|
|
|
By
California Walnut Board
|
|
Recipe for Corn and Mushroom Stuffed Chiles Rellenos with Creamy Walnut Sauce. Chef Cristina Gonzalez of Lazy Acres’ Market came up with this recipe for the California Walnut Board. |
|
|
|
|
|
|
By
California Walnut Board
|
|
Recipe for Baked Pitas with Walnuts and Cherry Tomatoes. This is an irresistible appetizer baked on top of crispy pita triangles.
|
|
|
|
|
|
|
By
California Walnut Board
|
|
Recipe for Asparagus and Walnut Puffs. Make this elegant appetizer recipe anytime you need to impress. |
|
|
|
|
|
|
By
Kate Heyhoe
|
|
Recipe for Eggplant Pizettes, a great Italian bar food recipe to make at home. |
|
|
|
|
|
|
By
Cecelia Chiang and Lisa Weiss
|
|
Recipe for Cecelia Chiang's Eggplant in Garlic Sauce, a wonderful side dish or vegetarian starter. |
|
|
|
|
|
|
By
Jeff Cox
|
|
Recipe for Cheesy Corn Souffle. You’ll love the way the savory flavor of corn merges beautifully with Fontina cheese in a light and fluffy simple souffle. |
|
|
|
|
|
|
By
Bruce Brennan, AKA The Hippy Gourmet
|
|
Recipe for Bruce Brennan’s Eggplant Salad, from the companion book to his popular television The Hippy Gourmet. This isn’t you usual eggplant salad! |
|
|
|
|
|
|
By
Carol Gelles
|
|
Recipe for Old Fashioned Stuffed Mushrooms, a savory appetizer of herbed breadcrumb stuffed mushroom caps that’s open to lots of flavorful variations. |
|
|
|
|
|
|
By
The Fine Folks at the Hass Avocado Board
|
|
Avocado Stuffed Marinated Mushrooms. For a quick and easy appetizer, even at a picnic or tailgate party, serve these easy marinated mushrooms. |
|
|
|
|
|
|
By
The Culinary Institute of America
|
|
Recipe for Chilled Asparagus with Mustard Herb Vinaigrette. This recipe, from the Culinary Institute of America, makes great picnic or brown bag lunch fare. |
|
|
|
