Whole Story

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Contest for Small Bites

You could win a $50 gift card for a 50¢ idea! Are you a fan of The Whole Deal in-store value guide? If so, here’s a sneak at what’s inside the special December issue we’re putting together. It will focus around giving, entertaining and shopping on a budget and feature recipes for amazing “small bites” party food that cost less than 50 cents per piece—many much less than that! Yes, yes, it seems awfully early to be talking holiday parties, but to be ready to inspire and assist you when the time comes we have to start Christmas in July, so to speak. Last year customers sent in so many delicious recipe ideas that we’re asking for your help again this time! Simply use the comments space below to share your own favorite value-focused “small bites” holiday recipe that costs less than 50 cents per piece. To ensure your idea gets consideration, make sure each small bite costs 50 cents or less and that all ingredients are available at Whole Foods Market. Think your favorite could be our favorite too? Put it in the comment section below! One lucky winner will receive a $50 gift card and have their recipe printed in the December issue of The Whole Deal. But, hurry up, the deadline to enter your recipe in the comment section is August 11th! Good luck…we can’t wait to get a taste of your ideas—whether savory or sweet. And, if you haven’t already, be sure to sign up for our e-newsletters. You’ll be among the first to hear about new recipes, specials, store events…and future contests.

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224 comments

Comments

Sahnya says …

Nutty Date Medjool Dates - cut in half lengthwise and pit removed Almond Butter Raw sliced almonds Cut dates in half (lengthwise) and removed pit. Add 1/2 tsp almond butter to center and top it with sliced raw almonds. Store in refrigerator and serve at room temperature. Different nut butters and nuts can be used as well. For a variation, chop and mix all ingredients until well blended (1 tsp of almond butter and 1 tsp of almonds for every date). Wet hands and roll out small balls, then wrap each in a small square of wax paper and twist the ends to make it look like a carmel or taffy candy. Delish. Easy. Healthy. Inexpensive. .... bliss!

Lee says …

2 pt fresh buffalo baby mozzarela 1 bunch fresh basil enough sun dried tomatoes in olive oil 365 Balsamic vinegar for dipping slice the baby buffalo mozzarella about 1/2 way through, fold 1 basil leaf lengthwise, insert into slot in the mozzarella, place a sun dried tomato on top and 'skewer' with a tooth pick to hold. dip and enjoy!

Maredith says …

Goat Cheese & Balsamic-Honey Crostini 1/2 c honey 1/3 c water 3 1/2 tablespoons good-quality balsamic vinegar 6 to 8 ounces fresh goat cheese 12 slices baguette-type French bread, cut diagonally about 1/2-inch thick, toasted In a small sauce pan over medium-high heat. Combine honey and water; bring to a boil. Let simmer for approximately 10 minutes until total amount of liquid is reduced to about 1/2 cup. Remove from heat. Stir in balsamic vinegar and let cool. Spread goat cheese thickly on toasted bread. Drizzle with balsamic-honey syrup and serve.

Connie Bowers says …

Goat Cheese Munchies 1 cup goat cheese 1/3 cup sun dried tomatoes packed in oil Hand full of fresh basil Clove of garlic Salt Pepper and onion powder if you like Soften and whip goat cheese with a fork to break up Finely mash garlic in some salt sprinkled on a chopping board Mince tomatoes finely Tear basil into small pieces Add all to the goat cheese and whip with a fork to a spreadable consistency using some oil from the tomatoes if necessary. Serve with any cracker or bread that is toasted and it’s great. Can be thinned and used as a vegetable dip. I like it on baked potatoes or as the cheese on a spinach pizza.

J. Renee says …

Quick Bruscetta Dip: take one can of diced fire-roasted tomatoes (liquid drained). Combine in a bowl with 1 TBL olive oil and 1 1/2 TBL balsamic vinegar and a pinch of salt & pepper. Stir in 2 TBL fresh, chopped basil leaves. Cut a loaf of french bread into thin slices (about 1/4 inch thick) - brush with olive oil and toast in the oven until browned and crispy. Serve tomato mixture in a bowl and arrange slices of bread around it. You could also use slightly thicker slices of bread, toast them, then put the bruscetta dip on yourself to serve.

