Category Archives: Appetizer

Raw (almost) Zucchini Boat Salad Appetizer

Ingredients: 2-4 Zucchini – preferably young squash that is 1 1/2 – 2 inches in diameter A handful of Cherry Tomatoes, cut in half or quarters 1-2 Scallions – slice thin Grated or Cubed Cheese – like provolone or mozzarella … Continue reading

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Hasselback Potatoes

This dish originated in Stockholm, Sweden and is named for the restaurant Hasselbacken where it was first served. 4 potatoes about 6 to 8 ounces each I like russets for this recipe but you can use other potatoes as well … Continue reading

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Caponata alla Siciliana

recipe submitted by Barb Simmons Caponata is served as an appetizer at room temperature over bruschetta toasts, or as an addition to an antipasto platter with cold cuts and cheeses. It can jazz up an Italian “sangaweech” of salami, provolone and … Continue reading

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Jicama Salsa

Jicama (HEE-kah-ma) is an edible root that’s mild and crisp with a hint of sweetness.  It can be peeled, cubed and roasted in the oven like a potato.  We prefer to eat it raw as a kind of chip to scoop … Continue reading

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Fried Green Tomatoes

Mid-summer and the tomatoes are getting ready to turn red, but before they do enjoy this classic side dish. Ingredients: 2-3 Firm green Tomatoes 1/2 cup all-purpose flour 1/4 cup milk 2 beaten eggs 2/3 cup fine dry bread crumbs … Continue reading

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Salsa Verde with Pipicha

Ingredients: 6-8 Tomatillos, husk and rough chop 3-4 dried chilies, remove seeds for less heat (ancho, cascabel, guajillo or a mix) 1 teaspoon salt, or to taste 1-2 Tablespoons chopped Pipicha (or cilantro) 1 clove of garlic, crushed Method: 1) Cover Chilies … Continue reading

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Fried Zucchini Squash Blossoms

One of our favorite delicacies of the summer season!  The flowers are very tasty lightly battered and fried as is.  We stuffed them with an herbed ricotta for a delicious treat! 12-16 Blossoms, stamens may be removed if prefered. Stuffing Ingredients: … Continue reading

Posted in Appetizer, Herbs, Summer Squash | 1 Comment