Makes 8-10 crepes 
 
⅔ cup whole milk
⅔ cup water
3 eggs
3 tablespoons butter, melted
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
1 cup mixed fresh herbs- choose your combination: dill, parsley, mint, chive, scallion
1 cup ricotta cheese-whole fat
2 tablespoons extra virgin olive oil
1 lemon, zested
salt and pepper to taste

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt, a little at a time, mixing as you go and scraping down the sides of the jar as needed. This will help to keep flour from clumping. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When the pan is hot, brush very lightly with melted butter. While tilting the pan in a circle, laddle the batter in to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with the herbs while the batter is still wet. Cook for 30-45 seconds. Using a crepe turner or rubber spatuala, turn the crepe over and cook for another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Fill crepes with whipped ricotta and a pinch of lemon zest.

 
Variations

• Add smoked salmon or smoked trout to your crepe for a special brunch dish.
• Fill with steamed asparagus and drizzle with a hollandaise sauce or pesto.
• Add 3/4 cup shredded mozzarella and 1/4 cup grated parmesan to the whipped ricotta. Fill your crepes and place in a buttered baking dish or cover with tomato sauce and bake.
• Prepare the whipped ricotta w/ the mozzarella nd parmasan as above. Stack your crepes with a thin spreading of cheese between the layers. Serve as is or baked until the cheese melts.

 
Williams Sonoma has a good selection of crepe equipment. www.williams-sonoma.com/search/results.html?words=crepe

You can easily and quickly create a beautifully delicious appetizer platter that can satisfy a variety of food styles and dietary preferences. Charcuterie, antipasto, and mazza include a range of different vegetables, spreads, pickles, fruit, nuts, cheeses, and cured meats. 
Adjust the ingredients for different occasions, themes, and food preferences. Scale the portions up or down based on the number of guests who will be enjoying the spread. Connect your tasty creation to a holiday, color theme, country, or season. 

Inspiration
Meze-Middle Eastern, Greek
Creamed goat cheese, hummus, hardboiled eggs, tomatoes, red peppers, feta, olives, almonds, pita

Look through your cupboards, cabinets, and even on your walls. For your base you need something that is food safe or that can be lined with parchment paper. Add character to your creation by using a base that is unusual. It can be made of wood, slate, china, or metal- the more interesting the better. Include a variety of small containers to serve dips, olives, jams, and spreads.

Inspiration
​Spring (white and green)
Green grapes, green apples, green olives, Marcona almonds, celery, cucumbers,
​fennel, brie, herbed cheese spread, crusty bread, crackers​, honey

Inspiration
Antipasto Board
​Cured meats, sliced cheeses, cheese, dried fruit, olives, honey, bread sticks, and crackers 

​Inspiration
Vegetarian Sheet Pan Appetizer
A block of Feta, chic peas, cherry tomatoes, sliced fennel, oil cured olives, carrot sticks, crusty bread

Serves 4 as an appetizer

1-pint grape tomatoes
½-1/3 cup black olives packed in oil 
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
2 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
 Kosher salt and black pepper
1 (6- to 8-ounce) block feta, whole or cut into 1-inch slices
 ½ cup fresh cilantro or parsley leaves and fine stems, roughly chopped (optional)
Serve with artisan bread or crackers

1. Heat the oven to 400 degrees with a rack set in the lower third. 
2. On a sheet pan, combine the tomatoes, olives, and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta into the center of the vegetables. Roast 15 to 20 minutes. If you want a little charring on top, put under the broiler for a few minutes
3. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Variations:

• Instead of feta use tofu or a firm fish (salmon, swordfish, scrod).
• Add canned chick peas and thinly sliced fennel.
• Add broccoli, asparagus, peppers, or other veg and serve as a meal.
• Instead of cumin use smoked paprika or rosemary.

Serves 6 entree, 8 appetizer

1-pound thick spaghetti, dry 
1 bottle red wine-table wine-not too dry 
1-tsp sugar 
1/3 cup olive oil
¼ pound pancetta, cut into ½-inch pieces
4 garlic cloves, sliced thin 
½  tsp crushed red pepper flakes 
½ cup flat leafed parsley, roughly chopped
salt and pepper to taste
½ cup freshly grated Italian table cheese
Extra Virgin Olive Oil for drizzling on the finished pasta
 

1. Fill a large cooking pot with water and bring to a rolling boil.  Add 2 Tbs of kosher salt and the dry spaghetti. Cook the spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Dry it with a towel if wet. 
2. Heat oil in the dry pasta pot. Add the pancetta pieces and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain.
3. Add the crushed red pepper and the garlic to the fat in the pot and cook over low heat.  Cook the garlic until it begins to turn light brown on the edges, about 2 minutes. 
4. Add the bottle of wine and the sugar to the garlic in the pot, raise the heat and boil vigorously 2 minutes. 
5. Add the partially cooked pasta. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the wine is absorbed, about 6 minutes (pasta will be al dente). Use some of the reserved pasta water if the pan becomes dry.  
6. Add the chopped parsley, grated cheese, the salt and pepper to taste. Drizzle with 1-2 tablespoons of extra virgin olive oil. Garnish with the reserved pancetta.  Serve immediately.

