Marinated Feta

This easy recipe is loaded with delicious Mediterranean flavors. It serves as a great hors d'oeuvre or snack. It's also great for picnics!

I like to serve this recipe with my Pan-Grilled Pita Wedges and assorted olives.

RECIPE:

8 ounces feta cheese, cut into bite-size cubes
1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1/2 teaspoon dried oregano
Small dash of dried crushed red pepper flakes
Salt and freshly ground black pepper to taste Place the feta cubes in a medium-size bowl. Set aside.

In a smaller bowl, whisk together the remaining ingredients to create the marinade.

Pour the marinade over the feta, and toss gently to coat.

Cover and refrigerate for several hours or overnight, tossing occasionally to redistribute the marinade.

Bring to room temperature before serving. (This will liquefy the olive oil, which may have solidified in the refrigerator.)

-- 3-4 appetizer servings

Prunes Stuffed with Almonds

Prunes are dried plums, and fruits and nuts are a great combination.

In this recipe, I stuff each pitted prune with a whole roasted almond. The tender, sweet prune and the crisp almond combine in a delightful contrast of flavors and textures, especially if you pop the whole thing in your mouth at once.

This recipe does not list quantities, so you can make as many or as few as you need for any occasion. Just use one whole almond for each pitted prune.

RECIPE:

Pitted prunes (dried plums)
Roasted whole almonds

Cut each prune lengthwise along one side to "butterfly ".

Stuff each prune with a whole almond, and then lightly press to partially close the prune.

Serve immediately or refrigerate until ready to use. For best flavor, serve at room temperature.

White Bean Hummus

This recipe is a nice change of pace from the classic hummus made from chickpeas.

Canned cannellini beans typically contain more moisture than canned chickpeas, so less liquid is added to the hummus. Less olive oil makes this version naturally low in fat.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 can (15.5 ounces) cannellini beans, drained
1 small clove garlic, crushed through a press or finely minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil, plus more if needed
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor. Puree until fairly smooth. If too thick, add a bit more olive oil, one teaspoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Hummus with Cumin

At a Philadelphia area restaurant recently, a friend and I enjoyed some hummus that was generously seasoned with cumin. This is my own version, which tastes very much like the restaurant's recipe.

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 clove garlic, crushed through a press or finely minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 to 1/2 teaspoon ground cumin, to taste
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more of the chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Artichoke and Roasted Garlic Hummus

For this recipe, I started with our Artichoke Hummus recipe and substituted roasted garlic in place of the fresh garlic. The result is delicious!

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 (14.5 ounce) can artichoke hearts, drained and quartered
2 or 3 cloves roasted garlic, to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Garlic Toast

Most garlic bread that I encounter here in the U.S. is loaded with lots of butter and often granulated garlic powder. According to my Italian grandmother, that stuff is not authentic.

Here is her version of garlic bread. It's simpler, much healthier, and very tasty.

RECIPE:

4 slices hearty Italian bread, cut in half if very large
1 or 2 tablespoons extra virgin olive oil, as needed
2 large cloves garlic, halved

Preheat broiler. Place bread slices in single layer on baking sheet. Toast under broiler until golden on one side.

Turn the bread slices over, and brush the untoasted sides lightly with the olive oil.

Broil until the oiled side of the bread is crisp and golden. The inside of the bread should still be somewhat tender.

Remove from broiler, and then rub the oiled sides of the bread with the cut sides of the garlic cloves. Use 1/2 garlic clove for each bread slice.

Discard the garlic cloves (or use as a garnish), and serve the toast immediately.

-- 4 servings

Tzatziki

Tzatziki, a classic Greek condiment, is great as a dip for veggies, Pan-Grilled Pita Wedges, or pita chips. It's also great on sandwiches and veggie burgers.

This version originated when my friend Sandi kindly shared her Greek-American sister-in-law's tzatziki recipe with me. As usual, I modified the original recipe to suit my own style and taste.

Be sure to use Greek-style (strained) yogurt; otherwise, your tzatziki will be too watery.

Huge thanks to Sandi and her generous sister-in-law for the inspiration and for providing a very good starting point.

