Deviled Eggs
Prosciutto and Melon
Prosciutto and Melon
Cucumber
Cantaloupe
Prosciutto
Mint
Olive oil
Balsamic glaze
Sea salt
Prepare the produce. Slice the cantaloupe into 1-centimeter-thick pieces. Then, use a petal-shaped cookie cutter to shape the “carrot” pieces. Next, slice the cucumber into 1-centimeter-thick pieces and use a flower-shaped cookie cutter to make cutouts. Assemble. Remove one of the flower petals from the cucumber cut out and place it on the melon carrot. Skewer the two parts together. Make prosciutto roses. Carefully lift the prosciutto ham pieces from one another so they’re still intact, and fold each piece over lengthwise twice. Cut the long piece of prosciutto in half. Then, fold and twist each half into a rose. Place a mint leaf in each prosciutto rose. Serve. Arrange the melon and cucumber carrots on a platter, and place the prosciutto rose in the center and smaller rosettes between each carrot. Drizzle olive oil, balsamic glaze, and sea salt on top.
Phyllo Appetizers
Phyllo Appetizers
Feta – Get your hands on a good quality block of feta for the best results.
Phyllo sheets – It’s easiest to work with room temperature phyllo pastry.
Fresh thyme – Fresh thyme adds a herby finish to the final dish.
Fig jam – I used a green fig marmalade from Wilkin & Sons, but you can use any jam you like. Strawberry or tomato jam – even hot honey would all be delicious options.
Melted butter – I love using salted butter to add flavor and balance, but you can use unsalted butter or olive oil, too.
Preheat the oven to 180°C / 350°F. Cut round discs of phyllo with the cookie cutter. Brush melted butter on both sides of the discs. Arrange the discs side by side, so they overlap. Spread with jam and top with crumbled feta. Sprinkle with fresh thyme. Roll into a tight rose. Bake in a buttered muffin tin for 12-15 minutes until golden and crispy. Serve.
Possible Variations
Swap the cheese – Replace the feta with thin slices of Brie, or a creamy goat cheese for a different taste.
Add crushed pistachios, pecans, or sesame seeds – Sprinkle chopped nuts or seeds on top of the feta and jam for extra crunch.
Replace the jam – Use tomato chutney, pesto, olive tapenade, chili jam, or omit.
Use puff pastry – Swap phyllo for puff pastry for a light, flaky texture.
Olives, Cheeses and Nuts
Mini Tarte Tatins with Caramelized Shallots
Mini Tarte Tatins with Caramelized Shallots
1 T. extra-virgin olive oil
1 T. butter
1 ⅓ pounds shallots, peeled, trimmed, and halved lengthwise
1 ½-2 T. honey
3-4 fresh thyme sprigs
½ tsp. dried tarragon leaves
1 tsp. kosher salt
Freshly ground black pepper
1 tsp. balsamic vinegar
4 ounces goat (or feta) cheese
¾ of 1 (14-ounce) package frozen all-butter puff pastry dough, defrosted and cut into 12 squares (or frozen puff pastry rounds can also be used)
Caramel
¼ C. sugar
1 T. water
1 ½ tsp. butter
1 tsp. balsamic vinegar
Preheat oven to 400°F. Grease a muffin pan or silicone mold with non-stick cooking spray; set aside. Heat a large skillet over medium-high heat; add butter and olive oil, swirling to melt and blend together. Add shallots, honey, herbs, salt, and pepper. Sauté until shallots are golden brown and nicely caramelized, about 7-8 minutes. Add 1 tsp. balsamic vinegar and continue to cook for another 1-2 minutes. Remove from heat and set aside. To prepare the caramel, place sugar and water in a heavy-bottomed small saucepan over medium heat. Swirl the pan to blend; do NOT stir. Cook for about 6-7 minutes, swirling occasionally as the sugar melts and begins to bubble and the mixture begins to gain color. Watch carefully – caramel can burn quickly! When caramel turns a deep amber color and becomes fragrant, immediately remove from heat and add butter and vinegar. The mixture will bubble vigorously. Return to heat and whisk quickly to blend for a minute. Divide caramel amongst greased muffin C. (about 1 tsp. per C.). Place 3-4 of the shallot halves round-side down in each muffin C. on top of the caramel. Top with a small slice of cheese. Place puff pastry squares (or rounds) on top of the shallots, using the tip of a knife to tuck in the corners and edges. Bake for 15-20 minutes — pastry should be nicely browned on top. Cool for 10-15 minutes. Use a mini-spatula to help unmold each Tatin (or easily pop them out if using silicone), inverting the Tatins onto a platter. Serve warm or at room temperature with a green salad.
