Traditional recipes

Garlicky Yogurt Dip with Herb Jam and Toasted Almonds

Garlicky Yogurt Dip with Herb Jam and Toasted Almonds

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

Ingredients

  • 2 tablespoons skin-on almonds
  • 6 ounces mixed tender greens and herbs (such as Swiss chard, baby spinach, kale, tarragon leaves, celery leaves, mint leaves, parsley leaves, cilantro leaves, and oregano leaves; about 10 cups)
  • ½ cup dried California apricots
  • 5 tablespoons olive oil, divided, plus more for drizzling
  • 1 small green chile (such as serrano), finely chopped
  • 2 cups plain whole-milk yogurt
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 garlic cloves, finely grated

Recipe Preparation

  • Toast almonds in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 3 minutes. Let cool, then coarsely chop.

  • Place mixed greens and herbs, apricots, and ¼ cup water in a dry large skillet over medium heat. Cover and steam, shaking pan occasionally, until greens and herbs are wilted and apricots are softened, 6–8 minutes. Remove greens and herbs and let cool. Finely chop apricots; set aside. Squeeze any excess water out of greens and herbs and finely chop.

  • Wipe out skillet and use to heat 2 Tbsp. oil. Cook greens and herbs and chile, stirring often, until greens release most of their moisture and darken slightly, 5–7 minutes. Stir in cumin and cook until fragrant, about 30 seconds; season generously with salt. Remove from heat and let cool; stir in 3 Tbsp. oil.

  • Mix yogurt, lemon zest, lemon juice, garlic, and reserved apricots in a medium bowl; season with salt. Swirl in herb jam and top dip with almonds and drizzle with oil. Serve with crudités.

  • Do Ahead: Dip (without almonds) can be made 1 day ahead. Cover and chill.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 150 Fat (g) 12 Saturated Fat (g) 2.5 Cholesterol (mg) 10 Carbohydrates (g) 10 Dietary Fiber (g)1 Total Sugars (g) 7 Protein (g) 3 Sodium (mg) 45Reviews Section

60+ Holiday Snacks in 20 Minutes Or Less

Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings. again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge.

We asked the SE staffers for all their favorite secret party food weapons. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap.

Bean-Based Dips and Snacks

Garlicky Hummus 2 cans drained chickpeas, 3 cloves minced garlic, 1/3 cup tahini (or use 2 tablespoons toasted sesame oil), juice of 1 lemon, 1/2 cup extra-virgin olive oil in food processor. Season with salt, adding reserved liquid from chickpea cans if necessary. Drizzle with olive oil and sprinkle with paprika

Edamame Dip Replace chickpeas in Garlicky Hummus recipe with cooked edamame. Drizzle with olive oil and sprinkle with sesame seeds.

Frozen Pea "Hummus" Thaw a pound bag of frozen baby peas, setting aside some for the garnish. Place peas in food processor with 1/4 cup of olive oil, 1 minced garlic clove, and 2 tablespoons of lemon juice process until smooth. Sprinkle with remaining whole peas, drizzle with more olive oil, and serve with crostini or pita bread. Full recipe here.

White Bean Dip 2 cans drained white beans, 1/2 cup extra-virgin olive oil, 1 clove garlic, zest of one lemon, pulsed in food processor until chunky mash or smooth. Season with salt and pepper. Drizzle with olive oil and sprinkle with chopped parsley if desired.

Marinated White Beans 1 can drained white beans, lots of good olive oil, a little minced garlic, salt, and lemon zest.

Mayonnaise-Based Dips

Homemade Aioli 3 minced garlic cloves, 2 egg yolks, a tablespoon of water, a teaspoon lemon juice, and a teaspoon of mustard in a food processor (or whisk by hand). With machine running, drizzle in 1 cup vegetable oil. Transfer to bowl and whisk in 1/2 cup extra-virgin olive oil and season with salt and pepper. Whisk in water if sauce is too thick. Serve with raw vegetables or poached chilled shrimp. Full recipe here.

Creamy Anchovy-Herb Dip A cup of mayonnaise with a cup of Greek yogurt, a garlic clove, two anchovies, and a handful of parsley in the food processor. Stir in chopped chives and serve with crudités.

Fish Roe and Crème Fraîche A cup of crème fraîche and a quarter cup of Japanese-style tobiko stirred together with a teaspoon of lemon or yuzu juice, seasoned with salt to taste. Serve with breadsticks or crudités.

Leftover Roast Meat with White Sauce A cup each yogurt and mayonnaise with 1 clove minced garlic, chopped parsley (or mint), and juice of one lemon. Season with salt and pepper and serve with thin sliced leftover roast beef (or roast turkey or roast pork) on toasted pita chips.

Spicy Indian Pickle Dip 1/2 cup of jarred Indian lime pickle pureed in the blender or food processor with 1/2 cup of mayonnaise and a teaspoon of lemon zest. Serve with crudité or homemade or storebought fried chicken fingers.

Cheese-Based Dips and Spreads

Whipped Ricotta Beat two cups of ricotta with a half cup of whole milk until it's light and fluffy. Place it in a bowl and sprinkle with sea salt, thyme, and/or rosemary and drizzle with olive oil. Slather it on toasted bread and serve with figs or other jammy fruit. Full recipe here.

Miso-Honey Mayo 1/4 cup of miso paste and 1/4 cup of honey mixed with a cup of mayonnaise. Serve with homemade or store-bought onion rings.

Ricotta with Butternut Squash Mix a quarter-cup of butternut squash puree into good ricotta. Fry a handful of sage leaves in 2 tablespoons until butter has browned, stir into mixture. Season with salt and pinch of brown sugar.

Thyme Spread 1 package cream cheese in the food processor with chopped fresh thyme, fresh parsley, a grated garlic clove. Serve with crackers.

Pimento Cheese Dip Combine 1 pound grated sharp cheddar, 1 cup mayonnaise, 1 (7-ounce) jar drained and diced pimentos, a half teaspoon hot sauce, and a half teaspoon cayenne pepper in a bowl. Serve with crackers.

Smoked Salmon Spread Process 1/2 pound smoked salmon and 1 package cream cheese until roughly chopped. Fold in chopped scallions and black pepper. Serve with crackers and chopped capers.

Roasted Pepper Dip Broil 3 large poblano or Anaheim chiles until charred (or use 2 cans whole green chiles) peel and roughly chop. Mix with 1 package cream cheese, 1 clove minced garlic, salt and pepper. Serve with crackers or tortilla chips.

Cheeseburger Dip Brown 1/2 pound hamburger. Add half can evaporated milk, 1 pound cubed American deli cheese, 1 cup salsa or Ro*Tel tomatoes, Frank's hot sauce if desired. Cook until melted and smooth then stir in 1/2 cup sliced scallions. Serve with tortilla chips or Ritz crackers. Full recipe here.