RECIPE:

2 cups plain whole-milk Greek-style yogurt
1/2 of a large cucumber, peeled, seeded, and chopped (or 2/3 of a medium cucumber)
1 small clove garlic, crushed through a press or finely minced
1 tablespoon extra virgin olive oil
2 teaspoons chopped fresh dill
1/4 teaspoon salt, or to taste

Place all of the ingredients in a bowl, and stir to combine. Refrigerate for a few hours to allow all the flavors to meld.

Serve chilled or at room temperature.

-- 8 servings

Eggplant Stuffed with Veggie Sausage Parmesan

In this variation of Eggplant Parmesan, eggplant halves are stuffed with a vegetarian sausage mixture, and then topped with sauce and cheese and baked.

It makes for a satisfying entree, especially with a green salad on the side. Or cut it into smaller pieces and serve as an appetizer or snack.

RECIPE:

1 large eggplant (about 1 pound)
3 tablespoons extra virgin olive oil, divided
2 links (2 individual-size portions) Italian-style vegetarian sausage, coarsely chopped
2 tablespoons Italian-seasoned dry bread crumbs
2 tablespoons chopped fresh parsley, divided
1 1/2 cups Classic Marinara Sauce or your favorite plain red pasta sauce, divided
1 cup shredded mozzarella cheese, divided
Salt & freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese

Preheat oven to 350 degrees Fahrenheit.

Slice eggplant in half lengthwise.

Using a tablespoon or soup spoon, scoop out the flesh of each eggplant half, leaving enough around the sides and bottom to form a sturdy shell.

Coarsely chop the eggplant meat and set aside.

Brush the eggplant shells with 1 tablespoon of the olive oil, place them cut side up in a in a deep oven-proof baking dish or pan, and set aside.

Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium heat. Saute the sausage and the chopped eggplant flesh for 3-5 minutes, until they start to turn lightly golden.

Remove the sausage mixture from the heat. Stir in the breadcrumbs, 1 tablespoon of the parsley, 1/2 cup of the marinara sauce, 1/2 cup of the mozzarella, and salt and pepper to taste. Mix well.

Stuff the eggplant shells with the sausage mixture.

Cover with foil, and bake for 20 minutes.

Remove and discard the foil.

Top the eggplant with the remaining 1 cup of marinara sauce, the remaining 1/2 cup of mozzarella, and the Parmesan cheese.

Bake, uncovered, for another 15-20 minutes until the eggplant is tender and the cheese is melted and bubbly.

Sprinkle with the remaining 1 tablespoon of parsley.

If using as an entree, serve 1/2 eggplant half per person. If using as an appetizer or snack, cut each eggplant half crosswise into 2 or 3 pieces.

-- 2 entree servings or 4-6 appetizer/snack servings

Tomato-Basil Bruschetta

This is my version of the classic tomato-basil bruschetta that is served in so many Italian restaurants and households.

It's so simple, yet so delicious.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 16 (1/2-inch) slices
6 large Roma (plum) tomatoes, seeded and diced
2 tablespoons fresh basil leaves, shredded or coarsely chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon balsamic vinegar
Salt and freshly ground black pepper to taste

Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Meanwhile, in a small bowl, combine the remaining ingredients.

Spoon the tomato mixture evenly onto the toasted bread slices and serve.

-- 8 appetizer servings

Parsley Hummus

I'm always looking for new hummus variations, and this is a great way to use up leftover parsley. It adds color, flavor, and nutrients to the hummus.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

Parsley Hummus

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
1/2 cup tightly packed Italian flat-leaf parsley leaves (stems discarded)
1 clove garlic, crushed through a press or finely minced
2 1/2 to 3 tablespoons freshly squeezed lemon juice, to taste
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more of the chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Dates Stuffed with Almonds

These little bites are easy to make and healthy, but decadently delicious. They're festive enough to serve at your holiday parties and brunches, but simple and inexpensive enough to enjoy anytime!

Quantities are not included in the recipe below. Just use one whole almond per each date to make as many or as few as you need.

RECIPE:

Pitted dates
Roasted whole almonds

Cut each date lengthwise along one side to "butterfly ".

Stuff each date with a whole almond, and then lightly press to partially close the date.

Serve immediately or refrigerate until ready to use. For best flavor, serve at room temperature.