Gorgeous Veggie Board
Beet Hummus
1 roasted beet peeled and chopped
1 can chickpeas (15 oz) drained
2/3 cup tahini
2-3 zest & juice lemons about 1/3 cup of lemon juice
2 cloves garlic chopped
1/3 cup olive oil
1 teaspoon cumin or more to taste
1 teaspoon kosher salt
1 handfull chopped herbs
Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil and blend until smooth. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony! Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options are omit toppings all together.
Everything Bagel Hummus
1 can chickpeas, rinsed and drained
2 teaspoons garlic
¼ cup tahini
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons water
1 tablespoon Everything Bagel Seasoning
Combine all the ingredients in a food processor and mix until smooth. You may need to add a touch more water to get the consistency you want. After the rest of the ingredients are smooth add in the Everything Bagel Seasoning. Mix together but don’t break apart the spices too much. Serve with an additional sprinkle of Everything Bagel Seasoning on top.
Crudité Board
Ploughman Board
Crispy Puff Pastry Garlic Twists
Crispy Puff Pastry Garlic Twists
3 sheets puff pastry, defrosted
60 grams softened butter
2 T. garlic seasoning mix
40 grams finely grated parmesan cheese
Preheat the oven to 200°C (390°F) and line a large tray with a baking mat, ensuring it’s ready for the pastry twists. Lay out the first sheet of puff pastry on a clean surface. Brush it liberally with melted butter to give the twists a rich flavor. Sprinkle half of the spice mixture evenly over the buttered pastry sheet, followed by half of the Parmesan cheese for an extra burst of flavor. Take the second sheet of puff pastry, brush one side with butter, and place it buttered side down on top of the first sheet. Brush the top of the second sheet with more butter, then sprinkle the remaining spices and Parmesan over it. Butter one side of the third pastry sheet and lay it on top of the existing layers. Lightly use a rolling pin to compress and combine the layers; be gentle to ensure you only reduce the height by 1mm or less. This step will help integrate the flavors across all layers. Cut the layered pastry in half lengthwise for easier handling, then cut into 1cm-wide strips crosswise. Carefully twist each strip into a corkscrew shape and place it onto the prepared baking tray, making sure to leave a small gap between each twist for even baking. Bake the twists in the preheated oven at 200°C for 20 minutes. After the initial baking time, rotate the tray for even cooking and return it to the oven for an additional 15 minutes, or until the twists are evenly golden brown through all layers. If the tops are browning too quickly, reduce the temperature to 180°C (356°F). Allow the twists to cool slightly after removing them from the oven to help them set and become crisp. Serve them on their own or paired with your favorite dip or condiment. Enjoy the savory flavors and flaky texture of these delightful pastry twists!
Prosciutto Rolls
Prosciutto Rolls
2 T. extra virgin olive oil
2 tsp. grated lemon zest
1 T. fresh lemon juice
6 ounces soft goat cheese, at room temperature
2 cloves garlic, peeled and pressed through a garlic press (or finely minced)
12 slices (not paper-thin) prosciutto, halved crosswise
½ C. fig preserves
½ bunch arugula, trimmed
Freshly ground black pepper
In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside. In another bowl, mix the goat cheese and garlic together until well blended. Set aside. Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper. Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.
Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil
Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil
1 large baguette
2-3 peaches, depending in their size; sliced thinly
about 1/2 C. ricotta, depending on how large your bread is
4oz prosciutto
honey for drizzling
chopped fresh basil for topping
lemon; optional to squeeze over top of the crostini
Slice the baguette on an angle to cut about 1/2 inch slices. Drizzle both sides with olive oil. Place on a grill and grill both sides until both sides have slight grill marks. Allow to cool. Scoop some ricotta onto each slice. Top with a small piece of the prosciutto. Then top that with a slice of the peach. Drizzle with honey. Sprinkle with chopped basil. Add a squeeze of fresh lemon juice; optional.
Gruyere Cheese Crackers
Gruyere Cheese Crackers
4 T. unsalted butter, at room temperature
8 ounces gruyere, finely grated
½ tsp. salt
1 C. all-purpose flour
1-2 T. cold milk
salt for dusting
In a stand mixer, cream together the butter and grated cheese until smooth. It shouldn’t take long. Mix the salt together with the flour, then add it to the mixer. Mix on low-speed until mostly incorporated — it’s okay to be a little bit crumbly. Add milk, one T. at a time, until the dough comes together. It should not be sticky, but should hold together in a ball. Form the dough into a disk and wrap in plastic wrap. Chill for 30+ minutes. When the dough has chilled, preheat the oven to 400 F. On a lightly floured surface, roll the dough out very thin — ⅛” or less. Cut it into your desired shape, prick a hole into the middle of each cracker, sprinkle salt all over, and bake on a parchment-lined cookie sheet for 10-11 minutes. Let the crackers cool at least 5 minutes before eating.
