Category Archives: Appetizer

Appetizer Snack

Spiced Popcorn with Pecans

Hi food friends! So sorry for being MIA last week. There has been so much I want to talk about on the blog, but honestly just not enough hours in the day to sit down and write at the end of the day. I’m sure you’ve been there.

Things have been waaaaay busier than usual at my job and Travis and I have been working away trying to figure out where we want to get married — so many decisions! With all that’s going on, I’ve been neglecting this blog more than I would like. Thank you for understanding!

I am excited to pop in quickly today to share this Spiced Popcorn recipe that I threw together this weekend.

Spiced Popcorn with Pecans Recipe ll Gluten-Free, Low-Carb, Refined Sugar Free ll www.littlechefbigappetite.com

We love hosting friends at our apartment and when they come over, I always like to have a range of snacks out for them to munch on. I get this from my mom, who is a pro at putting out the best snack spreads. Your average chips and salsa can get boring, so I try to making something unique that’s also healthy and addictive.

I threw together this Spiced Popcorn with Pecans and Raisin mixture and I love the way it turned out! It’s sweet, spicy and salty all in one.

Spiced Popcorn with Pecans Recipe ll Gluten-Free, Low-Carb, Refined Sugar Free ll www.littlechefbigappetite.com

It’s so easy to make, all you really need is a stocked spice cabinet. Popcorn is a great healthy snack because it’s low in calories, but contains a good dose of fiber and whole grains.

I hope you like this one!

 

Spiced Popcorn with Pecans
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2.5 cups popped popcorn (about ⅛ cup popcorn kernels)
  • 1 cup pecan halves
  • 1 Tablespoon coconut oil
  • ¾ teaspoon cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 2 Tablespoons maple syrup
  • ¼ cup golden raisins
Instructions
  1. Preheat oven to 300 degrees. Mix the popcorn and the pecans in a large bowl. Set aside.
  2. In a small skillet, heat the coconut oil over low heat. Add the spices (cinnamon through ginger). Stir constantly for 30 seconds and then remove from heat. Stir in the maple syrup.
  3. Pour the spice mixture over the popcorn and pecans and toss to coat.
  4. Spread the popcorn and pecans onto a rimmed baking sheet and bake for 30-40 minutes, tossing every 10 minutes. Remove from oven once the pecans are toasted.
  5. Let cool for 15 minutes and stir in the golden raisins.
 

Spiced Popcorn with Pecans Recipe ll Gluten-Free, Low-Carb, Refined Sugar Free ll www.littlechefbigappetite.com
Appetizer Side Dish

Passover Apple-Matzoh Kugel

Passover will be here in just two weeks! For those of you celebrating, that means putting away all of the bread products and bringing out the matzoh! Matzoh is an unleavened flatbread, eaten during the 8 days of Passover in the Jewish tradition.

Some people love it, and others think it tastes like cardboard. I am in the middle. If I slather it with peanut butter or jam, it’s just like any other cracker to me.

When it’s used in this Passover Apple-Matzoh Kugel, you’d barely know it’s there.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

Kugel is a traditional baked side dish, usually made with egg noodles or potatoes. But for Passover, we use Matzoh.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

This Apple-Matzoh Kugel is not a family recipe (I’m not allowed to share those!), but rather one I adapted from a popular recipe online. The original recipe contained A LOT of butter and sugar, but in typical LCBA fashion, I adapted it to make it healthier.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

I cut way down on the added sugar because the sweetness from the apples and dried fruit was enough. I also reduced the amount of butter used and substituted whole wheat matzoh for regular.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

I won’t lie, I feel strange creating my own recipes for Jewish holidays. It feels wrong, like I am cheating on family recipes and breaking with tradition.

I know that’s only because my mom makes the BEST food for Jewish holidays. For Passover, her matzoh ball soup, brisket, and chocolate matzoh crunch are unbeatable. Why should I even bother trying to come up with anything new?

Perhaps I am a bit nostalgic because I won’t be home with my family for Passover this year. Even though I love to cook, there is nothing like my mom’s food. I’ll bet a lot of you can relate!

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

Even though it isn’t Mom’s, this Apple-Matzoh Kugel is DELICIOUS. I know it’s one I will make year after year.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

If you’re cooking for a large crowd, this recipe can easily be doubled. Just make sure to use a larger baking dish. Also great about this recipe is that you can make it 1-2 days ahead of time and reheat it in the oven before your Seder.

