The well known Nicoise Salad, or Salade Niçoise in French; is a delicious, refreshing and traditional salad from France in which fresh market produce are complimented by typical Provencal seasonings. Too often however the version you find on menus is prepared with canned tuna which is not my favorite. I do have a few recipes in which I utilize canned tuna but never in this salad. My version using more delicate fresh shellfish is heavenly. I use two of my artSAVOR blends to add layers of savory deliciousness. I had great fun creating the elevated seafood marinade with artSAVOR 75 and the vinaigrette for the vegetables with artSAVOR 30. Plating this ahead of time and covering in the refrigerator, makes last minute service incredibly easy. Served right from the refrigerator at room temperature made my duties light and contributed to a more spontaneous and easy summer night dining al fresco.

Herbed 4-Cheese Pizza with Summer Garden Vegetables

My idea of a perfect pizza is a crispy, but chewy toothsome crust covered in fresh, bright crunchy toppings. Honestly, I can’t create a summer menu without a pizza course! But that is really almost true year-round. I challenge myself to keep it new and different, despite that I have made countless pizzas in every variation you can imagine from different crusts to unusual toppings. Lately I have been using artSAVOR blends to create more subtle and unexpected flavors. As pleasant evenings abound during the summer in Southern California, I am using the outdoor grill as often as possible. This incredibly simple and rustic pizza benefits from the summer herb garden plus artSAVOR 30 to elevate four kinds of cheese melted into deliciousness on the artisan crust topped with crunchy summer vegetables. This is all the best of summer brought together in a pizza!

Homeira’s Shrimp & Vegetable Summer Rolls

I fell in love with summer rolls many years ago at a small Vietnamese restaurant. Light, fresh, healthy, versatile so and easy to make, they remind me of a very simple Persian appetizer called “Noon o Sabzi” (bread and greens). This Persian treat is a platter of fresh herbs, peppery greens, radishes, onion and cheese served with thin lavash bread. The diner chooses a selection of herbs to roll in the lavash like a summer roll. My shrimp and vegetable summer rolls add the perfect fresh starter to my summery menu. I love creating with rice papers as they provide a perfect background to deliver everything from beef, seafood, poultry to vegetarian. For this recipe I am using artSAVOR 75 for the dip to creating all many levels of flavor deliver savory deliciousness in every bite.

Simple Heirloom Tomato Bacon & Egg Pizza

From a simple three ingredient to complex layers of many ingredients, pizza is staple appetizer on my menus. I have lost count of the dozens of variations I have created over the years. I cannot even count how many styles and varieties of pizzas I have made over the years. I wish I had written some notes. The good news is the varieties are endless and fun. Pizza is so versatile that it can serve as a light amuse bouche to a hearty main course. Choosing from a selection of fresh herbs, to the varied dried herbal flavors found in every artSAVOR provides nearly endless possibilities to build flavor. For this is so much fun! The dried leek, dill, marjoram and cilantro in artSAVOR 90 adds amazing depth to this recipe. The bacon and the sunny side up eggs are both optional if you want to keep this very herbaceous and simple.

Jumbo Shrimp & Lobster Cocktail

There are times when elegant and sophisticated does not required complicated preparations. This gorgeous seafood cocktail is easy and requires minimal fuss, yet has my creative touch. Boiled shrimp and lobster with their buttery flavor and texture call for paring with complimentary dipping sauces that deliver layers of flavor – tanginess, citrusy, sweet, sour, umami, and even a bit smoky. My artSAVOR 75 vinaigrette and store bought Cocktail Sauce (I prefer Whole Foods 365 or Trader Joes) mixed with artSAVOR 75 are the answer to that call, delivering all those flavors to make your bite a celebration.

To enhance the buttery luscious texture of the monster crab legs, I set out bowls of melted butter, lemon juice, artSAVOR enhanced cocktail and vinaigrette sauces. The simple addition of artSAVOR 75 to a store bought cocktail sauce or vinaigrette will elevate this seafood platter to new and delicious heights!

