This look as beautiful as it taste. Large prawns marinated in white wine, olive oil and basil are then wrapped in paper thin slices of prosciutto and whole basil leaves before grilling. These can also be baked in the oven at 400° F. 1 cup dry white wine 1 cup extra virgin olive oil ¼
Read MoreThis has been a favorite hors d’oeuvre since it first hit the cocktail party circuit. The combination of melted chevre, asparagus and crispy filo is a slightly decadent delicious teaser. You can add a bit of prosciutto for another layer of flavor. 6 sheets of filo pastry 2/3 cups (150ml) melted butter 2/3 cup (150ml)
Read More1 Purple Cherokee Heirloom Tomato 1 Brandywine Heirloom Tomato 1 Gold Medal Heirloom Tomato ½ cup chopped basil 2 large balls fresh buffalo mozzarella (stored in water) Fruity olive oil Good balsamic vinegar 1 loaf thick Italian bread 2 cloves garlic Salt Preheat oven to broil. Slice bread into long 1-inch thick strips or rounds.
Read More8 oz Orzo rice (rice-shaped pasta; about 1 ¼ cups) 2 tbsp sherry wine vinegar 1 tbsp fresh lemon juice ½ cup extra-virgin olive oil 1 ¼ lbs assorted Heirloom Tomatoes, cut into ½ inch pieces ¾ cup chopped green onions ½ cup sliced pitted oil-cured olives ¼ cup thinly sliced fresh basil ¼ cup
Read More3/4 lb. shrimp, cooked, peeled and de-veined 1/2 cup celery, cut on a bias 1/2 cup yellow and red bell peppers, diced 6 tablespoons mayonnaise 2 tablespoons Wild Thymes Thai Chili Roasted Garlic Dipping Sauce Romaine lettuce Mix mayonnaise and dipping sauce in a bowl and set a side. In another bowl add the shrimp,
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