Whet your appetite with these nutritious and delicious appetizer recipes.

Cheesy Pesto Wheels

Cheesy Pesto Wheels
Prep Time
30 min prep time + 30 min chill time
Number of Servings
serves 8
Ingredients
  • 2 Tbsp pesto
  • 1 sheet (10 by 10-inch) puff pastry, thawed
  • [q:3 1/2] oz grated Cheddar cheese
  • 1 Tbsp dried cranberries, roughly chopped
  • 1 egg, lightly beaten
Directions
  1. Spread pesto over puff pastry sheet, leaving a [q:1/2] inch border around edge.
  2. Scatter over cheese and cranberries. Brush edges with beaten egg. Starting from one side, roll up pastry tightly to enclose filling. Wrap pastry roll in plastic wrap and chill for 30 minutes.
  3. Preheat oven to 400º.
  4. Remove plastic wrap from roll. Brush roll with egg. Cut roll into 8 slices. Place each slice, cut-side up, on a baking-paper-lined tray.
  5. Bake for 20 minutes, or until golden.
Nutrition Info
243 Calories, 6 g Protein, 15 g Carbohydrates, 1 g Fiber, 18 g Total fat (6 g sat), 206 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Phosphorus

Sweet Potato & Cinnamon Latkes

Sweet Potato & Cinnamon Latkes
Prep Time
15 minutes
Number of Servings
Serves 2
Ingredients
  • 1 medium sweet potato, peeled and coarsely grated
  • 1 small red onion, coarsely grated
  • 2 tsp plain (all-purpose) flour
  • Pinch of ground cinnamon
  • Pinch of smoked paprika
  • Generous pinch of sea salt
  • 4 Tbsp sunflower oil
  • 2 rounded Tbsp vegan cream cheese
  • 1 Tbsp finely chopped fresh dill
Directions
  1. Place grated sweet potato and onion into a clean, dry dish towel and squeeze out as much liquid as possible.
  2. Add drained sweet potato and onion to a medium bowl. Stir in flour, cinnamon, smoked paprika, and salt until sweet potato and onion pieces are coated.
  3. Heat sunflower oil in a frying pan over a medium heat while you shape latkes into small, flat patties. Test that oil is ready by adding a couple of shreds of sweet potato—they should gently sizzle.
  4. Carefully add latkes and cook for 3–4 minutes on each side until golden brown.
  5. While latkes are cooking, mix vegan cream cheese and dill together in a small bowl. Carefully remove latkes from pan and drain on a clean towel. Serve hot with cream cheese-dill mixture.
Nutrition Info
361 Calories, 3 g Protein, 23 g Carbohydrates, 5 g Fiber, 30 g Total fat (4 g sat), 392 mg Sodium, [nutrition:5] Vitamin A, E, [nutrition:1] Vitamin B6

Cider-Glazed Sweet Potatoes with Cranberries

Cider-Glazed Sweet Potatoes with Cranberries
Prep Time
35 min prep time
Number of Servings
Serves 6
Ingredients
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • [q:1 1/2] cups apple cider or apple juice
  • [q:1/4] cup (packed) golden brown sugar
  • 2 Tbsp unsalted butter
  • [q:1/2] tsp nutmeg
  • [q:1/2] tsp ground allspice
  • [q:1/2] cup dried cranberries
  • Salt and pepper
Directions
  1. Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are kept covered and refrigerated.)
  2. In a large nonstick skillet over medium-high heat, combine cider, sugar, butter, nutmeg, and allspice. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.
  3. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If glaze becomes very thick before potatoes become tender, thin with a small amount of cider.) When potatoes are tender, transfer to a serving bowl with a slotted spoon.
  4. Season to taste with salt and pepper. Pour remaining glaze over potatoes and serve.
Nutrition Info
Made with apple cider: 165 Calories, 1 g Protein, 10 mg Cholesterol, 33 g Carbohydrates, 23 g Total sugars (6 g Added sugars), 2 g Fiber, 4 g Total fat (3 g sat), 223 mg Sodium, [nutrition:3] Vitamin A

