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Roasted Mini Sweet Peppers

Roasted Mini Sweet Peppers

Roasted Mini Sweet Peppers


1 pint mini peppers (8 oz)

2 tablespoons olive oil

½ teaspoon Diamond Crystal kosher salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon dried oregano

2 tablespoons Parmesan dry-grated


Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil. Cut the mini peppers in half lengthwise. I usually leave the stem as I think it’s pretty – but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes – remove those with your fingers or with a paring knife.  Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan. Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.

Bake them until tender, about 20 minutes. Serve immediately.

Roasted Red Pepper & Pine Nut Beef Rollups

Roasted Red Pepper & Pine Nut Beef Rollups

Roasted Red Pepper & Pine Nut Beef Rollups


2 T. (18 g) pine nuts

1/2 roasted red pepper, drained

2 ounces (55 g) deli roast beef, cut in 3 slices

3 T. (45 g) Boursin cheese


Put a small skillet over medium-low heat and stir the pine nuts in it until they’re lightly golden, 4 to 5 minutes. Remove from the heat. Cut your half-roasted red pepper into three long strips.     Lay a slice of roast beef on a plate. Spread a T. of Boursin on it. Lay a strip of red pepper along one end, and sprinkle pine nuts alongside it. Roll the whole thing up with the red pepper and pine nuts in the center. Repeat with the remaining ingredients.

Shell Bean & Microgreens Crostini

Shell Bean & Microgreens Crostini

Shell Bean & Microgreens Crostini


1 cup cooked shell beans

½ cup extra virgin olive oil (divided)

¼ cup grated Parmigiano Reggiano

¼ teaspoon grated lemon zest

1 teaspoon fresh lemon juice

Salt and pepper to taste

1½–2 cups microgreens (broccoli, sunflower, or arugula)

1 baguette

1 garlic clove, halved crosswise


Add beans to a food processor and pulse until very coarsely chopped. Transfer half of the mixture to a bowl. Add ¼ cup olive oil, cheese, lemon zest and juice, salt, and pepper to the beans and purée until smooth. Empty the mixture into a bowl and gently fold in half the microgreens. Cut baguette into ¼-inch slices and place on a rimmed baking sheet. Brush both sides of the slices using ¼ cup olive oil and sprinkle with salt and pepper. Place in 350° oven for about 10 minutes or until golden brown. When the slices are cool enough to handle, rub with cut side of garlic. Cool. Spoon bean mixture onto baguette toasts and top with microgreens.

Tortellini Caprese Bites

Tortellini Caprese Bites

Tortellini Caprese Bites


1 (9-oz.) package refrigerated cheese-filled tortellini

3 cups halved grape tomatoes

3 (8-oz.) containers fresh small mozzarella cheese balls

60 (6-inch) wooden skewers

Basil Vinaigrette

Optional, Included pitted Black Olives


Prepare tortellini according to package directions. Rinse under cold running water. Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.

Cucumber Avocado Toast

Cucumber Avocado Toast

Cucumber Avocado Toast


2 pieces sourdough bread, toasted

2 tablespoons Rice Vinegar

½ teaspoon Soy Sauce

1 teaspoon Sesame Oil

½ lime, juiced

1 teaspoon olive oil

¼ cucumber, thinly sliced with a mandolin

1 avocado, thinly slices

½ teaspoon sesame seeds

Salt and pepper to taste


As your bread is toasting, combine rice vinegar, soy sauce, sesame oil, lime juice, and olive oil into a bowl and add the cucumber, tossing to coat. Allow this to sit for 3-5 minutes. Once the toast is toasted to your liking, fan half of the avocado onto each piece of toast. Place marinated cucumber ribbons onto the avocado and drizzle remaining dressing over the top. Sprinkle with salt and pepper and sesame seeds to your taste.

Roasted Pepper Roll-Ups

Roasted Pepper Roll-Ups

Roasted Pepper Roll-Ups


1/2 of an 8-ounce package reduced-fat cream cheese, softened

4 ounces soft goat cheese

1 T. fat-free milk

1 small clove garlic, minced

1/4 tsp. freshly ground black pepper

1/2 cup purchased roasted red sweet peppers, drained and finely chopped

1/4 cup snipped fresh basil

8 8-inch whole wheat or plain flour tortillas

2 cups packed fresh spinach leaves


For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.  To assemble, divide filling among tortillas, spreading to within 1/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 to 24 hours. Tote in an insulated container with ice packs. To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces.


Makes 24 servings

Per Serving: 74 Calories, 3 g Total Fat, 1 g Fiber,

Tahini Fruit Drip

Tahini Fruit Drip

Tahini Fruit Drip


1 cup plain 2 percent Greek yogurt

3 T. tahini

3 T. honey

Coarse salt

Ground cinnamon

Sliced fruit, such as apples, bananas, strawberries, and mango, for serving


Stir together yogurt, tahini, honey, a pinch of coarse salt, and a large pinch of cinnamon. Serve with sliced fruit.

