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Category: Appetizers & Snacks

Holiday Cheese Ball Wreath

Holiday Cheese Ball Wreath

Holiday Cheese Ball Wreath

 

3 boxes cream cheese, 24 ounces total

1 C. shredded cheddar cheese

1 ½ C. diced, cooked bacon

½ C. red pepper, diced

½ packet ranch dressing mix

½ C. pecans

½ C. wasabi peas

2 T. fresh parsley, finely minced

1 C. dried cranberries, finely chopped

2 T. white sesame seeds

2 T. black sesame seeds

Optional Decorations:

Thyme

Sage

Rosemary

Floral leaves and stems

Real or faux cranberries

 

In a large mixing bowl, combine the cream cheese, shredded cheddar, bacon, red pepper, and ranch dressing mix. Place the pecans in a food processor, and process until finely chopped. Transfer to a bowl. Wipe out the processor and add the cranberries. Process until finely chopped. Transfer to a separate bowl, add the white sesame seeds, and mix to combine. Wipe out the food processor again, and add the wasabi peas. Process until finely chopped. Transfer to a separate bowl and mix with the parsley and black sesame seeds. Roll 2 tsp. of the cheese mixture into a ball. Repeat with the remaining cheese mixture. Roll ⅓ of the cheese balls in the pecans. Divide and roll ⅓ of the cheese balls in the wasabi mixture. Roll the remaining cheese balls in the chopped cranberry mixture.  Arrange the balls in a circle shape on a large platter to make a wreath. Decorate with thyme, sage, rosemary, or other leaves and stems as desired. Serve on a platter with various dippers.

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

 

Zest of 2 oranges

⅓ C. plus 3 T. sugar (divided use)

2 C. all-purpose flour

1 T. baking powder

½ tsp. sea salt

4 T. cold butter, cut into small pieces

2 large eggs

⅓ C. cream

¼ C. chopped pistachios

¼ C. chopped dried cranberries

1 C. heavy whipping cream

 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, rub the orange zest with the 1/3 C. sugar with your fingers—this way, the oils will perfume all of the sugar. Combine the sugar and zest with the flour, baking powder and salt in the food processor and pulse a time or two. Add the pats of very cold butter (I often freeze the cut cubes in advance) to the mixture, and pulse three or four times, or until you have large and small pebble-like pieces throughout. With the motor running, add the eggs 1 at a time, then the cream. Add the pistachios and cranberries and pulse until combined. Turn dough out on a floured board, smashing it down with your hands so it’s a large, flat disc, about 1-inch thick. Cut into 6 pie-like wedges and place on the prepared baking sheet. Bake for 15 minutes or until the edges are lightly brown. While the scones are in the oven, put the whipping cream in a mixer bowl with the whisk attachment. Beat until it begins to thicken, sprinkle in the remaining 3 T. sugar and continue until it’s a soft consistency. Serve the scones warm with whipped cream and jam.

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

 

1 C. basil leaves, packed tight

1–2 cloves of garlic, peeled and grated on a microplane

3 egg yolks

2 T. Dijon mustard

1 T. apple cider vinegar

1 T. lemon juice

1 C. neutral oil (safflower, sunflower or avocado work well)

 

Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until incorporated. Scrape down the sides of the blender to make sure everything is evenly mixed.

 

While the blender is running, dribble in the oil slowly in the thinnest stream possible. It’s important not to dump the oil in all at once, because the gradual addition of oil to the egg and mustard mixture is what will emulsify the sauce into an aïoli.

 

Once all of the oil has been incorporated, season with salt to taste and scrape out the finished aïoli with a rubber spatula. This condiment is delicious on everything from sandwiches to shellfish, and we especially love it with tempura veggies.

 

For the tempura

Serves 2–4

 

1 medium sized pumpkin or squash

2 large eggs, cold

2 C. flour, sifted

2 C. water with several ice cubes added

Oil for frying

 

Fill a large, thick bottomed pot with 4” of oil. Pick a pot that has high sides and a nice heavy base. This will regulate the heating and temperature of the oil, which makes for more even frying. Set this pot over medium heat until the oil reaches a temperature of 375°F. This takes a few minutes.  Meanwhile, prepare the pumpkin for frying. Cut the entire pumpkin in half, scrape out the seeds and guts until the flesh is smooth and uniform. Remove the outer skin with a vegetable peeler. Cut the pumpkin pieces in half vertically, making four quarters of a sphere. Slice the quarters again vertically into long, ½-inch thick strips. Keep in mind not to cut the strips too thick, or they will take too long to cook fully in the oil. Continue until you have cut the entire pumpkin into strips of the same thickness. Due to the curvature of the fruit, some strips will be longer than others—this is fine, as long as they are all relatively the same thickness.  Set up a “drop zone”, or a place where the pumpkin will cool and rest once it is removed from the oil, like a wire rack placed over a sheet tray, or a large bowl or dish lined with paper towels.  Place a long-handled metal slotted spoon or “spider” strainer near the heating pot of oil. When the oil reaches the proper temperature, crack the eggs into a deep mixing bowl. Whisk until homogenous. Add the ice water and mix again, then add the flour. Mix, gently, trying to prevent too many air bubbles from forming. Some small clumps are good, so don’t over mix. The less you agitate the batter, the better. (Chopsticks are a better mixing tool than a whisk.) Once everything is combined, drop in a handful of your pumpkin sticks. Coat them evenly with the batter, and then using tongs (or chopsticks), remove them from the bowl and drop them into the oil one by one. Once this batch of pumpkin has been added to the oil, place the tempura batter in the fridge to keep cold while they cook.  The pumpkin slices should float right to the top, but depending on the water content of the pumpkin, some may sink to the bottom of the pot. This is fine, just give them a slight nudge off the bottom and they should rise right up. Make sure to adjust the heat of the oil so that it stays at 375°F. Adding lots of ice cold batter and veggies will definitely drop the temperature significantly, so adjust accordingly.  Once the slices are golden brown they are ready to be removed from the oil with the slotted spoon. Place them in the “drop zone” and season with salt and pepper. Repeat the frying process as many times as necessary, or until you run out of pumpkin or tempura batter. Serve hot with the basil aioli for dunking.

