Super Spring Green Artichoke Dip

Marci Moreau • April 24, 2022
A skillet filled with food next to artichokes on a table.

This is a ramped up version of the classic Spinach Artichoke Dip with more flavor, more health and much more power!


  • 3 cups mixture of broccoli rabe, spinach and kale, chopped
  • 1 cup fiddleheads, (when available) clean throughly, blanch, then chopped
  • 1 cup mushrooms, chopped
  • 1/2 leek, chopped
  • 1/2 long hot pepper, chopped
  • 14 ounce can artichoke hearts, chopped
  • 12 oz goat cheese or

• one 11.3 oz jar of Meredith Dairy Sheep and Goat Cheese (it’s my favorite!)

• 3/4 cup parmigiana reggiano
• 3 TBS olive oil
• Juice and zest of one lemon
• 3 TBS SuperMirepoix Mirepoix

(see recipe below)
• sea salt & pepper, to taste


Steam or blanch fiddleheads (see below), Sauté superpower mirepoix, leeks, hot pepper and mushrooms in 3 TBS olive oil until soft. Add fiddle heads, if available, and broccoli rabe, spinach and kale mixture and cook for about three minutes. Add goat cheese, parm and zest and juice of one of lemon and mix well. Transfer to a baking dish and bake on 350 for 20 min or until lightly browned. Sprinkle a little more grated parm on top and broil for a light gold cheesy crust, if you like that kind of thing.


SUPERPOWER MIREPOIX • 10 cloves of garlic
• 1⁄2 of a large root of ginger • 2 large roots turmeric

• 1/2 teaspoon ground black pepper (black pepper helps with the absorption of curcumin in turmeric)

Peel the garlic, and ginger root. You do not need to peel turmeric root. Most of the benefits come from breaking down the cell wall of these ingredients so chop by hand or throw everything in a food processor and pulse until finely diced. Feel free to store it in the refrigerator up to 5 days and use in sauce, soups, salad dressing, anything and everything!

HOW TO CLEAN AND STEAM FIDDLEHEADS
Clean fiddleheads throughly to remove debris from coils. Boil fiddleheads until tender, about 2 minutes and

then quickly place them in a bowl of very cold water. Drain when cool and then use however you like. Because the coiled up fiddleheads can hold onto dirt, bugs and bacteria it is important to clean throughly.

Christie's Handbags Online: The New York Edit

June 4, 2025
HERMÉS, CIRCA 1990S Estimate: $100,000-200,000 NEW YORK - Christie's is pleased to present Handbags Online: The New York Edit , a curated selection of handbags from Hermés, Chanel, Dior, and more. Bidding will be open from 4-17 June, with highlights on view at Christie's Rockefeller Center galleries from 6-16 June. Leading the sale is an exceptional Rare Sterling Silver Mini Kelly (Estimate: $100.000-200,000). Produced in Mexico in the 1990s, the original solid sterling silver design is among the rarest handbags in the world. Additional notable highlights include a Bleu Marine Diamond Kelly 25 (Estimate: $100,000-150,000), and an Hermès Special Rdition 706 Madison Kelly (Estimate: $35,000-45,000). This exceptional piece, created to commemorate the opening of Hermès Madison Avenue flagship, features intricate leather marquetry inlay inspired by the Hommage á Gene Kelly scarf design. This season's sale offers a captivating blend of whimsy and timeless sophistication. designed to appeal to collectors at every level. A standout feature is a magnificent single-owner collection titled Sculpted Ions: Handbags From the Vault of a Discerning Collector , showcasing exquisite examples from Schiaparelli. Chanel, Hermès, and Fendi. Among the highlights is an Orange Crocodile Diamond Kelly 25 (Estimate: $100,000-150,000), noted for its bold color and precious detailing. For the first time at Christie's, a selection of bags by Schiaparelli will be offered. The group includes four striking designs, with estimates ranging from $1,000-6,000. Highlights include a Crème Leather Bijoux Secret Top Handle Bag with gilded brass and enamel hardware (Estimate: S4,000-6,000), and a Black Calfskin Anatomy Jewelry Bag featuring enamel and hammered gold brass accents (Estimate: $3,000-4,000). Auction Information : Click Here ALL IMAGES PROVIDED BY: CHRISTIE’S IMAGES LTD. 2025 Sale Highlights

