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Jeanne Kelly

Join us as we welcome back Jeanne Kelly and her latest book, The Portable Feast. This book is all about striking the right balance - between work and play, healthy and indulgent, and creating food people want to cook and can take wherever they go. For this fun springtime event, we will have small bites inspired by the book, plus olive oil and wine samplings provided by Seka Hills. A personalized copy of this book, along with new items from our pantry, is a perfect solution for a unique Mother's Day gift.

Jeanne Kelly is a food writer and stylist based in Los Angeles. A California native, Kelley is an edible garden expert who specializes in seasonal and sustainable cooking. Her writing has been published in Fine Cooking, Cooking Light, and Bon Appetit, where she was a contributing editor for twenty years.

Sunday May 1, 2016 10:30 am to 12:30 pm


Books will be available for purchase, and the author will only sign books sold at the event.

Address:
6123 Calzada del Bosque, Rancho Santa Fe, CA 92091


Visit the Website for details:

www.chinofamilyfarm.com OR www.goodearthgreatchefs.com

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recipe

What You Need:

  • 4 bell peppers
  • 1 pound lean ground beef
  • 1 (10 ounce) can tomato sauce
  • 1/2 cup diced white onion
  • 1 cup cooked instant rice
  • 1 cup shredded Colby-Jack cheese, divided
  • salt and pepper, to taste

Step by Step:

  • Cut the tops off of each bell pepper.
  • Remove any seeds and stems from the inside.
  • Dice the tops of you removed.
  • In a large bowl, combine the raw ground beef, tomato sauce, onion, rice, diced bell pepper tops and 1/2 cup of the cheese.
  • Season mixture with salt and pepper.
  • Stir to combine with a spatula.
  • Stuff each pepper with the ground beef mixture.
  • Fill crock pot with one inch of water.
  • Place bell peppers inside.
  • Cover with lid and cook on Low heat for 6 hours OR on High for 4 hours.
  • Top each stuffed pepper with the remaining shredded cheese.
  • Cover with lid until cheese has melted.
  • Serve warm and enjoy!
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