Category: Appetizers & Snacks
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Pureed Beets with Yogurt and Za’atar from Jerusalem
Saturday we had lunch with some friends, over in the cooler part of the bay area. It was nice to escape the heat–and even better to visit with our friends. I brought a couple of dips as appetizers and gambled on a new one that had caught my eye, Pureed Beets with Yogurt and Za’atar…
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Roasted Green Olives
These roasted green olives are cooked with orange zest and juice, garlic slices, rosemary sprigs, olive oil and crushed red pepper flakes. They are fantastic served warm but also delicious left over the next day and served at room temperature. I could not stop nibbling on them and am about to make another batch because…
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Fried Zucchini with Homemade Ranch Dressing
I’ve got several zucchini plants in the garden this year. I’m a glutton for punishment! I’ve been really good about checking on the zucchini every morning and evening–they grow that fast sometimes! And still one escaped me: how did I not see this? The smaller ones I enjoy sliced and grilled with other vegetables or…
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Buttermilk Onion Rings
The June/July 2011 Every Day with Rachael Ray caught my eye because of the burger on the cover. I actually followed the whole recipe (maybe a first!), right down to these onion rings. The idea of adding chives to onions sounded good and I have a ton of chives in the garden right now. You could…
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Dill Dip
This is an old family favorite for parties. The half-mayonnaise and half-sour cream combination makes a nice balance between sweet and tangy. I use the same ratio when I make potato salad, in fact. It’s pretty much the only thing I use this Beau Monde seasoning for but it’s worth keeping it around just to…