To say that these last few months have been a whirlwind of activity is a far cry from true. Life has not been uneventful or dull between all of the hats I juggle but that is the emblem of this decade, we multitask and walk a fine line to balance all that life throws our way. The exciting news is that amidst all of this activity a sequel to my first cookbook was released- Taste This! The Delicious Sequel.
Book signing and all, things are off to a very exciting start as we look down the barrel at 2012. In honor of this personal milestone (which was only possible due to the love and support of my family and friends) I wanted to share a wonderful holiday vegetarian appetizer recipe from the cookbook. And if you are tempted to try more of the recipes, your fingers are a few key strokes away from the online purchase button (look to your right hand side of this page) .
1 (16 oz) jar roasted red peppers
20 oz package tortellini, cooked and tossed with olive oil
1 bunch fresh basil, leaves washed/dried and removed from stem
4 (14.75 oz) marinated artichoke hearts, 1/8-1/4 inch slices
1 box large cocktail tooth picks
Cook tortellini according to package directions. On a large cocktail toothpick, layer according to above order.
Makes 4 dozen
A few out takes from the first cookbook signing held at the Golden Gate Yacht Club (Thank you Norbert and Madeleine)!