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Buffalo Chicken and Mozzarella Pizza
June 23, 2021

Buffalo Chicken and Mozzarella Pizza

Buffalo Chicken and Mozzarella Pizza is our new favorite pizza. I love this pizza for several reasons. First of all, I really like that this pizza dough can be made with just a bowl and a wooden spoon. That means, I was able to make …

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by Sharon
Strawberry and Avocado Salad with Feta and Pecans
June 20, 2021

Strawberry and Avocado Salad with Feta and Pecans

Strawberry and Avocado Salad with Feta and Pecans is one of our favorite June salads. Finally, my farm markets are full of fresh berries, and they are some of my favorite ingredients to cook with. I love this salad for several reasons. First of all, …

salad
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by Sharon
Red Beet and Tahini Hummus Dip
June 17, 2021

Red Beet and Tahini Hummus Dip

Red Beet and Tahini Hummus Dip is one of our favorite summer appetizers. I love this dip for several reasons. First of all, I adore the pretty pink color of this hummus. Secondly, I really like the flavor the beets impart to the hummus. The beets add a slightly sweet, and almost fruity flavor to the hummus. Thirdly, I love that this appetizer can be made ahead of time. And, lastly, I always feel good about serving this nutritious dish to my family.

The Equipment I Used

  • A Blender- Usually, I make my hummus in a food processor. But, I recently made this in a vacation home, that didn’t have a food processor. So, I made this hummus in a blender and it came out great. Just be sure to put the liquid in first.

The Ingredients Needed for Red Beet and Tahini Hummus Dip

  • Chickpeas- I really like the Eden Organic dry chickpeas. I bought them at Whole Foods. Instead of boiling and then soaking the chickpeas, in step one, I soaked them overnight. To do this, simply place the chickpeas in a bowl and cover them with cold water. Place them in the refrigerator overnight. Before you cook them just drain and rinse them. You may then only need to cook them for sixty minutes.
  • Tahini- This time I used the Whole Foods 365 brand tahini.
  • Lemon Juice- Be sure and use freshly squeezed juice.
  • Garlic- One of my kids hates garlic, so I just used a half teaspoon of garlic powder.

How I Made my Hummus

  • First, I soaked my chickpeas the night before.
  • Next, while the chickpeas simmered, I cooked my beet. I actually cooked the whole bunch of beets. I’ll use the extra in salads.
  • Then, I added all the ingredients to my blender and processed it on the blend cycle.
  • Finally, I chilled it until dinner time.

If you like hummus, you need to try this beautiful and delicious Red Beet and Tahini Hummus Dip.

Red Beet and Tahini Hummus Dip
Red Beet and Tahini Hummus Dip
Red Beet and Tahini Hummus

Red Beet and Tahini Hummus Dip

Hummus flavored with red beets and tahini.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 1 hour
Total Time 2 hours 45 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6

Equipment

  • food processor or blender

Ingredients
  

  • ½ cup dried chickpeas
  • 1 medium red beet, cleaned
  • 2 cloves sliced garlic
  • ⅓ cup extra virgin olive oil
  • ⅓ cup tahini
  • ⅓ cup lemon juice
  • ½ tsp. kosher salt

Instructions
 

  • Begin by preparing the chickpeas: Rinse the chickpeas and then place them in a three quart saucepan. Fill the pot with water and bring it to a boil over high heat. Boil for three minutes, and then take it off the flame and let it sit for one hour. Drain and rinse the beans.
  • Put the beans back in the pot and cover with water. Simmer the beans until they're tender, for about 90 minutes. You may need to add additional water as the beans cook.
  • While the beans are cooking, make the beet. Place the beet in a three-quart saucepan. Fill the pot with water, until the beet is completely submerged. Cover the pot and simmer for thirty minutes, or until the beet is tender. Rub the beet under running water to remove the skin. Chop the beet into small pieces.
  • Drain the beans and put them in the food processor or blender. Add all the other ingredients and process until the hummus is smooth and creamy. Chill until serving.
Keyword appetizers
Tried this recipe?Let us know how it was!
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by Sharon
Blueberry Cream Cheese Bread Twist
June 12, 2021

