Whet your appetite with these nutritious and delicious appetizer recipes.

Apple Cranberry Stuffing

Apple Cranberry Stuffing
Number of Servings
Serves 8
Ingredients
  • 10 slices Ezekiel 4:9 Sprouted Whole Grain Bread
  • 4 tbsp Olive Oil
  • 1 cup Onion
  • 1 cup Celery
  • [q:1 1/2] cup Green Apple
  • [q:3/4] cup Dried Cranberries
  • 2 tsp Rosemary
  • 1 tsp Thyme
  • 2 tsp Sage
  • 2 cups Vegetable Broth
Directions
  1. Cut 10 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into crouton-sized pieces. Toast for 10 minutes at 400 degrees Fahrenheit.
  2. Pour olive oil, onion, celery and green apple into a heated cast iron skillet. Sautee until soft.
  3. Add toasted bread pieces into a large bowl. Combine with vegetable and apple mixture.
  4. Add dried cranberries, rosemary, thyme and sage. Mix well.
  5. Pour two cups of vegetable broth on top. Stir.
  6. Transfer all ingredients into casserole dish.
  7. Bake at 325 degrees for 25 minutes.
  8. Enjoy.
Nutrition Info
227 Calories, 5 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 16 g Total sugars (0 g Added sugars), 5 g Fiber, 9 g Total fat (1 g sat), 161 mg Sodium, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Vitamin K, Folate, Phosphorus

Pistachio Pesto

Pistachio Pesto
Prep Time
10 min prep time
Number of Servings
1 1/2 cups
Ingredients
  • 1 cup shelled raw pistachios
  • 1 cup fresh basil leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 3 garlic cloves, pressed
  • [q:1/2] cup extra-virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 tsp kosher salt
  • [q:1/2] tsp freshly ground black pepper
Directions
  1. In a food processor, pulse pistachios until coarsely chopped. Add basil, parsley, and garlic and pulse until mixed well.
  2. With motor running, slowly add oil, about one-third at a time, and process until combined well. Add lemon juice, salt, and pepper and pulse until combined well.
  3. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Info
Per serving (serves 6): 283 Calories, 5 g Protein, 8 g Carbohydrates, 3 g Fiber, 27 g Total fat (4 g sat), 142 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin C, E, [nutrition:1] Vitamin B1 (thiamine), Phosphorus

Peanut Butter Crunch Balls

Peanut Butter Crunch Balls
Prep Time
30 min prep time
Number of Servings
makes about 15 balls
Ingredients
  • 1 cup peanut butter 
  • [q:1/2] tsp Himalayan pink salt or sea salt
  • 2 cup pitted Medjool dates
  • 1 cup raw blanched peanuts, toasted* 
  • [q:1/4] cup cacao nibs**
Directions
  1. Process peanut butter, salt, and dates in a food processor for 1 minute, or until they form a sticky paste. 
  2. Add toasted peanuts and pulse for 30 seconds to 1 minute, depending on how chunky you want them to be. Add cacao nibs and pulse for 10 seconds more. 
  3. Roll mixture into about 15 balls and store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Nutrition Info
Per serving (1 ball): 245 Calories, 7 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (3 g sat), 68 mg Sodium, [nutrition:2] Vitamin B3 (niacin),  [nutrition:1]  Vitamin B6, E, Folate, Magnesium, Phosphorus

Hawaiian Shrimp Kebabs with Sweet Chili Sauce

Hawaiian Shrimp Kebabs with Sweet Chili Sauce
Prep Time
30 min prep time
Number of Servings
serves 10
Ingredients

Sweet Chili Sauce

  • 3 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • [q:1 1/2] tsp red pepper flakes
  • 1 Tbsp cornstarch
  • [q:1/3] cup rice vinegar
  • 1 Tbsp soy sauce
  • [q:2/3] cup honey
  • [q:1/4] cup water

Kebabs

  • 2 lb jumbo shrimp, peeled and deveined
  • [q:1/2] teaspoon kosher salt
  • 1 tsp freshly ground black pepper
  • [q:1/2] tsp paprika
  • 1 pineapple, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch chunks
  • 1 large red bell pepper, seeded and cut into 1-inch chunks
  • 1 large green bell pepper, seeded and cut into 1-inch chunks
  • Olive oil, for brushing
Directions
  1. Prepare sauce: Whisk together all sauce ingredients in a saucepan over medium-low heat. Allow sauce to thicken for 2 to 3 minutes, and then remove from heat and set aside.
  2. Preheat a grill to medium-high heat.
  3. Prepare shrimp: Place shrimp in a bowl and season with salt, black pepper, and paprika. Thread shrimp, pineapple, onion, and bell peppers onto 10 skewers. Brush each side of kebabs with oil.
  4. Place shrimp on grill. Cook until shrimp become opaque on both sides and pineapple and veggies begin to char, 2 to 3 minutes per side.
  5. Transfer to a serving platter, drizzle with sauce, and serve immediately.
Nutrition Info
Per serving (2 skewers): 419 Calories, 27 g Protein, 70 g Carbohydrates, 4 g Fiber, 5 g Total fat (1 g sat), 1,137 mg Sodium, [nutrition:5] Vitamin B6, B12, C, Phosphorus, [nutrition:2] Vitamin B3 (niacin), E, Folate, Zinc, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), Calcium, Magnesium, Potassium

