My recipe is featured in the first Junior League of Orange County cookbook in 20 years

The Junior League of Orange County, California has published a gorgeous new cookbook, Orange County Fare . . . A Culinary Journey Through the California Riviera, filled with mouth-watering photos and delicious recipes from celebrities, top chefs--and yours truly.

This beautiful compilation includes the very best recipes tested by Junior League members, and includes a tour of Orange County through photographs and insightful information about the area. The cookbook is also a finalist in the cookbook category of the 2009 National Best Books Awards sponsored by USA Book News.

With foodie delights from John Stamos, Vanna White, and the always fabulous Chef Jeff of Dinner Mojo, I am both thrilled and honored to have my recipe, Chicken Sausage Crostini, (on page 21) selected for publication.

Orange County Fare is the charitable organization's first cookbook in 20 years, and is its very first “green” Junior League cookbook, made with 100% recycled paper.

It can be pre-ordered for $29.99 on the Junior League of Orange County's Website, and will officially launch at The Christmas Company Opening Night Gala on November 12th.

The Junior League of Orange County, California, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable, and reaches out to women of all races, religions or national origins who demonstrate an interest in and commitment to voluntarism. The JLOCC has approximately 750 members composed of active members, provisional members in training, and sustaining members.

For more information check out the Facebook fan page for Orange County Fare, or email OrangeCountyFare@gmail.com.

Caprese Stuffed Tomatoes

Get Your Mojo with DinnerMoJo.com!

The multi-talented Chef Jeff Lavia of DinnerMoJo.com, the personalized chef service catering to Los Angelos and Orange Counties, is offering up this simple and tasty recipe to close out tomato season in California. Get 'em before it's too late!

Large tomatoes work best, but consider using cherry tomatoes to create colorful appetizers for your next party. If you would like to kick up the flavor, it might to fun to substitute the Ciliegine for crumbled feta or slice an herbed goat cheese log.

4 ripe tomatoes

1 cups fresh breadcrumbs

1/4 cup fresh basil leaves, minced (reserving one tablespoon)

2 tablespoons flat leaf parsley,minced

2 teaspoons garlic, minced (2 cloves)

Kosher salt

Freshly ground black pepper

Good Extra Virgin Olive Oil

8 Ciliegine (fresh mozzarella balls)

Preheat oven to 400 degrees. Slice the top one-third of the tomato off underneath the core. With your fingers remove the seeds and juice and make room for the mozzarella. In a bowl, combine the bread crumbs, one tablespoon fresh basil, parsley, and garlic with salt and pepper to taste. Sprinkle the inside of the tomatoes with the olive oil, salt and pepper and remaining basil. Place two ciliegine (mozzarella) inside the tomatoes and top with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they are tender. Serve hot or at room temperature. Serves 4.

Food Fact! Ciliegine is fresh Mozzarella that comes in the shape of small, cherry-sized balls, and is packed in water or brine. This very mild cheese complements other flavors in salads with olive oils and fresh herbs, or when added to dishes requiring a cheese that melts well to become somewhat elastic, rather than soaking into the food dish. As a quick and delicious high-protein snack, drizzle with olive oil, and add a dusting of sea salt and freshly-ground pepper.

Contact Chef Jeff for In-Home Meal Preparation, Catering and Entertaining, Cooking and Culinary Classes, and Gift Certificates at 562-480-6780.