Parsnip mousse with Gorgonzola Dolce and tomato coulis

There’s something absolutely irresistible about the flavor of parsnips and blue cheese – it’s like magic. And here, the two are paired to make the most luxurious, weightless mousse!

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Pepperonata with Buffalo mozzarella

Pepperonata, an Italian stewed pepper dish, is absolutely succulent… but it’s never better than when made with just-picked sweet bell peppers. The end of summer and fall is the peak season for peppers, so this is the time of the year when I love to make this scrumptious dish.

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Two-color tomato napoleons with roasted eggplant and basil pesto

This mouthwatering and colorful appetizer is brimming with the essence of summer. Indeed; juicy, ripe yellow and red tomatoes; roasted eggplant; fragrant pesto and creamy mozzarella make for a flavor-packed combination.

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Melon carpaccio with lime and tarragon

Who knew that four ingredients, assembled in the most simple fashion, could taste so delicious?! The key is to pick the most fragrant melon you can find and then cut it in super-thin slices – a process that releases the fruit’s exquisite aromas.

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Balsamic-roasted baby beets with feta and pistachios

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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