Cauliflower Tapenade on olive bread

3C cauliflower florets

1 tsp. spice rub

3/4C - 1C olive oil

1C pitted green olives

2 scallions, sliced

2 Tbsp. fresh lemon juice

salt and pepper to taste

smoked paprika (for sprinkling)

olive bread (or bread of choice), cut into 12 slices

Preheat oven to 400F.  Toss cauliflower florets with 2 tablespoons olive oil and spice rub on a cookie sheet and bake until golden – about 15 minutes, turning once.  Let cool.

In a food processor combine cauliflower, olives and scallions and process until smooth. Add the lemon juice and enough olive oil to make a smooth paste.  Season with salt and pepper to taste.

Toast the olive bread slices in the oven until golden.  Spread with tapenade and sprinkle with smoked paprika.

MAKES:  2C

Deviled Eggs with Crab on micro greens

6 large eggs

2 - 3 Tbsp. yogurt, sour cream or mayonnaise

1 tsp. mustard

1 tsp. sherry wine vinegar

pinch cayenne pepper

1 Tbsp. scallions, minced

1 Tbsp. Italian parsley leaves, minced

1 Tbsp. capers, drained

½ lb. crabmeat, picked over (1 cup)

salt and pepper to taste

smoked paprika (for sprinkling on top)

1C micro greens

Vinaigrette

2 Tbsp. sherry wine vinegar

1 Tbsp. balsamic vinegar

1 tsp. mustard

4 1/2 Tbsp. olive oil

salt and pepper to taste

Place eggs in a pan and over with cold water.  Bring to water to a boil, remove pan from the heat, cover and let eggs stand 12 minutes.  Drain eggs and put in a bowl of ice water.  Let stand 5 minutes.  Peel and halve lengthwise.

Carefully scoop the yolks into a bowl.  Using a fork, mash the yolks with the yogurt, mustard, vinegar, cayenne, salt and pepper.  Stir in the scallions, parsley, capers and gently fold in crabmeat.  Generously mound the crab filling to egg-white halves.  Sprinkle with smoked paprika.  Toss the micro greens with vinaigrette to coat.  Divide greens among 12 plates.  Top each with a crab-filled egg half.  Serve.

MAKES:  12 appetizer servings

Spinakopia

2 Tbsp. unsalted butter

1 leek, white part only, washed well and finely chopped

1 lb. fresh spinach, cooked, squeezed dry and chopped

5 – 6 oz. feta cheese, crumbled

1 Tbsp. breadcrumbs

1/4C fresh dill, chopped

2 Tbsp. Italian parsley, chopped

1/4C pine nuts, toasted

salt and pepper to taste

½ package phyllo dough leave, completely thawed out

1 stick melted butter

Sauté leek in butter until soft, add spinach and sauté a few minutes to dry out.  Let cool.  Combine spinach mixture and remaining ingredients in a food processor and pulse until fairly smooth.

Preheat oven to 375F.  Using one sheet of phyllo at a time, butter, fold in half vertically, butter, cut into 4 long strips.  Place two teaspoon filling in the left-hand corner of each strip, fold into a triangle and continue to fold in a triangle until the end.

Brush with butter and place on a cookie sheet.  Repeat until filling has been used up.  Bake until golden – 15 minutes, turning once.

MAKES:  3-1/2 dozen or so

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         Leek Leek and Potato Tart

pastry

1-1/2C flour

pinch salt

1-1/2 sticks unsalted butter, cold, cut into pieces

1 large yolk

filling

2 Tbsp. unsalted butter

2 or 3 slices bacon, cut into pieces

3 – 4 leeks, white and light green parts only, sliced

salt and pepper to taste

¾ lb. red potatoes, roasted, cut into ½-inch slices

1C cream

1/2C manchego or goat cheese

For the pastry:  Put flour, salt and butter in a food processor and pulse 2 – 3 times.  Add the yolk and pulse to combine.  Add water as needed to form a dough that holds together.  Form into a disk, wrap in plastic wrap and chill 30 minutes.

For the filling:  Heat the butter in a pan, add the bacon and cook until brown.  Set aside.  Add the leeks, salt and pepper and cook until wilted and tender.  Add ¼ cup of the cream and cook until mostly absorbed.  Add the potatoes and ¼ cup more of the cream and cook until cream has absorbed.  Continue adding cream until the mixture is thick.  Remove from the heat, stir in bacon and let cool.  Stir in the cheese.  Preheat oven to 375F.  Roll out the pastry to a 17-inch circle.  Transfer to a parchment-lined baking sheet.  Spread with the leek mixture, leaving a border of about 2-1/2 inches all around.  Fold the border back over the filling.  Bake for 40 minutes or until bubbling and welling browned.  Slice and serve.

