Monthly Archives: March 2012

Grilled Lamb Chops

Grilled Lamb Chops

These lamb chops have the most amazing flavor. They were marinated in a simple, classic marinade and then grilled; recipe compliments of Bryan (the other cook in our house). The flavor of the marinade does not compete with the flavor of the lamb, but it mellows it a bit. I should point out that we bought these chops directly off the farm. We discovered this great farm that raises chickens, turkeys, and sheep. We went down to the owner’s basement and chose our cuts out of the freezer. These French cut chops were small (I prefer them that way), but not lollipops. If you can find grass fed, hormone and antibiotic free lamb from a smaller farm (even if the lamb has been frozen), you will be amazed by the superior flavor. Overall preparation time: 3-4 hours. Active preparation ti me: 25 minutes.

Serves 4


  • 12-16 Small Lamb Chops (French Cut)
  • 1 Cup Olive Oil
  • 4 TBS. Fresh Squeezed Lemon Juice (about 1/2 juicy lemon)
  • 8 Cloves Garlic – chopped
  • 4 TBS. Fresh Rosemary – chopped
  • 4 TBS. Fresh Thyme- chopped
  • 4 TBS. Fresh Oregano – chopped
  • Kosher Salt
  • Fresh Ground Pepper


Pour olive oil into a glass baking dish. Add garlic, herbs, and lemon juice and mix until thoroughly combined. Add lamb chops to pan and season with salt and pepper, turn over and season other side of each chop. Spread marinade (including chopped garlic and herbs) over each chop. Cover and refrigerate at least one hour (2 hours is better). After 1-2 hours, remove chops from refrigerator, turn over and spoon marinade mixture over top. Cover and return to refrigerator for another hour or two. Remove chops from refrigerator and let rest for 30-45 minutes before cooking. Heat grill. Grill lamb chops over medium to high heat for 3-5 minutes each side – juices will begin to rise out of chop when ready to turn. Keep a large cup of water nearby for flame ups. After removing from grill, cover with foil and allow to rest for 5-10 minutes.

Grilled chops (with potatoes)

Bolognese Sauce

Bolognese Sauce over Fettucine

This is a bit of a variation on the classic Italian Bolognese (Meat) Sauce. The sauce maintains the richness created by the addition of red wine and cream, however, I’ve added crimini mushrooms and Italian sausage. You will need 3 lbs. of meat – a combination of ground beef, pork, and sausage or veal. I always use a lb. each of beef and pork; sometimes I use ground veal and sometimes sausage – both results are equally delicious. Don’t skip the addition of the cream or milk – it is what makes the sauce so rich, but it doesn’t taste creamy. Also, if you can find them, use San Marzano tomatoes, they’re worth the little bit of extra money. This sauce is somewhat labor intensive, but worth it. I make a large batch on a weekend day and freeze the remainder to use for a quick, but delicious meal during the week.


  • 1 lb. Ground Beef
  • 1 lb. Ground Pork
  • 1 lb. Italian Sausage (loose) or about 4 Italian Sausages, meat removed from casings
  • 1 package Crimini mushrooms
  • 1 Medium Sweet or Spanish onion
  • 2-3 Stalks of Celery (about 1/2 cup chopped0
  • 3 Carrots
  • 4 Cloves of Garlic
  • 1 Cup Beef Broth
  • 1 Cup Red Wine
  • 1 28 oz. can of Chopped or Pureed Tomatoes (San Marzano if possible)
  • 6 oz. Tomato Paste
  • 1.5 Cup of Heavy Cream, 1/2 and1/2, or Milk
  • 3 TBS. Olive Oil
  • 3 TBS. Sugar
  • 1 Bay Leaf
  • 2 tsp. Fresh Thyme or 1 tsp. Dried Thyme
  • 2 tsp. Fresh Oregano or 1 tsp. Dried Oregano
  • 2 tsp. Fresh Basil or 1 tsp. Dried Basil
  • Fresh Chopped Parsley – for garnish
  • 1-2 tsp. Salt (will depend on Sausage, if using)
  • 1/2 tsp. Fresh Ground Pepper


Finely chop garlic, onion, carrots, celery and mushrooms (you can do this in a food processor). In a large saute pan or stockpot, heat olive oil over medium heat. Add garlic, onion, carrots and celery, and saute until softened. Add mushrooms and saute for another 2 minutes. Transfer all to a bowl and set aside. 

