Culinary Enthusiast Lisa Gilmore
Hello there neighbor! I’m Lisa Gilmore, your freshly minted (pun intended) “Local Culinary Enthusiast” for the Orange Home Grown Farmers and Artisans Market. I’ve had a life-long love affair with food. I’ve been joyfully cooking since I was 8 years old and it’s played such a passion in my life. Now here I am, 52 years later (gasp) being allowed the awesome opportunity to share my love of food with you! Together, let’s explore simple recipes made with local and fresh products. We can bring back the lost art of the family dinner and treat our taste buds along the way. I may not be a culinary trained chef, but I am a fun, funky grandma from Orange that can’t wait to share my joy of food with YOU!
About LisaAs a Filipino, food was always a warm, main focus in my family. My dad was a waiter in old Hollywood and shared his love of cooking and entertaining in our home. My mom created and shared some of her “secret” recipes with me, including her Potato Salad, Short Ribs and Lumpia favorites, which I am celebrated for even today! Every Saturday as a child, family and friends would gather at our home to prepare interesting and different tastes and cuisines for a home cooked dinner. Each participant adding his or her own “spice” to the mix. These meals were meaningful opportunities to bring and bond loved ones together around the table. I still scour my hundreds of cookbooks, rip pages from magazines and research interesting food combinations when I entertain today. I find happiness in sharing recipes and restaurant recommendations, as well as reconstructing “secret” recipes I encounter along my travels.
*9 small Beets
*6 small Haas Avocados or 4 large ones
*2 large Grapefruits
*15 oz of fresh baby Arugula.
*1 small container of Micro-greens
*1 cup of candied Pecans.
*1 small container of crumbled Goat Cheese
*Balsamic Glaze to drizzle (Trader Joe’s)
*2 cups of Plain Yogurt
*Squeeze one large Grapefruit and get some of the pulp out by forking it out.
(at least ½ cup or more of grapefruit juice per your preference)
*3 -5 T of Honey
*Dash of Kosher Salt
1. Wash beets (you don’t need to peel them yet), drizzle with olive oil and sprinkle
with Kosher Salt. Wrap in foil individually and roast in a 400 degree oven for 35-60
minutes…or till fork tender. Remove them from oven and once they are cool to
the touch, peel them (the skin should slide off easily using your fingers or a
paring knife. Slice into 1” wedges. Sprinkle with a few pinches of salt.
2. Slice the segments of your grapefruit, reserving the juice and some of the pulp
for the Honey Grapefruit Dressing.
3. Chop avocado into cubes.
4. To assemble:
a) Layer the Arugula on the platter.
b) Add Beets, Grapefruit segments, and Avocado.
c) Sprinkle the candied pecans or almonds.
d) Sprinkle the Goat Cheese and then top sparingly with the Micro-Greens.
5) You can layer the salad a couple of hours ahead of time.
6) Right before you serve, drizzle with the Honey Grapefruit Yogurt Dressing.
7) Last…drizzle back and forth with Balsamic Glaze.
1 – 28 ounce can of San Marzano whole peeled tomatoes in juices
2 tablespoons Extra Virgin Olive Oil
3 to 5 cloves garlic, minced
1 teaspoon kosher salt (according to taste)
¾ teaspoon black pepper
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
Put can of tomatoes in bowl and crush the tomatoes with your hand.
In pan, add Extra Virgin Olive Oil and add minced garlic. Saute till soft..
do not brown the garlic. Add crushed tomatoes and the rest of ingredients.
I taste as I cook and I add more salt, pepper, sugar, basil, and oregano according
to your taste.
Bring to a boil then lower heat and simmer for 1 to 1 ½ hours. Stirring occasionally
and making sure it doesn’t burn.
Cool. You can make this ahead of time and it keeps in the refrigerator up to
5 days. It will thicken in the fridge.
Sparingly put sauce on pizza dough…let the ingredients and dough shine.