Marie Smedley says …

SWEET CHERRY PEPPERS STUFFED WITH ANCHOVIES - One jar of Sweet Cherry Peppers. - Remove stem and seeds from each pepper (I rinse them under cold water to be sure all the seeds are gone). - Turn upside down to drain on paper towel. - Stuff each pepper with as many anchovy filets to fill each pepper "cup." Serve cold. *These can be prepared ahead of time and put in refrigerator. Just cover with plastic wrap or tinfoil to prevent dryness. A healthy Omega-3 snack. The sweet & salty combo is delicious anytime, not just holidays. Enjoy!

Marie Smedley says …

CHERRY TOMATOES WITH COTTAGE CHEESE & CHIVES - Cut a 1/4 inch-deep plus (+) sign on top of each cherry tomato. - Spread apart as much as you can without "breaking" the whole tomato. - Top each with low-fat cottage cheese (if you use regular, it drips all over the place) as much as you can without it falling over the sides. - Sprinkle with chives. - Refrigerate a few hours until guests arrive. *These are very time consuming but very, very delicious, healthy, and crowd-pleasing! Stack them close together on a white plate/serving platter...the red tomato, white cottage cheese, and green chives look great at Xmas, but great for any Holiday! Pop them into your mouth...they're the first "snack" to vanish from the table. I make alot of these...sometimes it takes me 4+ hours to make, depending on how many guests will be arriving. Enjoy!

Ralph Williams says …

Ukrainian Egg & Cheese salad: 6 hard-boiled eggs, chopped 1 or 2 cups of grated cheese (cheddar, mozzarella or edam) Mayonaise Several cloves of fresh garlic, chopped Melba toast or crackers Mix together chopped eggs and grated cheese (approximately equal quantities) with enough mayonaise to make it stick together nicely. Add 4 or 5 cloves of fresh garlic (I use enough to give it a bit of a burn) Serve on a piece of melba toast with a sprinkle of paprika or a sprig of parsley

Ralph Williams says …

This is an old-world favorite around our place. We learned it when living in Ukraine: Savory Squash Zuccini or yellow squash (sliced) flour, seasoned with salt & pepper Fresh Garlic, chopped Mayonaise Slice a zucchini squash or yellow squash into 1/4 inch slices, dip in seasoned flour, fry until browned and then chill for several hours in the fridge. Shortly before serving, put a dab of mayonaise on each slice, then sprinkle with chopped or grated garlic.

Carrie says …

Raw Candy Fill pitted medjool dates with raw almond butter... incredibly simple, but super nutritious and oh so yummy! I think they taste like caramels :)

Marissa says …

Bruschetta bites made with a slice of baguette, a smear of roasted garlic, another smear of goat cheese and a slice of sun dried tomato.

Laurie Neely says …

lightly grilled asparagus wrapped in thin sliced proscuitto that has been spread with chevre.

Chrissy says …

Cucumber slices with hummus, sprinkled with feta and a sliced olive.

Jessica says …

Sweet & Sour Meatless Meatballs These are super easy to make, a nice vegetarian option & ADDICTING! I've made these many a times and the meat eaters have no idea there's no meat in them. They're delic! 1 bag meatless meatballs (24 per bag) 2 teaspoons lemon juice 1 (12 fluid ounce) can or bottle chile sauce 9 ounces grape jelly Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker (or saucepan) and simmer over low heat until warm. Add meatballs and simmer on lowest setting until cooked through (about 20-30 minutes)

Evan Thomas says …

Butternut squash crustini: Roast 2 butternut squash halves for 60 minutes at 350 or until tender. Remove from the oven and mash with 4oz or 1/2 a cup of butter until completely emulsified. Season with 1/2 teaspoon sea salt and 3/4 teaspoon cinnamon. Lightly broil fresh baguette slices to toast before serving, and add a dollop of the squash mash on each.

Kay says …

Savory: Cream cheese and bacon-stuffed cherry tomatoes on top of lettuce (like a mini BLT :o)) Sweet: Cake Pops: Any type of cake, crumbled and rolled with cream cheese into bite-size pops.

Christine says …

Quacamole & chips: 2 avacados, 365 hot sauce, 1/2 red onion and 365 blue corn chips. Feeds about 10 people.

jo evans says …

wrap up water chestnuts in cooked turkey bacon. stick with a toothpick. enjoy!