Roasted Red Pepper Hummus with Roasted Garlic

This is simply a variation of our popular Roasted Red Pepper Hummus recipe, using roasted garlic instead of fresh garlic. Roasting the garlic gives it a deep, almost sweet flavor, and deepens the flavor of the hummus accordingly.

I like to roast a few additional garlic cloves to use as a delicious garnish.

RECIPE:

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
3 or 4 ounces roasted red pepper from a jar (half of a 7-ounce jar, or about 1/2 cup), drained
1 or 2 cloves roasted garlic
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor. Puree until fairly smooth. If too thick, add some of the reserved chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Roasted Garlic Hummus

This is a variation on our Classic Hummus recipe, and uses roasted garlic instead of fresh garlic. Roasting the garlic sweetens it, making it much milder and deeper tasting than fresh garlic.

Serve with Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

2 or 3 cloves roasted garlic – plus additional cloves for garnish, as desired
1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including the 3 or 4 garlic cloves and 1 tablespoon of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Crostini with Garlic-Balsamic Portobellos

For this creation, I started with our recipe for Crostini with Garlic-Balsamic Portobellos and Provolone and simply omitted the cheese to create a vegan version.

It is every bit as good as the original, and a little bit healthier.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste
French baguette or submarine/hoagie rolls, sliced into 8 (1/2-inch) slices

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch slices. Cut the longer slices in half crosswise to shorten them.

In a medium bowl, combine 2 tablespoons of the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.

After the portobellos have marinated, heat the remaining 1 tablespoon of olive oil in a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.

Add the balsamic vinegar to the skillet, and saute over medium heat for a minute or two.

Add 1 tablespoon of the parsley to the skillet, along with salt and pepper to taste. Saute for another minute or two to blend all the flavors.

Meanwhile, preheat broiler. Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Top the toasted bread slices evenly with the portobello mixture, sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 4 appetizer servings

Roasted Red Pepper Hummus

I used to buy a lot of the packaged, prepared roasted red pepper hummus. Then I discovered how easy - and economical - it is to make it from scratch.

Homemade hummus is so much fresher tasting, and you can control the ingredients per your own personal taste. Here is my own version of homemade roasted red pepper hummus. Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
3 or 4 ounces roasted red pepper from a jar (half of a 7-ounce jar, or about 1/2 cup), drained
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Combine all ingredients except the reserved chickpea liquid in a blender or food processor. Puree until fairly smooth. If too thick, add some of the reserved chickpea liquid, 1 tablespoon at a time until desired consistency.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Kalamata Hummus

Two favorite Mediterranean flavors - hummus and olives - come together in this easy, healthy, and delicious dip.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping. I also like to garnish this with additional olives.

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1/2 cup Kalamata olives, pitted and halved
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Herb-Breaded Fried Artichoke Hearts

In this fun and easy recipe, quartered canned artichoke hearts are coated with Italian-style breadcrumbs, and then sauteed in a little olive oil. Since they are not deep-fried, they do not turn out greasy.

Squeeze some fresh lemon juice over the fried artichoke hearts at serving time for a fresh, tart contrast to the earthy flavor of the artichokes.

I like to buy the cans of already quartered artichoke hearts, to cut down on the prep time.

RECIPE:

1 can (14 ounces) artichoke hearts, quartered and drained
2 tablespoons flour
1 egg
1/4 cup milk
2/3 cup Italian-seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 or 2 tablespoons extra virgin olive oil
Salt, to taste
1 lemon, cut into wedges

Place the flour in a shallow bowl.

Meanwhile, in another shallow bowl, beat the egg along with the milk.

In a third shallow bowl, combine the breadcrumbs and Parmesan cheese. Mix well.

Dip the quartered artichoke hearts into the flour, then coat with the egg-milk mixture, and then coat with the breadcrumbs.

In a large skillet, heat 1 or 2 tablespoons of the olive oil over medium to medium-high heat. Use just enough oil to lightly coat the bottom of the skillet. Do not let the oil get too hot, or the artichokes will brown too quickly on the outside and remain cold inside.

Add the coated artichoke quarters to the skillet, and cook until golden on both sides, turning once.

