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Category: Appetizers & Snacks

Sun-Dried Tomato and Cannellini Bean Dip

Sun-Dried Tomato and Cannellini Bean Dip

1 14 oz. can of cannellini beans drained
8 sun-dried tomatoes packed in oil, drained (reserve one for top if desired)
1-2 cloves garlic, chopped
1 Scallion (reserve a bit for top if desired)
1 tsp. fresh oregano, chopped
4 T. olive oil
2 T. red wine vinegar
1/4 C. or more water
salt and pepper

healthy-dip-recipes-for-vegetables-cannellini

Place all the ingredients in a food processor and pulse until it’s smooth. Add more water if it’s too thick. Adjust the seasoning. Top with a little chopped reserved tomato and scallion if desired.

Smooth Restaurant Style Hummus

Smooth Restaurant Style Hummus

ethereally-smooth-restaurant-style-hummus-from-scratch-stat1/4 C. water
3 T. lemon juice
6 T. well stirred tahini
2 T. extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne
About 1 T. chopped fresh cilantro

Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish. Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy. Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.

Auntie Peggy’s Garlic Spread

Auntie Peggy’s Garlic Spread

6 Cloves fresh garlic; peeled
6 Green onions
1 pkg. (8 oz.) cream cheese; softened
2 C. Shredded cheddar cheese
2 T. Mayonnaise
3 tsp. Soy sauce

Makes enough for two whole loaves of French bread. In a blender of food processor, mince garlic. Add onions and chop finely. Add cream cheese and mix thoroughly. Then add remaining ingredients and process until well blended. Spread on halved loaves of French bread and place under broiler until bubbly.

Spinach-Baked Clams on the Half Shell

Spinach-Baked Clams on the Half Shell

1 dozen extra lg. clams or Eastern quahogs
1/2 lb. fresh spinach, stems removed
1 C. seasoned bread crumbs
1/4 C. parsley
2 cloves garlic, finely minced
1 stick butter, melted
1/4 tsp. white pepper
4 T. clam juice
Tabasco sauce (optional)
Lemon wedges (optional)

Scrub clams thoroughly and place in large saucepan with enough water to cover. Cover and steam, 5 to 10 minutes, or until shells open. Drain clams and juice in colander covered with cheesecloth and reserve broth. Remove clams from shells and coarsely chop. Place clams in large bowl. In small saucepan, combine spinach and enough water to steam. Cook about 5 minutes, remove from heat, drain, and pat dry, and chop coarsely. Add spinach to bowl with clams. Add bread crumbs, parsley, garlic, butter, pepper, and clam juice and mix well. Mold a heaping portion of stuffing on each half clam shell (you will not use all shells). Arrange on lightly greased baking sheet and bake in preheated 375 degree oven for 25 minutes. Serve hot and garnish with fresh lemon wedges and/or Tabasco sauce.

Texas Surprise Garlic Meatball Appetizer

Texas Surprise Garlic Meatball Appetizer

50 to 60 cloves fresh garlic, peeled
12 oz. sharp Cheddar cheese
1/3 cup fresh parsley leaves (stems removed)
1 to 2 jalapeno peppers (optional)
6 cloves fresh garlic
6 oz. hot pork sausage
6 oz. mild pork sausage
2-1/4 cups buttermilk baking mix

Blanch 50 to 60 cloves garlic in boiling water 3 to 4 minutes. Drain and set aside to cool. In food processor fitted with shredding disc, grate cheese. Remove and set aside. Allow cheese and sausage to come to room temperature before mixing. In dry food processor bowl, chop parsley and peppers, if used, using steel blade. Use garlic press or side of wide-bladed knife to crush 6 cloves garlic. Add to processor, along with sausages and baking mix. Process until well mixed. Add cheese, and process only until well combined. Shape into 50 to 60 small balls, inserting a whole blanched garlic clove in each. At this point, balls may be frozen for baking at a later time. To bake at once, place balls on ungreased baking sheet. Bake at 325°F (160°C) for 20 to 25 minutes or until golden brown. Serve hot as an appetizer, plain, or with a bowl of plain yogurt for dipping.

Vermont Cheddar Gougères with Smoked Salmon Filling

Vermont Cheddar Gougères with Smoked Salmon Filling

VT_Cheddar_Gougeres_950x712_72_RGBGougères:
1 cup water
8 tablespoons (1 stick) Salted Butter, cut into cubes
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup Unbleached All-Purpose Flour
4 large eggs
6 ounces Sharp or Extra-Sharp Cheddar, grated (about 1 1/2 cups)
1/3 cup grated Parmesan cheese, divided
1 teaspoon dry mustard
Pinch ground red pepper (cayenne)

Filling:
8 ounces Cream Cheese, softened
1/2 -1 cup finely minced smoked salmon
1/4 cup finely chopped fresh chives
1 tablespoon hot sauce
About 3 tablespoons Sour Cream
1/4 cup finely chopped red bell pepper

To make gougères: Preheat oven to 425°F. Line baking sheet with parchment paper. In saucepan, heat water, butter, salt and sugar until butter is melted. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn’t cook, until dough is firm, smooth and waxy. Add all of cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended. Transfer mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan. Bake for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.

