Whet your appetite with these nutritious and delicious appetizer recipes.

Sauteed Mushroom Crostini

Sauteed Mushroom Crostini
Ingredients
  • 2 tsp extra-virgin organic olive oil
  • [q:1/2] yellow onion, cut into small dice
  • Sea salt
  • Generous pinch cracked black pepper
  • [q:1/2] cup dried maitake mushrooms, soaked until tender, about 5 minutes
  • 3 c coarsely chopped mixed organic fresh mushrooms (cremini, button, oyster, morels, portobello)
  • 3 slices whole-grain bread
  • [q:1/2] cup coarsely chopped fresh flat-leaf parsley
  • 1 tsp fresh lemon juice
Directions
  1. Place oil and onion in skillet over medium heat. When onion begins to sizzle, add pinch of salt and pepper and saute until translucent, about 3 minutes.
  2. Drain maitake mushrooms, reserving water.
  3. Stir all mushrooms into skillet.
  4. Add pinch of salt and saute until mushrooms release their juices and begin to reabsorb them.
  5. Season with [q:1/2] teaspoon salt and add [q:1/3] cup of the mushroom soaking water to skillet (discard the remaining water).
  6. Cover and reduce heat to low. Cook, stirring frequently, until mushrooms are tender and beginning to brown, about 8 minutes.
  7. When mushrooms are almost ready, toast the bread and cut slices in half, creating triangles.
  8. Remove mushrooms from heat and stir in parsley and lemon juice.
  9. Spoon evenly onto toast pieces and serve hot.

Pizza Pockets

Pizza Pockets
Ingredients
Directions
  1. Roll out the pizza dough on a lightly-floured surface and cut the dough into pairs of roughly 6?-squares.
  2. Pile your filling into the center of a square.
  3. Wet the edges of the square with water, using your finger or a pastry brush, and place another dough square on top.
  4. Press the edges together, crimping them with a fork to seal the pocket.
  5. Place the pockets on a greased baking sheet and bake them at 400 degrees for 10 to 15 minutes or until the crust is golden.
  6. Remove the pockets from the oven, let them cool for 5 to 10 minutes, and serve them with warmed pizza sauce or another dipping sauce of your choice.

Cherry Salsa

Cherry Salsa
Prep Time
15 minutes prep time, plus chill time
Number of Servings
Serves 8
Ingredients
  • 1 cup dark sweet cherries, pitted
  • 2 Tbsp basil, chopped
  • 3 Tbsp green bell pepper, minced
  • 1 tsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • [q:1/8] tsp Tabasco sauce, or to taste
  • Salt, to taste (optional)
Directions
  1. Chop cherries into small dice and combine with the remaining ingredients.
  2. Refrigerate at least 1 hour before serving.

Salmon Croquettes

Salmon Croquettes
Prep Time
1 hour
Number of Servings
6
Ingredients
  • 1 sweet potato
  • 2 large regular potatoes
  • 8 oz. salmon fillet, cooked and diced or the same amount of smoked salmon
  • [q:1/2] tsp. garlic powder
  • 1 tsp. salt
  • [q:1/2] tsp. black pepper
  • 2 tsp. chopped dill
  • 1 cup panko breadcrumbs
  • 1 cup regular breadcrumbs
  • 1 Tbsp. grated Parmesan
  • 2 eggs, lightly beaten with 1 oz. heavy cream
  • 1 cup all-purpose flour
  • vegetable oil for frying
Directions
  1. Peel and cut the potatoes to large chunks. Boil the potatoes, strain and mash them. Add the garlic powder, fresh dill, diced salmon and salt and pepper, and mix well with a wooden spoon.
  2. Mix the panko and regular breadcrumbs with the Parmesan cheese and put the mixture in a plate. Place the eggs mixture in a bowl and the flour in another plate.
  3. Form oval shaped croquettes from the potato and salmon mixture and dredge them in the flour, then dip them in the eggs and roll them in the breadcrumbs to coat them completely.
  4. Deep-fry the salmon croquettes for about 2 to 3 minutes or until golden brown. Put the croquettes on tissue paper for 1 minute after frying to remove any excess oil.
  5. Serve the salmon croquettes immediately.

Carrot Coriander Tomatillo Sauce

Carrot Coriander Tomatillo Sauce
Prep Time
20 minutes
Ingredients
  • 10 oz carrot coriander soup
  • [q:1/4] cup orange juice
  • [q:1/4] cup roasted tomatillos
  • [q:1/4] cup dark brown sugar
  • 1 tsp Sherry vinegar
  • 1 tsp lime juice
  • [q:1/4] tsp Tabasco sauce
  • [q:1/4] tsp ancho chile powder
  • [q:1/4] tsp salt
  • 1 Tbsp fresh cilantro, finely chopped
  • Pinch of cumin
Directions
  1. Place all ingredients in a small saucepan over medium heat. Mix thoroughly.
  2. Bring mixture to a simmer. Remove from heat.
  3. To store, cool to room temperature, cover, and refrigerate.
Nutrition Info
70 Calories, 16 g Carbohydrates, 1 g Fiber, 1 g Total fat, 180 mg Sodium, Vitamin A

Thanksgiving Stuffing Muffins

Thanksgiving Stuffing Muffins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 8 tablespoons margarine or butter, softened
  • 1 fresh bay leaf
  • 4 ribs celery and greens chopped
  • 1 medium to large red onion, chopped
  • 3 McIntosh apples, chopped
  • Salt and pepper
  • 2 tablespoons poultry seasoning
  • [q:1/4] cup chopped fresh parsley leaves
  • 8 cups cubed bread (options include whole wheat, white, corn bread, or mixed)
  • 2 to 3 cups Vegetable stock
Directions
  1. Preheat oven to 375 degrees
  2. Preheat a large skillet over medium high heat.
  3. Add 2 tablespoons extra-virgin olive oil to skillet and 4 tablespoons margarine/butter.
  4. Add bay leaf and cook for about 1 minute
  5. Add celery, onions then apples.
  6. Sprinkle in salt, pepper and poultry seasoning.
  7. Cook 6 minutes
  8. Add parsley and stuffing cubes and combine.
  9. Pour in broth until all of the bread is soft (not wet)
  10. Remove bay leaf
  11. Using an ice cream scoop, fill and mound up the stuffing in buttered muffin tin.
  12. Optional: add chopped pecans or walnuts on top
  13. Bake until set and crisp on top, 10 to 15 minutes.

Love Goddess Crostini

Love Goddess Crostini
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 12 slices of baguette, [q:1/4] inch thick
  • [q:1/2] cup pumpkin seeds, toasted
  • 1 large avocado, diced
  • 1 tsp lime juice
  • [q:1/2] cup parsley, chopped
  • 2 tsp flax oil
  • Tabasco sauce
  • Salt to taste
Directions
  1. Slice baguette on a diagonal and place the slices on a baking sheet.
  2. Toast in a 350° oven to desired crispness, about 10 minutes.
  3. In a small skillet over high heat, toast the pumpkin seeds, shaking often, until they start to pop. Let cool.
  4. In a small bowl, combine the avocado, lime juice, parsley, pumpkin seeds, and flax oil.
  5. Top each slice of baguette with the avocado mixture, and season to taste with Tabasco and salt.
Nutrition Info
263 Calories, 6 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (2 g sat, 7 g mono, 4 g poly), 208 mg Sodium, Vitamin B3 (niacin), Folate, Vitamin B1 (thiamine), B2 (riboflavin), B6, C, E, Pantothenic acid, Copper, Iron, Magnesium, Potassium, Selenium, Zinc
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