BURNT GARLIC ASPARAGUS Fresh steamed asparagus, chilled, then when ready to serve sautéed in extra virgin olive oil, burnt garlic, smoked paprika, pink Himalayan salt and fresh grind black pepper! That's it. Easy. You won't want to pass this gem of a recipe by! Serves 4-6 as a side dish 1-1/3 lbs. fresh asparagus spears … Continue reading Burnt Garlic Asparagus
CILANTRO DATE CREAM A sweet, savory and herbal condiment for veggie meat sandwiches! Or use as a vegetable or bean soup topper. Fresh lime, smoked paprika, garlic and extra virgin olive oil bring it to the finish line a winner on all that counts! Makes 3/4 cup 10 whole dates cut crosswise in half … Continue reading Cilantro Date Cream
Can also be used as a side dish vegetable when heated.
SWEET POTATO HUMMUS
Simple and elegant combined makes everyone want to make this Velvety smooth appetizer delight! Exquisite texture and flavor. You wanted an easy appetizer to make for the holidays or any special occasion? This is it.
How much effort does it take to bake some sweet potatoes? Then what are you waiting for? Make them a few days ahead, then when needed, all you do is reach into the fridge. AFC Sweet Potato Hummus has a longer shelf life than most appetizers, so go for it. Surprise everyone with the newest State Of The Art Hummus – made Àla Sharon
Makes 2-1/2 cups
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ROASTED RATATOUILLE ANTIPASTO A really easy, flavorful antipasto that requires little effort or time! Makes about 4 cups Preheat oven to 400 degrees 4 c. red grape tomatoes, whole 1-1/3 lbs. fresh zucchini, semi-cubed 1 x 1/2 inch 6 oz. white baby eggplant semi-cubed 1 x 1/2 inch Combine veggies in large bowl. Drizzle with … Continue reading ROASTED RATATOUILLE ANTIPASTO
EXTRA VIRGIN MAYO Extra virgin coconut and olive oils processed with tofu, herbs, spices, apple cider vinegar and fresh lemon. Melt in your mouth mayo! Makes 2 cups 12.3 oz. pkg. extra firm water-packed tofu, rinsed 1/4 c. unrefined, cold-pressed extra virgin coconut oil - I used Walgreen's brand 1 t. sea salt Place in … Continue reading EXTRA VIRGIN MAYO
EXTRA VIRGIN OLIVE OIL MAYONNAISE Silken-type tofu processed with extra virgin olive oil, vinegar and spices to create a smooth, flavorful veggie mayo! Use as is, or add a few extra ingredients to make it Supreme! Either way, it's delicious and will suit all of your mayo needs - especially if you live in an … Continue reading EXTRA VIRGIN OLIVE OIL MAYONNAISE
ZUCCHINI AND KALAMATA OLIVE Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic! Serves 4 1 T. extra virgin olive oil 2 med. zucchini, unpeeled, cut into julienne strips (2 x 1/2 inch long and 1/4 - 3/8 inch wide strips) 4 Kalamata black olives, pits removed … Continue reading ZUCCHINI AND KALAMATA OLIVE
GRILLED PEANUT BUTTER AND ROASTED PEPPER SANDWICH Pan-fried in extra virgin olive oil and cracked pepper! A great grill cheese sandwich alternative! Makes 1 sandwich 2 slices of your favorite bread; I used multi-grain deli size creamy peanut butter, the common variety type found in all markets Poupon Dijon mustard, or other brand of Dijon … Continue reading GRILLED PEANUT BUTTER AND ROASTED PEPPER SANDWICH
ANTIPASTO RELISH FOR CRACKERS Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d'oeuvres I served and everybody loved it! It's simple, easy to … Continue reading ANTIPASTO RELISH FOR CRACKERS
ZUCCHINI BREAD STUFFING A sage and oregano seasoned bread stuffing with freshly shredded zucchini, onion and celery sauteed in extra virgin olive oil! Serves 6-8 Preheat oven to 350 degrees 3 T. margarine 4 T. extra virgin olive oil 1 c. diced celery 1 lg. sweet onion, diced 4 c. fresh shredded zucchini 2 t. … Continue reading ZUCCHINI BREAD STUFFING
SWEET RED PEPPER AND FENNEL STUFFING II Sauteed sweet red peppers, onion and celery in extra virgin olive oil, combined with dried stuffing mix with poultry seasoning and fennel seed! Serves 8 Preheat oven to 375 degrees 4 T. margarine 4 T. extra virgin olive oil ½ c. diced celery 1 c. diced onion 1 … Continue reading SWEET RED PEPPER AND FENNEL STUFFING II