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 […]

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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 […]

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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 […]

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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 […]

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*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 […]

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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 […]

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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 […]

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zucchini patties

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 […]

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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 […]

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