This Dip for Artichokes is an easy breezy lime, basil and butter sauce; it elevates each steamed Artichoke leaf to another level until its tender heart! The way my dad showed me how to eat artichokes when I was a kid stays my favourite. I steam them, add a citrus-basil butter sauce to dip each leaf in, and then the “piece de consistency,” the delicious and tender heart. Splendide this Basil Lime Dip for Artichokes! A Flower Veggie Artichokes are flower buds cut out just before blooming; being one of the only few comestible flowers we eat along with zucchini flowers, broccoli and cauliflower. There are about 140 varieties, from small purple ones to big massive ones. In Spain, they grow all year long, although there are high seasons which are in spring and fall. You’ll see them in many restaurants, cut simply in half and cooked directly on the grill…
Baked or Air fried Sweet Potato Fries with Wasabi & Pea Dip is a healthy and dynamic duo of colours and flavours. The sweetness…
These Purple Phyllo Egg Rolls with pork, red cabbage, ginger and garlic are wrapped into a crunchy Filo pastry. Baked or Air fried instead…
Simple little filo cups filled with Asparagus Mini Quiches made with a touch of Gruyere cheese and leeks because spring is at the door!…
The ultimate tapa for Catalans, pa amb tomaquet, or Spaniards, pan con tomate, is the simplest and most beloved of tapas, a lightly grilled…
Hoisin Meatballs are made with tamarind, ginger and garlic seasoned beef and a simple hoisin glaze. Those gluten-free round bites go well as an appetizer,…
This Golden Saffron Risotto with Asparagus is delicate and aromatic, filled with spring veggies like green asparagus, sweet peas and a touch of parmesan.…
This summer, brighten your tastebuds with Almond & Pineapple Gazpacho! A fruity yet nutty cold soup also called gazpacho. This vegan soup will be…
Turn the famous Vietnamese appetizer into a whole ‘make-your-own’ spring roll dinner event! Add shrimp, bean sprouts, cucumber, carrot, lettuce, mint, mango and rice…