seasonal, modern, exuberant
Sweet and tender baby beets are roasted with balsamic vinegar and served with crunchy pistachio, salty feta and a drizzle of pistachio oil. They make for a gorgeous and super-delicious appetizer that’s perfect for an antipasti, mezze or tapas spread.
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Artichokes look so prickly that you wonder how anyone could eat them. But braise them at gentle heat for a good amount of time, and they turn softer than you can imagine…they literally melt in your mouth!
This classic recipe for braised artichokes has been in my repertoire for many years. I created it several years ago, upon my return from a trip to Tuscany. On that particular holiday, I’d fallen in love with the odd-looking vegetable and couldn’t wait to come home and start experimenting.
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Whenever I throw a dinner party, it’s always a multi-course affair. So starting the meal with a light appetizer is key – the last thing I want is for my guests to fill up before they get to the main course.
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This lovely appetizer is absolutely ideal for a dinner party… It’s gorgeous to look at and marvelously flavorful.
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When summer is in full force, cucumbers follow suit in the most overwhelming fashion.
They are piled high on the shelves of every grocery store, where they sell for a pittance. You’ll find them in all shapes and sizes at your local farmers’ market. And, if you happen to be growing a couple of plants in your backyard, by now your harvest is so abundant that you’re giving your cukes to anyone who will take them!
So what do you do with all these cukes?
The first cucumber sandwiches are exciting and delicious for sure, as well as the summer tossed salads with lots of cucumber in it, but if that’s all you do with your cucumbers, soon enough you’ll have lost your enthusiasm for this prolific veggie.
But cucumbers happen to be very versatile. And with a little creativity, they lend themselves to many wonderful dishes… like today’s recipe.
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