Candied Bacon Crackers
Candied Bacon Crackers
1 lb bacon
1 C. brown sugar
1 tsp chili powder
1 box buttery crackers
Preheat the oven to 350°F (175°C). Cut the bacon into small pieces. In a bowl, mix the brown sugar and chili powder until well combined. Dip each piece of bacon into the sugar mixture, ensuring it’s fully coated, then place it on top of a cracker. Bake in the preheated oven for 10-15 minutes, or until the bacon is crispy. Allow the crackers to cool before serving.
Grated Egg Avocado Toast
Grated Egg Avocado Toast
2 slices bread
1 avocado
1 T. butter
pinch coarse sea salt
Grate hard boiled egg on fine side of cheese grater. Toast bread in toaster Remove pit from avocado and slice. Butter toast and top with 1/2 sliced avocado, grated hard boiled egg and a pinch of coarse sea salt
Sweet & Spicy – Add a dash of hot sauce and a drizzle of honey
Guacamole – Mash avocado with 2 T. of salsa or picante sauce and make a quick guacamole
Veggies – Add tomato slices and spinach leaves under your ripe avocado slices for a little acidity and texture
Everything – Add a sprinkle of Everything Bagel seasoning instead of the coarse sea salt
Original – the original TikTok version from Sarah Thomas-Drawbaugh of “Healthyish” had Kewpie Mayonnaise and Sriracha
Fancy Bread – skip your normal toast and go for an artisanal bread like you would get at Panera or even a simpler a sourdough bread
Salmon + More – Add a schmear of cream cheese, a thin layer of smoked salmon and then top with your creamy avocado slices and grated egg
Summer Charcuterie
Summer Charcuterie
1 2 oz burrata
3 oz Boursin cheese
1 wedge Manchego cheese
1 small wedge Creamy Tuscano cheese
4 oz Brie cheese
4 oz goat cheese
½ c blueberries
¼ English cucumber, sliced
¼ c smoked salmon and dill dip
4 sheets prosciutto, torn
¼ c pistachios
¼ c mixed nuts
¼ c marcona almonds
1 nectarine
2-3 plumcots, sliced
¼ yellow watermelon, cubed
4-6 Parmesan crostini crackers
15 gluten free Milton’s Crackers
15 seed and grain cracker squares
15 sea salt crackers
Olive oil to drizzle
Empty Nester Charcuterie Board
Empty Nester Charcuterie Board
12 oz Olli Salumeria packet, Parmesan cheese, sopressata salami, Genoa salami, Frescatrano olives
5.3 oz Mifroma Fondue Express, 1 single serving, but perfect for 2
½ C. hummus
1 pomegrante, split open
1 clump red grapes
½ red apple, sliced
½ orange, sliced
3 oz mini artisan crackers
3 oz Bello Rustrico crackers
3 oz mini bread sticks, or fresh bread, cubed
3 oz RW Garcia Organic Sweet Potato Crackers
Sweet Piquante Peppadews
Mixed nuts
2 Endangered Species dark chocolate candy bars
Fresh rosemary
Baked Goat Cheese Dip with Lemon and Thyme
Baked Goat Cheese Dip with Lemon and Thyme
10.5 ounces goat cheese log
4 ounces cream cheese, softened
¼ C. grated Parmesan cheese
2 T. extra virgin olive oil, more for drizzling after baking
1 clove garlic, peeled and roughly chopped
¼ tsp. coarse ground black pepper
¼ C. chopped fresh flat-leaf parsley
1 tsp. finely minced thyme
½ tsp. lemon zest
salt, to taste
crostini, crackers, or mini naan for serving
Preheat oven to 400ºF.
In a food processor, combine goat cheese, cream cheese, Parmesan, olive oil, garlic, and pepper until smooth, scraping down sides as needed. By hand, fold in herbs and lemon zest. Taste and add salt if desired. Spread into a baking dish and bake for 10 to 12 minutes or until warm and just starting to bubble around the edges. Don’t overheat the dip. It should be creamy and not starting to separate. The length of baking time depends somewhat on the size of your baking dish. Drizzle with olive oil, if desired. Serve with crostini, crackers, or mini naan.