Add meat to pan, breaking up with a spoon or spatula, and saute until completely cooked. Drain off excess fat. Return sauteed vegetables to pan and add all remaining ingredients. Heat over medium until simmering and then reduce heat to low. Simmer, uncovered, stirring occasionally, until most of the liquid has evaporated and sauce is thick.Remove bay leaf. Serve over pasta and garnish with freshly ground parsley.

Fettucine with Bolognese Saucse

Sesame Stir Fried Baby Bok Choy with Sunflower Sprouts

Sesame Stir Fried Baby Bok Choy with Sunflower Sprouts

I love any stir fried vegetables. This combination was a result of what looked best at our Farmer’s Market in Detroit. The sunflower sprouts were sold by a local gentlemen who had a very small table and just one product (the sprouts) – his sign boasted, “Bicycle Delivered.”  Who could resist? The sunflower sprouts are delicious added to a salad raw (they have a great nutty flavor), but I wanted to be sure to use them all up, so I added them to the bok choy stir fry – I loved the resulting flavor combination. I wish I could get this type of baby bok choy all of the time, it was genuinely “baby,” as opposed to just small. It was so tender, and the leaves were curly and held up well to the stir frying, rather than just sort of withering. Whatever you decide to stir fry, if you want that true Asian flavor, use Sesame oil – sometimes called “toasted sesame oil,” or “sesame seed oil.” You can add garlic and/or some red pepper chili flakes, depending on the flavor you’re going for. I didn’t toast the sesame seeds, mainly because they were a last minute addition, but the flavor would be even better if you toasted the sesame seeds (just put seeds in a dry saute pan and heat over medium heat until they take on a golden toasted color and start to “pop” in the pan). If you are stir frying a variety of vegetables, consider the density of each and add to the pan accordingly – e.g. broccoli will take longer to cook than bok choy or cabbage, so give the broccoli a head start. I served this as a side to my Braised Chicken Thighs in Teriyaki Barbeque Sauce.


  • 6-8 Bunches Baby Bok Choy (depending on size and how much you want to make)
  • Generous Handful of Sunflower (or other) Sprouts
  • 2-3 TBS. Sesame Oil
  • Sesame Seeds
  • Salt and Pepper
  • Soy Sauce (optional)


Wash and pat dry bok choy and remove larger out leaves, leaving smaller leaves attached at the base. Trim off bottoms of stems and remove any leaves or portions of leaves that are yellowed or discolored in any way. If the bok choy has started to flower, remove the flowers.  In a wok or large saute pan, heat sesame oil over high heat. You want the oil very hot to get the true stir fry effect, but don’t let the oil get to the smoking/burning point. Add bok choy and stir fry, stirring/flipping constantly. Cook until bok choy is tender but not overly wilted. If adding sprouts, add for last 10-20 seconds of cooking. Season with salt and pepper and sprinkle with sesame seeds. You can add a drizzle of soy sauce if you’d like, if you do so, eliminate salt.

Homestyle Chili

Homestyle Chili

This is the chili I grew up with -in the Midwest. You can make it as spicy as you want and make it with or without beans. I like the heartiness the beans add. This batch of chili was made with both pinto and dark kidney beans, but you can use whatever beans you prefer. I also like to taste the bits of onion and green pepper, so I chop them small, but not fine. The tomato flavor is prevalent, particularly at first, and the chili will seem thin, so it’s important to cook it down – at least two hours is best.  The chili is even better the second, or third day, and it freezes well. Serve with any of the following toppings on the side : shredded cheese (Mexican blend works well), sour cream, chopped green onion, crushed tortilla chips – let everyone choose to top as they please. Cornbread and/or a simple green salad are a great accompaniment. This recipe serves 4-5, double or triple it for a crowd (great for Superbowl).


