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Category Archives: Appetizers/Snacks

Grilled Shrimp with Cherry Salsa

July 16, 2018

I love this recipe- very simple and very much in season. Grab those cherries while they are still around and make a delicious salsa!!

  • 1 pound medium shrimp, cleaned and deveined
  • Salt
  • 1 teaspoon smoked paprika

Place the shrimp in skewers and sprinkle with salt and smoked paprika. Marinate for two hours in the fridge.

Cherry Salsa

  •  1 cup red or white cherries, pitted and chopped
  • 1 medium shallot, chopped
  • Juice of a medium lemon
  • 1 serrano chili, chopped
  • Salt

Transfer all the ingredients to a bowl. Mix well and let marinate for an hour or two.

Grill the shrimp till done and serve with salsa on top.

Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese

May 22, 2018

Golden Beets and Aspargus Salads

  • 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
  • 2 bunches asparagus, ends cut off and washed
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 375 degrees F.

Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.

Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.

  • ½ cup feta cheese, crumbled
  • ½ cup kalamata olives, sliced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • Pepper

Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.

Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.

Almond Flour and Agave Brownies

March 27, 2018

Brownies- take 3

  • 1/3 and ¼ cup agave
  • ½ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup almond flour
  • ½ cup cocoa
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

Heat oven to 350 degree F.
Grease an 8X8X2 pan.

Mix agave, oil, vanilla and eggs. Beat the mixture in an electric mixer for 2 to 3 minutes. Add almond flour, cocoa, baking soda, salt and cinnamon. Stir to till smooth. Pour into pan and bake till the done- about 15 minutes.

Pistachio Avocado Toast

November 5, 2017

I think everyone is serving avocado toasts these days- especially the vegan places. I am not vegan but I do enjoy an avocado toast every once in a while. I have tried some in the past and my gripe is that they all taste bland. I have no issues with vegan cooking but I feel most things I have tried at vegan restaurants or cafes, are bland. Vegan doesn’t mean without flavor??? I enjoy cooking all kinds of dishes, with or without meat- the most important thing is flavor… so, here is my version of avocado toast- a lot yummier and a lot cheaper!!

  • 1 ripe avocado, peeled and pit taken out and smashed
  • 1/3 cup cherry tomatoes, chopped
  • 1 garlic cloves, minced
  • 1 serrano chili, chopped
  • Juice of ½ lime
  • 1 teaspoon pistachio oil
  • 1 tablespoon chopped pistachios
  • 1 teaspoon salt
  • 2 tablespoons cilantro, chopped

Mix all the ingredients in a small bowl and check for seasonings.

  • 2 sourdough slices, toasted

Slather the avocado mixture on the toasted slices and serve!!

Spiced Fig Compote

November 21, 2016

This is a great appetizer for the big dinner… I always start with a simple cheese plate with a bowl of fig compote. I made this one with a bit of ground coriander and cayenne pepper. It gave it great flavor. I served it with a log of goat cheese and some delicious crackers. I also served a side of sweet spicy nuts.

  • 1 cup dried figs, sliced
  • ½ cup orange juice
  • Juice of one lemon
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper

Transfer the figs, orange juice, lemon juice, honey, salt, coriander and cayenne pepper into a small saucepan. Bring to a boil and simmer on medium low heat for about 20 minutes till the figs are cooked down and the moisture has cooked away. Serve with cheese and crackers.

Seekh Kebab

October 19, 2016

Here is something you can make with a salad.. these are always a hit and easy to make..

  • 1 lb ground turkey (dark meat is ideal, you can also use pork or lamb)
  • 1 medium onion
  • 5 cloves garlic
  • ½ inch ginger
  • 1-3 Serrano chilies deseeded
  • ½ cup fresh cilantro
  • 1-3 green cardamoms
  • 2 teaspoons salt
  • 1 teaspoons garam masala
  • 2 teaspoons coriander powder
  • A pinch of cayenne pepper
  • 1 large egg

Wooden skewers soaked in water for 2-3 hours.

Mince the onion, garlic, ginger, chilies, cilantro, cardamoms, salt, garam masala, coriander powder and cayenne pepper in a food processor. Add the ground turkey to a large mixing bowl and mix in the onion mixture. Add the egg and mix thoroughly but not too much, (over mixing can toughen the meat). Take each skewer and place a hand full of meat mixture evenly around it creating a long thin kebab. Place all the skewers either on a grill or a hot skillet. Cook till done.  Serve with cilantro chutney.

Fresh Corn & Arugula Salad with Queso Fresco

July 4, 2016
  • 4 ears of corn, taken off the cob
  • 3 cups of baby arugula
  • ½ cup roasted sliced almonds
  • ½ cup crumbled queso fresco

Dressing

  • 2 medium lemons, washed, cut in quarters and deseeded
  • ¼ cup water
  • ¼ cup extra virgin olive oil
  • ½ cup cilantro, chopped
  • Salt
  • Pepper

Transfer the ingredients to a blender. Blend till the dressing is creamy and smooth. Dress the salad and serve immediately.