Saigon Garlic Lemongrass Wings
Saigon Garlic Lemongrass Wings
12 whole chicken wings (2 1⁄2 to 3 pounds)
4 cloves garlic, peeled
1/4 C. chopped shallots
1 piece (1 inch) fresh ginger, peeled and thinly sliced
2 stalks fresh lemongrass, trimmed and sliced, or 2 strips lemon zest (each 2 by 1⁄2 inches), removed with a vegetable peeler
2 T. sugar
1/3 C. Asian fish sauce
3 T. fresh lemon juice
3 T. vegetable oil
1/4 C. finely chopped dry-roasted peanuts, for garnish
1/4 C. chopped fresh cilantro (optional), for garnish
Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Set the wings aside while you prepare the marinade. Combine the garlic, shallots, ginger, lemongrass, and sugar in a mortar and pound to a paste with a pestle, then work in the fish sauce, lemon juice, and 1 T. of the oil. If you don’t have a mortar and pestle, combine all these ingredients in a blender or food processor and process to a smooth puree. Scrape the marinade into a large bowl, add the chicken wings, and turn to coat thoroughly. Cover the wings and let marinate, in the refrigerator, for at least 4 hours, but preferably 24, turning the wings occasionally. Set up the grill for direct grilling and preheat to medium-high. When ready to cook, drain the chicken wings, reserving the marinade, then thread each wing on a skewer, running the skewer through all three sections of the wing to hold it open as widely as possible. Brush the wings on both sides with the remaining 2 T. of oil. Brush and oil the grill grate, then arrange the chicken wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill the wings, turning them several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Reduce the heat if the wings start to burn. Brush the wings once or twice with the reserved marinade, but do not brush them during the last 3 minutes of cooking. Transfer the grilled wings to a serving platter, sprinkle the peanuts and cilantro (if using) over them, and serve.
July 4th Cheese Board
July 4th Cheese Board
Blueberries
Strawberries
Cherrries
Crackers
Salami
Cherry tomatoes and mozzarella balls
Mediterranean Baked Crackers
Brie cheese
Blue cheese
Laughing Cow Cheese
Star cookie cutter with chocolate covered almonds, Trader Joe’s
Star cookie cutter with pistachio nuts
Star cookie cutter with maracona almonds
Baked Feta in Filo with Honey Sesame Seeds
Baked Feta in Filo with Honey Sesame Seeds
2 blocks of quality feta, 3 ounces each
2 sheets of phyllo dough, thawed
¼ C. honey, warmed if necessary, for drizzling (I love using this Greek honey)
2 T. toasted sesame seeds, more to your liking
1 T. fresh thyme leaves, for garnish
Heat the oven to 350 degrees F and position a rack in the center. Prepare the phyllo. Take each sheet of phyllo dough and spread it carefully on a clean surface or cutting board. Brush the surface of the phyllo facing you with extra virgin olive oil. Wrap the feta blocks in the phyllo. Now, add one block of cheese on top of the phyllo toward the bottom (the short end closest to you). Wrap the feta with the phyllo, folding the sides to almost cover the cheese. And again, brush the folded phyllo with olive oil as needed. Continue to wrap the phyllo around the cheese block, moving the cheese away from you. Repeat with the second block of feta and the remaining phyllo sheet. Brush the top layer with olive oil. Arrange the phyllo-wrapped feta, seam side down, on a small sheet pan. Bake. Bake in the heated oven for 20 minutes or until the phyllo is golden and crispy on both sides (if after 20 minutes, the bottom is fully golden and the top is not, carefully turn it over on the other side and return to the oven for another 5 minutes or so). Serve with honey. When ready, remove the baked feta from the oven and, using a spatula, carefully transfer to a serving plate. Immediately drizzle with the honey and sprinkle with the toasted sesame seeds. Finish with a sprinkle of fresh thyme for garnish. Serve!
Lemon Ricotta Fritters
Lemon Ricotta Fritters
16 ounces whole milk ricotta
4 large eggs
1 C. flour
1 T. baking powder
1 tsp. dried rubbed sage
1 tsp. coarse kosher salt
1 lemon juice and zest
1/2 C. pecorino romano cheese , finely grated
vegetable oil , enough to fill up to 1 inch of your frying pan
1 C. Garlic Aioli
In a large bowl or with your stand mixer, blend the ricotta and eggs until fully combined. In a separate bowl, whisk together the flour, baking powder, sage and salt. Gradually add to ricotta mixture until combined. Fold in lemon zest and finely grated pecorino romano cheese. Cover and chill for a minimum of 30 minutes or as much as 24 hours. Fill a large frying pan with 1-inch of frying oil. Heat over medium heat until hot. Using a small cookie scoop or a T., spoon batter into hot oil. Use a metal spatula or fry spoon to flip after lightly browned on each side. This process is relatively quick and will only take about 1-2 minutes on each side. Remove to a wire rack over a baking sheet. You can place in the oven on the “keep warm” setting or 200°F. Sprinkle with a flakey sea salt before serving with your desired dipping sauce.
