Tag Archives: appetizer

Beet Green Salad with Radish, Goat Cheese, and Poppyseed Dressing

Everyone knows the health benefits of beets but what about the leafy greens of the beet? Did you know that beet greens are packed with nutrition too? AND they’re delicious!


Think of beet greens as a mix between spinach and swiss chard and prepare accordingly. Raw in a salad, added to a smoothie/juice, or satueed with spinach–all preparations are delightful for this underused green. I’ve prepared this fresh beet green-radish salad which would be a perfect appetizer, side dish or lunch! The recipe is easy to make and packed with flavor. Now you don’t have to wonder…am I allowed to eat these?

beet green salad

Beet Green Salad

Beet Greens, 1 bunch

Radish, 4

Vinegar (I used a combination of pear vinegar and orange-champagne…just because)

Olive Oil


Mustard (I used this)

Poppy seeds

Salt and Pepper

Goat Cheese (optional)

1. Rinse the beet greens and radish. Side note: It is important to use the greens within 2-3 days of buying them.

2. Chop greens, dice radish and put in a bowl.

3. Make vinaigrette: combine vinegar, salt and pepper, poppy seeds, mustard, and agave then stream in olive oil while whisking into a dressing.

4. Add the dressing to the salad. You can serve immediately or let it sit for up to a day in the fridge. If you let it sit, the vinaigrette will marinate and “cook” the greens for a well-developed flavor and texture.

5. Add goat cheese! (Optional if you’re keeping it dairy free)

Let me know what you think!


Salsa Trio

With salsa and chips, life is complete. You can quote me on that.

So today I bring you recipes for three salsas. You’re welcome. 😉

salsa trio
LEFT: Tomatillo-Corn Salsa MIDDLE: Roasted Tomato Salsa with Cumin RIGHT: Grilled Poblano Salsa

Keep in mind that each of these recipes can be adapted to your spice palate.

Ingredients for Tomatillo-Corn Salsa:




Oregano, fresh

Corn, fresh off cob

1. Peel and rinse tomatillos then add to a vegetable grill tray with jalapeno and grill until charred and blistered.

grilled tomatillo

2. Dice onion and garlic and sautee with vinegar and fresh oregano.

3. Add sauteed items to grilled items and blend until combined.

tomatillo salsa

4. Add fresh corn from cob to the salsa.

5. Season to taste. Crumbled feta is a nice addition to this

Ingredients for Roasted Tomato Salsa :


Yellow Pepper


Hot Pepper





1. Add tomato, onion, tomatillo, and peppers to a baking dish. Drizzle with olive oil, salt, and cumin seeds.

2. Roast for 30ish minutes at 350.

tomato salsa

3. Add ingredients to a bowl and blend with fresh cilantro.

4. Season to taste and eat!

Ingredients for Grilled Poblano Salsa:

Poblano Peppers



Red Wine Vinegar



1. Add poblano peppers and jalapeno to vegetable grill pan and grill until charred.

grilled poblano

2. Meanwhile, add diced garlic to a bowl with vinegar, salt, and sugar.

3. Once peppers are evenly blistered and look cooked through, remove from the grill and add to a bowl then put a lid or layer of plastic wrap on top of the bowl. This process helps separate the skin of the pepper from the flesh. After about 10 minutes, peppers should be cool enough to touch: peel the skin off of the peppers. As you peel the skin, you can also remove some seeds. Remember: the seeds of peppers contain the heat so depending on how spicy you want it, keep that tip in mind.

4. Once peppers are cleaned, add to the the garlic-vinegar and blend until a smooth consistency is formed.

5. It’s that easy and ready to serve! This is a great hot sauce as well. Don’t be shy to add drops of this to your tacos/soup/etc. Also, if you like it spicier, add more jalapenos to the mix. With one jalapeno used in this recipe, it was a medium heat (IMO).

When properly stored, these should last up to two weeks…in the fridge that is. 😉



Zucchini-Carrot Fritters

It is that time of year when zucchini is bountiful and one can have only so much zucchini bread! This recipe is simple and tasty and not heavy like most fried foods. Give it a try for your next cocktail party or just because you want it NOW! 😉

 Zucchini Carrot Fritter

 The following recipe made about 20 fritters.


1 Zucchini, large

1 Carrot

1 Red onion, small

2-3 cloves Garlic

1 Tb Ginger, grated

1/2 Jalapeno, grated

Mint, fresh, chopped

3 tsp Salt, to taste

3 tsp Curry Powder, to taste

1 Egg

1/2 cup Chickpea Flour

Coconut Oil, as needed to fry the batch

1. Grate zucchini, carrot, and onion using a box grater. Add some salt and allow the ingredients to sit for 5 minutes. You’ll see a lot of liquid released from the vegetables. Grab a handful of the grated vegetables are SQUEEZE the water out then put that handful into an empty bowl. Repeat until remaining vegetables are drained.

2. In a bowl with grated (and squeezed) vegetables, add grated ginger, garlic, and jalapeno, curry powder, mint, salt, and egg. Mix all ingredients together until well combined. Taste for seasoning: do you want it spicier? add more jalapeno or curry powder! does it need more salt? add some!

3. Add chickpea flour to mixture and mix until it is all absorbed into the vegetables. Allow to sit for at least 5 minutes before starting to fry.

4. In a fry pan, add coconut oil and with a medium heat, add in drop of the batter. Cook about 2-3 minutes on each side, or until golden brown.