Transfer cooked artichoke hearts to a baking sheet lined with paper towels to drain any excess oil. Sprinkle lightly with salt, to taste.

Serve with the lemon wedges for squeezing over the artichokes as desired.

-- 4 appetizer servings

Broccoli Fritters with Lemon

Instead of being deep-fried, these fritters are skillet-cooked in just a bit of olive oil, making them healthier but no less delicious.

A light squeeze of lemon adds a slightly tart contrast, to elevate these fritters to full gourmet status. They're tasty enough to appeal even to some people who don't think they like broccoli.

RECIPE:

1 pound of fresh broccoli (about 1 small head of broccoli or 2 broccoli crowns)
2 eggs
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Freshly ground black pepper to taste
2-4 tablespoons olive oil, divided
1 or 2 lemons, cut into wedges

Preheat oven to 250 degrees Fahrenheit.

Cut the broccoli into medium-size florets. Cook the broccoli florets in boiling water or steam in microwave for 3-7 minutes, until tender. Drain. Coarsely chop the broccoli florets and set aside.

In a large bowl, whisk the eggs until well beaten. Whisk in the milk, and then whisk in the flour, baking powder, salt, and pepper. Whisk until smooth.

Add the broccoli, and stir to coat all of the broccoli with the batter.

Heat 1 or 2 tablespoons of the olive oil in a large skillet over medium to medium-high heat. Use just enough oil to lightly coat the bottom of the skillet. Do not let the oil get too hot, or the fritters will brown too quickly on the outside and remain uncooked inside.

In batches, drop the broccoli mixture into the skillet by tablespoonfuls, as many as will fit in the skillet at one time. Cook until the underside is golden, about 4-8 minutes. Turn the fritters and press down gently with a spatula to slightly flatten them. Cook until the other side is golden, about 4-8 more minutes. Add more oil as needed in between batches to keep the bottom of the pan lightly oiled.

Transfer cooked fritters to a baking sheet lined with paper towels to drain any excess oil. Keep cooked fritters warm in the oven until all fritters are finished.

Serve with lemon wedges for squeezing over the fritters as desired.

-- 6-10 servings

Note: Leftovers should be refrigerated. To reheat, bake covered at 350 degrees Fahrenheit for 15 minutes, and then uncover and bake for an additional 10-15 minutes until hot.

Dates Stuffed with Gorgonzola Dolce and Walnuts

I got the idea for this recipe from my local Whole Foods Market, where they were on display in the cheese section. In their version, the nuts were finely ground. I prefer to coarsely chop or break the walnuts into pieces, for a chunkier, crunchier texture.

Quantities are not included for this recipe, as it's easy to vary the amounts to make as few or as many as needed. As a general rule of thumb, use 3-4 ounces of cheese per 8-ounce package of dates.

RECIPE:

Shelled walnuts, coarsely chopped or broken
Pitted dates
Gorgonzola dolce (dolcelatte) cheese

Toast the walnuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Cut each date lengthwise along one side to "butterfly ".

Stuff each date with some of the gorgonzola, and then top each with a few of the walnut pieces. Gently press each stuffed date partially closed while still exposing some of the cheese and nuts.

Serve immediately or refrigerate until ready to use. For best flavor, serve at room temperature.

Crostini with Garlic-Balsamic Portobellos and Provolone

These garlicky portobello mushroom crostini make a delightful appetizer or snack. You can also make these a meal by adding some hearty soup or a salad.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste
French baguette or submarine/hoagie rolls, sliced into 8 (1/2-inch) slices
2 slices provolone cheese (preferably unsmoked), each torn into 4 pieces

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch slices. Cut the longer slices in half crosswise to shorten them.

In a medium bowl, combine 2 tablespoons of the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.

After the portobellos have marinated, heat the remaining 1 tablespoon of olive oil in a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.

Add the balsamic vinegar to the skillet, and saute over medium heat for a minute or two.

Add 1 tablespoon of the parsley to the skillet, along with salt and pepper to taste. Saute for another minute or two to blend all the flavors.

Meanwhile, preheat broiler. Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Top the toasted bread slices evenly with the portobello mixture. Top each of the crostini with a piece of the provolone. Broil until the provolone is melted and bubbly.

Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 4 appetizer servings