Happy Passover to those who are observing!

 

Passover Apple-Matzoh Kugel
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 large granny smith apples, cored and cut into ½ inch pieces
  • ⅛ cup light brown sugar
  • ⅛ cup orange juice
  • 3.5 whole wheat matzohs
  • 4 eggs
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ⅓ cup light brown sugar
  • 2 Tablespoons granulated sugar
  • 2.5 Tablespoons unsalted butter, melted
  • ½ cup golden raisins
  • ⅓ cup dried apricots, chopped
Instructions
  1. Preheat the oven to 350°F. Lightly grease an 11x7 or 8x8 baking dish. Set aside.
  2. Toss the apples with the brown sugar and orange juice in a medium bowl. Set aside.
  3. Break the matzoh into 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
  4. While the matzoh soaks, beat the eggs in a large bowl until blended. Add the salt, cinnamon, vanilla extract, sugars, and melted butter. Stir in the raisins and apricots.
  5. Strain the liquid from the softened matzoh and add the matzoh to the egg mixture. Then add the apples. Stir lightly to combine and then pour the mixture into the greased baking dish.
  6. Place the kugel on the middle rack of the oven and bake for 1 hour. Check after 40 minutes and if the top begins to brown too early, tent the baking dish with aluminum foil.
  7. Remove the kugel from the oven and cool to room temperature.
Notes
* Recipe adapted from Epicurious
 

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com
Appetizer Gluten-Free Poultry Soup

Tuscan White Bean Soup with Chicken

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

For those of you freezing your butts off right now, I hope this soup comes at the perfect time. I love one-pot meals and I especially love them on weeknights when I don’t want to do a lot of cleanup.

Because, let’s be real, who has time to scrub multiple pots and pans on a Thursday night when you’re trying to binge ShondaLand?

Not me!

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

This Tuscan White Bean Soup couldn’t be easier to prepare. It’s hearty and filling enough to be a main meal thanks to plenty of beans, veggies, and shredded chicken.

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

For a vegan version of this soup, leave out the shredded chicken and substitute vegetable broth for the chicken broth – easy peasy.

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

Leftovers were great the next day, so for a larger family, feel free to double the recipe.

 

Tuscan White Bean Soup with Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tablespoons extra-virgin olive oil
  • 1½ cups chopped onion (about 1 medium)
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 cups kale, stemmed and chopped into 1 inch pieces
  • 4 large garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 6 cups low-sodium chicken broth
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 bay leaf
  • 1 15 oz. can great northern beans, strained and rinsed
  • 2 cups rotisserie chicken, shredded (Try my Slow Cooker Shredded Chicken)
  • 2 Tablespoons fresh lemon juice
  • ¼ cup parmesan cheese, shaved
  • Salt and Pepper
Instructions
  1. Heat one Tablespoon of olive oil in a large pot over medium heat. Add the onions, carrots and celery and saute for 6-7 minutes, until the onions begin to turn translucent. Add a pinch each of salt and pepper.
  2. Add the second Tablespoon of olive oil to the bottom of the pan, then add the kale and saute for 2 minutes, until the kale breaks down slightly. Add the garlic and saute for 30 seconds. Add the tomato paste and stir into the vegetable mixture.
  3. Add the chicken broth, thyme, bay leaf and beans to the pot. Give the mixture a quick stir. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the rotisserie chicken and allow to simmer for 2 minutes to heat the chicken through.
  4. Remove from heat and stir in the lemon juice. Add salt and pepper to taste. Serve with shaved parmesan.
 

Appetizer Gluten-Free Slow Cooker

Super Bowl Recipe Roundup

Hi friends! Happy Monday!

Whew, I am exhausted after my trip this weekend. I got to spend the last couple of days with some fellow awesome female bloggers as we toured farms in the Coachella  Valley and Imperial Valley in California! The tour was organized by the California Farm Water Coalition, in an effort to create more awareness of the water issues California farmers face every day (and especially during our current drought).

The trip was SO informative, you guys. I learned a ton about what our farmers do every day and the process that brings the healthy fruits and veggies we love from the field to grocery stores (hint: it happens really, really, ridiculously fast).

Be sure to check back in to the blog later this week to read all about it.

California Farm Water Coalition Farm Tour - www.littlechefbigappetite.com

I am currently sitting on the train back to Los Angeles (for me it’s Sunday night, but this post will go live tomorrow morning). Thankfully the train is pretty quiet right now, so I have two seats to myself and I am able to stretch out and type up this post.

