- 4 beets, small to medium sized
- 4 ounces goat cheese
- 1/2 cup walnuts, chopped
- 1/4 cup balsamic vinegar
- 1/2 cup walnut oil
- 1 tablespoon fresh thyme leaves, roughly chopped
- salt & pepper
- Preheat oven to 350º F.
- Scrub, rinse and pat beets dry then rub with a small amount of olive oil and wrap tightly in foil (two beets per foil packet). Roast for 1 to 1 1/2 hours until beets are tender and easily pierced with a knife. Allow to slightly cool then carefully remove skin. (The beets will stain your hands and clothing! So I use rubber gloves.) Set aside.
- In a small, dry frying pan toast walnuts until slightly browned. Set aside.
- In a small owl, whisk together balsamic vinegar and walnut oil then season with salt and pepper to taste. Set aside.
- Once skin is removed slice beets width-wise into three or four sections (depending on the size of the beet.)
- In layers, alternate beet slices and crumbled goat cheese. Drizzle stacks with balsamic walnut oil vinaigrette, fresh thyme leaves and the toasted walnuts.
FOR THE Chimichurri:
- ½ cup finely chopped parsley
- 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
- 2 or 3 garlic cloves, minced
- ½ cup extra-virgin olive oil
- Salt and pepper, to taste
- Large pinch of crushed red pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons cold water
For the cheese
- 8 ounces provolone cheese, sliced at least 1 inch thick
- 1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
- ½ teaspoon crushed red pepper
- 1 baguette, sliced in 1/2-inch rounds, toasted, if desired
- Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
- Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
- Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)
- 1 large seedless cucumber, peeled and cut into 3-inch lengths
- 3 tablespoons cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 36 slices of party rye or 18 slices of rye bread
- 12 ounces cream cheese, softened
- 1 scallion, finely chopped
- 1 Persian cucumber, thinly sliced
- Freshly ground black pepper
Step 1 Using a box grater, coarsely grate the cucumber lengthwise, stopping when you get to the seedy center. Transfer the cucumber to a bowl and stir in the vinegar, lemon juice, sugar and salt. Let stand for 15 minutes.
Step 2 If using rye bread slices, use a 2-inch-round cookie cutter to cut out 36 rounds from the bread. Cover with a slightly damp towel.
1 pound (450g) special or lump crabmeat, picked over for shells
1/2 cup (120ml) mayonnaise
2 tablespoons (30ml) Dijon mustard
2 teaspoons (10ml) fresh juice from 1 lemon, plus grated zest of half a lemon
2 tbsp minced fresh flat-leaf parsley
1 1/2 teaspoons Old Bay seasoning
1 small shallot, finely minced (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
- 1/2 cup panko bread crumbs (1 ounce; 30g)
- 2 tablespoons (30g) unsalted butter, melted
- Baguette toasts, saltines, or other crackers, for serving (optional)
Preheat oven to 375°F (190°C). In a medium bowl, stir together crabmeat, mayonnaise, Dijon, lemon juice and zest, parsley, Old Bay, and shallot until evenly incorporated. Season with salt and pepper.
In a small bowl, stir bread crumbs with melted butter until evenly coated. Season with salt.
Pack crab mixture in a 1-quart baking or gratin dish, then layer buttered bread crumbs evenly on top. Set on top of a rimmed baking sheet and bake until crab mixture is heated through and bread crumbs are golden, about 20 minutes. Serve with toasts or crackers, if desired.
- 1/3 cup popcorn kernels
- 2 tablespoons butter
- 2 tablespoons coconut oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt (optional)
- 1 teaspoon Sriracha (optional)
- 3 tablespoons freshly grated Parmesan cheese (optional)
- Toasted sesame seeds (optional)
- Pop your popcorn however you like: My favorite method is to air-pop it in a large, heavy-bottomed saucepan with a lid. Heat the pan over medium-high heat and add 3 kernels. Once the test kernels pop, add the rest of the kernels, reduce the heat to medium, and shake constantly until the kernels all pop (or until there are a few seconds between each pop).
