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 […]

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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 […]

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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 […]

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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 […]

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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 […]

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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 […]

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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, […]

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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 […]

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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 […]

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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, […]

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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, […]

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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 […]

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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 […]

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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 […]

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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 […]

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