To make filling: Beat together cream cheese, salmon, chives and hot sauce. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers. Make small slit in side of each gougère. Scrape filling into pastry bag or plastic bag. Cut off corner and squeeze some of filling into each gougère.

Caramelized Onion and Apple Tassies

Caramelized Onion and Apple Tassies

8 TaCOATblespoons (4-ounces) unsalted butter, softened
4 ounces cream cheese, softened
1 1/2 cup unbleached all-purpose flour
Pinch of kosher salt
4 bacon slices
1 Tablespoons unsalted butter
1 medium sweet onion, finely diced
2 large Granny Smith apples, peeled and finely diced
1 Tablespoon light brown sugar
1 Tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, minced
1/2 cup (2-ounces) aged White Cheddar cheese, grated
1 Tablespoon crème fraîche
1 extra large egg

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese together until smooth. Gradually add the flour and salt, beating at low speed until well blended. Shape the mixture into 24 balls. Place on a baking sheet, cover and chill for 1 hour. Meanwhile, cook the bacon in a non-stick skillet over medium heat until browned and crisp. Drain on paper towels and finely chop; set aside. Drain all but 1 tablespoon of bacon fat from the skillet and return to medium heat and add the butter. Add the onion and sauté for 5 minutes. Add the apple, brown sugar, vinegar, salt, pepper, and thyme and cook, stirring occasionally, until golden brown, about 10 minutes. Remove from the heat, transfer the mixture to a medium bowl, and cool completely. Once cooled, add the cheese, crème fraîche, egg, and cooked bacon, mixing until combined. Preheat the oven to 350º F. Place the dough balls into the cups of a lightly greased 24-cup mini-muffin pan. Press the dough up the sides of the cups to form a cup. Divide apple mixture evenly between the dough cups. Bake for 20-25 minutes or until golden brown. Remove the tassies from the pan to a wire rack and allow to cool slightly. Serve warm or at room temperature. Enjoy!

Garlic Puffs

Garlic Puffs

puffs1 small head fresh garlic, separated into cloves
½ cup butter
1 cup flour
¼ teaspoon salt
4 eggs

Cover garlic cloves with boiling water. Let stand 5 minutes. Drain, peel and finely mince. Melt butter in water in saucepan. Add garlic, flour and salt all at once. Cook, stirring, until mixture forms into a ball. Cool slightly, and then add eggs one at a time, beating after each addition until mixture is smooth. Drop by less than teaspoonful’s onto greased sheet. Bake at 400º for 10 minutes; reduce heat to 325º and bake 20-25 minutes longer or until golden. Remove from oven and cut in half. Cool. Fill with Garlic Filling.

Garlic Filling:

1 small head fresh garlic, in cloves
1/2 cup heavy cream
1 cup grated Parmesan cheese
1 green onion, finely chopped
2 tablespoons chopped pimiento
2 tablespoons chopped black olives
2 tablespoons chopped roasted almonds

Cover garlic cloves with boiling water. Cook until cloves are tender. Peel and mash. Whip cream. Stir in garlic and remaining ingredients. Fill puffs.

Roasted Garlic & Blue Cheese Dip

Roasted Garlic & Blue Cheese Dip

6 lg. Heads fresh garlic
16oz. cream cheese
4 oz. Blue cheese
3/4 C. Milk
2 tsp. Chopped fresh parsley

Remove outer covering on garlic. Do not peel or separate the cloves. Place each garlic head on a large square of heavy aluminum foil. Fold up the foil, so the cloves are completely wrapped. Bake for 1 hour at 350 degrees. Remove garlic from oven and cool for 10 minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins. In food processor, mix cheeses, milk and garlic until smooth. Place in serving dish. Sprinkle with parsley. Serve as a dip with crudités (mixed vegetables) or crackers for dipping. Makes 5 cups.

Grapesicles

Grapesicles

48 green seedless grapes, rinsed
48 red seedless grapes, rinsed
16 6-inch wooden skewers

Thread six grapes, alternating grape colors, onto each wooden skewer. Place skewers into the freezer for 30 minutes, or until frozen. Serve immediately.

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Cheesy Bacon Oven Chips with Chipotle Ranch Dipping Sauce

Cheesy Bacon Oven Chips with Chipotle Ranch Dipping Sauce

1 large, uniformly-shaped russ89306e2170c725ccadea44ce4fd71911et potato, scrubbed well and sliced into 1/8″ rounds*
Cooking spray
3/4 C. shredded colby jack or cheddar cheese
Salt & pepper to taste
2 T. crumbled bacon (about 2 slices) – I used real bacon bits
Chopped parsley or chives, for garnish (optional)

Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry. Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below). Serves 2.

*You can use 2 medium-sized potatoes rather than 1 large. Also, I like to leave the skin on but you can peel the potatoes if you prefer.

