This year gather local ingredients and cook for mom!

Photography Janie Jones

Steak Rub For Grapevine-Smoked Tri-Tip

3 parts brown sugar

3 parts smoked sea salt

1 part smoked paprika

1/2 part coriander

1/2 part chili powder

1/4 part cayenne

1/4 part dried thyme

1/2 part cracked pepper

Directions: Mix all spices and apply liberally to the tri-tip. Allow to rest in refrigerator for 24 hours before smoking over grapevines.

Apple Tart

• 12-inch pie crusts
• 1⁄2 cup sugar
• 3 tablespoons all-purpose flour
• 4 cups chopped peeled apples
• 2 tablespoons sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon nutmeg
• 1 tablespoon butter

1. Heat oven to 400º F.
2. Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. The sugar-flour mixture will not all stick to the apples; that’s OK.
3. Spread the apple mixture uniformly from the center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
4. Mix 2 tablespoons sugar, nutmeg and cinnamon; sprinkle over apples and dough.
5. Cut 1 tablespoon butter into 5 or 6 small pieces; spread on top of the apples.
6. Bake 27 to 32 minutes or until crust is golden brown.
7. Cut into wedges. Serve warm drizzled with caramel topping.

 Tank 7 Vinaigrette

12 ounce Tank 7 Beer

1/2 cup shallot, minced

1/2 cup local honey

2 tablespoons whole grain mustard

1/4 cup passion fruit puree

1/2 cup extra-virgin olive oil

1 1/2 cup canola oil

Combine all ingredients except oil and blend for 10 seconds. Slowly drizzle oil into the running blender to emulsify. Season to taste with salt and pepper