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

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