These mushrooms caps may seem too difficult to make, but they aren’t! With only a few simple steps, create a delicious and creative dish! Serve them as an appetizer and watch them disappear, or make them for a light lunch or dinner as a meatless alternative!
These are a healthy and popular version of pita chips that flew out the door of the cafe. They are a great snack to go with smoked trout dip, hummus, salsa and more.
This smoked trout dip is such a versatile appetizer. It can be served in the cucumber cups, as shown, or in celery sticks, belgium endive, crackers, crostini, and honey-wheat pita chips. You can also served plated as an entree salad!!
You may shell your summer peas on the porch with a bowl in your lap, or buy them cleaned from a tailgate market. No matter how you procure these little green beauties, Hendersonville Chef Laurie Bakke, author of Laurie Bakke’s Cookbook, has a fresh pea dip recipe worthy of their […]
I took a week off and traveled to Charleston, SC and Tybee Island in Georgia, just outside of Savannah. The first part of the trip to Charleston began with my sister, Janet Jacobson. We were looking for relaxation, good food, art galleries and time to read our books. We took […]
Fondue is an ideal opener for parties, get-togethers and family dinners. Delicious, fun to make and simple to prepare, it is no wonder that fondue is back in style. It is not necessary to serve fondue in a fondue pot; a warmed ceramic bowl could work nicely. However, I do […]