Chipotle Ranch Dipping Sauce

1 T. ranch dressing
3 T. sour cream
1/4 tsp. chipotle chili powder
1/8 tsp. cayenne (adjust more or less depending on how spicy you want).
1/8 tsp. salt
1/8 tsp. garlic powder

Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers

Rajas & Cheese

Rajas & Cheese

Rajas_Chafing_Dish 1 1/2 large sweet red bell peppers (oil-roasted, peeled, cored and seeded)
3 large poblano chiles (oil-roasted, peeled, cored and seeded)
4 jalapeno chiles (oil-roasted, peeled, cored and seeded)
1 T. vegetable oil
1/2 small white onion, diced
2 tsp. chopped fresh cilantro leaves
1/4 tsp. dried Mexican oregano, toasted
Pinch of kosher salt
3/4 C. Mexican Crema (or creme fraiche or natural sour cream)
2 ounces grated queso Oaxaca (or Chihuahua cheese or Monterey Jack)
1 1/2 T. grated Parmesan cheese
6 (5 1/2 inch) soft white corn tortillas
Optional Garnish: oil-packed sun-dried tomatoes, drained and cut into strips, and toasted pine nuts
Accompaniment: Salsa Fresca

To Oil Roast the Poblanos, Jalapenos and Red Bell Peppers: Heat 2 inches of canola oil in a heavy-bottomed pan to 375 degrees F. Roast only 1 or 2 chiles at a time to avoid overcrowding and lowering of the oil temperature. Turn the submerged chiles as the skin starts to blister, after approximately 1 1/2 minutes per side. Turn the chiles as necessary until all sides are blistered, but not burned. Transfer to a bowl and cover with a clean kitchen towel or plastic wrap. Allow chiles to steam for about 15 minutes and then peel off the skin with your fingers or dull edge of a knife. Do not rinse the peeled chiles. Split open the chiles and remove the veins and seeds. Slice into strips, about 3 inches long by 3/8 inch wide. For added heat, simply cut the jalapenos into strips without discarding the seeds. Set aside the bowl of roasted, peeled, cored, seeded and sliced chile and bell pepper strips. In a large, heavy nonstick skillet, heat the oil over medium heat and sauté the onion until translucent, about 3 minutes. Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso Oaxaca, and grated Parmesan. Cook over low heat, stirring continuously so the mixture doesn’t brown or scorch, until the queso melts, about 5 minutes. Remove from heat immediately. To serve, lay warm tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa, sun-dried tomatoes and toasted pine nuts.

Cheese Cracker Stars

Cheese Cracker Stars

Around my French table Cheez-it ish cheese crackers French Fridays with Dorie Dorie Greenspan8 T. cold unsalted butter, cut into 16 pieces
1/4 lb. Gruyere, Cheddar, Manchego or Emmenthal, grated (about 1 C.)
1/2 tsp. salt
1/8 tsp. freshly ground white pepper
pinch Cayenne
1 C. plus 2 T. (275 mL) all-purpose flour

Put the butter, cheese, salt, white pepper and cayenne in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small curds. Add the flour and pulse until the dough forms moist curds again — these will be larger. There are times, though, when you pulse and pulse and never get curds — in that case, just process for a minute, so that everything is as moist as possible. Turn the dough out onto a work surface and knead it gently until it comes together. Divide the dough in half, pat each half into a disk, and wrap the disks in plastic. Chill for at least an hour or for up to 3 days. Centre a rack in the oven and preheat the oven to 350°F (180°C). Line a baking sheet with a silicone baking mat or parchment paper. Working with 1 disk at a time, roll the dough out between sheets of plastic wrap or wax paper to a scant 1/4 inch (6 mm) thick. Using a small cookie cutter– I use a cutter with a diameter of about 1¼ inches (3 cm)– cut the dough into crackers. Gather the scraps together, so you can combine them with the scraps from the second disk, chill and roll them out to make more crackers. Place the rounds on the baking sheet, leaving a scant inch (2.5 cm) between the rounds. Bake for 14 to 17 minutes, or until the crackers are lightly golden and firm to the touch; transfer the crackers to a rack to cool. Repeat with the second disk of dough (and the scraps), making certain that your baking sheet is cool. You can serve these while they’re still a little warm, or you can wait until they reach room temperature.

Mozzarella Sticks with Buttermilk Dip

Mozzarella Sticks with Buttermilk Dip

The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying. Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer. As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches. Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.

12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks Mozzarella-Sticks-with-Buttermilk-Dip-1024x768
1 1/2 cups panko-style breadcrumbs
4 teaspoons Italian seasoning
1/2 teaspoon table salt
Freshly ground pepper to taste
4 eggs
1 cup of all-purpose flour
Canola oil for frying

1/3 cup buttermilk
1/4 cup sour cream
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon olive oil
1 1/2 teaspoons honey
2 tablespoons minced fresh basil
2 tablespoons minced green onions
2 tablespoons minced flat-leaf parsley
1/4 to 1/2 teaspoon of table salt to taste
Freshly ground black pepper to taste

Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.

Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined. Cover with plastic wrap and refrigerate until ready to serve.

Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Using an candy thermometer, heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes. Drain on paper towels. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches. You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry. Serve immediately with buttermilk dip.

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

DSC_050913 eggs
2 C. grated zucchini
2 C. sugar
1 C. vegetable oil
1 T. vanilla
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 C. chocolate chips (I used the darkest one I could find)

Preheat oven to 350 degrees. Mix together all of the dry ingredients. In a separate bowl beat the eggs until foamy. Beat in the sugar and vanilla. Mix in the zucchini and oil. Add the dry ingredients and mix until just combined. Fold in the chocolate chips. Spoon the batter into lined muffin tins and bake until golden and muffins spring back to a light touch. About 15 minutes.

Green Goddess Chicken Bites

Green Goddess Chicken Bites

f7bde06d-94fb-4596-b8bf-c59ab5b68bac1 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4 cup finely chopped celery
2 tablespoons sliced green onions (2 medium)
1/2 cup creamy Italian garlic dressing (from 12-oz jar)
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh tarragon leaves
24 crostini toasts
Fresh Italian (flat-leaf) parsley leaves, if desired

In large bowl, mix chicken, celery and onions. In blender, place dressing, chopped parsley and the tarragon. Cover; blend on low speed 10 seconds. Blend on high speed 20 to 30 seconds or until smooth. Gently stir dressing into chicken mixture. Cover; refrigerate until serving time. Top each toast with 1 tablespoon chicken mixture. Garnish with parsley leaves.

Ham Crescent Rolls

Ham Crescent Rolls

3oz cream cheese, softened
2 T. honey, divided
1 T. minced green onions
1 (8ct) pkg refrigerator crescent rolls, separated into triangles
6oz (24 slices) thinly sliced ham
1 T. mustard
1/4 C. mayonnaise
1/4 C. crushed pineapple, drained

Mix cream cheese, half the honey and green onions; spread over dough. Cut ham into triangles slightly larger than dough. Mix mustard, mayonnaise, remaining honey and pineapple in medium bowl. Preheat oven to 375. Layer 4 ham triangles onto each dough triangle. Spoon some pineapple mixture on top of ham slices. Roll up crescents, starting from the wide end, to enclose filling. Place on ungreased baking sheet, leaving space between rolls. Bake 15 minutes until rolls are golden brown; remove carefully from baking sheet. Serve immediately.

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

1 Chile poblano, roasted, peeled and cut into strips (about ½ cup)
2 T. butter
salt and freshly ground pepper
3 oz. mushrooms, sliced
1 chorizo or other spicy sausage, casing removed and chopped
3 cups grated Oaxaca
10-12 flour or corn tortillas
Aluminum foil

Sauté the chile strips in 1 T. of butter, season lightly with salt and pepper and set aside. Sauté the mushrooms in the other T. of butter until they begin to release their juices. Season with salt and pepper and set aside. Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes. Lightly grease 3 cazuelitas or small flameproof casseroles. In one, place a portion of and half of the chile strips. In the second, place other portion of cheese and half the mushrooms. In the third cazuelita add the remaining Oaxaca and half the chorizo. Cover the cazuelitas with aluminum foil and set over low heat until the cheese is completely melted. Remove aluminum foil and add the remaining mushrooms, chile strips and chorizo to their respective cazuelitas until cheese is completely melted. Serve hot with flour tortillas, so that the cheese can be used in preparing individual tacos. Can also be served with salsa mexicana.

Herb Pita Crisps

Herb Pita Crisps

6a00d8341c63d853ef00e54f9f20898834-800wi2 garlic cloves minced
6 T. olive oil
4 pita breads, (I used white and whole wheat)
2 T. each of fresh thyme and dill, finely chopped
Kosher or sea salt

Preheat oven to 350 F or 180C. Mix the garlic and oil together. Cut or slice the pita breads into strips and separate each strip into two pieces, brush with the garlic oil and sprinkle with the salt and herbs. Place on a baking sheet and bake for about 7-15 minutes. Check on them as they bake and take them out when they are golden brown. Store in an air tight container.

Soy & Ginger Roasted Pecans

Soy & Ginger Roasted Pecans

Soy & Ginger Roasted Pecans

2 C. Pecan Halves

2 T. Soy Sauce

1 tsp. toasted Sesame Oil

½ tsp. ground Ginger

Pinch Cayenne Pepper

Preheat oven to 350. Line baking sheet with foil and set aside. Combine all ingredients in a bowl; toss to coat nuts with oil and spices. Pour onto baking pan and spread out in a single layer. Bake for 10 minutes, stirring once. Cool completely; store in airtight container for up to 2 weeks.

 

Serving Size: 2 T.

Calories: 97

Fat: 10g

Fiber: 1g

 

 

Mozzarella with Herbs

Mozzarella with Herbs

Mozzarella with Herbs

 

8 oz. part-skim mozzarella cheese, cut into bite sized pieces (2 C.)

