Yield 2.¼ cups

3/4 lb. russet potatoes, medium dice ½ cup sliced almonds
½ cup fresh white bread crumbs Juice of 1 lemon
2/3 cup EVOO(extra virgin olive oil) salt & pepper to taste
3 minced garlic cloves ½ cup water

Boil potatoes, skin off. Drain and return to hot plate, turned off, and shake. In the meantime, toast the breadcrumbs and the almonds. In a blender, combine the garlic, breadcrumbs, almonds, and garlic. Now pour in water, salt and 1 tblsp lemon juice and pulse. Mash the potato roughly and add to the blender along with the olive oil, remaining lemon juice and more water if necessary. Cover and allow to sit at room temperature until ready to serve.

Mexican Salsa by Kim

Mexican Salsa by Kim

This was great even though it is better with in season tomatoes.


Grilled/Roasted whole long dolce green peppers (where not out yet so I used bell)
yellow onion
lime zest and juice of one lime
chopped cilantro
toasted spices (1 T cumin, 1 T chili powder, 1 T garlic powder, 1/2 T paprika)
dash of Green Tabasco sauce (more or less depending on your desire for heat)
Salt and pepper to taste

chop up the tomotes, peppers, onions. Add the lime juice and zest, cilantro, Tabasco, and spices. Salt and pepper to taste. Let sit at room temp for an hour or more. Mix and serve with chips or on top of salad, burritos etc. Soooo Good.

Dwight’s Easy Smoked Salmon Spread by Dwight Stanford

Dwight’s Easy Smoked Salmon Spread by Dwight Stanford

Dwight’s Easy smoked salmon spread for “last minute” entertaining. I had everything in the fridge, but the salmon, so this was no problem.
400 gm of cream cheese
1/2 tsp salt
100 gm smoked salmon
150 gm of pealed cooked shrimp

Put them all in the food processor and make it spreadable.
I used the shrimp which are an “extender” and a lot cheaper than the salmon, but the flavor of the spread is definitely of smoked salmon. I garnished with a few of the little shrimp and a couple of fennel leaves.
I say put the spread on toasted bread or crackers. Buon appetito!
(If you want to spice it up a bit, you could add a bit of peperoncini)

Simple Baba Ganoush by Judy Witts Francini

I adore eggplants in anyway I can get them, but right now I am craving strange flavors and went for an easy Baba Ganoush recipe.
As is in my style, I made it easy.
I don’t salt or do anything to my eggplant, I didn’t slow roast it and then let it sit in a bag.
I simply cut it, skin and all, into small cubes and sauteed in olive oil with garlic and salt.
When soft, I let it cool and pureed with tahini, lemon, olive oil and some water.

My husband who hates eggplant adored it, so much I made it two times in one week.

Simple Baba Ganoush

1 eggplant, cut into small cubes
2 cloves of garlic, sliced
Extra virgin olive oil
salt (to taste)
2 tbs Tahini sauce
juice of a lemon ( to taste)
water to thin

Saute the eggplant cubes and garlic in olive oil, I like to use a lot as eggplant soaks up quite a bit.
Add salt,this will bring some of the water out of the eggplant and also add flavor.
Stir to cook evenly.

Let cool.

Puree with the tahini, lemon juice, more olive oil.
Add a little water to create a smooth sauce.

For a little kick I also add chili into the mix but you can also serve on the side or sprinkle on top.
I think it tastes better then next day when the flavors have blended.