Zucchini Garlic Bites

Zucchini Garlic Bites

Zucchini Garlic Bites

1 C. zucchini grated and drained well

1 egg

1/3 C. breadcrumbs

1/4 C. Parmesan cheese grated fine

1 clove garlic grated fine

2 T. fresh chives chopped

1 T. fresh parsley chopped

1 tsp. fresh basil chopped

1 tsp. fresh oregano chopped

pinch of salt and pepper

tomato sauce for dipping


Preheat oven to 400ËšF. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside. Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater. In a medium bowl, combine all of the ingredients and mix well. Shape a T. of the mixture into your hands, pat into small balls, and place on the baking sheet. Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce.

Red Pepper Triangles with Italian Relish

Red Pepper Triangles with Italian Relish

Red Pepper Triangles with Italian Relish


5 red bell peppers

2 T. olive oil

Coarse salt and ground pepper

2 ounces thinly sliced prosciutto, cut into thin strips

1/2 cup chopped fresh parsley

1/4 cup chopped, pitted Kalamata olives

1/2 tsp. grated lemon zest plus

1 T. juice

1/4 tsp. red pepper flakes


Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef’s knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles. On prepared sheet, toss bell pepper with 1 T. oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool. Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining T. oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish. Note:  Make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day.

Cheese Apple and Nut Butter Roll Ups

Cheese Apple and Nut Butter Roll Ups

Cheese Apple and Nut Butter Roll Ups


4 thin slices (1/4 lb.) swiss or muenster cheese, at room temperature

1/2 large apple (3 oz) thinly sliced

1 T. macadamia nut butter or 2 tsp. unsweetened peanut butter


Place the cheese on a cutting board. Arrange the apple slices in a horizontal row 1″ from the narrow end of each cheese slice, roll up, and drizzle or spread with the nut butter. Secure with toothpicks.


Makes 4 servings

Calories: 143,

Fat 11g

Fiber 1g

Pepperoni Bread

Pepperoni Bread

Pepperoni Bread


13.8 ounces package refrigerated pizza dough

6 ounces sliced pepperoni

8 ounces sliced provolone cheese

3 T. butter

1 tsp. garlic powder

1 tsp. Italian seasoning


Preheat oven to 375 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.

Remove the pizza dough from the canister and roll it out onto a lightly floured surface or parchment so that it measures into a rectangle about 10 X 15 – inches. Beginning at one of the longer ends, place the pepperoni in an overlapping layer down the length of the dough. Tear a few of the provolone slices in half and place over the pepperoni. Pull the dough up from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the pepperoni. Repeat adding the pepperoni and cheese and rolling until you have completely rolled the dough. Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits. In a microwavable-safe bowl, melt the butter for about 30 seconds. Mix in the garlic powder and Italian seasoning. Brush completely over the Pepperoni Bread. Bake for 20 – 25 minutes or until lightly golden. Remove to a large cutting board to set for about 3 – 5 minutes before cutting to serve.

Blood Orange Ricotta Toast

Blood Orange Ricotta Toast

Blood Orange Ricotta Toast


2 blood oranges

2/3 cup whole milk ricotta cheese

1/2 tsp. vanilla extract

2 1-inch thick slices brioche bread

2 T. melted butter


Flaky sea salt


Cut off the top and bottom of each blood orange just until the pulp is exposed. Stand the blood orange up on one of the flat ends. Working from top to bottom, cut away the peel and pith, following the curve of the fruit. Cut the fruit into slices and set aside. In a small food processor, blitz together ricotta and vanilla until mostly smooth. You can also just mix them together in a bowl, but it won’t be as smooth. Warm a large non-stick skillet over medium-high heat. Brush both sides of the brioche with melted butter. Place brioche in the skillet, and cook until golden and charred in spots on each side (about 1 to 2 minutes per side). To assemble, top each slice of toast with an even layer of ricotta. Arrange blood orange slices on top of the ricotta, then finish with a drizzle of honey and a sprinkling of sea salt. Enjoy immediately!

Pumpkin Pie Seeds

Pumpkin Pie Seeds

Pumpkin Pie Seeds

Simmer the seeds a few days in advance and leave to soak in their brine, ready to strain and bake when the time comes (see Storage Tip).


4 C. (1 L) of water

1 cup (250 mL) of brown sugar

¼ cup (60 mL) of Sriracha or your favorite hot sauce

2 T. (30 mL) of salt

2 T. (30 mL) of ground ginger

1 T. (15 mL) of ground allspice

1 T. (15 mL) of cinnamon

1 T. (15 mL) of nutmeg

1 tsp. (5 mL) of ground cloves

4 C. (1 L) of unsalted raw pumpkin seeds


Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Line a baking sheet with parchment paper or foil and lightly oil the paper or foil. Measure everything except the pumpkin seeds into a small saucepan and bring to a slow, steady simmer for a few minutes. Stir in the pumpkin seeds and simmer for a few minutes so they soften. Turn off the heat and rest long enough for the flavors to absorb, at least 15 minutes. Strain the seeds, reserving the reusable liquid. Spread them evenly on the prepared pan. Bake, without stirring, until lightly crisped and browned, 15 to 20 minutes. As they cool, they’ll crisp further. STORAGE TIP Room Temperature: Cool the seeds, tightly seal in a zip-top bag and store for up to 10 days.

