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By
Janet Mendel
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Recipe for Chickpeas with Spinach and Garbanzos con Espinacas. This meatles pottage comes from Seville. It’s such a popular dish that it’s served even in tapas bars. |
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By
Loretta McPhail
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Recipe for Nippy Pickled Strawberries. This recipe was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest. These make a great breakfast addition. They're also wonderful served with smoked turkey, fish and/or cream cheese. |
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By
Dorlores Kostelni
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Recipe for Overnight Mozzarella and Onion Pies. Make a great Sunday night supper or they can also be cut into small pieces and served as an appetizer. |
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By
Cheri Sicard
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Recipe for Green Tomato Pie. This recipe makes a great brunch addition or a light lunch entrée. Some people even like it for dessert. |
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By
Linda Ziedrich
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Recipe for Pickled Asparagus. This pickle is so much the rage now that you can even buy it in warehouse stores. But you can save money by making your own, even if you don't have an asparagus patch. |
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By
Bessie Sicard
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Recipe for Marinated Broccoli. This dish can be made far in advance and packs well, making it a welcome addition for picnics. |
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By
Bessie Sicard
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Recipe for Fennel Dressing for Marinated Asparagus or Mushrooms. This simple dressing works equally well for marinating asparagus or mushrooms. Both make a unique addition to an appetizer tray, zippy salad ingredients or a healthy snacks. |
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By
Joshua Griddle Inn, Mendocino County, CA
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Recipe for Wild Mushroom Crostini. Created by Mendocino, California's Joshua Griddle Inn this recipe for savory wild mushroom topped toasted baguette slices is part of Menodocino's annual Wine and Mushroom festival. |
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By
Florida Fresh Tomato Committee
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Recipe for Crostini with Tomato Basil Topping. This classic easy to make snack or appetizer combines the winning flavors of healthy fresh ripe tomatoes, basil , garlic, feta, olives and olive oil. |
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By
Chef Alain Giraud
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Recipe for L'Aperitif - Traditional Provencal Appetizers. from chef Alain Giraud of formerly of Santa Monica's Lavande. |
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