Prosciutto Egg Cups – Easter Brunch

These prosciutto egg cups are actually simple to make but they really lend an elegant look to any brunch buffet and is the perfect addition to my Easter Brunch menu.  I am going to serve this along with a walnut pesto to really make them extra special.  I am also serving a Caprese Salad that is my own twist on a traditional Caprese Salad because I add thinly sliced red onions, a pinch of red pepper flakes, and chopped pistachios for crunch. This recipe can be found in my cookbook, The ... Continue Reading

Walnut Basil Pesto

Walnut basil pesto is a wonderful twist on a classic pine nut pesto.  And if you live in Northern California, like me, then Walnuts are actually a local product and all the more reason to use them. But even if you don't, they are available year-round in any grocery store anywhere and are a healthy way to jazz up your pesto sauce.  They actually give the pesto a heartier profile and more texture and are less expensive than pine nuts.  Win-win.  But don't just take my word on it, try it!  I ... Continue Reading

Creamy Crab Dip with a Kick

This creamy crab dip is different than other crab dips out there.  It has plenty of fresh crab in it, and that's the star of the dish, but it also has a complexity and layers of flavors from a variety of freshly roasted peppers.  I used a blend that ranges from mild to medium hot to get the most in terms of different flavors and colors.  I think it should have a building heat that doesn't overpower the crab itself.  But feel free to change it up and use any peppers that you like.  And if ... Continue Reading

Fresh Fruit Salad with Lemon-Honey Dressing

This fruit salad is especially scrumptious during berry season but I make all year round and is from my cookbook, The Savory Gourmet. I adjust the amount of honey and lemon I use based on the natural sweetness of the fruit available to me.  So a little more honey in the winter and a little less in the summer.  But what I really love about this dish is how colorful it is and how just those little extra touches of the crème fraiche with the tangy sweetness of the dressing really makes this ... Continue Reading

Garden Zucchini Soup & Parmesan Thyme Crisps

My mom and my sister both got the gardener gene.  They are amazing and can make anything grow in abundance.  So when their zucchini comes in, well…let’s just say there aren't enough zucchini recipes to go around.  I created this one as a starter course to our Easter dinner last year and it was a huge hit in our family.  I decided to recreate this dish today but since my mom and sister aren't nearby I had to use organic store-bought zucchini.  It was still delicious but I sure missed ... Continue Reading