This appetizer has become a staple at parties over the years. With a wrap of puff pastry dough it comes together in a snap. I like to serve it with a big variety of dippers. Pita chips, crackers, apples, pear slices and crostini all pair well with it.

Ironically, this appetizer gets raves from carnivores and vegans alike. It was originally voted The Readers Choice Recipe of the year for Vegetarian Times Magazine. It’s rich, healthy fats, so satisfying and a uniquely wonderful twist on guacamole.

Of all the recipes I have created this one gets the most raves and requests. On the surface it appears to be just a typical dish that shows up at pot lucks. However, when crafted carefully it its an explosion of textures and flavors with massive mass appeal. It is fun for the guests to build their own skewers and as social as it is tasty. No doubt a crowd pleaser and as much fun to make as it is to nosh along with the guests.

The Dungeness Crab Season runs only from November to March in California. Although frozen crab is an acceptable substitute you must try making these while the catch is so sweet and fresh. It will brighten the coldest of winter days. Even though fresh corn is usually not available I find frozen is the best alternative. Super fresh Pico de gallo from your local taqueria is a must to make these tacos really sing.

This vegetarian dish is so impressive and satisfying that it can be a main dish on its own or pair with another protein on the grill for feeding large summer gatherings. It is colorful, textural and grows exponentially as you get creative adding different veggies. The flavor that comes with the grilling char and lemony sauce is addictive.

This miniature version of a classic steak house favorite is suprisingly easy with only a few ingredients. They do take 50 minutes in the oven and must be served immediately so timing is everything.

A crowd dazzling vegetarian dish that is so satisfying that it can be the centerpiece and main of a large gathering. Nobody will miss the protein.