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Prosciutto, Rocket and Green Bean Bundles

7 Mar

I love that rocket is everywhere here in the UK.  We call it Arugula in the US and it has always been one of my favorites.  The other day we got together with some new friends for a late-evening dinner, and this was the appetizer they served.  HUGE HEART EYES.  This combo is brill.

Prosciutto + pine nuts + rocket all rolled up into one tasty, fresh, powerapp.  Almost like a salad you can eat with your fingers!

Bring this to your next potluck, or serve it as a starter with drinks next time you host a dinner gathering.  This is so good.


24 Baby (or fine) green beans, tops trimmed
4 oz arugula or wild salad greens
2 heaping tablespoons toasted pine nuts
2 heaping tablespoons freshly grated parmesan (optional)
1.5 tablespoons olive oil
juice of one lemon
12 thin prosciutto slices

for the dressing
1.5 tablespoons balsamic vinegar
4 tablespoons olive oil
pinch of dried chili flakes
1 clove minced garlic
1 heaping tablespoon chopped flat-leaf parsley

Put the dressing ingredients in a cruet or small bowl, whisk with a fork and set aside

Place the beans in a bowl, cover with boiling water and leave for 1 minute.  Drain and refresh under cold water.

Combine the beans with the leaves, pine nuts and parmesan.  Drizzle with the olive oil and lemon juice, then season to taste.  Lay out the prosciutto slices, put a handful of bean mixture on each, then roll them up.  Drizzle with the balsamic dressing just before serving.  Makes 6. 


delicious

 

ready to roll

 

Make this with confidence.  You are now a gourmet chef. 

This is so fun to eat, they don’t fall apart, and the flavors are incredibly sophisticated. Thanks to my dear friend Becs who generously shared this with me!

Leigh


For more potluck-friendly recipes, check these out:

Tangy Pistachio Herb Dressing

 

 

Baklava Salmon

Creamy Curry Meatballs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Best Barbecue Sauce

7 Jan

One of the first blogs we started following when we began our primal journey was SonofGrok. He had witty posts and tasty recipes, but sadly he is no longer blogging. I’m pretty sure, however, his Zesty Barbecue Sauce recipe will remain. I’ve used it several times and it never disappoints! Last week it proved to be a winner for all company so I just had to share it with you. SonofGrok could definitely bottle this. I would buy it!  You WON’T miss the sugar.  

Ingredients

1 Tbsp extra virgin olive oil
3 cloves garlic, minced
1/2 large onion, finely diced
1 6oz can tomato paste
1 to 1 1/2 cups of beef stock
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar (I’ve also used red wine vinegar or pomegranate vinegar in a pinch)
1 tsp sea salt
2 Tbsp chili powder

Directions

Heat oil in sauce pan, sauté onion and garlic. Add spices, tomato paste, mustard, and vinegar. Combine until fragrant. Slowly add beef stock, constantly mixing until you reach your desired consistency. Simmer for 15-20 minutes to allow flavors to combine. Tastes great right from the pan, but even better if you make it ahead and refrigerate for a day or two. You can also run it through a food processor once cooled if you prefer a smoother consistency. Go ahead and make a double batch!

I recently served mine with beef brisket, but it’s ideal for so many dishes. Try it with simple pulled pork, fresh roast chicken, on burgers, as a sweet potato fries dip, or with ground beef for a new twist on spaghetti squash and meat sauce. If you prefer a vinegar based barbecue sauce, try our Eastern Carolina sauce.

Happy Fall!

Heather

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the base before the broth is added

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This is the first time I am going for a blog repost.  We are not using much of our personal social media for self-promotion.  But I really want to bring a selection of gems back to life.  We have published 171 posts (wow!) here in the last 5 years…and some of them definitely deserve a re-look.  

Also, we’ve picked up many new followers who may have not seen some of our old content…  I (Leigh) am still trying to decide whether or not to use social media to direct traffic over here.  That seems to be the blogger-thing to do; however, we risk becoming just more “white noise” people scroll past.  

Tangy Pistachio Herb Dressing

19 Nov

Instead of posting some traditional paleo-fied Thanksgiving week recipe, I am going to share a salad dressing that is TO DIE FOR.  Everyone asks me for this recipe. Put this on your menu and you’ll have the ultimate dressed greens.  And then make it again afterward, and slather it on all your post-holiday detox salads.  

If you have been following for a while, you may notice that it is similar to the Chimichurri recipe I shared a few years ago.  By similar, I mean exactly the same, but it’s updated with some adjusted amounts.  (The original chimichurri is pure divinity.  Can be paired with any meat…in fact, you could even make it to eat with your turkey this week, and your whole meal will be a home run.) img_3072

img_3082Before I give you the recipe, I want to talk about the kale, brussels sprouts, and broccoli slaw salad.  I buy the big one from Costco.  This is the best bagged salad that exists, IMO. Except that the poppy seed dressing included in the package is just too sweet for my preference.  This salad is so hearty, it satisfies as meal.  And making a salad with the same ingredients on your own would otherwise require so much chopping and slicing.  I am not in a position to spend a whole lot of my time with vegetables, and so, I have bought the CRAP out of this salad, thrown out the dressing, and used it as a base for so many meals for my family.  Huge win.  (Trump has ruined the word ‘huge’ for me.) 

 

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Look at all the goodness infused into this!

1 c olive oil
1/4 c white (or red) wine vinegar
juice of 2 limes
1 large shallot
1 garlic clove
2 seeded jalapenos 
1 1/2 c fresh cilantro (throw in stems)
1 1/2 c fresh italian parsley (don’t worry about stems)
1/4 c shelled pistachios (makes it creamy)
1 tsp kosher salt (I use more)

Place ingredients in a blender/food processor  in the order listed.  A Vitamix will make it velvety smooth…If you don’t have a Vitamix there will still be bits of unpulverized herbs, but it will still taste amazing!

 

It’s so verdant.  The flavors in this dressing are so rich and vibrant, the texture is so creamy.  I was licking the spatula clean before I did the dishes.  My kids love it too (I’ll spare you the picture proof) and even though it contains jalapenos, it’s not spicy.  There’s one last reason I love this recipe: I feel like a boss shopping for it at the farmers market.  🙂  So, it’s a home run all around.  Yet again, I have to give a shout out to my long-lost friend Val for sharing her wealth of culinary knowledge with me, and allowing me to tell you all about it!

Enjoy!  
Leigh

p.s. For another kale salad and brussels sprouts recipe that is a wonderful crowd pleaser, check out this one.  

 

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