Most of us have, at some point, enjoyed hummus either as a dip with pita bread and veggies or as a condiment slathered over a falafel. The recipe is simple; grab a can of chickpeas (aka garbanzo beans), garlic, tahini, lemon or lime juice, coriander and process in a blender. Hummus is a healthy substitute for mayonnaise or butter. That said, I went off it for a period of time as I found it boring until I decided to add anchovies…blame it on the anchovy butter I made a couple of weeks ago. Sure, you can jazz it up by adding sumac or cumin but nothing quite took hold of my taste buds the way anchovies did. Continue Reading →
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Crostini (little crusts in Italian) are the easiest appetizers one can make. There are oodles and oodles of variations and limited only by one’s imagination. Creative ones such as smashed avocado topped with thinly sliced cucumber seasoned with chili flakes and a splash of extra-virgin olive oil or mashed fresh peas with sea salt, extra-virgin olive oil, and a squeeze of lemon juice. Consider white bean hummus slathered on a toasted slice that’s been perfumed with garlic – doesn’t that sound delish? Continue Reading →
What do you get when grilled baguette slices (crostini) and roasted cipollini onions come together? Answer: a heavenly snack that’s so easy-to-make and ridiculously delicious! Cipolini (chip-oh-LEE-nee) onions are small and flat. The word in Italian means little onion and are sweeter than the average yellow or white onion. I have seen them in food shops and always passed by them – in my mind they were just too small to make anything with until the other day. Continue Reading →
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