Tag Archives: paleo appetizer

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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Simple Strawberry Salsa

28 May

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I let my kids go a little nuts strawberry picking last weekend and needed a quick way to use up the last of our three overflowing buckets before they spoiled.  Remembering a strawberry salsa I sampled at our farmers market, I decided to try to recreate it.  It was simple to make, refreshing, and tasty on chicken, fish, salad, plain, or with your favorite gluten-free chips.

Ingredients

2 cups strawberries, cleaned and chopped
1/2 small jalapeno, cleaned and diced fine (add more for extra kick–the half kept it mild enough for my kiddos)
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped
1 Tbsp avocado oil (or olive oil, but avocado is my new favorite!)
2 Tbsp fresh lime juice
sea salt and pepper, to taste

Combine all ingredients and serve or refrigerate. Can be made ahead, doubled or tripled, and tastes even better the next day after the flavors meld together! If you prefer mangoes to strawberries, check out our mother-in-law’s mango salsa from last summer!

Enjoy,

Heather

“Kofte Kebab” Lamb Meatballs

18 Mar

Do you like Middle Eastern food? We do. We love it so much that we have actually traveled to the remotest side streets in Manhattan trying to find the best gyro, shawarma, and kebabs. Well, we don’t have a reliably wonderful Greek/Middle Eastern place nearby, so I have had to resign myself to figuring it out on my own!

These hit the spot–they are super easy to whip up.  They have so much flavor you won’t even think about any flavorless flatbread.

These are great as a meal, but also to keep in the fridge for snacking, lunch boxes, and as a salad topper. These also make a fantastic appetizer or for any pot-luck.


 

2 lbs ground lamb (or any ground meat on-hand)
1/2 c finely diced red onion
1/4 c finely chopped fresh mint leaves (1 tbsp dry spearmint)
1/4 c finely chopped fresh parsley (1 tbsp dry)
2 eggs
1.5 to 2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tablespoon cumin
1 tablespoon dried oregano

Preheat oven to 375 degrees. Prepare a baking sheet with non-stick foil. Combine all ingredients in a large mixing bowl. Roll into golf-ball sized meatballs and place on sheet evenly. Bake 20 to 25 minutes or until set and no longer pink in the middle. You can place them under the broiler for the last 2-3 minutes to give them a golden brown finish.  These would be amazing on the grill, you might have to form them somewhat oblong…or just skewer a bunch of them.

Makes about 20 meatballs.

 


Serve with a Greek salad, and my favorite yogurt dipping sauce (below) or just simply a lemon-twist.

1/2 cup plain Greek yogurt
2 Tbsp tahini
1 Tbsp lemon juice
1/4 tsp salt
1 tsp garlic powder
1 tsp cumin

Enjoy!!
Leigh

20130316-203953.jpg

how I wish I could get a more appetizing picture of these delicacies, I am just not a photographer…if anyone makes these perhaps you can snap a prettier picture??

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