“Persinnamon“ Crisps

“Persinnamon“ Crisps

“Persinnamon“ Crisps

This recipe couldn’t be simpler. I enjoy adding salty-sweet fruit crisps to picnic spreads because they’re unexpected and round out a menu nicely. Bags of greasy potato chips—sure, people expect that. But a homemade persimmon chip? Not so much. This is the type of DIY recipe that is absolutely worth doing. It’s so easy: just a little slicing and a quick sprinkle of cinnamon sugar, and the oven takes it from there. I call for Fuyu persimmons here, as they are firmer and less astringent than Hachiya persimmons, and better suited to recipes like this. They’re also much more readily available. You can swap out the persimmons for apples or pears (“pearcinnamon” chips?) and proceed right along with the recipe. Makes about 4 servings


11/2 tsp. sugar

11/2 tsp. salt

3/4 tsp. ground cinnamon

4 Fuyu persimmons (not too ripe)

Juice of 1/2 lemon


Preheat the oven to 250°F [120°C] and spray two baking sheets lightly with nonstick cooking spray (or use a silicone baking mat). Combine the sugar, salt, and cinnamon in a large bowl. Remove the green leaves from the persimmons and slice them very thin (with a mandoline, if you’ve got it); no need to peel them. Try to keep the slices at a thickness of less than 1/8 in [4 mm]. Toss these slices with the salty cinnamon-sugar mixture and the lemon juice. Lay the seasoned persimmon slices on the baking sheets in a single layer. Bake for 45 minutes, flip, and continue baking until golden brown and crisped, about 30 minutes more. Transfer the persimmon chips to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Everything but the Bagel Roasted Pumpkin Seeds

Everything but the Bagel Roasted Pumpkin Seeds

Everything but the Bagel Roasted Pumpkin Seeds

1 tablespoon sesame seeds

I 1/2 teaspoons poppy seeds

1 tablespoon dried minced onion

1 teaspoon garlic powder

1/4 teaspoon smoked paprika

1 teaspoon fine-grain sea salt

Seeds from 1 large pumpkin, rinsed and dried

1 tablespoon extra virgin olive oil


Preheat the oven to 3 75 ° F. Mix the sesame seeds, poppy seeds, minced onion, garlic powder, smoked paprika, and sea salt together in a small bowl. Place the pumpkin seeds in a medium-size bowl, drizzle with the olive oil, toss to coat, then add the spice mixture and toss again.   Spread the seeds out on a baking sheet in a single layer and roast until golden brown, 10 to 20 minutes. Don’t worry if they aren’t crunchy right out of the oven.  They will crisp up more as they cool on the baking sheet.  Store in an airtight container at room temperature

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

Blistered Shishitos with Furikake Ranch and Crispy Quinoa


4 T. neutral oil

½ cup cooked quinoa

Kosher salt

1 pound shishito peppers

Garlic salt

½ lemon, cut into wedges

¾ cup ranch dressing

3 T. Furikake 


In a large skillet, heat 2 T. of the oil over medium-high heat. When it’s shimmering-hot, add the quinoa to the pan and spread evenly. Cook, stirring occasionally, until golden-brown and crisp, 5 to 15 minutes (depending on the quinoa’s moisture content; freshly cooked quinoa will take longer). Drain the fried quinoa on paper towels and season with a pinch of kosher salt. Wipe the pan clean. Add the remaining 2 T. oil to the pan and place over high heat. Once the oil begins to smoke, add the shishitos. It’s important that all the peppers touch the pan, so work in batches if necessary. Sear the peppers on all sides, turning occasionally, until they begin to blister and slightly char, about 4 minutes. Season to taste with garlic salt and a squeeze of lemon. Transfer to a plate and top with the fried quinoa. In a small bowl, whisk together the ranch with 2 T. of the furikake. Serve it alongside the shishitos. Sprinkle with the remaining 1 T. furikake before serving.

Flavored Popcorns

Flavored Popcorns

Flavored Popcorns


Asian Popcorn — Preheat oven to 250°F(130°C, Gas Mark 1/2). Spread popcorn on a nonstick cookie sheet and lightly coat with refrigerated butter-flavored cooking spray. Mix together 1 T. (15 ml) low-sodium soy sauce, 2 tsp. (10 ml) fresh lemon juice, 1 tsp. (5 ml) five-spice powder, 1/4 tsp. (1.25 ml) ground coriander, and 1/4 tsp. (1.25 ml) garlic powder. Drizzle over popcorn. Toss to coat evenly. Bake 10 minutes, tossing once. Serve warm.


Italian Popcorn — Preheat oven to 300°F(150°C, Gas Mark 2). Spread popcorn on a nonstick cookie sheet and lightly coat with refrigerated butter-flavored cooking spray. Mix together 1 tsp. (5 ml) crushed dried Italian herbs, 1/8 tsp. (0.6 ml) cayenne pepper, and 1 tsp. (5 ml) grated Parmesan cheese. Sprinkle over popcorn and lightly coat again with cooking spray. Toss. Bake for 10 minutes, tossing once. Serve warm.


