In addition to being a flavorful dipping sauce for warm focaccia or francese, it’s equally delicious drizzled over bruschetta. INGREDIENTS: 1 cup extra virgin olive oil 1 clove garlic, pressed 1 small shallot, finely chopped 2 small chilies, jalapeño or Serrano, peeled, seeded and finely chopped 2 teaspoons finely chopped, dry-packed, sun-dried tomatoes 2 to...Read More

Although similar to hummus, this dip has a more robust flavor and should be served warm. It’s also a bit thinner than hummus – just thick enough to scoop up with bread. However, adjust the thickness of the spread to your own preference. INGREDIENTS: 1 1/2 cups (about 1/2 lb.) dried fava beans 2 cloves...Read More

This is a creamy, dairy-free traditional Greek spread commonly served as a dip with pita triangles or crackers. INGREDIENTS: 8 slices of day-old white bread, crusts removed 4 tablespoons Tarama carp roe caviar* 2 tablespoons finely minced onion 3/4 cup mild extra virgin olive oil 5 tablespoons lemon juice, freshly squeezed METHOD: Remove crusts from...Read More

Made with a simple batter, this savory, feta-studded tart hails from the mountain village of Epirus. Cut into generous wedges and serve as an appetizer with a glass of full-bodied red wine or with a salad.  INGREDIENTS: 6 tablespoons extra-virgin olive oil, divided 1 tablespoon grappa (or vodka) 1 large egg 1/2 teaspoon dried Greek...Read More

Here’s a tasty recipe from the Castroville Artichoke Festival, an annual May event on the Central Coast of California. Fried artichokes are a favorite treat sold at local shops and stands in Castroville. INGREDIENTS: 1 cup fish batter mix 1/4 teaspoon baking powder 1/2 cup water 1/4 cup beer 2 lbs. baby artichokes, prepared and...Read More

INGREDIENTS: 1 garlic clove, peeled 2 cups dry white wine 2 tablespoons cornstarch 1 lb. shredded Schoch Dairy Junipero cheese (or other Swiss-style cheese) 1 tablespoon finely chopped onion 1 teaspoon dry mustard 3 tablespoons kirsch or dry sherry (optional) Salt, pepper, and nutmeg, to taste Seasonal vegetables, cut into 1-2 inch pieces (i.e., roasted...Read More

This is a very tasty savory bread pudding, perfect for brunch or a luncheon. INGREDIENTS: 1 loaf French bread (1 lb.), crusts removed, cut into 1-inch cubes 2 tablespoons unsalted butter
 1/2 cup onion, chopped finely 1 leek, chopped 2 green garlic stalks, white part only, minced (or 2 cloves garlic, minced) 1 bunch asparagus,...Read More

These easy-to-make-ahead appetizers are a refreshing change from the usual sausage stuffed mushrooms.      INGREDIENTS: 24 large mushrooms Olive oil 2 lbs. fresh spinach, chopped, cooked, and squeezed completely dry 1 large fennel bulb, finely diced 4 green onions, sliced 2 cloves garlic, finely minced 1/4 cup butter Salt and cayenne, to taste 4 ounces Parmesan...Read More

If you would like to use fresh artichokes, be sure to steam the crowns until tender before proceeding with the rest of the recipe. Otherwise, bottled or canned artichoke crowns work beautifully for these delicious appetizers. INGREDIENTS: 36 artichoke crowns, prepared fresh or bottled Lemon pepper and garlic salt 1 1/2 lbs. cream cheese 6...Read More

Here’s a delicious coffee cake recipe from  B & R Farms featuring two fabulous ingredients – apricots and almonds. INGREDIENTS: 1 cup butter, softened 2 cups sugar 3 large eggs 1 cup sour cream 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup slivered almonds, divided 1...Read More