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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

Monica says …

ROASTED GARLIC SPREAD ON TOASTED SESAME CRACKERS (OR ANYTHING ALIKE) CHOP OFF EACH END OF THE GARLIC CLOVE IN ITS ENTIRETY.. DRIZZLE WITH OLIVE OIL. WRAP WHOLE GARLIC CLOVES INDUVIDUALLY IN ALUMINUM FOIL.. BAKE IN OVEN FOR 45 MINS ON 350 DEG. SERVE ON PLATTER WITH CRACKERS... EACH GARLIC CLOVE CAN SERVE 4-5 PEOPLE. SUPER EASY, NO MESS, EXTREMELY ECONOMICAL.

Carin says …

"Brownie-Bites" (Raw, Gluten-Free, Sugar-Free) 15 pitted dates 1 c almonds (or nut of your choice) 1/4 c unsweetened cocoa powder 1 Tsp water (or more if needed) Extra unsweetened cocoa powder and/or coconut for rolling the "brownies" into 1. Process dates, almonds, cocoa powder, and water in food processor until blended and sticky. 2. Wet your hands, and roll mixture into little balls. 3. Roll balls into unsweetened cocoa powder or coconut. 4. Eat and enjoy!

sk says …

Blue-cheese potato chips: Boil 6-8 of any kind of potato (baby redskin or new potatoes are yummy), when cooked, slice and then toss in olive oil and season with a bit of salt and pepper, roast in a 425-450 oven for 20 minutes, halfway through cooking time crumble any kind of blue cheese (gorgonzola, stilton, etc, from Whole Foods amazing selection) until golden and melted. Top with a single leaf of any fresh herb (rosemary, flat-leaf parsley, tarragon, chives, etc) for a taste of summer in the middle of winter) and serve.

Gabrielle Devenish says …

Pattypan Sweeties with Heat Recipe by Gabrielle Devenish This is a perfect, pop-in your mouth canape to serve with your next grill out or Mexican night. It’s easy, cheap and pleases all diets (gluten free, soy free, vegan). Make a lot or a little – probably a lot, as they are addictive! Makes about 5 small bite appetizers (recipe is easily multiplied) 1 cups mini pattypan squash ¾ c. cooked quinoa 1 oz. Soy cheese 1 Tbsp. onion, brunoise (fine dice) 1 tsp. spicy dry rub (I like Schult’s Dry Rub, a Colorado product) Hot sauce or salsa to finish (I used Schultz’s Sweet Heat) Cilantro (opt. garnish) Hollow pattypans, reserve caps and innards. Briefly sweat the onion in small amount of olive oil; add the cooked quinoa and the dry rub, stir. Remove from heat, stir in soy cheese and squash innards. Stuff pattypans with mixture, pressing down firmly to get in as much as possible. Replace caps and roast in a 350-degree oven until squash is tender. Alternately, steam in microwave in a covered glass dish. Finish with a drizzle of hot sauce and a sprinkling of cilantro. Leftover filling can be re-heated and served as a side dish.

Desiree Sheehan Palculict says …

Tuscan Bruschetta: Mix drained Cannellini (white) beans in a bowl with a dash of olive oil, minced sun-dried tomatoes in oil, minced rosemary leaves, and dash of salt. Toast baguette slices under the broiler, rub the toasted slices with a half garlic clove, and top with the bean mixture. Garnish with a few whole rosemary leaves, or a few slivers sun-dried tomatoes, alternating on the platter (red and green looks nice for Christmas).

