Appetizers
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Spiced Raw Veggies
Not only do many spices naturally boost your metabolism, they’re also delicious. These spice mixes will make you much more likely to opt for raw veggies when you’re looking for something to munch on in the afternoon.
Buffalo Cauliflower Bites
These bites are a great option for an after-school snack or game-time appetizer.
Roasted Red Pepper Hummus
Enjoy with whole-grain pita or your favorite sliced veggies.
Guacamole
Guacamole is the perfect dip, spread, or topping to use up your avocados whether they’re perfectly ripe or a little mushy.
Black Bean Avocado Salsa
Use to add flavor to your meals or enjoy as a healthy snack.
Goat Cheese & Fig Sweet Potato Toast
Topped with creamy goat cheese and sweet figs for the perfect appetizer, snack, or breakfast.
Yucatan Avocado Salsa
This salsa makes a great tortilla chip dip all on its own, or you can use it to dress any grilled or roasted meat, poultry or seafood. Serve with tortillas and plenty of sangria.
Pomegranate Gremolata
A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.
Toasty Spiced Pumpkin Seeds
Earthy and crunchy, these cumin- and coriander-infused pumpkins eeds are a cinch to make.
Fret Free Fava
Scared or simply annoyed by fresh fava beans, which seem to require cracking open pod after pod before cooking? Don’t be, writes Kristen Miglore in Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.
Fresh Coconut Chutney
This creamy chutney adds brightness to any Indian recipe, and is especially tasty on a lamb curry.
Summer Vegetable Pickles
These tasty lacto-fermented vegetables are great with meals or as a snack. This recipe is inspired by Nourishing Traditions, by Sally Fallon.
Caraway Sauerkraut
You can make this sauerkraut with just one head of cabbage. You don’t need a special crock or a root cellar; it may simply be stored in the refrigerator. This recipe is adapted from Nourishing Traditions, by Sally Fallon.
Parsnip Fries With Beet Ketchup
Want to get really roots-y? Dip these root-veggie fries — parsnips are super, but celery root, parsley root, and rutabagas work, too — into a homemade beet ketchup.
Seed-y Crackers
Serve these crunchy crackers with your favorite cheeses, dips, and veggies. For a change, add 1/2 cup grated Parmesan cheese.
Spiced Caramel Corn
This delicious recipe makes a fresh, crunchy, family-pleasing treat that kids can help prepare.
Tofu and Napa Cabbage Rolls With Dipping Sauce
Pairing tofu with sweet napa cabbage makes a wonderful and elegant vegetarian entrée. Feel free to omit the tofu altogether and just go with the veggies.
Mushroom Pâté
A nifty vegetarian pâté. If you have vegan guests, simply swap out the cream for unsweetened hempseed milk or coconut milk.
Dolmades With Collard Greens
These Greek-inspired appetizers are wonderful served with a cucumber-yogurt dipping sauce.