Jacques Pépin's Eggs Jeannette

​Serves 6
Ingredients:
6 large hard-cooked eggs, preferably organic, peeled
2 tablespoons milk
2 cloves garlic, finely chopped (1 tablespoon)
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons peanut oil
Dressing:
About 2 tablespoons reserved egg-yolk mixture (from above)
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 tablespoon water
Pinch of salt
Pinch of freshly ground black pepper
1/4 cup olive oil
Preparation:

• Cut the eggs in half crosswise at the widest point. Remove the yolks and mash them in a bowl with a fork. Mix in the milk, garlic, parsley, salt, and pepper; the mixture should be moist and hold together. Stuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the dressing. (The egg yolk mixture adds texture to the dressing.)
• Heat the oil in a skillet, preferably nonstick. When the oil is hot, add the egg halves, stuffed side down, and fry over medium heat for about 2 minutes; they will brown beautifully. (Do not cook the white side.) Remove the eggs from the skillet, and arrange them on a platter or in a gratin dish.
• For the dressing: Put all the ingredients except the oil in a food processor, and, with the motor running, add the oil slowly. Pour the dressing on top of and around the eggs, and serve.

Mini Grilled Cheese Sandwiches with Tomato Soup Shot
Polenta Bites topped with Pesto and Roasted Cherry Tomato
Oven Roasted Asparagus Wrapped in Salami, or Proscuitto
Guava Paste with Manchego Cheese Bites dusted with Ground Pistachio Nuts
Eggs Jeanette-Jaques Pepin
Salmon Cakes with Cucumber and Dijon Cream
​

Serves 2-4
​
2 Tbs olive oil
4 cloves of garlic, sliced thinly 
1-pint cherry tomatoes, cut in half-a color assortment is nice
1/8 tsp of crushed red pepper
2 ears of freshly picked corn, corn cut off the cob
1-pound fresh shrimp, shells removed
5 leaves fresh basil, sliced in strips or 1/3 cup chopped flat leafed parsley
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
 

1. In a large sauté pan, heat the oil and the slivered garlic over medium-low heat. Cook until the garlic softens and becomes aromatic, about 1 minute.  
2. Add the sliced cherry tomatoes, crushed red pepper, corn kernels, and shrimp. Raise the heat to medium, cover the pan, and cook for 5 minutes. 
3. Add your herbs, stir gently to combine. 
4. To finish, turn off the heat and gently stir in the cold butter to create a velvety finish to your dish.

 
Serve as is, with sliced boiled Yukon Gold potatoes, over pasta, or rice. You can also use this as a topping for bruschetta-cut the shrimp into bite sized pieces for easy eating.

I couldn't wait to leave the theatre after I watched the movie "Julie and Julia". I couldn't wait to get home and make Julia Child's mouth watering bruschetta. This is by far my favorite way to eat summer tomatoes. I am now adding Ina Garten's Homemade Ricotta. Combining recipes from two of my favorite chef's makes the perfect dish. Give it a try!

1 loaf artisan bread(baguette, ciabatta, crusty boule) cut into eight 1/2 inch slices 
1 pound assorted heirloom tomatoes (or cherry tomatoes)chopped small
Fruity extra virgin olive oil
1 large clove garlic, peeled and halved
sea salt or kosher salt
8 basil leaves, cut into thin strips

1. Toss tomatoes with 1 Tbs extra virgin olive oil and about 1 tsp salt.
   
   
2. Fry bread in 2-3 Tbs extra virgin olive oil in skillet, browning on each side, and adding 1 more Tbs oil if necessary.
   
