Archive - Appetizers

Creamy Butternut Squash Soup – Blended with Carrots and Potatoes

Butternut squash is in season and soup is a great way to take advantage of this super healthy vegetable. A type of winter squash, butternut squash is rich in fiber and is an excellent source of vitamin A and E. I added some carrots and potatoes pureed in a blender making this soup very creamy with a beautiful orange hue. It’s a perfect dish to ring in the autumn season and to keep you warm on a chilly night!

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Smoked Salmon Tartines with Capers and Chopped Red Onions

If you have a party coming up, here’s a delicious hors d’oeuvre that takes only minutes to prepare. You can serve it chilled or at room temperature. It’s also easy to prepare ahead of time – just add to your favorite bread, toast, or cracker when ready to serve!

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Radish and Parsley Salad with Anchovy Dressing

Some people may get a little squeamish when they hear the word “anchovy”, but for me it’s quite the opposite. I grew up eating these tiny little fish in dried form as a side dish or appetizer. There are many uses for anchovies, but today I decided to mix them into my salad dressing. I used anchovy fillets packed in olive oil. Like most oily fish, they are full of omega-3 fatty acids and are generally low in pollutants like mercury compared to larger fish.

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Crispy Kale Chips Baked with Parmesan Cheese

I use kale a lot in my cooking and I usually pick up a bunch or two when I’m at the store. It’s packed with vitamins and other nutrients. I like to use it raw in green smoothies or cook into soups or stews like my Lentils and Brown Rice dish. If kale is too tough for your palate, try eating it as crispy chips. Besides being a very healthy snack, it’s way easier than making potato chips yourself. Try it out, they’re delicious and super crunchy!

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Dijon Mustard and Herb Roasted Potatoes

Oven roasted potatoes are one of the easiest side dishes to prepare. And they pretty much work with almost any main course. There are so many different variations but this one is really simple using ingredients you already have in your kitchen.

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Baked Eggplant Casseroles with Tomato and Mozzarella Slices

Looking back at my recent posts, there have been quite a few one-pot meals. I enjoy preparing and coming up with new creations and hope that my readers find them just as useful as I do. This particular dish can be prepared in many different ways, such as layering each ingredient lasagna-style and baking it in a large pan or how I prepared it using ramekins for individual portions. But no matter how it’s cooked, it will taste delicious!

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Italian Tomato and Mozzarella Crostini – Topped with Cured Meats and Fresh Parsley

I’ll make this post as quick and easy as the recipe itself is. Crostini – or “little toasts” in Italian – are a great appetizer or snack anyone can put together in a few minutes. I like using ciabatta bread for my Crostini which is then topped with cheese, tomatoes and different cured meats.

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