Maraline Krey says …

Raw Crunchers You will need: Fresh Sliced Apples (spray Lightly with lemon juice to maintain freshness), SunButter (yummy sunflower seed butter), and Ezekial 4.9 Sprouted (Flourless) Cereal (very crunchy) Adults Small Bites: Roll one end of Apple Slice in SunButter, then roll until Sunbutter is covered in Ezekial 4.9 Sprouted Cereal. Adults love the textures, taste and crunch! Kid Friendly Small Bites: Serving platter of apple slices with two bowls, 1 for SunButter (kids dip the end of apple in the Sunbutter), and 1 for Ezekial 4.9 Sprouted (kids roll the dipped apple in Ezekial 4.9) It's Crunchers! Very Adult and Kid Friendly! Enjoy! Maraline

Jesica Varnis says …

Chocolate Pecan Mini Tarts Crust 5 tablespoons butter, softened 4 ounces light cream cheese 1 cup all-purpose flour 1 tablespoon confectioners' sugar 1/8 teaspoon salt Filling 3/4 cup brown sugar 1/3 cup semisweet chocolate chips 1 large egg 1 teaspoon vanilla extract 1/8 teaspoon salt 2/3 cup chopped pecans Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and 1/8 teaspoon salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. If you're patience-challenged like me, you may want to pop the dough in the freezer for a half hour, then the refrigerator for another half hour to shorten the waiting time. Heat oven to 325°F. Divide dough into 12 balls; press into one 12-cup muffin tin, pushing dough up over edges. Refrigerate. Mix brown sugar, chocolate, egg, melted butter, vanilla and 1/8 teaspoon salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top. Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.

Regina Gessner says …

Veal with Sauteed Kale: Believe it or not my 3 year old daughter had 3 helpings of this..It makes a great appetizer, side dish or even main dish. 1/2 cup + 2 Tbls extra virgin olive oil 6 large cloves of garlic 2 lb. veal shoulder (cut into 1/2" bite size cubes) 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 6 cups of both purple and green kale washed and chopped coarsely Parmesan Reggiano Heat over medium heat in a large skillet or wok 1/2 cup of EVOO and add the garlic cloves. Saute the garlic being careful not to burn. When garlic is golden on both sides smash them with a fork to release their juices. Add the bite size veal and saute until no longer pink, approx 6-8 min. Season with salt and pepper. Using a slotted spoon move the veal and garlic to a bowl and set aside. With the juices still in the pan turn heat up high and add the kale (you should hear it sizzle, umm yummy!!!) Saute the kale until you see the juices evaporate, the kale will start to pick up the flavor of the veal, approx 7 min. Return the veal and garlic with any juices back to the pan, toss with the kale and add the remaining olive oil. Lower heat to simmer and cook for another 7 min. Serve in a decorative bowl with large shavings of Parmesan Reggiano, a loaf of Peasant bread and a bottle of Ruffino Chianti Classico Reserve 1994.

Janet V. says …

Tortilla Cups I love rich flavorful food for my parties. This is always a favorite and easy to make. Mix together: 1 cup Organic Valley raw sharp cheddar cheese, shredded 1 small can 4oz green chilies undrained or you can use fresh roasted green chilies 1/3 cup chopped black olives 1 cup organic horizon sour cream 1/4 cup chopped red onion Can be done a day ahead, refrigerate until ready Just before serving. Preheat oven to 350 degrees. Take 9 Whole Foods Market small tortillas any flavor (wheat, white, green chilie etc; cut each tortilla into 8 triangles. Using a mini muffin pan press 3 triangles evenly around in each cup overlapping them. They should stick up about an inch above the cup. Fill each one with the filling then bake for about 20 minutes until hot and crispy. Remove and serve with 365 salsa of choice. Makes 24.

Barbara Esposito says …

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE............1/2 12oz jar of grilled piquillo peppers well drained(about 6 pepppers) 6oz. goat cheese, 1/2 cup chopped fresh spinach, S&P to taste, 2 cloves garlic chopped, virgin oil for drizzling..........Mix softened goat cheese,spinach,S&P together in small bowl. Gently stuff the peppers. Lay them in a baking dish and on each pepper sprinkle the chopped garlic and drizzle with the olive oil. Bake in a 350 degree oven for 7-10 minutes until the cheese softens. The grilled peppers have a smoky red flesh and are more delicate than a bell peper.. Very festive looking for the holidays because of their red color.

