INGREDIENTS: 6 large artichokes, trimmed to the pale tender leaves, some stem left on if edible 1 cup loose mint leaves, chopped 2 tablespoon mint leaves, sliced into fine chiffonade* 3 cloves of garlic-thinly sliced 2 lemons, sliced (optional) plus 1 lemon cut in half for rubbing the cut surfaces Salt and fresh ground pepper...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

Roasting vegetables brings out their natural sweetness and crispy edges add a toothsome quality that makes them extra-delicious with a garlicky aoili. INGREDIENTS: Aioli: 1 cup mayonnaise, such as Best Foods 1 tablespoon extra-virgin olive oil 2 teaspoons chopped fresh oregano 2 garlic cloves, pressed 1 teaspoon fresh lemon juice 1/2 teaspoon finely grated lemon...Read More

Fresh artichokes are available year-round in California, but some claim the “frost-kissed” chokes you find in January and February are the sweetest. However, spring is the official season for artichokes and you’ll find them in abundance at the farmers’ markets. Medium to large artichokes are best for steaming — save the smaller ones for roasting....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