The Art of Food: appetizer

Showing posts with label appetizer. Show all posts

Easy Entertaining: Preserved Lemon Hummus

Preserved Lemon Hummus

Easy appetizer or lunchbox healthy snack, there's nothing more satisfying than a hearty hummus.

What makes this hummus different from all the rest? A hint of preserved lemon adds that extra something special that makes this humble hummus into a luscious spread.

Ingredients:

1- 6oz jar of Bella Cucina Lemon & Garlic Chickpeas

1 wedge of Bella Cucina Preserved Lemon, rinsed and seeds removed

1 Tablespoon lemon juice

1 Tablespoon Tahini

1 clove garlic

1 teaspoon kosher or sea salt

2 Tablespoons warm water

1/4 cup extra virgin olive oil

Combine all ingredients in food processor and lightly pulse until mixture reaches desired consistency. Serve with baked pita chips or garden veggies.

* OPTIONAL VERSIONS

Add one of the following to the preserved lemon hummus base recipe:

- add 2 Tablespoons Sweet Pepper Pesto

- add 2 Tablespoons Mint & Pistachio Pesto

Spring Flavors: Preserved Lemon & Parsley Pesto Pasta

Preserved Lemon & Parsley Pesto Pasta

Spring is in the air here in Atlanta, and there's nothing that harkens back to warm weather better than the scent of fresh lemons. Preserved lemons are a savory condiment used in Morroco when preparing the lamb tagine. They add a depth of flavor to dishes never attained before. Separate the rind from the pulp and mince. Stuff the rind under the skin of a chicken and roast, or puree entire lemon slices with olive oil and a flavorful savory salt for a delightful vinaigrette. Here, the preserved lemons are paired with a light parsley pesto that provides a fresh bite. This combination is perfect for a light spring meal. It tastes even better when dining al fresco!

1 Wedge of Bella Cucina Preserved Lemons

2 cups Italian parsley leaves

1 clove garlic, peeled

1 teaspoon capers, rinsed

2 Tablespoons lemon juice

1 teaspoon salt

pinch of pepper

1/2 cup Extra Virgin Olive Oil

1 pound of pasta

{a short cigar shaped pasta, like fiori {flower}, gemelli, or a ricotta-filled tortelloni}

Remove the pulp and seeds from the preserved lemon. Discard the seeds and add the pulp a food processor. Chop the lemon into fine dice. Slice the lemon rind length-wise into thin strips, then turn and cut into small dice cross-wise. Add the parsley, garlic, capers, lemon juice, salt and pepper.

Process until the mixture is finely chopped. Drizzle in the olive oil and continue processing until the mixture is pureed.

Cook the pasta al dente, according to the directions.

Toss the pasta with the parsley pesto mixture until the pasta is well coated.

Add the diced preserved lemon.

Serve as is or with grilled shrimp or chicken.

Grilled Shrimp Skewers with Lime Blossom Honey Dipping Sauce

Grilled Shrimp Skewers with Lime Blossom Honey

Dipping Sauce

Fresh shrimp from the savannah coast is reason enough to keep it on the menu often.
We've given you another reason, our lime blossom honey.
This is just one of many ways you can pair the two lovelies together
for a refreshingly sweet and savory snack.

12-16 shrimp

zest and juice of one lime

1/2 cup rice wine vinegar

1 teaspoon salt

2 Tablespoons Lime Blossom Honey

Soak 8 inch wooden skewers in water for about 30 minutes.

This will prevent the wood from burning on the fire.

Remove the shells from the shrimp, leaving on only the tail.

Starting at the tail side first, thread the pointed end of the skewer through the middle of the shrimp until you have skewered the entire shrimp. the end of the shrimp should be at the edge of the flat end of the skewer, without any edges showing. Continue until you have skewered all of the shrimp.

Refrigerate until ready to toss with sauce and grill.

To make the marinade and dipping sauce:

In a medium bowl, add the lime zest and juice, vinegar, salt and honey. Whisk until smooth.

Divide the mixture in half. Toss the skewered shrimp with one part of the sauce just before cooking. Let the shrimp marinate with the sauce for about 15-20 minutes. Use the remaining sauce to serve with the grilled shrimp. Serve the shrimp warm or at room temperature.

Serves 6- 8 as an appetizer

4 as a main course. *

*Serve with a gorgeous green jade pearl bamboo rice from our friends at Lotus Foods.

Warm Spinach + Artichoke Dip

1 jar Spinach Artichoke Bruschetta Spread

1/3 cup mayonnaise

2/3 cup parmesan cheese, with some reserved for topping

Combine all three ingredients and place in an oven safe dish. Top with parmesan cheese and bake at 400F for 15-20 minutes, or until golden brown.

Serve with bella’s dipping crackers or Pane Rustico