2 T. extra-virgin olive oil

1 T. chopped fresh basil

1 T. chopped fresh oregano

1 T. chopped fresh flat-leaf parsley

kosher salt

fresh-ground pepper

 

In a medium bowl, combine mozzarella cheese, olive oil, basil, oregano, and parsley. Cover and chill for 2-4 hours. Let stand at room temperature for 30 minutes and season with salt and pepper.

 

Yield: 8 servings

Calories: 103

Fat: 8g

Fiber: 0g

 

 

Tomato-Mozzarella Salad

 

Prepare as above, except add 4 C. roma tomato wedges and 2 T. balsamic vinegar. Serve on a bed of 6 C. fresh spinach. 6 servings, 169 calories, 11g fat, 2g fiber

Marinated Fresh Mozzarella Pearls

Marinated Fresh Mozzarella Pearls

Marinated Fresh Mozzarella Pearls

 

1 lb. fresh mozzarella pearls (or use any type of fresh mozzarella and cut into bite-sized pieces)

1/2 C. olive oil

1/2 C. chopped fresh herbs (measure after chopping)

(I used mostly basil with just a few T. of chopped oregano)

salt and fresh ground black pepper to taste

1/2 tsp. fresh red pepper flakes (more of less to taste)

 

Drain mozzarella in a strainer placed in the sink while you wash and chop herbs. Be sure mozzarella is drained well, and pat dry with paper towels if needed. Wash herbs, spin dry in salad spinner or blot dry with paper towels, then finely chop enough fresh herbs to make 1/2 C.. Mix chopped herbs with olive oil and red pepper flakes, and season with a generous amount of salt and fresh ground black pepper. Put mozzarella pieces into a plastic or glass container with a tight-fitting lid, add olive oil mixture, and stir to combine. Put lid on container and marinate mozzarella at room temperature for 30-60 minutes, turning container over a few times so the mozzarella stays covered with the olive oil-herb mixture. Serve at room temperature.

Cheese on Toast

Cheese on Toast

Cheese on Toast

 

Toast bread. Spread thinly with butter. Add an obscenely thick layer of cheddar cheese. Sprinkle with black pepper and a few dashes of Worcestershire Sauce. Grill until the cheese is bubbling and just starting to blister into delicious brown patches.

Goat Cheese and Pear Crostini

Goat Cheese and Pear Crostini

1 long baguette, sliced ⅓ to ½-inch thick (about 30 slices)
6 T. unsalted butter, at room temperature
¼ C. honey
½ tsp. coarse salt
1 tsp. minced fresh thyme or ½ tsp. dried
2 just ripe pears, quartered cored, and thinly sliced lengthwise
½ C. crumbled goat cheese
4 slices cooked bacon, crumbled

Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Blend the butter, honey, salt, and thyme together in a small bowl. Lightly spread each of the baguette slices with the honey-butter mixture and place them side by side on the baking sheet (they can be touching, but not overlapping – you may need two baking sheets, or do this in two batches). Bake for 4 to 6 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp. Place one or two slices of pear on each piece of crostini, top with a bit of goat cheese, then a sprinkle of crumbled bacon.

Artichokes with Lemonnaise

Artichokes with Lemonnaise

3 T. distilled white vinegar
1 tsp. black peppercorns
4 artichokes (each about 4 in. wide; 3 lb. total)
1/2 C. drained extra firm, firm, or soft silken tofu
2 T. lemon juice
2 tsp. extra-virgin olive oil
1/2 tsp. dry mustard
Salt and fresh-ground pepper

Fill a 6- to 8-quart pan halfway with water. Add vinegar and peppercorns; bring to a boil over high heat. Meanwhile, slice about 1 inch off tops of artichokes; discard tips. Trim stems flush with bottoms. Pull off and discard small leaves from bottoms. With scissors, cut thorny tips from remaining outer leaves. Add artichokes to water and simmer, covered, until bottoms pierce easily, 30 to 35 minutes; drain. While artichokes cook, make lemonnaise. In a blender or food processor (a blender produces the best results), whirl tofu, lemon juice, oil, and mustard until smooth. Season with salt and pepper. (If making ahead, chill airtight up to 1 day; stir before using.) Serve artichokes with sauce for dipping.

Varying your dunk sauce: For variations on lemmonaise, add ingredients to the basic recipe and whirl in a blender or food processor until smooth.

Aioli: Add 1 clove minced garlic.
Caper-anchovy sauce: Add 2 tsp. drained capers and 1 1/2 tsp. anchovy paste.
Chili-cilantro sauce: Instead of lemon juice, use 4 tsp. lime juice. Add 1/2 to 1 stemmed fresh serrano chili and 1/3 C. packed fresh cilantro.
Dried-tomato sauce: Add 1/4 C. dried tomato halves (not oil-packed).
Green sauce: Add 1 C. each lightly packed spinach leaves and parsley, and 1/2 C. chopped green onions.
Madeira sauce: Add 2 T. each madeira and minced chives.
Orange-coriander sauce: Use only 1 T. lemon juice. Add 4 tsp. orange juice and 1/2 tsp. each ground coriander and grated orange peel.
Tamari-sesame sauce: Substitute Asian (toasted) sesame oil for olive oil. Add 1 1/2 tsp. tamari.