Super Bowl Recipe Roundup -- www.littlechefbigappetite.com

Okay, now to the real reason for this post – my Super Bowl Recipe Roundup!

Even though I grew up in a major sports city, I hate to break it to you — I just don’t follow sports. I’ve just never had an interest, despite Travis’ best efforts to get me involved. (I know, I’m the worst). But, if I had to choose, I root for Boston teams because that’s my hometown!

Travis, on the other hand, loves sports so we always have a game on in our apartment. Even though I won’t watch with him, I will happily make snacks for him and whichever of his friends are over. The more recipe testers around, the better!

Today I want to share with you some of my favorite recipes for mid-game Super Bowl snacking and a couple of recipes that are a bit heartier if you’re looking to serve a complete meal this weekend.

Whoever you’re rooting for during the big game, enjoy!

 

Super Bowl Recipe Roundup!

 

Avocado Hummus

The creamiest hummus + the best combination! Serve this dip with veggies or chips.

Avocado Hummus Recipe - www.littlechefbigappetite.com

Sun-Dried Tomato Dip

Nothing could be easier than this dip made from greek yogurt and feta. Serve this with whole wheat pita chips for a protein-packed snack.

Sun-Dried Tomato Dip Recipe - www.littlechefbigappetite.com

Charred Corn and Tomato Salsa 

No grill needed for this charred corn and tomato salsa recipe. Broil the vegetables in the oven for a delicious charred flavor! This one is a winner, for sure.

Charred Corn and Heirloom Tomato Salsa Recipe - www.littlechefbigappetite.com

Muhammara (Roasted Red Pepper Dip)

Okay, how many times have I told you guys that this is the best dip ever? If you haven’t made it yet, what the heck have you been doing?, make it NOW!

Muhammara (Roasted Red Pepper Dip) Recipe -- www.littlechefbigappetite.com

Honey Sesame Almonds

There is no reason to buy these from the store when they are incredibly easy to make yourself. I love making them at home because then I can control the amount of added sugar. Can you say addicting?

Honey Sesame Almonds Recipe - www.littlechefbigappetite.com

Easy Slow Cooker Shredded Chicken

There is nothing plain about this chicken after you add your favorite BBQ sauce, Buffalo sauce, or hot sauce. Add the chicken to tacos, nachos, sandwiches and more!

Easy Slow Cooker Shredded Chicken Recipe -- www.littlechefbigappetite.com

Slow Cooker BBQ Beef Short Ribs

I seriously cannot sing enough praise for this recipe. If you make this, you may want to double up because they’ll go fast!

BBQ Beef Short Ribs - Little Chef Big Appetite

Sesame-Glazed Chicken Drumsticks

One of my favorite recipes I’ve posted on the blog recently. If you’re looking for something heartier on Super Bowl Sunday, make these! They’re a little messy, so be sure to put out lots of napkins!

Sesame-Glazed Chicken Drumsticks - Healthy & Delicious - www.littlechefbigappetite.com

If you try one of these Super Bowl recipes, let me know. Upload your photos to Instagram and be sure to tag me @littlechefbigappetite!

Appetizer Snack

Brie Crostini with Spiced Raisin Compote

The holidays are upon us!

I don’t know about you, but every store I’ve been in recently (CVS, Home Goods…) already has Christmas decorations out. I thought that always started after Halloween, no?

Brie Crostini with Spiced Raisin Compote

Since I am trying to keep up, I started testing a few new holiday recipes last weekend.

You’re going to LOVE these Baked Brie Crostini with Spiced Raisin Compote. They’re the perfect little hors d’oeurve for a holiday get-together.

Brie Crostini with Spiced Raisin Compote

I tried to make these crostini healthier than most recipes I saw by reducing the amount of cheese (a little goes a long way), using a whole wheat baguette instead of regular, and cutting way down on the sugar in the compote. Raisins and apples already provide plenty of sweetness – why add copious amounts of sugar?

The results were amazing! There’s so much flavor in each bite.

Brie Crostini with Spiced Raisin Compote

If you have a large group, feel free to double or even triple this recipe. You can also make the raisin compote ahead of time and keep it in the fridge until you’re ready to prep the crostini.

Brie Crostini with Spiced Raisin Compote

I know your friends and family will be begging you for this recipe!