Broiled, Marinated, and Stuffed Cheese

Broiled Cream Cheese and Spinach Thaw and drain 1 package frozen spinach. Mix with 1 package cream cheese and 1/2 cups chopped roasted red pepper. Season with salt and pepper and sprinkle with grated parmesan. Broil in skillet and serve hot

Broiled Feta Broil slab of feta in gratin dish until browned Drizzle with olive oil, sprinkle with fresh chopped oregano, parsley, red pepper flakes, black pepper. Serve with crackers.

Marinated Manchego Cubes of manchego, asiago, or other semi-firm cheese marinated in olive oil with rosemary, sliced garlic, and black pepper for 15 minutes. Top each cube with a slice of sun-dried tomato and skewer with rosemary stems

Goat Cheese and Herb Peppadews Blend a good soft goat cheese with any chopped herbs you have on hand. Roll tiny balls of goat cheese and stuff them into the peppadews for awesome pepper poppers.

Stuffed Dates Stuff pitted dates or prunes with blue cheese like Cabrales. Wrap with prosciutto or jamón Serrano and drizzle with honey.

Spiced Nuts

Maple-Rosemary Pecans Preheat oven to 325oF. Heat 3 tablespoons bourbon, 1/4 cup maple syrup, 2 tablespoons salt, and 2/3 cup water in medium saucepan until salt is dissolved. Add 2 sprigs rosemary and 2 cups pecans. Soak for 15 minutes, stirring occasionally. Spread pecans in a single layer on baking sheet and bake until dry, toasty, and fragrant. Full recipe here.

Chipotle Mandarin Almonds Toss 3 cups almonds with 2 tablespoons olive oil, pinch of kosher salt, and pinch of chipotle powder. Roast at 350oF until fragrant. Squeeze the juice of 1 mandarin orange over the almonds just as they come out of the oven, you want the juice to sizzle, reduce, and bake onto the spicy, smoky almonds.

Bourbon-Spiced Walnuts Toast 3 cups walnuts in 350°F oven for 5 minutes. Heat 1 tablespoon butter, 2 teaspoons brown sugar, 1 tablespoon bourbon in skillet until bubbly. Toss with pecans, another tablespoon brown sugar, pinch, cinnamon, allspice, nutmeg, and salt. Spread on baking sheet and cool.

Spiced Coconutty Peanuts Toast 1/2 cup grated unsweeted coconut in a dry skillet. Transfer to small bowl and with 2 tablespoons brown sugar, 1/2 teaspoon cayenne pepper (more or less to taste), zest from 1 lime. Toss with 3 cups dry-roasted salted peanuts to coat.

Flavored Popcorn

Popcorn with Furikake Toss 2 quarts plain popped popcorn with 3 tablespoons olive oil and sprinkle with Japanese-style furikake (mixed rice condiment).

Popcorn with Parmesan and Thyme Toss 2 quarts plain popped popcorn with 3 tablespoons olive oil, 1/4 cup grated parmesan, and 2 teaspoons chopped fresh thyme leaves.

Popcorn with Smoked Paprika and Brown Sugar Toss 2 quarts plain popped popcorn with 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 tablespoons brown sugar, and 1/2 teaspoon kosher salt.

Bar Snacks and Other Small Bites

Marinated Olives Marinate olives with olive oil, bay leaf, orange (or lemon, or grapefruit) zest, and red pepper. Microwave for 30 seconds to warm and let rest for 15 minutes before serving.

Smoky Fried Chickpeas Drain 2 cans of chickpeas and dry thoroughly. Heat 1/2 cup olive oil, 1 tablespoon of lemon zest, a thyme sprig, and chickpeas in a skillet over medium heat. Fry until the chickpeas darken and are crunchy adding 4 sliced garlic cloves 2 minutes into cooking. Drain and season with kosher salt and smoked paprika. Full recipe here.

Roasted Chickpeas Toss 1 can drained chickpeas with olive oil, and pinch each of cumin, cayenne, and paprika. Roast at 425F degrees until crunchy. Season with salt.

Kale Chips Wash a head of kale. Dry thoroughly and tear leaves into small pieces (do not use thicker parts of stems). Toss with olive oil and salt. Bake in a 350oF oven, tossing occasionally, until dried out and darkened. Squeeze lemon over top and serve immediately.

Pesto Bites Halve 1 pint of cherry tomatoes. Spread each half with jarred or homemade pesto. Thread onto toothpicks along with a 1/2-inch cube of fresh mozzarella. Drizzle with extra-virgin olive oil, season with salt and cracked black pepper.

Salmon on Pumpernickel Cut a half loaf of pumpernickel bread into 1.5-inch square pieces. Top each square with one teaspoon of cream cheese, one piece of smoked salmon, 1/4 teaspoon chopped chives and a squeeze of lemon.

Deviled Egg Variations

The Best Deviled Eggs Boil 1 dozen eggs. Split in half and process yolks with 2 tablespoons mayonnaise, a tablespoon mustard, 2 teaspoons vinegar, and a 1/2 teaspoon hot sauce in the food processor. Drizzle in 2 tablespoons extra virgin olive oil with machine running. Season to taste with salt and pepper and spoon or pipe mixture into 16 best-looking egg white halves (dicard remaining egg white halves). Sprinkle with cayenne or hot paprika, sea salt, and chives. Drizzle with olive oil. Full recipe here.

Deviled Eggs With Herbs and Olive Oil Fold in 1 tablespoon each chopped parsley, tarragon, and chives to yolk mixture.

Deviled Eggs With Tuna Add 1 small can high quality Spanish or French confit tuna packed in olive oil to yolks with 2 tablespoons chopped Niçoise olives. spoon into whites. Sprinkle with parsley, drizzle with extra-virgin olive oil and crunchy sea salt. Use all the egg white cups.

Deviled Eggs With Smoked Salmon Fold 1/2 cup chopped smoked salmon into yolk mixture. Serve garnished with chopped red onions and capers.

Deviled Eggs With Bacon and Cheddar (or Pancetta and Romano) Fold 1/2 cup crumbled cooked bacon (or pancetta) along with 1/4 cup finely grated sharp cheddar (or romano) cheese into yolk mixture. Top with more grated cheese and bacon (or pancetta) bits.

Deviled Eggs With Horseradish Fold 2 tablespoons prepared horseradish (or more) into yolk mixture.

Deviled Eggs With Blue Cheese and Chives Add 1/2 cup crumbled blue cheese to food processor while making yolk mixture. Sprinkle with crumbled blue cheese and chives before serving.