Heirloom Tomato and Three Cheese Pizza with Frisée

Back by popular demand, a frequent family request, here is another pizza on my menu for Father’s Day Simple Summer Dinner with delicious edits in flavor and texture. I used store bought pizza dough for the crust as I find it more savory and nutty in flavor. Brushing the dough with artSAVOR 70 makes it tangier and more citrusy with its lime ingredient. The frisée with its bitterness, dressed in an artSAVOR 75 vinaigrette contrasts with the sweet roasted tomatoes. All of this together creates complex layers of delicious flavors and textures.

Charred Artichokes

I recently was in Paseo Robles with friends for an art event right before the lock down in early March. I discovered a beautiful house overlooking Morro Bay for our stay. We located the local farmers market where I’m not exaggerating, I found the most beautiful artichokes ever! They were so perfect and so fresh. The thought of grilling them on the patio with that stunning view of the bay with its famous rock was exciting and my mouth was watering in anticipation. I also picked up a Woodford Reserve Double-Oaked Bourbon to start our delightful evening, which we enjoyed while getting the artichokes grill-ready by cleaning and steaming.

I am literally not exaggerating that the end result was the best charred, smoky flavor that I have ever had yet enhanced by my versatile artSAVOR 75. Ok, maybe the view had something to do with it too. Are you ready for some splash of flavor? I am thrilled to share the recipe for these mouthwatering delights. In your mind’s eye, you may even catch a glimpse of Morro Bay! Be creative and have a Blast!

Wild Caught King Crab Legs with 4 Sauces

My family love King Crab Legs, but it is seldom that you find these giant fresh ones. Steamed crab legs do not require much to shine beyond lemon juice, melted butter, and a good cocktail sauce. All you need to do is place the platter on the table on kitchen counter where your guests can congregate, provide them kitchen scissors or seafood crackers and watch the fun begin. It is a fun and jovial scene.

To enhance the buttery luscious texture of the monster crab legs, I set out bowls of melted butter, lemon juice, artSAVOR enhanced cocktail and vinaigrette sauces. The simple addition of artSAVOR 75 to a store bought cocktail sauce or vinaigrette will elevate this seafood platter to new and delicious heights!

Salmon Sashimi

Salmon sashimi is definitely a family favorite, particularly of my son. I include it in my menu whenever I can get sashimi grade salmon. I try to make the raw salmon, typically served with soy sauce and wasabi, more interesting and exciting by adding extra flavor as well as visual appeal. To me, saltiness of soy sauce sensory profile is so profound that it can totally overshadows its moderate umami, sweet and very slight bitterness flavors. Soy sauce best flavor performance results from its interaction with other complimentary flavors. You guessed it! Combining my artSAVOR 75 with soy sauce unlocks and enhances to the natural umami burst.

But why stop there? Another unexpected idea that compliments the luscious, rich buttery texture of salmon is quick dip in a simple vinaigrette enhanced with my versatile artSAVOR 75. Talk about melting in your mouth, you will be a culinary star!

Finally garnishing your salmon sashimi platter with wasabi, micro greens and basil adds to the visual appeal. Remember the palate is more than just the sense of taste, but really all the senses!

Simple Two Cheese, Tomato & Arugula Pizza

Pizza is nearly the perfect food that can be a starter, an entire meal and with a change of toppings even dessert! This simple creation with four main ingredients is full of flavor, texture and cheesy goodness. On top of being delicious, it is bright and colorful. The tie that binds this pizza creation is artSAVOR 75.

Turkey Kabob Roll

Are you ready to turn some bland boring gamey ground turkey into burst of flavors and excitement? My artSAVOR 20 just does that and more. For an added splash of even more flavors, you can turn up volume by drizzling some of my mint sauce. Healthy, full of flavor and texture, these scrumptious kabob bites are delicious. I had to make a second batch as my family ate them before I could plate for a photo. They wanted them hot and juicy, as I rolled them. Not only they were delicious, but they contributed to a lively family social experience. I skipped using skewers and simply formed them into kabob shape and sautéed. They came out perfect. You can serve these as appetizers, sides, or main course.

ABOUT

RESOURCES

CUSTOMER SERVICE

CONTACT US