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1st COURSE APPETIZERS

TOFU TASTE SENSATIONS

TOFU TASTE SENSATIONS

Contains the mellowed essence of all taste sensations in one healthy appetizer! Umami awaits your permission to indulge you!

Makes 6 appetizer plates

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1st COURSE AFC GOAT APPETIZERS

BOILED PISTACHIO NUTS – GOAT

BOILED PISTACHIO APPETIZER 1

BOILED PISTACHIO NUTS – GOAT

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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1st COURSE APPETIZERS BITES HAPPY NEW YEAR MY CAULIFLOWER PLANT MEAT

BLACKENED CAULIFLOWER BUDS

BLACKENED CAULIFLOWER ON PLATTER

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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1st COURSE APPETIZERS MAINS MY ITALIAN STUFFING

BLACK & WHITE BAKED STUFFED ARTICHOKES

ARTICHOKES SINGLE SERVING

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!

Makes 2

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1st COURSE APPETIZERS MAINS SAFFRON VEGETABLES

SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS

SHARON'S PEARL OYSTER STUFFED MUSHROOMS

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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1st COURSE APPETIZERS MAINS MY ITALIAN STUFFING VEGETABLES

BAKED STUFFED ARTICHOKES

BAKED STUFFED ARTICHOKES

Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot!

Makes 2

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1st COURSE APPETIZERS MAINS STUFFING

BREAD STUFFING FOR ARTICHOKES

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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1st COURSE APPETIZERS MAINS STUFFING VEGETABLES

BAKED STUFFED ARTICHOKES WITH COUSCOUS

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!

Serves 2

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1st COURSE APPETIZERS SALADS VEGGIES

AVOCADO WITH FENNEL DRESSING

AVOCADO WITH FENNEL DRESSING

Sliced avocado halves drizzled with fennel seasoned oil and vinegar! A special treat!

Serves 2

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1st COURSE APPETIZERS SALADS VEGGIES

AVOCADO WITH GRAPEFRUIT VINAIGRETTE

AVOCADO WITH GRAPEFRUIT VINAIGRETTE

A light, zesty grapefruit vinaigrette with dill that goes especially well drizzled over avocado!

Makes enough for 4-5 servings