This recipe came from a diabetic cook book I received from a website called Canola Info. I liked how it was an easy, healthy side dish with a significant kick. I’ve modified it a bit from the original because I wanted to add my own flair :) That’s what chef’s are supposed to do, right? While this is definitely a better recipe for the summer (being that zucchini and tomatoes are summer veggies) it can really be made any time of the year.
I whipped these up to go along with a southwestern stew I made to finish off the leftover turkey from Thanksgiving. I couldn’t believe how fantastic they were. Only issue was what to do with the leftovers!
Hummus is a staple in my fridge on most days. It’s healthy and it tastes great on pitas, chips, crackers or even on a sandwich as a spread. What’s even more amazing is how easy it is to make from scratch (you will need a food processor for this recipe). Most of the ingredients you probably have in your cabinet, with the exception of chickpeas and tahini.
My favorite salad at an Italian restaurant is caprese, hands down. There is nothing like fresh Mozzarella, sweet tomatoes, basil and the tang of balsamic vinegar drizzled on the top. I’ve taken this classic and created an easily edible form by putting it on skewers. It’s also easy to store the ingredients because they come in their own little packages.
Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer. Polenta is great because you can buy it already prepared and refrigerate what you don’t use (optimal for single person recipes!). This lower fat appetizer will surely be a hit if you bring it to a party or prepare it at home. This recipe below will work for 1 or 2 people depending on how much you plan to eat :)
This is just one of a few appetizers I plan to post in the next few days. With all the holiday parties coming up there is no doubt some of you might be in need of an appetizer idea that isn’t just the standard. This creamy and cheesy dip has an added kick with green chiles and cayenne pepper. Be sure to drain the ricotta the day you want to serve the dip. I recommend serving it with tortilla chips, but bread or crackers would also work well.