Yield: 6 servings This recipe is another great use for homemade pesto. Rich and flavorful, one of these savory toasts is usually enough, but you better make two per person, just in case. Slice any extra bread and freeze it for future toasts. Ingredients: 1 loaf Italian bread, sliced on the diagonal, into twelve ¼ […]
Archive | Appetizers
Savory Mushroom Tarts
Yield: 8 5-inch square tarts (perfect as a starter, light meal or side dish) To make these little tarts even more savory, I added some chopped Canadian bacon to the mushroom saute. You may skip this step and they’re still delicious! Ingredients: 1 package frozen puff pastry sheets (2 sheets), thawed olive oil 12 ounces crimini […]
Lemon Herb Cheese
Yield: about 1 1/2 cups of soft, spreadable, delicious cheese This recipe is from Ricki Carroll’s Home Cheese Making. I discovered it as part of the Urban Farm Handbook Challenge. It tastes so fresh and delicious – it has totally ruined me for store-bought cheese. Serve it on sliced baguette. Note – the only special equipment […]
Black Bean Hummus
Yield: about 4 cups If I am using this for dip, I sprinkle it with chopped cilantro for color. This also makes a delicious, healthy spread for wraps and sandwiches. Ingredients: 1 15-ounce can garbanzo beans, rinsed and drained 2 15-ounce cans black beans, rinsed and drained 2 tablespoons olive oil 1/4 cup chopped garlic […]
Crushed Peas with Feta and Scallions
Yield: Serves 4-6 as an appetizer This dish benefits from the best of ingredients. Full, fruity olive oil, fresh peas, and greek-style yogurt really make a difference. Frozen peas work as well, so do not be deterred if that is your option. This is super tasty served with crackers or vegetables for dipping. It would also […]
*Quickled* Sugar Snap Peas
Yield: 1 pound pickled peas The original recipe suggests you wait two weeks before eating your peas, but I dug into mine after a day. This recipe would also work well with asparagus or green beans. I wish I knew who to credit for this recipe, but I did not keep a record of it […]
Avocado Soup
Yield: 4 1-cup servings This light, velvety soup relies on fresh honeydew melon as a sweetener. Ingredients: 4 cups chopped fresh honeydew melon 1 avocado, skinned and pit removed 1 cup plain fat-free yogurt 1 1/2 cups reduced fat milk 3 tablespoons fresh lemon juice 3/4 teaspoon chili powder 1/2 teaspoon salt a pinch of cayenne […]
Pickled Vegetables
Yield: about 4 pints The original recipe was for cauliflower, but it works well with carrots, Brussels sprouts, green beans, daikon radish, peppers, cauliflower – you name it! Ingredients for pre-brine: 2 small heads cauliflower (or equivalent volume of other vegetables – about 4 cups) 1 1/2 ounces salt (about 3 tablespoons fine sea salt or 5 tablespoons […]
Zucchini Patties with Yogurt Cucumber Sauce
These tasty little patties can be made “mini” and served as one-bite appetizers with dollops of yogurt cucumber sauce on top. Or, serve three small patties topped with sauce as a lovely starter. For a simple yogurt cucumber sauce, start with one cup of plain yogurt. Combine it with grated cucumber (from a skinned and seeded cucumber). Add some minced […]
Simple Fruit Compote
Yield: 1 cup This recipe works with loquats or kumquats – small, juicy, tropical fruits that compliment a rich and tangy cheese (like goat cheese). Use this delicious, pretty, (and quick!) compote for your next appetizer. Simply slice a baguette and place the slices on a baking sheet in a 400-degree oven until light brown […]