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

INGREDIENTS: 1 pound Medjool dates, pitted (approximately 30 dates) 30 almonds (not flavored) 15 slices quality bacon, cut in half 30 wooden toothpicks, soaked in water for 20 to 30 minutes METHOD: Preheat oven to 350°F. Stuff each date with one almond. Wrap a half slice of bacon around the date and secure the bacon...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

As egg whites contain no cholesterol, and the “yolk” consists of tofu and mayo made from oil and avocado, this is a cholesterol-free dish that is full of flavor. INGREDIENTS: 12 hardboiled eggs, halved and yolks removed 1/2 cup avocado “mayonnaise” (see recipe) 1/2 cup firm tofu 1/2 teaspoon Piment de la Vera*, or regular...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

“Loaded with flavor but light as a feather. Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. We changed it up by using aged Manchego, Parmesan, and a bit of black pepper,  for addictive bites that will be a hit...Read More