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
INGREDIENTS: 1 bunch broccolini, trimmed and blanched 1/3 cup fresh peaches or mangoes, pureed 3 tablespoon mango chutney, finely chopped 2 tablespoons fresh lime juice 1 teaspoon serrano chiles, finely minced 2 tablespoons red chiles, finely minced 3/4 teaspoon ground cumin 1/8 teaspoon salt METHOD: Bring a pot of salted water to a boil. Briefly...Read More
A minty yogurt dressing refreshes this versatile salad of peas, toasted almonds, celery, and green onions. It’s finger food when you spoon the mixture into tender butter lettuce leaves or a side salad for a picnic. INGREDIENTS: 1 cup slivered almonds, toasted 1 1/3 cup mayonnaise 1/4 cup plain Greek yogurt or sour cream 1...Read More
This is a large-batch hummus recipe — on purpose! I like to divide the hummus into several portions and stir in additional ingredients for variations, such as chopped roasted red peppers, caramelized onions, or chopped Kalamata olives. Hummus also makes a great filling for a vegetarian sandwich layered with sprouts, cucumber, and tomato. INGREDIENTS: 3-4...Read More
Skordalia is a potent, but delicious Greek dip or sauce with a rich velvety texture, healthy and full of antioxidants from the garlic and olive oil (and walnuts, if you use them). Skordalia can be made with potatoes, bread, or with a combination of walnuts (or sometimes almonds) and bread. Potatoes will give you a...Read More
This is a twist on Insalata Caprese, the ubiquitous tomato, mozzarella, and basil “salad” that often features as a starter when tomatoes are in season. This version, however, is more of dessert-meets-the-cheese-course. The basil syrup called for in the recipe was developed originally for making grown-up sodas. INGREDIENTS: 1 pint strawberries, tops removed and cut...Read More
Olives are a fruit and a native of the Mediterranean region. Olives are high in monosaturated fats and a good source of vitamin E. Olives are almost always on the Greek table, enjoyed as snacks or appetizers or as part of a meal. INGREDIENTS: 1/2 cup extra virgin olive oil 1/4 cup red wine vinegar...Read More
This recipe is a healthy, non-dairy version of a spinach dip made popular by Café La Vie, that featured raw food. INGREDIENTS: 2 1/2 cups zucchini 1/4 cup water 2 cups cashews (soaked) 1 1/2 tablespoons salt 2 tablespoons white miso 2 tablespoons lemon juice 1 tablespoon yellow onion 3 cloves garlic 1/2 teaspoon white...Read More
INGREDIENTS: 1 lb. celery root, coarsely grated or julienned 8 oz. cooked bay shrimp 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 cup mayonnaise 1 tablespoon chopped cornichons 1 tablespoon chopped capers 1 tablespoon EACH parsley, chives, tarragon, minced Salt and pepper to taste METHOD: In a non-reactive mixing bowl, combine grated celery...Read More
