two sides in to make a neat, firm package. Flip the package over onto a lightly oiled baking sheet, and bake for 30 minutes until crisp and golden-brown and the internal temperature measures 150 degrees F.

8. Let the salmon rest for at least 15 minutes. Then, using a sharp, serrated knife, slice the salmon into 1-inch slices and serve with the aioli, lemon wedges, and a few capers on the side.


※ Sprinkle chopped fresh herbs, such as dill or tarragon, between the layers of phyllo.

※ Add ¼ cup chopped sun-dried tomatoes to the rice mixture.

※ Serve with Roasted Root Vegetables

Simple Shrimp Tacos, Ranch-Style

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“Simple” doesn’t refer to the shrimps’ IQ, but to the quick and easy marinade that gives these tacos their distinctive south-of-the-border flavor. The marinade is mild enough to accept all kinds of salsa toppings, including Rancho La Puerta’s fall cranberry-persimmon salsa. “Mexican” oregano is available in most markets’ Hispanic foods section.

Makes about 12 tacos.


    • 1 ½ lbs clean shrimp (each about 2 inches long)

    • 1 clove garlic minced

    • 1 tsp fresh lime or lemon juice

1 tsp Mexican oregano
    • ½ tsp sea salt

    • 1 tsp fresh ground black pepper

    • olive oil
    • 12 warm tortillas


Peel, de-vein and butterfly shrimp. Place in ceramic or glass bowl with all other ingredients, mixed well. Cover, refrigerate and allow to marinate for an hour. Preheat grill and cook shrimp 1-2 minutes per side. Quickly warm tortillas on a non-oiled, flat stove top cast-iron grill or pan (comal). This is an important step toward authenticity (in Mexico, tortillas are seldom if ever warmed in a microwave or wrapped in foil in the oven). Place shrimp in tortillas and top with any manner of favorite toppings, including shredded green cabbage, salsas, chopped white onion and cilantro, etc.

Shrimp and Red Peppers on Rosemary Sprigs

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How delicious does this look?  Now you can create this Ranch favorite at home, enjoy!


18 sprigs fresh rosemary (preferably in flower), about 4 inches long

18 large shrimp

2 tablespoons olive oil

1 medium shallot, chopped (about 1 tablespoon)

2 cloves fresh garlic, peeled and minced (about 2 teaspoons)

1 sprig fresh oregano, chopped (about 1 tablespoon)

8 large leaves fresh basil, chopped (about 3 tablespoons)

1 sprig fresh thyme leaves, chopped (about 1 teaspoon)

Grated zest of 1 lemon

½ teaspoon sea salt

½ teaspoon fresh ground black pepper

1 small red bell pepper, seeded and cut into 1-inch squares

1 ½ teaspoons paprika


1. Strip the rosemary leaves from the sprigs, leaving one inch on top with leaves and flowers. Soak briefly in cold water.

2. Peel and devein the shrimp, leaving the tails on if you like, and pat dry. Combine the oil, shallot, garlic, herbs, lemon zest, salt, and pepper in a glass bowl. Add the shrimp and toss thoroughly with the marinade. Cover and refrigerate for at least 30 minutes.

3. Carefully thread a red pepper square onto each rosemary skewer, and follow with a shrimp. Finish with another piece of red pepper. (Use a bamboo skewer to make the holes, then slide onto the rosemary sprigs.) Sprinkle the skewers very lightly with a little paprika.

4. Preheat a gas grill or heat a grill pan over medium heat for 5 minutes. Lightly oil the cooking surface, then cook the skewers for about 3 minutes on each side, or until the shrimp are opaque but still springy to the touch.


※Substitute any firm fish, tempeh, or tofu for shrimp.

Chayote Squash Lasagna Recipe

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Craving lasagna, but trying to eat healthy?  Try this yummy lasagna recipe straight from the Ranch…

Six servings


  • 1 teaspoon vegetable oil
  • 3 chayote* squash, peeled, pitted and sliced very thin – 1/8 inch thick
  • Sea salt and fresh cracked pepper
  • 2 large egg whites
  • 2 cup crumbled blue cheese
  • 2 cup fat free ricotta or
  • 1% cottage cheese
  • 3 cups spinach, chopped
  • 1 cup low fat mozzarella, shredded


  • Preheat oven to 375ºF.
  •  Lightly oil a  9” x 9” inch square baking pan.
  •  Slice the chayote about 8 inch thick lengthwise.
  • Place one layer of chayote in pan overlapping the slices slightly.  Season very lightly with salt and pepper.
  •  Beat the egg whites until frothy, then mix in the blue cheese and ricotta.
  •  Spread half of the egg white mixture over the chayote, follow with half of the spinach, and 1/3 of the mozzarella. Repeat with another layer.
  •  Finish with a layer of chayote topped with the remaining mozzarella.
  •  Bake for 40 minutes, or until the lasagna is set and the cheese on top is golden brown.

*Chayote is a green pear shaped squash containing a soft central pit. It was a staple of the Aztec and Mayan diet. You may substitute zucchini or any summer squash for the chayote.