Looking for some creative recipes to try at your Holiday get together this year? Try these light and tasty appetizers!
On a baking tray, add 1 chopped medium sized organic beet (peeled) on parchment paper, season with salt, pepper and olive oil, and bake in the oven at 375 degrees for 10 minutes, or until soft.
In a food processor, add the chopped beet, 1 can of organic chickpeas (drained), ¼ C tahini, 2-3 cloves of organic garlic, juice and zest of ½ an organic lemon, ¼ C olive oil, sea salt and pepper to taste, and blend until smooth. Serve in a bowl with veggies and crackers for dipping!
BUTTERNUT SQUASH AND SAGE CROSTINI:
On a baking tray with parchment paper, add 1 ½ C of chopped organic butternut squash, seasoned with olive oil, salt and pepper, and bake in the oven at 375 degrees for 15-20 minutes, or until soft.
Add the butternut squash to a food processor and blend with 1 tbsp. olive oil, 1 tsp thyme, 1 clove of organic garlic, sea salt and pepper to taste, and set aside.
In a pan, add a small amount of butter and toast a sprig of sage leaves. On crostinis (or toasted baguette slices), spread on the butternut squash puree, a drizzle of honey, ricotta cheese to taste, and a toasted sage leaf.
STUFFED CHERRY TOMATOES:
Rinse 1 pt container of organic cherry tomatoes, slice the tops off, and empty the center using a melon baller. In a separate bowl, mix together 1 organic avocado, ¼ C plain Greek yogurt (or dairy free alternative), 2 tbsp. organic lemon juice, ½ clove of organic garlic (chopped finely), sea salt and pepper to taste, chili flakes, until all ingredients are fully incorporated. Stuff the tomatoes gently with this filling and serve as mini starters to your meal!
SWEET AND SALTY NUT MEDLEY:
In a bowl, add 1 C each of Mike & Mike’s organic walnuts, roasted almonds and roasted cashews. Dust with 1 tbsp. cinnamon, 1 tbsp. maple sugar, and 1 tbsp. sea salt, and mix well so that all nuts are well incorporated. Serve in a bowl for your guests to nibble on