Erin Shepherd says …

Apple, Caramelized Onion and Brie Croustini's! Thinly slice several yellow onion and caramelize in a sauce pan with olive oil and salt until browned, mellow and sweet. Place a heaping spoon of caramelized onions on top of some crispy baguette slices. Place a thin slice of brie on the onions and top off with a sweet apple slice (such as Fugi or Gala). Simple and so very delicious!

Kim says …

These little bites are economical and extreamly taste plus they won't add an inch to your waist or 1 point to your cholesterol levels! Veggie Stuffed Cherry Tomatoes: 1 container of cherry tomatoes 1 shredded carrot 1 finely chopped cucumber 1 finely chopped avocado 1/4-1/2 finely chopped red onion (you can use green onions as well) Approx 1/4 cup red wine or rice vinegar (this varies by your taste so start small and add as you taste it) sea salt to taste dash or two of pepper (you could use cayenne pepper for a kick and to speed up your metabolism) Cut the tops off from the tomatoes, scoop out the insides and throw it away. Cut up all the veggies into very small pieces approximately 1/4 inch big or smaller. Shred the carrot on the small shredding side of the grater. Place all the veggies into a bowl, add 1/2 the vinegar and the spices and mix. Taste the mix to see if you need more vinegar, salt or pepper and add until it reaches your tastes. Press the veggie mixture into the tomatoes and either serve right away or chill for up to an hour. If you are going to chill them mix a little lemon juice into the veggies before you stuff them in the tomatoes to prevent it all from browning. ENJOY! Click here to see pics and original recipe. http://www.theveggiegal.com/blog/?p=2780

Kim says …

Vegan Cream Cheese Scallions Rolled in Cheese Scallions (green onions) Vegan cream cheese Vegan cheese Clean your scallions, cut off the white roots at the end and if you want to you can cut some the top off since it won’t be eaten. Dry the scallions completely for the cream cheese will not stick to them. Scoop about a teaspoon of cream cheese into your fingers and roll it around the scallion, going up as high as you want and adding more if needed. Roll in your favorite vegan cheese and slightly squeeze to make it stick. That’s it! ENJOY! Click here for pics and original recipe: http://www.theveggiegal.com/blog/?p=3032

Kim says …

Store bought sushi is so expensive but when you make these at home you save a ton of $ plus they are vegan and good for you to boot! Add a little wasabi and soy sauce and your in heaven! Inside Out Vegan Sushi Roll serves:3 rolls=to approximately 18 pieces 1 serving Botan or other sushi Rice 3-halved Nori seaweed sheets 3 tablespoons of sesame seeds 1 cucumber, de-seeded and thinly sliced length wise 1 carrot thinly shredded in long strips 1 avocado, cut length wise 1 small bowl of water (for fingers) sushi mat (or you could just use plastic wrap along with strong fingers if you don’t have one) plastic wrap Dipping options: soy sauce wasabi hot mustard Cook rice according to the package directions and set aside with the lid on the pan. You will have some rice left over to use for other dishes or you can half the rice serving. While the rice is cooking wash, peel and de-seed the cucumber. Slice length wise into long thin strips. Wash, peel and either shred your carrot or thinly slice it into long strips. Cut the avocado length wise and slice into long thin strips. You can sprinkle the avocado with a little lemon juice to keep it from turning brown while you work. Place plastic wrap over your sushi mat (mat lines should be horizontal in front of you) to keep rice from sticking to it. Cut seaweed in half width wise and lay it shiny side down on the plastic. Scoop approximately 1/4 cup of warm rice out of the covered pan (recover to keep the rice moist) and place in the middle of the seaweed. Spread out to cover the sheet and keep it an even, thin layer. You will need to dip your fingers in the bowl of water periodically to keep the rice from sticking to your fingers while you spread it out. Sprinkle with 1 tablespoon of sesame seeds. Flip rice side over so the seaweed is facing up. Place 1-2 long slices of cucumber on the seaweed closest to you and about 1/4 inch of the edge. Add a small amount of carrot strands equal to the cucumber and a single layer of the avocado. Carefully begin rolling, applying pressure as you go until it is a complete rolled up but being careful not to get the saran wrap into the roll. Apply a little more pressure at the end to ensure it is tightly wrapped and then remove the saran wrap. Using a sharp knife cut into 6 even pieces, wetting the knife from your bowl of water between cuts so it does not stick and tear the seaweed. These can take a little bit of practice but are worth the work and once you get it you can whip them out pretty quickly. Serve with your choice of soy sauce and wasabi. ENJOY! Click here to see pics and original recipe http://www.theveggiegal.com/blog/?p=3000

