Grilled Ciabatta with Full Quiver Bacon & Mozzarella
• 1 loaf of ciabatta bread • 4 slices bacon • zest of 2 lemons • 8 oz. Full Quiver Mozzarella • 4 stems of fresh rosemary • 1 clove of garlic • extra virgin olive oil • 3 Read on!
Category Archives: Appetizers & Snacks
Fava Bean Bruschetta
• ½ # fava beans in their pods • a small bunch of fresh mint • sea salt and freshly ground black pepper • extra virgin olive oil • ½ c finely grated Veldhuizen parmesan • juice of 1 Read on!
Deviled Eggs
• 6 eggs, hard cooked and peeled • 1/4 cup mayonnaise • 1 teaspoon whole grain mustard • 3/4 teaspoon white wine vinegar • pinch of salt • fresh ground black pepper • smoked paprika • 2 Tbs minced Read on!
Kale Chips
1 bunch kale 1 Tbsp. extra virgin olive oil 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the Read on!
Squash Blossom Quesadilla
5 tablespoons unsalted butter 1/2 cup finely diced red onion 2 jalapeno chiles, stemmed, seeded and finely diced 10 squash blossoms, roughly chopped 1 cup thinly sliced summer squash 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 Read on!
Fig & Onion Bruschetta
Figs: 1 cup fresh figs, stemmed, halved 1 cup boiling water 3/4 cup dry red wine 2 tablespoons sugar 1 small bay leaf 1/8 teaspoon coarse kosher salt 1 teaspoon red wine vinegar Onion: 1 1/2 teaspoons butter 1 Read on!
Asian Salad Rolls with Almond Dipping Sauce
3 cloves garlic, minced 2 tablespoons plus 2 teaspoons fish sauce Juice of 1 lime 1/2 pound boneless, skinless chicken breast, pork tenderloin, or strip steak 1/2 cup almond butter 1/2 cup chicken stock 1 Thai or Serrano Chile Read on!
Okra Cornmeal Fritters
4 bacon slices, cooked crisp & chopped (save drippings) 1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup) 1/2 pound fresh okra, trimmed and chopped 1 large egg 1 cup well-shaken buttermilk 1 cup cornmeal (preferably stone-ground) Read on!
Cherry Tomato, Ricotta, and Olive Galettes
3 tablespoons olive tapenade 1/2 cup loosely packed fresh basil leaves, washed, spun dry, and cut crosswise into thin strips 1/4 cup ricotta 1/4 cup freshly grated Parmesan (about 3/4 ounce) 2 galette rounds, baked ½ pound small vine-ripened red Read on!