“Caponata is a Sicilian cish that can be served as an appetizer, salad, side dish or relish. It is most often served at room temperature, but it can also be served hot and it is an excellent vegetarian topping for pasta.”
- extra virgin olive oil
- minced onion
- tomato sauce
- janchovy paste
- salt
- red wine vinegar
- water
- sugar
“Couscous is a mildly nutty-tasting grain that comes from North Africa. It makes a great stuffing, especially for a small cavity like a mushroom, because it’s so moist. When the stuffed mushrooms are baked, the full flavor of the couscous and the mushrooms really come through. These will go fast!”
- Freshly ground pepper
- Parmesan cheese
- freshly grated
- chopped fresh basil
- Salt
- couscous
- chicken or vegetable stock or purified water
- white wine
- extra-virgin olive oil
- chopped walnuts
Note: When using larger or smaller shrimp, increase or decrease cooking times for shrimp by one to two minutes, respectively.
- salt
- dry white wine
- peppercorns
- coriander seeds
- bay leaf
- fresh parsley leaves
- fresh tarragon leaves
- lemon juice from 1 small lemon
- Cocktail Sauce
- ketchup
- prepared horseradish
- table salt
- ground black pepper
- cayenne pepper
- fresh lemon juice
“Traditional patés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is elegant, filled with flavor, and nutritious. Enjoy it on a special occasion or as an everyday spread with whole grain crackers.”
- large eggplant
- walnut pieces
- extra-virgin olive oil
- ground allspice
- Salt and hot pepper sauce to taste
- olive oil
- chopped onions
- minced portabello mushroom
- ground pine nuts
- heavy cream
- cream cheese
- salt
- black pepper
- freshly grated parmesan cheese
- - 1 3/4 lb bread bowl
- Bread from hollowed out bowl
“Traditional Baba Ghanoush is usually made with eggplant, tahini, garlic, lemon juice, and olive oil. I’ve added the refreshing, palate-cleaning taste of lemon zest and mint. Baba Ghanoush is great on crispy cracker bread.”
- kosher salt
- black pepper
- Mint Oil
- fresh Italian flat-leaf parsely
- Generous 1/2 cup fresh mint leaves
- vegetable oil
- olive oil
- kosher salt
- black pepper
- fresh lemon juice
- garlic clove
- olive oil
Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. I also like to smear the dip inside warm crepes for a different kind of presentation.
- capers
- freshly squeezed lemon juice
- olive oil
- dried oregano
- salt or to taste
- freshly ground black pepper
- red wine vinegar
- pitas
- chopped fresh parsley
“I’ve replaced the traditional chickpeas with white beans to create a lighter taste and texture. Use this as a dip for crudites or crispy crackers or as a sandwich spread with smoked ham and tomatoes.”
- fresh lemon juice
- extra-virgin olive oil
- water
- Hungarian paprika
- kosher salt
We had this at Leslie’s Halloween party 2006
- shredded swiss cheese
- Thousand Island dressing
- Pretzel crackers or rye bread
Gluten-free
- * 4 slices all natural nitrate-free Genoa salami
- * 4 tsp mild goat cheese with garlic and chives
- * 4 slices of organic red pear