1 cucumber, sliced

2 tsp dried dill weed

Easy Cheese Ball Directions
In a medium bowl, mix together cream cheese, dressing mix
Ingredients and mayonnaise.Spread a thin layer of the cream cheese
2 package (8 ounces each) cream cheese, softened mixture on a slice of bread and top with a slice of cucumber.
1 package (1 ounce) ranch salad dressing mix Sprinkle with dill. Repeat with remaining ingredients.
2 12 cup cheddar cheese, shredded Crab and Cucumber Canapes
1 12 cup pecans, chopped Ingredients
Directions
1 lb. fresh lump crabmeat, picked over for shell
In a medium size bowl, mash cream cheese. Add dressing mix fragments
and cheddar cheese and mix. Shape the mixture into a ball. Roll 1/4 cup mayonnaise
the ball in chopped nuts. Refrigerate covered until ready to 1 celery stalk, finely diced
serve. 1 Tbs. snipped fresh chives
Antipasto Skewers 1 shallot, minced
Ingredients Juice from 1/2 lemon
Sea salt, to taste
Folded pieces of ham, salami, prosciutto, roast beef, etc 1 English cucumber
Little balls of mozzarella 1/4 tsp. paprika
Cherry tomatoes Dill or fennel flowers for garnish (optional)
Marinated artichoke hearts
Olives Directions
Baby pickles (sweet or dill) In a bowl, stir together the crabmeat, mayonnaise, celery,
Roasted peppers chives, shallot, lemon juice and salt.Slice the cucumber thinly
Chunks of cheddar or jack cheese on the diagonal. Place a dollop of the crab mixture on top of
Pepperoni slices each cucumber slice, sprinkle with the paprika and garnish with
Folded slices of provolone flowers. Arrange on a platter and serve immediately. Serves 4 to
Directions 6.
Spear three to four assorted antipasto ingredients on each
skewer or toothpick, alternating salty items like deli meats and Crudits with Preserved Lemon Guacamole
pickled veggies with sweeter and creamier items like cherry Ingredients:
tomatoes and mozzarella cheese. Arrange skewers on a platter 3 firm-ripe Hass avocados
and serve, with sliced bread if desired. 2 Tbsp freshly squeezed lime juice
1/4 of a preserve lemon, rinsed
Creamy Dill Cucumber Toasties 1/3 cup minced sweet white onion, such as Vidalia
Ingredients
1/3 cup chopped cilantro
1 package (8 ounce) cream cheese, softened
1 package (.7 ounce) dry Italian-style salad dressing mix 1/2 tsp salt
12 cup mayonnaise 1/2 tsp freshly ground black pepper
1 French baguette, cut into 1/2 inch thick circles
 Assorted spring vegetables, such as baby carrots, snap
peas, young asparagus and radishes
Directions
Cut each avocado in 1/2 lengthwise. Remove the pit and
discard. Scoop the flesh out of the peel with a soup spoon and
place in a medium bowl.Pour the lime juice all over the avocado
and then mash them to a pulp. I like to use a pastry cutter for
this job; a fork works just fine, too.Finely mince the entire
preserved lemon (rind and pulp) and remove any seeds you
encounter. Add to the mashed avocado, along with the minced
onion, cilantro, salt and pepper. Mash everything together, then
taste the guacamole and add additional seasoning if desired.
Since we are not serving this dip with salty tortilla chips, I find a
little extra salt in the guacamole goes a long way.Scrape
preserved lemon guacamole into a serving bowl. Garnish with a
fine dice of preserved lemon rind if desired. Serve immediately
with a platter of spring vegetable crudits.
Roasted Red Pepper Hummus in Cucumber Cups
Ingredients
cup roasted red bell peppers, diced jarred
1 Tbsp tahini (sesame seed paste)
2 tsp fresh lemon juice, (from 1/2 small lemon)
tsp ground cumin
tsp kosher salt, plus extra to season
1 pinch cayenne pepper, optional
15 oz can cannellini beans, (white kidney beans) rinsed
and drained
1 clove garlic, peeled
2 hothouse cucumbers, ends trimmed
Fresh parsley, cilantro or mint leaves
Directions
For the hummus: In a food processor, combine the peppers,
tahini, lemon juice, cumin, salt, cayenne pepper if using, beans
and garlic. Blend until smooth, scraping down the sides of the
bowl if needed. Season with salt if needed. Transfer the
hummus to a small bowl. Run the tines of a fork down the
length of each cucumber several times, turning to make ridges
about 1/8-inch deep in the skin all the way around. Cut
cucumbers crosswise into 1-inch rounds, for a total of at least
12. Using the smaller end of a melon baller or a round
measuring spoon, scoop out the center of each cucumber round
to form a hollow. Use a small spoon to fill each cup with
hummus, mounding slightly over the top. Tuck a small fresh
parsley, cilantro or mint leaf into the side of the filling as a
garnish. Arrange the cups on a platter and serve.
Watermelon and Feta Skewers
Ingredients
3 lb(s) seedless watermelon, rind removed, cut into 48 1-
inch cubes
24 mint leaves
6 oz feta cheese, cut into 24 3/4-inch cubes
24 basil leaves
3 - 4 Tbsp pomegranate molasses
Directions
Thread a piece of watermelon onto a skewer, followed by a mint
leaf, a chunk of feta, a basil leaf, and another piece of
watermelon. Repeat with the remaining ingredients. Store
covered in the refrigerator for up 1 hour, if desired. Just before
serving, drizzle each skewer with some pomegranate molasses;
serve.
Salad Rolls with Mango and Avocado
Ingredients
Salad Rolls with Mango and Avo
tsp (10mL) vegetable oil
2 Tbsp (25 mL) each minced ginger and garlic
1 1 ripe avocado, halved and sliced
1 medium carrot, julienned
1 medium English cucumber, julienned
1 semi-ripe mango, julienned
1 medium red pepper, julienned
2 cup soaked rice noodles (fine)
cup (125ml) cashews, toasted and finely chopped
10 large rice paper wrappers
2 Tbsp (25 mL) each sesame oil and rice wine vinegar
 1 Tbsp (15 mL) each minced garlic and ginger Pure all ingredients except chives in blender. Let cool in
1 tsp (5 mL) minced Thai chilies refrigerator. To serve ladle into bowls and garnish with chive
3 Tbsp (50mL) finely chopped green onion
1 Tbsp (15 mL) sugar or to taste