Spring Aioli Feast

Spring Aioli Feast

1 1/2 to 2 lb. red thin-skinned potatoes (1 to 1 1/2 in. wide)
1 1/2 to 2 lb. asparagus
1 lb. sugar snap peas
2 T. lemon juice or vinegar
1 T. olive oil
1 tsp. salt
3 or 4 artichokes (12 to 14 oz. each)
1 dozen radishes (about 8 oz.), rinsed and trimmed
1 1/2 to 2 lb. cooked peeled, deveined shrimp (21 to 30 per lb.), rinsed
6 to 8 hard-cooked eggs (optional)
1 1/2 to 2 C. Classic Aioli
or
1 1/2 to 2 C. Green Aioli

Scrub potatoes and put in a 5- to 6-quart pan. Add 2 quarts water. Cover pan and bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. With a slotted spoon, lift potatoes out and let cool. Meanwhile, rinse asparagus and peas. Snap off tough stem ends of asparagus. Remove strings from peas. Return water used for potatoes to a boil again over high heat. Add asparagus and cook just until barely tender when pierced, 3 to 5 minutes. Lift out with tongs and immerse in a bowl filled with ice water. When cool, drain. Add peas to the same boiling water and cook just until bright green, about 2 minutes. Drain and immerse in ice water until cool; drain again. Add about 3 quarts water and the lemon juice, olive oil, and salt to the pan (no need to wash). Cover and bring to a boil over high heat. Meanwhile, rinse artichokes. Trim about 1 inch off tops and discard. With scissors, trim remaining thorny tips off outer leaves. Trim off stems. Cut in half lengthwise. Immerse artichokes in the boiling water and cover. When water returns to a boil, reduce heat and simmer, covered, until artichokes are tender when pierced in base, about 20 minutes. Drain and let cool. Arrange potatoes, asparagus, peas, artichokes, radishes, shrimp, and eggs in a basket or on a platter. Serve with aioli.

Spiced Rhubarb-Cherry Chutney

Spiced Rhubarb-Cherry Chutney

Most home cooks consider rhubarb a fruit, which is why it has earned the nickname “the pie plant.” But rhubarb is actually a vegetable and thus perfectly suited for savory uses as well as desserts. When I spot the first crimson stalks at the farmers’ market, I shuttle them home to make this gently spiced rhubarb-cherry chutney. Try it spooned atop slices of roasted pork tenderloin.

¾ C. packed dark brown sugar
1⁄3 C. red wine vinegar
1 ½ lb. rhubarb, cut into ½-inch pieces (4 C.)
½ C. dried cherries
Zest of 1 orange
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. freshly ground black pepper

Bring the sugar and vinegar to a boil over medium-high heat in a large saucepan. Stir in the rhubarb, cherries, orange zest, cinnamon, cloves, and black pepper with a wooden spoon, and bring the mixture back to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the rhubarb is tender and the mixture thickens slightly, about 6 minutes. Let the chutney cool to room temperature before transferring it to an airtight container. Stored in an airtight container in the refrigerator, it will keep for about 1 week. Bring to room temperature before serving.

Marinated Olives with Basil and Orange Peel

Marinated Olives with Basil and Orange Peel

1 small orange
1 C. extra-virgin olive oil
1 clove garlic, peeled and smashed
1 heaping C. (about 1/2 pound) mixed olives
1/2 C. loosely packed basil leaves, julienned

Peel the orange zest using a vegetable peeler, removing as little of the white pith as possible. Slice the peel into thin strips. (Alternately, use a zester or stripper.) Pour the olive oil into a small saucepan over low heat. Stir in the orange zest and smashed garlic clove. Once the oil is warm, 2 to 5 minutes, turn off the heat and let sit until it comes to room temperature. Remove the garlic and stir in the basil. Add the olives to a pint-sized jar. Cover with the olive oil (leave the basil and orange in the oil). Refrigerate at least 24 hours. Bring to room temperature an hour before straining the oil and serving

Korean Beef Bites

Korean Beef Bites

1/2 pound flank or sirloin steak
1 tsp. low-sodium soy sauce or gluten-free tamari
1 tsp. brown sugar
1/2 tsp. sesame oil
1 clove garlic, finely minced
1/2 tsp. freshly grated ginger
24 rice crackers
1/2 C. prepared kimchi
1 green onion, very thinly sliced on the diagonal

Slice the steak as thin as you can into at least 24 pieces. If you are using flank steak, make sure to slice across the grain. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the steak and mix to coat. Marinate for at least 10 minutes at room temperature or up to 24 hours in the refrigerator. Heat a grill pan over high heat. You’ll cook the steak in batches to avoid overcrowding the pan. When the pan is hot, add the steak, and grill 1 to 2 minutes per side, depending on the thickness of your slices. To serve, on each rice cracker layer a slice of steak, the kimchi, and garnish with green onion.

