Appetizers & Light Bites

Greek Style Peppers Stuffed With Quinoa, Herbs, & Feta

March 24, 2011
Greek Style Peppers Stuffed With Quinoa, Herbs, & Feta

My Greek husband is not a fan of stuffed peppers – in the traditional Greek, or otherwise method.  Honestly, rice or meat stuffed peppers have never appealed to me either, so I took the liberty to try something much more fresh and flavorful.  These did not disappoint. As far as the family guinea pigs were [...]

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Amuse Bouche Monday: Minty Mashed Peas on a Taro Chip

March 8, 2010
Amuse Bouche Monday: Minty Mashed Peas on a Taro Chip

Fresh, sweet garden peas are mashed with fresh mint leaves, a touch of curry, and a pinch of cayenne and served on a crispy taro chip.

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Amuse Bouche Monday: Sweet Grape Tomato Tartare with Sea Lettuce, Ponzu

March 1, 2010
Sweet Grape Tomato Tartare with Sea Lettuce, Ponzu

Sweet grape tomatoes are minced into a “tartare” and simply dressed with ponzu, grated ginger, sesame seeds, and scallions on a piece of sea lettuce.

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Pimento “Cheese” Spread & Caramelized Onion Flatbread

February 26, 2010
Pimento

This is a tribute to the Southern classic pimento cheese spread, made with luscious macadamias and pine nuts, a perfect match with savory caramelized onion flatbread.

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Amuse Bouche Monday: Moroccan Quinoa Bites

February 22, 2010
Moroccan Quinoa Bites

Moroccan spiced quinoa with sun-dried tomatoes, preserved lemon, fresh herbs, and pine nuts are stuffed into little cucumber cups for an exotic bite-sized treat.

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“Fritto Misto” with Meyer Lemon Basil Tahini

February 17, 2010
Thumbnail image for “Fritto Misto” with Meyer Lemon Basil Tahini

Cauliflower, green onions, fennel, and asparagus are coated with seasoned flax meal and dehydrated till crispy, served with meyer lemon and basil tahini dipping sauce.

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Amuse Bouche Monday: Zucchini Pavé with Ume-Miso Sauce

February 15, 2010
Zucchini Pavé with Ume-Miso Sauce

Zucchini is cut into bite-sized 1″ x 1″ slices and layered with nori, scallions, and pickled daikon, dressed with a miso and umeboshi plum sauce.

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Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini

October 28, 2009
Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini

Thinly sliced meaty portobellos make a delicious carpaccio, accompanied by baby beets, arugula, and bocconcini “cheese” made with blended cashews and freshly grated horseradish.

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