Directions
Cucumber Roll with Salmon Roe
Ingredients
Salad Rolls with Mango and Avo
Heat oil in a large skillet over medium high heat, add garlic and 1 English cucumber, trimmed at the ends
ginger and cook until just beginning to brown. Line up avocado, Finely ground pepper
carrot, cucumber, mango, red pepper, rice noodles, cashews 3-4 tablespoons crme frache
and coriander. Fill a baking dish or shallow bowl with hot water. 1-2 tablespoons salmon roe
Line the cutting board with a dry towel. Tiny sprigs of dill, for garnish
Soak a rice paper in water until soft and pliable.
Lay on towel and pat dry. Repeat with second rice paper. Along Directions
bottom third of the wrapper, line up a small amount of garlic, Using a vegetable peeler, slice the cucumber lengthwise into
ginger, coriander, noodles, mango, red pepper, cucumber, strips, turning it when you reach the seeds (to avoid them). You
carrot, avocado and cashews. should get about 16 slices, some neater than others, but don't
Keeping the wrapper taut, tightly roll up into cylinder. Reserve worry about that. Cut them in half, season lightly with pepper,
completed roll in damp towel. and roll them up quite loosely. Pierce each with a toothpick to
Repeat with remaining ingredients and salad rolls, dividing hold it together. Top each with about a 1/2 teaspoon of crme
ingredients equally. To serve, cut each roll into 5 pieces, and frache, 1/8 teaspoon salmon roe, and finally a tiny sprig of dill.
place, cut side up on serving platter. Serve.
Sauce Clementine & Olive Mascarpone In A Jar
For dipping sauce, in a bowl, combine soy sauce, sesame oil, Ingredients
rice wine vinegar, garlic, ginger, chilies, green onion and sugar. 1 egg white
cup (80 ml) Mascarpone
Chilled Peach Soup with Basil 2 Tbsp (30 ml) milk
Salt and ground pepper to taste
Ingredients 2 clementines, peeled and separated into segments
6 regular peaches, peeled and pitted 4 green olives, pitted and sliced
red firecracker chili, seeded and finely chopped 1 cup (250 ml) greens, to taste (lettuce, spinach, shoots,
1 cup yogurt etc.)
cup water 2 Tbsp (30 ml) red pepper, diced
8 leaves basil
2 lime juice Directions
salt and pepper Using an electric mixer, beat egg white until stiff. Add the
Nigella seeds Mascarpone and milk and continue beating for 2 minutes.
chives, for garnish Season.
Cut clementine segments in 2-3 pieces. Set aside.
Directions Fill bottom of 4 small jars with 1/2 of the Mascarpone mixture.
Drop clementine, olive, greens and red pepper pieces on top.
Cover with remaining Mascarpone mixture and refrigerate.
Directions
Thread a cherry tomato onto each of the skewers. Fold the basil
leaves accordion style and thread onto the skewers, followed by
a boccancini and a second cherry tomato. Serve with the
balsamic reduction for drizzling.