Cider-Battered Sage Leaves

Cider-Battered Sage Leaves

Cider-Battered Sage Leaves

 

¾ C. all-purpose flour

½ tsp. sea salt

1 C. very dry hard cider, plus more for serving

2 C. neutral oil (like safflower, sunflower or grapeseed)

fresh sage leaves, with stems

 

In a bowl whisk flour, salt and 1 C. cider, adding more if needed—you’re looking for the consistency of thick heavy cream. Heat oil in a medium pot and test its readiness with a droplet of batter; if it sizzles and floats, the oil is ready. One at a time, dunk sage leaves by their stems into the batter and wipe the edge to remove excess. Lower into the hot oil and fry, turning frequently, until well-browned and puffy. Remove to paper towels and drain, shower with crunchy sea salt and serve immediately.

Autumn Squash Toast

Autumn Squash Toast

Autumn Squash Toast

 

Delicata or butternut squash

Extra-virgin olive oil

1 tsp. (2g) ground coriander

Kosher salt

2 T. (28g) salted butter

Sage leaves

2 T. (38g) maple syrup

Toasted sliced baguette or sourdough bread

Ricotta

Toasted sunflower seeds Flaky salt

 

Preheat your oven to 400°F (200°C). Carefully cut the squash vertically and remove the seeds. Cut each half into semi-circles about ¼” (6mm) thick. Toss in extra-virgin olive oil, ground coriander, and a big pinch of salt. Transfer squash to a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the squash is tender and slightly caramelized around the edges. 4 While the squash bakes, prepare the fried sage leaves. In a small frying pan, heat 2 T. butter until melted. Continue to cook until butter begins to brown (if utilizing vegan ingredients, butter may not brown). Once browned lightly, turn off the heat and add sage leaves to the pan. Careful, there will be splatter. After about 30 seconds, the sage leaves should be crisp. Transfer them to a plate lined with a paper towel and set them aside. Add 2 T. of maple syrup to the pan and swirl to combine. Set aside. Assemble the toast by layering ricotta, roasted squash, a drizzle of brown butter maple sauce, and the crispy sage leaves. You can also add some toasted sunflower seeds and/or flaky salt should your heart desire.

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

 

2–3 apples

8 ounces sharp white cheddar

1 bunch/package arugula

1 package/several slices

dry cured prosciutto

 

Use as many apples and cheddar slices as desired. One apple will make approximately 8 bites. Slice apples thinly, leaving on the skin for color. Slice cheddar cheese into ½-inch thick slices to fit on top of apple slices. Assemble by laying cheese onto apple slices, then arugula on top of the cheese. Wrap prosciutto around middle of apple, cheese and arugula. These can be kept in the fridge for up to 8 hours. Take out and let sit at room temperature for 15 minutes before serving.

Burrata Toast with Spring Herb Pesto and Artichokes

Burrata Toast with Spring Herb Pesto and Artichokes

Burrata Toast with Spring Herb Pesto and Artichokes

 

In a food processor or with a mortar and pestle, blend together 2 C. of assorted spring herbs (any combination of parsley, chives, chervil, tarragon, sorrel), 1 clove garlic, ⅓ C. olive oil and 1 tsp. salt. Trim 2 globe artichokes down to their hearts and tender leaves and remove the choke (hairy-looking center). The raw hearts can be very thinly sliced and tossed with olive oil, lemon juice, salt and pepper.  Divide 8 ounces of burrata amongst 4 toasts, drizzle with the pesto and garnish each with a small handful of the prepared artichoke hearts.

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

 

1 pound asparagus (1 bunch or approximately 20 spears)

7.5 ounces farmer cheese* (1 package)

1½ T. skim milk

1 T. fresh lemon thyme (stems removed), plus more for garnish

12 ounces sliced prosciutto (four 3-ounce packages or approximately 20 slices)

Zest from 2 lemons (2 T. separated)

1 lemon for garnish (sliced into wedges)

*Farmer cheese is a soft, mild cheese made by pressing cottage cheese. Ricotta cheese or goat cheese can be substituted.

 

Rinse and pat dry asparagus. Remove the tough ends. To do this, hold one spear in both hands, and gently bend until it snaps. Discard ends (compost or store in the freezer for later use). Set aside. Zest lemons and set aside. This should yield about 2 separate tablespoons. Mix 1 T. thyme and 1 T. lemon zest into farmer cheese. Add milk and mix until incorporated. Set aside. In a Dutch oven, bring 1 inch of water to a boil. Gently place asparagus spears in boiling water and cook for 3-4 minutes, or until asparagus has turned bright green and is a little tender. Do not overcook! Remove asparagus and place into a strainer. Immediately rinse with very cold water, then arrange on a paper towel-lined plate, and let cool. Gently remove one slice of prosciutto from its packaging. Keeping the prosciutto flat, add one heaping tsp. of the cheese mixture to one end, and then use the back of a spoon spread slightly. Vertically center one asparagus spear on top of the cheese mixture. Using both hands, gently roll the prosciutto, cheese, and asparagus. Think of it as wrapping a prosciutto blanket around the center of the asparagus. Arrange asparagus in a single layer on a rectangular plate or on a medium-sized wooden cutting board. Be sure spears are all facing the same direction. To garnish, sprinkle 1 T. lemon zest and lemon thyme on top. Serve with lemon wedges on the side. Serve immediately.

