7 LAYER GREEK DIP HUMMUS RECIPE

INGREDIENTS

• 1 family-size container Sabra hummus (about 16 ounces)
• ½ cup crumbled Feta
• 1 (7-ounce) container Pitted Kalamata Olives drained & chopped
• ¼ cup chopped Roasted Red Peppers
• ¼ cup Sliced Mild Pepperoncini (optional)
• 1 large tomato, diced
• 1 small cucumber, diced
• 1 tablespoon fresh chopped oregano or dill

INSTRUCTIONS

1. Spread an even layer of hummus along the bottom of a clear, shallow pie dish.
2. Sprinkle hummus with feta, olives, red peppers, pepperoncini, tomato and cucumber. Garnish with fresh oregano and serve with pita wedges

Bean-Based Dips and Snacks

Garlicky Hummus
2 cans drained chickpeas, 3 cloves minced garlic, 1/3 cup tahini (or use 2 tablespoons toasted sesame oil), juice of 1 lemon, 1/2 cup extra-virgin olive oil in food processor. Season with salt, adding reserved liquid from chickpea cans if necessary. Drizzle with olive oil and sprinkle with paprika

Edamame Dip
Replace chickpeas in Garlicky Hummus recipe with cooked edamame. Drizzle with olive oil and sprinkle with sesame seeds.

Frozen Pea “Hummus”
Thaw a pound bag of frozen baby peas, setting aside some for the garnish. Place peas in food processor with 1/4 cup of olive oil, 1 minced garlic clove, and 2 tablespoons of lemon juice; process until smooth. Sprinkle with remaining whole peas, drizzle with more olive oil, and serve with crostini or pita bread. Full recipe here.

White Bean Dip
2 cans drained white beans, 1/2 cup extra-virgin olive oil, 1 clove garlic, zest of one lemon, pulsed in food processor until chunky mash or smooth. Season with salt and pepper. Drizzle with olive oil and sprinkle with chopped parsley if desired.

Marinated White Beans
1 can drained white beans, lots of good olive oil, a little minced garlic, salt, and lemon zest.

Mayonnaise-Based Dips

Homemade Aioli
3 minced garlic cloves, 2 egg yolks, a tablespoon of water, a teaspoon lemon juice, and a teaspoon of mustard in a food processor (or whisk by hand). With machine running, drizzle in 1 cup vegetable oil. Transfer to bowl and whisk in 1/2 cup extra-virgin olive oil and season with salt and pepper. Whisk in water if sauce is too thick. Serve with raw vegetables or poached chilled shrimp. Full recipe here.

Creamy Anchovy-Herb Dip
A cup of mayonnaise with a cup of Greek yogurt, a garlic clove, two anchovies, and a handful of parsley in the food processor. Stir in chopped chives and serve with crudités.

Fish Roe and Crème Fraîche
A cup of crème fraîche and a quarter cup of Japanese-style tobiko stirred together with a teaspoon of lemon or yuzu juice, seasoned with salt to taste. Serve with breadsticks or crudités.

Leftover Roast Meat with White Sauce
A cup each yogurt and mayonnaise with 1 clove minced garlic, chopped parsley (or mint), and juice of one lemon. Season with salt and pepper and serve with thin sliced leftover roast beef (or roast turkey or roast pork) on toasted pita chips.

Spicy Indian Pickle Dip
1/2 cup of jarred Indian lime pickle pureed in the blender or food processor with 1/2 cup of mayonnaise and a teaspoon of lemon zest. Serve with crudité or homemade or storebought fried chicken fingers.

Cheese-Based Dips and Spreads

Whipped Ricotta
Beat two cups of ricotta with a half cup of whole milk until it’s light and fluffy. Place it in a bowl and sprinkle with sea salt, thyme, and/or rosemary and drizzle with olive oil. Slather it on toasted bread and serve with figs or other jammy fruit. Full recipe here.

Miso-Honey Mayo
1/4 cup of miso paste and 1/4 cup of honey mixed with a cup of mayonnaise. Serve with homemade or store-bought onion rings.

Ricotta with Butternut Squash
Mix a quarter-cup of butternut squash puree into good ricotta. Fry a handful of sage leaves in 2 tablespoons until butter has browned, stir into mixture. Season with salt and pinch of brown sugar.

Thyme Spread
1 package cream cheese in the food processor with chopped fresh thyme, fresh parsley, a grated

Pimento Cheese Dip
Combine 1 pound grated sharp cheddar, 1 cup mayonnaise, 1 (7-ounce) jar drained and diced pimentos, a half teaspoon hot sauce, and a half teaspoon cayenne pepper in a bowl. Serve with crackers.