Holly says …

Cauliflower Bits rolled in a Curry Cream Cheese and Green Lentils Break up raw cauliflower florets into bite size pieces, making sure the cauliflower is dry so that the cream cheese will stick. Roll in light cream cheese to coat and then sprinkle each with a dash of Curry powder. Roll these in cooked Green Lentils that have been cooled and allowed to air dry. Lightly sprinkle with fine Sea Salt. I serve with toothpicks, but easy finger food, as well! Healthy, tasty....I think I'll make some now!!!

Gina says …

Stuffed Fresh Figs 12 fresh figs 12 cubes Manchego cheese 12 slices of priscuitto Cut cosswise slit in top of each fig. Stuff a small cube of Manchego cheese into the top of the fig. Wrap each fig with a slice of priscuitto. Place on a baking sheet and bake at 350 degrees for 6-8 minutes until priscuitto is brown.

Jamie says …

Sundried tomato goat cheese mousse on toast points. Blend goat cheese and sundried tomatoes in a food processor. Put filling into a piping bag with a fancy tip. Pipe mix onto toast points, top with a small sprig of chervil.

Gretchen says …

Mini caprese salad bites (makes 40): 20 cherry tomatoes 20 fresh basil leaves 10 small rounds of mozzarella cheese balsamic vinegar olive oil Place 1/2 tomato, 1/2 basil leaf, and 1/4 small round of mozzarella on a toothpick. Lay out on a tray and sprinkle with olive oil and balsamic. (Sprinkle with sea salt & pepper if desired). Can be served on tray or set around room in small bowls. (I suggest buying a basil plant at Whole Foods, instead of cut basil. The plant will last longer and can be used in many recipes)

Cindy Myers says …

These are sooo- easy but no one would guess how easy, and a hit with young and old! Pepperoni Puffs 3/4 cup flour 3/4 teaspoon baking powder 3/4 cup whole milk 1 egg, lightly beaten 4 ounces mozzarella cheese, shredded (about 1 cup) 4 ounces pepperoni, cut into small cubes (about 1 cup) 1/2 cup pizza sauce (tomato sauce with Italian seasoning, salt, pepper) or buy your favorite sauce 2 tablespoons finely chopped fresh basil Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.

Jen T. says …

Stuff dates with a small piece of chorizo and some goat cheese. Wrap a half slice of bacon around each one. Secure with a toothpick and bake at 400 for 20 minutes.

Bobbie Watson says …

Slice Zucchini into 1" rounds. Using melon ball scooper, make little "bowls" or "cups". (Use balls for salads, soups, sautes, breakfast tacos.) Brush bottoms with olive oil and place on baking sheet. Remove casing from your favorite WF fresh sausage (spicy!) and fill zucchini cups. Bake at 350 degrees until meat is no longer pink & zucchini is tender but not mushy. Remove from oven & sprinkle with parmesan cheese. Return to oven & broil until cheese has melted. Serve warm.

Rachel-Mom says …

This affordable yummy Small Bites recipe is so fun to make. It will have you grinning from ear to ear when you taste it! Pillows of Joy-Lettuce wraps 1 Head of Butter Lettuce 1 Small tub of Humus 1 Avocado 1 Small slicer tomato 1 Small bunch of Chives Wash Butter lettuce and pat dry gently. Spread a small spoonful of humus on the leaves after they are dry. Dice Avocado & tomato, mix together gently and drain off any extra juice add salt & pepper. Place full half of a tea spoon of the mixture on the humus lettuce leaf. Carefully fold in sides and roll up leaf. Tie it up with the chives! And...Oh the joy !!!

The Enchanted Cook says …

Prosciutto Wrapped Asparagus Spears (grilled), Blue Cheese Stuffed Peppadews (cold), Bacon or Pancetta Wrapped Figs (grilled)

Michelle Vicari says …

I love this Bacon Egg Salad I make on Cucumber Slices: http://theworldaccordingtoeggface.blogspot.com/2010/04/bacon-egg-salad.html Super tasty & healthy!