Mexican Popcorn — Put the popcorn in a large bowl and lightly coat with refrigerated butter-flavored cooking spray. Combine 1 T. (15 ml) dried Mexican spiced salad dressing mix with 1/4 tsp. (1.25 ml) crushed dried oregano, 1/4 tsp. (1.25 ml) crushed dried thyme, and 1/4 tsp. (1.25 ml) garlic powder. Sprinkle over popcorn. Toss to evenly coat. Lightly coat with additional cooking spray. Toss again and serve.


Orange Popcorn — Put the popcorn in a large bowl and lightly coat with refrigerated butter-flavored cooking spray. Sprinkle with 2 1/2 T. (22.5 ml) orange-flavored powdered drink mix (already sweetened with sugar substitute) and 1/2 tsp. (2.5 ml) dried orange peel. Toss and coat again with cooking spray. Toss and serve.


Spicy and Sweet Popcorn — Preheat oven to 300°F (150°C, Gas Mark 2). Spread popcorn on a nonstick cookie sheet and lightly coat with refrigerated butter-flavored cooking spray. Combine 2 1/2 T. (22.5 ml) spoonable sugar substitute, 1/4 tsp. (1.25 ml) ground cinnamon, 1/8 tsp. (0.6 ml) ground nutmeg and 1/4 tsp. (1.25 ml) dried orange peel. Sprinkle over the popcorn and toss. Lightly coat again with cooking spray and toss. Bake for 10 minutes, tossing once. Serve warm.

Speck Wrapped Apple Bites

Speck Wrapped Apple Bites

Speck Wrapped Apple Bites


1 sweet red apple cut into slices

8 slices Parmesan cheese

3 ounces speck, 8 slices

Good honey

8 fresh basil leaves


Preheat broiler and line a baking sheet with foil. Top each slice of apple Parmesan cheese, then wrap with 1 slice of speck. Line them up on the baking sheet. Brush the tops with honey. Broil for 2-3 minutes until you see the honey and speck bubble and brown slightly. Remove and serve warm with a basil leaf for each bite.

Clam-Stuffed Celery

Clam-Stuffed Celery

Clam-Stuffed Celery


1 (10 oz.) can minced clams, drained, liquid reserved

1/2 cup part-skim ricotta cheese

1 garlic clove, minced

1 T. fresh lemon juice

1 tsp. minced onion

1/8 tsp. red (cayenne) pepper

3 T. snipped dill, or tsp. dried dill weed

6 celery stalks, cut in half crosswise


Place all ingredients except dill and celery in a blender or a food processor fitted with the metal blade and process until smooth. Add clam liquid if needed to thin; stir in the dill. Stuff celery stalks with cheese mixture.

Makes about 1-1/4 cups filling.


Makes: 12 Stuffed Celery Stalks

Calories: 63

Fat: 3 g

Wildflower Violet Popcorn

Wildflower Violet Popcorn

Wildflower Violet Popcorn

1 C. Popcorn in 1/4 C. increments

1/4 C. Butter

1/4 C. Coconut Oil

Sea Salt

Fresh edible flowers OR sugared violets or other sugared flowers


Gather fresh, edible flowers.  Be sure you know what you’re foraging – some wild blooms are NOT edible.  You may also use sugared violets or other sugared flowers in your violet popcorn. If using fresh flowers, gently shake off any dust or debris.  If you must rinse them, place them in a salad spinner to get them as dry as possible.  Place them on a towel or dehydrator rack to dry completely.  You may also place your blooms in the refrigerator for a bit, if you can’t use them right away.  Work quickly, though – blooms like violets will begin to curl up and fade rather quickly. Using an air popper, pop up fresh popcorn in 1/4 C. increments. OR, follow the manufacturer’s instructions for your air popper.  As the popper is popping, slowly melt the butter and coconut oil on the stove top. Once the popcorn is popped, add melted fats a few T. at a time to the popcorn bowl as you sprinkle with sea salt and stir gently. Repeat this process, adding fat, salt and stirring until all the melted fats are gone. Allow to cool completely. Gently toss in fresh edible flowers or sugared violets.






Field Daisies

Johnny jumps-ups (violas)


Pineapple Sage Blossoms

Red Bud blossoms

Rose Petals

Sweet William


Coconut Bacon & Coconut Chips

Coconut Bacon & Coconut Chips

Coconut Bacon


2 cup coconut chips (Toasted coconut chips work well here.)

4 tsp. tamari or soy sauce

4 tsp. maple syrup

1/4 tsp. smoked paprika (or 1/2 tsp. liquid smoke and 1/4 tsp. paprika)


Mix together the tamari or soy sauce, the maple syrup, and the smoked paprika (or the liquid smoke and regular paprika) until well mixed. If you mix them in either a container with a lid or a bag, it will be easier to coat the coconut chips in the next step. Pour the coconut chips into the container with the mixed seasonings. If you are using a container with a lid or a plastic bag, it’s easy to coat all of the coconut chips by shaking them with the seasonings until fully coated. Spread the coated coconut chips over a baking sheet (or a dehydrator tray) so that they don’t overlap too much. Sweet, smoky, and salty, these seasoned coconut chips will remind you of maple sweetened bacon, but they are vegan! I’ll show you how to make coconut bacon in just a few minutes! Dry them out by using the low heat and convection setting of your oven (if you have one), or by using a dehydrator. They will get nice and crispy. If you want them to be a toasted color, you can either use toasted coconut flakes to begin with, or you can put them in the oven at a higher heat setting for a few minutes. Be very careful if you choose to do so, checking on them every minute or so, because they can burn pretty quickly at higher heat settings.

