Quince paste (or Dulce de Membrillo) is a popular addition to a holiday platter of cheese and meats. It also can be used as a filling for small pastries, like hand pies, using a slice of quince paste and a dab of cream cheese, enclosed in puff pastry or pie pastry, and baked. INGREDIENTS: 3...Read More

Indulge in the flavors of Sicily with this exquisite Italian Eggplant Caponata. Caponata is a time-honored Italian dish consisting of cooked eggplant, onions, celery, tomatoes, and other vegetables and then infused with the briny essence of olives, capers, and richness of olive oil. There are numerous regional variations of caponata, with some including pine nuts,...Read More

This delicious vegan Lebanese spread can be enjoyed with pita bread, fresh vegetables, grilled or roasted veggies, or as a filling in sandwiches or wraps. INGREDIENTS: 1 large eggplant (be sure it’s not overly mature, which can be bitter) 1/4 cup tahini 3-4 tablespoons fresh lemon juice 2 garlic cloves 1/4 teaspoon salt, and more...Read More

Green salsa made with tomatillos offers a mouthwatering array of flavors and variations! This tomatillo-avocado salsa verde is a crowd-pleaser and pairs beautifully with tortilla chips, jicama sticks, seafood tacos, cheese enchiladas, grilled meats, or as a tangy dressing for salads. Its vibrant green color and refreshing taste will have you coming back for more!...Read More

Use as an easy dip with corn chips or use as a topping for tacos, burritos or quesadillas. It’s also a delightful topping for grilled fish. INGREDIENTS: 4 ears fresh corn, husks and silk removed 1/2 cup red onion, finely chopped 1/2 ripe tomato, seeded, and finely chopped 2 jalapeño peppers, finely chopped 1/4 cup...Read More

In addition to serving this zesty, bright, buttery green olive tapenade as an appetizer on toasted crostini (and it’s wonderful that way!), it also adds a sophisticated finishing touch for grilled fish and chicken, and pasta, and makes a unique savory spread for tea sandwiches. INGREDIENTS: 2 cups pitted Castelvetrano olives 2 tablespoons capers, drained...Read More

This tropical salsa is great with brie quesadillas, fried fish tacos, or serve with grilled swordfish or halibut. INGREDIENTS: 3 kiwi fruit, small dice 3 mangoes, peeled, cored, small dice 2 red bell peppers, small diced 2 bunches cilantro, chopped 2 serrano chilies, minced 1/4 cup olive oil 1/4 cup lime juice 1 tablespoon sugar...Read More

INGREDIENTS: 1 cup onion, minced 1 tablespoon butter 1/2 teaspoon ground cumin 1/2 teaspoon savory 1/2 teaspoon fine herbs 1 cup raw almonds, finely ground 1/2 cup plus 2 tablespoons bread crumbs, toasted in the oven 2 tablespoons parsley, freshly minced 1 teaspoon tamari 1 small garlic clove, minced Salt and pepper 2 – 4...Read More

These delectable blue cheese “cakes” puff up like light miniature soufflés while baking and settle back into the ramekin as they cool. Serve on a bed of lightly dressed baby greens with a generous dollop of the sweet, tangy onion pear relish for a light luncheon or as an appetizer. INGREDIENTS: 1 3/4 lb. cream...Read More

This dish was inspired by a small plate that a chef sent out one hot night almost thirty years ago. It was one of those things where the chef was being thrifty, but I would have paid gladly for this great combination of cool crunch and silky, nutty-flavored sauce. As it was, the waitress brought...Read More