I also like to stir in some fresh diced tomatoes before serving, especially when they are in season in the summer.
Site Info
Categories
- Announcements
- Appetizers
- Beans and Legumes
- Beverages
- Blog Recipe of the Week
- Breads
- Breakfasts
- Condiments
- Cooking Tips
- Crockpot
- Desserts & Sweets
- Dressings
- Eat To Live
- Featured Recipes
- Fruit
- Holiday
- Main Dishes
- Meat Substitutes
- Pasta
- Pressure Cooker
- Raw
- Recipes with Photos
- Rice and Grains
- Salads
- Sandwiches and Spreads
- Sauces & Seasonings
- Snacks
- Soups and Stews
- Soy
- Substitutes
- Uncategorized
- Vegetables
-
Tags
Support This Site
Whenever you start your Amazon shopping through This Link, FFV earns a small commission at no additional cost to you. Thank you for your support!
Archive for the ‘Appetizers’ Category
Transfer mixture to a medium bowl; stir in tomato and green onions. Cover and chill thoroughly. Serve with chips.
Submitted by: Courtney
Recipe by: adapted from a recipe by Tyler Florence
This easy appetizer keeps so well in the refrigerator that you can make it the day before without fear of it losing flavor.
Peel garlic. Place garlic, tomatillos, jalapeño, onion, cilantro, lime juice, and 1 teaspoon salt in a food processor; pulse 10 times or until ingredients are coarsely chopped. Place tomatillo mixture in a large bowl; stir in mango.
This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it’s especially good with a little roasted garlic spread on the bread or toast as well!
Delicious on fresh whole-grain or rye bread, you can use leftovers of this tasty spread as a dip for tortilla chips. If using as a dip, thin the consistency with a bit of water if necessary.
This baked version of fried samosas makes use of a time -saving shortcut: ready-made whole wheat chapatis. Serve them with a sweet chutney.
learned a new trick on FoodTV for getting the “guts” out of the eggplant. When it cooled slightly, wrapped it up in plastic wrap (open on the stem end). Cut the stem off, inverted the eggplant over the bowl and squeezed the pulp out and rolled up the plastic-covered skin like a toothpaste tube.
Made this up last night…it tastes great and is a good way of getting some extra greens into your diet! Serve it as a dip with fresh veggies and pita wedges.
I love eating this, but you may not. My husband in particular hates this dish, so I just make it for myself.
Hints: For a spicy dip, use Taco Seasoning Mix made by Bearitos or Hain. For a delicious French Onion Dip, use the one made by Simply Organic. Simply Organic makes a delicious Dill Dip also, as well as several others, including a Southwest Taco. Other packaged mixes may be available in your local natural food stores. Read the labels carefully for healthy ingredients with no added oils or animal products.
- My Recipe Box: Save your favorite recipes to your personalized recipe box.
-
Recent Comments
- Jim Froelich on Fat-Free Oatmeal Cookies
- Anne on Aloo Saag (Indian Creamed Spinach & Potatoes)
- Alicia C Castleman on Fatfree Pancakes or Waffles
- Jeffrey Lemkin on Pesto
- Sandy Smith on Minestrone Soup
- Susan Voisin on Slow Cooker Vanilla Fig Oatmeal Topped with Baklava Filling
- Leeanne on Slow Cooker Vanilla Fig Oatmeal Topped with Baklava Filling
- Valerie on Bryanna’s Homemade Vegan Chicken-Style Broth Powder
- Lisa on Spaghetti Squash Pesto Lasagna
- Susan Voisin on Substitutes