LeAnn Manes says …

Reuben Bites Dark Rye Cocktail Bread topped with 1000-Island Dressing, Sauer Kraut, Swiss Cheese & turkey pastrami. Heat in 350 oven for 10 minutes.

Meredith Hodge says …

Buffalo Bites 2 chicken breasts, cooked and finely chopped 1/4 - 1/3 cup buffalo wing sauce prepackaged pizza dough 1 cup shredded mozzarella Roll out pizza dough to 1/8 inch thick and use pizza cutter to cut into 1 1/2 inch squares. Place squares in mini muffin tins and pierce bottoms with fork. Bake at 400 for 5 minutes until lightly browned. Mix together chicken and wing sauce and place 1 tsp of mixture in each pizza crust cup (helps to poke down puffed up dough before filling). (at this point they can be frozen for later use). Sprinkle with cheese to keep all the chicken from falling out and bake another 3-4 minutes to heat everything and melt the cheese. Serve with Ranch and Blue Cheese dressing.

lisa washington says …

For those who love RAW foods. My Middleastern Stuffed peppers You will need: 1 container of Whole Foods mini peppers(the yellow, orange and red ones) 1 half c of almonds 1 half c of sunflower seeds 1 half c of water 1/2 tbs of extra virgin olive oil. Spices; cumin, chili powder, tumeric, garlic powder dash cayenne pepper black pepper and sea salt. Parsely or Cilantro for garnish Slice in half, deseed and remove membrane In a blender combine half a cup of almonds and sunflower seeds with these spices, 1/2 tbs of cumin, chili powder, tumeric, garlic powder dash cayenne pepper black pepper and sea salt. Pulse the nuts for a couple of pulses into you have roughly chopped nuts. Add about a 1/2 cup water little at a time. Pulse until you the nuts look like a nice mixture of tune salad, if needed add more water if you want a more wet mixture. Place mixture in pepper halfs and add chopped cilantro or parsley.

Paula says …

Mini Cherry Cheese Cake By fishchicks and has no comments yet.(Edit) Mini Cheese Cakes Crust: 1 c. graham cracker crumbs 2 T. sugar 2 Tablespoon melted butter Combine the crumbs, sugar and margarine and press a tablespoonful into the bottom of each of six muffin cups that are lined with cupcake papers. I used an espresso press to press my crumbs, it works well. Bake at 325 degrees for 5 minutes. Filling: 1 8 ounce package of cream cheese, softened 1/4 cup sugar 1 1/2 t. lemon juice 1/4 t. vanilla 1 egg Combine the cream cheese, sugar, vanilla, lemon juice and peel, mixing at medium speed with an electric mixer until well blended. Blend in the egg and pour over crust, filling each cup 3/4 full. Bake at 325 degrees for 25 minutes. Allow to cool before removing from the pan. Chill and top with the your preferred topping before serving.

Jessica Licciardello says …

Vegetarian Stuffed Mushrooms Recipe Below serves 2 - 3 (I purchase all ingredients from Whole Foods Montclair) Ingredients: 10-12 loose White or Crimini mushrooms 1 Cup 365 Organic Italian Seasoned Breadcrumbs 1/2 package of 365 Firm Tofu 1 Green or Yellow Zucchini 2-3 Cloves of fresh Garlic 1/2 cup of butter or olive oil 2 Tbsp 365 Mediterranean Sea Salt 1 Tbsp Ground black pepper 1 pinch of Cayenne Pepper Preheat oven to 350 degrees. Wash and pull the stems out of the mushrooms Put the breadcrumbs in a mixing bowl Mash up the tofu, zucchini, and garlic, and 6 mushroom stems a food processor Add this to breadcrumbs, add the salt, pepper and cayenne spices, and add 1/4 cup of butter/olive oil. Use a spoon to fold and combine it all together, forming a paste consistency, almost like a dough. Prepare a baking pan with a drizzle of butter or olive oil on bottom. Use the spoon to over-stuff each mushroom and place it on the baking tray. You can really pack in the stuffing and let it overflow, you can pack it tight with your hands/spoon since the tofu really holds it together. Drizzle the top of the stuffed mushrooms with the remaining butter/olive oil. Put in the oven for 20-25 minutes at 350 degrees. Enjoy! A yummy, hearty, and inexpensive Vegetarian "bite"

