FOOD LA LA

Pair any of these hummus dishes with your favorite crudités or pita chips, and you have a gorgeous appetizer. 

Lavender (mint’s elegant French cousin) can go with anything from scones to lamb chops—if you know a few key tips.. When cooking with lavender, mind these tips . . .

As we near the end of the season, grab a few of the juiciest last figs and sprinkle them with salty gorgonzola, sweet honey, and a little crunch of sea salt.

These little salmon truffles would be a great way to use up bits of salmon that are too small to BBQ. Dill could be swapped with or accompanied by chives, parsley, or basil. And most nuts or seeds would work!

With everything blended up into that smooth creamy consistency, you can easily swap the chickpeas for a healthier substitute: cauliflower!

Pink peppercorn adds a fruity, peppery flavor and a bold pop of color (and is often something people haven’t tried before!), and the springy green herbs make it a fun addition as the weather begins to warm up.

I thought I hated beets—they taste like a mouthful of farmland. It wasn’t until I was learning to cook in France that I had a real beet (not the perfectly quartered kind at the salad bar that does often taste like dirt). I felt like I owed beets an apology. Had I even tried that hard?! The beets I had on this French country farm were sliced, served with olive oil and sea salt, and sometimes even with slivered onion and grapefruit. I loved them and made a note that maybe I do like beets after all, and I should try them a few more times. And sorry for being judgmental.

Everything is just better—pickled.  You’ve met a few of the Food La La hostess crew, but I want to introduce you today to a very special one, Joanna, who shared her brilliant pickled apple recipe for us this week.

I like this dish even more than baked brie (and that’s saying a lot, my friends.)  It will certainly garner oooohs and ahhhhhs at a dinner party, but I’d almost prefer it for dinner for just me and Chris with a big ole’ green salad.  And I promise you, it’s so much easier than it looks.

The summer appetizer even your guests will happily assemble.  Thread your own antipasto skewers ahead of time, or make those diners earn their dinner. 

All store bought hummus really needs is (well, first—to be removed from its plastic tub.  Please, please, please. 🙏🏻) an artful spoon swirl, a drizzle of olive oil, and a fun and festive topping. 

With the Superbowl looming, I’m already thinking about party food.  But not baby carrots and store bought hummus with a thousand ingredients.  Something that feels homemade.  That oozes love because it’s so tasty, so satisfying, and so full of real good stuff. 

This recipe is so simple: Put everything in the blender and voila!  When choosing your crudité, or dipping vegetables, be mindful to choose organic whenever possible. 

I like the earthy flavor, the natural hot pink color.  In all its colorful glory, this appetizer is a showstopper. 

“Cheese balls” sounds so . . . cheesy . . .  which these are, but there’s also a little sophistication tucked inside: crispy, brown-buttered sage.  Plus, these balls of goat cheese provide the perfect opportunity to get your creative on: