Deviled Eggs
Deviled Eggs are a family and friends favorite. It’s a classic, but can be elevated in so many ways if you choose. My favorite, but simple way, is to add micro-greens for crunch. Other ideas are to add caviar or smoked trout. Ingredients 1 dozen eggs 1/2 cup olive oil 3/4 cup Hellman’s Mayonaisse 2 teaspoons dijon mustard 1/8 tsp. onion powder salt and pepper … Continue reading Deviled Eggs
Quote of the Day
“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. Julia Child Continue reading Quote of the Day
Arancini Balls
I made the risotto the night before. This helps in two ways. First, when entertaining, anything I can do in advance is a huge plus, and the risotto also forms more easily around the mozzarella center when it has had time to set. I also choose to make these as a vegetarian, gluten free appetizer, but you can certainly use regular chicken stock, bread crumbs, … Continue reading Arancini Balls
Winter Harvest Endive Cups
These two-bite endive cups are fast (just twenty minutes!), nutritious, and totally foolproof. They’re naturally vegetarian and gluten free, and packed with flavor. Plus the beautiful green hues and pops of red are so very seasonal and cheerful. Continue reading Winter Harvest Endive Cups