Blueberry Cream Cheese Bread Twist

Blueberry Cream Cheese Bread Twist is one of our favorite summer breads. There are several things I like about this recipe. First of all, all you need to mix up this dough is a bowl and a spoon. For that reason, I like to make …

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by Sharon
Pepper Quesadillas with Peach and Tomato Salsa
June 6, 2021

Pepper Quesadillas with Peach and Tomato Salsa

Pepper Quesadillas with Peach and Tomato Salsa are a terrific meatless appetizer or main course. Filled with sweet peppers and onions, these quesadillas are topped with a fruity salsa. I love these cheese quesadillas for several reasons. First of all, I love that these are …

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by Sharon
Berry Salad with Goat Cheese Balls
June 5, 2021

Berry Salad with Goat Cheese Balls

Berry Salad with Goat Cheese Balls is one of our favorite summer salads. I love this salad for several reasons. First of all, it’s a great salad to serve to company. The goat cheese balls will impress any guest. Secondly, I like that this salad can be made ahead of time. Just keep the goat cheese balls in the freezer until you’re ready to bake them off. And, lastly, this is a very versatile salad. Feel free to use different fruits. Plums, nectarines, cherries, and blackberries would all taste great in this salad.

The Equipment I Used

  • Parchment Paper- Use this to line your baking sheet that you freeze the goat cheese balls on.
  • A Salad Spinner- I use this to dry my salad greens and my berries.
  • A Large Bowl- Use a big bowl to toss together all the ingredients. That way, everything gets coated with the vinaigrette.

The Ingredients Needed for Berry Salad with Goat Cheese Balls

  • Goat Cheese- You can find this in the gourmet cheese section of your market.
  • Panko- These are Japanese breadcrumbs. You can find them in the Asian aisle or the breadcrumb aisle of your market.
  • Spring Greens- Of course, you can use any soft lettuce that you like.
  • Marcona Almonds- These are crunchy baked almonds. I found mine near the gourmet cheeses at the local Kroger.
  • Oil- Use a good quality, mild extra virgin olive oil. I like California Olive Ranch oil.
  • Lemon- Be sure and use fresh lemon juice for the vinaigrette.

How I Made my Salad

  • First, I rolled my goat cheese into balls and dipped it into first the eggs and then the crumbs. You have to squeeze the goat cheese a little bit to form it into the balls.
  • Next, I chilled and then baked the goat cheese balls.
  • Meanwhile, I made the vinaigrette and tossed together the salad.

If you like goat cheese, you need to try this colorful and yummy summer salad.

Berry Salad with Goat Cheese Balls
Berry Salad with Goat Cheese Balls
Berry Salad with Goat Cheese Balls

Berry Salad with Goat Cheese Balls

Spring greens with raspberries, blueberries, peaches, Marcona almonds and baked goat cheese balls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Freezing time 30 minutes
Total Time 57 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 5 ounces goat cheese
  • 1 beaten egg
  • 1 cup panko crumbs
  • 4 cups spring greens
  • 1 thinly sliced peach
  • ½ cup each blueberries and raspberries
  • ½ cup Marcona almonds

Lemon and Honey Vinaigrette:

  • ½ cup extra virgin olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. honey
  • pinch of salt and pepper

Instructions
 

  • Begin by making the Baked Goat Cheese Balls: Roll the goat cheese into 8 one inch balls. Dip each one in the beaten egg, and then roll them in panko. Place the balls on a parchment lined baking sheet and freeze for at least thirty minutes.
  • Preheat the oven to 400 degrees. Brush the balls with some olive oil and bake for 12 minutes.
  • While the goat cheese balls bake, toss together the lettuce and fruit. Also, place all the vinaigrette ingredients in a small jar, and shake until combined. Toss the salad with the vinaigrette and top with the goat cheese balls.
Keyword vegetables
Tried this recipe?Let us know how it was!
salad
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by Sharon
One-Bowl Sweet Blueberry Cake
June 4, 2021

One-Bowl Sweet Blueberry Cake

One-Bowl Sweet Blueberry Cake is a quick and easy dessert. There are several things I love about this cake. First of all, I can mix this whole cake up in one bowl. That means, there’s only one bowl to wash. And, this was especially important …

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by Sharon
Matzo Ball Soup with Spring Vegetables
May 24, 2021