Pepperoni Pull Bread (Pizza Monkey Bread)

Pepperoni Pull Bread (Pizza Monkey Bread)

2 balls of pizza dough
2 C. shredded Asiago, Parmesan or any other hard cheese
1 pound mozzarella, cut into 1″ cubes
1 package of sliced pepperoni
1/4 C. olive oil
4 cloves fresh pressed garlic
1 tsp. dried oregano

Preheat oven to 375. In a small bowl, combine olive oil, garlic, and oregano. Coat a Bundt pan with one T. this mixture. Cut dough into golf ball sized dough balls. Flatten with hands. Place two pepperoni slices on top and one mozzarella cube. Pinch dough around filling to form a ball. Scatter a handful of Asiago on bottom of Bundt pan. Place one layer of balls on bottom of pan. Brush balls with garlic mixture. Scatter more Asiago on top. Place second tier of balls on top of first. Brush more of the garlic mixture on top and finish off with another handful of Asiago. Shake some more oregano on top to make yourself feel good about adding something green. Bake at 375 for 45 minutes or until golden brown and bubbly.

Soft and Chewy Granola Bars Recipe

Soft and Chewy Granola Bars Recipe

2 1/2 C. (230 grams) old fashioned rolled oats
1/2 C. (80 grams) whole almonds, coarsely chopped
1/3 C. (113 grams) honey
1/4 C. (56 grams) unsalted butter, cut into pieces
1/4 C. (50 grams) packed light brown sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 C. (60 grams) dried cranberries, coarsely chopped
1/4 C. plus 2 tsp. (67 grams) mini chocolate chips

Heat oven to 350 degrees F (177 degrees C). Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray. Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves. Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 C. the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together). Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe). Scatter remaining 2 tsp. chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars. Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.

Pickled Ramps

Pickled Ramps

Clean your ramps well. They get muddy and sandy so make sure to peel the outer layer and give them a good rinse/soak. Just use the bulbs here but don’t throw out the leaves! The greens are amazing in pesto or risotto, in any kind of pasta, mixed with butter to top fish. Use any combination of spices you like (allspice and juniper are nice additions).

1 C. white wine vinegar
1 C. sugar
1 C. water
1 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
2 tsp. pink peppercorns
1 tsp. black peppercorns
â…› tsp. hot chili flakes
2 bay leaves
1 pound ramp bulbs, cleaned and trimmed
Kosher salt for blanching

Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water. Bring a 2-3 quart pot of water up to boil and add 2 tsp. salt. Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in the jar you’re going to pickle them in. In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat. Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two. The refrigerated pickled ramps will last a few weeks to a couple of months.

Potato Skordalia (σκορδαλιά)

Potato Skordalia (σκορδαλιά)

1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste) – firm, fresh, crisp garlic
1 C. extra virgin olive oil
Juice of 2 lemons
1 tsp. salt
1/2 tsp. freshly ground black pepper

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). While they are cooking, crush garlic cloves with salt using a mortar and pestle. Drain potatoes and pass through a ricer. Add pureed garlic and pour in lemon juice and olive oil. Beat briskly with wooden spoon until well mixed and smooth. Season well with salt and pepper. Stir in 3 tsp. or so of the cooking water (or hot fish broth if you have it). Serve with fried salt cod.

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce

1 T. fresh oregano leaves
2 tsp. fresh thyme leaves
1/4 C. fresh parsley leaves
10 ramps, trimmed and cut into 1 inch pieces, leaves included
1 T. white wine vinegar
1/2 C. extra virgin olive oil, or more as desired
Coarse or kosher salt and freshly ground pepper to taste (be liberal)
Pinch red pepper flakes

Put everything into a food processor and blender and whir the hell out of it. If you want a thinner sauce, add more olive oil, or you could add a little water.
Ramp Chimichurri Crostinis

Goat Cheese or Fresh Ricotta
Baguette
Ramp Chimichurri Sauce
Cilantro, for garnish, optional

Slice baguette into slices for bruschetta or crostini. Toast or Grill if desired; you can add olive oil if desired. Spread with cheese, drizzle with Ramp Chimichurri Sauce, sprinkle with cilantro, if desired, and serve.

Mexican Beer Steamed Clams

Mexican Beer Steamed Clams

1 cup fresh cilantro
2 fresh jalapeno’s thinly sliced
1 lime zested and sliced
3 tablespoons olive oil
1 large yellow onion, small diced
2 cobs corn kernels, cut from the cob
2 pounds fresh clams
1 12 ounce gluten free beer

In a large bowl, place the cilantro, jalapeno’s and lime slices. In a large sauté pan, heat the olive oil over medium heat. Add the onions and sweat until soft and translucent, about 5 minutes. Add the corn, sprinkle with kosher salt and sauté until tender, about 3 minutes more. Add the beer and cook until simmering, 3 minutes more. Add the clams and cover the pan.