Ahi Poketini Roasted Red Pepper Involtini

Ingredients Ingredients
Ahi and Avocado Mixture 2 large roasted red peppers, about 3-4 ounces each
8 oz Fresh sashimi grade Ahi, inch diced (jarred are fine)
1 avocado, inch diced 3 ounces sliced prosciutto or ham
1 pinch shichimi togarashi ounce fresh basil leaves
2 Tbsp Hawaiian Red Sea Salt 2 mozzarella sticks
1 oz Ogo, chopped (Optional)
1 tsp Sriracha sauce Directions
1 tsp white sesame seeds Cut open the peppers and lay them flat, with the inside facing
cup kewpie mayonnaise up, on a cutting board. (If the peppers are from a jar pat them
cup Wasabi lightly with a paper towel to remove some of the excess
2 Limes, juiced moisture.)
Place 1 ounces of prosciutto or ham on top of each pepper,
Directions followed by ounce of basil leaves.
Ahi and Avocado Mixture Lay a mozzarella stick on the short end of each pepper and roll
Gently toss ingredients together in a small mixing bowl. Season up.
with salt & pepper. Place the rolls seam side down and slice off the ends (about
Wasabi Aioli inch). Cut into pieces approximately inch thick and insert a
In a small bowl, whisk together wasabi powder & water to form toothpick through the center of each involtini to secure.
a loose paste. Add mayonnaise and continue to whisk until Makes about 10 involtini.
smooth. Add limejuice and honey. Season with black pepper to
taste. Prosciutto Wrapped Melon
2. Coat the inside of a chilled martini glass with wasabi aioli. Ingredients
Place a small mound of ahi & avocado mixture in center cantaloupe or honey dew
8 slices prosciutto
Caprese Salad Skewers 16 green or red grapes
Ingredients 16 mint leaves
24 cherry tomatoes Directions
12 boccancini (fresh mozzarella balls) Prepare eight 6 inches long decorative food picks.
12 large fresh basil leaves Scoop out seeds from melon. Cut into 8 wedges and remove
Balsamic glaze (store-bought or homemade - see notes) skin from each wedge. Trim off the ends of each wedge and
then cut into half. Repeat with remaining wedges giving 16
chunks of melon.
Skewer a grape, followed by a mint leaf topped prosciutto
wrapped melon. Repeat with another grape and mint leaf
topped prosciutto wrapped melon. Arrange on a serving platter.
Spray or drizzle a few drops of balsamic vinegar and grind a
little black pepper over wrapped melon if desired.
(helps for rolling!).Spread a thin layer of the avocado mixture on
top of bacon weave, then top with blue cheese, shredded
lettuce, and shredded chicken.Starting from the bottom, tightly
roll, then slice. Serve with vinaigrette for dipping.
Zucchini Cheesy Bread
Ingredients