Matzo Ball Soup with Spring Vegetables

Matzo Ball Soup with Spring Vegetables is my family’s favorite spring soup. I love this soup for several reasons. First of all, I love that this dish can be made totally ahead of time. Secondly, as long as I have chicken stock in my freezer, …

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by Sharon
Whipped Feta and Mascarpone Dip with Crudités
May 22, 2021

Whipped Feta and Mascarpone Dip with Crudités

Whipped Feta and Mascarpone Dip with Crudités is a quick and easy appetizer. Actually, I also like serving this as a vegetable side dish. And, this is also great to keep in the fridge for between meal snacks. There are several things I love about this dish. First of all, it only takes about fifteen minutes to prepare the whole dish. Secondly, it can be made hours ahead of time. Thirdly, it’s full of healthy raw vegetables, which are often more appealing to children. And, lastly, it’s absolutely delicious!

The Equipment I Used

  • A Food Processor- Use this to get a smooth, whipped consistency.

The Ingredients Needed for Whipped Feta and Mascarpone Dip with Crudités

  • Feta Cheese- Try and buy a good quality feta that comes in the form of a block. Don’t use crumbled feta.
  • Olive Oil- Use a good quality extra virgin olive oil. I like California Olive Ranch brand olive oil.
  • Pepperoncini- If you can, find a good quality pepperoncini. I like to find jars that don’t contain chemical preservatives or food coloring, if possible.
  • Lemon Juice- Always use fresh squeezed lemon juice.
  • Oregano- Fresh oregano adds lots of great fresh flavor.
  • Garlic- I like to buy the pre peeled cloves and store them in my freezer.
  • Mascarpone- This is like an Italian cream cheese. This adds lots of creamy texture to the dip.
  • Purple Endive- You could also use white endive.
  • Carrots- I like to buy the carrots with the greens attached. And, I think the organic carrots taste far better than regular carrots.

How I Made my Dip and Vegetables

  • First, I combined all my ingredients in the food processor and whipped them until everything was smooth and creamy.
  • Next, I prepared all the vegetables and fanned them out on the platter.
  • Finally, I chilled everything for a few hours until it was time for dinner.

If you like feta cheese, you need to try this smooth and creamy Whipped Feta and Mascarpone Dip with Crudités.

Whipped Feta and Mascarpone Dip with Crudite
Whipped Feta and Mascarpone Dip with Crudités
Whipped Feta and Mascarpone Dip with Crudite'

Whipped Feta and Mascarpone Dip with Crudités

A creamy feta cheese dip served with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Greek
Servings 8 servings

Equipment

  • Food processor

Ingredients
  

For the Whipped Feta and Mascarpone Dip:

  • 2 garlic cloves
  • 2 large pepperoncini, stems and seeds removed
  • 8 ounces feta cheese, cut in one inch cubes
  • 2 tbsp. lemon juice
  • 2 tbsp. fresh oregano
  • ½ tsp. crushed red pepper flakes
  • ¼ cup mascarpone cheese
  • ¼ cup extra virgin olive oil
  • zest of one lemon

For the Crudite':

  • 1 head purple endive leaves
  • 1 bunch of carrots, halved
  • 1 cup sugar snap peas, trimmed
  • 8 radishes, halved
  • 1 cup cherry tomatoes

Instructions
 

  • To the food processor, add the garlic, and process until minced.
  • Then add the pepperoncini and oregano and process them until they're minced.
  • Next, add the feta, lemon juice, mascarpone, and red pepper flakes. Process until the feta is broken down and combined with the other ingredients. Finally, add the olive oil and process until the dip is whipped and creamy.
  • Serve right away, or chill until serving. If the dip gets too thick while it chills, just stir in some milk until the consistency is thinner. Serve with the cut up vegetables.
Keyword meatless
Tried this recipe?Let us know how it was!
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by Sharon
BLT Cheeseburgers with Ramp Aioli
May 21, 2021

BLT Cheeseburgers with Ramp Aioli

BLT Cheeseburgers with Ramp Aioli are one of our favorite spring dinners. We all love any kind of BLT, or bacon, lettuce, and tomato combination. I consider these cheeseburgers a spring dinner because of the Ramp Aioli. Ramps are wild leeks that are only available …

beef, ground beef
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by Sharon