Ranch to Table

Elizabeth prepares her family’s favorite foods for the holiday season.

Elizabeth makes shrimp with steak and a peach buckle with caramel sauce.

Using fresh produce from a neighbor's farm, Elizabeth Poett makes dinner for her family: chile rellenos with poblano peppers and fresh corn, as well as a four-layer carrot cake with maple cream cheese frosting.

Whenever Elizabeth Poett's cousin comes to the ranch, it's a casual fun time centered around food. Elizabeth makes Honey-Glazed Wings, Artichoke Dip and Potato Fritters for the occasion.

Every summer on the ranch, Elizabeth and Austin have their boys tackle a big project; they're starting to paint the corrals, and Elizabeth prepares a picnic with blueberry pie, pesto caprese sandwiches and elderberry spritzer.

It's lavender season on the ranch; Elizabeth's friends and family help harvest the lavender field behind her parents' house; as a thank you, Elizabeth makes chicken piri piri and lemon cake with lemon curd buttercream frosting.

Ranch life depends upon the help of neighbors every day, and Elizabeth often makes food to thank those who lend a hand; she prepares a seasonal corn lasagna and cherry almond scones to repay the kindness of her fellow ranchers.

Rancho San Julian has been in Elizabeth's family for generations; her cousins are visiting the ranch to catch up and lend a hand; Elizabeth cooks dinner for everyone featuring chicken marsala and molten chocolate cake.

Elizabeth wants to celebrate a close friend who recently had twins; to give her a chance to relax, Elizabeth prepares a roasted cherry tomato tart and chocolate chip cookies for brunch on the ranch.

Ever since she was young, Elizabeth's favorite place on the ranch has been a scenic hilltop overlook known as The Rosa; she and Austin plan to cut out early from their daily work to enjoy a casual dinner at the special spot during sunset.