Category: Appetizer

  • Smoky Eggplant & White Bean Dip

    Smoky Eggplant & White Bean Dip

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    Smoky Eggplant & White Bean Dip Ingredients: 5 Tbs. extra-virgin olive oil; more for the pan 1-1/2 lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise 3/4 tsp. plus a generous pinch kosher salt 1/4 tsp. freshly ground black pepper 2 anchovy fillets (optional) 1 small clove garlic 1 cup canned…

  • Smoked Trout with Apple and Crème Fraîche

    Smoked Trout with Apple and Crème Fraîche

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    Smoked Trout with Apple and Crème Fraîche Ingredients: 2 medium sweet, firm apples (such as Gala or Pink Lady) 8 oz. smoked trout 3 Tbs. thinly sliced fresh chives 2 Tbs. roasted walnut oil 1/8 tsp. freshly ground black pepper About 1/4 cup crème fraîche 1 medium lemon

  • Rainbow Chard with Pine Nuts, Parmesan, and Basil

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    Rainbow Chard with Pine Nuts, Parmesan, and Basil Ingredients: 13 to 14 oz. Rainbow chard (about 1 large bunch) 1 Tbs. extra-virgin olive oil 3 Tbs. pine nuts Kosher salt 1 Tbs. minced garlic 1 Tbs. cold unsalted butter, cut into 4 pieces 1/4 cup grated Parmigiano-Reggiano 1/4 cup thinly sliced fresh basil leaves (8…

  • 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…