Appetizers

Cinnamon Apple Chips with Dip

Make ahead of time as an after-school snack for hungry kids, or jazz up breakfast oatmeal with a side of apple chips and dip. Chips will keep in an airtight container at room temperature for up to 4 days.

Sweet Potato Coconut Curry Soup

Try this sweet and spicy sweet potato coconut curry soup! Top with crunchy croutons and fresh parsley.

Creamy Tomato Soup Shooters with Grilled Brie

For a striking appetizer course, serve a half cup of warm soup in a “rocks” or small juice glass with a quarter of a sandwich balanced. If you wind up with a couple extra mini-sandwiches, those are a great treat for the cook or the kids. Short on time? Make the soup a day ahead, and keep refrigerated until you reheat just before serving.

Roasted Squash Hummus Bowl

Looking for a new healthy lunch idea? Try this seasonal, satisfying hummus bowl! Enjoy as an appetizer or main dish and get creative with toppings for added flavor and texture! Try topping with fresh feta cheese, pumpkin seeds and/or harissa. 

Brussels Sprouts Coleslaw

Enjoy this seasonal twist on a classic coleslaw salad. This dressing has the perfect balance of tang and creaminess, which goes perfectly with the shaved Brussel sprouts

Autumn Harvest Pizza

Hungry for even more of those deep, earthy autumn flavors? Serve the pizza with a kale salad.

Three Bean Salad with Bacon

Take this hearty and unusual three-bean salad as your contribution to a summer picnic or potluck. It’s quick to prepare for a weeknight dinner at home, too, with turkey burgers or grilled chicken kebabs.

Grilled Corn Salad

Enjoy this smoky, sweet summer salad. Perfect as a side salad or addition to any summer grill party. Add in fresh tomatoes for a pop of color and flavor. 

Brown Rice Broccoli Salad

This whole-grain salad combines the “side of grains, side of vegetables”  concept into a single dish, one that complements roasted chicken or stands on its own as a satisfying vegetarian entrée.

Grilled Goat Cheese Crostini with Roasted Peppers

Make these crostini as a first course, and keep the grill going for steak or garlic-lemon marinated chicken breasts. Finish off the meal with grilled stone fruit, like peaches or pluots, with a dollop of vanilla ice cream.

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