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

Egg salad is delicious and versatile. Use it as a filling for sandwiches, a bagel topping, or as an appetizer with crackers. INGREDIENTS: 8 large eggs 1/4 cup mayonnaise 1 tablespoon fresh dill or tarragon, minced 2 tablespoons chives, minced 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper Optional Additions: avocado...Read More

Classic French rémoulade is a mild white sauce, but the spicier New Orleans version is made with Creole mustard and horseradish. Elegant old restaurants in the French Quarter, such as Arnaud’s and Galatoire’s, serve the most delicious shrimp rémoulade in town. This creamier sauce is closer to the version served at Arnaud’s. It’s delicious over...Read More

Here’s a winning combo – comfort food plus great nutrition! Serve these crispy-baked sweet potato “fries” as an appetizer or as a side dish with turkey burgers. INGREDIENTS:   For Sweet Potatoes 4 large sweet potatoes, peeled 4 tablespoons extra virgin olive oil 2 teaspoons ground cumin 1 teaspoon sweet smoked paprika (or hot paprika,...Read More

INGREDIENTS: 1 market bag bean mix (1 3/4 cup) from New Natives 2 lemons, juiced 2 garlic cloves 1-2 tablespoons tamari soy sauce 1/4 to 1/2 cup fresh organic carrot juice METHOD: Put all ingredients in a food processor or blender and blend till smooth. (A blender may need a little more liquid to get...Read More

Chef Charles Phan of the Slanted Door, one of San Francisco’s hottest Asian bistros, shares his coveted recipe for braised pea greens seasoned with the flavors of garlic and sesame. This preparation complements fish or chicken dishes beautifully or can be served over rice for a light lunch. INGREDIENTS: 1 lb. fresh pea shoots (New...Read More

This is a mouth-watering, delicious Indo-Chinese appetizer popular in the Straits region of Southeast Asia and throughout Malaysia and India. The cauliflower has a crispy coating and is glazed with a tangy spicy sauce. INGREDIENTS: 1/2 medium-head cauliflower, cut into bite-size florets Oil – for deep frying For the batter: 5 tablespoons all-purpose flour 3...Read More

INGREDIENTS: 1 egg white 1 tablespoon water 2 cups whole natural or blanched almonds 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt or sea salt 1/8 teaspoon ground ginger 1 cup golden raisins METHOD: Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Whisk egg white...Read More

INGREDIENTS: 1 egg white 1 tablespoon water 3 cups whole blanched almonds (about 1 lb.) 1/4 cup sugar 2 teaspoons ground cumin 1 teaspoon ground coriander 2 teaspoons coarse salt 1 1/2 teaspoons ground red pepper METHOD: Preheat oven to 275 °F. Line a rimmed sheet pan with parchment paper. Whisk egg white and water...Read More

INGREDIENTS: 2 cups whole natural almonds 1/4 cup honey 2 tablespoons butter 1 cup turbinado sugar METHOD: Spread almonds in a shallow pan. Place in cold oven; turn oven to 350°F and roast for 12 to 20 minutes, stirring occasionally, until well roasted. Over medium heat in a medium saucepan, heat honey and butter to...Read More