This recipe uses only three ingredients that are transformed into a “wow factor” appetizer in less than 10 minutes. INGREDIENTS: 1 tablespoon avocado oil and more, as needed (do not use olive oil — it will smoke) 16 spears fresh asparagus, washed, dried, and trimmed 16 slices prosciutto* METHOD: Preheat the broiler to high. Adjust...Read More
Better known as Sofia’s Fabulous Potatoes amongst friends, these roasted lemony potatoes are commonly served in Greek villages. At a recent dinner party, guests watched as Sofia peeled the potatoes and assembled the dish as she visited with everyone. Few were paying close attention to the actual prep as she added a bit of this...Read More
Gazpacho immediately comes to mind when the late summer harvests of ripe dry-farmed tomatoes, colorful peppers, and herbs are available in an abundance farmers’ markets. Originally a popular soup from the Andalusia region of Spain, ‘gazpacho’ has become a generic term for any cold soup served cold that has a vegetable or fruit base. My...Read More
INGREDIENTS: 1 1/2 cups raw almonds 4 cups pure drinking water 1/2 tablespoon pure vanilla extract 1 tablespoon coconut oil 1 tablespoon sweetener of choice Pinch of Himalayan salt METHOD: Rinse almonds, and soak them in water for 10-12 hours. Rinse again. Blend the nuts with the drinking water in a blender, into a slurry....Read More
Moussaka is a savory Greek casserole. Traditional moussaka is made with ground beef and eggplant, although other vegetables are sometimes used in place of eggplant such as artichokes, zucchini, and potatoes, to name a few. The preparation for moussaka is a rather involved process so it is customarily made in large batches, and divided amongst...Read More
INGREDIENTS: Salad 1 Asian pear, peeled and cut into medium dice 3 cups mixed baby greens 1⁄3 cup crumbled blue cheese 1/3 cup toasted walnuts, coarsely chopped* Dressing 3 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard 1 1/2 tablespoons apple cider vinegar 1 teaspoon honey Salt and pepper to taste 2 shallots, finely...Read More
Need to jazz up a charcuterie platter? We love adding piquant spreads to our appetizers — and this fruity red onion ‘jam’ adds lots of flavor to pâté or cheeses. It’s particularly delicious with grilled poultry or steak. Serve as a condiment with Cornish pasties or sausages. INGREDIENTS: 1 1/2 quarts chopped rhubarb (or 1...Read More
INGREDIENTS: 6 medium tomatillos, husks removed and washed 2 serrano chiles, cut in half and seeded 2 tablespoons water 2 tablespoons fresh lime juice 1/2 cup cilantro, chopped 1 clove garlic, chopped 1/4 cup white onion, finely chopped 1/2 teaspoon salt METHOD: Heat broiler to ‘high.’ Place the tomatillos and chiles on a roasting pan....Read More
Every now and again I come across a recipe in my files that brings a smile to my face. This recipe for Zucchini Parmesan was written by one of my favorite cooks, Betsy McNair, who had a wonderful sense of humor and couldn’t resist nicknaming recipes or writing her own instructions for soup that might...Read More