  • 2 lbs. Ground Beef
  • 1 Medium Sweet or Spanish Onion – chopped
  • 1 Green Pepper – chopped
  • 1 Jalapeno Pepper – (seeds and membrane removed) finely chopped
  • 3 Cloves Garlic – finely chopped
  • 2 28 oz. Cans Chopped or Crushed Tomatoes
  • 2 15 oz. Cans Beans (Pinto, Kidney, Black or any combo)
  • 4 TBS. Chili Powder (more if you like spicy)
  • 2 tsp. Ground Cumin
  • 2 TBS. Sugar (don’t omit this, it mellows acidity of tomatoes)
  • 2 tsp. Salt
  • 2 tsp. Pepper
  • 2 TBS. Olive Oil


In a large stockpot, heat olive oil over medium heat. Add chopped onions, green pepper, and jalapeno and saute until softened, transfer to a bowl. Add ground beef to pot and cook thoroughly. After beef is cooked, spoon off excess fat and return sauteed vegetables to pot. Drain off majority of liquid from the beans, but do not rinse; add beans to pot. Add tomatoes, chili powder, cumin, sugar, salt, and pepper to pot. Stir to mix thoroughly. Heat over medium until simmering, turn down heat, and continue to simmer over low, stirring occasionally,  for at least 2 hours, or until chili has reached desired thickness. Throughout cooking, taste for seasoning; add additional chili powder, sugar, salt, pepper as needed. Enjoy.

Braised Chicken Thighs in Teriyaki Barbeque Sauce

Braised Chicken Thighs in Teriyaki Barbeque Sauce
(Pictured with Jasmine rice and sesame stir fried bok choy and sunflower sprouts)

These braised chicken thighs are packed with Asian flavor and require minimal effort. They can be served whole (as pictured) or you can remove the meat from the bone and serve over rice with a little extra sauce. The leftover sauce can be refrigerated and used for a meal later in the week. I prefer to use skin on, bone-in thighs because the flavor is outstanding. While I’m often a little uneasy about some of the dark meat poultry with bones (there always seem to be little bloody areas near the joints), these thighs come out beautifully, and are falling off the bone tender. You can certainly substitute chicken breasts, but I think this recipe may be enough to convert anyone to become a fan of chicken thighs. If you choose a skinless cut, you will save on fat, but skimp on flavor. You’ll notice that the skin only remains through the browning process (flavor) and is then discarded. All of the ingredients are available at most grocery stores. If you don’t find rice wine (not rice wine vinegar), substitute any white wine. The active preparation time for this recipe is about 25-30 minutes and the cooking time is 1 hour and 15 minutes.

INGREDIENTS:  (Serves 6-8)

  • 8 Chicken Thighs (bone-in with skin)
  • 1 Cup Teriyaki Sauce
  • 1 Cup Hoisin Sauce
  • 1/4 Cup Rice Wine (can substitute white wine)
  • 1/4 Cup Soy Sauce (low sodium preferred)
  • 1 TBS. Fish Sauce (optional)
  • 3 Cloves of Garlic – finely chopped
  • 1 TBS. Freshly Grated Ginger
  • 1-2 tsp. Red Chili Flakes Pepper
  • 2-3 TBS. Sesame Oil


Preheat oven to 300 degrees. Trim off any excess skin from the chicken thighs. Season generously with black pepper. (No need to salt the chicken because the sauce has enough salt on its own). In a large oven-proof saucepan or dutch oven, heat sesame oil over medium heat. Add chicken thighs, skin side down, and brown thoroughly (approximately 5-7 minutes). When browned, turn over and brown other side. When chicken is completely browned, transfer to a plate and allow to cool slightly. In the meantime, prepare the sauce. In a medium bowl combine Teriyaki sauce, Hoisin sauce, fish sauce, garlic, and ginger. Add rice wine and soy sauce to saucepan and heat to deglaze the pan. Add other components of the sauce to the pan. Remove skin from chicken and discard. Return chicken to pan and put pan in the 300 degree oven. Braise chicken for at least one hour, but up to one hour and a half. Remove pan from oven and transfer chicken to a plate, cover with chicken with foil. Over medium high heat, reduce the remaining sauce by 1/2 (or more if you prefer more of a glaze). Skim any excess fat off the top. Spoon sauce over thighs and serve immediately.

Braised Lamb Shoulder with Blood Orange Sauce

Braised Lamb Shoulder with Blood Orange Sauce (Pictured here with Shallot Rings, Potato and Parsnip Puree, and Sauteed Broccoli Rabe)

The photo of these lamb chops does not do them justice. What makes them so amazing is not just the rich, complex flavor, but the fact that they are so tender you don’t even need a knife. If blood oranges or juice are not available (they have a very short season), you can substitute pomegranate juice or regular orange juice. There are different cuts of shoulder chops; you can buy any of the different cuts, as long as they are bone-in. I imagine you could also use this same recipe with lamb shank, but I haven’t tried that yet. Now that Bryan and I  have our own personal lamb farmers who are supplying us with the most delicious lamb from grass fed sheep that have been raised with absolutely no growth hormones or unnecessary antibiotics, I will be adding many more lamb recipes.


