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
For a printer friendly version of this recipe, click here. If you have never tried locally grown cauliflower, you are in for a treat! It’s so sweet, crunchy & delicious. There are so many wonderful ways to use this veggie,
I make these peppers all the time in the summer. Everybody loves them. Even when I think I have made too many, there are usually no leftovers! Darn! I love to serve them with marinated zucchini, cheeses, proscuitto & salami,
For a printer friendly version of this recipe, click here. So simple but so good & keeps for a few days in the fridge. Fabulous as part of a antipasti platter or as an accompaniment to barbecued chicken or pork.
Here is a very simple, light and deliciously refreshing appetizer; especially good if made with produce from your local Farmer’s Market or your own garden! We had this as an antipasto in Panzano in Chianti a couple of years ago.