Smoked Salmon Spread
Process 1/2 pound smoked salmon and 1 package cream cheese until roughly chopped. Fold in chopped scallions and black pepper. Serve with crackers and chopped capers.

Roasted Pepper Dip
Broil 3 large poblano or Anaheim chiles until charred (or use 2 cans whole green chiles) peel and roughly chop. Mix with 1 package cream cheese, 1 clove minced garlic, salt and pepper. Serve with crackers or tortilla chips.

rlic clove. Serve with crackers.

Cheeseburger Dip
Brown 1/2 pound hamburger. Add half can evaporated milk, 1 pound cubed American deli cheese, 1 cup salsa or Ro*Tel tomatoes, Frank’s hot sauce if desired. Cook until melted and smooth then stir in 1/2 cup sliced scallions. Serve with tortilla chips or Ritz crackers. Full recipe here.

Broiled, Marinated, and Stuffed Cheese

Broiled Cream Cheese and Spinach
Thaw and drain 1 package frozen spinach. Mix with 1 package cream cheese and 1/2 cups chopped roasted red pepper. Season with salt and pepper and sprinkle with grated parmesan. Broil in skillet and serve hot

Broiled Feta
Broil slab of feta in gratin dish until browned Drizzle with olive oil, sprinkle with fresh chopped oregano, parsley, red pepper flakes, black pepper. Serve with crackers.

Marinated Manchego
Cubes of manchego, asiago, or other semi-firm cheese marinated in olive oil with rosemary, sliced garlic, and black pepper for 15 minutes. Top each cube with a slice of sun-dried tomato and skewer with rosemary stems

Goat Cheese and Herb Peppadews
Blend a good soft goat cheese with any chopped herbs you have on hand. Roll tiny balls of goat cheese and stuff them into the peppadews for awesome pepper poppers.

Stuffed Dates
Stuff pitted dates or prunes with blue cheese like Cabrales. Wrap with prosciutto or jamón Serrano and drizzle with honey.

Spiced Nuts

Maple-Rosemary Pecans
Preheat oven to 325ºF. Heat 3 tablespoons bourbon, 1/4 cup maple syrup, 2 tablespoons salt, and 2/3 cup water in medium saucepan until salt is dissolved. Add 2 sprigs rosemary and 2 cups pecans. Soak for 15 minutes, stirring occasionally. Spread pecans in a single layer on baking sheet and bake until dry, toasty, and fragrant. Full recipe here.

Chipotle Mandarin Almonds
Toss 3 cups almonds with 2 tablespoons olive oil, pinch of kosher salt, and pinch of chipotle powder. Roast at 350ºF until fragrant. Squeeze the juice of 1 mandarin orange over the almonds just as they come out of the oven, you want the juice to sizzle, reduce, and bake onto the spicy, smoky almonds.

Bourbon-Spiced Walnuts
Toast 3 cups walnuts in 350°F oven for 5 minutes. Heat 1 tablespoon butter, 2 teaspoons brown sugar, 1 tablespoon bourbon in skillet until bubbly. Toss with pecans, another tablespoon brown sugar, pinch, cinnamon, allspice, nutmeg, and salt. Spread on baking sheet and cool.

Spiced Coconutty Peanuts
Toast 1/2 cup grated unsweeted coconut in a dry skillet. Transfer to small bowl and with 2 tablespoons brown sugar, 1/2 teaspoon cayenne pepper (more or less to taste), zest from 1 lime. Toss with 3 cups dry-roasted salted peanuts to coat.

Flavored Popcorn

Popcorn with Furikake
Toss 2 quarts plain popped popcorn with 3 tablespoons olive oil and sprinkle with Japanese-style furikake (mixed rice condiment).

Popcorn with Parmesan and Thyme
Toss 2 quarts plain popped popcorn with 3 tablespoons olive oil, 1/4 cup grated parmesan, and 2 teaspoons chopped fresh thyme leaves.

Popcorn with Smoked Paprika and Brown Sugar
Toss 2 quarts plain popped popcorn with 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 tablespoons brown sugar, and 1/2 teaspoon kosher salt.

Bar Snacks and Other Small Bites

Marinated Olives
Marinate olives with olive oil, bay leaf, orange (or lemon, or grapefruit) zest, and red pepper. Microwave for 30 seconds to warm and let rest for 15 minutes before serving

Smoky Fried Chickpeas
Drain 2 cans of chickpeas and dry thoroughly. Heat 1/2 cup olive oil, 1 tablespoon of lemon zest, a thyme sprig, and chickpeas in a skillet over medium heat. Fry until the chickpeas darken and are crunchy adding 4 sliced garlic cloves 2 minutes into cooking. Drain and season with kosher salt and smoked paprika. Full recipe here.