  • 3 lbs. Thick Cut Lamb Shoulder
  • 1 Medium Onion – sliced
  • 4 Cloves Garlic – finely chopped
  • 1 Cup Blood Orange Juice (freshly squeezed if possible)
  • 1 Cup Red Wine
  • 1/3 Cup Balsamic Vinegar
  • 2 TBS. Chopped Fresh Rosemary (1 TBS. if dried)
  • 2 TBS. Chopped Fresh Thyme (1 TBS. if dried)
  • 1 TBS. Honey (optional to sweeten sauce in the end)
  • 1/4 tsp. Red Pepper Flakes
  • 2 TBS. Olive Oil
  • Salt and Pepper


Generously season chops with salt and freshly ground pepper. Over medium high, heat olive oil in a large ovenproof saucepan (one that has a fitting lid) or in a dutch oven. Add chops to hot oil and brown on both sides (about 2-3 minutes per side). Don’t be afraid to get the chops really brown.

Remove chops from pan and set aside. Add sliced onions to pan and saute for 1-2 minutes, until just softened. Add garlic to pan and then deglaze the pan with the blood orange juice and wine. Add the vinegar, herbs and red pepper. Bring to a boil and allow the sauce to reduce by 1/2. While waiting for the sauce to reduce, preheat oven to 300 degrees.  After sauce is reduced, return chops to pan (be sure to pour in any juices that are on plate), cover chops in onions. Cover pan and put in 300 degree oven for two hours or until fork tender. If not tender enough, return to oven and continue cooking. (Helpful hint: it is easy to forget that the usually heat-resistant handle and lid of the pan will become hot when placed in the oven – be sure to use a hotpad ). Remove pan from oven and set on stovetop. Transfer chops to a plate and cover with foil. Turn on burner and reduce sauce to desired thickness – I skim some of the fat off the top, but that’s optional. I cook it for another 5-7 minutes and it is just a little thinner than a traditional glaze. Check sauce for flavor, add salt and pepper if necessary, and honey if you want the sauce to have a little more sweetness. Serve sauce over chops and garnish with a sprig of rosemary (which I forgot to do in the above photo). You can add a couple of fried onion or shallot rings to the top of the chops for a little delicious crunchiness. Enjoy!

Corned Beef Hash Benedict

Corned Beef Hash Benedict (pictured with Arugula and Grapefruit Salad and a side of sauerkraut)

Now that St. Patrick’s Day has come and gone, what does one with do with the leftover corned beef and potatoes? Corned beef hash is a great way to re-use your Luck of the Irish leftovers. If you don’t have leftover corned beef, you can order a 1 lb. unsliced chunk from the deli. This benedict recipe takes corned beef hash one step further, but you could certainly just make the hash. If you are making the full ensemble, you’ll want to prepare the Hollandaise sauce (recipe follows hash recipe) first. (Serves 4)

INGREDIENTS (for the hash):

  • 1 lb. Corned Beef – chopped
  • 1-1.5 Cups Cooked Peeled Potatoes (see note below)
  • 1 Yellow Pepper – finely chopped
  • 1/2 Medium Sized Onion (Sweet or Red)- finely chopped
  • 2 Eggs
  • 2 TBS. Flour
  • 4 TBS. Canola or Vegetable Oil
  • Pepper

    Corned Beef Hash Ingredients


Chop or shred the corned beef (if you are using corned beef from the deli, you will end up with more of a chopped result; home cooked corned beef shreds easily). If you are not using leftover potatoes, peel the potatoes and cook in boiling water until tender. While potatoes are cooking, heat 1 TBS. oil in a large saute pan. Saute onion and peppers in 1 TBS. of oil until tender. Drain and set aside.Cool potatoes under cold water and drain. Chop the potatoes into about a 1/4 inch dice.

In a mixing bowl, combine corned beef, potatoes, peppers and onions, eggs and flour. mix until well blended. Shape corned beef mixture into patties (If using for Benedict, I typically make patties about 3/4 inch thick and 3 inches in diameter). If you find that the patties are not staying together, mix in an additional egg. Add remaining oil to saute pan and heat. Cook patties until browned on each side (about 4-6 minutes each side). Serve immediately, or place on a parchment or foil lined baking sheet and keep warm in a 250 degree oven.