Avocado Caprese Veggie Starter

Avocado Caprese Veggie Starter

Avocado Caprese Veggie Starter

 

7 Cherry Tomatoes

7 Mini Mozzarella Balls (Bocconcini)

½ Avocado, pitted and cut into chunks or balled

1 T. balsamic vinegar

1 T. olive oil

salt and pepper

 

Arrange the halved tomatoes, mozzarella balls, and chunks or balls of avocado in a bowl and drizzle the balsamic vinegar and olive oil all over. Season well with salt and pepper and serve.

Creamy & Crunchy & Spicy Tulip Spread

Creamy & Crunchy & Spicy Tulip Spread

Creamy & Crunchy & Spicy Tulip Spread

 

1 C. of cream cheese (pre-whipped makes it easier)

2 T. of minced crow garlic greens or chives (reserve a little for garnish)

2 T. of minced wall-rocket or arugula (reserve a little for garnish)

2 T. of minced tulip petals (reserve a little for garnish)

5-6 washed and prepped celery sticks

Salt & Pepper to taste

 

Place cream cheese in a large bowl and add your pre-minced ingredients. Using a large wooden spoon work the petals and greens thoroughly into the cheese. Add your salt/pepper and taste. Once everything is well blended, transfer to a serving dish. Slather on celery sticks. Garnish with petals and greens.

Rainbow Bento & Snacks

Rainbow Bento & Snacks

Red foods: Strawberries, raspberries, apple slices, cherry or grape tomatoes, mini sweet peppers, pepperoni slices, fruit leather, jelly beans, cherry sours, Swedish fish, gummy candies, licorice

Orange foods: Orange slices, dried mango, dried apricot, baby carrots, Goldfish Crackers, Cheddar cheese cubes, jelly beans, gummy candies

Yellow foods: Cherry or grape tomatoes, mini sweet peppers, banana chips, dried plaintains, dried pineapple, jelly beans, lemon sours, gummy candies

Green foods: Grapes, apple slices, pea crisps, pistachios without shells, jelly beans, gummy candies, sour apple licorice

Blue foods: Blueberries, Concord grapes, jelly beans, gummy candies, blue raspberry licorice

Purple foods: Blackberries, red grapes, winesoaked cheese (for adults), jelly beans, gummy candies

Lemon-Herb Cheese Bites

Lemon-Herb Cheese Bites

Lemon-Herb Cheese Bites

 

1/4 C. fresh flat-leaf parsley, finely chopped

1/4 C. fresh mint, finely chopped

3 T. finely chopped fresh chives

2 T. fresh dill, finely chopped

1 T. finely grated Meyer lemon zest

1 T. T. pink peppercorns, crushed or chopped

2 (4-ounce) logs fresh goat cheese

Pretzel sticks, for serving

 

Combine parsley, mint, chives, dill, lemon zest, and peppercorns in a bowl. With damp hands, roll cheese into balls (about a heaping tsp. each), then roll in herb mixture, pressing gently to adhere. Serve with pretzel sticks alongside.

Air Fryer Garlic Chicken Wings

Air Fryer Garlic Chicken Wings

Air Fryer Garlic Chicken Wings

 

12 raw chicken wings thawed

1/2 stick butter

1/2 C. Parmesan cheese freshly grated

2 tsp. garlic salt

1/2 lemon juiced

parsley, to garnish

Remove wings from package and rinse with water. Pat dry with a paper towel and set aside. 12 raw chicken wings In a medium bowl, melt butter in microwave for 1 minute (cover with Glad Press ‘n Seal to keep it from splattering). Remove from microwave and stir in Parmesan cheese, lemon juice and garlic salt. 1/2 stick butter,1/2 C. Parmesan cheese,1/2 lemon,2 tsp. garlic salt. In a large bowl, toss wings in garlic parmesan sauce mixture. Place wings in a single layer in air fryer basket (recommend using a parchment liner for easy cleanup). Air Fry at 350º  for 11 minutes (No need to preheat!). Open Air Fryer – flip all wings in the basket. Raise temperature to 400º and air fry 11 min more. You can check them with a meat thermometer in the meaty part of one of the drumettes to be sure they are 165º.  Remove from air fryer with tongs and garnish with fresh parsley and extra parmesan cheese (or you can always have blue cheese or ranch dressing too!)

Game Day Appetizer Cups

Game Day Appetizer Cups

Game Day Appetizer Cups

 

 

6 plastic cups, 4 ounces (120 ml) in size

6 loop or knotted flat skewers, 6 inches (15 cm) long

12 round skewers, 6 inches (15 cm) long, divided

6 decorative picks, 4 inches (10 cm) long

6 decorative flags (optional)

18 frozen buffalo chicken bites, cooked according to package directions

12 chunks blue cheese

12 Bacon-Wrapped Mini Sausages

6 frozen jalapeno poppers, cooked according to package directions

12 Smoked Almond Cheese Truffles

3 or 4 celery ribs

11/2 C. (210 g) smoked almonds

18 everything bagel pretzel crisps

 