Deviled Eggs with Garden Vegetables Fold 1 small grated carrot, 1/4 cup finely minced shallot, 1/4 cup finely minced red bell pepper, and 1/4 cup finely minced celery into the yolk mixture along with 1/2 cup cream cheese. Use all the egg white cups.

Deviled Eggs With Caviar Top deviled eggs with an extravagant amount of the best caviar. Serve with champagne.

Bigger Bites

Roasted Marinated Red Bell Peppers Roast 4 red peppers directly over an open burner (or under the broiler) until blackened, then peel (or use 1 large jar store-bought roasted red peppers). Cut into strips and toss with 1 tablespoon balsamic vinegar, 2 tablespoons chopped capers, 1 clove minced garlic, and 2 tablespoons extra-virgin olive oil. Season with salt and pepper and garnish with chopped parsley. Full recipe here.

Pan-Roasted Shishito Peppers Toss a couple cups of peppers with a couple tablespoons olive oil. Sautée in hot skillet or wok until charred and soft. Sprinkle with kosher salt and serve piping hot drizzled with fresh extra-virgin olive oil.

Sauteed Shiitakes Saute 1 pound sliced shiitake mushrooms in 2 tablespoons extra-virgin olive oil until well browned. Add 1 teaspoon thyme and 1/2 cup dry vermouth or white wine. Stir in a dollop of crème fraîche, season with salt and pepper, and serve warm with toast.

Smoky Chickpea Stew Sauté 1/2 cup homemade breadcrumbs in 2 tablespoons olive oil until brown. Set aside. Sauté 1 chopped onion and 3 minced cloves of garlic in 1/4 cup extra-virgin olive oil until soft. Add can of chickpeas, 1/2 cup crushed tomatoes, toasted breadcrumbs, pinch cumin, juice of a lemon, and plenty of smoked paprika. Cook until thick, season with salt .

Black Bean Quesadillas Mix 1 can drained black beans, 1 pound grated pepper jack cheese, handful chopped cilantro. Fold into flour tortillas and fry in vegetable oil until crisp.

Garlicky Spanish Shrimp Thaw 1 pound peeled shrimp in cool running water and dry. Heat 2 cloves sliced garlic, 1 bay leaf, 1 teaspoon red pepper flake in 1 cup olive oil. Add shrimp when garlic bubbles. Cook 2 minutes (stirring), garnish with parsley, and serve with good bread.

Thai-Style Lettuce Wraps Simmer 1 pound ground chicken or pork with 1/2 cup water until not pink. Drain and toss with 1/2 cup thin sliced red onion, juice from 2 limes, 1 tablespoon sugar, 2 teaspoons red pepper flakes, and handful each chopped mint and cilantro. Serve with romaine or bibb lettuce leaves.

Queso Fundido 1 pound grated pepper jack cheese in a gratin dish. Top with browned/drained crumbled chorizo or other sausage. Broil until bubbly and serve with tortillas. Full recipe here.

Jumbo Shrimp with Japanese BBQ Sauce Bread jumbo shrimp with flour, then eggs, then panko and deep-fry at 350°F until crisp. Serve with Japanese barbecue sauce: 1/2 cup ketchup, 1/4 cup worcestershire, 1 tablespoon soy sauce, and 1 tablespoon toasted sesame seed oil.

Quick Puff Pastry Tarts

Prunes, Onion, Blue Cheese Caramelized onions and prunes simmered in a mixture of cognac and honey on top of puff pastry, bake at 350°F until puffed and golden, then top with blue cheese and a honey drizzle.

Anchovies, Olives, Red Pepper, Capers Anchovies, olives, and red pepper strips arranged in stripes on puff pastry, topped with grated parm and picked thyme leaves, baked at 350°F until puffed and golden. Drizzle with extra virgin olive oil and sprinkle with drained capers and chopped parsley.

Apples, Apricots, Goat Cheese Thinly sliced apples tiled on puff pastry painted with a mixture of 1/2 cup apricot jam and a tablespoon of water. Dot with goat cheese and bake at 350°F until puffed and golden, then sprinkle with thyme leaves.

Sweets

Chocolate Chipotle Bacon Popcorn Melt 8 ounces dark chocolate in a microwave-safe bowl or a double boiler. Combine with 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground chipotle pepper, 4 slices crumbled cooked bacon, and 2 to 3 quarts popped popcorn. Season with kosher salt and spread on greased baking sheet to cool. Break and serve. Full recipe here.

White Chocolate Grapes Melt white chocolate chips in a microwave-safe bowl or a double boiler. Dip grapes in chocolate and coat with chopped toasted cashews. Refrigerate until set.

Salted Caramel Apple Dip Whip two packages cream cheese, 1/2 cup heavy cream, 1 1/2 cups light brown sugar and a teaspoon of vanilla until light and fluffy. Heat 1 cup of sugar, 1/3 cup of water, 2 tablespoons of corn syrup and 1/2 teaspoon lemon juice over high heat until light amber. Stir into cream cheese mixture and serve with sliced fruit. Full recipe here.

Honey-Yogurt Dip Serve sliced fruits or berries with greek yogurt drizzled with honey and a pinch of freshly chopped thyme or rosemary.


HOW TO MAKE VEGAN LABNEH & A FEW WAYS TO USE IT / April 4, 2019 by Lindsey | Dolly and Oatmeal

ok, first of all, i’m sure some of you are wondering: what is labneh?

labneh is essentially what you get when you strain yogurt to get a thick, cream cheese-like yogurt - some people have used the term “yogurt cheese” to describe it, but i’m going to lay off that one because i feel like it could perhaps turn some people off. it’s true though, labneh does have a cream cheese-like texture, but i’m going to argue that it’s even better than cream cheese. straining the yogurt gives labneh a distinct tanginess that doesn’t come close to much else. and when you dress it up with toppings it just makes the flavor sing that much more.

vegan labneh is a bit different than traditional labneh. first of all, it contains more water since the one we use here is made from almond milk (ingredients: almonds and water). therefore, i like using a nut milk bag to strain it rather than cheesecloth. we also add a bit more lemon juice and salt, since plant-based yogurt doesn’t inherently have the level of tang that dairy-based yogurt has. the added salt just brings out that tanginess a bit more.

what do i need to make it?

first of all, it’s super easy! all you need are a few essentials that you probably already possess:

secondly, you will need 3 ingredients:

kite hill plain unsweetened greek-style yogurt.

plus, 24 hours in a refrigerator. that’s it!

why should i make this labneh?

i can’t tell you what to do, nor do i want to! but, i can nudge you (i’m good at nudging)! firstly, labneh can go with just about anything, and can be made into so many different things - both sweet or savory: cake/cupcake frosting, the base for a fruit compote, eaten plain with a drizzle of honey, used as a dip for your preferred protein, thinned and tossed into pasta, plopped onto flatbread or pizza (see below), sweet or savory toast (also see below), the base for a leaf-less salad - the options are almost limitless. but i nudge mostly because there’s nothing more satisfying than making something this delicious with your own two hands that’s essentially effortless - have i convinced you yet?

