Appetizers and Snacks
The FRESH in this recipe refers to the fact that the ingredients are all fresh rather than deep fried. I first tasted these delicious spring rolls with my special friend, Judy. I enjoyed them so tremendously that I searched until I found this recipe in the New Canadian Basics Cookbook by Carol Ferguson. These uncooked rolls, simply wrapped in rice paper and dipped in the luscious Peanut Sauce, are a fresh-tasting alternative to the deep-fried version most people are familiar with. Vary the filling according to what you have on hand and what is in season.
This is my go-to for a quick and delicious accompaniment to soups and stews. The trick to crispy, unburned biscuits is the parchment paper; since I have started using it my biscuits are finally edible. Each sheet or parchment paper can be reused 4 or 5 times or until they become dry and crumbly.
This is the hot, cheesy dip that I prepared for a couple of the lunches after the weeding, last summer. It is my version of a hot dip we enjoyed at Montana's restaurant. It is again an "out of my head" recipe and we like to serve it with Nan bread that has been covered with garlic butter and warmed in the oven.
This vividly flavored and textured mezze dip is particularly popular in Syria and Turkey, the two places famous for their hot red peppers. Some variations of Muhammara include tahini and feta cheese.
This has become one of the staple foods at our house especially during the busy summer months. Our favorite way to eat it is to split pita bread open so that you have two thin round pieces. Spread these with the Orange Hummus, place a long cucumber spear over this and wrap the pita into a roll. YUUUMMM! And so good for you!
Serve this dip with pita bread for a scrumptious and nutritious snack. Forget about the low-fat or no fat yogurt for this recipe it will not thicken properly. Another reason to look forward to the abundance of cucumbers in August.