Roasted Chickpeas
Toss 1 can drained chickpeas with olive oil, and pinch each of cumin, cayenne, and paprika. Roast at 425F degrees until crunchy. Season with salt.

Kale Chips
Wash a head of kale. Dry thoroughly and tear leaves into small pieces (do not use thicker parts of stems). Toss with olive oil and salt. Bake in a 350ºF oven, tossing occasionally, until dried out and darkened. Squeeze lemon over top and serve immediately.

Pesto Bites
Halve 1 pint of cherry tomatoes. Spread each half with jarred or homemade pesto. Thread onto toothpicks along with a 1/2-inch cube of fresh mozzarella. Drizzle with extra-virgin olive oil, season with salt and cracked black pepper.

Salmon on Pumpernickel
Cut a half loaf of pumpernickel bread into 1.5-inch square pieces. Top each square with one teaspoon of cream cheese, one piece of smoked salmon, 1/4 teaspoon chopped chives and a squeeze of lemon.

Deviled Egg Variations

The Best Deviled Eggs
Boil 1 dozen eggs. Split in half and process yolks with 2 tablespoons mayonnaise, a tablespoon mustard, 2 teaspoons vinegar, and a 1/2 teaspoon hot sauce in the food processor. Drizzle in 2 tablespoons extra virgin olive oil with machine running. Season to taste with salt and pepper and spoon or pipe mixture into 16 best-looking egg white halves (dicard remaining egg white halves). Sprinkle with cayenne or hot paprika, sea salt, and chives. Drizzle with olive oil. Full recipe here.

Deviled Eggs With Herbs and Olive Oil
Fold in 1 tablespoon each chopped parsley, tarragon, and chives to yolk mixture.

Deviled Eggs With Tuna
Add 1 small can high quality Spanish or French confit tuna packed in olive oil to yolks with 2 tablespoons chopped Niçoise olives. spoon into whites. Sprinkle with parsley, drizzle with extra-virgin olive oil and crunchy sea salt. Use all the egg white cups.

Deviled Eggs With Smoked Salmon
Fold 1/2 cup chopped smoked salmon into yolk mixture. Serve garnished with chopped red onions and capers.

Deviled Eggs With Bacon and Cheddar (or Pancetta and Romano)
Fold 1/2 cup crumbled cooked bacon (or pancetta) along with 1/4 cup finely grated sharp cheddar (or romano) cheese into yolk mixture. Top with more grated cheese and bacon (or pancetta) bits.

Deviled Eggs With Horseradish
Fold 2 tablespoons prepared horseradish (or more) into yolk mixture.

Deviled Eggs With Blue Cheese and Chives
Add 1/2 cup crumbled blue cheese to food processor while making yolk mixture. Sprinkle with crumbled blue cheese and chives before serving.

Deviled Eggs with Garden Vegetables
Fold 1 small grated carrot, 1/4 cup finely minced shallot, 1/4 cup finely minced red bell pepper, and 1/4 cup finely minced celery into the yolk mixture along with 1/2 cup cream cheese. Use all the egg white cups.

Deviled Eggs With Caviar
Top deviled eggs with an extravagant amount of the best caviar. Serve with champagne.

Bigger Bites

Roasted Marinated Red Bell Peppers
Roast 4 red peppers directly over an open burner (or under the broiler) until blackened, then peel (or use 1 large jar store-bought roasted red peppers). Cut into strips and toss with 1 tablespoon balsamic vinegar, 2 tablespoons chopped capers, 1 clove minced garlic, and 2 tablespoons extra-virgin olive oil. Season with salt and pepper and garnish with chopped parsley. Full recipe here.

Pan-Roasted Shishito Peppers
Toss a couple cups of peppers with a couple tablespoons olive oil. Sautée in hot skillet or wok until charred and soft. Sprinkle with kosher salt and serve piping hot drizzled with fresh extra-virgin olive oil.

Sauteed Shiitakes
Saute 1 pound sliced shiitake mushrooms in 2 tablespoons extra-virgin olive oil until well browned. Add 1 teaspoon thyme and 1/2 cup dry vermouth or white wine. Stir in a dollop of crème fraîche, season with salt and pepper, and serve warm with toast.

Smoky Chickpea Stew
Sauté 1/2 cup homemade breadcrumbs in 2 tablespoons olive oil until brown. Set aside. Sauté 1 chopped onion and 3 minced cloves of garlic in 1/4 cup extra-virgin olive oil until soft. Add can of chickpeas, 1/2 cup crushed tomatoes, toasted breadcrumbs, pinch cumin, juice of a lemon, and plenty of smoked paprika. Cook until thick, season with salt .

Black Bean Quesadillas
Mix 1 can drained black beans, 1 pound grated pepper jack cheese, handful chopped cilantro. Fold into flour tortillas and fry in vegetable oil until crisp.