in all seriousness this recipe came about because it seems with each of my pregnancies labneh is all i’ve wanted. the first go round with amesy, frank and i would frequently have brunch at a local restaurant in brooklyn, miriam. i would order the israeli breakfast - egg scramble, labneh with a pool of olive oil and za’atar in the middle breakfast potatoes, israeli salad, and a side of their green tahini - if i close my eyes tight enough, i can still taste that delightful meal.

i don’t generally consume dairy, but that labneh at miriam was all i wanted. though, after i had amesy, the craving for it significantly diminished - until this pregnancy! however, this time around the discomfort that comes with consuming cow-based dairy products is more uncomfortable for some reason. thankfully, with all the amazing plant-based yogurts on the market, making your own vegan labneh is quite easy. why did i choose the almond milk-based yogurt in this recipe? simple, it’s a greek-style yogurt and therefore its’ consistency and flavor is consistent with that of a dairy-based greek yogurt - and it’s so, so good. i can’t wait for you all to try it! and i’d love to hear what you all like using labneh for, there are so many options, but i know i’m probably missing a bunch!


Cheese Flavor Recipes

6-Ingredient Cashew Mustard Cheese Dip

Sweet Simple Vegan

I can tell you… this is one of those creamy dips you need to try at least once. And if you do make it, prepare to be absolutely spoiled.

Jasmine and Chris’ 6-Ingredient cashew mustard cheese dip is just as versatile as it’s delicious. It serves well as a complementary sauce, spread, drizzle, and can even be thinned out to use as a dressing.

While the recipe itself takes only 20 minutes, you’ll need to prepare ahead of time by soaking cashews for at least 8 hours (best way is to do it overnight).

Nacho Cheese Sauce

Gluten Free Vegan Pantry

When it’s time to whip out the tortilla chips, I usually always default to making an avocado guacamole dip or settle for a ready-made salsa sauce.

Savanna’s nacho cheese sauce recipe was the “refreshment” I needed just to try something new.

It’s a rich and golden sauce that’s absolutely perfect for a nacho party and takes roughly 25 minutes to make.

Vegan Goat Cheese Pesto Dip

Heart of a Baker

You’re probably aware how difficult it can be to find a green pesto that’s vegan usually it contains dairy.

But when you really need a pesto fix and it seems like you can’t find a solution at the stores, don’t lose hope, make your own!

And with Abby’s 9-ingredient vegan goat cheese pesto dip you ought to be able to satisfy any pesto cravings someone might have.

The most “sophisticated” ingredient involved, is smoked almonds. Apart from that, you should have no problems sourcing everything you need to make this delicate dip.

Garlic and Dill Hemp Cheese

Connoisseurus Veg

If by chance you come across or already have hulled hemp seeds, you’re in a perfect position to make Alissa’s exquisite garlic and dill hemp cheese!

Besides hemp seeds, this recipe requires only 6 basic ingredients and takes 5 minutes to make. (You will however need a food processor, which everyone should get anyway!)

This cheese is incredible on a slice of toast and also pairs well with crackers.

Almost Instant Cheezy Sauce

The Misfit Baker

Starr’s adapted “almost instant cheezy sauce” is the perfect recipe to pull out when you need a quick cheesy sauce to accompany your main dish or snack.

Think it’s complicated to make? Think again! Simply place the ingredients in a blender, process on high speed, and voila.

That’s right you’ll have a splendid sauce ready within a few minutes!

Spicy Almond Cheese Spread

Vegan Chickpea

When you’re craving cheese to put on pizza or pasta, to use as a dip for nachos, to smear all over some crackers, toast or a sandwich, you’ve got the perfect spicy almond cheese spread recipe right here!

Sarah has come up with a quick cheese spread requiring only 8 easy-to-find ingredients, a saucepan and a jar. Easy-peasy.


Roast turkey leg with potatoes and tarragon

Roast turkey leg with potatoes and tarragon. Photograph: Jonathan Lovekin/The Observer

I make no apologies for using the brown meat only. It is infinitely more interesting – not to mention considerably cheaper – than the white. The stuffing, cubes of potato fried and tossed with tarragon and garlic, replaces a traditional forcemeat. The mushroom gravy (see below) is made using the glorious, gooey sediment from the turkey roasting tin, and once made is best when reduced for a good 15 minutes to intensify its flavour. If you can’t find chanterelles, any “wild” mushroom will suffice, or indeed a good everyday chestnut mushroom if left to become dark and bosky for a few days in a brown paper bag in the fridge. Ask the butcher, well in advance, to bone a large turkey leg for you, making sure he also removes the long, silvery white sinews too.

floury white potatoes 1kg
smoked garlic 3 cloves
goose or duck fat 4 tbsp, plus a little for basting
tarragon 8g
parsley 10g
turkey leg 1, boned by the butcher, sinews removed, 1.8kg (boned weight)

Wash the potatoes, then cut them into 1cm thick slices and then into 1cm cubes. Peel and very finely chop the smoked garlic. Set the oven at 200C/gas mark 6.

Warm the goose or duck fat in a large shallow-sided pan then add some of the potatoes and fry till pale gold. The best results will come from cooking them in 2 or 3 batches, no more than will sit comfortably in a single layer. Turn from time to time to get an even colour, adding a little more goose fat as necessary. As each batch is ready, transfer it to a mixing bowl.

As the last batch of potatoes is removed, scatter the chopped smoked garlic into the fat and let it sizzle for a minute over a moderate heat then add it to the potatoes. Remove the leaves from the stems of tarragon and roughly chop, then do the same with the parsley. Fold the herbs into the potatoes and garlic together with a generous seasoning of salt and ground black pepper.

Cut five pieces of butchers’ string approximately 50cm long. Lay the boned turkey leg on a chopping board, skin side down, longest facing you, and open it out flat. Position the strings vertically at regular intervals underneath the meat. You will need these for securing the rolled meat.

Slice a deep pocket in the thickest part of the meat and spread it open. Spoon the potatoes over the turkey, mostly in a thick line towards the centre of the meat. Roll it up into a thick, plump sausage securing it with the string. A helping hand will be useful to hold the edges of the meat together while you tie the string tightly.

Lift the tied turkey into a roasting tin, moisten with a little more goose fat and season the skin with a little salt. Place the turkey in a large roasting tin and cook in the preheated oven for 1 hour and 15 minutes, basting from time to time. If the skin is browning too rapidly, cover loosely with kitchen foil.

