With a bottle of chilled chardonnay, crusty warm bread, and mixed greens with a lemony dressing – this poached salmon makes an easy, cool summer luncheon or dinner for a small party.  INGREDIENTS: 3 cups dry, flavorful white wine (Chardonnay is perfect) 3 cups water 1 lemon, sliced 1 tablespoon black peppercorns 10 juniper berries,...Read More

Here’s an intriguing fusion-style salad dressing — a little tropical, Caribbean, Asian magic here. This tangy-sweet dressing is particularly good drizzled over a mixed green and veggie salad topped with a piece of grilled salmon or chicken. This dressing is also great for pasta salads. INGREDIENTS: 3/4 cup canola oil 3/4 cup pineapple juice 1/4...Read More

This cool and creamy salad dressing is great on mixed summer salad greens or drizzled on chilled, poached salmon. Don’t shrink away from a few drops of hot sauce or a pinch of cayenne – a little heat adds a nice zesty note.  INGREDIENTS: 12 ounces thinly sliced cucumbers, peeled and seeded before slicing 1/4...Read More

If you like Ranch dressing, you’ll love this dressing. Use it for a summer salad of greens, roasted corn, black beans, red onions and grilled chicken. Or, use it as a dip with fresh veggies. INGREDIENTS: 3/4 cup mayonnaise 3/4 cup Greek yogurt 2 tablespoons freshly-squeezed lime juice 2 tablespoon olive oil 1/3 cup buttermilk...Read More

Who can resist summer-by-the-seaside fried calamari? Squid is at the height of its season in midsummer in the Monterey Bay — and a favorite amongst the locals! INGREDIENTS: 1 lb. fresh squid, cleaned and cut into 1/2 inch rings* 2 tablespoons cornstarch 4 tablespoons flour or semolina 2 teaspoons Old Bay seasoning 2 cups peanut...Read More

This sauce is used as a dip for grilled onions, to top fish or meat, and is great on sandwiches. INGREDIENTS: 3/4 cup olive oil 1 slice “white” bread (French, ciabatta, francese) 1” thick, approx 1 ounce 1/2 cup roasted almonds, broken up with the bottom of a pan 2 medium cloves garlic, minced 2...Read More

Serve this delicious Mediterranean feta spread on a platter with pita crackers or flatbread, marinated Greek olives, marinated mushrooms, pickled peppers, or marinated artichoke hearts. INGREDIENTS: 2 (8-ounce) packages cream cheese, softened 4 ounces feta cheese, crumbled 2 tablespoons olive oil 2 green onions, finely chopped 2 cloves garlic, minced 2 1/2 teaspoons dried oregano...Read More

The perfect summer light main course salad or side dish — Feta, red onion, and mint are a classic Mediterranean flavor combination. INGREDIENTS: 1 tablespoon red wine vinegar 3 tablespoons olive oil 1 clove garlic, finely minced 1/4 teaspoon oregano Salt and freshly ground pepper, to taste 1 lb. green beans, trimmed 8 ounces mild...Read More

This Boursin-style cheese is easy and economical to make and keep on hand for a savory appetizer. INGREDIENTS: 2 lb. cream cheese, softened 1 lb. butter, softened 2 teaspoons mashed garlic 2 tablespoons chopped sweet marjoram 2 tablespoons chopped chives 1 tablespoon chopped basil 1 teaspoon chopped English or French thyme 1 tablespoon chopped parsley...Read More

Use this salad dressing for slaw or on shellfish. It is also great on shaved fennel salads. INGREDIENTS: 3 tablespoons Meyer lemon juice 1/4 cup whipping cream Salt and pepper to taste 2 tablespoons chervil, snipped finely with scissors or chopped with a sharp knife METHOD: Add the salt and pepper to the cream in...Read More