Artichoke and Hazelnut Spread

Serves 8-12

14 ounces      Artichoke hearts (canned)

2 ounces         Hazelnuts (peeled and toasted)

2 ea                 Garlic cloves

¼ cup             Grated parmesan cheese

¼ cup             Olive oil

2 tbsp             Italian, flat-leaf parsley

to taste           Sea Salt and Cracked Black Pepper


  1. Combine all ingredients in a food processor and chop until smooth. Remove cover and scrape the sides of the bowl. Replace cover and process another 30 seconds.
  2. Season with sea salt and cracked black pepper. Place spread in a serving bowl and serve with crackers, toast points or fresh vegetables.

Garlic and Lemon Shrimp with Jalapeno Cocktail Sauce

Makes 12

24 ea               21/25 count shrimp (peeled and deveined)

2 ea                 Garlic cloves (mashed into paste)

1 ea                 Lemon (cut in ½)

2 tbsp             Olive oil

1 tbsp             Cumin

to taste           Sea Salt and Cracked Black Pepper