Appetizer Recipes

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Quinoa Stuffed Zucchini Recipe Recipe

Quinoa Stuffed Zucchini Recipe

08.08.12 by Jackie

Quinoa stuffed zucchini is not only a delicious and colorful dish, it's also very healthy. I flavored tri-color quinoa with grilled vegetables, grilled haloumi cheese and red beans. I also topped the dish with slices of sun-dried tomato chicken sausage. 

I was able to prepare this dish by using the same grill pan over our barbecue that I used to make yesterday's peach melba. I've included a review of the Technique grill as well, in case you're interested. If after reading the review you can't wait to get your own, I have some great news for you! I have another grill pan to offer exclusively to one lucky reader! Sharing is caring!

Unfortunately (and this is purely due to the popularity of the pan), the grill pan is no longer available for sale because it recently sold out. That really speaks to what a great product it is! There's a similar, less expensive Teflon® Brand pan available at IKEA; it has all the advantages of TeflonR nonstick coating, but it's not dishwasher friendly and it's made for the indoors.

To enter the giveaway, all you need to do is enter your email address. I'll pick a winner on Monday, August 13th at 12AM. It's as easy as 1-2-3! Also make sure you're a fan of PhamFatale Facebook fan page and Teflon, or follow @phamfatalecom and @TeflonBrand and tweet about this giveaway.

To make it easy, you can just copy and paste this tweet if you’d like: "The #giveaway is live! Enter to #win a BBQ grill pan from @phamfatalecom! What's your favorite meal to #grill?: http://bit.ly/MvWiVGGood luck everyone!

 Grilled Zucchini Recipe with Picture


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Vegetable Tian in Parmesan Cups Recipe

Vegetable Tian in Parmesan Cups

07.24.12 by Jackie

This summer vegetable tian in Parmesan cups is an elegant starter that can be modified easily depending on what ingredients are available to you. The main elements of this dish are a Parmesan crust and layers of colorful baked vegetables. Garnished with fresh mozzarella, this appetizer truly celebrates the season. Chiffonade-cut basil balances the colors and completes the dish.

If you have the right utensils and quality ingredients, a few cooking techniques are enough to turn your wooden spoon or chef's knife into a magic wand! 

 


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Tomato Crostini with Anchoiade Recipe

Tomato Crostini with Anchoiade

07.16.12 by Jackie

After Mike from New West KnifeWorks sent me their 9-inch Chef Fusionwood knife, I went on a crazy chopping spree. Just like many of their knives, which are, by the way, all manufactured here in the US, this Chef knife is pretty nifty. I chopped a tomato medley (Heirloom peach tomatoes, yellow pear tomatoes, sweet 100 and San Marzano tomatoes) with a few grapes from our garden. With the razor-sharp blade, I was able to comfortably cut all the fruits. I quickly sautéed them in garlic with roasted green bell peppers and sweet peppers that my husband Lulu planted several months ago. I used the mixture as a topping for crostini and finished them with Manzanilla green olives wrapped in anchovies. 

New West KnifeWorks is giving away a block set of 7-piece Fusionwood knives (a $995 value!) and you have a chance to win. Sign up for the contest through August 13th to win one of the 7-piece block sets on Facebook and Twitter. You can also register on New West KnifeWorks' microsite. Good luck!


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Crimini Mushroom Tart with Roasted Cherry Tomatoes Recipe

Earlier this week, Kris from Full Circle offered to let our family try out their farm-to-table delivery service. This evening right after yoga class, I received our first harvest order and I couldn't wait to cook with these farm-fresh ingredients. My husband Lulu harvested ripe tomatoes from our garden and it couldn't have been a nicer coincidence than to pair them with the crimini mushrooms and green onions that were in the Full Circle container. I cooked the onions and mushrooms in freshly-made beet juice and roasted the tomatoes in garlic and fresh thyme. I didn't have any pastry dough in the freezer so I improvised one using an old recipe. The result is a healthy, tasty savory tart; it came as no surprise, since the best quality ingredients were used!

What you see in the photo is what I received for $41.95. If you want to try out Full Circle which just launched in the Bay Area, take advantage of the LivingSocial sneak peek promotion: "If everyone who wanted easy, healthy meals raised their hands, the vote would be unanimous. Clap those hands for today's deal from Full Circle: Pay $10 for a Seed farm box of fresh, local, and organic produce, which is about 15 to 20 servings (regularly $21); $13 for a Sprout farm box, about 20 to 25 servings (regularly $26); $16 for a Garden farm box, about 30 to 40 servings (regularly $32); or $21 for a Harvest farm box, about 45 to 50 servings (regularly $42). The customized farm box can be delivered to your door or picked up in cities throughout the Bay Area. Full Circle works with local organic and family-owned farms throughout Northern California. You don't have to stretch your arm toward the sky, because with this deal, those easy, healthy meals are well within reach." Give it a try and sign up!

Full Circle

 


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Mediterranean Pinwheel Sandwich Recipe Recipe

These colorful pinwheel sandwiches are loaded with Mediterranean flavors. Fresh and roasted vegetables are brought together with hummus and pleasingly tart capers. The cabbage and carrots were also briefly pickled in lemon juice and a little sugar to add a little brightness without sacrificing their crunch.

I made these pinwheel sandwiches a while back with the gals from California Lavash. I had a blast cooking with them and look forward to doing it again soon. Their pizza lavash is out of this world. These sandwiches are perfect for the summer and would look fabulous at any picnic, party or barbecue. Enjoy the sunshine!


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