Course: Appetizer

Holiday Yam Bites

Holiday Yam Bites
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Servings
4
Servings
4
Holiday Yam Bites
Print Recipe
Servings
4
Servings
4
Ingredients
  • 2 yams cut into ¼-inch thick rounds
  • 1 small round of goat cheese
  • 2 tablespoons maple syrup
  • 1 cup toasted pecans
  • 2 tablespoons orange zest
  • ⅛ teaspoon coarse sea salt
  • ½ teaspoon pumpkin pie spice
  • ¼ cup dried cranberries
  • 1 tablespoon honey
  • 1 tablespoon rosemary chopped
  • coconut oil for baking
Servings:
Instructions
  1. Preheat oven to 400° F. Place yam rounds on a baking sheet and brush with coconut oil. Bake for 20 minutes or until soft in the centers.
  2. While yams are baking, mix goat cheese and maple syrup together in a bowl and set aside. In a separate bowl, mix pecans, orange zest, salt, pumpkin pie spice, cranberries, and honey together until well combined and set aside.
  3. Cool yams completely. To assemble, smear top of round with cheese mixture and top with pecan mixture. Sprinkle the top with chopped rosemary.
Recipe Notes

Recipe courtesy of Carla Cohen

Chunky Strawberry Guacamole

Chunk Strawberry Guacamole
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Chunk Strawberry Guacamole
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Ingredients
  • 2 ripe large avocados halved, pitted, and scooped
  • 2 tablespoons lemon juice
  • 3 tablespoons chopped fresh cilantro
  • 4 ounces ripe strawberries diced, plus extra for garnish
  • 1 tablespoon smoked paprika
  • Salt and fresh cracked pepper to taste
Servings:
Instructions
  1. In a bowl, mash avocados with a fork.
  2. Add lemon juice, chopped cilantro, and strawberries. Mix until combined. Season to taste with paprika, salt, and black pepper.
  3. Sprinkle with additional chopped strawberries for garnish. Serve immediately with tortilla chips.
Recipe Notes

Recipe courtesy of eatwell101.com.

Very Berry Fruit Leather

Very Berry Fruit Leather
Very Berry Fruit Leather
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Servings Prep Time
2-3 trays 10 minutes
Cook Time
4 hours, plus
Servings Prep Time
2-3 trays 10 minutes
Cook Time
4 hours, plus
Very Berry Fruit Leather
Very Berry Fruit Leather
Print Recipe
Servings Prep Time
2-3 trays 10 minutes
Cook Time
4 hours, plus
Servings Prep Time
2-3 trays 10 minutes
Cook Time
4 hours, plus
Ingredients
  • 2 cups strawberries, hulled
  • 1 cup raspberries
  • 3/4 cup blueberries
  • 3/4 cup blackberries
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar
Servings: trays
Instructions
  1. Preheat the oven to 170°. Combine all ingredients in a blender, and process until smooth.
  2. Prepare two 12x18-inch jellyroll pans with silicone baking mats. Divide the mixture between both pans. Use an offset spatula to create a very thin, smooth layer.
  3. Bake for four hours or until fruit leather is no longer sticky. Rotate pans between oven racks and turn 180° every hour until done.
  4. Transfer fruit leather to a cutting board, and slice into strips. Wrap in parchment paper or wax paper to store.
Recipe Notes

Recipe courtesy of www.bakedbyrachel.com

Crusty Parmesan-Herb Zucchini Bites

zucchini Parmesan bites
Crusty Parmesan-Herb Zucchini Bites
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zucchini Parmesan bites
Crusty Parmesan-Herb Zucchini Bites
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Ingredients
  • 4 medium, fresh zucchinis, sliced in half
  • 1/2 cup fresh Parmesan cheese, grated
  • 1-2 tbs fresh rosemary and thyme, minced
  • smudge of olive oil
  • salt and pepper to taste
Servings:
Instructions
  1. Preheat oven to 350 degrees F. Lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Vegetarian Spring Rolls

vegetarian spring rolls
Vegetarian Spring Rolls
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These chilled rolls make for a perfect snack or light lunch!
Servings Prep Time
4 25
Cook Time
20
Servings Prep Time
4 25
Cook Time
20
vegetarian spring rolls
Vegetarian Spring Rolls
Print Recipe
These chilled rolls make for a perfect snack or light lunch!
Servings Prep Time
4 25
Cook Time
20
Servings Prep Time
4 25
Cook Time
20
Ingredients
  • 2 large carrots, julienned
  • 2 tbs slivered green onions
  • 1/3 cup thinly-sliced napa cabbage
  • 1 tbs olive oil
  • 1 tbs minced fresh cilantro
  • 1/4 tsp ground black pepper
  • 1 package (3 ounces) dried bean thread noodles
  • 16 8-inch rice-paper rounds, softened*
  • 2 tsp slivered fresh basil or mint leaves
  • 1 tbs reduced-sodium soy sauce
  • 1 tsp dark sesame oil
Servings:
Instructions
  1. In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, and pepper; toss well. Marinate at room temperature for 10 minutes, stirring frequently. Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2-inch pieces. Set aside. Place 2 tablespoons of the noodles and vegetable mixture about 1-inch from the lower edge of each rice-paper round. Sprinkle with the basil or mint leaves. Fold the bottom edge over the filling, fold in both sides, and roll up tightly. Press to seal. Place on a plate and cover with plastic wrap. Refrigerate for 10 minutes. Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Serve as a dipping sauce with the spring rolls.
Recipe Notes

*To soften: Fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and translucent. Remove and let drain on a clean dish towel. (Do not stack the rice papers or they will stick together.)