BOILED PISTACHIO NUTS
Ever hear of boiled peanuts? Well, I had only pistachios on hand and I just decided to boil them, and WOWE! Thank you to whomever put that boiled peanut bug in my ear – long ago. If not for that, I never would have known this other pleasure! These are my mussels!
Makes as many as you want
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BLACKENED CAULIFLOWER BUDS
Steamed cauliflower buds coated with a dry batter mix, then pan-fried with garlic till blackened. Served with a sweet onion mustard sauce! Perfect for restaurant or home!
Serves 2-4 as a first course (sit down to eat) appetizer
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BLACK & WHITE BAKED STUFFED ARTICHOKES
Black and white fresh breadcrumbs mixed with cashew crumbles, garlic and lemon. Stuffed in pre-cooked fresh, whole artichokes and baked till steaming hot!
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SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS
Gourmet Pearl Oyster mushrooms combined with sauteed onion, celery, garlic and steamed eggplant. Mixed with fresh potato breadcrumbs, fine cashew crumbles, white wine and saffron. Stuffed into crimini and white button mushroom caps, baked till hot, then served with a saffron remoulade sauce!
Makes approx. 42 stuffed mushrooms – approx. 6 servings
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BAKED STUFFED ARTICHOKES
Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot!
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BREAD STUFFING FOR ARTICHOKES
A fresh lemon, garlic and dill seasoned bread stuffing with sautéed mushroom, onion and celery!
Makes enough to stuff 5-6 artichokes
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BAKED STUFFED ARTICHOKES WITH COUSCOUS
Fresh cooked artichokes stuffed with a sweet onion and fresh garlic couscous, flavored with extra virgin olive oil and poultry seasoning. Baked till piping hot!
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AVOCADO WITH FENNEL DRESSING
Sliced avocado halves drizzled with fennel seasoned oil and vinegar! A special treat!
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AVOCADO WITH GRAPEFRUIT VINAIGRETTE
A light, zesty grapefruit vinaigrette with dill that goes especially well drizzled over avocado!
Makes enough for 4-5 servings
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