Garlicky Spanish Shrimp
Thaw 1 pound peeled shrimp in cool running water and dry. Heat 2 cloves sliced garlic, 1 bay leaf, 1 teaspoon red pepper flake in 1 cup olive oil. Add shrimp when garlic bubbles. Cook 2 minutes (stirring), garnish with parsley, and serve with good bread.

Thai-Style Lettuce Wraps
Simmer 1 pound ground chicken or pork with 1/2 cup water until not pink. Drain and toss with 1/2 cup thin sliced red onion, juice from 2 limes, 1 tablespoon sugar, 2 teaspoons red pepper flakes, and handful each chopped mint and cilantro. Serve with romaine or bibb lettuce leaves.

Queso Fundido
1 pound grated pepper jack cheese in a gratin dish. Top with browned/drained crumbled chorizo or other sausage. Broil until bubbly and serve with tortillas. Full recipe here.

Jumbo Shrimp with Japanese BBQ Sauce
Bread jumbo shrimp with flour, then eggs, then panko and deep-fry at 350°F until crisp. Serve with Japanese barbecue sauce: 1/2 cup ketchup, 1/4 cup worcestershire, 1 tablespoon soy sauce, and 1 tablespoon toasted sesame seed oil.

Quick Puff Pastry Tarts

Prunes, Onion, Blue Cheese
Caramelized onions and prunes simmered in a mixture of cognac and honey on top of puff pastry, bake at 350°F until puffed and golden, then top with blue cheese and a honey drizzle.

Anchovies, Olives, Red Pepper, Capers
Anchovies, olives, and red pepper strips arranged in stripes on puff pastry, topped with grated parm and picked thyme leaves, baked at 350°F until puffed and golden. Drizzle with extra virgin olive oil and sprinkle with drained capers and chopped parsley.

Apples, Apricots, Goat Cheese
Thinly sliced apples tiled on puff pastry painted with a mixture of 1/2 cup apricot jam and a tablespoon of water. Dot with goat cheese and bake at 350°F until puffed and golden, then sprinkle with thyme leaves.

Chocolate Chipotle Bacon Popcorn
Melt 8 ounces dark chocolate in a microwave-safe bowl or a double boiler. Combine with 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground chipotle pepper, 4 slices crumbled cooked bacon, and 2 to 3 quarts popped popcorn. Season with kosher salt and spread on greased baking sheet to cool. Break and serve. Full recipe here.

White Chocolate Grapes
Melt white chocolate chips in a microwave-safe bowl or a double boiler. Dip grapes in chocolate and coat with chopped toasted cashews. Refrigerate until set.

Salted Caramel Apple Dip
Whip two packages cream cheese, 1/2 cup heavy cream, 1 1/2 cups light brown sugar and a teaspoon of vanilla until light and fluffy. Heat 1 cup of sugar, 1/3 cup of water, 2 tablespoons of corn syrup and 1/2 teaspoon lemon juice over high heat until light amber. Stir into cream cheese mixture and serve with sliced fruit. Full recipe here.

Honey-Yogurt Dip
Serve sliced fruits or berries with greek yogurt drizzled with honey and a pinch of freshly chopped thyme or rosemary

Chickpea Crunchies

Naturally Gluten Free and Vegetarian

4-5 servings

Ingredients

• 1 -15 ounce can chickpeas, rinsed and drained and dried with paper towels
• 1 tablespoon olive oil or grapeseed oil
• ½ teaspoon garlic powder
• 2 teaspoons chopped fresh rosemary
• ½ teaspoon lemon zest
• ¼ teaspoon sea salt

Instructions

1. Preheat oven to 400degreesF. Line a cookie sheet with foil. Set aside until ready to use.
2. Combine chickpeas and oil on the prepared baking sheet. Roll around by shaking pan until chickpeas are evenly coated with oil.
3. Place in oven and bake for40-50 minutes until golden brown, stirring with a wooden spoon half way through baking time to ensure they are evenly browned.
4. Remove from oven and sprinkle the rest of the ingredients evenly over the chickpeas. Mix well and serve immediately.

 

To Serve- Place in a bowl or individual bowls per person

To Store – May be stored 1 day in a covered container

 

Fun Foodie Facts and Ideas

Instead of rosemary try these spice and herb combinations (remember to season after baked):

• 1 teaspoon chili powder with 2 teaspoons fresh cilantro, chopped
• 1 teaspoon soy sauce with ½ teaspoon toasted sesame oil
• ½  teaspoon  Italian Seasoning blend and ¼ cup freshly grated parmesan cheese

Confetti Dip with Veggies

Makes 1 cup

Ingredients

½ cup shredded carrots

½ cup shredded English cucumber

½ cup Greek yogurt

¼ teaspoon garlic powder

¼ teaspoon onion powder

Pinch kosher salt

Assorted crackers, chips and veggie dippers

Instructions

• Whisk all the ingredients together in a medium bowl until combined. Serve immediately with dipper of choice or cover and refrigerate for up to 1 day.

nutrient-dense, this one’s a winner on all fronts.

