Archive | Appetizers

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Vegetable Chips

Photo by Trisha Hughes

Yield: 4 servings

2 large beets
2 large parsnips
2 large potatoes
2 large sweet potatoes
2 small butternut squash, peeled
Vegetable or grape seed oil, beef tallow or lard (enough to be 3 inches deep in a pan or fryer when heated)
Sea salt

Prepare one bowl of salted cold water (1 teaspoon salt per 4 cups of cold water) for each type of vegetable and set aside. Wash the vegetables. Use a mandolin, sharp knife or vegetable peeler to create very thin, uniform slices of each. Place each kind of vegetable in a bowl of salted water for 10 minutes, remove and dry completely.

Heat oil in a large, deep pan over medium-high heat to 300°. When oil is hot, fry the beets, then parsnips, potatoes and squash separately in small batches in the same pan until golden brown and crispy. Remove from oil, drain and sprinkle with sea salt. Serve when cool or store in an airtight container for 2 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

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Photo by Mary Oswald

Gazpacho-Filled Cucumber Cups

Photo by Mary Oswald

 

Gazpacho-Filled Cucumber Cups

Yield: Serving 6

Ingredients

  • Cucumber Cups
  • 3 medium cucumbers, washed
  • Peel the cucumbers lengthwise, leaving thin stripes of the green skin as a jaunty decorative touch. Cut the cucumbers horizontally into two or three sections (depending on length), and then cut off the ends so the sections will stand up. Carefully scoop out the seeds from the upper ⅔ of each section to form a cup. Fill with gazpacho and serve immediately.
  • Gazpacho
  • 4 medium tomatoes, chopped
  • 1 large cucumber, peeled, seeded and roughly chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 tablespoon sherry vinegar
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • Purée all ingredients except olive oil in blender or food processor until smooth.
  • Ladle gazpacho into bowls or spoon into cucumber cups. Drizzle with oil.

Notes

Recipe adapted from Vegetarian Times

http://edibleomaha.com/recipes/gazpacho-filled-cucumber-cups/

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Photo by Melissa Cole

Caprese Stuffed Tomatoes

Photo by Melissa Cole

 

Caprese Stuffed Tomatoes

Yield: Serving 6

Ingredients

  • 12 large cherry tomatoes, rinsed
  • Salt and pepper
  • 12 fresh basil leaves
  • 12 fresh mozzarella pearls (balls)
  • 3 tablespoons Vine + Branch 18-Year Barrel-Aged Balsamic Vinegar

Instructions

  1. Slice off tomato tops and hollow out with a small spoon.
  2. Sprinkle inside of tomato with salt and pepper, and gently place a basil leaf inside.
  3. Drop a mozzarella ball inside tomato on top of the basil, and drizzle with balsamic vinegar.
  4. Serve immediately or refrigerate up to 2 hours.

Notes

Recipe courtesy of Vine + Branch

http://edibleomaha.com/recipes/caprese-stuffed-tomatoes/

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Watermelon Salad with Cucumbers

 

 

Watermelon Salad with Cucumbers

Yield: Serving 6

Ingredients

  • ½ watermelon, seeded and chopped into 1-inch
  • cubes
  • 1 cucumber, peeled, seeded and roughly chopped
  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 1 avocado, pit removed, peeled and chopped
  • (optional)
  • ⅓ cup freshly chopped cilantro
  • 1 teaspoon kosher salt

Instructions

  1. In a large bowl, toss together watermelon and cucumber.
  2. In medium bowl, mix lime juice and oil, and add avocado if using.
  3. Add juice mix to watermelon and cucumbers and stir to coat; sprinkle with cilantro and salt.
  4. Serve immediately or refrigerate up to 2 hours.

Notes

Variation: Tomato Salad With Cucumbers Substitute 6 tomatoes for the watermelon for a more traditional summer salad.

Recipe from AmbitiousKitchen.com

http://edibleomaha.com/recipes/watermelon-salad-with-cucumbers/

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Kale Chips

Serving 4

  • 1 bunch kale
  • 1-2 tablespoons olive oil
  • Kosher salt, for sprinkling

Preheat oven to 350°.

Wash kale and thoroughly dry leaves in a salad spinner or with paper towels. Carefully remove the leaves from the thick stems and tear leaves into bite size pieces. Discard the stems.

Place kale in a large bowl and drizzle with olive oil. Rub oil onto kale using fingers, making sure to coat each piece. Spread kale on a cookie sheet and sprinkle with kosher salt. Bake until the edges are brown but are not burnt, approximately 10 to 15 minutes.

From Shari Gilg

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FALL HUMMUS

Serving: 16

Basic Hummus:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can garbanzo beans, rinsed and drained
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • ¼ cup shelled, roasted pumpkin seeds, plus
  • 1 teaspoon reserved for topping

In food processor, combine all ingredients except pumpkin seeds reserved for topping and process until smooth. Remove from food processor to a serving dish. Let chill if not using immediately. Sprinkle with reserved pumpkin seeds just before serving.

Serve with crudites or pita points.

Variations:

Pumpkin Hummus:

Add ½ cup roasted, cubed pumpkin (or 2 tablespoons pumpkin puree) with 1 teaspoon curry powder.

Squash Hummus:

Add ½ cup roasted, cubed butternut or acorn squash and 1 teaspoon ground cumin.

From Julie Kolpin and Mary Oswald

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