MAKES:  8 - 10 appetizer servings

Roasted Carrots with Greek yogurt and pita chips

2 Tbsp. olive oil

1/2 tsp. salt

1 tsp. sumac

zest of lemon

1 tsp. ground coriander

½ tsp. ground cumin

1 lb. medium carrots, peeled and slice diagonally ¼-inch thick and 2 to 3

  inches long

2 Tbsp. butter

1/4C golden raisins

1/2C roasted hazelnuts, coarsely chopped

½ tsp. fresh thyme leaves

½ tsp. sumac

1 Tbsp. Italian parsley leaves, chopped

1C Greek yogurt mixed with 1 tsp. thyme leaves

Preheat oven to 450F.  Combine oil, salt, sumac, lemon zest, coriander and cumin together.  Add the carrots and toss to coat.  Spread evenly on a baking sheet and roast, stirring once, until browned at edges, 15 to 18 minutes.  Let cool.

Cook the butter in a medium frying pan over medium low heat, stirring occasionally, until browned, 5 to 8 minutes.  All at once, add raisins, hazelnuts, ½ tsp. thyme and ½ tsp. sumac.  Cook, stirring, until raisins puff.  Let cool.

Spread yogurt on a platter.  Toss carrots with nut mixture and parsley and spoon over yogurt.  Serve with pita chips.

MAKES:  6 servings

Pita Chips

4 pita breads (6-inches wide), cut into wedges

3 Tbsp. olive oil

¼ tsp. salt

1 tsp. sumac

Preheat oven to 350F.  Combine oil, salt and sumac together and brush all over the pita wedges.  Arrange on a baking sheet and bake until golden and crisp, turning once, 8 – 10 minutes.  Let cool.

Grilled New Potatoes and broccoli with Greek garlic sauce

1-1/2 lb. tiny red- or white-skinned potatoes, cooked until tender

1 lb. broccoli rabe, trimmed

1/3C olive oil missed with 1 tsp. spice rub of choice

salt and pepper to taste

3 Tbsp. Italian parsley, coarsely chopped

Greek garlic sauce

1 medium red-skinned potatoes, cooked, peeled and chopped

1C day old crustless bread

1/2C blanched almonds

4 garlic cloves, peeled

3 Tbsp. fresh lemon juice

1 Tbsp. red wine vinegar

salt and pepper to taste

1/3C olive oil

2 Tbsp. Italian parsley

1/3C kalamata olives, chopped

In a food processor, combine the potato, bread, almonds, garlic, lemon juice, vinegar, salt and pepper and 2 tablespoons of water.  Process until fairly smooth.  Add more water if necessary.  With the machine running, gradually add the oil.  Season with salt and pepper to taste.  Stir in Italian parsley and olives.

Divide the potatoes among 5 or 6 flat metal skewers and brush with ½ of the olive oil/spice mixture.  Grill, turning occasionally, until the potatoes are crisp and brown on all sides, about 12 minutes.  Toss the broccoli rabe with remaining olive oil/spice mixture.  Grill until tender, turning occasionally.  Spoon the garlic sauce into the center of a serving platter and drizzle with olive oil.  Slide the potatoes from the skewers and arrange them around the sauce along with the broccoli rabe and olives.  Season with salt and pepper and sprinkle with Italian parsley.

MAKES:  6 servings

Brushetta with white bean and Swiss chard

olive oil (2 Tbsp., 2 Tbsp., 1 Tbsp.)

1 small onion, peeled and thinly sliced

6 garlic cloves, peeled and minced

2C cooked white beans, i.e. cannellini, rinsed, if canned

1 Tbsp. thyme leaves

Salt and freshly ground pepper

Pinch red pepper flakes

1 lb. Swiss chard, leaves only, coarsely chopped and rinsed but

  not dried

Parmesan cheese, sliced into “chips”

French baguette, cut into 24 slices

Preheat oven to 400F.  Arrange baguette slices on a cookie sheet and bake 3 – 4 minutes per side.  Set aside to cool.

Heat olive oil in a sauté pan; add the onion and garlic and sauté over low heat, stirring, until soft.  Add the beans and cook, stirring, until heated through.  Scrape the mixture into a food processor and puree until smooth.  With the machine running, add 2 tablespoons olive oil.  Transfer the puree to a bowl and stir in the thyme, red pepper flakes and salt and pepper, to taste.

