Strawberry Bruschetta

Fresh, sliced strawberries
6 oz crumbled feta
2 oz room temp cream cheese
lemon juice, 2 tsp
olive oil, 2 tsp
balsamic reduction (make your own or available at Trader Joe's)
fresh basil
rustic Italian baguette, sliced diagonally

Slice baguette.  Mix feta, cream cheese, lemon juice and olive oil (lemon juice and olive oil to taste and to make a spreadable mixture).  Spread cheese mixture onto baguette; top with sliced strawberries.  Drizzle balsamic reduction over the baguettes; top with sliced basil.

Whipped Feta and Tomato Crostini

• 6 ounces good feta, crumbled
• 2 ounces cream cheese, room temperature
• 2/3 cup good olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 2 tablespoons minced shallots (2 shallots)
• 2 teaspoons minced garlic (2 cloves)
• 2 tablespoons red wine vinegar
• 2 lbs ripe heirloom tomatoes or cherry tomatoes, 1/2 inch diced
• 3 tablespoons julienned fresh basil, plus extra for serving
• 20-25 (1/2 inch thick) diagonal baguette slices, toasted
• 2 tablespoons toasted pine nuts

Instructions

1. In a food processor place the feta and cream cheese and pulse until cheeses mixed well.
2. Add 1/3 cup olive oil, lemon juice and 1/2 teaspoon salt and 1/4 teaspoon pepper and blend until smooth.
3. Up to an hour before serving, combine shallots, garlic and vinegar in a medium bowl and let sit for 5 minutes.
4. Whisk in remaining 1/3 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
5. Add tomatoes and toss to coat.
6. Allow to marinate for 10 minutes.
7. Stir in basil and taste for seasoning.
8. Spread each slice of bread with a generous slather of whipped feta.
9. With a slotted spoon, place tomatoes on top.
10. Plate crostini on platter and scatter pine nuts and extra basil.

(Found this on Pinterest)

Grilled Corn with Chipotle Lime Butter

To make butter, mix together:

1 cup softened butter
1 chipotle in adobo sauce
juice of 1 lime, plus zest
pinch of salt

Spread over corn and top with feta, chopped cilantro and a squeeze of fresh lime.

Quinoa Pizza Bites

Ingredients
1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup chopped, roasted red peppers
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Marinara sauce for dipping
Directions

1. Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
2. Preheat oven to 350 degrees.
3. Mix together all ingredients, except marinara sauce, in a medium mixing bowl.
4. Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
5. Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Makes 24-30 mini muffin bites.

Baked Brie and Sun-Dried Tomato Dip

Large Brie from Costco
1 cup sun-dried tomatoes (in oil), chopped
2-3 cloves garlic, minced
2 heaping tsp dried thyme
Fresh cracked pepper
Baguette, flat bread or crackers

Heat oven to 325 degrees.  Remove rind from brie and cube.  Combine tomatoes, garlic, thyme and pepper.  In baking dish, layer bottom with 1/3 of tomato mixture, then add 1/2 of brie.  Continue layering, ending with tomato mixture.  Allow layering to reach top of dish since it will melt down some.  Bake 30 minutes, stirring once half way through.  Serve warm.  (I skimmed off some of the oil on top before serving).

Grilled Veggies

Zucchini
Yellow Squash
Crumbled Feta
Chopped Cilantro
Olive Oil

Slice zucchini and squash, then toss in olive oil.  Add a bit of S & P and grill til desired doneness.  Garnish with feta and cilantro.

Grilled Aparagus

AsparagusSalt & Pepper
Grilled Lemon
Crumbled Feta
Chopped Cilantro

Brush asparagus with olive oil and add a little salt & pepper.  Grill til desired doneness and top with feta and cilantro; squeeze grilled lemon over all.

Veggie Skewers

Red Pepper
Yellow Pepper
Green Pepper
Mushrooms
Red Onion
Dried Oregano
Olive Oil
Salt & Pepper

Cut veggies and skewer.  Drizzle with olive oil, then season with S & P and oregano.  Grill til desired doneness.  Easy peasy deliciousness!

