This easy, yummy dip can be whipped up just minutes before guests arrive and served warm with crusty bread or crackers.

This has become my new favorite dish to take to friends or to serve at parties.

Ingredients:

2 cans lump crab
1 8 oz package of cream cheese
1 cup mayonaise
1 cup sour cream
1 cup shredded cheddar cheese
1 chopped yellow or red pepper
5-6 chopped green onions
1 1/2 tsp cayenne pepper
1 tsp or to taste garlic salt

Mix the ingredients well and top with some extra shredded cheese.

Bake in the oven at 350 degrees for 15-20 minutes.

Serve warm with bread or crackers.

The Tavern on Rush in Chicago’s Gold Coast is where Chef John Gatsos creates this simple but outstanding flatbread and cheese appetizer.

TAVERN FLATBREAD: Chef�s daily selection of artisan cheese served with freshly baked flatbread and a side of lavender honey.

Lavender honey with seasoned goat cheese is perfect.

Warm and fluffy, doughy and lightly seasoned with fresh parsley, this flatbread melts in your mouth.

A picture is worth a thousand words and on this gorgeous sunny day one photo just wasn’t enough!

Indulge my prediliction for photos of beautiful food!

Having a recipe that you can make quickly and get right everytime is a great skill to master.

Red skin potatoes are a great side dish for so many dishes and these are great alone; as a treat.

I have made these for appetizers and as a snack to go with cocktails.

These are like a dressed-up version of potato skins minus the huge calorie count!

They take about 30 minutes from washing the potatoes to serving them. So you can whip them up in a jiff if need be.

Tahini Sauce

Tahini sauce is made from tahini – a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.

Ingredients:
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)
Preparation:
In a food processor or mortar and pestle, combine garlic and tahini. Add kosher salt.

Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.

I washed and quatered about 12 medium sized organic red skin potatoes

Saute in about 1/4 cup of olive oil

I added about 10 shakes of red pepper flakes and 4-5 pinches of dried rosemary

I let this cook until the potatoes became browned

I then removed them from the frying pan and wrapped them in aluminum foil and placed them on a cookie sheet in a 450 degree oven for about 15 minutes.

Salt to taste

Top them off with the tahini sauce and serve.

Enjoy!