Ann W says …

Salty Sweet Nutty Pretzel Bars ingredientamountunitcaloriefatcarbsugarsodiumfiberprotein Millet puffs1cup500140012 granola0.5cup2003 pretzels0.5cup110023039013 chocolate chips1cups70045907001010 oatmeal1cup 3006540051 peanuts0.5cup 45937.813.52.7310.55.418.9 mixed nuts0.5cup 40032.517.55325515 Brown rice syrup0.5cup44001086621000 butter1T10011 2759135.3320143.71235.527.449.9 Makes22bars 125.41 6.15 14.55 6.53 56.16 1.25 2.27 Pan I use is 12" x 7" (weird size), I cut into 20 or 22 bars sometimes I only use 3/4 C chocolate chips Always toast on cookie sheet at 350° oatmeal 10 minutes other cereals 5 minutes shredded coconut 4-5 minutes (but watch so not to burn) nuts 4-5 minutes (don't have to toast nuts if don't want to) after everything is toasted pour into large mixing bowl. melt butter with brown rice syrup (and peanut butter if using). mix with cereals and nuts. pour into greased pan and pat down. melt chocolate chips and spoon and spread on top of mixture. can also put chocolate chips in bowl and mix in with mixture rather than melting and spreading on top put in freezer for about 20 minutes then take out and cut into bars

Jennifer Petersen says …

"Knock Your Socks Off" Scone Bites Turkey filled mini-sandwiches Need: Small scones Turkey, thin slices or shaved KYSO Cranberry Spread Directions: Make Currant Cranberry scones or Angel Biscuit recipe; roll to 1/4", cut into 1" rounds and bake as per recipe directions. Cool and slice. KYSO Spread: 8 oz. Neuchatel Cheese 1/4 cup whole cranberry sauce 1 Tbs. orange zest 1 tsp. wasabi paste Blend all ingredients thoroughly. Spread scone rounds with Knock Your Socks Off Cranberry spread and fill with thinly sliced turkey. Can be stored in an upside-down rectangular cake carrier, lined with waxed paper, and will hold for several hours in refrigerator.

Robyn Lynn says …

"Blind Date" Almond Stuffed, Bacon Wrapped Dates: These wrapped up appy's go so fast, because no one expects the stuffed, sweet date surprise inside each one... Ingredients (there are ONLY 3!): Raw (or Roasted) Almonds Package Lean Bacon Large Pitted Dates Directions: 1) Put one almond piece into each pitted date, where the pit originally was. 2) Cut the bacon slices in half (or fourths to make it even leaner per "small bite"). Cut off any large pieces of mostly fat (do not use these to wrap with). 3) Wrap the stuffed dates with the cut bacon pieces and lay seam down on a baking sheet. (optional: soak plain wooden toothpicks in water and poke through the middle of each wrap; or these can be added for serving later, which allows the ability to use colorful or fancy picks if desired.) 4) Twenty minutes before party time, put the wraps in the oven at 375F until the bacon cooks and crisps a little. Cool a bit and serve. That's it! There are many variations, but this is one I have never seen, and it always gets lots of recipe inquiries..."What is IN this? It's delicious!" ENJOY!