Avocado and Pomegranate Salsa

Avocado and Pomegranate Salsa

Ingredients:
2 avocados, peeled and diced (do not use avocados that are over ripe)
2 T. fresh lime juice
2 c. fresh peeled orange slices, diced
1 c. pomegranate seeds
½ c. green onion, thinly sliced
1 c. cilantro, minced
1/8 - 1/4 tsp. salt
baby arugula (garnish)
lime wedges (garnish)

Mix all ingredients together and let sit for at least 1hr in the fridge. Place arugula in bottom and up the sides of a large martini glass. Garnish with lime wedges and enjoy! While snacking later, I mixed the arugula and salsa together and piled on a chip...YUMMY! Would make a great salad!

Pumpkin Pie Cake Dessert

1 can pumpkin puree (need 2 cups)
1 can evaporated milk
4 eggs, beaten
1 c sugar
2 tsp cinnamon
box of yellow cake mix
1 c melted butter
chopped nuts, optional

Mix pumpkin, milk, eggs, sugar and cinnamon together and pour into greased 9x13 pan. Sprinkle dry cake mix evenly over top; then drizzle melted butter over the cake mix. Sprinkle with chopped nuts, if using.

Bake for 50-55 minutes at 350 degrees. Serve with whipped cream. Optional additions: drizzle caramel sauce over whipped cream; sprinkle cinnamon over whipped cream; add chopped toffee bits over whipped cream. ENJOY!

Warm Olives with Feta

Mix of good olives (Green Italian and Kalamata), sliced
Roasted peppers, sliced and sauteed
Roasted garlic cloves
Chopped, fresh rosemary
Red pepper flakes to taste
Olive oil
Feta cheese, crumbled

Combine first 6 ingredients and top with Feta. Drizzle a bit more olive oil and rosemary over Feta and bake at 350 degrees for about 20 minutes. Serve with a good rustic Italian baguette, sliced.

Watermelon Salad

Cubed watermelon
Crumbled feta cheese
Fresh mint, julienned
Fresh lime juice

Combine all ingredients and enjoy!

Rhubarb Chutney Bruschetta

1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 Tbsp finely grated peeled fresh ginger
1/2 tsp coarse salt
1/3 c dry white wine, such as Sauvignon Blanc
1/4 c sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Sliced sharp white cheddar cheese (I used Dubliner)
Sliced rustic baguette, toasted

Heat oil in medium saucepan over medium heat. Cook onion, garlic, ginger and 1/2 tsp salt til onion is translucent, about 5 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and stir til it dissolves. Stir in half the rhubarb. Bring to a boil. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer til second batch of rhubarb begins to soften, about 2 minutes. Let cool completely. Sample finished chutney and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Layer toasted baguette with cheese, then spoon on some chutney.

Joanne's Famous Cookies

1 c butter

1 c white sugar

1 c brown sugar

2 eggs

1/2 c peanut butter

1 tsp baking soda

1 tsp salt

2 tsp vanilla

1 c unground oatmeal (then grind)

2 1/2 c flour

1 1/2 c mix of chocolate chips and butterscotch chips

Mix first 8 ingredients together, then add oatmeal and flour.   Then add in the chocolate and butterscotch chips.  Drop by large spoonfuls onto greased cookie sheets and bake at 375 degrees for about 12 minutes.  Let cool a few minutes before removing from sheet.  Makes 3-4 dozen depending on how large you make them.

Grilled Stuffed Jalapeno's

cream cheese
feta cheese
kalamata olives, chopped
sun-dried tomatoes, chopped
cilantro, chopped
jalapeno's, halved and seeded

Combine first 5 ingredients, to taste, and fill jalapeno's with the mixture. Grill til tender and enjoy!

Marinated Cheese and Roasted Pepper Baguette

1/4 c olive oil

1-2 Tbsp lemon juice

3 scallions, sliced
1 shallot, minced
1 tsp cumin seeds
12 slices Manchego cheese or sharp white cheddar (I used cheddar)
12 strips drained roasted red peppers
12 baguette slices

Whisk oil, lemon juice, scallions, shallot and cumin seeds in small bowl to blend. Season dressing to taste with salt land pepper. Arrange cheese slices in baking dish. Place 1 roasted pepper strip on top of each cheese slice. Pour dressing over, cover and refrigerate overnight. Let stand at room temp 1 hour before serving. Top each baguette slice with one cheese/pepper stack. Drizzle with dressing from baking dish and serve.

