Bursting with fresh and peppery notes, this arugula pesto offers a unique twist on the classic Italian condiment that will add a zesty touch to your dishes. INGREDIENTS: 1 bunch arugula 1/2 bunch of flat-leaf parsley (about 40 stems) 1 large or 2 medium cloves of garlic, germ removed 1 tablespoon lemon juice Salt and...Read More
Serve pesto stirred into pasta, over baked potatoes, or spread over toasted baguette slices. Delicious with turkey or roasted chicken sandwiches, too! INGREDIENTS: 2 cups firmly packed fresh basil leaves (about one large bunch of basil) 1/3 cup pine nuts, walnuts, or almonds, lightly toasted until fragrant 1/4 cup Italian parsley leaves 2-3 large cloves...Read More
Use this traditional Indian tandoori marinade on chicken or lamb cubes for skewers. This is quick and easy to make with a food processor. INGREDIENTS: 1/2 onion, peeled and coarse chopped 2-3 cloves garlic, peeled and de-germed 1 1/4 inch long piece of ginger, peeled and chopped 3 tablespoons fresh lemon juice 1 teaspoon salt...Read More
Here’s a zingy topping for grilled fish or chicken, or pan-seared scallops. Or, toss with boiled shrimp. This relish also adds a bright note to broccoli and pasta. You will need a very sharp knife for this recipe! INGREDIENTS: 1 large shallot, finely diced 1 tablespoon rice vinegar or lemon juice 1 pinch of salt,...Read More
This tropical salsa is great with brie quesadillas, fried fish tacos, or serve with grilled swordfish or halibut. INGREDIENTS: 3 kiwi fruit, small dice 3 mangoes, peeled, cored, small dice 2 red bell peppers, small diced 2 bunches cilantro, chopped 2 serrano chilies, minced 1/4 cup olive oil 1/4 cup lime juice 1 tablespoon sugar...Read More
Versatile! Use as a relish with pork, lamb, chicken, or turkey — or serve as a fresh salsa with corn chips! INGREDIENTS: 2 medium pomegranates, seeded (about 1 ½ cups arils) 1/2 cup finely chopped red onion 1 1/2 tablespoons finely chopped, green jalapeno pepper 1 tablespoon lemon juice 1 tablespoon sugar 1/4 teaspoon salt...Read More
INGREDIENTS: 5 large pomegranates, seeded 5 large oranges, peeled and trimmed into segments 1/3 cup fresh cilantro chopped 5 green onions, ends trimmed thinly sliced 4 tablespoons fresh lime juice 1 1/4 teaspoons ground cumin 3-4 tablespoons fresh jalapeno chili minced, seeded Salt to taste 2 tablespoons extra virgin olive oil METHOD: Break the pomegranate...Read More
These delectable blue cheese “cakes” puff up like light miniature soufflés while baking and settle back into the ramekin as they cool. Serve on a bed of lightly dressed baby greens with a generous dollop of the sweet, tangy onion pear relish for a light luncheon or as an appetizer. INGREDIENTS: 1 3/4 lb. cream...Read More
This colorful sweet and sour salsa is exquisite over grilled sea bass, halibut, or Dungeness crab cakes. INGREDIENTS: 4 kiwi, peeled and chopped into 1/4 inch dice 2 cups fresh pineapple, chopped into 1/4 inch dice 2 red bell peppers, seeded and chopped into 1/4 inch dice 1 small red onion, finely chopped 1/2 cup...Read More