Kim says …

Sesame Truffles Makes 18-20 balls 12 pitted dates 1 cup various nuts of your choice (I like to mix pecans, almonds and cashews) 1 Tablespoon liquid sweetener (I use agave nectar or maple syrup in a pinch) 1 1/2 teaspoons vanilla extract 3-4 Tablespoons toasted sesame seeds Optional topping : shredded, sweetened coconut Put all the ingredients except the sesame seeds or coconut into a large food processor and blend until pretty smooth or until it won’t mix anymore. You will have to stop periodically to push down the sides to get it all to mix together well. Wet your hands and scoop out enough mix to make a bite size ball, roll it in your wet hands and place on a large plate. Continue to roll all of the mix until it is gone, moistening your hands occasionally so they don’t get too sticky. Toast your sesame seeds in a non stick pan until slightly browned and pour onto a small plate. Roll your balls in the sesame seeds until well coated and place back onto your large plate. If you prefer the coconut then roll the balls in that and place back on your plate. These can be eaten right away or chilled in the fridge. ENJOY! http://www.theveggiegal.com/blog/?p=3837

Kim says …

These make such a beautiful center piece and they taste amazing and serve many on a budget! Roasted Pineapple 1 pineapple brown sugar or agave nectar sweetened coconut Preheat the oven on broil. Wash your pineapple, slice off the top and the bottom. Cut into 4 equal pieces length wise. Cut the pineapple close to the rind and then lift off to remove any of the little eyes left over. Remove the hard center core by slicing down each side slightly in a v cut and pull away from the pineapple. Place the fruit back onto the rind and slice into bite size pieces (as pictured). Sprinkle desired amount of brown sugar or agave nectar over the pineapple. If using brown sugar you may need to press it down a bit. Also the more brown sugar you use the more it will crystallize and makes a crunchy topping. Put the oven rack on the second from the top spot and broil until the pineapple is slightly browned. Add desired amount of coconut and broil for another minute or two, watching it closely so it does not burn. Remove from the oven, cool and ENJOY! http://www.theveggiegal.com/blog/?p=3760

carol says …

Salsa Sandwiches! great for hot weather, Easy...Quick & Cheap is my mantra! 1 dozen slices of white bread, handful of plum tomatoes, chopped and drained (put in a colander, press a bowl on top gently, over the sink to drain) handful of chopped cilantro, chopped green onion, 2 pkgs cream cheese, softened. Chop, Mix and Blend...spread on bread, slice in triangles and watch the stack disappear! While working at the AZ Legislature, I made these for an office baby shower, and the speaker of the house totally oinked out on them, hahah!

danielle says …

Mini-pita pockets whole wheat o white (diameter of an 8 oz. cup) stuffed with hummus on one side and tabouleh on the other. Tabouleh Recipe: 1/2 cup bulghur 5-6 diced medium tomatoes (try to discard liquid and seeds from them before adding) 1.5 cups of chopped fresh parsley (don't use stems) 1 finely chopped medium onion 2 tbsp of fresh chopped mint 1 tbsp salt 1/2 tsp black pepper 5-6 tbsp lemon juice 5-6 tbsp extra virgin olive oil Directions: You have to soak the bulghur in cold water for a few hours to soften it. Use your hands to squeeze out the extra water from the bulghur. In a bowl, mix all the ingredients together, except for the salt, pepper, lemon juice, and olive oil. Drizzle the lemon juice, salt, pepper, and the olive oil over the top of the bowl and give it a light toss. Hummus Recipe: 1 15 oz. can of chickpeas 1 small 4-6 oz. jar of roasted red peppers 1 clove of garlic, minced 3 tbsp lemon juice 1.5 tbsp tahini 1/2 tsp of cayenne pepper 1/2 tsp of ground cumin 1/4 tsp of salt 1 tbsp chopped fresh parsley Directions: In a food processor or electric blender, puree the chickpeas, red peppers, garlic, cayenne, tahini, lemon juice, cumin, and salt until fluffy and smooth. Chill 1-2 hours before you serve. After you stuff your pita, sprinkle the hummus side with the fresh chopped parsley for color before serving. ENJOY!