"My Brother Rocks!" Paella

For the sofrito: (first 8 ingredients)

2 Tbsp olive oil

1 c yellow onion, minced

1 red bell pepper, cored, seeded and cut into strips

1 (15-16 oz) can diced tomatoes

1 tsp each of dried thyme and basil, crumbled

1 tsp cumin seed (not powder)

1 bay leaf

1 Tbsp minced garlic

2 1/2-3 pound chicken, cut into 10 servings

salt and pepper

2 Tbsp olive oil

1/2 pound (about 3 links) Chorizo or Spanish sausage, sliced

4-4 1/2 c chicken broth

1/4 tsp ground saffron or tumeric

3 c long-grain rice

1 pound mussels, scrubbed well, beards removed and rinsed

1 pound shrimp

1 c frozen peas, thawed

minced fresh cilantro for garnish

lemon wedges for garnish

In skillet, heat 2 Tbsp olive oil. Add the onion and pepper, and cook til softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5-7 minutes, or til almost all liquid has evaporated. Set aside.

Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat til hot. Add chicken to the skillet, cook it for 7-10 minutes on each side, or til it is browned and transfer to a plate. Add the sausage or chorizo to the skillet, cook it, tossing, til it is lightly browned, and transfer with slotted spoon to the plate.

To assemble the paella: Preheat oven to 400 degrees. In saucepan, bring broth to a simmer over moderately high heat, add the saffron or tumeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or chorizo and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the bottom shelf of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth). Add the peas and bake the paella for 10 minutes more, or til liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its pan garnished with cilantro and lemon wedges. ENJOY!

Mock Mac and Cheese

1 c cashews

2 Tbsp lemon juice

4 Tbsp nutritional yeast

1 Tbsp soy sauce

1 tsp onion powder

1 tsp garlic powder

1/8 tsp tumeric (optional)

16-oz pasta (your favorite shape)

cilantro to garnish

fresh cracked pepper

Blend first 7 ingredients and then add to cooked pasta. If sauce is too thick, add more lemon juice, pasta water or soy milk til desired consistency.

Spinach Lasagna

10-12 lasagna noodles

10-oz frozen chopped spinach, thawed and drained

1 1/2 lb tofu

1 Tbsp sugar

1/4 c soy milk

1/2 tsp garlic powder

2 Tbsp lemon juice

2 tsp dried basil

2 tsp dried Italian seasoning

2 tsp salt

2 14.5 oz cans Italian stewed tomatoes, pureed

Cook lasagna noodles according to pkg directions; drain and set aside. Squeeze spinach as dry as possible and set aside. Place tofu, sugar, soy milk, garlic powder, lemon juice, basil, Italian seasoning and salt into food processor and blend til smooth. Stir in spinach. Cover bottom of a 9x13 pan (I used 2 8x8 inch pans) with a thin layer of tomato puree', then a layer of noodles. Follow with half the tofu mixture and some of the tomato puree'. Continue layering, ending with noodles, covered by remaining tomato puree'. Bake at 350 degrees, uncovered, for 25 minutes.

Elise's Vegan Enchiladas

green pepper
1/2 yellow onion
1 Tbsp garlic
1 tomatillo
15 0z can black beans, rinsed and drained
about 20 corn tortillas (I used 6-inch fresh white corn tortillas)
4 0z can diced green chilies
1 tsp lime juice
1 tsp cayenne pepper
28 oz can green enchilada sauce
cilantro and salsa to finish
optional: vegan cheese

Preheat oven to 350 degrees. Add onion, bell pepper and tomatillo to food processor and pulse. Add black beans and pulse again til blended and mostly smooth. Add garlic, cayenne and diced chilies. Add about 1/2 c enchilada sauce to bottom of baking dish. Spoon the bean mixture into tortillas and line up in baking dish. Pour remainder of enchilada sauce over tortillas. Sprinkle cheese on top and bake for about 20 minutes, uncovered. This made enough for a 7x11 inch pan and an 8x8 inch pan.

This recipe is from the daughter-in-law of a friend of mine. Check out her vegan blog! www.hungryhungryhippie.com.