This simple yet irresistible appetizer captures the essence of late summer—sweet, juicy cherry tomatoes, fragrant garlic, and briny feta cheese meld together under the broiler into a bubbling, golden dish that’s perfect for sharing. The heat softens the feta just enough to make it creamy inside, while the quick-sautéed tomatoes and capers create a tangy,...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: 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
