Tag Archives: appetizer

Balsamic Strawberries

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I discovered strawberries with balsamic recently – wow – yum! Strawberry goodness with a pop from the vinegar and pepper. Try it!

balsamic strawberries blog

Ingredients

  • 2 cups strawberries, rinsed and sliced
  • 1/4 cup Balsamic vinegar
  • 1 Tbsp Sugar (optional, omit for paleo version)
  • Pepper to taste
  • Mint for garnish

Directions

  • Combine all ingredients and let marinade for at least an hour or up to four
  • Enjoy!

dit-elle-Esther

Watermelon Bites with Fresh Basil and Halloumi Cheese

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These are ridiculously easy to make and a delightful combination!

Watermelon, grilled or fried Halloumi (Greek cheese) and fresh basil on a skewer makes for a lovely appetizer.

watermelon halloumi basil skewers blog (2)

watermelon halloumi basil skewers blog (3)

watermelon halloumi basil skewers blog (1)

Ingredients

  • Watermelon
  • Fresh basil leaves
  • Halloumi (Greek cheese)

Directions

  • Fry or grill the Halloumi for a minute or two, then slice it into small <1″ cubes
  • Slice watermelon in cubes
  • Layer watermelon, Halloumi and basil on skewers
  • Serve and enjoy!

dit-elle-Esther

Dill Ranch Dressing

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My favorite dressing at PCC is this fresh “dill ranch” dressing. They only sell it in small one serving sizes with salads to go, so I looked up the recipe, made it, and it turned out just as excellent as the in store version!

Here you go! 🙂

dill ranch dressing and veggies blog

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder (I omitted because I didn’t have this ingredient, still tasted great!)
  • 1 teaspoon dried dill
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley (optional)
  • 1 to 2 tablespoons milk (to make thinner if desired)

Directions

  • Add all ingredients to a bowl and stir together with a whisk until the herbs and spices are mixed evenly.
  • For a thinner dressing add milk, 1 tablespoon at a time, until desired consistency is reached.
  • Refrigerate until ready to serve!
  • Serve with fresh cut vegetables or salad.

 

Thanks PCC Natural Markets for this recipe!

dit-elle-Esther

Baked Goat Cheese with Honey, Pine Nuts and Rosemary

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This is a super easy, super elegant and delicious appetizer! Bake a patty of goat cheese, topped with Pine Nuts, Rosemary and drizzled with honey.

baked goat cheese pinenuts honey rosemary blog (2)baked goat cheese pinenuts honey rosemary blog (1)

Ingredients

  • Goat cheese
  • Pine nuts
  • Honey
  • Fresh or dried rosemary

Directions

  • Heat oven to 400
  • Put cheese in oven proof dish and top with pine nuts, and optionally dried or fresh rosemary and drizzle with honey (you can also use fresh rosemary as garnish after this is baked, as shown in the photo)
  • Bake for 20 minutes or until edges are brown
  • Let cool for a bit and serve! Enjoy!

dit-elle-Esther

Roasted Garlic

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Roasted Garlic is one of the easiest and elegant baked dishes! Slice top of garlic bulb, drizzle with some coconut oil, olive oil, or butter, bake in a hot oven for about an hour and voila. Perfectly tender garlic! The garlic will be soft and smooth so that you can spread it on toast or eat with veggies, add it to pasta, salad, or anything where you want some roasted garlic flavor. Enjoy!

roasted garlic blog (3)roasted garlic blog (2)roasted garlic blog (1)

Ingredients

  • One bulb of garlic, top sliced off (crosswise and you’ll slice some of the garlic cloves as well)
  • Oil or butter

Directions

  • Put oil or butter on garlic half, put top back on and bake for around one hour in a 400* hot oven
  • Serve hot or let cool and wrap in plastic or tinfoil and refrigerate

dit-elle-Esther

Baked Zucchini Sticks

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Zucchini is in season and what a better way to prepare it than roll it in some almond meal, seasoning and parmesan cheese. Serve hot and crispy with your favorite marinara sauce.

paleo zucchini sticks blog (2)paleo zucchini sticks blog (1)

Ingredients

  • 2 egg whites, beaten
  • Salt and pepper, to taste
  • 1/2 cup almond meal
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 2 medium sliced zucchini – sliced into 3 x 1/2″ sticks
  • Marinara sauce for serving (optional)

Directions

  • Preheat oven to 425° F. Line a baking sheet with parchment paper.
  • Place egg whites in a shallow dish and season with salt and pepper. Combine breadcrumbs, cheese, oregano and garlic powder in a resealable plastic bag; shake well.
  • Working with a few at a time, dip zucchini sticks in egg whites to cover. Place in the plastic bag and gently shake to cover with breadcrumb mixture. Place breaded zucchini in a single layer on the prepared baking sheet and lightly spray with cooking oil. Repeat with remaining zucchini sticks.
  • Bake until golden and crispy, 20 to 25 minutes, flipping halfway through baking. Serve hot with ketchup or marinara sauce.