Fermented Garlic-Dill Pickles

Fermented Garlic-Dill Pickles
Prep Time
10 days prep time
Number of Servings
Makes approximately 8 pickles
Ingredients
  • 12 oz (6 to 8) small, firm organic cucumbers
  • 5 Tbsp pickling salt or other pure salt
  • [q:1/2] gallon (2 qt) chlorine-free, filtered water
  • 1 bunch dill
  • 6 cloves peeled garlic
Directions
  1. Thoroughly rinse cucumbers. Cut thin slice with a paring knife off blossom end of each cucumber. (This is the end opposite the stem. The reason this end is cut is because it contains enzymes that soften the cucumber as it ferments.)
  2. Make brine by dissolving salt in [q:1/2] gallon of filtered water.
  3. In a half-gallon sterilized fermenting jar with an airlock lid, place dill and garlic. Pack whole cucumbers on top of herbs. Pour brine over, making sure cucumbers are completely covered and there’s 1 to 2 inches of headspace at top. (You may not need all brine.) Place a fermentation weight on top of cucumbers to make sure they stay under liquid. Tighten lid.
  4. Set jar in a cool, dry location between 60° to 70° away from sunlight.
  5. Check jar daily. If surface scum appears, skim it. Retighten lid after. Once bubbles have stopped rising (after about 6 or 7 days), transfer jar to fridge for an additional 3 days. Skim as needed. Pickles should taste sour when done. Store in fridge for up to 2 months.
Nutrition Info
Per Pickle: 7 Calories, 2 g Carbohydrates, 1 g Fiber, 526 mg Sodium, [nutrition:1] Vitamin K

Fiery Butternut Squash Ketchup

Fiery Butternut Squash Ketchup
Number of Servings
About [q:2/3] cup
Ingredients
  • [q:5 1/2]  oz leftover roasted butternut squash
  • 1 tsp harissa paste
  • Juice of [q:1/4] unwaxed lemon
  • Pinch of sea salt flakes
  • 2 tsp plain soy yogurt
Directions
  1. Add roasted squash, harissa paste, lemon juice, and salt with scant [q:1/2] cup of cold water to a blender. Or, alternately, blend in a bowl with a hand blender and blitz until smooth.
  2. Swirl through yogurt and serve as a dip.
Nutrition Info
Per serving (serves 2): 41 Calories, 1 g Protein, 10 g Carbohydrates, 2 g Fiber, 150 mg Sodium, [nutrition:4] Vitamin A, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B6

Stuffed Crimini Mushrooms with Kale and Sausage

Stuffed Crimini Mushrooms with Kale and Sausage
Prep Time
45 min
Number of Servings
makes 20 mushrooms
Ingredients
  • 20 medium crimini mushrooms
  • 3-4 Tbsp avocado oil or melted coconut oil or ghee, divided
  • 1 medium onion, diced small
  • 3 cloves garlic, minced
  • 1 lb gluten-free chicken sausage (without casing)
  • 1 red bell pepper, diced small
  • [q:1 1/2] cup chopped kale leaves
  • [q:2/3] cup almond meal*
  • [q:1/2] tsp sea salt
  • [q:1/4] tsp black pepper
Directions
  1. Preheat oven to 350°.
  2. Rinse and dry mushrooms. Remove stems. Reserve stems for making vegetable broth, if desired; place in a food storage bag and freeze.
  3. Toss mushroom caps in a bowl with 1 to 2 tablespoons of the oil or ghee. Set aside.
  4. Heat 2 tablespoons of oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for
  5. 3 minutes to allow onion to soften. Add sausage and break apart with a spoon or spatula into very small pieces. Cook for 4 to 5 minutes to allow sausage to cook most of the way through. Add bell pepper and kale and sauté for 2 to 3 more minutes, just long enough to allow kale to wilt.
  6. Remove skillet from heat and add almond meal, salt, and pepper. Stir until well combined.
  7. Spread mushroom caps out evenly on sheet pan and, using a scoop or a spoon, stuff each one with a generous amount of kale and sausage mixture, packed tightly into a mound. Place in oven for 25 minutes. You may want to cover mushrooms with foil after the first 15 minutes to prevent overbrowning.
Nutrition Info
Per serving (4 mushrooms): 405 Calories, 20 g Protein, 14 g Carbohydrates, 4 g Fiber, 31 g Total fat (5 g sat), 699 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:4] Vitamin B2 (riboflavin), B3 (niacin), B6, Phosphorus, [nutrition:2] Vitamin B12, [nutrition:1] Vitamin A, B1 (thiamine), Calcium, Folate, Iron, Potassium, Zinc

