Category Archives: appetizers

Mar 21 2016
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appetizers, dinner, recipes

Falafel with Fresh Herbs

Falafel

Falafel is incredibly easy to make and is deliciously versatile. Place them on top of mixed greens, inside pita, or eat solo with tzatziki. This recipe asks for fresh cilantro and parsley, but feel free to play around with the herbs you add. Recipe inspired by Food52.

Ingredients

  • 2 cups chickpeas, drained and rinsed (about 1 1/2 cans, save the rest for salad toppings)
  • 2 cups chopped fresh parsley
  • 2 cups chopped fresh cilantro
  • 1 small onion, roughly chopped
  • 3 cloves garlic
  • Half a lemon, juiced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 cup flour
  • Canola oil, for frying

Method

Pulse onion and garlic in a food processer until well minced. Remove and set aside.

Mix chickpeas, herbs, and spices in the food processor until blended and only a little chunky. Add the onion-garlic mixture back in and pulse to combine. The mixture will be VERY sticky so add 1/4 cup of flour and mix until well combined. If it’s still too sticky, add the remaining 1/4 cup of flour and continue to mix.

Heat canola oil in large pan. Roll the dough into small balls and flatten to about 1 inch rounds. Fry each side about 2 minutes each. Let drain over paper towels.

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Mar 17 2016
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appetizers, holidays, recipes

Dairy Free Irish Soda Bread

dairyfreesodabread

Happy St. Patrick’s Day! Grab a green beer and whip up this super easy Irish Soda Bread recipe. Instead of buttermilk, I made a dairy free mixture that bakes just as well. Check it out below.

Ingredients 

  • 4 cups all-purpose flour, plus extra for golden raisins
  • 4 tablespoons of sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 4 tablspoons Earth Balance Coconut Spread
  • 1 3/4 cup of almond milk
  • 5 tablespoons of apple cider vinegar
  • 1 large egg
  • 1 teaspoon orange zest
  • 1 cup golden raisins

Method

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the coconut spread and mix on low speed until the butter is mixed into the flour.

In separate bowl, add the almond milk and apple cider vinegar. Stir until well combined.

With a fork, lightly beat the almond milk mixture, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the mixture to the flour mixture. Combine the golden raisins with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

If you’re not concerned about the dairy, top with Kerrygold Butter.

Recipe altered from the one and only Ina Garten’s, which you can find here: Ina Garten’s Irish Soda Bread

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Dec 04 2015
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appetizers, recipes

Autumn Galette

AutumnGalette

It’s nearly impossible for me to stop into Boston Public Market and not stock up on seasonal local produce. Everything looks so fresh and colorful! This Autumn Galette recipe is inspired by a recent Instagram post by Food52 and uses my favorite herb mix, herbs de Provence. It’s a breeze to cook and would make a delicious appetizer dish for any party.

Ingredients

• 1 large russet potato
• 1 large sweet potato
• 1 large yellow beet
• 1 large watermelon radish
• 2 frozen pie shells, thawed
• Olive oil
• Herbs de Provence
• Salt and pepper

Method

Take the defrosted pie shells and gently roll them out, making sure the dough isn’t too thin.

Take the potatoes, beet and radish. Slice each into thin circles and place in large mixing bowl. Liberally add olive oil and herbs de Provence and mix, making sure the vegetables are covered.

Place the potatoes, beet and radishes in the center of pie crust. Have fun with this! Use the colors and make a fun design or pattern. Roll up corners.

Place on baking sheet with parchment paper. Brush olive oil on the crust and cook at 375 degrees for 45 minutes.

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Oct 28 2015
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appetizers, breakfast, recipes

Pumpkin Sage Mini Muffins

PumpkinSage

Try these seasonal, savory fall muffins as a substitute for dinner rolls. They work as a terrific accompaniment for soups, too. The recipe is free of sugar, but try topping them with fresh apple butter to fulfill your sweet tooth. Quick, easy, and delicious!

Ingredients

  • 1 cup whole wheat flour
  • ½ cup oats
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1 tsp salt
  • ¼ cup sage
  • 1 can pumpkin puree
  • ¼ cup olive oil
  • 1 tbsp apple cider vinegar

Method

Preheat over to 350 degree F.

Toss the flour, oats, baking powder, baking soda, and salt into bowl. Mix until all ingredients are well combined. Chop the sage into small pieces (feel free to add more for extra flavor) and toss into dry mix.

Add the canned pumpkin, olive oil, and vinegar. Stir well.

Mix all the dry ingredients till well combined. Chop the sage into small pieces and throw it into the dry mixture. Add the pumpkin puree, olive oil and vinegar and stir well. Do not over mix the dough.

Grease mini muffin pan with olive oil. Scoop mixture into pan and bake for about 30 minutes.

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