Jennifer Archambeault says …

3 seedless cucumbers, sliced in 1/4" slices 1 container Sabra Red Pepper Hummus - or similar type 1 container Athenos Tomato and Basil Feta, crumbled 1 container pitted kalamata olives, diced Run a fork down the sides of each cucumber to create channels lengthwise. Chop the ends off of the cucumber and discard then slice cucumbers into 1/4" thick slice, stir hummus slightly to distribute red pepper, crumble feta if not already crumbled, dice olives. Place one cucumber slice, add a dollop of hummus, sprinkle feta and olives over the top. Refrigerate for 30 minutes to 1 hour to set before serving. This is the best one bite you'll ever put into your mouth

Jessica says …

Here's a savory small bite. Ingredients: Roma tomatoes Ricotta cheese Garlic Bread crumbs Olive oil Salt and pepper to taste Directions: Cut the tomatoes in half and seed them. Put a small pinch of salt inside each half and place them upside down on a towell to dry them out a little. Then take 1 heaping tablespoon or so of ricotta cheese for each half of the tomatoes. Add in 1-2 minced garlic cloves, salt, and pepper. Taste as you go and make it as mild or strong as you like. Fill each half with a heaping tablespoon of the ricotta mixture and then dip [cheese side down] in bread crumbs. I like panko, but you can use what you have. Put them on a cookie sheet and drizzle the tops with olive oil. Bake at 400 degrees for about 15 minutes.

Marilyn June says …

Mini Indian frybread with a choice of toppings: Honey, powder sugar, cinnamon, refried beans & cheddar cheese.

Darcy Griffin says …

Vegan Spinach Dip 1 pkg. 365 Organic spinach, thawed and drained 1 pkg. Vegan gourmet cream cheese 1 tsp. Garlic powder 1 1/2 tsp. Onion powder 1 1/2 tsp. Sea salt 1 tsp. Olive oil Place all ingrdients in a pot and mix while heating through until well blended. Serve on crackers. To garnish for a party, slice black olives and placce one slice on top of ea. cracker with spinach dip.

Beth Supina says …

Mini Tomato Slicers...Beautiful colors make this a must have holiday starter! Slice cherry tomatoes into two or three slices. Layer tomatoe with a small slices of motzarella cheese and small basil leaves. Simple... tomato, cheese, basil, tomatoe cheese, basil & secure with pick and serve as a finger food or arrange several on a mini plate, drizzle with olive oil and serve as as the app. for your meal.

Rita says …

Stuffed Prunes - yummy Ingredients: Equal mounts of stuffed prunes and plain walnut quarters ackage of organic cream cheese.

Rita says …

Stuffed Prunes – yummy Ingredients: Equal mounts of stuffed prunes and plain walnut quarters Package of organic cream cheese, sliced into 1/4 inch rectangles. 1 cup of apple juice (optional). Press cream cheese around each walnut quarter. Take each prune, cut lengthwise opening and stuff with cream cheese walnut. If prunes are too dry, soak them for 5 minutes in apple juice. Serve on flat platter - guests will definitely talk about this.

Julie Celander says …

Simple and Pretty Cheese Snack: Fill Celery Stalk with Cream Cheese. Sprinkle PAPRIKA over Cream Cheese. Cut Celery in bite-size squares and serve. :o)

Rebecca Mitchell says …

My small bites offering: Grilled Asparagus Spears Ingredients: Asparagus (around 50 spears or so) Boursin Cheese, room temperature Domestic Prosciutto Ham, thinly sliced (about a 1/2 pound) 1. Wash and trim woody ends off of asparagus 2. Cut stack of prosciutto in half, making two stacks of squares. 3. Take a square of prosciutto, add a little smear of Boursin. Wrap around the middle of an asparagus. 4. Dip the asparagus tip in Extra Virgin Olive Oil (so it won't burn on the grill). 5. Repeat until you've done all of the asparagus. 6. Grill the wrapped asparagus on medium high heat until the asparagus is cooked, but still crisp. 7. Prepare yourself for the onslaught of accolades and repeated requests to make it again.

Brenda Will says …

My favorite little small bite option is Rice crackers covered with Smoked Trout and cream cheese. Rice crackers for two reasons - Gluten Free and they hold up well. 1 tin of smoked trout drained 1 8 oz. package of low fat cream cheese (softened) 1 package of rice crackers Various toppings for decoration (diced peppers, pimentos, green onion, chives) Drain the oil from the trout, flake the fish and mix with cream cheese. Refrigerate for a few hours to chill (can be made the night before) Before serving, add a small dollop of cream cheese mixture to each cracker and top with various topping of your choice and serve. Yummy and inexpensive... they look nice on a serving tray.