Cranberry-Orange Sauce

Cranberry-Orange Sauce
Prep Time
25 minutes plus 2 hours chill time
Number of Servings
Serves 6
Ingredients
  • 1 (12 oz) bag fresh cranberries
  • Juice and zest from 1 large orange
  • [q:1/3] cup water
  • [q:1/2] cup honey
Directions
  1. Place cranberries, orange juice, water, and honey in a large saucepan set over high heat.
  2. Bring mixture to a boil. Reduce heat to medium and simmer for 15 to 20 minutes, or until cranberries have popped and sauce has thickened.
  3. Remove sauce from heat and stir in orange zest. Transfer sauce to a heatproof container and chill in the refrigerator for 2 hours.
Nutrition Info
94 Calories, 25 g Carbohydrates, 3 g Fiber, 2 mg Sodium, [nutrition:2] Vitamin C

Baked Zucchini Fries

Baked Zucchini Fries
Prep Time
40 minutes prep time
Number of Servings
serves 4
Ingredients
  • Olive oil
  • 2 large zucchini
  • [q:1/2] cup chickpea flour or other gluten-free, nut-free flour
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp salt
  • [q:1/2] cup nondairy, plain, unsweetened milk (rice, soy, hemp)
  • 1 cup gluten-free, vegan breadcrumbs
  • 2 Tbsp nutritional yeast
  • 2 cups your favorite marinara sauce, warmed
Directions
  1. Preheat oven to 450°. Lightly grease a large oven-safe cooling rack with oil. Place cooling rack on a large baking sheet.
  2. Cut off ends of each zucchini. Slice each zucchini lengthwise into 8 large fries, leaving skin on.
  3. Prepare 3 plates: On first plate, gently whisk together chickpea flour, garlic powder, and salt. On second plate, pour milk. On third plate, stir together breadcrumbs and nutritional yeast.
  4. Dip each piece of sliced zucchini assembly-line fashion into the 3 plates. First, dip it lightly into flour mixture, then milk, and finally breadcrumb mixture. Be sure to coat all sides of zucchini with each mixture. Place breaded fries on greased rack placed atop baking sheet. Make sure fries are not touching.
  5. Transfer baking sheet to oven. Bake fries for approximately 15 minutes, or until browned and crispy.
  6. Serve fries with warmed marinara sauce.
Nutrition Info
Per serving: 350 Calories, 16 g Protein, 64 g Carbohydrates, 8 g Fiber, 5 g Total fat (0 g sat), 347 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, [nutrition:3] Vitamin C, [nutrition:1] Iron, Magnesium, Phosphorus, Potassium, Zinc

Healthier Deviled Eggs

Healthier Deviled Eggs
Prep Time
25 min prep time + 1 hr chill time
Number of Servings
makes 12 deviled eggs
Ingredients
  • 6 eggs
  • Salt
  • [q:1/3] cup plain Greek yogurt
  • 1 to 2 tsp yellow mustard
  • 1 to 2 tsp white vinegar
  • Paprika, sliced olives, sliced avocado, chopped chives for garnish
Directions
  1. Bring a pot with 3 inches of water in it to a rapid and rolling boil. Add a few pinches of salt. Reduce heat to medium. Once the rapidly boiling water has reduced to gentle bubbles, carefully lower eggs into water using a slotted spoon. Set a timer for 13 minutes. Be sure water stays at a gentle simmer, adjusting heat higher or lower as needed.
  2. After timer goes off, immediately lift eggs from water and transfer them to a bowl filled with ice water to stop the cooking. Once eggs are cool enough to handle, gently peel away their shells.
  3. Slice eggs in half lengthwise. Using a small spoon, gently remove yolks and place them in a medium bowl. Using a fork, mash yolks with yogurt, mustard, vinegar, and salt to taste.
  4. Spoon yolk mixture back into egg white halves. Garnish each egg half with a sprinkling of paprika. Chill for 1 hour before serving.
Nutrition Info
Per serving (2 deviled egg halves): 77 Calories, 7 g Protein, 1 g Carbohydrates, 5 g Total fat (2 g sat), 145 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Phosphorus

Pecan Pie Energy Balls with Bone Broth

Pecan Pie Energy Balls with Bone Broth
Prep Time
Prep: 15 minutes, Total: 1 hour 15 minutes
Number of Servings
6-8
Ingredients
  • [q:1 1/4] cups pecans
  • [q:3/4] cup Bone Broth Protein™ Vanilla
  • [q:1/4] teaspoon sea salt
  • 1 cup dates, halved and pitted
  • 1 tablespoon honey
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
Directions
  1. Place pecans in a food processor and pulse until in fine pieces.
  2. Add protein powder and sea salt, pulsing until well combined.
  3. Add dates, honey, oil and vanilla, and process until combined and sticky.
  4. Form into ball shapes and refrigerate for 1 hour.

