These appetizers come together in no time and look spectacular on a large platter. The grape garnish adds a touch of sweetness to the tangy cheese and nut combination.
- walnut pieces
- medium or 2 small heads Belgian endive
- white balsamic vinegar
- toasted walnut oil
- honey
- finely chopped chives
Once you see how easy it is to make homemade applesauce, you’ll never go back to the jarred variety. Makes 3 cups.
- granulated sugar
- sweet cider
- fresh cranberries
- ground cinnamon
- ground allspice
For this recipe, I salt long, think strops of zucchini and serve them raw. The salt flavors the zucchini and draws out its moisture, giving it a deliciously crunchy texture. Sometimes I serve the zucchini on its own with just a dash of olive oil, but it’s also wonderful with this tomato, mozzarella, and cilantro salad, which can be served on its own. Both the zucchini and the tomato salad can be prepared up to 2 hours ahead of serving; if done any further ahead, they both tend to get mushy.
- freshly ground black pepper
- extra-virgin olive oil
- fresh lemon juice
- fresh cilantro leaves