Makes 2 1/2 cups (550g)

• 3 tablespoons cold-pressed extra-virgin olive oil
• 2 cups (320g) shelled raw edamame beans
• 2 cups (54g) loosely packed baby spinach
• 1/4 cup (60ml) freshly squeezed lemon juice, plus more to taste
• 3 tablespoons tahini
• 1 1/2 tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)
• 2 cloves garlic, minced, plus more to taste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes, plus more to taste
• 1 teaspoon natural salt (see box, page 38), plus more to taste
• 2 tablespoons sesame seeds (optional)
• 1/4 cup (12g) finely chopped flat-leaf parsley (optional)

Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and

salt into your high-speed blender or food processor and blend on high or process for about

2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides

of the container to fully incorporate the ingredients. A food processor will give the mixture

a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more

Farm Fresh Fiesta Salsa

Ingredients
2 ears fresh, sweet corn, cut off the cob
¼ medium red onion, diced
1 pint cherry tomatoes, halved
1 avocado, halved, pitted, peeled, and chopped in chunks
1/4 bunch fresh cilantro, leaves chopped
1 lemon, juiced
1 lime, juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Instructions
Combine all ingredients in a large mixing bowl, tossing to coat. Store covered in fridge for up to two days.

Serve with fresh homemade tortilla chips.

Italian White Bean Hummus

Vegan, Naturally Gluten Free, Grain Free

Ingredients

1 (15 ounce) can of cannellini beans, drained and rinsed

2 cloves of garlic

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4-6 large basil leaves

3 tablespoons olive oil, plus extra for drizzling on top

Instructions

1. Combine beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor.
2. Pulse a couple of times until the mixture looks somewhat chopped. Add in the 3 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy adding a teaspoon or two of water or more olive oil as needed for creaminess.

Serve with fresh veggie dippers and homemade pita chips

 

 

OVER THE RAINBOW SALSA

10-12 Servings

3 roma tomatoes, cored and diced

1 large red bell pepper, cored and diced

1 large orange bell pepper, cored and diced

1 large yellow bell pepper, cored and diced

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can whole kernel corn, drained

1 cup chopped fresh cilantro, loosely-packed

2/3 cup chopped red onion (about half of a small red onion)

2 tablespoons freshly-squeezed lime juice (about 1 large lime)

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

Corn or pita chips

 

DIRECTIONS

1. Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro and red onion in a large bowl.
2. In a separate bowl, whisk together the lime juice, garlic powder, cumin and salt until combined.  Add the juice to the bowl of salsa.  Then toss everything until combined.

Serve immediately, or cover and refrigerate for up to 48 hours.

Ingredients

2 tablespoons minced shallot

2 tablespoons chopped basil

2 tablespoons chopped chives

1 tablespoon chopped parsley

1 small clove garlic, minced

2 teaspoons lemon juice or white wine vinegar

1/2cup mayonnaise

2 tablespoons yogurt or sour cream

1cup well-shaken buttermilk

Salt and freshly ground black pepper

¼ teaspoon smoked paprika, optional

Honey, as needed

Instructions

• In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream.
• Screw on the lid and shake the jar to combine. Add 1/2 buttermilk and shake. Check for consistency. For a dip this may be enough buttermilk, for a dressing you will want to add more.
• Taste and season with salt, pepper and paprika. If the dressing is too sharp, drizzle in honey to mellow the acidity. Taste again, and adjust if needed.

Cover and refrigerate for an hour before using, to allow the flavors to blend and develop.

makes about 16

 

Sugared Cranberries

 

2 cups fresh cranberries

1 cup good maple syrup

1 cup granulated sugar

Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight.

Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.

 

16 crackers

8 oz Brie cheese

cranberry chutney or cranberry relish

fresh mint for garnish

 

Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries. Garnish with fresh mint sprigs

P10

Orbital Orange Carrot Dip

Ingredients

4 large carrots cut into 1 inch chunks

3 tablespoons olive oil

1 teaspoon ground cumin

2 teaspoons honey

Juice of 1 lemon

1 teaspoon mild *Harissa, optional

Sea Salt and pepper

Garnish – 1/4 cup combined shredded cucumber and carrots

Instructions

Cook carrots in water for 7-10 minutes or until fork tender. Drain and transfer to food processor.
Add oil, cumin, honey, lemon and optional harissa and process until smooth.
Season with salt and pepper, adding more lemon or honey o taste.
Garnish with shredded carrots and cucumbers
*Harissa is a pungent paste made with chilies, garlic, cumin, caraway, coriander, paprika and olive oil used as a condiment and flavoring in North African and Middle Easter cooking

