Zucchini Noodles

Zucchini Noodles 

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  • 2 zucchinis
  • 1-2 teaspoons olive oil
  • Juice of 1 lemon
  • ½ teaspoon lemon zest
  • 1 teaspoon rice vinegar
  • Pinch of chili flakes
  • 1 tablespoon pine nuts (optional)
  • Top with cilantro (optional)
  • Salt and pepper to taste
  1. Shred two zucchinis.
  2. Squeeze as much water out as possible.
  3. Sauté in well-oiled pan for 3 minutes.
  4. Add lemon juice, lemon zest, rice vinegar, chili flakes, pine nuts, salt, and pepper.
  5. Top with cilantro.

Walnut Stuffed Dates

Walnut Stuffed Dates

A very simple and delicious appetizer to throw together for friends.

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Dates (pitted)

Brie (or cream cheese)

Walnuts (or pecans)

Cut a little hole in the date. Make sure the date is still attached on the bottom and on the sides. Slather a generous amount of cheese and put half of a walnut on top. Yum!

Easy Hummus

Easy Hummus 

One of my staple recipes. It’s quick, easy, and delicious!

1 can garbanzos (drain and save the juice)

1-3 cloves garlic (roasted is best)

2-3 heaping tablespoons of tahini (I like a lot)

juice of one lemon

salt to taste

Add 1/4 cup black beans to make black bean hummus

Blend in the food processor. Add garbazo liquid as needed. Eat with carrots, crackers, or pita.

 

Best Garlic Bread in the World

Best Garlic Bread in the World

This recipe comes from my aunt’s husband, Tim, who made it for us a few times at family parties.It is the most decadent and mouth-watering garlic bread I have ever eaten. My aunt and her husband now own their own Deli called Del Rey Deli so you know they are experts when it comes to food. Make extra because it will go fast!

2 tbs olive oil
french bread
1 onion chopped
4-5 cloves of garlic chopped
½ cup grated parmesan cheese
3 tbs mayo
1 good sized block of fresh mozzarella cheese, sliced
pepper

Pre-heat oven to 350 degrees. Heat oil in skillet and add onions. Sautee the onions until soft and translucent then add garlic and continue to cook for 5 minutes, stirring frequently.  Add desired amount of pepper.  Remove from heat and dump mixture into a bowl.  Add parmesan cheese and mayo and mix well.  Spread mixture onto halved loaves of bread, top with sliced mozzarella and place in oven for 10-12 minutes.

Walnut Pâté

Walnut Pâté (raw and vegan)

This is a very simple recipe that my mom found in Raw Food Made Easy by Jennifer Cornbleet. The only thing you need to remember is to soak the walnuts overnight in the fridge. It’s a very satisfying appetizer that your vegan/ vegetarian friends will appreciate.

1 cup soaked raw walnuts (We soaked them in a glass bowl overnight)

1 T fresh lemon juice (I didn’t have lemons on hand, so I used rice vinegar to go with the tamari flavor)

1 tsp Tamari

1/4 tsp garlic powder (roasted garlic would be best)

Salt to taste

1 T minced fresh parsley

1 T minced onion (can be left out)

Blend everything in a food processor. Taste and adjust seasonings.

Serve with crackers or use in a sandwich.

Napa Crunch Salad

Napa crunch salad

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My dad made up this recipe and swore he would win a contest with it. The Napa Crunch Salad is simple, but I guarantee you will be surprised how the flavors come together. Serve with Caesar Cardini salad dressing or ranch.

It requires five ingredients:

napa cabbage (chopped fine)

red onion (chopped very fine)

cilantro (chopped)

Red Hot Blues (crumbled)

several tomatoes or red bell peppers (coarsely chopped)

  1. Mix the first three ingredients together in a large salad bowl. Add a generous portion of crumbled Red Hot Blue chips and plenty of dressing. Serve immediately.

Leftovers are excellent in sandwiches.