The sweetness of the squash is perfectly matched by the saltiness of the feta cheese. And the creamy consistency of the Arborio rice pairs nicely with the silky texture of the wild salmon
This dip is delicious served with slices of bread or pita.
We asked Randy Byon of Izumo Sushi to create a Bakersfield Magazine Roll for this issue’s Quick Bites with Local Flavor and, after putting on his thinking cap, he happily obliged.
You have to have an avocado-based dip, naturally guacamole is tradition, but how about kicking it up a notch and adding blue cheese? This “Roquamole” adds that extra little “wow” to a sometimes mundane guacamole.
Blowing in on a summer breeze this issue is a wonderfully cool recipe from Camino Real Mexican Restaurant.
Michael Rodier (who just so happens to be the general manager at Wood’ys Grill & Bar) and his crew created an avocado appetizer just for the readers of Bakersfield Magazine. It’s flavorful, it’s made with locally-grown produce, and it’s easy (and quick) to prepare.