Brie Crostini with Spiced Raisin Compote

Brie Crostini with Spiced Raisin Compote

 

Brie Crostini with Spiced Raisin Compote
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 1 medium granny smith apple, peeled and chopped (about 1.5 cups)
  • ¼ cup red onion, sliced very thin
  • ¼ cup golden raisins
  • 1.5 Tablespoons white wine vinegar or cider vinegar
  • 1 Tablespoon packed light brown sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • Pinch each salt, ground ginger, nutmeg
  • 2 ounces Brie
  • Whole wheat or multigrain baguette, sliced ½ inch thick
Instructions
  1. Combine the apple through nutmeg in a small saucepan and bring to a boil. Cover, reduce heat, and simmer for 30 minutes, stirring every 7-8 minutes. Uncover and cool.
  2. Preheat oven to 400°.
  3. Spread 1 heaping Tablespoon of raisin compote over each baguette slice. Top each with 1 piece small slice of brie. Arrange the slices on a large baking sheet. Bake at 400° for 5 minutes or until cheese melts.
Notes
Recipe adapted from Cooking Light
 

Appetizer Gluten-Free Salad Vegan

Kale Salad with Tahini Dressing

Hello friends! I can’t believe it’s Thursday already. This week is flyyyyyying by for me. I was in Boston visiting my family this past weekend and I flew back to LA bright and early on Tuesday morning.

I am finally getting the chance to catch up and say hi to you guys.

Kale Salad with Tahini Dressing Recipe -- Little Chef Big Appetite

I am reallllllly excited to share this Kale Salad with Tahini Dressing recipe with you today! Tahini, a ground sesame seed paste, is an essential ingredient in hummus. But in reality, it can be used for so much more: cookies (think of it like peanut butter), dressings, sauces, etc.

Kale Salad with Tahini Dressing Recipe ll www.littlechefbigappetite.com

In this recipe, I paired the tahini dressing with a light kale salad made with cucumbers, shredded carrots, celery, and raisins. It would also be delicious with a Greek salad with feta and tomatoes.

Kale Salad with Tahini Dressing Recipe ll www.littlechefbigappetite.com

The recipe makes about one cup of dressing, so you’ll have leftovers. It should keep in the fridge for up to one week, but if you know you won’t use it in time, feel free to cut the recipe in half.

Kale Salad with Tahini Dressing Recipe

Enjoy! I know you’re going to love this one!

 

Kale Salad with Tahini Dressing
 
Prep time
Total time
 
Serves: 2
Ingredients
Kale Salad
  • 4-6 handfuls shredded kale
  • ½ medium cucumber, peeled and diced
  • 1 stalk celery, finely chopped
  • ¼ cup shredded carrots
  • ¼ raisins
Tahini Dressing
  • ¼ cup water
  • ¼ cup raw tahini
  • Juice of ½ lemon
  • 1 garlic clove minced
  • 1 tsp maple syrup (or honey)
  • ½ Tablespoon apple cider vinegar
  • ½ teaspoon soy sauce
  • ¼ teaspoon cumin
  • pinch sea salt
Instructions
  1. Place all kale ingredients in a large bowl. Set aside.
  2. Combine dressing ingredients in a jar with a lid (or use a bowl and whisk). Shake the jar until the ingredients are thoroughly combined.
  3. Toss the salad with a couple Tablespoons of the tahini dressing to taste.
 

Appetizer Gluten-Free Side Dish

Honey-Mustard Green Beans with Pecans

When the weather is warm, Travis and I try to use our grill as much as possible. We don’t have air conditioning in our apartment, so if the temperature goes above 80 degrees, the thought of turning on the oven or stove sounds dreadful. (Although, admittedly we live by the ocean so it’s rare that it ever gets too hot around here).

If Travis is grilling outside, I typically make a quick side-dish indoors and I am always pleased if it requires less than 10 minutes of oven or stovetop time.

I’d put these Honey Mustard Green Beans with Pecans in the arena of perfect BBQ side-dishes: easy, healthy, and quick.

Honey-Mustard Green Beans with Pecans Recipe - Little Chef Big Appetite

This recipe came out a desire to throw together something healthy using ingredients I already had on hand, and I’ll bet you have them in your pantry as well. These green beans are ultra-easy to make, even the most novice of cooks should be just fine (just don’t burn the pecans!)

