Burrata with Slow Roasted Tomatoes
Burrata and Fresh Mozzarella appear the same until you slice into it. Burrata’s centre is filled with fresh cream and curds, whereas Mozzarella’s interior is the same as the exterior.
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Crab and Artichoke Dip
Scoops of rich tomato sauce and creamy cream cheese with crab and marinated artichokes elevate this dip to company standards. Easy to make and very, very good.
Halloumi Cheese with Lemon
I’ve been making this appetizer for years. It’s really good before a Greek meal or as part of the Maze platter.
Roasted Red Pepper Hummus
Roasted Red Pepper Hummus is incredibly easy to make, regardless of whether you roast the peppers yourself or use purchased ones. This dip is smoky and creamy. It can be served as part of a Greek Meze platter with pitas, Tzatziki, Bruschetta, Saganaki, Halloumi Cheese …
Carne Asada for Tacos
Carne Asada simply means grilled meat. Layered on a corn tortilla, with the freshest of toppings. San Diego is given credit for thinking of piling Carne Asada on French Fries, with the usual Mexican style toppings – Pico de Gallo, Guacamole, Grated Cheese/Cojita, Jalapeño Crema, …
Shrimp and Guacamole Dip
Whether making Shrimp and Guacamole for 1 or a group this is a beautiful summer appetizer or meal. Serve with tortilla chips.
Enchiladas Verde
Verde or Green Sauce is made from a base of roasted tomatillos, onions, Serrano chilis and then blended with seasonings. A “sauce” is cooked, and a “salsa” is generally raw. It’s hard to beat premade Verde Enchilada Sauce to make this a quick meal.
Lasagna
Lasagna with flat pasta and rich tomato sauce made its debut in Ancient Naples and evolved into the dish we love today. Before that, Ancient Greece laid claim to a casserole with layers of pasta.
Hot Mushroom Salad
This salad is adapted from the Best of Bridge series, cookbooks that revolutionized cooking with their first book in 1976. Often, we had dinner parties, and everyone made a “new” recipe from the series! This salad was always a hit.
Italian Meatball Subs
Italian American cuisine is given credit for this delicious sandwich around the turn of the century. Great for summer company and groups of all ages. Serve alongside a simple Lucali Salad.