To assemble the buffalo chicken bite skewers: Thread the six 6-inch (15 cm) loop skewers each with three buffalo chicken bites and two blue cheese chunks, alternating the ingredients on the skewer. Set aside.            To assemble the bacon-wrapped mini sausage skewers: Thread six 6-inch (15 cm) round skewers each with two Bacon-Wrapped Mini Sausages. Set aside.  To assemble the jalapeno popper skewers: Thread the remaining six 6-inch (15 cm) round skewers each with a jalapeno popper. Set aside. To assemble the smoked almond cheese truffle skewers: Thread the six 4-inch (10 cm) decorative picks each with two Smoked Almond Cheese Truffles. Set aside. To assemble the cups: Cut the celery ribs into ¥2-inch-thick (6 mm) strips, and then cut those strips into four 6-inch-long (15 cm) sticks, four 5-inch-long (12.5 cm) sticks, and four 4-inch-long (10 cm) sticks for a total of eighteen celery sticks. Place a 6-inch (15 cm), a 5-inch (12.5 cm), and a 4-inch (10 cm) celery stick in the back right of each cup, and then pour ¥4 C. (3 5 g) of the smoked almonds into the base. Insert a jalapeno popper skewer to the left of the celery sticks, a bacon-wrapped mini sausage skewer in the right side, and a buffalo chicken bite skewer in the left side. Place a smoked almond cheese truffle skewer in the middle on top. Decorate with a flag (if using) in the front of each cup.

Charcuterie Kebab

Charcuterie Kebab

Charcuterie Kebab

 

12 round skewers, 12 inches (30.5 cm) long

 

12 grapes

12 dried apricots

6 mini Brie rounds, 0.9 ounce (25 g) in size, cut in half

12 strawberries

12 cubes Havarti cheese, 1 inch (2.5 cm) in size

24 leaves fresh basil

24 slices regular salami, quarter-folded

24 slices spicy salami, quarter-folded

24 chunks bread of choice, 1 inch (2.5 cm) in size

12 cubes Colby Jack cheese, 1 inch (2.5 cm) in size

12 petite dill or sweet pickles

12 pitted Castelvetrano olives

 

To assemble the kebabs: Thread the skewers each with a grape and pull it down the skewer, leaving about 1 3/4 to 2 inches (4.5 to 5 cm) at the bottom of the skewer for holding. Thread a dried apricot onto the skewer and pull it all the way down to the grape.  Thread a mini Brie half onto the skewer, followed by a strawberry.  Add a Havarti cube, followed by a basil leaf. If the leaf is small, place as is; if the leaf is large, fold it in half or quarters first. Thread a quarter-folded slice of regular salami followed by a quarter-folded slice of spicy salami onto the skewer. Add a bread chunk, followed by a cube of Colby Jack and another basil leaf. Add another quarter-folded slice of regular salami, followed by another quarter-folded slice of spicy salami. Add a pickle and another chunk of bread. Top with an olive.

The Classic Jarcuterie

The Classic Jarcuterie

The Classic Jarcuterie

 

SUPPLIES

4 jars, 8 ounces (240 ml) in size

4 knotted flat skewers, 6 inches (15 cm) long

4 knotted flat skewers, 4 inches (10 cm) long

4 toothpicks, 4 inches (10 cm) long

 

SALAMI SKEWERS

4 pitted Castelvetrano olives

4 cubes mild Cheddar cheese

4 slices regular salami, quarter-folded

4 grape or cherry tomatoes

4 slices spicy salami, quarter-folded

 

FRUIT SKEWERS

4 raspberries

4 grapes

4 blackberries

 

EVERYTHING BAGEL CHEESE TRUFFLE SKEWERS

4 Everything Bagel Cheese Truffles

 

ADDITIONAL INGREDIENTS

4 La Panzanella Mini Croccantini Artisan Crackers

4 pretzel rods

16 to 20 grapes

4 wedges cucumber

4 squares Havarti cheese

4 multigrain crackers (such as Crunchmaster Multi-Grain Baked Crackers)

4 triangles Manchego cheese

3 to 4 T. (25 to 35 g) roasted almonds

4 to 8 sprigs fresh herbs, for garnishing

 

To assemble the salami skewers: Thread the 6-inch (15 cm) knotted skewers each with an olive, a cheddar cube, a quarter-folded slice of regular salami, a tomato, and a quarter-folded slice of spicy salami. Set aside. To assemble the fruit skewers: Thread the 4-inch (10 cm) knotted skewers each with a raspberry, a grape, and a blackberry. Set aside. To assemble the everything bagel cheese truffle skewers: Thread the 4-inch (10 cm) toothpicks each with an Everything Bagel Cheese Truffle. Set aside. To assemble the jars: Place a La Panzanella cracker and a pretzel rod in the back of each jar, and then add four or five grapes to the base. Insert a salami skewer in the back right and a fruit skewer in the back left. Place the cucumber wedge at an angle in front of the salami skewer and the Manchego triangle, with the point down, behind the fruit skewer. Place a Havarti square in the front left and a multigrain cracker in the front middle. Place an everything bagel cheese truffle skewer in the middle on top. Fill in gaps with the roasted almonds and garnish with the fresh herbs.

Mini Manicotti Bites

Mini Manicotti Bites

Mini Manicotti Bites

 

24 large rigatoni

1 T. olive oil

2 T. thick marinara sauce, for topping

 

1/2 C. (125 g) whole-milk ricotta

1/4 C. (30 g) shredded mozzarella

2 T. grated Parmesan

1/2 tsp. garlic salt

1/22 tsp. dried Italian seasoning

 

1 T. grated Parmesan

1 tsp. dried Italian seasoning

1/4 tsp. garlic salt

 

1/4 C. (25 g) finely shredded Parmesan

 

To make the mini manicotti: Preheat the oven to 350°F (180°C; gas mark 4). Line a baking sheet with parchment paper. Cook the rigatoni to al dente according to the package directions. Drain and toss with the olive oil. Arrange the cooked rigatoni in a single layer on the prepared baking sheet. To make the filling: In a medium bowl, stir together all the filling ingredients until well combined.  Place the cheese mixture in a piping bag fitted with a round decorating tip or a resealable plastic bag with a corner snipped off. Fill each cooked pasta shell with the cheese mixture. Top each shell with ¼ tsp. of the marinara sauce. Bake for 10 minutes, or until the filling is bubbling. Meanwhile, make the Parmesan seasoning: In a small bowl, whisk together all the seasoning ingredients until well combined. Remove the mini manicotti from the oven and garnish each one with a sprinkle each of finely shredded Parmesan and the Parmesan seasoning.  Serve with the food picks for easy eating.