Toasty Roasted Chickpeas, Cajun Style

One 15-ounce can chickpeas (also called garbanzo beans), rinsed and drained

1 tablespoon olive oil

1 tablespoon grated Parmesan cheese

1/4 teaspoon sweet Hungarian paprika

1/4 teaspoon regular paprika

1/8 teaspoon cumin

1/8 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1 pinch onion powder

1 tablespoon freshly squeezed lime juice

Ground black pepper, to taste

Preheat oven to 425° F.

In a medium bowl, mix together all the ingredients except the chickpeas. The mixture will be thick and paste-like. If it seems too thick, drizzle in a little more olive oil.

Add the chickpeas to the bowl and toss to coat. Spread them in a single layer across a baking sheet lined with foil or parchment paper, then put it in the oven.

Cook chickpeas for 20 minutes, then mix them around on the baking sheet. Cook for another 10 to 15 minutes, checking every five minutes to make sure they don’t burn.

When chickpeas are golden brown, remove from oven and let cool. Store leftovers in a zip-top bag, if you can refrain from eating them all in one sitting

Your Favorite Herb Pesto

2 garlic cloves

1 ½ cup packed fresh herbs; basil, parsley, mint or cilantro or a combination

*½ cup raw or lightly toasted nuts such as pine nuts walnuts or pecans

½ cup grated

Parmesan, Romano or Aisago cheese or crumbled goat or feta cheese

¾ cup olive oil

½ teaspoon sea salt

*Substitute sunflower seeds for nut free version

 

Instructions

1. Place garlic, herbs and nuts in a food processor.
2. Add the cheese olive oil and salt. Process until smooth
3. Up to 3 days

7 Layer Greek Dip

Ingredients

2 cups of your favorite homemade or purchased hummus

½ cup crumbled Feta

1 cup Kalamata Olives, pitted drained & chopped

¼ cup chopped roasted red peppers

¼ cup Sliced Mild Pepperoncini (optional)

1 large tomato, diced

1 small cucumber, diced

1 tablespoon fresh chopped oregano or dill

Instructions

1. Spread an even layer of hummus along the bottom of a clear, shallow pie dish.
2. Sprinkle hummus with feta, olives, red peppers, pepperoncini, tomato and cucumber.

Ingredients

• 2 cups warm water, 100-110°F
• 1 tablespoon light brown sugar
• 1 teaspoon active dry yeast
• 5 to 6 cups all-purpose flour, plus more for dusting
• 1 tablespoon salt
• 2 teaspoons canola oil
• 1/3 cup baking soda
• 8 mozzarella cheese sticks
• 1 egg + 1 tablespoon water
• 1 tablespoon coarse Kosher Salt or Pretzel Salt
• 1 tablespoon chopped fresh rosemary
• cooking oil spray
• marinara for dipping

Instructions

To make the dough:

1. In a stand mixer with a dough hook, combine warm water and sugar together and stir to dissolve the sugar. Sprinkle the yeast in and let sit for 10 minutes. The yeast should be slightly foamy.
2. Add 1 cup of flour to the yeast mixture and mix on low to combine. Once combined, add 4 cups of flour and salt. Mix on medium-low until the dough begins to pull away from the sides of the bowl. Add 1/2 cup of flour, and knead on low for a minute more. Add 1/2 cup more flour only if the dough still fills wet and sticky and knead until combined. Transfer the dough to a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.
3. Pour oil into a large boil and coat the sides. Place the dough into the bowl, turning it over a few times to coat the dough with oil. Cover with a kitchen towel and place in a warm spot for 1 hour or until the dough has doubled in size. Or let rise in the refrigerator covered with a towel for 12 hours or overnight.
4. While the dough is rising, slice the cheese into 1/2 inch bite sized portions. Combine the rosemary and salt in a bowl. Set aside until needed.
5. Punch down the dough to remove bubbles and transfer the dough to a lightly floured surface. Divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into 2-inch pieces (you will have 6 or 7 pieces per rope), and transfer to wax paper–lined baking sheets, plates, or counter top.
6. Heat oven to 450°F with racks in upper and lower third. Prep two baking sheets with cooking spray. In a 4- to 5-quart saucepan, bring water and baking soda to a boil. Add 12 pretzel bites and cook for 1 minute, then transfer with a slotted spoon to baking sheets. Repeat with the remaining dough.
7. Place a piece of cheese in the center of a piece of dough and form the dough around it. Return it to the baking sheet. Repeat with the remaining pieces of dough. In a small bowl, combine egg and water and beat to combine. Once all pieces of dough are stuffed, lightly brush the dough pieces with egg wash. Sprinkle with the rosemary and salt.
8. Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep brown, about 15 minutes. Once finished, transfer pretzel bites to wire racks to cool.
9. Pretzel bites are best served right away. Serve with marinara sauce for dipping. They can be made 1 day ahead and kept in a resealable plastic bag or frozen 1 month. Thaw, and rewarm, if desired, in a 350°F oven for about 5 minutes.