Cobb Salad Sushi 3 medium zucchini, or about 4 cups grated zucchini

Ingredients
2 large eggs
10 slices bacon
2 cloves garlic, minced
1 avocado
1/2 tsp. dried oregano
1/2 c. corn
3 c. shredded mozzarella, divided
1/2 c. quartered cherry tomatoes
1/2 c. freshly grated Parmesan
kosher salt
1/4 c. cornstarch
Freshly ground black pepper
kosher salt
1/2 c. crumbled blue cheese
Freshly ground black pepper
1/2 c. Shredded lettuce
pinch of crushed red pepper flakes
1/2 c. cooked shredded chicken
2 tsp. Freshly Chopped Parsley
vinaigrette, for dipping
Marinara, for dipping
Directions
Directions
Preheat oven to 400. On a large baking sheet with a wire rack Preheat oven to 425 and line a baking sheet with parchment.
placed on top, line 5 slices bacon side by side. Lift one end of On a box grater or in a food processor, grate zucchini. Using
every other bacon slice and place another bacon slice on top of cheesecloth or a dish towel, wring excess moisture out of
the lifted pieces. Lay the slices back down. Next, lift opposite zucchini.
bacon slices back and place a bacon slice on top. Lay the slices Transfer zucchini to a large bowl with eggs, garlic, oregano,
back down.Meanwhile, in a small bowl, mash avocados until 1 cup mozzarella, Parmesan, and cornstarch and season with
only small chunks remain. Stir in corn and cherry tomatoes then salt and pepper. Stir until completely combined.
season with salt and pepper to taste.Pat bacon weave with
paper towels to drain fat and transfer to a piece of saran wrap
 Transfer dough to prepared baking sheet and pat into a Microwave peanut butter on high for 10 seconds. Drizzle
crust. Bake until golden and dried out, 25 minutes. the bacon with chocolate and peanut butter, allowing to
Sprinkle with remaining 2 cups mozzarella, crushed red cool again slightly before serving.
pepper flakes, and parsley and bake until cheese is melted, Drunken Shrimp Cocktail
8 to 10 minutes more.
Slice and serve with marinara.
Ingredients
Bacon Pickle Fries
1/2 lb. shrimp, peeled and deveined
Ingredients
1 tbsp. extra-virgin olive oil
12 pickle spears
12 strips of bacon kosher salt
1/4 c. ranch dressing
Freshly ground black pepper
Directions

Preheat oven to 425. 1 1/2 c. tomato juice

Wrap each pickle spear in bacon. Place the bacon-wrapped
pickles on a baking sheet, seam side-down. 6 oz. vodka
Bake until the bacon is cooked through and crispy, 12 to 15
minutes, turning halfway if needed. 1 tbsp. Worcestershire sauce
Serve warm or at room temperature with ranch, if desired.
Chocolate Bacon Skewers 1 tbsp. horseradish

Ingredients 2 tsp. Hot sauce

12 wooden skewers Juice of 1/2 a lemon

12 slices bacon Slice of lemon, for rimming

1/4 c. brown sugar 1/4 c. Old Bay seasoning

1 c. chocolate chips,melted parsley, for garnish

Directions
2/3 c. peanut butter

Directions Preheat oven to 400.

Soak skewers in water for 30 minutes. Preheat oven to 400.
Thread bacon onto skewers and place on a parchment-lined
baking sheet. Sprinkle with brown sugar and bake for 15
minutes, or until golden and crispy. Place on paper towels and
let cool slightly.
Place shrimp on a medium baking sheet and toss with oil.
Season with salt and pepper and bake until pink and cooked
through, 8 to 10 minutes.In a small pitcher, combine tomato
juice, vodka, Worcestershire sauce, horseradish, hot sauce and
lemon juice. Stir to combine.Wet shot glass rims with a slice of Directions
lemon and dip in Old Bay. Fill with cocktail mixture and garnish
with shrimp and a piece of parsley. In a large bowl, combine oil, lime juice, honey, garlic, paprika
and cayenne. Season with salt. Add shrimp and toss until fully
Shrimp Tostada Bites coated, then cover and let marinate in the refrigerator 30
minutes to an hour.In a large skillet over medium heat, cook the
shrimp until pink and completely opaque. Remove from heat.In
Ingredients
a medium bowl, mash avocados. Add lime juice, red onion,
For the Shrimp jalapeo and cilantro and stir to combine. Season with salt.Build
the tostadas: Place a tablespoon-sized dollop of guac on each
1/3 c. extra-virgin olive oil chip. Top with one shrimp and garnish with more cilantro. Serve.

1/4 c. lime juice

2 tbsp. honey

2 cloves garlic, minced

1 tsp. paprika

1 tsp. cayenne pepper

kosher salt

1 lb. shrimp, peeled and deveined, tails discarded

For the Guac

2 avocados

2 tbsp. lime juice

1/2 red onion, finely minced

1/2 jalapeo, finely chopped

2 tbsp. finely chopped cilantro, plus more for garnish

1 bag corn chips (preferably Tostitos Scoops), for serving