INGREDIENTS: 1 bunch broccolini, trimmed and blanched 1/3 cup fresh peaches or mangoes, pureed 3 tablespoon mango chutney, finely chopped 2 tablespoons fresh lime juice 1 teaspoon serrano chiles, finely minced 2 tablespoons red chiles, finely minced 3/4 teaspoon ground cumin 1/8 teaspoon salt METHOD: Bring a pot of salted water to a boil. Briefly...Read More

This is a large-batch hummus recipe — on purpose! I like to divide the hummus into several portions and stir in additional ingredients for variations, such as chopped roasted red peppers, caramelized onions, or chopped Kalamata olives. Hummus also makes a great filling for a vegetarian sandwich layered with sprouts, cucumber, and tomato.    INGREDIENTS: 3-4...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

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

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

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

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