Cassoulet (White Bean Casserole)

Cassoulet (White Bean Casserole)
Prep Time
Prep: 20 minutes, Cook: 1 hour 10 minutes
Number of Servings
6
Ingredients

Bread Crumb Topping

  • 1 Tbsp EDEN Extra Virgin Olive Oil
  • 4 slices baguette, sliced [q:1 1/2]" thick
  • 3 Tbsp fresh parsley, coarsely chopped
  • 3 cloves garlic, thickly sliced
Directions
  1. Preheat the oven to 350°.
  2. Heat oil in a large skillet. Sauté garlic, onion, carrot and potatoes for 5 minutes.
  3. Add salt, pepper and herbs, and sauté 1 minute.
  4. Add bay leaf, beans, tomatoes and vegetable broth. Mix and pour into a lightly oiled casserole dish.
  5. Bake 30 minutes uncovered.
  6. Place all ingredients for topping in a food processor or blender, and pulse until finely crumbled.
  7. Remove the casserole from the oven and mix in one-half of the bread crumbs.
  8. Bake another 20 to 25 minutes or until the potatoes are tender.
  9. Sprinkle the remaining bread crumbs on top of the casserole and bake another 15 minutes until slightly brown.
  10. Remove and serve.
Nutrition Info
Per serving - 263 calories, 9 gram fat (29% calories from fat), 10 gram protein, 38 gram carbohydrate, 8 gram fiber, 0 milligram cholesterol, 420 milligram sodium​

Lite Hummus Dip

Lite Hummus Dip
Prep Time
15 minutes
Number of Servings
Makes [q:1 1/4] cups
Ingredients
  • 1 can (15 oz) chick peas, rinsed and drained
  • 1 to 2 cloves finely minced garlic (or to taste)
  • 1 Tbsp sesame tahini
  • 6 to 8 Tbsp low-sodium vegetable broth or water
  • 1 to 2 Tbsp fresh lemon juice
  • [q:1/2] tsp extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Hot pepper sauce (optional)
  • Paprika
Directions
  1. In a blender or food processor, place chick peas, garlic, tahini, broth or water, lemon juice, and oil. Blend on high speed until mixture is smooth.
  2. Add salt, pepper, and hot pepper sauce to taste, if desired. Pour mixture into serving bowl. Dust lightly with paprika.
  3. Serve with cut-up raw vegetables and pita bread or gluten-free crackers.

Honey-Brushed Pear Boursin Crostinis

Honey-Brushed Pear Boursin Crostinis
Prep Time
35 minutes
Number of Servings
10
Ingredients
  • [q:1/3] cup honey
  • [q:1/3] cup olive oil
  • [q:1/2] tsp each of Kosher salt and freshly ground black pepper
  • 1 French baguette*, cut into [q:3/4]-inch slices, sliced on the diagonal (discard ends)
  • 1 package Boursin cheese, softened to room temperature, any flavor**
  • [q:1/4] cup low-fat mayonnaise
  • 3 Tbsp grated Parmesan
  • 1 tsp freshly ground black pepper
  • 1 Tbsp fresh tarragon, chopped
  • 1 firm fresh pear, halved, cored, and cut into slivers***
  • 18 whole walnuts, toasted
  • [q:1/2] cup radicchio, shredded
  • Sprouts for garnish, if desired
Directions
  1. Preheat oven to 350°.
  2. In a small bowl, whisk together honey, oil, and the [q:1/2] teaspoon each of the salt and pepper. Lightly brush each side of crostini with honey-oil mixture and place on a baking sheet. Reserve remaining honey-oil mixture for later.
  3. Bake crostini in oven for 6 to 8 minutes or until lightly browned. Remove crostini from oven and let cool.
  4. In a small bowl, mix together Boursin cheese, mayonnaise, Parmesan, the 1 teaspoon of black pepper, and the tarragon until smooth.
  5. Divide cheese spread evenly between each crostini. Top cheese with 2 or 3 pear slices and bake crostini for another 6 to 8 minutes or until cheese is warmed through. 
  6. Remove crostini from oven and top with toasted walnuts and shredded radicchio. Drizzle honey-oil mixture over crostini.
  7. Serve immediately or at room temperature. Garnish with sprouts if desired.
Nutrition Info
236 Calories, 3 g Protein, 17 g Carbohydrates, 1 g Fiber, 19 g Total fat
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