Spicy Everything Bagel Cheddar Cheese Crackers
Spicy Everything Bagel Cheddar Cheese Crackers
1 10 oz. block sharp cheddar cheese shredded
1 1/2 C. all-purpose flour
1/2 C. butter one stick, cut into small cubes
1/4 tsp. cayenne pepper
3 T. half and half
1 egg
2 tsp. water
Everything Topping:
2 T. dried chopped onion toasted
1 T. pretzel salt or coarse salt
1 T. black sesame seed I got mine at Williams-Sonoma
1 T. sesame seeds regular
1 T. poppy seeds
Place the dried chopped onion on a parchment lined baking sheet and toast in the oven for 3 minutes. Keep a close eye on the onion because it tends to burn rather quickly. You want it to be a nice golden brown. Cool, then place in a small bowl. Add next 4 topping ingredients and stir together. Set aside. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside. In a large bowl combine cheese, flour, butter and cayenne pepper. Using a pastry cutter mix together ingredients until they resemble coarse crumbs. Add the half and half and mix until dough forms a ball. Divide dough into 2 workable batches. Roll out to 1/4 inch thickness on a floured surface and cut. (I used a 1 1/2 inch fluted square cookie cutter) Place on prepared sheet about 1 inch apart. Whisk together egg and water. Brush tops of crackers with egg mixture and sprinkle with everything topping mixture. Bake for 15-18 minutes or until golden brown. Repeat with remaining dough.
Pea Bruschetta with Lemon & Parmesan
Pea Bruschetta with Lemon & Parmesan
1 C. frozen peas (defrosted)
small handful of pea shoots – optional
¼ C. grated parmesan cheese
3 T. olive oil
1 tsp. lemon juice
½ clove garlic save the other half for the bruschetta
salt and pepper to taste
6 slices ciabatta
2 T. olive oil
½ clove garlic
Pea shoots
Fresh Parmesan
lemon zest
black pepper
extra virgin olive oil
To make the Pea Topping: Place the ingredients in a food processor and use the pulse button to chop and combine them until you have a rough paste. Set aside until the toast is cooked. To make the Bruschetta: Pre-heat your broiler or grill. Drizzle the bread slices with the olive oil. Toast for 2-3 minutes a side until crisp and golden brown. Whilst the toast is still warm, use the half garlic clove to lightly rub the rough bread. To assemble your Bruschetta: Spread the pea topping over the 6 slices of toast. Add extra parmesan and lemon zest to each bruschetta then top with additional pea shoots. Drizzle with extra virgin olive oil and garnish with black pepper.
Fried Olives with Garlic Aioli
Fried Olives with Garlic Aioli
1 5 1/2 oz jar of small pimento stuffed olives
1/2 C. panko bread crumbs
1/2 C. flour
1 egg beaten
canola oil, for frying
1/3 C. mayonnaise
1 scant T. lemon juice
1 heaping T. minced garlic
salt & pepper, to taste
To Make The Aioli: Mix all the ingredients together. Chill before serving. canola oil, for frying,1/3 C. mayonnaise,1 scant T. lemon juice,1 heaping T. minced garlic, salt & pepper, to taste
To Make The Fried Olives: Heat a couple of inches of canola oil in a dutch oven until it reaches 325-350 degrees on a thermometer. Separate the flour and bread crumbs out onto flat plates. The egg into a small bowl. Dredge the olives in the flour, and then into the beaten egg or buttermilk. Roll them around in the breadcrumbs until evenly coated. Working in batches, fry the olives in the hot oil, just until they are golden brown. Remove the fried olives to a paper towel lined plate to absorb the excess oil. Serve warm, with the aioli. Notes: Always use pitted olives when frying.