Eat as is or serve on salads or other dishes.

You can purchase coconut chips or make your own.


1 fresh coconut


Open the coconut and pry out the coconut meat.  Using a vegetable peeler, peel off the brown skin from the coconut pieces.   Rinse off and dry the white coconut pieces. Using your vegetable peeler again, peel off strips of coconut until you have finished making coconut chips with the entire coconut. Using either your oven or a dehydrator, dry the coconut chips until they are completely dried out. You can tell by trying to break them. If they are still somewhat flexible and hard to break, you should dry them out a little longer. They should easily snap in half. If you are using your oven, use the lowest heat and the convection setting if you have one. If you want toasted coconut flakes, you can continue to heat the coconut in either the dehydrator or the oven and they will start to slowly become toasted. They will first start to turn a golden yellow, followed by a darker brown color. You can quicken the process by turning up the heat a little, but be very careful! Toasted coconut flakes burn very quickly and easily. Once burnt, they don’t taste very good. Store your dried coconut chips in an airtight container. They are now ready for eating as is or seasoning however you choose.


Smoked Paprika Seasoned Coconut Chips

Matcha Lime Seasoned Coconut Chips

Sweet & Tangy Raspberry Coconut Chips

Pina Colada Coconut Chips

Instant Pot Popcorn

Instant Pot Popcorn

Instant Pot Popcorn


2 T. butter

3 T. coconut oil

1/2 C. popcorn kernels



Set Instant Pot to sauté, more (or high) setting.  Add coconut oil and butter and allow to melt completely and start to sizzle. (Important Step!) Add popcorn kernels and stir so all kernels are coated with oil.  Place glass lid on top and hold, popcorn will begin popping in about 2-3 minutes, turn off when 2/3 of kernels have popped and they will continue to pop but not burn. Carefully remove lid. Pour out of pot when done so they don’t continue to cook. Salt and you’re done!

Cheese Tortellini Antipasti Skewers

Cheese Tortellini Antipasti Skewers

Cheese Tortellini Antipasti Skewers


1 cup Cherry Tomatoes

1 Pack Salami Slices

1 cup Mozzarella Bites

½ cup Green Olives

½ cup Kalamata Olives

2 cup Cooked Cheese Tortellini


⅓ cup Pesto (thinned to dip consistency)

12 6” Wooden Skewers


Thread all ingredients except pesto on skewers.  Serve drizzled with pesto or with pesto for dipping.

Caprese Stuffed Avocado

Caprese Stuffed Avocado

Caprese Stuffed Avocado


1/2 cup grape or cherry tomatoes, halved

4 oz (120g) baby mozzarella balls (bocconcini)

2 tablespoons basil pesto homemade or store bought)

1 teaspoon minced garlic

1/4 cup olive oil

Salt and pepper to season

2 ripe avocados peeled, seeded and halved

Fresh basil leaves to serve (optional)

2 tablespoons balsamic glaze reduction to drizzle

2 tablespoons fresh basil chopped


Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavors. Arrange prepared avocado halves onto a plate with fresh basil leaves.

Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.


4 servings


Fat: 29g

Fiber: 6g

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

4 slices good bread

1 C. red grapes

4-5 sprigs fresh thyme

1/4 C. ricotta

Honey, optional

Olive oil to drizzle


Preheat your oven to 400 ÌŠF. Cut your grapes in half and set aside. Spray a baking sheet with non-stick spray and arrange your bread on top. Spread each slice with 1 tsp. ricotta. Evenly distribute the sliced grapes across the toasts, then drizzle each with a bit of olive oil. Bake for 10-12 minutes, or until the grapes begin to blister and the edges of your toasts are golden. Remove from the oven. Sprinkle with your sprigs of fresh thyme, and if you’d like some extra sweetness, drizzle with honey. TIP: I like to buy large batches of grapes and freeze them if I can’t eat them all before they go bad. Frozen grapes work perfectly fine on this toast – just add a few minutes to the cooking time!

Witches Hat Not-Nachos

Witches Hat Not-Nachos

Witches Hat Not-Nachos

8 oz cream cheese softened

1 T. taco spice if you like it spicy add some cayenne

1 tsp. fresh lemon juice

couple drops orange food coloring red & yellow or brown

2 T. sliced green olives

2-3 T. fresh cilantro chopped

1-2 T. carrot diced small

1 bag blue tortilla chips

1 resealable plastic storage bag


In a small bowl mix together cream cheese, taco seasoning, lemon juice & a couple drops of food coloring. Stir well until all ingredients are well combined. Spoon into plastic storage bag, squishing out air and sealing. Lay out your chips on a serving platter/dish. Remove any broken pieces. Cut off a tiny corner of the storage bag. Squeeze to drizzle cream cheese on each chip giving them a unique design replicating the band on hat. Sprinkle on green olives, carrots & cilantro.