   
3. Rub the cut half of garlic over 1 side of fried bread.
   
   
4. Spoon the tomatoes (with oil and accumulated juices) over bread. Top with chopped basil.

Serves 2 as an entrée or 4 as an appetizer

4 tablespoons butter
1 tablespoon lemon juice
3 cloves garlic, chopped
½ teaspoon red pepper flakes
1-pound shrimp (25-30 count or larger), peeled and deveined
¼ cup fresh parsley, chopped
salt and pepper to taste
grated parmesan cheese for serving
1 lemon cut into wedges for serving
Optional additions: 1 tablespoon capers and/or 1 tablespoon sundried tomatoes, chopped 
       

1. Place the butter, lemon juice, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer (include optional capers and sundried tomatoes if using). Cook at 350 degrees for 6 minutes. 
   
   
2. Add the shrimp to the melted butter mixture and toss to coat the shrimp. Place the pan back into the air fryer and cook for 5 minutes. 
   
   
3. Remove the pan from the air fryer and sprinkle with the chopped parsley. Toss and serve in the hot pan with artisan bread for dipping and lemon wedges for squeezing. 

Serving options:
2 cups cooked pasta-toss the cooked pasta with the shrimp and butter mixture.
1 cup cooked rice-serve the shrimp and butter mixture over the rice.
2 cups spiralized zucchini cooked in the air fryer at 350 degrees for 4 minutes. Toss gently with shrimp mixture and serve hot.

Anyone can make these pretty little canapés. Will it help you to think of them as little open-faced sandwiches? That is really what they are. They are little sandwiches prettied up. There are a few tips I want to share to help you enjoy the preparation and the decorating of these tasty treats.

Tips:

1. Bread-I like Pepperidge Farms white or wheat bread-the thinnest they make. In general, I use thinly sliced breads. I stay away from breads that are dry and crumbly, and I don't find those little rye breads very tasty. I do like crackers that don't break apart with the first bite-too crispy is not good.
   
2. To keep your canapés bread or cracker from getting soggy the first layer should be some type of fat. Cream cheese, butter, hard or soft cheese-any high fat, spreadable condiment should be fine (not oil). The fat acts as a barrier between the bread/cracker and a water containing ingredient.
3. Decide if your flavor will come from the spread or the toppings. Canapés are a small bite and the flavor is a big factor. If you want the spread to provide the main flavor, you can season the spread with herbs, spices, citrus, or anything you would like. I like pesto, olive tampanade, and other spreads. If the toppings add the flavor, keep your spread simple, but of good quality. Plain salted butter or cream cheese are excellent choices. 
4. Toppings should be thinly sliced and easy to bite. 
5. Garnishes of herbs and edible flowers should be fresh and dry.
6. Design with color and texture. Think of each canapés as a blank canvas and you are the painter.
7. If preparing ahead of time, store in the refrigerator with a lightly dampened paper towel sitting directly on the canapés. Cover that with plastic wrap loosely wrapped on top or in a covered container. Preparation can be done 2-3 hours ahead.

Ingredients from the photos above:
Cream cheese, radishes, dill flowers, bachelor button petals, chamomile flowers, Thai basil flowers, dill, borage flowers, marigold petals.

Serves 6 as a side dish

4 ounces sugar snap peas
4 ounces snow peas, sliced on the bias
4 ounces frozen petite peas, thawed
2 scallions, about ½ cup chopped-or equal about of chives, chopped
2 cups pea shoots or tendrils-water cress or mixed greens can be substituted
2 Tbs fresh mint, roughly chopped
2 Tbs fresh flat leafed parsley, roughly chopped
optional: 2-3 radishes, thinly sliced
5 Tbs cider or red wine vinegar
1 tsp Dijon mustard
1/2 cup olive oil
Kosher salt and Pepper
Ricotta salata or parmesan, shaved
Edible flowers for garnish

1. Heat a saucepan filled halfway with water and 1 tsp kosher salt. Bring to a boil. While the water is coming to a boil, prepare an ice bath with ice and cold water, set aside.
2. When the salted water reaches a boil, add the sugar snap peas and the sliced snow peas. Cook for 3 minutes. Remove the peas from the water with a slotted spoon and immediately place them into the ice bath. Once cold, drain and place on a cotton towel to pat dry-as dry as possible.
3. Prepare the dressing by combining the vinegar, Dijon mustard, and olive oil in a lidded jar. Cover and shake until combined.
4. Place the sugar snap, snow, and thawed peas, into a large bowl with the greens and optional radish slices. Add the herbs and enough dressing to lightly coat the salad and gently toss.  Season with salt and pepper to taste.  Serve immediately garnished with cheese and edible flowers.

Check out my Facebook Live cooking demo of this salad with the 3 variations below: https://www.facebook.com/thecreativefeast/videos/561124908113428/
​

Make this salad a meal: Hard boiled eggs or poached eggs with roasted potatoes and roasted radishes.