Wipe out the pan and set it over moderately high heat.  Add the Swiss chard and stir until wilted.  Transfer to a colander, let cool slightly and then squeeze out the excess liquid.  Heat one tablespoon of olive oil in the pan, add the chard and season with salt and pepper.  Cook over moderately high heat, stirring, until heated through.

Spread each baguette slice with about one tablespoon of the bean puree and top with some of the chard.  Top each with a Parmesan “chip”.  Serve warm or at room temperature.

MAKES:  24

Deviled Eggs

6 large eggs

1/4C mayonnaise

2 tsp. Dijon mustard

salt and freshly ground pepper

smoked paprika (for dusting)

Place the egg in a pan, cover with water and bring to a boil.  Cover the pan, remove from the het and let stand 10 minutes.  Drain off the water and fill with cold water.  Crack and peel the eggs carefully.

Cut the eggs in half lengthwise and carefully remove the yolks.  Either mash the yolks with a fork or grate them on a box grater.  Stir in the mayonnaise, mustard, salt and pepper to taste and any other ingredient you like (see below for ideas).

Mound the filling into the white halves and sprinkle with smoked paprika.

MAKES:  12 eggs

Additional Ingredients

smoked salmon, finely chopped

chipotle chili, finely chopped

capers

cornichons, finely chopped

crab, finely flaked

Potato-smoked salmon crostini

½ lb. fingerling potatoes, halved lengthwise

2 Tbsp. olive oil

salt and freshly ground pepper

1/4C sour cream or crème fraiche

1 Tbsp. fresh dill, chopped

2 tsp. capers, chopped

1 tsp. drained prepared horseradish

3 oz. thinly sliced smoked salmon, divided into pieces

dill sprigs (garnish)

Preheat oven to 400F.  Toss the potatoes with olive oil, salt and pepper and place cut side down on a trimmed baking sheet.  Roast until golden.  Turn and roast another minute or two until crisp.  Drain on paper towels.

Meanwhile, blend sour cream with dill, capers and horseradish and season with salt and pepper.  Top each potato half with a piece of salmon, a dollop of sauce and a dill sprig.

MAKES:  8 servings

Shrimp with pesto-style salsa verde

24 jumbo shrimp, shelled and deveined

2 tsp. spice rub of choice

2 Tbsp. olive oil

salsa verde pesto

1/4C toasted blanched almonds

salt and freshly ground pepper to taste

1C packed Italian parsley leaves

1/2C packed fresh basil leaves

1/2C packed fresh cilantro leaves
1/4C packed mint leaves

2 Tbsp. garlic cloves, peeled and coarsely chopped

¼ tsp. dried red chile flakes

1/2C olive oil or more as necessary

1 Tbsp. white wine vinegar

Put the almonds, salt and pepper, Italian parsley, basil, cilantro, mint,  garlic and red chile flakes in a food processor and process until coarsely chopped.  With the machine running, add enough olive oil to make a thick puree.  Pulse in the white wine vinegar and set aside.

Toss the shrimp with spice rub and olive oil and broil until tender and let cool to room temperature.  Or, cook in boiling salted water, drain and toss warm into the salsa verde.  Toss the shrimp with the salsa verde and place on a platter with toothpicks.

MAKES:  6 servings

Brie en Croute with dried cherries, pecans and honey

1 sheet puff pastry, thawed out in the refrigerator

8 oz. wheel of brie, top rind removed

2 Tbsp. dried cherries, softened in hot water for 2 minutes, drained

   and patted dry

1/4C toasted hazelnuts or pecans, coarsely chopped

2 Tbsp. honey

egg glaze:  1 egg beaten with 1 Tbsp. water

crackers

Preheat oven to 400F.  Roll out puff pastry to a 14-inch square.  Place brie in the center.  Mix the cherries, hazelnuts and honey together and press into the top of the brie.  Gather up the opposite corners of the puff pastry at the top of the brie to make a little package.  Brush with egg glaze.  Make a few slits in the edges with a knife.  Place on a cookie sheet and bake 20 minutes or until the pastry is golden brown.  Let rest 30 – 40 minutes.  Serve with crackers

Warm Crab and Artichoke Dip

1/4C cream cheese, room temperature

3 Tbsp. mayonnaise

3/4C (about 4 oz.) crabmeat, well drained

6 Tbsp. grated Parmesan cheese

3 Tbsp. chopped drained grilled marinated artichokes from a jar

2 Tbsp. sliced scallions

2 Tbsp. diced red or yellow bell pepper

2 Tbsp. diced celery

1/4C fresh corn kernels

1 Tbsp. finely chopped fresh basil

2 tsp. Sherry wine vinegar

½ tsp. hot pepper sauce

Toasted baguette slices

Preheat oven to 400F.  Beat cream cheese until smooth.  Add the mayonnaise and season with salt and pepper to taste.  Fold in the crabmeat, ¼ cup of the Parmesan cheese, artichokes, scallions, red pepper, celery, corn, basil vinegar and hot pepper sauce gently with a rubber spatula.

