Category Archives: Appetizer

Peach Salsa with Lime Juice and Honey

Appetizer, Condiment, Uncategorized

Type of dish: Appetizer, Condiment

4 small peaches, peeled and diced
Juice of 2 limes, about 1/4 cup juice
2 teaspoons honey
2 to 3 Tablespoons diced bell pepper
1 Tablespoon finely minced jalapeno pepper, or to taste
1 heaping Tablespoon chopped cilantro
1 small clove garlic, finely minced
2 Tablespoons finely chopped red onion or sweet onion

Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken, or just with some tortilla chips.

Makes 1 1/2 to 2 cups.

Recipe courtesy of Gazy Brothers Farm

Baked Kale Chips

Appetizer, Side Dish, Uncategorized

Type of dish: Appetizer, Side Dish

1 bunch kale
1 Tablespoon olive oil
1 teaspoon seasoned salt

Preheat the oven to 375° F. Line a non-insulated cookie sheet with parchment paper.

With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite sized pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and toss with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Recipe courtesy of Gazy Brothers Farm

Fried Eggplant

Appetizer, Side Dish

Type of dish: Appetizer, Side Dish

2 medium eggplants, peeled and sliced into 3/4-inch sticks, 3-inches long
salt
1 cup milk
2 eggs
1 1/2 cups Italian seasoned bread crumbs
1/4 cup parmesan cheese
vegetable oil for deep frying
celery salt

Salt surface of eggplant sticks. Place eggplant in colander for 30 minutes. Rinse eggplant and pat dry with paper towels.

In a medium bowl, mix milk and eggs until well blended. In a shallow bowl, combine bread crumbs and parmesan cheese.

Heat oil in medium saucepan over medium high heat. Dredge eggplant in egg mixture, then dredge in bread crumbs.

Carefully place fries in hot oil. Fry for 3 minutes, or until golden brown.

Recipe courtesy of Gazy Brothers Farm
Drain on paper towel, sprinkle with celery salt before serving.

Oven-Roasted Plum Tomatoes

Appetizer, Side Dish

Type of dish: Appetizer, Side Dish

Non-stick vegetable oil spray
6 plum tomatoes, halved lengthwise
salt and pepper
2 Tablespoons extra virgin olive oil
Assorted fillings (such as whole-milk ricotta, pesto, soft fresh goat cheese)

Preheat oven to 400° F. Spray large rimmed baking sheet with non-stick spray.

Remove seeds and juices from tomato halves. Arrange halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil.

Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling onto each.

Makes 12 appetizers.

Recipe courtesy of Gazy Brothers Farm

Baba Ghanouj (or Baba Ganoush)

Appetizer

Type of dish: Appetizer

An Arabic eggplant dip, similar to hummus

2 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini (sesame seed paste – available at Middle Eastern or natural foods stores)
3 Tablespoons fresh lemon juice
1 clove garlic, chopped
a pinch or two of cumin
salt and pepper, to taste

Preheat oven to 375° F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using a spoon, scoop out pulp from the eggplants into a strainer set over a bowl. Let stand 30 minutes, allowing excess liquid to drain from the eggplant.

Transfer the eggplant pulp to a food processor. Add olive oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with cumin, salt, and pepper. Transfer to a small bowl.

Can be made 1 day ahead, cover and chill. Bring to room temperature before serving. Serve with pita wedges.

Recipe courtesy of Gazy Brothers Farm

Bruschetta with Tomato and Basil

Appetizer

Type of dish: Appetizer

6 or 7 ripe tomatoes (about 1 1/2 pounds)
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
6 to 8 fresh basil leaves, chopped
salt and pepper, to taste

1 baguette French bread or similar Italian bread
1/4 cup olive oil

Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a small sharp knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.

Make sure there is a top rack in place in your oven. Preheat the oven to 450° F. While the oven is heating, chop the tomatoes finely. Put tomatoes, garlic, 1 Tablespoon olive oil, and vinegar in a bowl and mix. Add the basil and salt and pepper to taste.

Slice the baguette on the diagonal about 1/2-inch thick slices. Using a pastry brush, coat one side of each slice with olive oil. Place on a cookie sheet, olive oil side down. Toast on the top rack of the preheated oven for 5 to 6 minutes, until the bread just begins to turn golden brown.

Align the bread on a serving platter, olive oil side up. Just before serving, place some tomato topping on each slice of bread and serve.
Makes 24 small slices – serves 6-10 as an appetizer or 3-4 for lunch (delicious served with cottage cheese on the side).

Recipe courtesy of Gazy Brothers Farm

Cucumber Raita

Appetizer, Condiment

Type of dish: Appetizer, Condiment

1 medium (7-inch) cucumber
3 cups yogurt
1 teaspoon cumin
1 teaspoon salt
dash of cayenne

Peel, seed, and coarsely grate the cucumber. Combine everything and chill for several hours. Garnish with fresh mint leaves.

*Raita is delicious with spicy curry dishes or just on flatbreads, such as pita or naan.

Recipe courtesy of Gazy Brothers Farm

Quick Broiled Tomatoes

Appetizer, Side Dish

Type of dish: Appetizer, Side Dish

2 medium tomatoes
Dijon mustard
salt
freshly ground pepper
ground cayenne pepper, to taste
3 Tablespoons melted butter
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese

Cut tomatoes in half. Spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs, and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Serves 4.

Recipe courtesy of Gazy Brothers Farm

Tzatziki (Greek cucumber dip)

Appetizer

Type of dish: Appetizer

1 pint (470 mL) Greek-style yogurt
2 cloves garlic, minced
1/2 medium cucumber, seeded, finely shredded and squeezed dry
1 Tbs. (15 mL) red wine vinegar
1 Tbs. (15 mL) extra virgin olive oil
1/4 tsp. (1.5 g) table salt

Mix together the garlic, cucumber, vinegar and olive oil. Then add the yogurt and salt. Mix well and refrigerate for one day (less will work, more is better).

Recipe courtesy of Gazy Brothers Farm

Fresh Herb Yogurt Dip with Sliced Fruit

Appetizer, Dessert, Side Dish

Type of dish: Appetizer, Dessert, Side Dish

2 cups yogurt cheese (see below)
2 Tablespoons chopped fresh tarragon
2 Tablespoons chopped fresh chives
1 Tablespoon chopped fresh dill
1 Tablespoon sherry vinegar
freshly ground black pepper
dash allspice
6 fresh pears or apples, any variety, or a mix, sliced
honey (optional)

Yogurt cheese: Line a sieve with a coffee filter or double thickness of cheesecloth. Suspend the sieve over a deep bowl. Spoon plain yogurt into the filer, cover with plastic wrap, place in the refrigerator, and allow the whey to drip out. When the yogurt has the consistency of soft, velvety spreadable cheese, about 6 hours, scrape into a bowl.
Add herbs and seasonings to yogurt cheese. Stir. Cover and refrigerate for at least 2 hours, and up to 24 hours. Serve with sliced fruit and a dollop of honey.

Recipe courtesy of Gazy Brothers Farm