Appetizers
Smoked Salmon Toasts
Suggested wine pairing: 2017 Margerum Riviera Rosé. For the full article and other recipes, click here. Makes 4–6 servings 1 dozen eggs ¾ cup creme fraîche 2 tablespoons mayonnaise ½ cup smoked salmon, chopped 2 tablespoons chopped chives Salt and pepper 1 baguette Put eggs into a large pot and cover with water. Bring to slow boil and cook
November 06. 2018 | | 0 comments
Hortopeta
This dish is like spanakopita, but made with other types of greens. You can really use anything: spinach, chard or even kale. Mix it up! It’s a great way to use up a bumper crop of any dark greens you have in your garden. If the phyllo seems intimidating, keep playing with it. If it
January 07. 2018 | | 0 comments
Appetizers, Food, Local Challenge
Eat Local Challenge #13
There is nothing like a good snack to get you through the day. We all fall subject to snack attacks, and busy weekdays often require on-the-go munching. Pre-made (and homemade) snacks to keep in the refrigerator and pantry are perfect for these hectic days. It’s great to have local bites on hand to avoid the
October 17. 2017 | | 0 comments
Herbes de Provence Cheese Crackers
Photos by Joshua Curry These are a slightly softer, thicker cracker with lots of flavor from the herbes de Provence and aged cheese. They are delicious for snacking or as an accompaniment to wine. Make them for the Eat Local Challenge or any time you want an easy homemade snack. Makes 18–20 crackers 1 cup
October 01. 2017 | | 0 comments
Palak Ki Tiki (Spinach and Potato Cakes)
From the article ‘Indian Feast’ by Laura Booras in the Fall 2017 issue. For a link to the article and all the recipes in this menu, go to Global Local Cuisine. I love these as a crunchy starter, served with a bright, fruity wine. They’re really good on their own, and with many dips as
September 27. 2017 | | 0 comments
Appetizers, Food, Local Challenge, Recipes, Recipes
Conrad’s Ceviche
Conrad Gonzales of Valle Fresh says his inspiration for this recipe came from a love of citrus-cured fish. He says, “Tuna, salmon, halibut, shrimp, scallops—I love playing with different flavors and textures of ceviche. I like a creamy and crunchy element in the form of avocado and fresh fried corn chips.” This particular recipe is
October 01. 2016 | | 0 comments
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