Appetizers
Grilled Vegetable FocacciaIngredients:1 red pepper, seeded and cut in half 1 green pepper, seeded an cut in half 1 whole portabello mushroom with stem trimmed 1 sweet onion, quartered 1/2 cup creamy parmesan peppercorn dressing or other favorite such as Caesar or ranch dressing Focaccia bread Mozzarella cheese Directions: Cut onion into quarters and spear with toothpick to hold together. Place quarters along with mushroom and peppers in shallow dish and cover with dressing. Set aside at least 20 minutes. Grill vegetables over high heat until tender. Cut vegetables into 1/4-inch strips and toss together. Spread over focaccia and cover with mozzarella cheese. Bake at 375 degrees until cheese melts and begins to bubble. Bruschetta with Plums and Fresh BasilIngredients:1 sourdough baguette 2 tablespoons olvie oil 6 ounces cream cheese 2 fresh plums 1 cup fresh basil Directions: Slice baguette into 24 1/4-inch-thick peices. Brush with olive oil; toast in a 350-degree oven until golden brown. Spread each slice of bread with cream cheese. Slice plums into thin slices. Place a plum on each bruschetta. Garnish with fresh basil leaf. Makes 24 bruschetta. Dawood Basha Salsa Hara (Meatballs with Spicy Sauce)Ingredients:1 pound ground beef 2 tablespoons fresh coriander, chopped 2 tablespoons parsley, chopped 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 onion, chopped 2 tablespoons white flour 2 tablespoons peanut oil 2 cups tomato sauce 2 tablespoons pine kernels 1 tablespoon parsley Salt and white pepper, to taste Directions: Mix beef with herbs and chopped onions. Form into small balls of 1/2 ounce, dust with flour and fry in peanut oil until golden-yellow. Heat the tomato sauce and spread evenly in a shallow dish. Add the meatballs and sprinkle with the pine kernels and parsley leaves. (Note: The meatballs also can be deep-fried.) Fruit Kebabs with Lemon and CayenneIngredients:4 ripe plums, halved and pitted 4 ripe peaches, halved and pitted 4 ripe nectarines, halved and pitted 2 lemons, juiced 1 teaspoon cayenne pepper Mint sprigs (optional) Directions: Cut each half of fruit into thirds. Place fruit in a medium bowl. Add lemon juice and cayenne pepper; mix well. Marinate fruit for 1 hour. On a skewer, alternate fruit wedges; chill. Garnish with mint sprig, if desired. Makes 24 kebabs. Recipe courtesy of California Tree Fruit Agreement Barbecued WalnutsIngredients:1-1/2 cups walnut halves or pieces 2 cloves garlic, peeled and chopped 1/2 teaspoon ground cumin 1/2 teaspoon salt 3 tablespoons olive oil Directions: On a 12-inch square of foil, combine walnuts, garlic, cumin, salt and oil. Wrap and seal in a foil packet. Grill over medium hot coals, turning occasionally, about 10 minutes. Use as a garnish, as a snack or as an appetizer on toasted beguette slices spread with herbed goat cheese. Makes 1-1/2 cups. NOTE: To prepare in the oven, bake foil-wrapped walnuts in preheated 425-degree oven for 10 to 15 minutes, turning packet occasionally. Red Pepper RollsIngredients:4 red bell peppers 1 ripe peach, diced 6 ounces goat cheese 10 fresh basil leaves, julienned 2 tablespoons olive oil Coarse salt Fresh ground black pepper 24 toothpicks (optional) Directions: Fire-roast red peppers over an oven flame until skin blisters. Remove skin. Cut peppers in half and remove seeds and stem. Cut each half into three long strips. In a bowl, combine peach, goat cheese and basil; mix until well combined. To assemble, place peppers flat, skin-side down. Put 1/2 teaspoon of peach mixture on one end of each red pepper slice. Roll up pepper, peach mixture will be in the center. Brush the rolled peppers with olive oil and season with salt and pepper. slide a tooothpick through each rolled pepper, if desired. Makes 24 red pepper rolls. Oven-baked Okra/Lady FingersIngredients:2 tablespoons butter 1 small onion, finely chopped 1 garlic clove, finely chopped 1 1/2 pound okra, cleaned, blanched 2 cups tomato sauce 1 bay leaf 1 pinch ground nutmeg 1/2 teaspoon cardamon, ground 2 medium tomatoes, peeled, seeded and cubed 1 tablespoon fresh coriander, finely chopped Salt and freshly ground black pepper, to taste Directions: Heat butter in a pot. Saute the onion and garlic quickly in the hot butter. Add the okra, tomato sauce and spices and bring to a boil. Simmer for 15 minutes. Add the tomato cubes and chopped coriander and bring to a boil again. Season to taste. Stuffed Vine LeavesIngredients:2 medium onions, finely chopped 2 carrots, grated 5 tomatoes, peeled and diced 2 cups rice 1/2 cup parsley, finely chopped 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh coriander, finely chopped salt and freshly ground white pepper, to taste 2 tablespoons lemon juice 1/2 cup sunflower oil 1 pound vine leaves Directions: Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly. Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter. Courtesy of FitnessandFreebies.com Back to Previous Page
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