danielle says …

Gourmet Pizza Slices This is a recipe that can be made with some organic ingredients and still be under 50 cents! Whole Foods Organic Pre-Baked Pizza Dough (white or wheat) Oraganic Pizza Sauce Organic Mozzarella Organic Feta cheese, crumbled and spread over pizza (optional) Yellow zucchini, cut in long oval slices Eggplant, cut in long oval slices Onion, sweet white or red, cut in rings Red Pepper, cut in long strips Cook to liking and cut into preferred serving sizes. Drizzle a bit of olive oil over pizza before serving. Enjoy!

The Healthy Apple says …

Easy Peasy Bean Dip This recipe is so incredibly versatile—it can be used as a spread or a dip! Use it on your sandwich instead of mayo or serve it as an appetizer dip with pita chips. This bean dip also pairs nicely when mixed in tuna salads. Ingredients * 1 cup Navy Beans * 1 cup Great Northern Beans * 3 Tablespoons 365 Brand Salsa * 1/2 cup Peas (cooked and softened) * 1 mined Scallion * 3 teaspoons Fresh Cilantro * 1/4 cup Dried Cranberries * Your Choice of Dippers: Veggies, Pita Bread, Organic Blue Corn Chips or Tortilla Chips Directions Mix all of the above ingredients together in a food processor; blend until desired smoothness. Serve with your choice of Dippers! Enjoy this healthy, inexpensive recipe.

Brigitte says …

Trim bases of cherry tomatoes so they stand upright and hallow out. Stuff a little cube of mozzarella in each one, garnish with a basil leaf and drizzle with olive oil and balsamic. Yum!

Lisa says …

Mushroom Bites Chop onion and mushroom Mix together with mayonnaise, freshly grated Parmesan cheese, salt, and pepper. Spoon mixture onto sliced baguette and bake until lightly browned, about 10-15 minutes at 350.

Michelle says …

Small bites: homemade humus: ground chick peas, garlic, roasted peppers, lemon juice, olive oil. Served w/ cucumbers, carrots etc, YUMMY!!

Elizabeth says …

Bacon-Wrapped Sage Apricots - Around each dried apricot (both conventional and organic work well), wrap one fresh sage leaf and half a slice of bacon (turkey and pork are both delicious). Skewer them with a small toothpick, drizzle with honey (or agave), and bake at 325 degrees for 10-15 minutes or until the bacon gets crispy. Such an easy crowd pleaser and full of sophisticated simplicity!

dasha says …

slice pineapple into 1 inch pieces, top with a cube of cheddar cheese, toothpick through the center...viola!

Sarah says …

Fish bites! - 2 pieces of halibut – or any white flaky fish, like Mahi Mahi - 1/2 head of iceberg lettuce or I like to use living lettuce - 2 Tbsp Olive Oil - juice of 1 lime - 2 Tbsp cilantro – chopped - 2 tsp chili powder or a little more if you like it spicy! - 1 jalapeno pepper – chopped - 1 tomato or 10 cherry tomatoes – chopped - 4 green onions – chopped - 1-2 avocados mashed or cubed Directions 1. In a small bowl mix olive oil, cilantro, chili powder, jalapeno and lime juice. Pour over fish and marinate for about 20 minutes or more. 2. You can either grill the fish or pan fry it – leave the marinate on the fish while you cook it. I pan-fried it in about 1 Tbsp of olive oil – about 5 min per side or until the fish is flaky (might be less depending on how thick your piece is). 3. While the fish is cooking, mix together the chopped tomato and green onion. 4. Once fish is finished cooking, flake it apart. Put the fish into the lettuce wraps and top with tomato/onion mixture and some avocado Yummy!

amy nutt says …

Salmon Cucumber Nibbles: 1 pkg smoked salmon, 2 cucumbers sliced 3cm thick, 1 pkg cream cheese (room temp), 3 scallions thinly sliced * mince salmon and and combine with cream cheese * top each slice of cucumber with cream cheese * sprinkle scallions on top

Judy C says …

Amazingly quick & delicious appetizer or side-dish! Sliced mozzarrella Sliced tomato Sliced avocado Garlic olive oil Parsely Place sliced tomato on platter, top with mozzarella & avocado. Drizzle olive oil & sprinkle parsely on them. Delicious!