Transfer the mixture to a two cup soufflé dish and sprinkle with remaining 2 tablespoons of cheese.  Bake until the mixture is warm and the cheese is melted, about 15 minutes.  Transfer to a platter and surround with toasted baguette slices.

MAKES:  1-1/2C

Spicy Shrimp

2-1/2 lb. large or jumbo shrimp, deveined

1/4C Italian parsley leaves, chopped

1/4C shallots, peeled and finely chopped

1/4C rice vinegar

1/4C Sherry wine vinegar

1/4C hot and spicy mustard

1/2C olive oil

2 tsp. crushed red pepper flakes

2 tsp. salt

freshly ground pepper to taste

toothpicks

Mix all ingredients except the shrimp together in a bowl and whisk until combined.  Bring 6C water to a boil in a pot, add the shrimp and return to a simmer.  Cook until they just turn pink – about 4 minutes.  Drain well.

Add the warm shrimp to the other ingredients and toss to coat.  Let cool 10 minutes.  Place into a large ziploc bag and chill overnight, turning occasionally.  Remove tails, spear with toothpicks and serve.

MAKES:  12  servings

Olive Tapenade Tart with caramelized red onions and ricotta

1 Tbsp. olive oil

1 Tbsp. unsalted butter

medium red onion, thinly

salt and pepper to taste

2 Tbsp. Italian parsley leaves, coarsely chopped

1 Tbsp. thyme leaves

3/4C tapenade

1/4C kalamata olives, coarsely chopped

1/2C whole-milk ricotta or goat cheese

1 sheet puff pastry, thawed and rolled out into a 9 x 12-inch rectangle

Heat the olive oil and butter in a sauté pan and add the sliced onion.  Cook until slightly wilted, reduce heat, cover lightly with foil and cook until caramelized.  Add salt and pepper, thyme leaves and let cool.

Preheat oven to 425F.  Line a cookie sheet with parchment paper and top with puff pastry sheet.  Prick the pastry all over with a fork.  Spread the tapenade evenly on the pastry leaving a ¾-inch border all around.  Top with the onions, chopped olives, Italian parsley and dollops of the cheese.  Bake until golden and light brown on the bottom – about 20 – 25 minutes.  Transfer to a rack and let cool slightly.  Slice.

MAKES:  6 – 8 servings

Warm Crab and Artichoke Dip

1/4C cream cheese, room temperature

3 Tbsp. mayonnaise

3/4C (about 4 oz.) crabmeat, well drained

6 Tbsp. grated Parmesan cheese

3 Tbsp. chopped drained grilled marinated artichokes from a jar

2 Tbsp. sliced scallions

2 Tbsp. diced red or yellow bell pepper

2 Tbsp. diced celery

1/4C fresh corn kernels

1 Tbsp. finely chopped fresh basil

2 tsp. Sherry wine vinegar

½ tsp. hot pepper sauce

Toasted baguette slices

Preheat oven to 400F.  Beat cream cheese until smooth.  Add the mayonnaise and season with salt and pepper to taste.  Fold in the crabmeat, ¼ cup of the Parmesan cheese, artichokes, scallions, red pepper, celery, corn, basil vinegar and hot pepper sauce gently with a rubber spatula.

Transfer the mixture to a two cup soufflé dish and sprinkle with remaining 2 tablespoons of cheese.  Bake until the mixture is warm and the cheese is melted, about 15 minutes.  Transfer to a platter and surround with toasted baguette slices.

MAKES:  1-1/2C

Goat cheese topped with warm apricot, cherry and chili chutney

8 oz. log goat cheese

chutney

2-1/2C dried apricots, coarsely chopped

1-1/2C apple cider vinegar

1-1/2C sugar

1C chopped roasted, peeled poblano chilies

1/2C dried sweet cherries

1/2C chopped red onion

1 cinnamon stick (3 inches)

1-1/2 tsp. mustard seeds

½ tsp. salt

3 Tbsp. Italian parsley leaves, coarsely chopped

Italian parsley sprigs (garnish)

crackers

Combine all ingredients except Italian parsley leaves in a 3-quart pan and bring to a boil.  Turn heat to medium, partially cover and simmer, stirring occasionally, until mixture thickens – about 20 minutes.  Uncover and simmer until most of the liquid has evaporated – about 5 minutes more.  Let cool, discard cinnamon stick and stir in Italian parsley leaves.