Modified from the original from PCC Natural Markets.

dit-elle-Esther

Asparagus Pistachio Pesto

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It’s asparagus season and we are seeing a lot of beautiful crisp fresh green stalks in stores locally. If you love asparagus, lemon, garlic, olive oil and pistachios, you will LOVE this! It is totally, amazingly, delicious. This recipe directs you to blanch the asparagus quickly and then process into pesto. Perfect spring or summer appetizer or side! Enjoy! 🙂

asparagus pistachio pesto (2)asparagus pistachio pesto (1)

Ingredients

  • 1 lb asparagus, tough ends removed
  • 2-3 cloves minced garlic
  • 1/2 cup pistachios
  • 1 lemon, juiced (2 to 3 Tbsps, I used Champagne Vinegar)
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 3/4 cup olive oil

Directions

  • Blanch or steam asparagus until al dente and still a bold green
  • Refresh in cool water
  • Cut asparagus into 1-inch pieces
  • In food processor, pulse garlic, pistachios, lemon juice, salt and pepper a few times, then add asparagus
  • Pulse the processor to make sure mixture is not over mixed, while gradually adding olive oil
  • Process until desired consistency

Thanks PCC Natural Markets!

dit-elle-Esther

Rosemary Almonds

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Earlier this week I published Spicy Maple Glazed Nuts. Enjoy the more savory notes of the rosemary almonds, below!

rosemary almonds blog (2) rosemary almonds blog (1)

Ingredients

  • 1 1/2 cups raw almonds
  • 1 tsp maple syrup
  • 1 Tbsp finely chopped rosemary
  • 1/4 tsp sea salt

Directions

  • Heat oven to 350*
  • In a bowl, combine almonds, syrup, rosemary and salt
  • Transfer to a baking sheet and bake until toasted and golden brown, about 10 minutes

dit-elle-Esther

Baked Broccoli, Brussels Sprouts, Cauliflower, Onion and…BACON!

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Because really…everything is better with bacon haha.  At least when you have teenage boys and want them to eat vegetables 😉

Blog Baked Brussels Sprouts Cauliflower Broccoli Bacon Paleo Whole30-1

What you need…

  • 1 head of broccoli
  • 1 head of cauliflower
  • 1 strand or bag of Brussels Sprouts
  • One Medium sized onion (really any kind would be good!)
  • 2 pieces of uncooked bacon
  • 1/2 cup of Olive Oil
  • 1/2 teaspoon crushed garlic (or more if you like!)
  • Juice from half a lemon
  • Sea Salt and Pepper to tasteBlog Baked Brussels Sprouts Cauliflower Broccoli Bacon Paleo Whole30-2

What to do…

  • Preheat oven to 425 degrees.
  • Cut both broccoli and cauliflower into bit sized pieces.
  • Cut ends of the Brussels Sprouts and peel off the outter layer.  Then cut in half.
  • Dice onion into 1/2 inch wedges.
  • Scatter all the veggies on a baking sheet.
  • Dice bacon into 1/2 by 1/4 inch slices and scatter over the veggies.
  • Mix Olive Oil, Garlic, and Lemon in a bowl.
  • Pour the mixture over the veggies and toss until they are all coated.  You may need a little extra olive oil to drizzle over.  Salt and pepper to liking.
  • Bake for 25-35 minutes.  I like mine a little more charred, but others don’t, so I do a happy medium 🙂Blog Baked Brussels Sprouts Cauliflower Broccoli Bacon Paleo Whole30-3Thanks to my mom for the inspiration!

ENJOY!dit-elle-Lauren

Bacon Wrapped Goat Cheese Dates

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What’s better than Goat Cheese Stuffed Dates and Bacon Wrapped Dates? Throw all those ingredients together and make Bacon Wrapped Goat Cheese Dates! 🙂 These are so tasty, and a perfect dish for the upcoming holiday season! I like to serve these as an appetizer, or together with a light soup like a squash, mushroom or other mild soup!

bacon wrapped dates with goat cheese (1)

Ingredients

  • 12 dates, pitted
  • 6 strips of bacon, cut in half
  • small block of goat cheese
  • Fresh thyme as garnish (optional)

Directions

  • Stuff dates with goat cheese
  • Wrap one 1/2 slice of bacon around tightly
  • Bake for ~20 minutes at 400 degrees or until bacon is crispy and starting to turn brown

Enjoy!

dit-elle-Esther