Freakishly Delicious Olives, Warmed by the Fire

Freakishly Delicious Olives, Warmed by the Fire

Freakishly Delicious Olives, Warmed by the Fire

 

1½ C. firm, green, pit-in olives, rinsed of brine

1 tsp. chile flakes

1 sprig rosemary

½ C. extra-virgin olive oil

 

Prepared olives

1 large garlic clove

1 small orange

Mix and pack

 

In a leakproof container or resealable bag, combine the olives, chile flakes, rosemary, and olive oil and transfer to the refrigerator. Do ahead: Kept cold, olives keep 1 week. Add the flavorings at camp: In a small pan, add the prepared olives and set over low heat. Smash and peel the garlic, then add to the pan. Using a sharp knife or vegetable peeler, cut the rind off the orange and add the peel to the olives, along with 2 T. of the orange’s juice. Heat and serve: Let the olives bubble gently for at least 5 minutes and up to 30 minutes. When they’re warm and the smell is glorious, remove from the heat, squeeze in a bit more orange juice, and serve.

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

 

1 C. in-shell sunflower seeds, harvested and raw

2 ½ T. kosher salt

1 quart of water

 

Preheat the oven to 450°. Harvest sunflowers when the flower head is drooping and the petals around the center are dried. Note — the best seeds come from larger varieties of sunflowers such, as Mammoth Sunflowers. Use your thumb to rub the sunflower seeds out into a collection bowl. Place seeds, salt and water into a medium saucepan and bring to a boil. Reduce to a simmer for 15 minutes, then drain the water. Spread seeds onto a sheet pan in a single layer and roast for 20 to 30 minutes (check often and stir so they do not char). When dry and roasted to your satisfaction, remove from the oven and enjoy!

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

 

1 medium yellow squash

24 cherry tomatoes

5 T. olive oil, divided

2 tsp. garlic pepper

1 French baguette

2 tsp. Italian seasoning

For the Whipped Feta:

8 ounces feta cheese

¼ C. cream cheese, cubed

¼ C. water

½ C. olive oil

Zest of 1 lemon

Salt and pepper to taste

2 T. honey

 

Preheat the oven to 425°. Line a sheet pan with parchment paper. Quarter and cube the squash so the pieces are about the same size as the cherry tomatoes. In a medium bowl, toss the squash and tomatoes with 2 T. of olive oil and garlic pepper. Spread on parchment paper. Roast for 7 minutes. After you remove the roasted veggies, reduce oven heat to 350°. Slice the baguette into thin slices (about ½-inch thick, makes about 30). Brush with 2-3 T. olive oil and season with Italian seasoning, if desired. Bake for 15 to 20 minutes, turning once. For the Whipped Feta: In a food processor, combine feta, cream cheese, water and olive oil. Process 2 to 3 minutes. Add lemon zest, salt and pepper, and honey. Process 2 minutes longer. Can be made a day ahead. To serve, smear each crostino with Whipped Feta, followed by a spoonful of blistered tomatoes and squash.

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

 

1 sheet frozen puff pastry, thawed

1/4 C. apricot preserves

1/4 pound sliced Swiss cheese

1/4 pound sliced Ham

2 T. butter

 

Unfold pastry; layer with preserves, Swiss cheese and ham. Roll up jelly-roll style.

Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet. Brush melted butter over pastry. Bake at 400°F for 15-20 minutes or until golden brown. Serve with apricot preserve on the side.

Barbara’s Oat Crackers

Barbara’s Oat Crackers

Barbara’s Oat Crackers

 

1 C. organic flour

1 T. sugar

1 tsp. baking powder

1/2 tsp. salt

1 tsp. fresh thyme leaves (or ½ t. dry)

1/2 C. butter, softened

2 C. quick rolled oats (or regular rolled oats chopped in a food processor for 30 seconds)

1/2 C. milk

 

Combine the first 6 ingredients in a food processor and blend, then add the oats and milk. Pulse ingredients to mix again, then roll the dough into a ball, cover with plastic wrap and rest for 30 minutes. Preheat oven to 375°. Roll out the dough on a floured surface to 1/8-inch thick, or thinner, and cut into cracker-size pieces. Place on a baking sheet and prick each cracker with a fork several times. Bake 12 to 15 minutes until lightly browned. When cooled, sprinkle with sea salt and store in an airtight container. Makes several dozen crackers, depending on the size of the pieces.

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

 

1 pound bacon, cooked, drained and chopped

1 large white onion, julienned

1 C. local honey

1/2 C. sugar

1 C. apple cider vinegar

salt and pepper

 

2 C. goat cheese

6 cloves roasted garlic, pureed

1/2 tsp. white pepper

Turbinado or raw sugar

Herbs for garnish

 

Sweet Potato Chips

 

To prepare Bacon Jam, saute onions in oil until caramelized, about 20 minutes. Add honey, sugar, and vinegar and bring to a strong simmer. Let simmer, stirring occasionally, until the liquid becomes thick and syrupy (about 15 minutes). Reduce heat to low and add bacon. Season with salt and pepper and let cool at least 1 hour before serving. Serve with Bruleed Goat Cheese. Bacon jam will keep for up to 8 days in your refrigerator. To prepare Bruleed Goat Cheese, with a mixer or by hand, mix the goat cheese, roasted garlic, white pepper and salt. Press the mixture into an oven safe ramekin and bake at 400 degrees for 4-5 minutes, until warmed. Sprinkle raw sugar over the top in a thin layer, and brown (brulee) with a torch or place under broiler for 30 seconds. Top with bacon onion jam and serve with sweet potato chips.

