I came across this recipe last year and have made it a few times since. So far, everyone who has eaten it has given it two thumbs up! And as Swiss chard is available for most of the year I think a good recipe to keep handy! For the Filling: 1 Tbsp. EVO 1 onion, … Continue reading Swiss Chard Tart With Feta And Currants
A New Years Eve favourite that may be a “blast from the past” but everytime I make them I am always reminded that some things never lose their appeal! I recommend that you use top quality fresh scallops; Finest at Sea,** here in Vancouver, is an excellent source. I like to make a slightly spicy … Continue reading Scallops Wrapped With Bacon
Simply a wonderful combination of flavours for a delicious fall appetizer. Local pears, some fresh rosemary and a bit of melted brie. I make a stash of the Honey Pear Preserves to have on hand for a quick appetizer. 1 baguette 3 Tbsp. EVOO 4 cloves garlic, minced 1 tsp. chopped fresh rosemary 8 oz. … Continue reading Honey Pear Crostini With Melted Brie
I just crave these dips in the summer. Transports me straight to the Mediterranean! Good pita and some great wine; just about perfect. I think dips are a wonderful thing to take to a party or get-together in the summer. Great with my Greek lemon-oregano chicken or marinated lamb. You might want to drain the yogurt … Continue reading 3 Mediterranean Dips
For a printer friendly version of this recipe, click here. The other day I was trying to figure out what the heck to do with that left-over saffron risotto from the other night. Having just returned from Italy guess what sprung to mind? Aww, you guessed! This risotto is not totally traditional…but it worked great! … Continue reading My First Arancini
For a printer friendly version of this recipe, Click here. When I noticed on Facebook how many people made that Mexican layered bean dip for their Super Bowl Sunday appetizer, I was quite surprised! I mean, that is one old chestnut if there ever was one and one that I have made a lot over the … Continue reading Warm Artichoke Parmigiano Spread
For a printer Friendly version of this recipe, click here. Mushroom soup, mushroom pasta sauce, mushroom filled ravioli, so many ideas, so little time, especially for wild mushrooms! If you like, you could change things up a bit by adding a few dried Porcini that have been soaked, drained and chopped or substitute some fresh … Continue reading Mushroom Crostini
For a printer friendly version of this recipe, click here. Boursin cheese can be quite expensive and I think this delicious version makes a great substitute for the bought Boursin. Great on crackers or slices of baguette and it will keep for up to 5 days in the fridge. I often make this around Christmas, … Continue reading Homemade “Boursin” Cheese
For a printer friendly version of this recipe, click here. Easy to put together, great on pita or slices of baguette, or even use in a salad. Use a creamy sheep or goat’s milk feta for the best flavour, also it spreads more readily. The cheese will keep up to 5 days in the fridge. … Continue reading Marinated Feta Cheese
For a printer friendly version of this recipe, click here. This is a dead-easy spread/topping. I like to use both Greek Kalamata olives and Greek green olives in brine. You will have to pit them but it’s not hard; just lay on a cutting board, place the back of a chef’s knife on the olive … Continue reading Green and Black Olive Tapenade
