Starters & Party Snacks
Crab and Sorrel Tartlets
STORY AND PHOTOS BY PAOLA …
Brie & Heirloom Tomato Toast
Recipes by Danielle Kartes Photos …
Smashed Pea Toasts with Turmeric Spiced Oil and Fresh Herbs
Recipe and photos by Olaiya …
Calamars a la Provencal
A more French approach to calamari created by Cafe Campagne’s chef/owner Daisley Gordon.
Scallop, Mango, and Mint Ceviche
Deliciously zesty and rich. Serve as an appetizer with tortilla chips.
Hamachi Crudo with Orange, Lime Oil, and Aleppo Chili
This dish takes a little overnight prep, but if you love lime, you will love this dish. Not only do you use lime juice, but lime zest to make your own fresh lime oil. Scrumptious.
Peruvian Coconut Ceviche Appetizer
Creamy coconut and spicy ginger make the perfect match in this dish. Serve in a small bowl as an appetizer.
Avocado Boats with Shrimp and Tarragon
A simple starter or light lunch, this fresh and healthy meal is refreshing on warm spring days.
Entomatadas Con Cangrejo
“Entomatadas” translates to “enchiladas made with tomato sauce” and “cangrejo” translates to “crab.” Recipe courtesy of chef Gabriel Chávez.
Potato, Bleu Cheese, Caramelized Onion, and Hazelnut Crostata
The potato’s versatile charms make it the perfect foil for the rich, concentrated flavors of winter cooking.