When the turkey is ready, remove the meat to a warm place, covered with foil, to rest. Pour most of the fat from the roasting tin and finish the gravy (see below).


Best Thanksgiving Appetizer Recipes

Set the stage for your feast with herbed dips, passed crostini and rich, buttery soups.

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Mushroom Pesto Crostini

Cooking with dried mushrooms is a secret of chefs and smart home cooks alike, because they create maximum flavor with minimal effort. Rehydrate them by soaking in hot water for 15 minutes.

Thai Deviled Eggs

Sriracha, fish sauce and lime juice add just the right amount of funky, tangy heat to make these easy apps devilish and conversation-starting. Prep the halved eggs the night before and store in an airtight container in the fridge until your guests arrive.

Cheddar-Pecan Dip

This dip takes everything that's wonderful about cheese balls –– cheese-spiked cream cheese base, herbs, nuts –– and leaves out the fussy ball formation. Because dipping into a bowl with fruit and vegetable slices is easier than wielding a cheese knife when your eyes are glued to the big game.

Spiced Pepitas

After carving your autumnal gourds and prepping them for T-Day roasting, stash pepitas for the perfect pre-feast snack. A double dose of paprika and cayenne pepper adds smoky heat to the nutty seeds.

Stuffed White Mushroom Caps

These hearty little bites are stuffed with bold flavor, with dry vermouth running through the stuffing and the mushroom caps themselves.

Creamy Curried-Pumpkin Dip

This flavor-packed dip is sweet, zesty and earthy all at once. The pureed pumpkin and coconut milk make it smooth and creamy without any help from dairy. The curry powder adds extra depth of flavor, making it perfect for pairing with naan bread or flavorful sweet potato chips. Make it the day before any game-day gathering, to allow the flavors to develop.

Caramelized Pancetta and Fennel Salad

When cooked together, pancetta and fennel mellow each other’s flavors, allowing both of them to take on a smoky, caramelized flavor. Serve them warm over greens for a bright salad that’s addictive and comforting all at once.

Sausage-Stuffed Mushrooms

Turn cremini mushrooms into a stellar Thanksgiving starter by stuffing them with sauteed sausage, two kinds of cheese, parsley and plenty of seasoning.

Fresh Ricotta Crostini

Once you've tried fresh ricotta, you'll never go back to the store-bought container. Make it yourself on the stovetop with just whole milk, lemon juice and salt, and enjoy the warm and creamy results on toasted bread with a drizzle of extra virgin olive oil.

Cranberry-Jalapeno Dipping Sauce with Crispy Chicken Wings

Though wings feature most prominently in this recipe, the accompanying sweet, sour and spicy dipping sauce is the dish's star. Tart cranberries are simultaneously subdued and spiced up when cooked with sugar and jalapenos, becoming a sauce with just enough texture to coat crispy fried chicken wings. The dip is also great as a condiment for your holiday turkey or as a spread for a leftovers sandwich.

Crunchy Sweet Brussels Sprout Salad

When cooked quickly over high heat, thinly sliced Brussels sprouts take on a popcornlike flavor. The addition of walnuts and cranberries brings enough sweetness and crunch to take this dish over the top.

Maple-Pecan Baked Brie

Start off with savory-sweet Brie baked to perfection and smothered with a spicy pecan praline sauce. Coarsely ground black pepper gives this dish an additional spicy edge.

Sweet Pea Dip

A sweet and creamy dip made with peas and sheep's milk ricotta cheese is an unusual, flavorful beginning that takes only 10 minutes to prepare.

Loaded Baby Potatoes

Buttery bite-sized potatoes stuffed with melty cheese, bacon bits and chives may just be the MVP of the Thanksgiving starting lineup.

Pomegranate + Arugula Salad

Tyler includes thick pomegranate molasses in the vinaigrette for this aril-studded salad, giving the seasonal starter doubly tangy flavor. Savory shavings of Parmigiano-Reggiano and toasted walnuts round out the easy dish.

Spiced Squash Soup

This soup is packed with five different spices, but it has a vegetable broth base, so it's not heavy.

Hot Spinach and Artichoke Dip

Pressed for time? Pull Alton Brown's flavorful spinach and artichoke dip together in just 15 minutes.

Grana, Rucola & Pear Salad

Roasted Garlic Bread

The perfect starter for or accessory to any meal, this buttery, garlicky bread is perfect for scooping up odd bits of gravy and cranberry sauce. The thyme sprigs add an extra hint of flavor, gently complementing any of the other dishes on the table.

Winter Panzanella

Panzanella is a favorite on holiday tables, because it can be made hours in advance and gets better over time. Soak the onion in sherry vinegar before cooking it, to remove some of its harsh bite.

White Beans and Rosemary Crostini

Debi and Gabriele's Italian-inspired mash of rosemary-and-garlic pancetta and white beans tops baguette slices for a savory starter.

Sausage-Stuffed Mushrooms

The meat lovers in your family will appreciate Kelsey's recipe, which calls for sausage and Parmesan, giving stuffed mushrooms Italian flair.

Squash Soup

Honey, nutmeg and heavy cream give this soup a decadent dessertlike sweetness, but it still offers the salty satisfaction of a savory side.


Sour Cream & Red Pesto Bean Dip

I think that Emma Bridgewater is one of Britain’s national treasures. Over the years I’ve collected quite a few of her pieces. There is an Emma Bridgewater shop opposite my hairdresser and 50% of the time after my “do”, I’ll pop in and buy myself, or someone else a present. I had a mug personalised for Ed one Valentine’s day, a limited edition Jubilee mug featuring the Thames regatta, and one of the iconic London skyline mugs, as well as everyday coffee cups, and a tea pot. If you look through the blog, you will see that I use Emma Bridgewater products on a regular basis. They look great, and have a certain timeless style about them.

Market Deli – the premium range of snacks by Walkers, have partnered with Emma Bridgewater, who has designed a limited edition set of chip and dip bowls inspired by the iconic polka dot range, and the flavours of the new snacks.

Market Deli has a range of potato and pita crisps flavoured with deli ingredients. The seven flavours in the range include Roasted Garlic with Mediterranean Herb, Cornish Mature Cheddar, Sweet Chilli with Dorset Sour Cream and Sweet Roasted Red Pepper with English Tomato. The large sharing bags are perfect to eat with friends. Served with a dip, they make the perfect appetiser before a mid week supper, or for settling down to watch a film.

The limited edition Emma Bridgewater sets will be available to shoppers who collect tokens from promotional packets of the Market Deli sharing packets until the end of May this year. (Tokens on Promotional packs will be available in supermarkets such as Waitrose, Sainsbury’s, Tesco and Co-op RRP £2.19).