Honey-Mustard Green Beans with Pecans Recipe - Little Chef Big Appetite

Try these Honey-Mustard Green Beans alongside a burger, grilled chicken or fish – they really go with anything!

 

Honey-Mustard Green Beans with Pecans Recipe
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • ¼ cup pecans
  • ¾ pounds green beans, trimmed
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • kosher salt and black pepper
  • 1 teaspoon red wine vinegar
Instructions
  1. Heat oven to 375° F. Spread the pecans on a baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Be careful not to burn the pecans, check regularly. Let cool, then chop.
  2. Steam the green beans until tender, about 6 minutes; let cool. While beans are steaming, whisk together the olive oil, honey, and mustard and season with a pinch each salt and pepper. Toss the green beans with the dressing and sprinkle with the toasted pecans. You can either refrigerate for a few hours or serve immediately. Just before serving, toss with the red wine vinegar.
Notes
Recipe adapted from Real Simple Magazine
 

Appetizer Gluten-Free Snack Vegan

Peanut Butter Trail Mix Bites

As promised, I am sharing a DELICIOUS snack recipe with you guys today. Peanut Butter Trail Mix Bites!

Peanut Butter Trail Mix Bites Recipe

I whipped up these Bites last week and devoured them all within just a phew days. Whoops!

Peanut Butter Trail Mix Bites Recipe

They are super easy to make and I bet you have most of the ingredients in your pantry already. Even if you don’t, no worries! This recipe is extremely customizable. Feel free to substitute dried cranberries for raisins, change up the variety of nuts, sub semi-sweet chocolate for dark, make it your own! This recipe is gluten-free and if you want to make it vegan, just use maple syrup instead of honey.

Peanut Butter Trail Mix Bites Recipe

Make sure you follow the ratios in the recipe, though, or else your bites won’t hold together. You need the correct amounts of wet and dry ingredients or else you’ll end up with Peanut Butter Trail Mix mush, and nobody wants that!

Peanut Butter Trail Mix Bites Recipe

Hope you love these trail mix bites as much as I do! Peanut Butter lovers, this one has your name ALLLLLL over it!

 

Peanut Butter Trail Mix Bites Recipe
 
Prep time
Cook time
Total time
 
Serves: 14-16 bites
Ingredients
  • ⅓ cups unsalted almonds*
  • ⅓ cup unsalted cashews*
  • 1 Tablespoon flax seeds
  • ¾ cup rolled oats
  • ¼ cup dates, chopped
  • ⅛ cups raisins
  • 2 Tablespoons dark chocolate, chopped
  • 1 teaspoon stevia
  • 2-3 Tablespoons honey (to taste)
  • 1 teaspoon vanilla extract
  • ⅓ cup peanut butter*, melted
  • salt, to taste
Instructions
  1. In a food processor grind the almonds, cashews, and flax seeds for about 15 seconds or until there are still some chunks of nuts. DO NOT grind to sand-like texture. Remove the nuts from the food processor and place in a large bowl with the oats, dates, raisins, dark chocolate, and stevia. Stir well.
  2. In a small bowl combine the honey (start with 2T and adjust to desired sweetness), vanilla, and peanut butter. Pour the peanut butter mixture over the nut and oat mixture and stir well. Taste mixture and add a pinch of salt if desired. Line a baking sheet or large plate with parchment paper. Using wet hands, roll the mixture into 14-16 balls, slightly smaller than the size of a golf ball. Make sure to pack the mixture tightly. Place the baking sheet in the fridge for at least one hour to harden, then enjoy.
  3. Trail Mix Bites should last in the fridge for 10 days.
Notes
*If using salted nuts and/or peanut butter, I do not recommend adding salt at the end.
 

Appetizer Gluten-Free Salad Side Dish Vegetarian Meals

Kale Salad with Pomegranate Molasses Dressing

I bet many of you have jumped on the healthy new year bandwagon, so I’m bringing you a delicious AND nutritious kale salad recipe today.

This salad has everything you need – a great balance of flavors, varying textures, and jam-packed flavor in every bite. You can serve it as an appetizer or feel free to add a piece of protein, such as grilled chicken, and make it a meal of its own.

Kale Salad with Pomegranate Molasses Dressing Recipe

Kale Salad with Pomegranate Molasses Dressing Recipe

Pomegranates are SUPER healthy – they’re packed with antioxidants, which help to protect you from heart disease and cancer. I’ll admit, peeling pomegranates is not my favorite activity, but it’s worth it for the delicious sweet crunch you get from each tiny aril. (Don’t be stupid and wear a white shirt while peeling them like I did – you’ll get the juice everywhere!) I know you can buy the arils on their own, but I find that the price tends to be astronomical, so I usually opt to peel the pomegranate myself.