Shishito Romesco Crostini

Shishito Romesco Crostini

Shishito Romesco Crostini

 

12 shishito peppers

1 C. parsley

1/2 C. pecans

2 T. fresh bread crumbs

1/2 tsp. lemon zest

1 T. lemon juice

1/2 C. extra-virgin olive oil

Kosher salt , to taste

Pepper , to taste

 

Grill the shishitos over high heat, turning until lightly charred, about 2 minutes. Transfer to a food processor and let cool slightly. Add the parsley, pecans, bread crumbs, lemon zest, and juice, and pulse until minced. With the machine on, add the oil. Season with salt and pepper. The mixture can be smooth or chunky.

Blistered Shishitos with Sriracha Aioli

Blistered Shishitos with Sriracha Aioli

Blistered Shishitos with Sriracha Aioli

 

For the peppers

8 oz. shishito peppers

1 T. neutral oil (like grapeseed or canola)

Flaky salt, such as Malden

 

In a large bowl, toss all of the peppers with oil until well coated. Pour a little oil into a large cast-iron skillet. Heat oil over high heat until it is just starting to smoke. Add the peppers in single layers without touching, and cook until blistered in multiple spots, flipping them as needed. This takes about 4 minutes. The peppers will puff up and become tender. If you want a more blistered look, cook them a little longer. Season with salt and serve immediately with lemon wedges and/or sriracha aioli.

 

For the sriracha aioli

¼ cup mayonnaise

1 T. sriracha or more to taste

1 tsp. fresh lemon juice

1 clove garlic, minced

Kosher salt to taste

 

Whisk everything together. Can be refrigerated, covered, for a day or two.  I usually just fill a hot iron skillet with olive oil and then toss the peppers in, allowing them to blister on one side before turning them over. For grilling, I’ll brush the peppers with a bit of olive oil and blister them on a hot grill.

Chicken Fajita Bites

Chicken Fajita Bites

Chicken Fajita Bites

 

Nonstick cooking spray, for greasing

6 red mini sweet peppers, 4 whole and 2 finely chopped, divided

6 yellow mini sweet peppers, 4 whole and 2 finely chopped, divided

6 orange mini sweet peppers, 4 whole and 2 finely chopped, divided

2 tablespoons olive oil

¼ medium onion, finely chopped

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

4 boneless, skinless chicken tenders (about 14 pound, or 2Z1 g), finely chopped

2 tablespoons fresh lime juice

1 C. (112 g) shredded Mexican-style cheese blend

Chopped fresh cilantro, for garnishing

Key lime wedges, for serving (optional)

Sour Cream Avocado Sauce

1/4 C. (55 g) well-mashed avocado (about 14 avocado)

1/4 C. (60 ml) sour cream

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt, or to taste

 

To make the chicken fajita bites: Preheat the oven to 400°F (200°C; gas mark 6). Line a 13 x 9-inch (33 x 23 cm) baking sheet with foil and spray with nonstick cooking spray. Slice each whole mini pepper in half lengthwise, leaving the stem intact, and remove any seeds and pith. Slice a small sliver off the back of each half so that it sits flat on the baking sheet, being careful not to slice all the way through. Arrange the peppers in a single layer, cut sides up, on the prepared baking sheet.  Heat the oil in a large skillet over medium-high heat. Add the chopped peppers and onion and cook and stir until just tender, about 4 minutes. Transfer to a bowl. In a small bowl, whisk together the paprika, chili powder, cumin, and 1 teaspoon salt until well combined. Add the chopped chicken to a large bowl and toss it with the 2 tablespoons lime juice, then add the seasoning mixture to the bowl and thoroughly coat the chicken. Add the chicken to the same skillet the peppers and onion were cooked in and cook over medium-high heat, stirring occasionally, until the chicken is cooked all the way through, about 4 minutes. Return the peppers and onion to the skillet and toss to combine with the chicken. Remove from the heat. Completely fill each mini pepper half with the chicken fajita mixture, then top with a little shredded cheese. Bake for 13 to 15 minutes, until the cheese melts and the peppers are soft. Meanwhile, make the sour cream avocado sauce: In a medium bowl, whisk together all the sauce ingredients until well combined. Drizzle some of the sauce onto each bite, garnish with a sprinkle of fresh cilantro, and serve with lime wedges (if using) for squeezing.

Charcuterie Board Cracker Bites

Charcuterie Board Cracker Bites

Charcuterie Board Cracker Bites

 

24 large round and rectangle entertaining crackers

¼ C. (60 g) fig jam spread

1 round (8 ounces, or 227 g) double-cream Brie, sliced into 24 small wedges

1 block (7 ounces, or 198 g) aged white Cheddar, crumbled into small chunks

12 thin slices soppressata, cut in half and rolled up tightly

6 thick slices hard salami, cut into quarters

6 dried apricots, cut into quarters

24 Marcona almonds

24 whole glazed pecans

12 cornichons

6 pitted kalamata olives, cut in half

24 small sprigs fresh rosemary, for garnishing

Honey with dipper, for drizzling

 

Spread each cracker with ½ teaspoon of the fig jam. Arrange a Brie wedge and some crumbled Cheddar on each cracker. Place a soppressata roll-up and a quarter of hard salami on each cracker. Fill in each cracker with an apricot quarter, Marcona almond, glazed pecan, and a cornichon or olive half. Garnish each cracker bite with a little sprig of rosemary. Serve with honey for drizzling.