I’ve made a simple, but very delicious sour cream, red pesto and sun dried tomato dip to go with the Roasted Garlic with Mediterranean Herbs pita chips. The dip uses everyday ingredients and can be whizzed up in seconds.

Love Pesto? Then check out my Carrot Top Pesto!

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!


Cherry tomato jam

Lately, I’ve been buying a big 1-kilogram carton of cherry tomatoes every week. And every week, I go through the entire thing, minus 20 little tomatoes or so. And since week-old tomatoes don’t compare to fresh ones, I’ve been accumulating little cups of wrinkling cherry tomatoes in my fridge.

What to do? I turned them into a jam. While the concept of tomato jam may sound a bit strange, since most jams are made with fruit, it’s actually quite good when done correctly. Some of my favorite breakfast places, including LovEat, serve cherry tomato jam. Plus, tomatoes are indeed fruit.

This jam is great warm, and quick to make — I made it while preparing an omelet for brunch. The whole cherry tomatoes come out wonderfully spreadable.

300 grams cherry tomatoes
3/4 cup sugar
3/4 cup water
1/4 teaspoon ground cinnamon
pinch ground cloves

Put the whole tomatoes, the sugar and the water into a thick pot, and bring to a boil until the liquids reach 105 degrees Celsius (220 degrees Fahrenheit) — bringing the sugar to this temperature, known as “thread stage,” is part of what gives jam its thick texture. You can either use a thermometer, which I usually do, or look at the bubbles — you should see that they’re moving a bit more slowly through the liquid, because the liquid is getting thicker and stickier.

Add the spices, and let the mixture continue to cook until the tomatoes are soft and well-wrinkled and jam has boiled down to the desired thickness. Put into clean jars.

I usually douse my jars in boiling water, and then refrigerate the jam. If you want your jam to last for, say, years, you’ll need to properly can it. You can find a discussion about making jam, and how to can it, here, at Dorie Greenspan’s blog. You can find the updated USDA guide to home canning here.


All Cooking Class Menus

This is a complete list of The Naked Bite’s cooking class menus. Private classes are available for individuals or for your own group of friends. Visit the Classes & Services page for more information. We are committed to sourcing as locally as possible. To maintain this standard we will sometimes substitute certain veggie for options that are seasonal and farm fresh, the only way to cook!

So Fresh & So Clean

Bright, cleansing recipes to inspire your inner health-nut & excite your taste buds.

Watermelon, Coconut- Ginger Juice

Spice Roasted Edamame Trail Mix with Cranberries

Crunchy Cabbage Salad with Miso Ginger Dressing

Cauliflower Quinoa Cakes with Chimichurri

Powerhouse Gluten Free Bread

Healthy Mexicana Flair, Ole!

My almost famous ceviche and guacamole like you’ve never had!

Cauliflower or Fish Ceviche with Coconut Milk, Cilantro & Macadamia

Cabbage Slaw with Spicy Pepitas and Cumin Vinaigrette

Green Goddess Guac & Charred Tomato Salsa (unique twists on the classics!)

Ambrosia Coconut Macaroons

Healthy Mexicana Flair, Ole! Part Dos

A second addition to one of my favorite classes

Guacamole with Toasted Pepitas & Pomegranate Seeds

Mango Jicama Salad with Cilantro & Lime

Spiced Frozen Mexican Hot Chocolate

Meatless Monday Madness #1

Who needs the meat? Plant-based, Gluten-Free

Garlic Rosemary Almond Crackers

Shiitake Jicama Lettuce Wraps with Sesame & Ginger

Black Bean Pasta with Peas & Creamy Avocado Garlic Sauce

Spicy Coconut Chickpea Curry

Mediterranean Style Brown Rice & Chickpeas

Meatless Monday Madness #2

You will never miss the meat, ignite your passion for plants in new and inspired ways. Plant-based, Gluten-Free

Kale & Sage Pesto On Local Crusty Bread

Tomato & Shaved Fennel Salad with Avocado and Za’Taar

Spicy Southwestern Kelp Noodles with Pumpkin Seeds & Cilantro

Roasted Veggie Bundles with Garlic & Herbs

Indian Curried Cauliflower Filled Twice Baked Potatoes

Meatless Monday Madness #3

Still not missing the meat!

Spring Pea Hummus with Mint

Sheared Farm Egg with Garlic Chive Pistou

Seasonal Veg & Avocado Salad with Citrus Vinaigrette & Picked Herbs

Tomato & Eggplant Gratin with Pecorino Cheese & Olive Oil

Chocolate Cherry Rice Crispy Treats

Plant-Based Power (you won’t know what hit ya!)

Make plants the BEST thing on your plate- even if you serve them with a side ‘o’ meat.

Roasted Eggplant Baba Ganouj with Fresh Veggies

Shaved Root Vegetable Salad with Picked Herbs & Toasted Hazelnuts

Heirloom Tomato & Roasted Garlic Farinata (Tucsan dish kinda like a pizza only made with chickpea four)

Zucchini Cakes with Garlicky Coconut Dill Sauce

TLTA- Crispy Tempeh, Lettuce, Tomato & Avocado Sandwich, OH my!

Chocolate Banana Cashew Bombs

Plant-Based Power #2 (you won’t know what hit ya again!)

Meat eaters don’t be fooled, you can use these recipes whether you are veggie or not. I will give variations that apply.

Chickpea “Tuna” Salad with Avocado

Twice Baked Sweet Potatoes with Caramelized Onions & Kale

Caesar Salad with Garlic Cashew Dressing

Tempeh Bolognese with Roasted Spaghetti Squash

Rich Dark Chocolate Pudding

Plant-Based Power #3

And you thought you didn’t like veggies!

Chilled Thai Coconut Carrot Soup

Watermelon Cucumber Arugula Salad with Mint and Cashew Cheese

Eggplant Bánh Mì Tacos with Serrano Aioli

Summer Fruit Kombucha “Sangria”

Jazz Up Your Veggies

Some new and interesting ways to do go meatless or to excite your side dishes.

Caramelized Onion Cauliflower Puree

Sesame Balsamic Roasted Brussels Sprouts

Broccoli & Avocado Grilled Cheese

Roasted Mixed Mushroom Parcels with Sherry & Tarragon

Spice Roasted Whole Cauliflower

Asparagus with Honey Mustard Pepita Sauce

Quick Weeknight Meals & Easy Variations #1

We will take the same ingredients and make different dishes to minimize your shopping and weekday work load!

Crispy Hummus Ravioli & Roasted Pepper Romesco Sauce

Kale Salad with Toasted Almonds, Avocado & Lemon Vinaigrette

Citrus Balsamic Glazed Tofu or Chicken with Smoked Paprika

Herb & Toasted Quinoa Zucchini Pilaf

The Perfect Banana “Ice Cream”

Quick Weeknight Meals & Easy Variations #2

We will take the same ingredients and make different dishes to minimize your shopping and weekday work load!

