Maine Wild Blueberry Salsa
An antioxidant powerhouse that tastes incredible. The contrast between the sweet wild blueberries and tartness of the onions, peppers and tomatoes, makes this a great dish on its own with tortilla chips or served alongside beef or chicken.
Fig Brulee with Burrata Cheese
These were amazing with the fresh, creamy burrata, but any style cheese plate would benefit mightily from the shiny, sexy fruit. If cheese isn't your thing, go grab a pint of vanilla ice cream, forget all about that sweet-savory thing, and just go full-dessert.
Bruschetta with Shallots
Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour.
Peach Brulee Burrata Bruschetta
A slice of toast with a schmear of Burrata is already a beautiful thing, but when you add a nice pinch of Herbes de Provence salt, then a slice of peach brulee, you are talking about a whole new level of beautiful. This is perfect for any kind of entertaining that occurs while fresh peaches are still in season.
This Latino dish makes a refreshing summer snack with a surprising combination of flavors! Children love it.
Grilled Shrimp Scampi Cocktail
A nice twist on a classic favorite. When catering I serve mine hanging from the edge of a HUGE martini glass with crushed ice in the center and a bowl of red cocktail sauce propped in the ice.
Mango, Peach and Pineapple Salsa
This fruity and spicy salsa is yummy on just about everything from chips to barbequed chicken, tacos, and even tofu! By the way, pineapple mojitos are a great accompaniment!
This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!
This recipe is a great way to serve crunchy and refreshing raw jicama to a large group of people.