These jumbo beef meatballs are tossed in homemade scallion BBQ sauce then served over queso and with a side of fritos.
This salad combines some of my favorite ingredients into one dish: sliced heirloom tomato - a fresh and vibrant summer staple - blends well with salty prosciutto, creamy burrata and crusty grilled bread. Get ready to put this garlic-basil oil on absolutely everything!
This cheesy spinach dip filled with tomatoes, green chilies and tomatoes combines Mexican and Mediterranean flavors for a crowd-pleasing appetizer.
These scallops are seared so that they are golden-brown and are served with a nutty brown butter sauce that contrasts with the fresh, sweet taste of watermelon and the spicy notes of the Serrano pepper.
Variations of this dish can frequently be found at plenty of sushi restaurants but I started eating a similar plate at the Nobu in Malibu.
The pods are glazed in soy sauce and garlic with just a hint of spice from the cayenne and whole peppers.
I usually start with a base – plain hummus - then add all sorts of ingredients. In this case I add extra lemon and garlic for added zest.
I’ve been on a sun dried tomato kick recently. I’ve been adding them to everything from hummus to pizza.
This zesty dip reminds me of sitting in the warm sun at a bed and breakfast I stayed at with my family in Aegina, Greece.
I like to think of this as "naked bruschetta " because the cherry tomatoes are so juicy and flavorful you don’t need any other flavors, they just enhance the flavors that are already there.