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Recipes - Appetizers

chicken liver pate
By Betsy Nelson
The humble chicken liver is elevated to haute cuisine when cooked and blended with a little sherry and herbs.
Fruit and Cheese Kabobs
By Betsy Nelson
Get creative and experiment with different combinations of fruit and cheese.
bacon wrapped dates
By Karen Olson
You may also want to try these succulent little bites with dried figs instead of dates.
Grilled Sweet-Potato Rounds With Chorizo
By Betsy Nelson
Substitute tempeh for the chorizo to make the perfect vegetarian bite.
Zucchini-Ricotta Pinwheels
By Betsy Nelson
Not a zucchini fan? Try skinny Japanese eggplant instead.
Prosciutto-Wrapped Asparagus
By Betsy Nelson
For a sweeter taste, try wrapping prosciutto around melon or even pear slices.
By Karen Olson
Mix and match to create your favorite flavor profiles. For Greek-inspired flavors, mix the olives and vinaigrette with feta cheese, red onion, fresh mint, and a little oregano.
bok choy spring rolls
By Betsy Nelson
Spring rolls are the perfect vehicle for your favorite veggies. For fun, fill separate bowls with shrimp, veggies and herbs — and let people customize and roll their own dinner (great for picky eaters!).
a plate of carrot fritters
By Karen Olson
Serve these little “latkes” on a bed of greens for a delightful appetizer or lunch.
shrimp Cevice with tomato
By Experience Life Staff
Enjoy as an appetizer with raw veggies or whole-grain chips. Choose wild-caught or sustainably farmed U.S. shrimp over imported shrimp, which may be contaminated with antibiotic and pesticide residues. For a vegetarian version, substitute canned black beans for the shrimp.
By Dara Moskowitz Grumdahl
This recipe has been excerpted from Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison (Broadway Books, 2008).
By Dara Moskowitz Grumdahl
Raita is a frequent condiment in Indian cuisine, tsatsiki in Greek cuisine.
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