Fresh Roasted Fresh Carrots

FRESH ROASTED FRESH CARROTS I’ve roasted carrots many times, but not this fresh. Sweet. Natural sweetness emerges with all freshly roasted veggies, but this time, these carrots are different. Maybe because they’re organic; maybe because the tops were still fresh looking and green. I liked carrots even as a kid. Mom peeled them, cut offContinue reading “Fresh Roasted Fresh Carrots”

Burnt Garlic Asparagus

BURNT GARLIC ASPARAGUS Fresh steamed asparagus, chilled, then when ready to serve sautéed in extra virgin olive oil, burnt garlic, smoked paprika, pink Himalayan salt and fresh grind black pepper! That’s it. Easy. You won’t want to pass this gem of a recipe by! Serves 4-6 as a side dish

EXTRA VIRGIN OLIVE OIL MAYONNAISE

EXTRA VIRGIN OLIVE OIL MAYONNAISE Silken-type tofu processed with extra virgin olive oil, vinegar and spices to create a smooth, flavorful veggie mayo! Use as is, or add a few extra ingredients to make it Supreme! Either way, it’s delicious and will suit all of your mayo needs – especially if you live in anContinue reading “EXTRA VIRGIN OLIVE OIL MAYONNAISE”

GRILLED PEANUT BUTTER AND ROASTED PEPPER SANDWICH

GRILLED PEANUT BUTTER AND ROASTED PEPPER SANDWICH Pan-fried in extra virgin olive oil and cracked pepper!  A great grill cheese sandwich alternative! Makes 1 sandwich

ANTIPASTO RELISH FOR CRACKERS

ANTIPASTO RELISH FOR CRACKERS Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d’oeuvres I served and everybody loved it! It’s simple, easy toContinue reading “ANTIPASTO RELISH FOR CRACKERS”