Category Archives: Starters

Photos by and property of Royce Cara Berler. May be used with author’s permission.

The Best Caprese Salad

0 comments Lunch, Sides, Starters, Vegetarian

Recipe by Melissa Clark.

Ingredients:

  • 3 tbsp pine nuts
  • 1/3 cup packed fresh basil leaves, coarsely chopped
  • 1 1/2 tsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 1 whole burrata cheese (usually about 6 oz)
  • 2 large or 4 small ripe peaches, pitted and cut into wedges
  • 1 pound ripe tomatoes, cut into wedges (or use cherry tomatoes, halved or left whole)
  • Flaky sea salt

Instructions:

In a small skillet over medium heat, toast the pine nuts, shaking the skillet occasionally, until they are golden, about 3 to 5 minutes. Pour the pine nuts into a small bowl and set them aside.

In a blender, combine basil, lemon juice, sea salt and olive oil. Puree until a chunky dressing forms (you don’t want this to be perfectly smooth; the irregular texture is nice with the creamy cheese).

Place the burrata in the center of a large platter, and arrange the peaches and tomatoes around it. Spoon the dressing over the cheese and the fruit. Drizzle with additional olive oil, and top with the toasted pine nuts and a sprinkling of flaky sea salt.

Serves 4

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Grilled Artichokes With Aioli

1 comment Dinner, Lunch, Sides, Starters, Vegan, Vegetarian , , ,

I love eating something spectacular in a restaurant and then trying to make it at home. I had these grilled artichokes at Hillstone’s , which is a chain that is connected to Houston’s, and I have not stopped eating them since. They are great as a starter or even as a meal in the summer with a glass of wine. When I host a BBQ, I often prefer to serve a vegetable as an appetizer or hors d’oeuvre instead of bread, chips or crackers since it is less filling and I  like when people are able to eat dinner. I tend to serve single items in courses, keeps it interesting and guests typically enjoy!

 

Ingredients:

1 Whole Artichoke per person as a meal,  1/2 Artichoke per person as a starter

Olive Oil

1 whole lemon

Course Sea Salt

Black Pepper

2 garlic cloves per artichoke, chopped

 

For The Aioli:

2 cups Hellman’s mayonnaise

3 tablespoons green sweet relish

2 garlic cloves minced

2 teaspoons capers

1 tablespoon anchovy paste

1 teaspoon dijon mustard

1 tablespoon lemon juice

1/2 teaspoon Worcestershire

salt and pepper to taste

 

Instructions:

Click here for directions:

http://www.geniuskitchen.com/recipe/houstons-grilled-artichokes-with-remoulade-385268