Bruschetta Tray
Bruschetta Tray
1 7 oz olive bruschetta
1 7 oz Italian tomato bruschetta
1 7 oz blue cheese olives
1 7 oz marinated ollives
1 5 oz basil pesto
1 7 oz marinated artichokes
1 6 oz hard salami
6 oz Genoa salami
2 heads Belgian endive
tomatoes on the vine
¼ lb Camembert soft ripened cheese
¼ lb feta cheese
Bread : Delallo Sesame crostini, sesame breadsticks, regular breadsticks, and focaccia toasts
Monte Cristo Pinwheels
Monte Cristo Pinwheels
1 box frozen puff pastry 2 sheets, thawed
2 T. Dijon mustard
16 slices thin black forest ham
12 slices Swiss cheese
½ C. strawberry jam
2 T. powdered sugar, for dusting
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Unfold one sheet of puff pastry over a clean space (counter or cutting board). Smooth out the dough by rolling with a rolling pin, but not too thin. Next, spread 1 T. Dijon mustard over the pastry using a spreader or scraper. Lay down 8 slices of ham on top of the mustard, followed by 6 slices of Swiss cheese. Repeat with the other puff pastry, following the exact same process. You will have 2 baking sheets ready for rolling and making the pinwheels. Starting at one edge of the pastry, tightly roll up the dough into a log. Using a serrated knife, slice the log into 4 pieces, and then slice each quarter into 3 (to make 12).. Repeat with another sheet of pastry and the rest of the ingredients. Baking: Place 12 pinwheels on each baking sheet, cut side up, and bake until the puff pastry has turned golden brown, about 20-25 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a serving platter and dust the pinwheels with powdered sugar. Serving: Place strawberry (raspberry)jam in a small dish in the center of a platter. Set out the 24 pinwheels around it (it’s okay to stack them), and serve with the jam for dipping.
Air Fryer Zucchini Chips
Air Fryer Zucchini Chips
1 medium zucchini (about ½ pound)
1 tsp. olive oil
¼ tsp. salt, or to taste
⅛ tsp. coarse ground black pepper, or to taste
Slice zucchini into ⅛ -inch rounds. A mandoline works great. For best results, pat zucchini slices with paper towels to dry them. In a small bowl, toss zucchini with olive oil, salt and pepper. Turn air fryer to 400ºF. Put zucchini slices on rack in a single layer. Cook 5 minutes, shake, cook an additional 5 minutes, shake and cook 2 minutes more, or until zucchini is golden brown and dry.
Honey-Lemon Ricotta Breakfast Toast with Figs + Pistachios
Honey-Lemon Ricotta Breakfast Toast with Figs + Pistachios
2 slices whole grain or gluten free bread
1/4 cup low fat ricotta
1/2 fresh lemon, juiced
1/2 T. honey
4 figs, sliced
2 T. pistachio pieces
1 tsp. lemon zest
Toast bread in toaster. While bread is toasting, whip together ricotta, lemon juice and honey until smooth and creamy. Spread ricotta moisture evenly over each piece of toast, then top with sliced figs. Sprinkle each piece with pistachio pieces and lemon zest. Serves 2.
Easy Pizza Fondue
Easy Pizza Fondue
1 1/2 cups shredded mozzarella cheese
1/2 grated Parmesan cheese
1 T. all-purpose flour
2 cloves garlic minced
3/4 cup dry white wine or broth
2/3 cup drained canned diced tomatoes
1 T. balsamic vinegar
1 T. chopped fresh basil or 1 tsp. dried basil
1 T. chopped fresh oregano or 1 tsp. dried oregano
Serve with:
cubes of crusty bread
pepperoni sticks
salami cubes
cooked sausage chunks
bell pepper chunks
mushrooms
grape tomatoes
ham
pineapple
black olives
In a bowl combine the mozzarella, Parmesan and flour. Mix well to coat the cheese with flour. Set aside. In a large saucepan, combine the garlic and wine (or broth), bring to a simmer over medium heat. Then reduce the heat to medium-low. Add the cheese mixture by the handful to the saucepan, stirring constantly after each addition. Use a spoon and stir in a figure eight motion until the cheese is melted. Stir in the tomatoes, balsamic vinegar, basil and oregano. Cook, stirring, until the tomatoes are heated through, about 2 minutes. Transfer to a fondue pot and serve immediately.
Spring Rolls with Stir Fried Mushrooms and Dandelion Greens
Spring Rolls with Stir Fried Mushrooms and Dandelion Greens
6 Vietnamese Brown Rice Spring Roll Wrappers
Stir Fried Mushrooms with Garlic and Ginger
1/2 a cucumber, peeled and cut into match sticks
dandelion greens, snapped in half or in thirds
cilantro, stems and leaves, pulled apart into smaller pieces
2 T. fish sauce
1/2 tsp. coconut sugar
1 tsp. vinegar
1 garlic clove, crushed
1 Thai red chili, sliced (or 1 dried Thai red chili, deseeded and torn apart)
Dip a spring roll wrapper in some warm water. Place the softened wrapper on a flat surface and place the mushrooms in the middle. Top the mushrooms with the cucumber sticks, dandelion leaves, and cilantro. Fold the sides inward and then wrap and roll. Repeat. For Dipping Sauce, Combine everything together in a bowl and mix until the sugar is dissolved. Pour into a dipping dish and serve with the rolls.
