A client recently asked me to create a mushroom tart to serve with beef tenderloin for a dinner party, and this is what I came up with.
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Tag Archives: Vegetarian
Mushroom Tart
Empanadas
Here’s an adaptation of a recipe I first made while studying at the Western
Culinary Institute in Portland, Oregon. I recently made them for a school
fundraiser that I catered. Other items on the menu included charcuterie and
crudite platters and a selection of cheeses. Continue reading
Plantain Chips
Here’s an easy (and healthy) alternative to fried tortilla chips that I like to serve as an appetizer. I had been buying plantain chips at Trader Joe’s until my recent Whole30 challenge, when I tried to make as much of the food I consumed as possible.
Herbed Potato Salad
The Fourth of July is right around the corner, so here is a picnic/barbecue-worthy recipe to hopefully inspire you.
Potato salad is a staple for a lot of summer picnics, and many people think that means lots of mayonnaise, eggs, calories—and guilt.
Personally, I prefer the French style of potato salad, which is made with a vinaigrette instead of a heavy mayonnaise dressing. The advantages: There is less worry about food spoiling, and it’s better for you. Potatoes are a good source of vitamin C. Continue reading
A Versatile Summer Salad
This recipe is adapted from one in Fine Cooking. Every year they put out a special Fresh edition geared toward summer produce and what to do with it. I have found several go-to recipes in these publications.
This particular recipe is especially nice, because you can use frozen corn and black-eyed peas—making it more accessible year-round.
Posted in Recipes, Salads, Vegetables
Tagged Recipes, Salad, vegan-optional, Vegetarian
Caprese Bites
The combination of tomatoes, mozzarella and pesto (or basil) is a popular appetizer that can be served in many different forms. I have served it as the traditional caprese salad, layering slices of tomato, fresh mozzarella, and basil leaves, drizzled with olive oil. And I have used a fresh basil sprig as a skewer and threaded it through small tomatoes and mini mozzarella balls.
Party Mix
A little while ago, out of the blue, I got this sweet email from the nanny of one of my clients: Continue reading
Perfect Pesto
Earlier this year I had a fair amount of arugula remaining from an event. Because I also had walnuts in my freezer (I keep them there to prevent them from turning rancid), I decided to make pesto—to be used at a later date. Continue reading
Superfoods in a Salad
One of my clients likes to serve healthy food at all of her events. This is one of the salads we created together and that I recently served at a luncheon for her.
It is very simple and chock full of nutrient-rich foods (otherwise known as “superfoods”). Continue reading
Luck o’ the Irish
Both of my parents are Irish and after talking about visiting Ireland for a number of years, I finally had a chance to do so five years ago.
After we returned, my mother-in-law gave my husband and me a book of Irish recipes that featured things we enjoyed during our two weeks spent exploring the island. Continue reading
Thyme with Sage 