Napa Cabbage Dip

Artichoke/Spinach dip is a popular dip these days. Here is my Asian take on it. I use Napa cabbage leaves instead of artichokes. Artichokes are a bit pricey, but Napa cabbage is cheaper, and it is just as tasty as artichoke dip, if not better. I recommend serving it with Food Couture Pita Chips (previous recipe) but you can serve with any chips you like. This dip is easy to make and good hot or room temperature. Great for the party season.

Pita Chips

Let's be honest, sometimes we'd all like nothing more than to kick back on the couch with a bowl of munchies in front of the TV. We also know that chips are hardly healthy - until now. My pita chips are low in cholesterol and fat, but big in flavor. Great crunch, too. They're easy to make and go with your choice of dip (and TV show).

Swordfish Salad with Orange Vinaigrette

Here's an easy seafood recipe that has a wonderful exotic flavor. It's Asian sautéed swordfish, with Food Couture's own original orange dressing. Accompanied by a delicious array of crunchy vegetables, it's similar to a salad, but unlike any salad you've ever had before.

Curry Pumpkin Turnover

This is a great savory dish for the fall season: curry pumpkin turnover. It has a light flaky crust like a turnover, but instead of fruit, the filling is a surprising curry-flavored pumpkin and beef mixture. Easy to make and good for a brunch party or snacks.

Very Berry Bruschetta

Bruschetta variations are common these days, inspiring me to make some of my own. My version has mixed berries and basil leaves topping cheesy toasted baguette slices. The rich cheese taste goes well with the sweet and tangy berries and the basil leaves' burst of flavor. A colorful dish, it's a perfect match with Champaign as an appetizer, with coffee or tea as a dessert, or as a great party food. They can be served room-temperature or warm.