Reuben Style Hollandaise Sauce


  • 3 Egg Yolks
  • 2 TBS. Lemon Juice
  • 1/2 Stick Unsalted Butter
  • 1/2 tsp. Salt
  • Pinch of Cayenne Pepper (optional)
  • 1-2 TBS. Ketchup
  • Dash of Siracha or other Hot Sauce (optional)


Combine egg yolks, lemon juice, salt, and cayenne in a blender; blend until combined. In a small saucepan, heat butter until bubbling, but do not allow to burn.With the lid on, turn the blender to medium speed; remove the blender lid insert, and, in a slow, steady stream, add butter to blender. It is important that the hot butter be added slowly so that it cooks the eggs in the sauce. After hollandaise sauce is blended, add desired amount of ketchup and blend again. Taste and add more ketchup if desired.

* You may find that the blending sauce splatter; I recommend placing your blender in an area of the kitchen that is easy to clean.


In a medium sized saucepan, bring 5-7 cups of water (make sure pan has at least 3-4 inches of water) to a boil. Add 1 TBS. white vinegar to boiling water. Have a mixing spoon ready near the pan.Crack one egg into a small bowl or ramekin. Carefully drop the egg into boiling water and immediately use the mixing spoon to contain the egg white if it starts to spread too much. Spoon the spreading egg white back over the top of yolk part of the egg. Repeat process with remaining eggs – don’t overcrowd the eggs in the pan. Cook the eggs for 6-9 minutes. 6 Minutes will result in an egg with a very runny yolk; 9 minutes will give you an egg with the yolk cooked all the way through. If you are doing large batches in a larger pan, add 1 additional tsp. of vinegar per egg. For larger batches, you may also have to add a minute to the cooking time.  You can always cook an extra egg to use as a tester. As an alternative, use an egg poacher to prepare your eggs (eggs shown in picture were done in a poacher). You can make the eggs in advance, store in cold water in the refrigerator, and reheat in boiling water. You can also put cooked eggs in a shallow pan of water and store in a 200 -250 degree oven for up to 30 minutes.


If you really want Reuben style Benedict, place one slice of Swiss cheese on top of each patty and keep in oven until cheese is melted. Remove patties from oven and place one or two hash patties on a plate.  Top with a poached egg and drizzle with desired amount of Hollandaise sauce. Garnish with chopped yellow pepper, chopped parsley or green onions.

Reuben Style Corned Beef Hash Benedict

Wild Mushroom and Asparagus Risotto

Wild Mushroom and Asparagus Risotto (pictured with Lemon, Garlic, Herb Roasted Chicken)

Risotto is one of my favorite side dishes and a great alternative to pasta or regular rice. My Dad, who has never been known for his culinary skills, went through a risotto making phase, and his fascination with the dish was contagious. I guess I am sort of my Dad’s successor as the family risotto maker. Although risotto is somewhat labor intensive, it is not at all difficult. You can experiment with a variety of different ingredients and flavors or follow any multitude of recipes that are available. It can be served as a side dish, first course (as is the primary tradition in Italy), or, with the addition of meat or seafood, it can hold its own as a main dish. This recipe can be altered by using just mushrooms or just asparagus, but I enjoy the contrast of flavors produced by using both ingredients.


  • 2 Cups Risotto
  • 4-6 Cups Chicken Broth  (substitute Vegetable Broth for Vegetarian)
  • 1/2 Cup Dry White Wine (Sauvignon Blanc or Pinot Grigio)
  •  1 Bunch Asparagus chopped into 1/4 inch pieces
  • 1Package (typically 8 oz.) Mixed Wild Mushrooms*  Chopped
  • 2 TBS. Finely Chopped Shallot
  •  2 TBS. Unsalted Butter
  • 3 TBS. Olive Oil
  • 1/3 Cup Grated Parmesan Cheese
  •  Salt and Pepper to Taste

* You can buy gourmet wild mushrooms in a package; if not available, use any combination of your choice, such as crimini, shitake, portobella, maitake, or whatever is available. You can always substitute regular white or button mushrooms, but the flavor in the wild mushrooms, in my opinion, is always better.