Kale Salad with Pomegranate Molasses Dressing Recipe

Pomegranate molasses is something I’ve had in my pantry for years and I’ve talked about it a bunch on the blog. I use it in my Muhammara as well as various chicken recipes. It adds a sweet and tangy punch to whatever you’re making. When adding it to a salad dressing, it adds a more complex acidity than you get from lemon juice or vinegar.

Kale Salad with Pomegranate Molasses Dressing Recipe

You can find pomegranate molasses in Middle Eastern supermarkets and I know Whole Foods carries it as well. I actually make my own molasses from pomegranate juice, and I will be sure to share a tutorial on how to do that soon.

Kale Salad with Pomegranate Molasses Dressing Recipe

 

Kale Salad with Pomegranate Molasses Dressing
 
Prep time
Total time
 
Serves: 4
Ingredients
Pomegranate Molasses Dressing
  • 1.5 Tablespoons pomegranate molasses
  • 1 Tablespoon red wine vinegar
  • ½ Tablespoon dijon mustard
  • 2 teaspoons honey
  • ⅓ cup extra-virgin olive oil
  • salt and pepper
Salad
  • 6 cups kale, tough ribs removed
  • ⅓ cup pomegranate arils
  • ¼ cup roasted, unsalted pistachios (shelled)
  • ¼ cup shaved parmesan
  • salt and pepper
Instructions
  1. In a small bowl, whisk together the pomegranate molasses, red wine vinegar, dijon, and honey. Slowly drizzle in the extra-virgin olive oil to emulsify. Add salt and pepper to taste.
  2. In a large bowl combine the kale, pomegranate arils, pistachios, and parmesan. Toss with about ¼ cup of dressing, or to taste. Season lightly with salt and pepper. The dressed salad will keep for about 24 hours.
 

Appetizer Gluten-Free Salad Side Dish Snack Vegetarian Meals

Cucumber Salad with Feta and Dill

Last week, I was scrounging through the fridge looking for an afternoon snack, but quickly realized my options were limited. We were going away for the weekend, so we had very few groceries left in our fridge (I always try to use up anything I can before I go away because I hate waste).

Cucumber Salad with Feta and Dill Recipe

Seeing as how we didn’t have any of my go-to snacks (Greek yogurt, fruit, hummus, etc.),  I knew I was going to have to get creative. I pulled out the ONE vegetable we had left, a cucumber, and started messing around. Let’s be honest, cucumbers are pretty darn boring on their own because they’re basically all water. I knew I needed to add something to make these cukes exciting enough to please my taste buds.

Cucumber Salad with Feta and Dill Recipe

I remembered the yummy cucumber salad from our favorite deli in Philadelphia, the Famous 4th Street Delicatessen, and set out to recreate the tasty vinaigrette they use. (Side note: If you are ever in Philly and you love deli food, you MUST go to 4th Street Deli. The sandwiches are double the size of your head and the quality of the food is A+++).

I whisked together a basic dressing of red wine vinegar, olive oil, sugar, salt and pepper and drizzled it on the sliced cucumber spears. Then I sprinkled feta crumbles and finely chopped dill on top of the spears for an extra punch. The result was a delicious mid-day cucumber salad! The cucumber soaks up the flavor from the vinegar and the feta gives the cucumber a delicious taste that will remind you of a fresh Greek salad.

Cucumber Salad with Feta and Dill Recipe

If you are are looking for a quick and low-calorie mid-day snack, you gotta try this!

 

Cucumber Salad with Feta and Dill
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 1 large cucumber, cut crosswise and then cut into quarters, lengthwise
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon sugar
  • pinch of salt and pepper
  • ⅛ cup feta cheese, crumbled (about ½ oz)
  • 2 teaspoons finely chopped fresh dill (or ½ teaspoon dried)
Instructions
  1. Place the sliced cucumber spears in a shallow dish. In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, sugar, salt, and pepper. Drizzle the vinegar mixture over the cucumbers. Sprinkle with the feta and dill. Serve immediately.
Notes
I recommend eating this snack right away because I found the cucumbers become a bit soggy if left out for awhile.
 

Page 1 of 212