August, 2009

A colorful California version of this classic Greek sauce. Use on your favorite pita sandwich, gyro, falafel or as a fresh veggie dip

A quick and easy snack or lite dinner of creamed salmon and peas. Goes great over buttered toast.

This salad is a blend of roasted red onion, new potatoes, peppers, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with toasted pine nuts. Lovely for summer barbecues.

A fabulously different salad that serves twenty and is beautiful in a bowl. Lots of color and taste sensations

A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you’ll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.

Wasabi and jalapeno are blended into a creamy sauce. Use it for dipping raw vegetables, fried calamari, fish cakes, or anything you like!

A flavorful stock is the key to successful vegetarian cooking.

Apple cider is spiced like a gingerbread cookie and served warm with slices of orange and lemon in this holiday wassail punch.

Whenever we think of tarragon and eggs, we think of Bearnaise sauce, and this recipe takes you through the process wonderfully. You ‘ll need a double boiler and a bit of patience, but the rewards will be delicious.

This guacamole is fresh, green, and a little zesty.