The Cigar

June 3, 2025
ACCLAIMED AUTHOR AARON (SIG) SIGMOND HAS DONE IT AGAIN. HIS WRITTEN KNOWLEDGE (NOW NUMBERING AT OVER 20) ON NUMEROUS TOPICS INCLUDING FINE MECHANICAL TIMEPIECES, HOTELS, AUTOMOBILES—ALL OF WHICH FALL WITHIN THE SOMEWHAT VAGUE “MEN’S LUXURY” CATEGORY—CIRCLE BEAUTIFULLY BACK TO ONE OF HIS FAVORITE SUBJECTS, HIS LOVE FOR CIGARS. AN ACCOUTREMENT THAT HAS BEEN A PART OF HIS LIFE SINCE COLLEGE.

A TASTE OF THE AEGEAN ARRIVES IN WEST PALM BEACH: INSIDE THE NEW ESTIATORIO MILOS

June 2, 2025
There’s a new jewel sparkling along the Intracoastal in West Palm Beach—and it speaks fluent Greek. Estiatorio Milos, the acclaimed seafood-forward restaurant helmed by legendary chef and restaurateur Costas Spiliadis, has opened its thirteenth global location and second in Florida, bringing the breezy sophistication of the Mediterranean to the heart of South Florida. Nestled within the sleek, waterfront One Flagler tower, Milos isn’t just a restaurant—it’s a full-sensory journey to the shores of Greece. Step inside, and you’re immediately transported. Floor-to-ceiling windows, a soft palette of natural materials, and thoughtfully curated art create a warm, contemporary atmosphere. Designed by Tara Bernerd & Partners, the space is as much about serenity as it is about style. Pentelikon marble, warm oak, and textured stone echo the materials of Cycladic islands, while an open-air terrace fringed with greenery brings the outdoors in. A dramatic staircase, a signature design element across Milos locations, provides a striking focal point—modern yet rooted in classical influence. But of course, the real story here is the food. Milos is revered worldwide for its dedication to purity of flavor and ingredient integrity. Each morning, whole fish is flown in directly from the Mediterranean—snapper, lavraki, dorade—then displayed on ice for guests to view before choosing. Local bounty also takes center stage, from Florida stone crab to daily selections sourced from fishermen in the Keys. The result is a menu that’s fresh, unfussy, and deeply soulful. Signature dishes like the paper-thin zucchini and eggplant tower with tzatziki, or the simple grilled octopus with Santorini fava, let the ingredients do the talking. And the experience is meant to be shared—Milos encourages the Greek tradition of philoxenia, or warm hospitality, where tables are filled with plates passed around among friends and family. To complement the cuisine, Milos West Palm Beach offers one of the most expansive Greek wine lists in the Southeast, showcasing varietals such as Assyrtiko, Xinomavro, and Agiorgitiko, all carefully selected to pair harmoniously with the flavors of the sea. Whether you're a seasoned sommelier or simply curious, the staff’s knowledge and passion make wine exploration an integral part of the experience. As the sun dips below the horizon and the waterway glows, the setting takes on a romantic, almost transportive quality. You could close your eyes and swear you were perched on a terrace in the Greek isles—until the silhouette of Palm Beach Island reminds you where you are. For those seeking an elevated dining experience rooted in simplicity, season- ality, and timeless elegance, Estiatorio Milos West Palm Beach is nothing short of a revelation. Reservations are recommended.  To book your table, call (561) 437-8889.
More Posts