Appetizer
3523 recipes found
Stuffed Mushrooms
For some reason it seems as if all vegetarians are automatically required to like mushrooms because that is the considered “meat” for vegetarians. Unlike most vegetarians, I never liked mushrooms...unless they're stuffed with cheese...mmmm!
Mango Crostini
Call me crazy, but I grew up eating mangoes on toast for breakfast during the summers every year. My family has this thing for pairing sweet and savory flavors together – not everybody likes it, I can tell you that! I guess its very similar to eating fruits with cheese - just like the French people. Its something about pairing the savory and sweet together – it somehow balances the flavors out. This recipe is inspired from my childhood breakfast
Shiso Nigiri with Avocado and Umeboshi Paste
You know what's fun? Ordering vegetarian food in Japan. (Share your dietary preferences and country of choice in the comments.) I love vegetarian sushi (it's one of the only acceptable times to have soy sauce on your rice), but even speaking the language and spelling out what I don't eat didn't always help. So sometimes you just have to take matters into your own hands. No more boring cucumber rolls! (No, not really. But make these AND cucumber rolls!)
Apricot Jam
I love spring/summer for all the fresh fruits we get to eat! I saw these beautiful apricots at Whole Foods and grabbed a few hoping to make a chutney. I was planning a dinner party with some friends so I figured I’d kill two birds with one stone, I put together a cheese platter just so I could use my new cheese board I got as a birthday gift last year and I made apricot jam instead of chutney to go with the cheese.
Chargrilled Rosemary Endive Salad
This recipe was adapted from a Jamie Oliver chicory salad recipe. The chargrilled rosemary and endive are a great pair and work together deliciously.
Tuna Salad with Dill
This dill tuna salad recipe isn't anything special, really, I just like a tuna sandwich occasionally! I like the more "adult" taste of adding a little dill!
Bay (or Rosemary) Scented Ricotta Infornata
When I first learned to make ricotta, I went slightly overboard with delight and had ricotta overflowing in my refrigerator. I made gnocchi, ravioli, gelato, Kulka's ricotta lemon bars, cheesecakes and used it in a number of pasta dishes. It seems like I was searching daily for other recipes to incorporate it. One day, in the cheese section of our local health food store, I came across something new to me- ricotta infornata, a slow baked ricotta cheese with a golden brown crust and crumbly center. I purchased a piece and was so delighted by it's simplicity and possible uses that I of course, wanted to try to make it. A web search revealed a few methods so I experimented. A blog by Marisa Wilkins, All Things Sicilian, was an inspiration. My version bakes up creamier than the cheese I purchased, actually a plus in my mind. I love the earthiness that bay imparts but it is also good using fresh rosemary. Serve it as a first course with a salad or as a dessert drizzled with honey and served with figs or grapes. The possibilities are as endless as is the use for any good cheese!
Minty Turnip Lactopickles
I ferment hakurei turnips with a little bit of mint at the end to give them an amazing, fresh twist. You can sub any small turnip or even cut up a large one. Just make sure you wash thoroughly and don't peel them! Fermentation is simple pickling. Time and submersion are the keys!
Scallops and Mango Skewers
Sweet and meaty, fresh scallops are the most user-friendly of mollusks and make for easy summer suppers. Skewer them with bell peppers, red onion and mango, and they can go from grill to table in about 15 minutes flat. The trick to grilling scallops is simple: Err on the side of undercooking since an undercooked scallop is far more enjoyable than an overcooked one. Take the scallops off the grill before they’re opaque all the way through.
Grilled Scallops With Peaches, Corn and Tomatoes
The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they’re fully opaque.
Miso-Glazed Grilled Scallops
This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they’re opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.
Scallop Salsa Cruda
Fresh scallops are served with a fresh tomato salad in this no-effort summer dish. Because they’re being served raw, it’s important to purchase high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s worth seeking out scallops that are labeled “dry” or “dry-packed" for more pure flavor.
