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Archive | Appetizers

Asparagus Flatbread

Flatbread with Sweet Pea Pesto & Asparagus

Makes 2 large flatbreads/8 pieces each

2 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon sea salt
¼ cup olive oil
1 cup water
Sweet Pea Pesto (recipe follows)
1 pound asparagus
2 handfuls arugula
2 handfuls lettuce mix
Mint, Chives, and Parmesan curls

Make your flatbread dough.…

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Floral Brie

Photo: Kelly Yandell

1 cup white wine
1 package of powdered unflavored gelatin (about 2½ teaspoons)
1 round of Brie
Edible organic flowers and herbs*

Pour wine into medium saucepan and add the gelatin, sprinkling it evenly so granules don’t clump.…

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Cauliflower, 5 Ways


Make cauliflower ‘n’ cheese. Roast florets from 1 head at 450°F till tender, then mix with 4 cups cooked quinoa, some freshly snipped chives, 1 cup grated Gruyère. Return to oven until the cheese melts.

Make flatbread. Steam 2 cups of cauliflower florets in a steamer basket.…

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Asiago + Almond Biscotti

Photography by Ellise Pierce

Makes about 32

1½ cups all-purpose flour
3 tablespoons sugar
½ teaspoon sea salt
3 tablespoons olive oil
1 egg plus 1 egg yolk
2 tablespoons water
½ cup shredded Asiago cheese
½ cup slivered and blanched almonds
Leaves of 4 sprigs fresh thyme

Preheat oven to 350°F.…

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Strawberry-Thyme Croustades

Makes 6

¾ cup all-purpose flour
½ cup almond flour
1/3 cup oatmeal
¼ cup brown sugar
¼ teaspoon of salt
A few grinds of fresh black pepper
½ teaspoon fresh thyme leaves (divided use) plus extra for sprinkling
1/3 cup butter, at room temperature
½ pound strawberries, sliced
2 tablespoons local honey
¼ cup salted and roasted pistachios, chopped

Preheat the oven to 350°F and line a large baking sheet
with parchment paper.…

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Millionaire’s Bacon

Makes about 10-14 slices

1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon red pepper flakes
1 cup packed brown sugar
1 pound thick-cut bacon (10-14 slices)
Cayenne Caramel Sauce (recipe follows)

Preheat oven to 350°F. Place a flat roasting rack on top of a baking tray.…

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Beets can be so much more than part of the ubiquitous spinach-and-goat-cheese salad that they’ve become synonymous with in the last few years. Here’s what I like to make with them.

photo: istock.com/gesh


Wrap a large beet in aluminum foil and roast it in a 400°F oven until cooked through.…

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Going Tapas for the Summer

If you’ve ever spent any time in Spain, then you know about the breezy, whenever-you’re-hungry eating culture there—they’re grazers, mostly, stopping in at a favorite spot for lunch, having a little bit of something, then moving on before doing the same thing again later in the day, before dinner, or as dinner.…

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