All posts tagged: Appetizer

Spring Greens Kibbeh

Guess what? I have never had an all-veggie-and-herb kibbeh before. Nor a very flat one. It is the hefty oval-shaped classic stuffed with meat that I’m used to; with it’s outer, crispy shell made of bulgur wheat and even more (but very delicious) meat. In Lori’s kitchen, all that’s needed is a fresh squeeze of lemon over them and each bite is heaven. But it’s spring and I want to do the following: see green, eat green, maybe not spend too much time in the kitchen if there’s a shortcut I can live with. I also really want to eat less meat. So bring on this quicker version of kibbeh packed with fresh herbs, chickpeas, spring peas, and beautiful spices. Kibbeh-meets-falafel, almost! Use whatever greens you fancy. While you can use fresh English peas that are already pre-packaged for you, I’ve come across spring’s sugar snap peas plump enough to shell and use for this recipe. No steaming necessary! They are currently in season. They are sweet all over and you can make a simple …

Citrus and Z’hug Marinated Manchego

When Saratoga Olive Oil Company asked me to write recipes for them using their latest products, I said YES, PLEASE AND THANK YOU, knowing full well that I had a million other things on my plate, including moving in exactly two weeks. Thankfully, I had this recipe in mind for awhile and a plate full of marinated cheese ain’t something to be stressed about. I think you might’ve heard me talk about their olive oil before. But here’s a reminder: five years ago during my first picnic, an incident occurred. To keep the story short, my Canon Rebel had Herbes de Provence olive oil seeping out of it’s pores for 3 months straight. Fun times. I’d love to tell you that I was real chill about being asked to create these recipes and that I didn’t spend an entire day testing out 5 of them at once, but you know I did. I even enjoyed every minute of it. The menu was inspired by their blood orange olive oil, cara cara vanilla balsamic vinegar, and …