Instead of carrots you could use bell peppers and if you do not like the taste of cilantro, substitute in flat leaf parsley for the cilantro.

Try fresh herbs like basil, dill, mint or parsley mixed with cream cheese, omitting the taco seasoning for a slimy green look.

Make cream cheese the day before, store in refrigerator, remove a couple hours before serving to soften up before piping your hats.

Witches Hat Snacks

Witches Hat Snacks

Witches Hat Snacks

1/8 tsp. Chipotle chile, powder

2 T. Cilantro, fresh

2 T. Red bell peppers, roasted

2 T. Ripe olives

5 C. Tortilla chips, blue


Turn crispy triangles into a witch’s topper with a squeeze of chipotle cream cheese and sweet pepper confetti.

“Salted Caramel” Haloumi Cheese and Apple

“Salted Caramel” Haloumi Cheese and Apple

“Salted Caramel” Haloumi Cheese and Apple

1/4 x 1/4-in.-thick slices haloumi

1 green apple, cored and cut into 1/4-in. wedges

pinch of salt

sprinkle of ground cinnamon (optional)

Place the haloumi and apple slices in a hot non-stick frying pan. Jiggle the pan a little so the fat from the haloumi coats the apple. Cook on both sides for 1-2 minutes, until both the apple and haloumi are a lovely caramel color. Sprinkle with salt and cinnamon (if using) and serve.

Chia and Quinoa Parfait

Chia and Quinoa Parfait

Chia and Quinoa Parfait


1/2 C. cooked quinoa

3 T. chia seeds

1 T. flaxseeds (linseeds)

1 2/3 Milk, almond milk or coconut milk

2 tsp. of raw cacao powder

1/2 C. full-fat unsweetened thick Greek-style yoghurt

1/2 C. no sugar added fruit coulis, Berry Grown-Up Sauce, or chopped frozen berries

Handful of frozen berries


Mix the quinoa, chia seeds, flaxseeds, milk and cacao powder well, then put in the fridge for 1-2 hours. To serve, layer with the yoghurt and coulis in a pretty glass and whack the berries on top.

Dandelion Greens and Goat Cheese Empanadas

Dandelion Greens and Goat Cheese Empanadas

Dandelion Greens and Goat Cheese Empanadas

1 C. whole-wheat flour

1 1/4 C. all-purpose flour

Sea salt

Freshly ground black pepper

1/2 C. (1 stick) cold butter, cut into 1/2-inch cubes

1/2 tsp. cider vinegar

1 egg, separated

Ice water

3 large bunches dandelion greens, rinsed

11/2 C. (about 1 onion) finely chopped onion

1 C. (about 1 leek) finely sliced leek

1/4 C. olive oil

3 cloves garlic, finely minced

1/8 tsp. red pepper flakes

1/4 tsp. cayenne

11 oz. goat cheese

1/2 C. grated Pecorino Romano

Coarse sea salt


In the bowl of a food processor, pulse the whole-wheat and all-purpose flours, 1 tsp. salt and one-half tsp. black pepper to combine. Add the butter and pulse until the butter is reduced to pea-sized pieces. In a measuring C., whisk together the vinegar and egg yolk (reserving the egg white) and add enough ice-cold water to bring the volume to one-half C.. Add the liquid to the processor in a steady stream while pulsing. Continue to pulse just until the mixture looks crumbly and damp, and the dough just adheres when pressed together. Turn the dough out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate for at least one hour, up to overnight. Heat the oven to 400 degrees. Bring a large pot of salted water to a boil and blanch the dandelion greens, in batches, for about 1 minute to bring out the color and soften slightly. Run the greens under cold water and chop coarsely. Squeeze the chopped greens in a towel to remove as much liquid as possible and set aside. In a large sauté pan, cook the onions and leeks in the olive oil over medium heat until soft, 8 to 10 minutes. Add the garlic and continue to cook until the garlic is aromatic, about 1 minute. Stir in 1/4 tsp. salt, the pepper flakes, one-fourth tsp. black pepper and the cayenne. Remove from heat and cool. In a large bowl, combine the cheeses, dandelion greens and onion mixture. Divide the chilled empanada dough into 8 disk-shaped portions. On a floured work surface, roll out each portion of dough into an approximately 7-inch circle. Place one-third C. of the filling in the lower middle section of the circle. Whisk the reserved egg white in a small bowl and use it to brush the outer edges of the lower half of the dough. Fold the dough in half over the filling, pressing the edges and making sure there are no air pockets. Trim any rough or uneven parts and either crimp the edges with your fingers or use a fork to seal the edges. Place the empanadas on a parchment-lined baking sheet. Brush the empanadas with the egg wash and sprinkle with coarse sea salt. Bake until puffed and golden, 25 to 30 minutes. Cool on a rack.

