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

This vegan version of karidopita is full of flavor, spicy and moist — a satisfying cake to enjoy anytime. INGREDIENTS: Cake 1 cup vegetable oil 2 cups water 1/2 cup cognac 1/2 cup golden raisins 1/2 cup dark raisins 4 cups all-purpose flour 1 1/2 cups sugar 4 teaspoons baking powder 1/2 teaspoon cinnamon 1/2...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

Compotes are delicious served spooned over pound cake or a scoop of ice cream for a light dessert. Use as a topping for creamy oatmeal or yogurt for breakfast. INGREDIENTS: 1 cup dried apricots 1 cup dried plums (or prunes, pitted) 1 cup golden raisins 1/2 cup sugar 1 strip of lemon peel 2 whole...Read More