Creamy Pesto Dip with Veggies

Kale & Garbanzo Salad, Sunflower Seeds, Cherry Tomatoes & Sesame

Quick Tomato Sauce with Quinoa Spaghetti

Chick Pea Crepe with Roasted Mushrooms & Tomatoes

Chocolate Strawberry “Milkshake”

Awesome Summer Entertaining Recipes

These recipes have a refreshing take on classics and are great for entertaining or pretty much anytime!

Spicy Avocado & Sweet Corn Dip

Pizza with Carrot Crust, Tomatoes & Feta

Black Bean Burgers with Cilantro Sauce

Tuscan White Bean Burgers with Pesto

Roasted Potato Broccoli Salad with Mustard & Herbs

Ode to the Mango

Let’s celebrate the local mango with a variety of brand new recipes.

Spicy Tart Mango with Chili & Lime

Kale Salad with Mango, Goat Cheese & Toasted Pumpkin Seeds

Black Bean Corn Salad with Mango & Cilantro

Blackened Local Fish with Mango Salsa

Creamy Coconut Mango Lassie

Inspirations From Costa Rica

Come enjoy the inspirations from the vegetarian yoga retreat I completed in Costa Rica!

Creamy Chilled Vegetable Bisque

Baked Yucca Chips with Mango Avocado Salsa

Jungle Salad with Green Goddess Dressing

Spicy Black Beans & Veggies with Brown Rice (my version of gallo pinto)

Detoxing Green Banana Shake

Flavors of Fall

The beginning of October is reason enough to get ready for those delicious fall flavors!

Pecan Sage Dip with Crisp Pears

Shaved Butternut Squash & Kelp Noodles with Spicy Peanut Sauce

Curry Acorn Squash & Apple Bisque with Rosemary

Broken Lasagna with Marsala Mushrooms, Fennel, Parsley & Sage (GF)

Grain-free Pumpkin Cranberry Muffins (with coconut flour)

The Perfect Meal #1

The perfect menu, well rounded and simple!

Rosemary Roasted Chickpeas

Super Greens Green Salad with Herb Dressing

Garlic Baked Cauliflower with Parmesan

Roasted Chicken with Potatoes, Olives & Dijon

Gluten-Free Peanut Butter Coconut Cookies

The Perfect Meal #2

A great meal for family or for entertaining!

Kalamata & Dried Fig Tapenade

Citrus & Avocado Salad with Toasted Pine Nuts

Whole Roasted Fish with Cauliflower, Raisins & Herbs

Chocolate Almond Olive Oil Cake

Spring Has Sprung!

Although the South Florida bounty is winding down the rest of the country is ramping up with some amazing Spring produce!

Shaved Beet and Carrot Summer Rolls with Tahini Sauce

Roasted Asparagus with Cilantro Pumpkin Seed Pesto

Herb & Garlic Artichokes with Lemon

Cashew Cheese Ravioli with Minted Spring Pea Puree

Mango Cobbler with Coconut Whipped Cream

Raw Revolution #1

Fun and delicious ways to retain more vital nutrients in your diet!

Vegetable Nori rolls with avocado and coconut ginger dipping sauce

Kale Salad with sweet potato, and creamy miso dressing

AAAHHHHmazing raw pasta with sun dried tomato sauce

Make those fun crunchy sprouts that WF sells for $4 a pint!

Chocolate Coconut Bliss Balls

Raw Revolution #2

More delicious recipes to maximum the nutrients in your food!

Spiced Creamy Corn Chowder

Veggie Hand Rolls with Sesame Root Rice

Sprouted Lentils with Coconut Curry Sauce

Mamey Pudding with Orange Cashew Cream

Rev Up Your VitaMix #1 (most recipes work in classic blenders as well)

You do not need a VitaMix to use and LOVE these recipes!

Spicy Artichoke Hummus with Herbs

Watermelon Gaspacho with Avocado Salsa

Lentil & Brown Rice Polenta with Seasonal Veggies

Quick & Creamy Cashew Alfredo Pasta (vegan & gluten free)

Oatmeal Chocolate Chip Cookies (gluten-free & sugar-free)

Rev Up Your VitaMix #2 (most recipes work in classic blenders as well)

LOVE this amazing machine even more!

Apple Coconut Ginger Green Smoothie

Knock You Sockes Off Chipotle Queso Dip

Fennel & Apple Bisque with Turmeric

Falafel with Spicy Lemon Coconut Sauce

Pumpkin Oatmeal Pancakes with Cranberry Compote

Rev Up Your VitaMix #3 (most recipes work in classic blenders as well)

The LOVE affair just goes on and on!

Mediterranean Chickpea “Tuna” Salad

Kale Sage Pesto With Quinoa Linguine

Sweet Potato Feta Bake with Dill

To Die for Chocolate Hazelnut Spread (aka Nutella!)

Rev Up Your VitaMix #4 (most recipes work in classic blenders as well)

Even more recipes – You do not need a VitaMix to use and LOVE these recipes!

Romaine Salad with OFS (out “freaking” standing) Dressing

Zucchini Fettucini “Alfredo”

Carrot Chickpea Mash (a great stand-in for mashed potatoes)

Gluten-Free Almond Pancakes

Thai Food Demystified #1

So easy, you can make it in your home! *Please note that this class uses fish sauce in most recipes.

Bo Pia Pak- vegetable summer rolls with mint, naam pla dipping sauce

Som Tum- green papaya salad with peanuts

Tawu Yang Pak Thai- cilantro and turmeric grilled chicken or tofu

Kang Pak- Red curry fried vegetables with kaffir lime leaves

Thai Food Demystified #2

Learn to make this unique and easy cuisine at home! *Please note that this class uses fish sauce in most recipes.

Thai Cucumber Mango Salad with Herbs

rice noodles with vegetables & egg

Coconut Caramelized Bananas with sesame

Thai Food Demystified #3

The third installment of one of our most popular classes. These recipes and techniques are simple and easy to use!

Tom Yum Pak- Hot and Sour Vegetable Soup

Yam Kai Dow- Spicy Salad with Fried Eggs

Pad Ga Prow Tawu- Tofu with Thai Basil & Chili

Cow Mapraw- Ginger Coconut Rice

Cha Dam Yen- Thai Iced Tea

Asian Inspired

Parts of Japan have some of the healthiest and longest living people, come learn why!

Edamame Dumplings with Soy Ginger Broth

Miso Soup with Shiitake Mushrooms

Cucumber Seaweed Salad with Sesame

Chilled Buckwheat Soba Noodles & Vegetables

Green Tea Banana Ice Cream

Paleo, Gluten & Refined Sugar-Free Treats

Enjoy hearty salads and tame the sugar cravings with fun and easy alternative treats!