- Melt together the butter and coconut oil, then whisk in the soy sauce. Whisk in any extra mix-ins, as I listed above (Sriracha, garlic salt, and Parmesan cheese). Another excellent topping is a few tablespoons of toasted sesame seeds.
- Pour the soy sauce butter over the popcorn and toss to coat.
- 1 (8 oz.) package cream cheese, softened
- 4 oz. goat cheese, crumbled
- 1/2 cup dried cranberries, chopped
- 1/2 cup dried apricots, chopped
- 1 tablespoon (2-3 sprigs) fresh rosemary, minced
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground pepper, to taste
- Ritz crackers, for serving
- In a large bowl or mixer, cream together cream cheese and goat cheese, then mix in honey, garlic powder, salt and pepper.
- Fold in cranberries, apricots and rosemary, then refrigerate for 20 minutes, or until just chilled, but still soft.
- Serve with crackers or sliced baguette and enjoy!
- two 10-ounce cans solid albacore tuna packed in olive oil, drained
- 2 sticks unsalted butter, at room temperature
- 1/4 cup heavy cream
- Finely grated zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/4 teaspoon cayenne
- 6 anchovy fillets, drained
- 3 tablespoons capers, rinsed and drained
- 2 tablespoons minced capers
- Kosher salt
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped celery rib
- Toast or crackers, for servingLine a 7 1/2-by-3 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang. In the bowl of a food processor, combine the tuna, butter, cream, lemon zest, lemon juice, cayenne, anchovies and the 3 tablespoons of capers. Season with salt and pepper and process until smooth. Scrape the puree into the loaf pan and smooth the top. Cover with the overhanging pieces of plastic wrap and refrigerate until firm, at least 8 hours or overnight.In a small bowl, stir the 2 tablespoons of minced capers with the parsley and celery and set aside. Unwrap and unmold the pate; onto a serving dish and sprinkle the parsley mixture on top. Serve chilled with toast or crackers.
- 3 cups corn kernels (fresh or frozen, then thawed)
- 1 (8 oz.) package cream cheese, room temperature
- 1 jalapeño pepper, seeds and ribs removed, finely chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled, garnish
- 2 tablespoons unsalted butter
- 2 tablespoon fresh cilantro, chopped
- 2 tablespoons green onions, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper, to taste
- In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
- Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
- Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
- Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
- Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!
- 1 c. Sliced pickles
- 1 c. panko bread crumbs
- 2 tbsp. melted butter
- 4 tbsp. finely chopped fresh dill
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- kosher salt
- Freshly ground black pepper
- 1/2 c. all-purpose flour
- 2 large eggs, lightly beaten
- Ranch dressing, for dipping
- Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
- In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
- Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
- Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
- Serve warm with ranch dressing.
for the herb butter topping:
1/4 cup (1 stick) butter, melted
2 tbsp. grated parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. onion powder
2 tsp. dried oregano
1/4 tsp. crushed red pepper optional
Preheat oven to 350 f degrees. Spray the bottom of a 9×13 baking dish with nonstick cooking spray. Slice the rolls horizontally (while still attached) to make a top and bottom bun.
Place bottom bun into prepared baking dish. Spread pizza sauce onto rolls.
sauté mushrooms in olive oil for 5 min to soften.
Next, add 6 slices of cheese (covering all of the pizza sauce.)
On top of the cheese layer, add mushrooms and black olives.
Add the remaining 6 slices of cheese on top.
Then cover all of it with the top bun.
Now, make the seasoned buttery topping. Combine all the ingredients in a small bowl and stir well.
Then cover all of it with the top bun. Then, using a brush (or a spoon) spread topping all over the sliders. Be sure to get the sides too!
Cover with aluminum foil and bake for about 15 minutes. You’ll want to see that the cheese is all nice and melty around the edges.