Gnocchi with Asparagus, Edamame, and Parmesan

Gnocchi with Asparagus, Edamame, and Parmesan
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb store-bought potato gnocchi 
  • Extra-virgin olive oil
  • 1 large bunch of asparagus  (1 lb), woody stems removed, cut into 2-inch pieces 
  • Sea salt and black pepper
  • 1 cup frozen shelled edamame beans
  • 1 Tbsp chopped chives
  • Juice of 1 small lemon
  • 2  oz Parmesan cheese, shaved
Directions
  1. Bring a large pot of salted water to boil and add gnocchi. Cook for 2 to 3 minutes, until gnocchi float to top. Drain and refresh under cold running water. 
  2. Heat a large frying pan over medium–high heat, drizzle with oil, and, once hot, add asparagus, along with a pinch of salt. Fry for about 2 minutes, until asparagus pieces are starting to char but are still crisp. Remove asparagus from pan. 
  3. Place pan back on heat and add frozen edamame together with a splash of water and a pinch of salt. Cook for 2 to 3 minutes, until edamame are soft yet still have a bite. Drain and add to asparagus. 
  4. In same pan over medium–high heat, drizzle some oil and, when hot, add gnocchi. Fry until gnocchi are golden and crispy. Remove from pan and allow everything to cool slightly. 
  5.  Combine gnocchi with asparagus, edamame, and chives. Squeeze over lemon juice, drizzle over some oil, and season with a big pinch of salt and lots of pepper. To serve, place salad on a serving plate and scatter over shaved Parmesan. 
Nutrition Info
303 Calories, 15 g Protein, 32 mg Cholesterol, 42 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 6 g Fiber, 9 g Total fat (3 g sat), 556 mg Sodium, [nut:5] Folate, [nut:3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin C, Vitamin K, Phosphorus, [nut:2] Vitamin B3 (niacin), Vitamin B6, Calcium, Iron, [nut:1] Vitamin E, Magnesium, Potassium, Zinc

Baked Stuffed Acorn Squash

Baked Stuffed Acorn Squash
Prep Time
90 min prep time
Number of Servings
serves 4
Ingredients
  • 2 acorn squash
  • 1 Tbsp unsalted  butter, melted
  • [q:1/4] tsp salt
  • [q:1/8] tsp black pepper
  • 1 Tbsp olive oil
  • 1 lb turkey or chicken sausage links (casings removed)
  • 1 leek, chopped (white and light green parts only)
  • 2 apples, cored and chopped
  • [q:1/4] tsp dried sage
  • [q:1/4] cup dried cranberries
  • [q:1/4] cup chopped walnuts
  • 1 Tbsp maple syrup, optional
Directions
  1. Preheat oven to 400°.
  2. Cut each squash in half crosswise and remove seeds with a spoon. Cut a thin slice off bottom of each squash half. (This helps it stand upright during cooking.) Brush insides of squash halves with melted butter. Sprinkle salt and pepper over. Place squash halves cut-side down in a large roasting pan. Bake for 40 minutes to 1 hour, depending on size of squash halves, until tender when pierced with a fork. Reduce oven temperature to 375°.
  3. Heat oil in a large pan set over medium heat. Add sausage and sauté for 5 minutes, breaking it up into small pieces with a large spoon. Add leek, apples, and sage and sauté for another 7 to 10 minutes, until apples are tender. Stir in cranberries, walnuts, and maple syrup, if using. 
  4. When squash is tender, turn halves upright in roasting pan. Evenly stuff each half with sausage mixture. 
  5. Bake, uncovered, for 10 to 15 minutes, until filling is slightly browned.
Nutrition Info
540 Calories, 21 g Protein, 52 g Carbohydrates, 7 g Fiber, 30 g Total fat (7 g sat), 871 mg Sodium, [nutrition:5] Vitamin B6, [nutrition:4] Vitamin B3 (niacin), Phosphorus, [nutrition:3] Vitamin B1 (thiamine), B2 (riboflavin), C, [nutrition:2] Vitamin B12, Iron, Magnesium, Potassium, [nutrition:1] Vitamin K, Calcium, Folate, 

Homemade Pesto

Homemade Pesto
Prep Time
10 min prep time
Number of Servings
makes about 1/2 cup
Ingredients
  • 4 Tbsp pine nuts, lightly toasted
  • [q:3 1/2] oz basil leaves
  • Finely grated zest of 1 lemon
  • 1 Tbsp lemon juice
  • [q:2 3/4] fl oz ([q:1/3] cup) extra-virgin olive oil
  • [q:1/2]  small garlic clove, peeled
  • [q:1/4] tsp salt
Directions
  1. Place all ingredients in a food processor and pulse until combined.
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