Burrata and Spring Pesto Toast

Burrata and Spring Pesto Toast

Burrata and Spring Pesto Toast

 

1 thick slice of sourdough bread, toasted

½ ball of burrata

2–3 tbsp (30ml–45ml) Spring Pesto

1 radish, very thinly sliced

Flaky salt

Choice of spring flowers, pea shoots, crushed pistachios, extra-virgin olive oil, and/or herbs for garnish

 

Build up your toast by layering the burrata, pesto, radish slices, flaky salt, and garnish. Drizzle some good quality extra-virgin olive oil on top and enjoy it right away.

Tapas Frijoles de Mantequilla

Tapas Frijoles de Mantequilla

Tapas Frijoles de Mantequilla

 

12 oz dry butter beans

4 cloves fresh minced garlic

1 C double-strength vegetable broth

1/2 C water

6 T. tomato paste

Extra virgin olive oil

 

In a medium bowl, cover dry beans with 3+ inches of water and soak a minimum of 8 hours or overnight. Rinse soaked beans, place in a large saucepan and add enough fresh water to cover beans by 2 inches. Bring to a boil, immediately turn down to simmer, cook on low for 30 minutes. Remove any skins that float to the surface, or remove all skins from beans, if preferred. While beans are cooking, sauté garlic and olive oil in a large skillet over medium heat for 1 minute: Add broth, water and tomato paste. Whisk to combine. Drain beans from saucepan and add to sauce. Simmer for 15-20 minutes—a fork should pierce beans easily. Transfer to a serving dish, garnish with fresh black pepper and basil, serve with slices of toasted rustic bread to soak up any leftover liquid goodness! Will keep in refrigerator for up to 5 days.

Blistered Shishito Peppers with Whipped Goat Cheese

Blistered Shishito Peppers with Whipped Goat Cheese

Blistered Shishito Peppers with Whipped Goat Cheese

 

8 ounces shishito peppers

1 T. canola oil

½ tsp. flaked sea salt

4 ounces local goat cheese

1 T. lemon juice

½ tsp. grated lemon zest

 

In a large bowl, toss shishitos in oil. Lay peppers on a large baking sheet and place under the broiler. Broil peppers until they just begin to blister, about 3 minutes. Stir and continue to broil until softened, charred and blistered. To make the whipped goat cheese, place goat cheese, lemon juice and zest in a food processor or blender. Puree until smooth and whipped. (If it’s too thick, add a T. of water). Serve immediately.

Mother’s Day Teacups

Mother’s Day Teacups

Mother’s Day Teacups

 

4 teacups. and saucers 4 toothpicks, 4 inches (10 cm) long

 

4 celery ribs, cut 6 inches (15 cm) long

12 to 16 ounces (340 to 454 g) chicken salad

 

4 Floral Cheese Truffles 

 

4 rolled wafer cookies

1 C. (150 g) blueberries

4 or 8 Cucumber Canapes (see recipe on this page)

4 shortbread cookies (such as Walkers brand)

12 strawberries, 4 sliced % inch (2 cm) from the base and 8 left whole, divided

12 to 16 blackberries

12 raspberries

4 small bunches grapes

4 sprigs fresh herbs, for garnishing

 

To assemble the chicken salad-stuffed celery: Fill each celery rib with some chicken salad, leaving about one-quarter of the rib empty at the base. Set aside. To assemble the floral cheese truffle skewers: Thread each toothpick with a Floral Cheese Truffle. Set aside. To assemble the teacups: Place a chicken salad-stuffed piece of celery in the back middle of each teacup. Place a rolled wafer cookie to the left of the celery, and then pour V4 C. (38 g) of the blueberries into the base of each teacup. Place one or two Cucumber Canapes to the right of the celery, a shortbread cookie to the left of the rolled wafer cookie, and a slit strawberry on the teacup’s rim next to the shortbread cookie. Insert a floral cheese truffle skewer in the middle of each teacup. Place three or four blackberries and three raspberries around the cheese truffle skewer. Place a small bunch of grapes on the saucer to the left of the C. and two whole strawberries to the right of the cup. Garnish with a sprig of fresh herbs.

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

 

Compote

2 cups blackberries, fresh or frozen

1/2 cup granulated sugar

1/4 cup finely chopped sage leaves

 

2 cups chevre

2 cups all-purpose flour

3 eggs, lightly beaten

2 cups finely chopped hazelnuts

Vegetable oil spray

 

To make the compote, in a heavy-bottomed saucepan over medium heat, cook the blackberries and sugar with the sage until the sugar has dissolved and the fruit is just starting to break down—approximately 15 minutes. The compote should be syrupy and still chunky. To prepare the chevre, separate it into eight evenly sized portions. Using your hands, form each one into a 1-inch-thick disc. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set up a dredging station: place the flour, eggs, and hazelnuts in separate shallow bowls. Take the chevre from the fridge and, working with one piece at a time, dip each disc in the flour, coating fully and shaking off any excess; dip in the egg, coating fully and shaking off the excess; and finally, set them on top of the hazelnuts, pressing down slightly to coat. Turn them over to coat the other side as well. Place the hazelnut-crusted chevre discs on the prepared baking sheet and spray them lightly with vegetable oil. Flip them over and spray the other side. Bake for 5 minutes, turn over, and bake for another 5 minutes. Serve hot or cold with the compote on the side. You can store the compote in an airtight container in the fridge for up to 1 week. The cooked chevre discs can be stored in an airtight container in the fridge for up to a week. Reheat them at 375°F for 10-12 minutes before eating.

