"Everyone should know how comforting and easy braising meat is," Paige Nies said. "The flavor profile we especially love has a Moroccan flavor by using cumin, paprika, garam masala, garlic and tomato."
"Soubise is a classic onion sauce that really sings when layered with roasted sliced butternut, braised greens, fresh sheets of pasta, herbs and four cheeses," Amanda Leveroni said.
The recipe's origins are unknown, but it has been used at CattleWomen functions for decades. Karen Ross, president of the Calaveras-Tuolumne CattleWomen, shares the recipe.
Okoy is a Filipino street food of various crispy, pan-fried vegetables and shrimp made into a fritter. The fritters traditionally contain shredded hard squash or sweet potatoes, bean sprouts, onions and carrots. This version features leeks.
This traditional Filipino dish, from chef Roline Casper of Vacaville, packs a tangy punch from the juice of the tart citrus fruit calamondin, also known as calamansi.
"Caribbean tacos are my favorite because of the fusion of flavors," chef Quinnton Austin said. "They add a fun and sweet heat flair to the game of tacos."