Appetizer: Dress the salad and place on top of toasted bread smeared with ricotta cheese

Pasta: Add the undressed salad to Pasta Carbonara https://www.thecreativefeast.com/recipeblog/pasta-alla-carbonara

Serves 2-4

1 lb cooked salmon or one 14 ounce can salmon
2 tablespoon mayonnaise
1/3 cup breadcrumbs-unseasoned
1 egg, lightly beaten
1 tablespoon herb, dill, parsley, chopped
1 stalk scallion, chopped
2 tablespoon oil
2 tablespoon butter
Lemon

1. If using fresh cooked salmon, break up the salmon with a fork. If using canned salmon, drain and reserve liquid from salmon. Leave the bones-they are so soft and will not be noticed in the patties.
   
   
2. In a bowl, combine the salmon, mayonnaise, breadcrumbs, egg, and herbs. If mixture is too dry to form into patties, add reserved liquid from salmon.
   
   
3. Form the mixture into salmon cakes using about 1/3 cup for each.

   
   
4. Place the oil and butter into a large sauté pan and heat over medium high heat. When the butter has melted and starts to bubble, place the salmon cakes in and cook until browned. Turn over and brown on the other side. Serve hot, room temperature, or cold. Serve with a wedge of lemon.

Triple Creme Cheese
Aged Gouda
Sopressata Salami
Speck-Italan cured ham
Pickled Quail Eggs
Olives
Seasoned Walnuts
Strawberries
Figs
​

 The homemade ricotta is so easy and MUCH better tasting than any store bought brand. I added a variation to the traditional savory ricotta and prepared a dessert version with the help of my favorite food website FOOD52.com. Try them both!

Makes 2 cups
 
4 cups whole milk
2 cups heavy cream
1 tsp. kosher salt
3 Tbs white wine vinegar
 

1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. 
   
   
2. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). 
   
   
3. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth.  Save remaining whey for later use (see below). Use ricotta immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Honey Ricotta Mousse-Food52.com
​By Flirty Foodie (https://food52.com/recipes/34754-honey-ricotta-mousse)

9 ounces sheep's milk ricotta (or cow's milk), drained -I used 1 cup of the Homemade Ricotta above
1/2 cup whipping cream, well chilled
5 tablespoons honey, divided
1/4 cup chopped walnuts
zest of 1/2 lemon
 

1. Using an electric hand mixer, whip cream in a medium bowl until it forms firm peaks, about 3 minutes.
   
   
2. In a separate bowl whip together ricotta, 3 tbsp honey and lemon zest until smooth. Carefully fold whipped cream into ricotta mixture. Cover and refrigerate for approx. 30 minutes so the ingredients firm up a bit.
   
   
3. Gather two serving bowl/cups. Spoon a layer of whipped ricotta into each bowl. Followed by a layer of honey, approx. 2 tsp to a 1 tbsp honey per dish. Top with remaining whipped ricotta. Garnish with chopped walnuts. Serve and Enjoy

Cherry tomatoes are in season and if your plants are like mine, suddenly masses of cherry tomatoes are ripening all at one time.  I'll make gazpacho, tomato and basil salad, tomato and watermelon salad, tomato and corn sauce, scrambled eggs with sliced cherry tomatoes on the side, and finally...pasta with cherry tomato sauce.

Makes 2-3 cups

 2 Tbs olive oil
1lb. cherry tomatoes(or grape tomatoes)cut in half lengthwise
6 large cloves of garlic, cut into thin slivers
5 large fresh basil leaves, sliced into strips
1 pinch crushed red pepper
4 Tbs unsalted butter, COLD
Kosher or sea salt and freshly ground pepper  

1. In a large sauté pan, heat the oil and the slivered garlic over low heat.  Cook until the garlic begins to brown, about 3 minutes. 
2. Add the crushed red pepper, basil and cherry tomatoes. Raise the heat to medium high. Sauté gently until the tomatoes begin to breakdown give up their juices, about 5- 8 minutes.  If a wetter sauce is desired, add ½ cup water.
3. To finish the sauce turn of the heat and slowly stir in the cold butter 1 tablespoon at a time.  Season with salt and pepper to taste.

Serve over pasta, rice, shirataki noodles, or lightly cooked zucchini spirals. 

Additions:
Add fresh corn. Cut the corn off the cob and add to the kernels to the tomatoes after they have cooked for 4 minutes. 
Cooked shrimp, chicken, pork, or sirloin.