Fudgy Brownies with a twist

Paleo Blueberry Banana Muffins

Paleo Almond Cranberry Bars

Almond Cranberry Granola Bars with Coconut

Chocolate Banana Chia Seed Pudding

Vanilla Chia Seed Pudding

Salads in a Snap

Fresh and simple ideas to beat the summer heat!

Asian Edamame Slaw with Ginger Peanut Dressing

Rainbow Salad with Sesame Garlic Dressing & Toasted Cashews

Quick Broccoli Pesto Pasta Salad with Feta

Arugula & Shaved Fennel Salad, Brown Butter Dressing & Summer Peaches

Super Green Greens with Green Goddess Dressing

Tuscan Kale with Mango, Tahini Dressing & Sunflower Seeds

Roasted Beet & Quinoa Chopped Salad with Tahini Dressing

Roasted Root Vegetable Salad with Chick Peas & Sesame

Shaved Carrot Salad with Raisins & Smoked Paprika Miso Dressing

That’s Amore: Italian Night!

Learn some tips from my family heritage and a truly passionate cuisine!

Shaved Fennel & Ricotta Bruschetta with Grilled Bread (we will make the cheese!)

Handmade Wholewheat Fettuccine with Arugula Pesto

Green Beans Braised in Tomato Sauce

Shaved Zucchini Ribbon Salad

Locatelli, Toasted pinenuts, Lemon Oil

Zabagilone, Summer Peaches & Mint

Breakfast for Champions

Inspire the most important meal of the day.

Almond Sunflower Coconut Granola parfait

Miso Toast with Avocado Mash

Green Eggs & Seasonal Veggies

Creamy Millet Breakfast Pudding with Seasonal Fruit

Grain Free Almond Scones with Local Fruit Jam

Knife Skills

Ready to sharpen those knives and hone your chopping skills? You cannot quantify how much easier cooking is when you polish these skills. Don’t worry we will eat what we chop!

Bring a chef’s knife, paring knife, and a cutting board and we will get choppin’!

Balsamic Caramelized Onions with Crostini

Chopp Chopp Chopped Salad

Mixed Vegetable Soup with Curry

Unique and Easy Party Apps

Planning to entertain? Don’t let old and tired recipes be the fall back.

Spicy Salmon/Tuna Poke, Avocado & Furikake

D’Anjou Pear & Gorgonzola Salad Rolls with Toasted Walnuts

Deviled Farm Egg with Thai Curry & Scallions

Savory Butternut Squash flatbread, Sage & Goat Cheese

Chocolate & Banana Wontons with Raspberry Dipping Sauce

Thanksgiving Reinvented

Spice it up a bit this year with some new ideas that will lift you up not weigh you down!

Shaved Brussels Sprout Salad, Pomegranate & Hazelnut Brown Butter Dressing (or made with olive oil)

Gluten Free Quinoa & Wild Mushroom Dressing with Sage

Spiced Cranberry & Starfruit Chutney

Cauliflower Parsnip Puree

Walnut Sage Patties with Mushroom Gravy

Private Class Protein Selections

Are you choosing a menu for a private event? Here are more non-vegetarian protein options.

Smoked Paprika Seared Fish or Shrimp with Citrus Balsamic Glaze

Pesto Grilled Fish or Shrimp

Blackened Fish or Shrimp with Romesco Sauce or Mango Salsa

Orange Ginger Fish (similar to teriyaki)

Roasted Shrimp with Garlic, Tomatoes & Herbs

Spice & Yogurt Seared Shrimp

Za’taar Grilled Fish or Shrimp

Tawu Yang Pak Thai- cilantro and turmeric grilled chicken or tofu

Rosemary Garlic Roasted Whole Chicken

Smoked Paprika Seared Chicken or Steak with Citrus Balsamic Glaze

Roasted Chicken Thighs with Olives & Potatoes

Latin Spiced Chicken with Lime, Cilantro, Sweet Potatoes & Peppers

Spicy Miso Baked Chicken Thighs (can also be mild)

Quick Moroccan Spiced Chicken with Green Olives

Herb Pesto Grilled Chicken

Blackened Chicken or Beef with Romesco Sauce or Mango Salsa

Spice & Yogurt Roasted Chicken & Onions (can be spicy or not)


The surprising tarragon cabbage slaw that everyone will love

This is a recipe that’s due to make your greengrocer run out of tarragon. I had the pleasure of hosting some of our other local food bloggers for Katherine’s farewell evening, and this was a surprise hit. It’s only cabbage slaw, but everyone loved it, and at least one person ran out to buy tarragon the next day.

Tarragon isn’t the most common herb around here — you’ll find big bunches of parsley, cilantro, dill and mint at nearly every greengrocer, but the tarragon will be tucked away in the back, if he even has it at all. It’s not something I used to even buy, until I encountered a wonderful recipe for green beans in Yotam Ottolenghi and Sami Tamimi’s cookbook “Jerusalem.” That’s a common refrain in the blogosphere, isn’t it? Ottolenghi recipes pushing people to buy new things — and even in Israel, where most of his ingredients are actually quite common.

And thus, I occasionally have the odd bunch of tarragon, half-used, sitting around my herb drawer. It has a light flavor reminiscent of licorice, which can add a surprising burst of flavor, a flavor people don’t expect to find around here.

I’ve been experimenting with it in various salads. Something about tarragon works really well mixed into your most run-of-the-mill cabbage salad — that tart little wilted cabbage slaw that you can find at pretty much any falafel stand.

And it turns out that super-simple slaw dresses up real nicely — add some unusual herbs and roasted almonds, and you have a dish fit to serve a king. Or a group of food bloggers, at least.

For about 2 liters of cabbage salad:

1 kilogram cabbage (1 small head, or half a large head about 850-900 grams without the core)
1/4 cup lemon juice (one large, ripe lemon)
2 tablespoons wine vinegar
2 teaspoons salt
2 teaspoons sugar
1/4 cup olive oil or your favorite salad oil
1/2 cup chopped parsley
1/2 cup chopped tarragon
1/2 cup sliced almonds

Thinly slice the cabbage into slivers. You can omit the densest part of the core I usually do.

Toss the cabbage, lemon juice, vinegar, salt and oil into a container with a lid. Cover and shake well to combine. Let sit for another 15 minutes and shake again repeat after another 15 minutes. In fact, you can leave it for a day or two in the fridge at this stage, that’s also fine. The cabbage will lose volume as it marinates.

Finely chop the parsley and tarragon. Put a dry frying pan on a medium to high flame, toss in the almonds, and stir until they look lightly toasted. Mix the parsley, tarragon and almonds into the softened cabbage.
Serve.