Roasted Radishes with Burrata & Arugula Pesto

Roasted Radishes with Burrata & Arugula Pesto

Roasted Radishes with Burrata & Arugula Pesto

1 bunch of radishes, trimmed and quartered

1 T. of olive oil




2 C. fresh arugula leaves

1/2 C. Italian parsley leaves

1/2 C. walnuts

6 T. olive oil

1 tsp. lemon zest

2 T. lemon juice, from about 1/2 large lemon

2 T. minced shallot, from about 1/2 shallot

1/2 tsp. salt, plus more to taste


1 ball of fresh burrata (about 3 ounces) cheese (if you can’t find burrata, fresh mozzarella would also be delicious) Preheat oven to 400 degrees F. In a small baking dish or baking sheet, add the radishes. Drizzle with olive oil and sprinkle with salt and pepper. Toss together until evenly coated. Transfer to the oven to roast for 20 minutes, until slightly softened and until some of the edges have turned light golden brown. (We still want them to have a bite so no roasting for too long!)


Meanwhile, in a blender or food processor, add the arugula, parsley, walnuts, olive oil, lemon zest, lemon juice, shallot and salt. Pulse until very smooth, scraping down the sides of the blender as needed. Give it a taste and adjust the salt. I added a few pinches more of salt.


Slice a ball of burrata down the center and open it up like hoagie roll (this was the best analogy I could think of, sorry!) and place it in the center of a shallow set bowl or plate. Spoon the roasted radishes atop the cheese. OR, psychotically arrange them neatly like I did. Top with dollops of pesto and add a few pinches of salt and freshly ground pepper.

Prosciutto Rolls with Arugula, Fennel and Mint

Prosciutto Rolls with Arugula, Fennel and Mint

Prosciutto Rolls with Arugula, Fennel and Mint

8 slices prosciutto

Extra-virgin olive oil

Freshly ground black pepper

Finely grated zest from one lemon

2 C. (packed) arugula leaves

2 medium fennel bulbs, cores and fronds removed, bulb. halved lengthwise, each half thinly sliced lengthwise

4 ounces Parmesan cheese, shaved with a vegetable peeler

16 medium-large mint leaves


For a smaller roll, halve the prosciutto slices lengthwise, so you will have 16 strips, each about 1 inch wide. Place one strip of prosciutto on a work surface, with a short end closest to you. Lightly brush with olive oil. Sprinkle with black pepper and a pinch of lemon zest. Lay 4 to 6 arugula leaves, horizontally, at the base. Place a few shards of fennel and Parmesan over the arugula. Top with a mint leaf. Roll up from the base, wrapping the prosciutto tightly around the vegetables, and continue to roll, placing 1 or 2 additional arugula leaves in the fold as you roll up. Place the roll seam side down on a platter. Repeat with remaining ingredients. The rolls may be prepared up to four hours in advance. Cover with plastic wrap and refrigerate. Let them stand at room temperature for 20 to 30 minutes before serving. Before serving, lightly spritz with olive oil or lemon juice, if desired. Ingredient variations: Baby spinach, sweet pepper, goat cheese, melon, mozzarella, figs, brie, rosemary, shredded radicchio, pear, manchego cheese, parsley

Citrus Salad with Lemongrass Syrup

Citrus Salad with Lemongrass Syrup

Citrus Salad with Lemongrass Syrup

1/2 pink or red grapefruit per person, segmented, juice reserved

1/2 oroblanco per person, segmented, juice reserved

1/2 navel orange per person, segmented, juice reserved

1/2 C. honey

2 stalks lemongrass, white part only, cut into 2-inch pieces and bruised

1/2 vanilla bean, split and scraped

Zest of 1 lime

Mint leaves for garnish


Combine the citrus segments in a bowl. Cover and chill. In a small saucepan, mix 1/2 C. reserved citrus juice (top off with water if necessary) with honey, lemongrass, and vanilla pod and seeds. Bring to a boil, stirring occasionally, and simmer until honey is dissolved. Remove from heat and let stand 30 minutes. Strain. Divide citrus segments among serving dishes. Drizzle with syrup and garnish with lime zest and mint.

Roasted Garlic Chickpeas

Roasted Garlic Chickpeas

Roasted Garlic Chickpeas

1 – 15 oz. can of chickpeas, drained and rinsed

1/4 cup fresh parsley [chopped]

1/2 T. olive oil

1 tsp. garlic powder

1/4 tsp. sea salt

1/4 tsp. fresh black pepper


Line a baking sheet with parchment. Preheat the oven to 415°. Drain and rinse chickpeas. Pat them dry with a paper towel. They should be slightly damp – not sopping wet. In a large bowl or Ziplock bag, combine parsley, oil, garlic powder, sea salt, and pepper. Add the chickpeas and mix until well-combined. Empty the chickpeas onto the baking sheet and spread them out. Try to situate the chickpeas mostly together in the center of the pan. Outliers tend to burn. Bake for 25 minutes, tossing every 5 to 7 minutes. Remove and cool. Then enjoy! Notes: If you want to save them for later snacking, keep them fresh by storing them in a glass jar. No need to refrigerate!

