Characteristic: appetizer

  NOTE: never refrigerate your sweet potatoes (or other regular potatoes for that matter). Sweet potatoes get starchy and loose their sweetness. They like being warm so just keep them in a bowl or basket on your counter.   You can make a lot for a party (good Super Bowl snack food if you need something of that nature) or use up a just a few sweet potatoes you might have on hand. Adjust the amount of seasoning to your taste and to the quantity of sweet potatoes you’re using. They are starchy and soak up quite a bit of spice/salt. I serve this for a light dinner with a salad on the side or fried eggs or a frittata.  And if you don’t have time to make homemade mayo you can liven up store-bought mayo with lime and chopped cilantro and a little chili powder for heat, if you’d like.... Read more »

Frittatas come to my rescue often. This combination, made with the sweet peppers, potatoes and basil is fantastic. And if you have lots of people to feed or want to stretch the eggs you have you can always add ½ cup -3/4 cup (or more) milk to the egg mixture.   Leftover frittata makes a wonderful sandwich filling with a  few leaves of arugula or other greens if you have them, or is just a wonderful snack or lunch as is. Variations Substitute other vegetables, such as zucchini, asparagus, peas, broccoli, cauliflower or kohlrabi for the pepper and/or potatoes. Leafy greens are also delicious, such as spinach, kale, chard, mustard or collard greens. Add feta, fresh goat's cheese or grated sharp cheddar or a cheese of your choice, when you add the egg mixture to the vegetables. Tear up a slice or two of crusty bread and add it to the egg mixture.   Serves 3 as an entrée 5-6 as a side.... Read more »

  Simple, delicious and beautiful on a hot day, any day, really. You can use other summer squash in place of the zucchini.  I began making this dish for my family when I was in high school and it's remained a standby.  ... Read more »

  This is such a simple and classic Italian combination and the perfect thing to enjoy on late summer evening, preferably with a cool glass of white or rosé. A lightly dressed arugula and basil salad is a nice accompaniment.   Simply slice a cantaloupe or honeydew-type melon (2 slices per person as an appetizer—though I’ve been known to eat far more) into 1 1/2-inch slices and remove the rind. Use the best prosciutto you can and wrap one slice of prosciutto around each slice of melon. Enjoy!... Read more »

These are often the first things to disappear at a potluck or picnic so make plenty.  ... Read more »

This is a delicious and beautiful variation on regular pesto. And if you have cooked or roasted beets on hand it’s very quick to pull together. You can serve over grains, hardboiled eggs or other egg dishes or roasted vegetables or as a spread or dip. I don't use it over pasta, however, as somehow the even pink coating doesn't seem quite right to me. ... Read more »