Raw Scallops on Bacon
Salty and sweet, crisp and tender, bacon and scallops pair well together in this impossibly easy dish. Any time you cook with a limited ingredient list, you want to select good-quality items, especially when working with raw seafood. Many store-bought scallops are soaked in a phosphate solution that plumps them up with water (and increases the price), so it’s important to look for scallops that are labeled “dry” or “dry-packed,” since a phosphate-marinated scallop can taste soapy. Since the scallops are served over bacon, season them frugally with just a hint of salt.
Scallop Panzanella
Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks and require minimal preparation. Here, they are grilled with tomatoes and crusty bread, then tossed with a classic dressing of lemon juice and olive oil in a fresh take on classic panzanella.
Ceviche-Style Scallops
When preparing a simple scallop dish, buying high-quality scallops is half the battle. Because scallops are often soaked in a phosphate solution that plumps them with water to bump up cost, it’s important to look for scallops that are labeled “dry” or “dry-packed.” (A phosphate-marinated scallop may taste like soap.) Good scallops need little more than a squeeze of lime, but sliced chile pepper and a handful of cilantro bring brightness to this easy summer dish.
Grilled Scallops With Kale and Olives
Cook scallops on the grill, and they’ll stand up to stronger flavors like kale and olives in this hearty grilled salad. You’ll want to firmly massage your kale with its lemon dressing to tenderize it, so it doesn’t overpower the delicate grilled scallops. If desired, you could even grill the kale, then toss with the olives and onions just before serving.
Scallop Tartare
Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they’re being served raw, it’s important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s important to look for scallops that are labeled “dry” or “dry-packed” for more pure flavor.
Green Beans with Crispy Shallots
This recipe creates a tasty side dish. Green beans with crispy shallots is a savory and wonderful addition to any meal. Just be sure you use fresh beans.
Macedonian Pinjur (Baba ganoush on steroids)
This recipe is based on a popular Macedonian spread/dip called "pinjur" (PEEN-jur). A blend of roasted eggplant, italian sweet peppers, tomatoes and walnuts, this dish get's its kick from pureed raw garlic. If you prefer less bite then use less garlic, but if you're like me 3-4 cloves is just right for this savory spread. The beauty of this recipe is that it's easy to prepare, very nutritious and keeps for quite a while. It is the perfect alternative to hummus, if you are looking for one. Serve and enjoy with friends!
Roasted Garlic Scapes
Every spring I scour the markets until I can find my true love--garlic scapes. I buy them, and make this recipe's roasted garlic scapes for pestos and dips.
Gorgonzola Walnut Spread
This lovely handmade spread redefines the hackneyed “cheese spread” genre. It’s easy to put together and is great for a picnic, tailgate, cocktail party, Saturday afternoon on the patio, road food. You get the picture. Please chop or break up the walnuts by hand so they don’t turn into crumbs.
Seaweed Salad With Scallops
Sweet and briny scallops need little more than a splash of oil and a pinch of seasoning to be delicious. Because they’re often enjoyed raw, it’s important to purchase fresh, high-quality bivalves. Many store-bought scallops are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s important to look for scallops that are labeled “dry” or “dry-packed.” A waterlogged scallop doesn’t sear well, and a phosphate-marinated scallop may taste like soap, especially when consumed raw as they are here. In this 10-minute recipe, the scallop takes center-stage while seaweed and cucumber provide texture, and soy sauce and sesame oil add depth.
Sweet Pea Soup
This incredibly simple soup ticks all the boxes: easy, cheap, beautiful, bright and flavorful. It's one of my most requested soups both at work and and home. The key is not re-cooking the frozen peas, which are already blanched, preserving their natural flavor and vibrant green. The soup is delicate and sweet, and OH THAT COLOR!
Garlicky Goat Cheese Toast
9 months ago I planted my first garlic and this week I pulled several bulbs out - what I am I going to do with it all? After using it in stirfry and sauteed Swiss Chard I wanted to go all the way with some of my favorite tastes so Roasted Garlic and Goat Cheese Toast was born. It makes a great lunch or snack or you could get fancy with it as an appetizer. The trick is to have it already roasted and waiting in the fridge so all you have to do is squeeze that goodness onto your toast, top it with your favorite goat and go! Simple and good. If you are an avocado toast fan you might like this too. If you eat communally or share an office you may want to ensure others in the room are eating it too.