Heirloom Tomato, Avocado & Burrata Tartines

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Heirloom Tomato, Avocado & Burrata Tartines

The slices of tomato pair perfectly with creamy burrata, slices of avocado, grilled bread, and watercress for a fresh summer appetizer.

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Chicken Flautas with Mushroom and Roasted Corn

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Chicken Flautas with Mushroom and Roasted Corn

Cinco de Mayo is upon us.  I’m sure that many of you will use your “taco Tuesday” recipes for the May 5th celebration, but instead, consider switching to chicken flautas for the upcoming holiday.

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Baked Spicy Salmon Hand Rolls

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Baked Spicy Salmon Hand Rolls

This version of “sushi” is perfect for people who are skeptical of raw fish or just don’t enjoy it; these salmon rolls have the same flavor profiles but use the cooked salmon instead.

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Bagna Cauda Crudité Platter

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Bagna Cauda Crudité Platter

The Italians typically eat this warm dip in the fall and winter, but I like to break the so called “rules” and serve it in the spring and summer months as a light dip for fresh raw vegetables like carrots, cucumber, cauliflower, peas and radish.

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Whipped Spiced Ricotta Toast

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Whipped Spiced Ricotta Toast

In this recipe ricotta cheese is combined with honey, olive oil, red pepper and oregano for a slightly sweet and spicy seasoned appetizer.

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Braised Oxtail Arepas with Avocado & Black Beans

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Braised Oxtail Arepas with Avocado & Black Beans

These Venezuelan-style arepas are served stuffed with oxtails that have been braised with red wine and chili powder and filled with avocado, black beans and plantains.

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Oysters Rockefeller

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Oysters Rockefeller

This dish was created at Antoinette’s in New Orleans as an American alternative to the French classic, escargot - or “baked snails”. Oysters Rockefeller are oysters on the half shell topped with spinach and a butter sauce.

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Antipasto Platter

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Antipasto Platter

Antipasto, an Italian-style hors d'oeuvres, typically contains a variety of meats, cheeses, and vegetables. “Antipasto” literally translates from Italian to “before the meal” in English.)

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Green Olive Tapenade

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Green Olive Tapenade

Tapenade is a garlicky and salty dip from Provence made from olives, garlic, anchovies, almonds and capers.

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Romesco

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Romesco

Romesco is an easy dip made from roasted red pepper and almonds.

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