Recipes

Categories

Finger Foods

Finger Foods

Dips, Sauces and Spreads

Dips, Sauces and Spreads

Starter Soups and Salads

Starter Soups and Salads

Recipes

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Thai Inspired Squash and Lentil Dip

This is a great dip for veggies or pita chips! The combination here is just crazy delicious…only problem is you won’t be able to stop eating it!!

Lentil Kale Filo Pockets

This elegant dish can be served as a main course or appetizer to impress company! Make a big batch and freeze on a baking sheet overnight, and then transfer to freezer bags. They will last for about 6 months in the freezer. When you are having company, pop a couple out of the freezer and bake!

Roasted Eggplant and Pomegranate Salad

The pop from the pomegranate “jewels” pairs so perfectly with the creamy eggplant in this delicious dish. Use it as a starter salad or a dip for veggies, chips or crackers.

Kale & Sweet Potato Slaw with Cranberries and Pecans

This is a really hearty salad for any meal! And yes ... the sweet potato is added raw and it is delicious!! Bring this salad to your next potluck and you will be the hero! This will make a very large salad, but it will keep in the fridge for a few days if you have leftovers.

Leek and Potato Soup

A deliciously creamy and comforting classic!

Mediterranean Roasted Tomatoes

This is a delicious appetizer served with some crusty bread for dipping or as a nice veggie side! Roasting the tomatoes really brings out their natural sweetness, the olives and feta add that Mediterranean salty touch! Try it once and you will be addicted!!

Almond Butter

This is a really great spread for your morning bagel or some crackers for an afternoon snack! It’s a wonderful alternative to peanut butter! This recipe will make about 1 cup of Almond Butter. It will store in an airtight container in the refrigerator for about 1 month. Note that in order to get proper consistency on this butter you need a really powerful blender such as a Vitamix or a Ninja.

Lemony Celery and Portobello Salad

This is a great change from a routine green salad. It is really easy to put together and it is really fun to eat, really fresh, lemony and crunchy!

Smoky Mediterranean Eggplant Salad

This dish is so creamy and smoky – really delicious! Serve it as a side salad or as an appetizer with some pita chips for dipping.

Zaatar Tomato - Cucumber Salad

This is a really simple salad to put together, but extraordinary because of this incredible spice mix Zaatar. It really makes the salad special! It’s a great addition to any brunch table or a side salad with a nice dinner.

Spiralized Shoe String Potatoes

These are crazy addictive!! They come out super crispy and tasty – from the oven – no deep frying necessary! You will need a spiralizer to create the shoe string effect here.

Spicy Ginger Edamame

Edamame are soy beans sold frozen in their pods. Thye are often served in Japanese restaurants as a starter sprinkled with sea salt. I thought it would be fun to spice them up a bit!

Creamy kale Soup topped with Kale Chips

This is a great soup to serve as a first course if you want to really impress company! The delightfully creamy soup is topped with an unusual soup topper- kale chips. They add a slight crispness in every bite that brings this soup to a whole new level! The soup can be prepared a couple of days in advance, store in an airtight container in the fridge. Just before serving heat the soup and top with the kale chips. If you prefer you can also pass around the chips and allow guests to top their own bowls as they please.

Basic Kale Chips

Kale chips are all the rage right now! So healthy, but yet just as addictive and snack-able as regular potato chips!

Baked Crispy Leek Chips

Oh yes I did say Leek Chips! These come out crispy and light, kinda a cross between an onion ring, a French fry and a potato chip! They work great as a guilt free yummy snack or set some out with some drinks as your guests arrive for your next dinner party!

Basic Roasted Pumpkin Seeds

When removing seeds from your pumpkins or squashes – do not throw them away! They make a great tasty snack! Here is my go to basic method for roasting them.

Mini Pumpkin and Goat Cheese Tarts

For this recipe I made 6 mini tarts using these adorable 5 inch molds that I bought! It makes a really nice presentation for an appetizer or light lunch. If you prefer however you can also make one large (12 inch) tart instead.

White Bean and Balsamic Leek Crostini

Creamy white beans on crispy baguette topped with luscious leeks and balsamic vinegar! What more could you want in a perfect party appetizer or lunch sandwich!

Roasted Tomato and Garlic Crostini

In this recipe, I am using roasted garlic as a vegetable on its own! The sweet, tender morsels glisten on top of the bites of perfectly roasted tomatoes and crispy bread.

Roasted Tomato and Poblano Soup

Roasting the tomatoes before processing them in the soup brings out their natural sweetness and bold flavours. This is a great soup to make in summer when you can buy big boxes of fresh tomatoes in the farmer’s markets for very little money. In this version of the soup I added poblano peppers for a touch of earthy heat. This soup is a real winner!

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