Delicious Living

Stuffed Artichokes 

Apr 1, 2004

Stuffed Artichokes Serves 4 / Enjoy this treat when artichokes are in peak season, March through May. The vegetable is a good source of natural antioxidants,...

Artichoke Dip 

Dec 1, 2003

Artichoke Dip Makes about 2-1/2 cups / Scoop this into a beautiful bowl for the hostess to keep. Serve with pita chips or endive leaves. 2 14-ounce cans...

Citrus-Marinated Olives 

Dec 1, 2003

Citrus-Marinated Olives Makes about 4 cups / These are best eaten after theyve marinated at least two days, but are equally delicious after two months....

Spicy Orange Pecans 

Dec 1, 2003

Spicy Orange Pecans Makes 4 cups / Although often eaten the day theyre made, these also have a shelf life of six months. Serve with sweet and spicy dishes,...

Salmon Salad with Bagel Chips 

Oct 1, 2003

Salmon Salad with Bagel Chips Serves 2 / Consider this cocktail-party food for lunch. It's also good on a toasted bagel with cream cheese. 1 cup cooked...

Glazed Salmon Spring Rolls 

Jul 1, 2003

Glazed Salmon Spring Rolls Serves 4-6 / Pink salmon and multihued vegetables peek out from opaque rice-paper wrappers in this refreshing dish. Prepare...

Chipotle Hummus 

Jun 1, 2003

Chipotle Hummus Makes about 1-1/2 cups / Canned chipotles in adobo sauce are available in most grocery stores. Adjust the quantity of chipotles for more...

Mango-Cherry Salsa with Fresh Violas 

Apr 1, 2003

Mango-Cherry Salsa with Fresh Violas April, 2003 Makes about 5 cups / This beautiful mixture is simple to make. It adds a wonderful flavor to grilled...

Ranch Dip 

Mar 1, 2003

Ranch Dip March, 2003 Makes 1 cup / Kids are much more inclined to eat vegetables when they can dip them in something flavorful. "Ranch" flavor lands...

Grilled Fresh Sardines 

Jan 1, 2003

Grilled Fresh Sardines January, 2003 Serves 4 / Sardines provide a rich source of heart-protective omega-3 fats, with an added bonus of calcium from the...

Pepper-Wrapped Shrimp With Saffron Aioli 

Oct 1, 2002

Pepper-Wrapped Shrimp With Saffron Aioli October, 2002 Makes about 20 / Aioli, a garlicky mayonnaise, is seasoned here with saffron, justifiably the world's...

Thyme-Scented Green Olives 

Oct 1, 2002

Thyme-Scented Green Olives October, 2002 Makes 3 cups / Seasoned Spanish olives make up one of the most traditional tapas, always served to accompany...

Pine Nut-Stuffed Mushrooms 

Oct 1, 2002

Pine Nut-Stuffed Mushrooms October, 2002 Serves 4-6 / In Spain, there are endless ways to stuff mushrooms and call them tapas. Some delicious variations...

Artichoke Guacamole 

Oct 1, 2002

Artichoke Guacamole October, 2002 Makes about 1-1/2 cups / This is a fun play on guacamole without the fat and calories. Serve with toasted pita chips...

Smoked Salmon-Fennel Toasts 

Oct 1, 2002

Smoked Salmon-Fennel Toasts October, 2002 Makes 16 / Light and crunchy, garlic-infused toasts are the perfect counterpoint to lush salmon drizzled with...

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