Artichokes with Lemon Aioli Dip

INGREDIENTS
4 globe artichokes
2 lemons
1 recipe lemon aioli (see recipe) or any favorite vinaigrette
DIRECTIONS
Wash the artichokes to remove and grit between the leaves.
Snap off the stems at the base, so the artichokes stand upright. Use kitchen shears to trim the tips of each leaf. Rub the cut leaves with lemon to prevent discoloration.
Cook the artichokes in [...]

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Cherry Spicy Brown Mustard

Makes 3 cups of mustard
INGREDIENTS
1 cup Founders Brewing Company Cerise Cherry Ale (Grand Rapids, Michigan) or any cherry ale
1 cup malt vinegar
½ cup dried cherries, chopped superfine
½ cup whole brown mustard seeds
2 tablespoons dry mustard
1 tablespoon fresh horseradish, grated
2 tablespoons honey
2 teaspoons salt
1 teaspoon black pepper
1 [...]

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Chive Dip

A light and easy chive dip to add to your crudité spread.

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Eggplant Dip

Serves 6
Ingredients
1-2 globe eggplants (totalling 2 lbs), peeled and coarsely chopped
2 red onions, coarsely chopped
1 large red bell pepper, coarsely chopped
3 tablespoons extra virgin olive oil
1-2 garlic clobes, chopped
1 teaspoon fresh oregano
Juice of one lemon – about 2½ tablespoons
2-3 tablespoons roasted tahini (sesame paste)
¼ cup chopped parsley (set aside some for garnish)
¼ cup of walnuts, [...]

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Fresh Guacamole

Makes approximately 3 cups
INGREDIENTS
6-8 avocados, ripe and soft, but not mushy
½ cup fresh cilantro leaves, chopped fine
½ cup tomatoes, chopped fine
½ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
5-6 limes
PREPARATION
In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth. Add cilantro, [...]

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Fresh Guacamole

Makes approximately 1½ cups
INGREDIENTS
4 avocados, ripe and soft, but not mushy
¼ cup fresh cilantro leaves, chopped fine
¼ cup tomatoes, chopped fine
¼ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
Juice of 3 limes
DIRECTIONS
In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth.
Add [...]

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Fresh Tomato Salsa

Makes approximately 3 cups
INGREDIENTS
3 cups red cherry tomatoes, chopped fine
2 medium yellow tomatoes, chopped fine
½ cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup fresh cilantro leaves, chopped fine
1-2 jalapeño peppers, seeded and chopped fine
1 teaspoon cumin
Juice of 3-4 limes
Salt
PREPARATION
Mix all ingredients in a medium-sized mixing bowl until well combined. [...]

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Lavender-Honey Mustard

Makes 2 cups mustard
INGREDIENTS
1 cup Brasserie Dupont Bière de Miel biologique (Belgium) or any Belgium style honey beer
½ cup malt vinegar
¼ cup black mustard seeds
¼ cup dry mustard
¼ cup honey
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon lavender flowers
DIRECTIONS
In a medium bowl whisk together beer, vinegar and mustard seeds. [...]

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Nectarine Green Bell Pepper Salsa

Makes 2-3 cups
Ingredients
2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt
Directions
In a medium bowl combine the nectarines, peppers, onions, chili [...]

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Pineapple, Red Onion Serrano Salsa

Makes 2-3 cups
Ingredients
1½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano peppers, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)
Directions
Toss all ingredients together in a medium bowl and mix well. Let stand approximately 1 hour before serving, keep cold.

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Roasted Tomatillo, White Onion & Jalapeño Salsa

Makes 2-3 cups
Ingredients
10-12 medium tomatillos, quartered
1 medium white onion, peeled and quartered
2-3 jalapeños, cut in half and deseeded
2 pablano peppers, cut in half and deseeded
2 teaspoons salt
1 teaspoon cumin
Juice of 1 lime
¼ cup fresh cilantro leaves, chopped
Directions
Preheat oven to 400°F. Place tomatillos and onions on a lined bakking sheet. On another lined baking sheet place [...]

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Salsa Acapulceno

Makes 2-3 cups
Ingredients
4 roma or plum tomatoes, chopped small
¼ cup capers
½ cup green olives, pitted and chopped
1 small white onion, chopped small
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon salt
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped fine
Directions
Gently mix together all ingredients and let stand at least [...]

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Salsa Acapulceno

Makes 2-3 cups
Ingredients
4 roma or plum tomatoes, chopped small
¼ cup capers
½ cup green olives, pitted and chopped
1 small white onion, chopped small
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon salt
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped fine
Directions
Gently mix together all ingredients and let stand at least [...]

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Salsa Rojo (Red Sauce)

Makes approximately 1½ cups
INGREDIENTS
1 tablespoons olive oil
2 medium dried red chilies, seeded and chopped (stems included)
½ a medium yellow onion, chopped
½ a poblano pepper, seeded and chopped
1 medium tomato, chopped
½ tablespoons tomato paste
2 tablespoons fresh cilantro leaves
1 clove garlic, chopped
½ teaspoon cumin
¼ teaspoon cumin seeds
¼ teaspoon smoky chili powder
1 teaspoon salt
½ cup water (or chicken [...]

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Salsa Verde (Green Sauce)

Makes approximately 1½ cups
INGREDIENTS
¼ pound tomatillos, husks removed, cut in quarters
1 poblano chili pepper, seeded and chopped
¼ teaspoon cumin
¼ cup water
¼ teaspoon salt
¼ cup fresh cilantro leaves
2 tablespoons half-and-half
Juice of 1 lime
DIRECTIONS
Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are [...]

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Sweet Maple Mustard

Makes 2 cups mustard
INGREDIENTS
1 cup Smutty Nose Baltic Porter (New Hampshire) or any rich porter beer
1 cup malt vinegar
¾ cup brown mustard seeds
3 tablespoons dry mustard
¼ cup maple syrup
2 tablespoons fresh rosemary, chopped fine
2 teaspoons salt
1 teaspoon black pepper
DIRECTIONS
In a medium bowl whisk together beer, vinegar, and mustard [...]

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Tangy Muhammara (Red Pepper & Walnut Dip)

Ingredients
1 cup walnuts
3 to 4 cloves garlic
¼ cup breadcrumbs
2 red peppers, roasted and pureed
3 tablespoons tomato paste
1 tablespoon pomegranate molasses
1 teaspoon lemon juice
Salt to taste
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried mint (or 1 tablespoon chopped fresh mint)
2 teaspoons olive oil, plus more as needed
Directions
In the food [...]

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