I fed my family for around $1 a plate- just using local resources…quail

Oranges – picked today at Graham Ranch
Walnuts – picked Saturday in Upper Ojai
Pomegranates – picked at relatives Ranch in Ojai
Lettuce, Yams, Green Onions – Saturday farmer’s market
Quail – from the field Friday- Dave “caught”

Recipe: Grilled Quail with Pomegranate Glaza and Spicy Walnuts and Tangerine Vinaigrette (could also substitute fish or chicken)

Make glaze: 1/4 c pomegranate juice + 2T molasses, 1 T dijon mustard, s/p, could add horseradish if you want to spice it up- 1T

Make Spicy Glazed Walnuts: Place 1/2 c honey, 1/4 c water, and a pinch of cayenne in a saucepan- cook until med colored caramel. Add walnuts and toss to coat. Remove and let dry on parchment paper or a plate.

Make Tangerine Vinaigrette: 2 c tangerine juice (or OJ if you don’t have it)- fresh is preferable, 1 c OJ— cook in a small saucepan until reduced to 1/4 cup. Place everything in the blender- once hot mixture has cooled: 3 T red wine vinegar, 2 T green onion or red onion, 2 cloves garlic- crushed, 1 T chile powder, 1 T honey, 3/4 c olive oil, s/p… Blend.

Make Tangerine or Orange Pomegranate Relish: Cut up 2 tangerines or 1 orange, 1/4 c pomegranate seeds, 1 jalapeno or a pinch of cayenne, 1/2 c green onion or red onion, 2 T lime or lemon juice, 1 T olive oil, s/p to taste.

Combine quail/chicken/fish, s/p, and glaze in a bowl. Grill skin down (if that is the case) for 2-3 minutes or until golden, turn over, brush with glaze. Grill for 3-4 minutes longer- make sure it is cooked.

Assembly: Salad greens of some sort with dressing, meat, relish, walnuts