- Prosciutto-wrapped artichokes with arugula salad and salsa verde
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- A salad of baby arugula and farro provides a cool counterpoint to the hot artichoke on top—stuffed with melted cheese and enrobed in paper-thin slices of prosciutto.
- Pomegranate salsa
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- Sweet and salty, this is the perfect dish to please every palate!
- Poke nachos
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- Combine your love of poke and nachos in one delicious recipe!
- Avocado fries
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- Crunchy on the outside, and creamy and nutty inside, these avocado fries are over-the-top good!
- Piquillos rellenos (Stuffed peppers)
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- A simple and tasty tapa that any home cook can re-create in minutes using sweet piquillo peppers and tangy goat cheese.
- Culinerdy Cruzer Dirty Balls Brussels sprouts
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One of Keith Breedlove's most popular dishes is flash-fried Brussels sprouts served like Mexican street corn—smothered in cotija cheese, crispy onions, crispy jalapeños, garlic chips, cilantro and a citrus aïoli.
- Hamachi tiradito
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- Executive Chef Benjamin Brown credits this recipe with being one of the simplest to execute, but its vibrant flavor and the juicy pop of the finger limes makes it a fan favorite. Serve it up for a great summer appetizer.
- "Wasabi" pickled carrots
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- Karen Solomon's cookbook "Asian Pickles" explores a world of fermented and brined flavors that can perk up a variety of meals. These pickled carrots require no special preserving equipment and are ready in a flash.
- Portobello fries with basil aioli
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- Portobello mushrooms are soaked in milk, dusted in rice flour and then fried, resulting in a light, tempura-like crust. Basil aïoli is the ideal dipping sauce, but ranch dressing makes a worthy alternative.
- Classic ceviche
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- Party time? This ceviche from Tasting Room Del Mar is a perfect appetizer because it's easy to prepare and can be marinated a day ahead.
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