Pico De Gallo
Pico De Gallo This is a simple condiment that’s dead easy and marvelously delicious and full of flavor. If you don’t like cilantro, then you’ll need to skip this one, because the cilantro really makes it. I know people who think they absolutely hate cilantro, but this topping appeals because it is so light, fresh, …
Fruit Chutney
Cathi Dicocco’s Fruit Chutney Chutney is a wonderful way to use and preserve fruit when it’s plentiful and in season. This recipe shows you how easy to make and how truly delicious homemade chutney can be. You’ll love the mouth watering aromas and the special complement this chutney is to just about anything you serve …
Garlic Confit
Garlic Confit There is nothing finer or more mellow tasting than roasted garlic. And it’s so easy, why not try it? Ingredients: 3-4 heads of fresh garlic, cut in half through the center, not stem to end Extra virgin olive oil A good-sized bunch of fresh thyme (lemon thyme is delicious) About 20 whole black …
Sundried Tomato Pesto
Sundried Tomato Pesto This recipe is wonderful – very dense and delicious. The measurements are not exact, however there is no way to mess this up. Six oven dried tomatoes (see Cathi’s Oven Dried Tomatoes) 1 whole bulb roasted garlic 1 clove fresh garlic, coarsely chopped 1 handful fresh basil (about 1/2 cup of leaves) …
Cilantro Mint Pesto
Cilantro Mint Pesto Another recipe from my buddy, Cathi Dicocco, this Cilantro Mint Pesto is light and delicious, with a little hint of heat from the jalapeño and brightness from the fresh lemon. There is no need to add oil, however you may if you wish. I love this as a light summer pasta dish. …
Roasted Chickpeas with Garlic and Sage
Roasted Chickpeas with Garlic and Sage Roasted and crunchy, savory chickpeas make a wonderful nutty treat. This recipe is a perfect blend of textures and flavors. Have these on hand during cocktail hour, for picnic snacks, or dropped into a salad. The roasted garlic and toasty sage are equally delicious. So, for a change, when …
Vegan “Cream” Alternative
One trick I learned in Italy while making vegetable minestrone or potato leek soup was how to thicken a soup without cream. My non-dairy option can also be added to mashed potatoes or pasta sauces to add extra protein and a rich delicious flavor. My substitute “cream” consists of cannellini beans, puréed in a food …
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