Preheat oven to 350F.  Place goat cheese in a glass dish and heat 5 minutes until just warm.  Transfer goat cheese to a platter and spoon some of the chutney on top.  Surround with crackers and garnish with Italian parsley sprigs.

MAKES:  8 – 10 servings

Roasted Pepper Rolls filled with goat cheese

4 red peppers (or orange or yellow), ends removed, cut down one side

  to open, veins and seeds removed, roasted flat, peeled

5 oz. goat cheese, soft

10 Kalamata olives, pitted and chopped (optional)

freshly ground pepper

Whip the goat cheese until fluffy.  Add the olives and pepper.  Lay the peppers out flat and spread each with ¼ of the goat cheese mixture.  Tightly roll up like a jelly roll.

Wrap each roll in plastic wrap and chill until firm – about one hour.  Remove plastic wrap and slice into three-fourth-inch rounds.  Serve with toothpicks stuck through the colored part of the pepper.

MAKES:  6 - 8 servings

Salmon Burgers with sun-dried tomato pesto on pita chips

3 slices pita bread, cut into 24 triangles

olive oil (for the pita bread and for sautéing the burgers)

spice rub of choice

1-1/2 lb. skinless salmon, finely chopped by hand

1C finely diced red and yellow peppers

1/4C finely chopped scallions

3 Tbsp. chopped arugula leaves

1/4C cream

2 tsp. Tabasco or other hot sauce

2 tsp. salt

freshly ground pepper

1 large egg white

sun-dried tomato pesto

micro greens (optional)

Preheat oven to 350F.  Toss the pita bread triangles with olive oil and spice rub and bake until crisp – 2 – 3 minutes per side.  Set aside.

In a large bowl, combine the salmon with the remaining ingredients, except the egg white and olive oil.  Mix lightly but thoroughly.  In a small bowl, beat the egg white until stiff.  Using a spatula, gently fold the egg white into the salmon mixture.  Form the mixture into 24 little patties, ½-inch thick.  Turn oven down to 300F.  In a sauté pan, heat one tablespoon of the oil until hot.  Add half of the burgers and sauté until golden on each side.  Transfer to the oven to finish cooking.  Sauté the remaining burgers and transfer to the oven.  Take the first bunch out of the oven and dab with paper towels to remove any excess oil.  Spread each triangle with some of the pesto and top with a salmon burger.  If desired sprinkle with micro greens.  Continue with remaining burgers.

MAKES:  24 appetizer salmon burgers

Goat Cheese with Asian Pear Marmalade

One 2-inch piece ginger, peeled and grated

1/2C water

grated zest of one orange

2 Tbsp. fresh orange juice

1/2C packed brown sugar

1 tsp. Chinese five-spice powder

1/2 tsp. vanilla

one cinnamon stick

4 Asian pears, or a combination of Bartlett and Asian pears, peeled,

  cored and chopped into ½-inch pieces

1 Tbsp. Italian parsley leaves, finely chopped

Italian parsley leaves, garnish

11 oz. log goat cheese

crackers

In a medium pan, combine all the marmalade ingredients together.  Bring to a boil, reduce heat, cover and simmer for three minutes.  Uncover and continue cooking, stirring occasionally, for 15 minutes, or until soft and not mushy.

Remove and discard the cinnamon stick.  Let cool to room temperature.

Place the log of goat cheese on a platter and spoon some of the marmalade on top.  Garnish with Italian parsley leaves.  Surround with crackers.

MAKES:  8 servings

Beef Satay

2 lb. flank steak or sirloin cut into strips

Marinade

4 garlic cloves, peeled and minced

1/4C sake or sherry wine

2 Tbsp. brown sugar

2 Tbsp. honey

2 tsp. dry mustard

2 tsp. sesame oil

2 tsp. lemon juice

½-inch piece gingerroot, finely chopped

Peanut Sauce

1/2C peanut butter

½ tsp. chili powder

1 Tbsp. sake or sherry wine

2 Tbsp. sesame oil

1 Tbsp. soy sauce

1 Tbsp. minced onion

1C coconut milk

1/4C chicken stock

1 Tbsp. molasses

Mix marinade ingredients together, add steak and marinade for 30 minutes.  Puree peanut sauce ingredients together in a food processor.  Place steak on skewers and broil or grill.  Serve with peanut sauce.

MAKES:  40 skewers