Cheesy Italian Dunkers
Cheesy Italian Dunkers
8 slices Italian baguette, sourdough bread or other sturdy white bread
4 T. salted butter
2 tsp. . garlic powder
4 oz . Mozzarella cheese, shredded
2 oz. Parmesan cheese, shredded
1-2 cups marinara sauce
Pre-heat oven to 400°F. Put butter in a small bowl and place in microwave to melt, 30 secs. Then stir in the garlic powder. Line a large baking sheet with foil or parchment paper. Then, lay out bread on the baking sheet and brush with the garlic butter, (one side only). Add the shredded Parmesan cheese to the bread then with the Mozzarella cheese. Place in the oven until the cheese is melted and is starting to brown, 15 to 20 mins. Heat marinara sauce on the stove top or in a microwave. Serve the bread slices hot with the marinara sauce on the side.
Beautiful Spring Board
Easy Spring Charcuterie Board
Easy Spring Charcuterie Board
Radicchio
Radishes
Cherry or grape tomatoes
Carrots, skinny, baby, leave stems on
Pickled green beans, found in the pickle section of grocery store
Mozzarella sticks
Salami or prosciutto
Cocktail cucumbers, or English, thinly sliced
Mini peppers, slice some in half
Snap peas, slice some in half
Onion dip or favorite dip, spinach, artichoke, hummus, salsa
Lil’ Smokies Pigs in a Blanket
Lil’ Smokies Pigs in a Blanket
1 package Lil’ Smokies sausages
1 sheet frozen pizza dough, thawed
1 egg, beaten (for egg wash)
1–2 tablespoons sesame seeds
Optional dipping sauces: spicy mustard, marinara, ranch, BBQ
Preheat the oven to 400. Roll out the pizza dough into a rectangle. Using a pizza cutter or sharp knife, cut the dough into long strips about 2 inches wide. Wrap the Lil’ Smokies — Place one Lil’ Smokie near the top edge of each dough strip. Roll downward, wrapping the dough around the sausage. Leave a little sausage sticking out on each end. Transfer the wrapped Smokies to a parchment‑lined baking sheet. Brush each one lightly with the egg wash. Sprinkle generously with sesame seeds. Bake for 10–12 minutes, or until the dough is golden brown. If the dough browns before the sausages are heated through, loosely tent with foil and continue baking until done. Serve warm with your favorite dipping sauces like spicy mustard, marinara, or BBQ.
Egyptian Tomato Bruschetta
Egyptian Tomato Bruschetta
3 to 4 large vine-ripened tomatoes, chopped into large 1/2-inch chunks
5 to 6 cloves garlic, minced
Juice and zest of 1 lemon
4 T. olive oil, extra-virgin
4 T. white vinegar
1 tsp. sea salt
1 tsp. coarsely-ground black pepper
1 tsp. cumin powder
1/4 cup parsley, fresh, chopped
1/4 cup cilantro, fresh, chopped*
1 loaf baguette bread slices, cut on an angle
Olive oil, extra-virgin
1 to 2 cloves garlic, peeled and cut in half
In a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, vinegar, salt, black pepper, cumin, parsley, and cilantro; set aside. Drain tomatoes of extra juice and add chopped tomatoes to a medium-sized bowl. Pour prepared dressing over the tomatoes. Cover tomato and dressing with plastic wrap and let sit in the refrigerator for a couple hours for the flavors to marinate with the tomatoes. Halfway through, stir the tomato mixture. Preheat oven to 375 degrees F. Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; covered loosely with foil and leave at room temperature.) Take cut garlic clove and rub against surface of baguette slices. Remove tomatoes from refrigerator 20 minutes before ready to serve. Pour tomato mixture into a nice serving bowl and place on platter with toasted baguette slices. Allow each guest to spoon the tomato mixture on the toasted baguette slices and enjoy.
Turkish Omelette (Kaygana)
Turkish Omelette (Kaygana)
2 eggs
2 T. flour
2 T. water or milk
salt
1 T. butter or olive oil
2 T. finely chopped flat leaf parsley
1/3 cup crumbled feta (you can use more or less than this)
black pepper
red pepper flakes
Put flour in a bowl and break eggs into the bowl. Mix well. Add water or milk, whichever you want, and mix again. [So far is the basic recipe. You may go ahead and cook it on frying pan with butter or oil, and then roll it with feta and parsley.] -Add parsley, feta, black pepper, and pepper flakes to this mix and mix them all. (Since feta was already very salty, I didn’t add salt). -Heat oil in a frying pan. Add either one scoop at a time for small rounds or the whole mix for a big one. When one side is cooked, flip it over.