In a medium saucepan, bring broth to a steady simmer. Heat 2 TBS. olive oil in a saute pan. Saute shallots, asparagus and mushrooms until tender. Set aside. In a Medium- Large Saucepan, heat 2 TBS. butter and remaining TBS. olive oil. Add risotto and stir until risotto is well coated.  Add sauteed shallots, asparagus, and mushroom mixture to risotto. Add 1/2 cup wine and heat through, stirring constantly.Begin adding simmering broth to the risotto one ladle at a time. Stir constantly. Once broth is almost completely absorbed, add another ladle of broth, stirring constantly. Continue this process until risotto is creamy and tender to the bite (about 20-30 minutes). You may not necessarily use all 6 cups of broth. Stir in Parmesan cheese and season with salt and pepper as necessary and serve immediately.

Blood Orange Grapefruit Mimosa

Grapefruit and Blood Orange Mimosa

Mimosas are a long-standing weekend tradition in our house. Lately, I’ve been making them with Ruby Red Grapefruit juice, but now that it is Blood Orange season, I had to add a little twist. I didn’t have enough blood oranges to go totally solo with the blood orange juice, so I combined 1/2 blood orange juice and 1/2 ruby red grapefruit juice. The result was nothing short of perfection. Use whatever ratio suits you (even 100% blood orange juice), but take advantage of the short blood orange season which typically only runs from late January – April. I don’t use actual champagne, but substitute a delightful Spanish cava, Segura Viudas Brut Reserva, which is very reasonably priced ($7.99 at Trader Joe’s and $8.99 at my high-end grocery store).  Blood oranges can likely be found in your local grocery store – sometimes they are labeled by their variety “Moro” or “Tarocco.” They are usually recognizable because their skin has a red hue, but sometimes they are just orange in color. In fact, I’ve found that a deeper red on the outside doesn’t always translate to a deeper color inside. The Taroccos are said to have more flavor, but they do have more seeds, and I don’t find them readily available.  Blood oranges are very healthy, so you can feel better about indulging a little on a weekend morning. Enjoy!

Simple Rustic Cheese Board

Cheese Charcuterie Board

If you need to set out an appetizer for a large group, this is an easy way to go. You can use a cutting board if you want a rustic, casual look, or go with a nice tray if you’re looking for something more elegant.  A combination of cheese, meats, olives, peppers, pickles, fruit, nuts and a variety of crackers adds variety and will ensure that there’s something for everyone. When thinking about what ingredients to use, try to compliment but also contrast flavors and colors. Thai cooking always includes elements of sweet, salty, spicy, and sour/bitter; this is great to keep in mind as you are deciding on ingredients for your platter. When it comes to arranging the ingredients, be cognizant of colors, shapes, sizes, and add decorative (simple herb sprigs or bunches of greens) elements to add contrast. For variety in shape, slice some cheese and arrange it a neat pile, but leave some other cheese whole. Use ramekins or small bowls for ingredients which have a juice or brine. Most importantly, however, use what you have on hand. Even if you only have a small chunk or just a few slices of a particular cheese, add it to the platter; the same is true for nuts, fruit, crackers and other ingredients.

The Ingredients featured on this platter are:

  • 30 Year Old Aged Cheddar
  • Manchego Cheese
  • Goat Cheese
  • Merlot Cheddar
  • Smoked Gouda
  • Wisconsin Cheddar (yellow)
  • Queen Olives
  • Pepperocini Peppers
  • Cornichons (French sweet baby pickles)
  • Marcona Almonds
  • Grapes
  • Soprasetta
  • Dry Salami
  • Truffled Pork and Chicken Liver Mousse Pate
  • Variety of Crackers
  • Rosemary sprigs for garnish

Other Options:

  • Any cheese (try to include a combination of soft and hard cheeses)
  • Any Dried or Cured Meat or Sausage (Proscuitto, Summer Sausage, Pepperoni)
  • Any Pate or Seafood Mousse
  • Any fruit (Apples, Pears, Figs, Pomegranites)
  • Any nuts (Almonds, Hazelnuts, Pecans, Walnuts)
  • Any Olives (or olive tapenade), Pickles, Relish, Marinated or Pickled Vegetables (artichoke hearts), Chutney, Bruschetta Spread, Sweet or Hot Peppers
  • Variety of Crackers, Bread, Toasts, Breadsticks
  • Any Garnishes: Rosemary, Thyme, Parsley, Sage Leaves, Basil Leaves, Chives, Dill, Arugula, Red or Green Leaf Lettuce