Oil-Preserved Asparagus

Oil-Preserved Asparagus

2 pounds asparagus spears
l C. white wine vinegar
1 C. water
1 tsp. fine sea salt
1/2 tsp. whole black peppercorns
1 bay leaf
2 C. (220 g) extra-virgin olive oil
1/4 tsp. crushed red chile pepper

3 sterilized 12-oz. jars and their lids

Trim the asparagus spears from the bottom so they will fit upright in the jars with 1 inch headspace—enough to cover them with oil. Depending on the length of the spears, reserve the bottom halves for another use, or, if you like, preserve them along with the tops. Combine the vinegar, water, salt, peppercorns, and bay leaf in a pot large enough to hold the trimmed asparagus. Bring to a boil over medium-high heat and then add the asparagus. Almost immediately they will turn from green to yellow-green and some of the tips will turn reddish. Cook until barely tender, about 2 minutes. Place a clean kitchen towel near the stove. Using tongs, remove the asparagus from the pot and line them up on the towel to dry. Once dry, pack the spears, tip side up, in the jars, taking care to pack them in tightly. You should be able to fill two or three jars, depending on whether you use some of the bottom halves of the spears along with the tips. In a large skillet, heat the olive oil with the crushed red pepper until warmed through. Carefully fill the jars with the oil, taking care to cover the asparagus completely. Screw the lids on tightly and let the jars sit at room temperature for 24 to 48 hours. Check to make sure the asparagus remain completely covered; if not, add additional oil. Let the asparagus cure in the refrigerator for at least 1 week before eating, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining asparagus submerged.

Patatas Bravas (Spanish Spicy Potatoes Tapas)

Patatas Bravas (Spanish Spicy Potatoes Tapas)

For the sauce
3 tsp. olive oil
1 small onion, chopped
2 garlic clove, chopped
8oz. can chopped tomato
1 tsp. tomato puree
2 tsp. sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish

2 lb. potato
2 tsp. olive oil

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

Stuffed Snap Pea

Stuffed Snap Pea

Stuffed Snap Pea

20–30 pea pods (snap peas or snow peas work well)

1/4 cup assorted finely chopped herbs (see recipe notes)

1/4 cup ricotta cheese

1/3 cup cream cheese

1/2 tsp. lemon juice

salt and pepper to taste

 

Use a sharp paring knife to split each pea pod down the middle and form a small pocket. In a small bowl, combine herbs, ricotta, cream cheese, lemon juice, salt and pepper. Mix well. Fill a plastic bag or piping bag fitted with a round or star tip with the cheese mixture. Pipe a bit of the cheese mixture into each pea. Eat immediately or store in the fridge for a few hours before you dig in!

 

How to Split a Snap Pea:

 

It can be tough the first few times to get the knife right in the center of the pea so be patient and be prepared to give it a few tries. Insert the knife gently into the seam of each pea and then slowly slice down the center – but be careful not to slice all the way through the pea pod. This can take a bit of practice, but you’ll get the hang of it! Try to keep the knife straight and steady, and slide it through the rest of the pea (it sometimes helps to lay the pea flat on a cutting board and slide the knife through that way!) kind of like you’re opening an envelope.

 

NOTES

 

Use any herbs you have on hand here – I like a mix of parsley, chives, basil, and dill.

 

Buy a few extra pea pods the first time you make these so you have a few backups if you accidentally slice all the way through the peas!

 

You can make this appetizer a day ahead of you like. If you can, I recommend splitting the peas and mix the filling ahead of time, and then piping the cheese into the pea pods when you’re ready to serve.

Sweet & Savoury Dandelion Rosemary Shortbread

Sweet & Savoury Dandelion Rosemary Shortbread

2 cups brown or white rice flour
1 cup organic, unsalted butter
1/2 cup honey
1/2 cup organic sugar of your choice
1/4 cup emmental cheese (Swiss cheese – You can substitute sharper hard cheeses, but watch the salt! If you go for parmesan or asiago, then skip the sea salt)
1/4 cup dandelion petals & greens, finely chopped
2 tablespoons finely-chopped rosemary
black pepper to taste
sea salt to sprinkle on top

In a large bowl, beat butter with sugar and honey until light & fluffy. Add in dandelion petals and chopped leaves. Be sure to remove the green sepals. I just pinch them until petals pop out. Mix in just until combined. Stir the rice flour into butter mixture in 2 additions. After the first addition, stir in the emmental cheese, rosemary and a bit of fresh ground black pepper (to taste). Stir in the 2nd addition of flour to make smooth dough. Roll the dough in waxed paper to form a firm cylinder. Cover and refrigerate until firm, about 1 hour. Preheat oven to 325°F (160°C) Slice your cylinder of gorgeous, dandelion/rosemary/pepper-flecked dough into 1 inch thick rounds (*note* in the photo the cookies are thinner – I was running short on dough and needed A LOT of cookies for an event, so I cut them thinner and reduced the time) using a sharp knife and place a good 2 inches apart. Sprinkle with a little sea salt. Bake for 20 minutes—rotating your pan half-way through. Keep a keen eyeball on them during the last few minutes. You want them just golden. The cookies will be very delicate when they first come out of the oven. Spare yourself some heartache and let them cool on the cookie sheet. When cool, transfer them to…your mouth.