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

These pickled strawberries are bright, crunchy, and versatile. They are a delicious addition to salads. They are great coarsely chopped, tossed with fresh herbs, and served with seafood or used as an accompaniment on a cheese plate. INGREDIENTS: 1 cup white wine vinegar 3/4 cup red wine vinegar 6 ounces ice 1 cup sugar 1...Read More

From Wikipedia, the free encyclopedia – Poke (English pronunciation: /poʊˈkeɪ/) is a raw fish salad served as an appetizer in Hawaiian cuisine. Pokē is the Hawaiian verb for “section” or “to slice or cut.” INGREDIENTS: 1 pound fresh sashimi-grade Yellowfin (Ahi) Tuna, cut into small cubes 1/2 cup toasted sesame oil 1/4 cup soy sauce...Read More

An elegant looking appetizer with lots of bright flavors, perfect with a glass of something bubbly or a dry white wine. INGREDIENTS: 8-12 paper-thin slices prosciutto (enough to cover a 12-14 inch platter) 1/4 pound wedge Pecorino-Romano cheese 1 pound purple asparagus, fattest spears, trimmed and peeled 1 Meyer lemon, cut in half Extra virgin...Read More

INGREDIENTS: 1 1/2 pounds button mushrooms 1-2 cups balsamic vinaigrette (recipe follows) METHOD: Clean the mushrooms. Do this by wiping them down with a clean towel or using paper towels. If you must, lightly rinse them with cold water and dry them with paper towels. Prepare the mushrooms for cooking. Decide on what you will...Read More

Green garlic packs wallop of garlicky goodness into this easy appetizer. This hummus is best served and eaten right away, since the flavor will intensify. Serve with crackers, pita bread, or fresh veggies. INGREDIENTS: 1 bunch green garlic (6 to 8 stalks), cleaned, trimmed and chopped 2 tablespoons Meyer lemon juice 1/2 teaspoon sea salt...Read More

What is green garlic? Green garlic shoots are the immature garlic “thinnings” from garlic plantings that farmers begin to remove in March and are plentiful at the farmers’ market through most of the spring. Green garlic resembles an overgrown scallion or green onion. Stir Green Garlic Pesto into hot pasta (linguine works great for this...Read More

We love the versatility of this spicy spread! Use it as an appetizer with crackers or as a spread for toasted bagels, biscuits, or sandwiches. Want to jazz up your mac and cheese? Stir in a spoonful or two into your favorite recipe. INGREDIENTS: 2 cups shredded extra-sharp cheddar cheese 8 ounces cream cheese, softened...Read More