M says …

Guacamole Ingredients: 2 medium ripe avocados 2 tablespoons lemon juice 2 tablespoons grated onion 2 small cloves garlic, crushed and minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 small tomato, cored, seeds removed, diced 1 can (4 ounces) mild chopped green chile peppers, or to taste Cut avocados in half and remove seeds. The easiest way to remove the seed is to tap with a large sharp knife so it sticks into it. Twist the knife and the seed will lift out. Peel the halved avocados. Blend or press avocado through a sieve or use a food mill. Add remaining ingredients; mix to blend well. Cover and chill thoroughly. Makes about 1 1/2 cups. Serve with cut up veggies.

Joe says …

Spicy Garlic Roasted Chick Peas! http://www.dietitup.com/2010/05/snack-attack-garbanzo-style.html

Kristine Socall says …

Pour raspberry chipotle sauce (easy to make or buy a bottle) over cream cheese, serve with gourmet crackers.

Dawn says …

I make a mini-version of these. http://veg-am.blogspot.com/2007/11/making-leftovers-into-new-meal-spinach.html 1/4 of a corn tortilla brushed with oil and herbs, cooked into a little cup in a mini muffin tin. Fill with spinach hummus and top w/half a grape tomato. Serve cold or at room temp.

Anne Sasko says …

Stuff pitted dates with blue cheese; wrap each with a half slice of bacon and secure with a tootpick. Broil for 10 minutes, or until the bacon is done.

Whitney McCrum-Morrison says …

Smoked Gouda and Carmelized Onion Tartlets (so easy!!!) Make simple pie crust or use refrigerated pie crust (I usually use two or three). Cut with a cookie cutter into rounds and press down into mini muffin cups. Bake off crusts and cool. In a bowl mix 1/3 block of softened neufchatel and 1 cup shredded smoked gouda, pinch of salt and pepper. Spoon about a teaspoon into each tartlet shell. Finely dice one large onion and sautee in olive oil until translucent, add 1 tsp of brown sugar and a splash of balsalmic vinegar, dash of salt and pepper. Continue to cook until onions are very soft and brown (depending on how dry the onion mixture is you may want to add a splash of white wine) The onions should be jam-y. Cool slightly and add chopped fresh thyme. Top tartlets with a tsp of onion mixture and bake in 350 oven for about 7 minutes (just enough to melt the cheese). This should make about 3 doz mini tartlets. *disclaimer: I am not a chef, nor do I use recipes or measurements for that matter... I'm a mother and a home cook with more-often-than-not good results! :)

Heather says …

Stuffed Roasted Figs Fresh figs Goat Cheese Fresh rosemary Balsamic Vinegar Start simmering about 3/4 C. of balsamic vinegar to create a reduction sauce -- it should become syrupy in consistency. Combine goat cheese and finely chopped Rosemary. Cut figs in half and scoop out the seeds, reserving in a separate bowl. Stuff figs with rosemary goat cheese and roast in a 375 degree F oven until cheese just starts turning golden. Drizzle with a balsamic vinegar reductionn sauce and serve warm.

Rebekah James says …

Salmon pinwheels - these savory little bites back a big punch of taste. 1 8 - 6 ounce package smoked salmon, sliced as thin as you can find. 1 6 ounce package cream cheese 2 - 3 tablespoons half and half 1 bunch scallions Chives, minced for garnish In a small bowl, or with an electric mixer, whip the half and half into the cream cheese until it is spreadable, but not too thin. Wash and trim the scallions, making long ribbons and set aside. Spread the Salmon in the thinnest sheet possible on a bit of waxed paper and pat as dry as possible with a paper towel. Cut the salmon into 1 1/2 inch wide strips (it is easier if you do this starting from the shorter side of the salmon. Spread the cream cheese in a thin layer over the salmon and place a ribbon of scallion along the outside edge. Carefully roll the salmon over the cream cheese, gently pressing the cream cheese and the salmon together to seal it. (It helps to "pull" as little bit of the cream cheese past the point of the seam to make it stick better. Cut the salmon rolls about 1/2 inch thick and set flat on a cookie sheet covered with wax paper. Garnish with the chives. Chill for an hour to let the cream cheese firm up again before serving. I usually get 25 - 30 bites from a package of salmon.