5. Remove from pan, allow to cool on a paper towel and sprinkle with salt.

6. Serve with a mint chutney or crema.

Herbed Crema:

Sour Cream or Plain Greek Yogurt

Herbs, fresh (mint, parsley, cilantro, dill etc)

Lemon zest and juice

Pepper/jalapeno/crushed red pepper flakes


1. Blend herbs, lemon, and pepper with some oil until a pesto like consistency.

2. Mix herb blend with sour cream/yogurt. If you don’t prefer dairy, simply use the herb blend as-is to dress your fritters.

3. Done! Now EAT!!! 😉

Za’atar Hummus

Za’atar is a spice blend of thyme, oregano, sumac berries, and sesame seeds. You can make your own or buy it. A friend gifted me some from a trip to Dubai (lucky me!) so I’m working with THE BEST!


Look at those veggies!!! YUMM! Who can resist?


1 can Chickpeas

1 Lemon

2-3 cloves Garlic

2-3 tsp Salt

1-2 tsp Crushed red pepper flakes

1/2 cup ? Water

1/4 cup ? Tahini

1/4 cup ? Olive Oil

2-3 tsp ? Za’atar

*The ? are noted approximate measurements. You can use more of less based off of your hummus preference: creamy? chunky? sesame-y? za’atar-y? etc…

1.Chop garlic and add to lemon juice and zest and let it sit for a few minutes then mix in the tahini.

2. In a food processor: add ingredients except water and oil.

3. Slowly add in water to enable the chickpeas to blend easily but not too much so it isn’t watery.

4. Stream in olive oil.

5. Add za’atar and blend to combine.

6. Serve with sprinkled za’atar on top.

Socca with Pepper, Onions, and Egg Whites

Socca is a savory crepe made from chickpea flour. It tastes delicious and is a perfect canvas for any variety of toppings.

socca1 socca2


Chickpea Flour


Olive Oil


Cumin Seeds

Red pepper flakes



Olive Oil

Red Pepper


Egg whites


1. Measure 1/2 cup chickpea flour and water, add to a bowl with salt and 1 Tb olive oil. Mix together until a batter is formed. Add spices (this is where you get creative giving flavors to the batter). Try: cumin, red pepper flakes, rosemary, turmeric, thyme, lemon zest, curry powder, fennel seeds…anything will work! Let the batter sit (most recipes say for at least 30 minutes but do what you can). *These measurements created about 6 6” soccas*

2. Sautee onion, garlic, red peppers then add cilantro. Put to side.

3. Cook eggs: I likes scramble for this but you could do any version that you like. (Don’t use eggs if you want this to be vegan, obv.)

4. Heat pan and add a small amount of oil. Then pour batter into the pan and move pan around to spread the batter. Use your crepe making skills for this. 😉 After I flipped it, I added za’atar to the top side while the bottom cooked. *Thanks Tal!*

5. Assemble and eat!

Shout out to Lori for introducing me to socca; we made it with sauteed mushrooms, Italian parsley, and Gruyère: that was bomb!

socca 3

Tapenade: Kalamata Olive Spread



Kalamata Olives

Manzanilla Olives, with pimento

Lemon, zest and juice



Italian Parsley

Walnuts, soaked

Sunflower seeds, soaked

1. Soak nuts in water for at least 20 minutes.

2. Add ingredients to food processor and blend to desired consistency.

Serve as a spread with pita chips, crudite, flatbread crackers, or on a sandwich!

Basil-Spinach Hummus

Fact: You loves hummus. Fact: Hummus is easy to make. Fact: Store-bought hummus is gross.

Great Idea: Make your own hummus!

spinach basil hummus


Served on toast with alfalfa sprouts.



Lemon, zest and juice


Salt and pepper


Basil, fresh

Spinach, fresh (like 3 handfuls)

Water (to dilute consistency)

Olive Oil (for flavor)

1. Put all ingredients in a food processor and blend to desired consistency.

2. Put in bowl and serve as a spread in sandwich, as a dip with crudite or pita chips.

A two-step hummus?! YESSS! Do it. Make it. Try it. Love it.


Qunioa-Chickpea Cakes

quinoa chickpea cakes

Served with a cool mixed herb-yogurt dressing.




Spices: cumin, coriander, mint, paprika, salt and pepper


Chickpea flour (or panko or breadcrumbs)

Coconut Oil

Herbed Yogurt:



Fennel Fronds

Italian Parsley


Lemon zest and juice

Salt and Pepper

Plain Greek Yogurt

1. Cook quinoa. Cook chickpeas (or take from a can).

2.Mix quinoa, chickpeas, spices, herbs, egg, and chickpea flour in a bowl.

3. Make patties from the ‘dough’ and pan fry with coconut oil.

4. With hand blender, mix herbs, lemon, and yogurt.

5. Serve sauce with cakes.

*This was a random recipe inspired by overcooked quinoa that I couldn’t throw out…and it totally worked! Try these ‘cakes with lentils or black beans–both amazing. You can also sautee onion, garlic, red/green peppers, celery and herbs and add that to the ‘dough’ before frying.

**You could make these in a smaller size and serve as an appetizer or use 1/4 cup measurement for a meal portion.

Cauliflower-Parsnip-Potato Soup


Sauteed mushrooms on top of the soup adds texture and complements the flavor of this soup.








Olive Oil

Salt and Pepper


1. Roast chopped parsnip, cauliflower and garlic (covered with foil) in 375 oven for 40+ minutes.

2. Sautee onions in a pot then add the roasted vegetables, cumin, salt and pepper. Add chopped potato and water and bring to a boil until potatoes are cooked through.

3. Allow to cool down then blend with immersion blender until thick and creamy.

4. Sautee mushrooms with garlic oil, salt, and red pepper flakes.

5. Serve mushrooms on top of soup for added texture, flavor, and meatiness.