Healthy and Green Living » Appetizers & Snacks

Artichokes for Health: Get to the Heart of It

Annie B. Bond — Fri, 06 Jun 2008 11:00:34 +0000

Artichokes originated in the scorching Nile Valley and today are grown most prolifically in the sun-baked soil of Castroville, California. So perhaps it's not surprising that the artichoke, which is actually the immature flower of the thistle plant, may provide protection against skin cancer.

Rhubarb Almond Muffins

Melissa Breyer — Fri, 30 May 2008 11:00:44 +0000

I have always felt that muffins were little more than cupcakes for grown-ups, and I guess that’s why I love them. I adore heavy bran clunkers as much as I do their light, cakey sisters, but strive for something in the middle when I am baking them at home. I was inspired by a recipe [...]

The Green Dish: Eggs in the City

Melissa Breyer — Tue, 27 May 2008 13:00:03 +0000

As I�ve said before, these nature-loving heels of mine are stubbornly stuck in the concrete sidewalks of Brooklyn. But if there was one thing, just one thing, that could seduce me away to country life, it might be a small, sassy flock of laying hens. It must be the farm women in my [...]

Fig and Kalamata Olive Tapenade

Annie B. Bond — Fri, 15 Feb 2008 11:58:26 +0000

If you're not sure how to incorporate healthy figs into your entertaining, try this! A very simple, yet striking spread, this Fig and Kalamata Olive Tapenade marries sweet, earthy and salty in a tapenade that is an absolute pleasure to eat.

Persian Olive, Walnut, and Pomegranate Tapenade

Annie B. Bond — Thu, 14 Feb 2008 16:07:57 +0000

The recipe for this Persian tapenade strays from the typical Provencal dish in that it adds sweet, bright pomegranate seeds and earthy walnuts to the mix. This perfectly exotic tapenade is a rhapsody of color, flavor and texture.

Basil, Lime and Pumpkin Seed Pesto

Annie B. Bond — Wed, 13 Feb 2008 20:17:29 +0000

As much as we all may love traditional pesto, it is fun to switch it up a bit. This terrific recipe highlights basil's fresh flavor with rich, nutty pumpkin seeds and zingy lime—a nice change of pace! Basil, Lime and Pumpkin Seed Pesto is packed with nutrition and fiber, and is so complete it doesn't even require the tried and true Parmesan cheese!

Quinoa Eggplant Caviar

Annie B. Bond — Wed, 13 Feb 2008 00:27:01 +0000

What a wonderful idea to mix roasted eggplant with the rock star of grains, quinoa! When the creamy, sweet eggplant is pureed with a few zesty ingredients and stirred into the nutty grain, the result, Quinoa Caviar, is as surprising as it is delicious and nutritious.

Four Artichoke Appetizers

Annie B. Bond — Wed, 14 Nov 2007 21:45:24 +0000

The best baked artichoke dip appetizer recipes seem to become legendary, and if you produce the best one you will be remembered for it. Four artichoke appetizers offer you an array of options to please any crowd. Maybe your artichoke dish will be the star of the Super Bowl!

Orange and Bourbon Baked Beans

Annie B. Bond — Wed, 14 Nov 2007 01:54:56 +0000

Carefree Canapes

Annie B. Bond — Sat, 14 Jul 2007 18:24:52 +0000

If the word canap� brings to mind tedious, fussy finger food, let us change your opinion. We�ve adopted the fancy format but left out the pomp and circumstance for these creative concoctions. Read on for canap�s three ways: Goat cheese with spicy orange marmalade, white bean puree with basil oil, and blue cheese-butter with pears and walnuts.