Hurricane Popcorn

Hurricane Popcorn

Hurricane Popcorn


6 T. salted butter

8 to 9 C. freshly popped popcorn (about 1/2 C. unpopped kernels)

1/4 C. nori komi furikake (see this page)

1 C. mochi crunch or Japanese rice crackers (arare)


Melt the butter in a small saucepan over medium-high heat. Cook the butter until it becomes foamy, then turn the heat to medium-low and let it simmer and bubble for 2 to 3 minutes, until the bubbling stops. At this point, you should see lightly browned bits on the bottom of the pan. Drizzle the butter, being careful to avoid pouring out the browned bits, over the popped popcorn. Sprinkle with the furikake and toss with the arare. Hurricane Popcorn is best eaten the same day

Moroccan Tomato Toast

Moroccan Tomato Toast

Moroccan Tomato Toast

1 cup (140 g) finely chopped red onion

1/2 tsp. cumin seeds

1/4 tsp. fresh coriander seeds

4 slices thick-cut sourdough bread

Butter, for the bread

2 cups (280 g) chopped in-season tomatoes

3 T. olive oil

1/4 tsp. flaky sea salt, such as Maldon

Fresh flowering or young herbs, such as cilantro, chopped

Light honey, such as wildflower, for drizzling


Soak the onion in a bowl of ice water to take out the bite, 5 to 10 minutes.  Toast the cumin and coriander in a dry skillet over high heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your (cooled) skillet, or with the back of your knife.  Toast the bread. Spread the toast with a thin schmear of butter or drizzle of oil. Drain the onion well. Toss the cumin and coriander, onion, tomatoes, oil, and salt together in a bowl.  Stir in herbs.  Spoon over toast and drizzle very lightly with a bit of honey.

Bacon, Fig Jam, & Goat Cheese Bruschetta

Bacon, Fig Jam, & Goat Cheese Bruschetta

Bacon, Fig Jam, & Goat Cheese Bruschetta

Bruschetta Bread (Olive oil toasted artisan bread)

4 oz. fig jam

6 oz. plain goat cheese

4 slices of cooked bacon crumbled

2 T. fresh basil finely chopped


Spread goat cheese on each slice of Bread. Spread fig jam over the goat cheese. Sprinkle crumbled bacon over the fig jam. Garnish with fresh basil. Serve at room temperature.

Crudités with Garlic and Anchovy Dressing

Crudités with Garlic and Anchovy Dressing

Crudités with Garlic and Anchovy Dressing

This punchy anchovy-based dressing – similar to the Italian classic bagna cauda – is a year-round favorite of mine and easy to whip up from the sort of ingredients you’re likely to have in your pantry and fridge. It’s a superb accompaniment to all kinds of vegetables – raw or cooked. I love it as a dip for crunchy summer crudités, but I also serve it as a dressing for steamed broccoli, cauliflower, and kale. It will keep happily in a jar in the fridge for at least a couple of weeks. It will probably separate but can be re- emulsified by shaking or whisking.


For the dressing:

2 anchovy fillets, drained

2/3 C. olive oil

2 garlic cloves, peeled

Leaves from a sprig of thyme

A few fresh basil leaves (optional)

1/2 small red chile, or a pinch of red pepper flakes

1 tsp. Dijon or English mustard

2 tsp. cider vinegar or wine vinegar

A few grindings of black pepper


A selection of raw baby vegetables, such as carrots, zucchini, beets, lettuce hearts, radishes, fresh young peas in pods, and tender celery stalks


For the dressing, simply blend all the ingredients together in a blender until completely smooth. Or, if you are using fresh chile, you might prefer to chop it very finely by hand, then stir it into the blended dressing to give it a little texture. Let the dressing stand for half an hour or so, to allow the flavors to mingle and develop, then transfer to a bowl. Prepare the crudités: Halve or quarter lengthwise the lettuce hearts and larger baby vegetables, such as zucchini and carrots. Leave the smaller ones, such as pea pods and radishes, whole. Arrange them on a platter and serve with the dressing.

Black-Eyed Pea Hummus with Crudités

Black-Eyed Pea Hummus with Crudités

Black-Eyed Pea Hummus with Crudités


1 (15.5 ounce) can black-eyed peas, drained and rinsed

2 T. tahini

1/4 tsp. chile flakes

1 tsp. apple cider vinegar

Kosher salt

1/2 C. extra-virgin olive oil

Crudités, for serving


Pulse the black-eyed peas in a food processor until finely ground. Add 3 T. water and pulse until very smooth. If needed, add another T. water to get the beans to a very smooth consistency. Add the tahini, chile flakes, vinegar, and V2 tsp. salt and process until incorporated. With the machine running, add the oil in a steady stream through the feed tube. Season to taste with salt. Serve with crudites.

Pepper with Jeweled Feta

Pepper with Jeweled Feta

Pepper with Jeweled Feta


1 red bell pepper

Olive oil

1 ounce feta, diced

1 T. chopped mint

1 T. chopped cilantro

1 scallion, finely chopped

1 T. chopped pistachios

4 cherry tomatoes, halved

2-inch piece cucumber, diced

Seeds from 1 pomegranate

Juice of 1/2 lemon


Preheat the broiler. Halve the bell pepper and remove the seeds. Brush the skin with the oil and place skin side up on a baking tray. Broil the pepper for 5 minutes. Combine all the other ingredients in a bowl.

Remove the bell pepper halves from the broiler and stuff with the feta mixture.


Yield: 1 serving

Calories:  220