Carolyn@eatlivebewell.wordpress.com says …

Carrot-Ginger Pate Served in Cucumbers - Carrot-Ginger Pate In a food processor combine: 1 cup almonds, 2 carrots, 1 in knob of ginger, 1 clove garlic, juice of 1/2 lemon. Serve in Cucumbers that have been cut to 1 in pieces, hollowed out. See picture here: http://eatlivebewell.files.wordpress.com/2010/05/carrot-ginger-pate.jpg?w=300&h=225

Suzy says …

Jalapeno Poppers 20 fresh jalapenos, halved lengthwise & de-seeded & de-veined 2 blocks cream cheese 1 pack thin sliced bacon, cut into thirds or halves depending on the size of you peppers. Using a spoon, pack cream cheese into the pepper halves. Wrap with bacon and secure ends with toothpick. Bake on a sheet pan with a rack on it to promote draining, 400 degrees for 20-25 minutes. You will not have any leftovers!

Rebekah James says …

Herbed Goat Cheese and Celery 1 6 ribs celery, scrubbed and white part trimmed off. 1 6-8 ounce log of goat cheese 1 teaspoon basil, dried 1 teaspoon oregano, dried 1 teaspoon chives, minced fine Ground pepper to taste (the cheese is naturally salty) In a small bowl, mix the herbs and goat cheese. Adjust pepper and salt to your taste. Spread the mix into the curve of the celery rib, leaving the tops smooth. Clean the edges of the ribs with a damp paper towel for a nice presentation. Cut the celery ribs into 1 1/2 to 2 inch pieces for easy bites. Serve chilled. Makes about 18 - 20 bite size pieces.

Rebekah James says …

Bite size bruschetta 1 large tomato, diced small 2 tablespoons fresh oregano, chopped fine 2 tablespoons fresh basil, chopped fine 2 cloves garlic, minced very fine 3 tablespoons cilantro, chopped fine 2 scallions, chopped fine 2 tablespoons white vinegar 2 tablespoons capers 1 loaf crustini bread, cut into bite size(about 1 inch thick) rounds 2-3 tablespoons olive oil 2-3 tablespoons shredded parmesan for garnish In a medium bowl, combine tomatoes, herbs, vinegar and capers. Set aside to marinate for an hour. Arrange crustini rounds on a baking sheet, and lightly brush rounds with the olive oil. Place under a broiler for 1 minute, just until tops are lightly crisp. Remove from oven, and top with a spoonful of the tomato mixture and a sprinkle of the parmesan. Place back under the broiler for 1 - 2 minutes until heated and cheese starts to melt. Serve immediately Makes about a dozen.

Karyn Kain says …

- Preheat the oven to 325 degrees - For the pastry - Combine 2 cups of flour and 1/2 tsp salt - Stir until thoroughly blended then add 1/2 cup water and 1/2 cup extra-virgin olive oil - Knead the mixture briefly (the dough will be very moist) and then press into an 11 inch tart pan with removable rim - Refrigerate for 1 hour - In a large skillet add 2 tbsp olive oil, 1 finely diced onion (yellow or red) and 1 leek chopped into thin rounds - Cooke about 5 -7 minutes over medium heat - Finley chop 1 bunch of chard, stems and all and add to onion mixture. - Saute until chard wilts, about 5 minutes - Season with salt and black pepper - In a medium bowl combine 3 large eggs, 1/3 cup half-and-half and 1 cup grated Parmesan or Gruyere cheese - Mix the veg mixture into the bowl and then scrap into the tart shell - Bake until crust in golden and filling is firm, about 40-45 minutes. Let cool before cutting into bite size pieces and serving

Rebecca Anderson says …

A little taste of Tuscany: Halve or quarter some cherry tomatoes. Place in a bowl, stir in some EVOO, a few sprigs of fresh thyme and salt and pepper to taste. Remove tomatoes to a sheet pan and roast at 350 until shriveled, about 30 minutes or so. Remove to a bowl and add small-diced fresh mozzarella cheese, quartered kalamata olives, capers and small-diced roasted red peppers. Serve with water crackers.

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