Notes

Fontina, Gruyere, or Gouda cheese can be substituted.

 

Classic Hummus

Ingredients

1 15-ounce can chickpeas/garbanzo beans, drained and rinsed

1 tablespoon tahini paste

*1 roasted garlic bulb (use 1-2 cloves for recipe) save the rest for later

Juice of 1 lemon, more or less to taste

1 tbsp extra virgin olive oil, plus more for garnish

1/4 tsp cumin

1/4 tsp salt

Method

1. Blend in food processor. Serve with a drizzle of olive oil and a bit of fresh parsley and a dash of paprika

* Roasting the garlic adds sweetness and depth of flavor to the hummus

Slice off the bottom of the garlic bulb, coat with olive oil and season with sea salt. Wrap in foil and bake 30 minutes in a 350 degree oven. Remove from oven, unwrap, cool and use as many garlic cloves as desired. Freeze the rest to use in other recipes.

Crispy Chickpea Squares

Ingredients

2 can drained
Chickpeas (Garbanzo Beans) Canned
1 large
Egg
1 clove
Garlic
1 cup, crumbs
Panko (Japanese Bread Crumbs)
1/3 cup, chopped
Onion
1/2 tsp
Salt
1/4 tsp, ground
Black Pepper
1/2 cup, diced
Cheese, cheddar

Instructions

2 15oz cans Garbanzo beans

1 large egg

1 garlic clove

1 cup Panko bread crumbs

1/3 cup onion, grated

1/2 tsp salt

1/4 tsp black pepper

1/2 cup shredded cheddar cheese

Instructions:

Pre-heat oven to 450 degrees F.

In food processor, combine all ingredients.  pulse until smooth.

Remove from food processor, and form into a roll.  Slice into small pieces.  Form tots by rolling into between your hands, and then flattening the top and bottom.

Bake tots for 10 minutes on one side.  Turn the tots over and bake for an additional 5 minutes, until they are golden and crispy.

Serve with your favorite dipping sauce.

Honey Yogurt Dip

Vegetarian/Naturally Gluten Free

Ingredients

1 cup Greek yogurt

¼ cup Dijon or deli mustard

3 tablespoons honey

1/8 teaspoon onion powder

Salt and pepper to taste

Instructions

1. In a small bowl, whisk all ingredients until smooth.

Honey-licious Avocado Dip

Makes 1 cup / Vegetarian / Naturally Gluten Free

Ingredients

1 avocado, peeled and pitted

1/4 cup whipped cream cheese

1 tablespoon lemon juice

1 tablespoon honey

Instructions

1. Place all of the ingredients in a bowl or zip close plastic bag and mash together.
2. Serve with cut up veggies, fruits, crackers or pretzels.

Hot Pink Hummus

Makes about 2 cups Naturally Gluten Free/ Vegan

Ingredients

2 cups canned chick peas, drained and rinsed

2-3 medium sized beets, cooked or roasted, coarsely chopped

1 garlic clove, peeled and smashed

3 tablespoons lemon juice

¼ cup water

½ teaspoon ground cumin

½ teaspoon sweet paprika

Garnish: Olive oil and flat leaf parsley

Instructions

1. Place chick peas and chopped beets in the food processor along with the garlic, lemon juice, and water. Process mixture for about one minute. Add more water if needed to form a smooth and creamy consistency.
2. Add cumin and paprika and blend another 30 seconds to combine all ingredients.

Foodie Kids Fun Facts & Ideas

• Hot Pink Hummus makes a great lunch on whole grain flat bread or pita. Garnish with shredded carrots and sliced cucumbers.
•  For an after -school snack, serve fresh veggie dippers and homemade pita or tortilla chips.

Lentil and pinenut Bruschetta

1/2 cup pine nuts or chopped walnuts

2 cups baby spinach

1 cup fresh basil leaves

1 cup cooked lentils

2 tablespoons fresh flat-leaf parsley leaves, chopped

1 garlic clove, finely chopped

1 lemon

1 cup Greek yogurt

1/4 cup olive oil

Salt

Freshly ground black pepper

At the office

1/2 lemon

1/2 cup Parmesan cheese, sliced

Salt

Freshly ground black pepper

At home: Heat a small sauté pan over medium heat. Add the pine nuts or walnuts and cook until lightly toasted, 5 to 7 minutes. Lay them out on a wooden cutting board to cool, then chop them roughly to the size of the lentils.

