Citrusy and aromatic, cilantro stars in this easy seafood appetizer that makes an elegant entry point to a night of entertaining. The texture of the scallops, cured in lime juice like a ceviche, plays against the smooth flesh of the avocado. It’s worth finely chopping the herbs by hand and working them into the oil to create a rustic salsa verde, for equal parts freshness and finesse.
Рубрика: Appetizers
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Louisiana-Style Shrimp Soup
Judging by the popularity of our soup recipes online, there’s nothing we love more than a hearty, meal-sized bowl. With that in mind, we developed this Louisiana-style shrimp soup that’s big on flavour without the added fat (the classic version uses bacon drippings). Quick healthy hack? We slashed the amount of oil in the roux. The toasted-flour and chicken-broth base is then amped up with onion, celery, garlic, green pepper and tomato, plus our not-so-secret spice staple: Old Bay.
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Roasted Salmon Salad with Crunchy Vegetables
Cooking is a lot about taking risks, trying different things and discovering new ways to think about how we eat and prepare our food. That’s why we came up with this vegetable-heavy, not-so-salad salad, replacing your typical lettuce with…Brussels sprout leaves! Tossed with a captivating—and colourful—combo of sugar snap peas, apple, avocado, radishes and soft pink slivers of seared salmon, this visual feast is topped with torn basil for a herbaceous hit in every balanced bite.
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Cucumber and Feta Salad with Beet Hummus
It’s easy to forget about vegetables when you’re under the lunch-making crunch. But thanks to this portable, show-stopping salad, stacking a meal in a Mason jar and then taking it on the road is a breeze. For a more sophisticated, appetizer-style dinner approach, simply serve your greens of choice (arugula, lamb’s lettuce or watercress) with cucumber, celery, walnuts, fresh herbs and feta cheese, along with a good healthy schmear of beet hummus, on a pretty plate.
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Labneh with Za’atar
This Middle Eastern-inspired spread is made with yogurt and mixed spices. It’s delicious served on crackers, with vegetable crudités or simply coated with za’atar, as we’ve done here.
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Tomato Soup with Parmesan Croutons and Fennel Salad
The flavours of puttanesca sauce—the addictive saltiness of anchovies and the acidity of the capers—is brought to this tomato soup, which uses the whole shebang: skin, pulp and seeds.
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Tomatoes with Burrata and Almond Breadcrumbs
This is an opportunity to showcase fleshy heirloom varieties of different colours. We like to slice them thickly for a meaty texture you can sink your teeth into.
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Scappata Pizza with Roasted Tomatoes
The traditional recipe uses tomato sauce, but we decided to go fresh. Any variety or colour will work. Bonus: After roasting the tomatoes in the oven, you can easily remove the skins with your fingers.
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Chocolate Hazelnut Cream Cocktail
This cocktail gets its heady aroma from the pairing of chocolate and hazelnut liqueurs with cinnamon whipped cream. Look for the flavoured liqueurs at your local liquor store.