Vegetable Garden on a Plate
Vegetable Garden on a Plate
6 carrots
1 cucumber
18 mini candy eyes
carrot cookie cutter
250 ml sour cream (1 cup)
1 tsp. garlic powder
1 tsp. dill
1 tsp. onion powder
sea salt to taste
Cut carrots and cucumber into slices. Use the carrot cutter to make the veg cutouts (you can cut by hand, too). Use cucumber peel to make the leafy tops. Make a hole to insert these with a toothpick. Top with candy eyes. Dip instructions: Mix all the ingredients and add salt to taste. Arrange on a platter.
Fruit Ice Lollies
Fruit Ice Lollies
1 kiwi
2 slices of watermelons
1 slice of cantaloupe
100 grams dark chocolate
1 slice of Galia melon
2 slices of mango
piping utensil / bag
ice lolly cookie cutter
rectangular cookie cutter
oval cookie cutter
ice lolly sticks
Watermelon and Cantaloupe Lolly:
- Cut slices of watermelon and cantaloupe. Try to ensure they are the same thickness.
- Use the ice lolly cutter to cut the top piece of watermelon, as well as the bottom piece of cantaloupe. You may need to trim the midsection straight so they fit together.
- Stick them onto a lolly stick.
Kiwi, Mango and Watermelon Lolly:
- Slice the fruit in somewhat equal pieces.
- Use the rectangular cutter to trim three equal rectangles.
- Stack them on top of each other and secure with an ice lolly.
Galia / Watermelon and Chocolate Lolly:
- Melt the dark chocolate.
- Use the ice lolly cutter to cut the melon and insert the lolly stick.
- Dry the melon with kitchen towel to ensure that the dark chocolate will stick.
- While holding onto the stick, dip the tip of the melon into the chocolate. Lay it on baking parchment and allow it to set.
- For the watermelon and dark chocolate version, dip the watermelon into the chocolate twice, and use a toothpick to scallop the chocolate a bit.
Watermelon and Dark Chocolate:
- Slice the watermelon.
- Trim it with the ice lolly cutter.
- Insert the ice lolly stick.
- Dab the melon dry with a kitchen towel.
- Melt the dark chocolate.
- Immerse the watermelon into melted chocolate entirely (you can hold onto the stick).
- Place the lolly onto baking parchment and allow to set.
Watermelon Lolly:
- Cut a slice of watermelon into a wedge, as pictured.
- Insert the ice lolly stick.
- Dab the melon dry with a kitchen towel.
- Top with dark chocolate chips or blobs.
Cantaloupe & Watermelon Lolly:
- Use the oval cutter to create equal-sized watermelon and cantaloupe pieces.
- Place onto an ice lolly stick.
Mango Lolly:
- Cut the mango using the ice lolly cutter.
- Insert an ice lolly stick.
Notes
If you have any leftover fruit, save all the odd-shaped bits in a freezer bag for your next smoothie, or chop it up and make a mini fruit salad.
Toadstool Caprese Toast
Toadstool Caprese Toast
2 slices sourdough bread
4 T. cream cheese
1 T. balsamic glaze
5 strawberries
5 bocconcini (mozzarella balls)
fresh basil
1 T. mayonnaise
sea salt
Slice the sourdough. Spread the cream cheese on top of the bread slices. Drizzle with balsamic glaze and use a knife to smooth over the glaze. Halve the strawberries and cut off the bottom leaves in a straight line across. Use a melon baller to scoop out the inside of the strawberry. Halve the bocconcini. Arrange all the toadstools on the toast and place a basil leaf under each mushroom. Use a toothpick or piping utensil to add the mayo dots to the toadstools. Add more basil leaves if you wish. Sprinkle with sea salt. Serve.
Easter Charcuterie Board
Easter Charcuterie Board
Cheese – I include red cheddar, white cheddar, round Brie, and Babybel or small round cheese.
Meat – Salami, Chorizo
Fresh produce – Blackberries, blueberries, cherry tomatoes, cucumbers, mini lemons, and mini bell peppers add color and crunch and make for great dippers.
Extras – Honey, walnuts, almonds, and crackers add extra flavor and crunch. You can use any plain or flavored nuts and crackers you like best.
Arrange the Brie at the base of your chopping or charcuterie board, letting about a third extend outside the edge. Cut the cheese along the edge of the board, creating a curved piece. Use this to shape bunny ears. Then, place them on top of the Brie wheel. Spoon the honey into a small bowl. Roll the salami and stack the pieces on top of each other. Arrange the meat around the Brie bunny. Next, arrange the ingredients around the bunny. Add the Babybel tail on top of the Brie cheese wheel, and enjoy!