Crisp Edge Dumplings

Crisp Edge Dumplings

Crisp Edge Dumplings

 

1 T. neutral oil, such as canola or vegetable

10 frozen vegetable potstickers

6 T. water

2 T. soy sauce

1 T. all-purpose flour

2 T. chili crisp

Sliced scallions, for serving

On the side: Steamed rice and sauteed bok choy

 

Coat the bottom of a 10-inch nonstick skillet with the oil. Place over medium-high heat. When the oil is shimmering, add the potstickers, flat-side down, to the oil, allowing about 1/2 inch of space in between each dumpling. Fry until the bottoms are golden brown, 3 to 4 minutes. Meanwhile, whisk together the water, soy sauce and flour in a small bowl. When the bottoms of the dumplings are browned, carefully pour the flour mixture in and around the dumplings. Cover with skillet lid or aluminum foil, lower the heat to medium, and cook until the dumplings are heated through, about 5 minutes. Uncover and continue to cook until the liquid has evaporated and the soy sauce mixture is crisp, about 4 minutes. Remove from the heat. Place a large plate over the skillet. Using oven mitts or thick towels, carefully flip the skillet upside down to remove the dumplings. The crispy soy sauce layer should be on top. Drizzle all over with the chili crisp and garnish with the scallions. Serve immediately with the rice and bok choy.

Hummus with Blistered Tomatoes and Za’atar

Hummus with Blistered Tomatoes and Za’atar

Hummus with Blistered Tomatoes and Za’atar

 

1 Can Chickpeas – 19oz, Drained and rinsed

½ cup Extra Virgin Olive Oil

4 tablespoon Tahini

2 Lemons, juiced

2 Garlic cloves

1 teaspoon Kosher salt – Adjust as needed

½ teaspoon Cumin – Optional

Topping

1 cup Cherry tomatoes

1 tablespoon Extra Virgin Olive Oil

Za’atar spice – as much or as little as you like

Chopped parsley – Optional

Extra Virgin Olive Oil to drizzle – Optional

 

In a food processor, place drained and rinsed chickpeas, olive oil, tahini, lemon juice, garlic, salt and cumin. Process and scrape the sides down. Because lemons have varying levels of juice, you may need to add more lemon juice to taste. If the hummus is too thick, add more olive oil to loosen it up. Process until very smooth. When you think you’re done processing, process for another 2 minutes. Trust me, this is how you get the creamiest hummus ever. Taste and adjust seasoning Spread humus in a bowl or plate. In a small frying pan, add 1 tablespoon Extra Virgin Olive Oil and cherry tomatoes. Cook on high heat until tomatoes start to blister and pop but not fall apart. This should only take 3-5 minutes, depending on your stove-top. Spoon warm tomatoes over hummus. Sprinkle Za’atar spice mix over the top. Use as much or as little as you like. Sprinkle chopped parley if using. Drizzle Extra Virgin Olive Oil if using. Enjoy with pita or crackers.

Savory Roasted Cherries

Savory Roasted Cherries

Savory Roasted Cherries

 

4 C. pitted cherries

1 T. olive oil

1/4 tsp. fine sea salt

1/4 black pepper

3 T. fresh parsley, minced

 

Preheat the oven to 450 degrees and line a sheet pan with parchment paper. Use a cherry pitter (or one of these techniques if you don’t have one) to pit the cherries. Toss the cherries in a bowl with the olive oil, salt, pepper. Spread the cherries on the lined sheet pan and roast for 15 minutes. Remove the cherries from the oven and sprinkle them with the parsley. Toss gently when they’re cool enough to handle. Eat the cherries warm as a side or keep them refrigerated (for up to five days) and use them in salads or eat them as a snack.

Easy Fried Halloumi Recipe with Warmed Honey

Easy Fried Halloumi Recipe with Warmed Honey

Easy Fried Halloumi Recipe with Warmed Honey

 

extra virgin olive oil

8 ounces Halloumi cheese, pat dry and cut into ½-inch sticks

¼ cup honey

2 tablespoons toasted sesame seeds

crushed red pepper flakes (I used Aleppo pepper)

 

In a non-stick pan, heat 2 tablespoons extra virgin olive oil over medium-high heat.

When the oil is hot and shimmering, add the halloumi sticks in one single layer, making sure not to crowd the pan. Cook for 1 to 2 minute on one side, until a golden brown crust forms. Using a pair of tongs, turn over and cook for another 1 to 2 minutes watching for that beautiful crust to form. Meanwhile, warm your honey either in a skillet or put your tightly-closed jar in warm water to help the honey loosen a bit. Transfer the fried halloumi to a serving plate and sprinkle with sesame seeds and a dash of red chili flakes or Aleppo pepper. Drizzle with the warmed honey all over (serve unused honey in a small bowl to the side). If you like, arrange some fruit such as grapes, figs, or berries on the same platter around the cheese. Serve immediately!

Baked Camembert in a Sourdough Bread Bowl

Baked Camembert in a Sourdough Bread Bowl

Baked Camembert in a Sourdough Bread Bowl

 

1 round rye sourdough loaf or cobb

250g camembert cheese disk

4 T. cranberry sauce

Splash of dry white wine

3-4 sprigs fresh rosemary

3-4 sprigs fresh thyme

 

Trim the top from the loaf to leave a circle 1cm larger in diameter than the camembert. Cut down 2cm into the dough to make a circular hole, pulling out the bread. Spread the cranberry sauce all over the cavity, then sit the camembert inside. Score the top, pour over a splash of dry white wine and add the herb sprigs. Wrap in foil and bake at 200°C/ 180°C fan/gas 6 for 15-20 minutes. Uncover and return to the oven for 5 minutes until golden and oozing. Tear or slice to serve.