If your knife is sharp enough to slice the spinach and basil leaves without bruising them, gently cut them into bite-size pieces. Otherwise, tear them by hand.

Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic. Squeeze the lemon into the lentils, mix, and then fold in the yogurt. Mix again, then slowly pour in the oil, stirring, as you do, to combine. At this point, taste the mixture, and season with salt and 2 good grindings of pepper. Finally, fold the roasted nuts into the dish, and finish with a drizzle of oil. The dish is now ready to serve.

The lentils and greens will keep in an airtight jar or container in the refrigerator for at least 3 days.

At the shop: For lunch, bring the lentils and greens close to room temperature before serving. They can go on a slice of buttered (and perhaps grilled) bread, or on a lettuce leaf as a salad. Top the lentils with a squeeze of lemon juice, some Parmesan, and a final grind of fresh pepper. Sometimes, if there are any lentils left after lunch, we serve them as a late-day snack, with a little extra salt at the end.

Ingredients

1 ripe avocado, pitted, peeled, and diced

1 lime, juiced

1/4 teaspoon kosher salt

3 cups cooked quinoa

1 teaspoon garlic powder

5-6 cherry tomatoes, sliced

1/2 jalapeño pepper, seeded and minced, optional 1/4 cup fresh cilantro, chopped

1/4 cup red onion, diced

1/4 teaspoon ground cumin

1/2 teaspoon cayenne

Instructions

1. In a medium bowl, mash together avocado, lime juice, and salt. Add remaining ingredients, then toss to combine well. Serve warm or cold

*Uncooked garlic has a very strong  flavor.  Mincing the garlic with a bit of sea salt breaks down the garlic into a paste which makes the flavor milder and allows it to blend easier into the other ingredients.

Savory Pita Crisps

Ingredients

6 Servings

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons oregano

1 teaspoon paprika

Salt and pepper to taste

1 -2 tablespoons olive oil

6 pita breads

Instructions

Preheat oven to 400°F. Line a baking sheet with foil and set aside until ready to use.

• Mix the garlic and onion powders, oregano, paprika, salt, and pepper in a small container.
• Brush each of the pita breads with olive oil, cut into 8 wedges (Kitchen shears makes this step easy.
• Arrange the wedges in a single layer on a baking sheet, and sprinkle with the seasoning mix.
• Bake in a 400F oven for 7 to10 minutes.

 

Greek Snack Parfaits

Ingredients

2 cups hummus; bought or homemade

½ cup crumbled Feta

1 (7-ounce) container Pitted Kalamata Olives drained & chopped

¼ cup chopped Roasted Red Peppers

1 large tomato, diced

1 small cucumber, diced

1 tablespoon fresh chopped oregano or dill

Instructions

• Spoon hummus into a clear cup or small individual size bowl.
• Sprinkle hummus with a layer of feta, olives, red peppers, tomato and cucumber.
• Garnish with fresh oregano and serve with homemade pita chips.

Spinach Hummus Pinwheel Wraps

Ingredients

4 cups packed spinach

1/4 cup low-sodium vegetable broth or water

1 (15-ounce) can cannellini beans

2 tablespoons lemon juice (from about 1 lemon)

1 clove garlic

1/8 teaspoon fine sea salt

4 whole grain tortillas

1 avocado, thinly sliced

1/2 cucumber, peeled and very thinly sliced

1 small red bell pepper, very thinly sliced

Instructions

1. Place spinach, beans, lemon juice, tahini, garlic and salt in bowl of a food processor and process until smooth.

Spread about 2 tablespoons hummus on 1 tortilla, leaving about an inch from the edge. Arrange 1/4 each of sliced avocado, sliced cucumber and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber and bell

Tuscan White Bean Dip

Vegan, Naturally Gluten Free, Grain Free

Ingredients

1 (15 ounce) can of cannellini beans, drained and rinsed

2 cloves of garlic

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4-6 large basil leaves

3 tablespoons olive oil, plus extra for drizzling on top

Instructions

1. Combine beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor.
2. Pulse a couple of times until the mixture looks somewhat chopped. Add in the 3 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy adding a teaspoon or two of water or more olive oil as needed for creaminess.

Serve with fresh veggie dippers and homemade pita chips

Vegan Veggie Dip

Naturally gluten free, dairy free, vegan, raw

½ cup raw almonds or raw sunflower seeds, shelled

¼ cup golden raisins

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 shallot, chopped

1 clove garlic

½ cup EVOO

½ cup water

Juice of 1 lemon

 

Combine in food processor until smooth.