Category: Appetizer

  • Crab & Avocado Salad

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    Crab & Avocado Salad Servings: four as a first course; two for lunch. Ingredients: 3 Tbs. mayonnaise 2 Tbs. buttermilk 1/2 tsp. grated lemon zest 2 tsp. fresh lemon juice; more for sprinkling 1/2 tsp. Dijon mustard Kosher salt and freshly ground black or white pepper 8 oz. crabmeat, preferably lump, picked over to remove…

  • Kale and Caramelized Onion Turnovers with Lemon and Pine Nuts

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    Kale and Caramelized Onion Turnovers with Lemon and Pine Nuts Ingredients: For the filling 2 Tbs. extra-virgin olive oil; more as needed 1 tsp. unsalted butter; more as needed 1 medium yellow onion, thinly sliced Kosher salt and freshly ground black pepper 2-1/2 oz. lacinato kale, ribs removed and coarsely chopped (about 2-1/2 cups) 1…

  • Smoked Salmon and Caper Spread

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    Smoked Salmon and Caper Spread Serve this dressy spread on top of toasted baguette rounds, naan, cucumber rounds or table crackers For breakfast or brunch, serve with bagels or over scrambled eggs with slices of sweet, ripe melon like cantaloupe or honeydew on the side. Ingredients: 6 oz. thinly sliced cold-smoked salmon 3/4 cup crème…

  • Spinach & Artichoke Dip

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    Spinach & Artichoke Dip Ingredients: 16-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped 14 oz. can artichoke hearts, thinly sliced and patted dry 1 cup freshly grated Parmigiano-Reggiano 3/4 cup mayonnaise 3/4 cup sour cream Kosher salt and freshly ground black pepper Preparation 1). Position a rack in the center of the oven and…

  • Tomato, Chive & Pine‑Nut Salad with Gorgonzola Toasts

    Tomato, Chive & Pine‑Nut Salad with Gorgonzola Toasts

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    Tomato, Chive & Pine‑Nut Salad with Gorgonzola Toasts This salad is gorgeous when you make it with the four colors of tomato, but it’s still excellent if you only use one or two colors. If possible try heirloom tomatoes with this recipe. Ingredients: 1/3 cup pine nuts 1/4 cup extra-virgin olive oil 2 Tbs. balsamic…

  • Black Bean, Corn and Avocado Salad

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    Black Bean, Corn and Avocado Salad It takes about 10 minutes to throw together and is its versatility. Eat it simply on its own as a salad, scoop it up with tortilla chips, put it between tortillas and call it veggie tacos, or use it to top grilled chicken or steak Ingredients: 1½ cups (1…

  • Fingerling Potatoes with Avocado and Smoked Salmon

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    Fingerling Potatoes with Avocado and Smoked Salmon Ingredients: 1 pound fingerling potatoes, halved lengthwise 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 ripe avocado, halved 1 tablespoon minced fresh dill 1 teaspoon lemon zest 2 teaspoons fresh lemon juice 1/8 teaspoon salt 1 (4-oz.) package thinly sliced smoked salmon Preparation 1. Preheat…

  • Crab Toasts with Smashed Avocado and Bloody Mary Aïoli

    Crab Toasts with Smashed Avocado and Bloody Mary Aïoli

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    Crab Toasts with Smashed Avocado and Bloody Mary Aïoli A rich yet light crostini seafood as a starter to nibble on. The crab, avocado and mayonnaise mixtures can be made up to four hours before serving. Cover and refrigerate if assembled beforehand. 8 oz. jumbo lump crabmeat, picked over 1-1/2 tsp. finely grated lemon zest…

  • Smoked Salmon Rolls

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    Smoked Salmon Rolls 1/4 lb. cream cheese, at room temperature 2 tsp. fresh lemon juice 1 tsp. finely grated lemon zest 2 Tbs. plus 2 tsp. thinly sliced fresh chives Kosher salt 3/4 cup shaved fresh fennel 8 oz. thinly sliced smoked salmon (not hot-smoked) 1 Tbs. finely chopped fennel fronds TIP: You can mix…

  • Zucchini with Feta and Olives

    Zucchini with Feta and Olives

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    Zucchini with Feta and Olives 3 or 4 small green or yellow zucchini (about 1 pound) 4 teaspoons basil pesto 12 pitted Kalamata olives, chopped 4 ounces feta, crumbled Olive oil Salt and pepper