Appetizers
Cote d’Azur on your Plate for July 4th, Pissaladiere with Provencal Olive Relish from ‘Flavors of Summer’
Mango Power Lunch with Fresh Summer Mango Rolls from ‘Vegan with a Vengeance’
Salsa Cinco de Mayo Away with Mango Habanero Salsa from Sol Cocina chef ‘Salsas and Moles’
Mexican Ceviche, Salmon and Scallop Ceviche from ‘Mexican Flavors’
Grated Horseradish and Ikura Topping, Boquerones Toasts from ‘A Boat, a Whale & a Walrus!’
La Cale style Mussels in Cider from Renee Erickson ‘A Boat, a Whale & a Walrus’
Ananas Reinette for Asturian Style ‘Chorizo in Cider’ from ‘Apples of Uncommon Character’
Cucumber Basil Sparkler opens Salad Buffet for a Hot Day from ‘Foods for Health’
Recent Comments