Mayra Scott says …

Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil, and chicarrones or bacon. 3 green plantains 1 tablespoon crushed garlic 1 tablespoon olive oil ½ lb. chicharrón or cooked bacon (crumbled) Vegetable oil for frying First make tostones . . . . Mix together the garlic olive oil and chicharron or bacon. Mash the tostones, a few at a time in the pilon (never use a food processor), adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. Add salt if needed. This is a side dish that needs to be served warm. Place a spoonful in a miniature cupcake pan to form into bite size servings. You can top with extra bacon bits, dab of chipotle mayo and serve.

Hilary says …

dried figs stuffed with cream cheese

Ashley says …

Here's a link to a recipe on my blog: http://ashleysvegancookbook.blogspot.com/2010/08/simple-veggie-sushi.html

Phyllis Anne Isetts says …

A nice refreshing appetizer that can be prepared year round, although Summer time is best! The tartness of the Endive with the savory salad is a sure hit! Quality ingredients, but quite affordable! Panzanella Endive Bites 2 cups day old Italian Bread - cut into approx. 1/2" squares 1 Zucchini - shredded and excess moisture drained 1/2 cup Grape Tomatoes - each cut in quarters 1/4 cup +/- 365 Organic Everyday Value Extra Virgin Olive Oil 2 tsp. 365 Everyday Value Aged Balsamic Vinegar of Modena 1 tsp. White Wine Vinegar 2 cloves Garlic - minced 2 Tblsp. Fresh Mozzarella - finely chopped 2 Tblsp. Fresh Basil chiffonade Salt and Pepper to taste 5-6 heads Belgian Endive, separated into leaves Mix bread, oil, vinegars, garlic, and salt and pepper in medium size glass bowl. Add more oil if necessary to ensure bread is moist, not squashed, but not overly oily either. Add Zucchini and lightly mix. Add Tomatoes, then Mozzarella, then Basil. Adjust salt and pepper to taste. Take about 2-3 tsp. of bread salad and put onto endive leave, making sure some Zucchini and Tomato are on top. Makes about 50 bites. Arrange Endive on a round or square platter in a circular design with a some Zucchini and Tomato slices in center as decoration.

Fran Clinton says …

365 Devil Eggs A healthy alternative to deviled eggs that you will want to eat 365 days and not just on holidays. Hard Boiled Eggs Whole Foods Red Pepper Hummus Fresh minced chives or paprika Sliced hard boiled eggs in half and remove yolks. In a pastry bag, fill eggs halves with red pepper hummus. Garnish with paprika or fresh minced chives.

Maria Garcia says …

Recipe is for: turkey bacon wrapped dates INGREDIENTS: turkey bacon dates DIRECTIONS: preheat oven to 400degrees, cut each strip of turkey bacon in half, wrap around 1 date, secure with toothpick...continue this process until you have desired amount of dates...bake in the oven at 400 degrees for 15-20 minutes until bacon cooked!

Amity Riha says …

Easy Eggplant Bites Use Japanese Eggplants and cut lengthwise. Sprinkle a little lime juice over them. Coat eggplant in olive oil Sprinkle your favorite cheese on top (I use parmesan cheese) Bake in 350 degrees until nice and brown cut into bite size pieces and serve immediately

Karen says …

I just bought all this at Whole Foods on Sunday and made them. Peppadews (red, small pepper from the olive bar) Herbed goat cheese (on recommendation from the cheesemonger in the specialty cheese section) Fresh basil (in produce) Toasted pignolis (aka. pine nuts in the nuts/grains section) Take a prepared peppadew, stuff with herbed goat cheese, add a sprig of basil (or chive if you prefer) and a couple of toasted pignoilis. The peppadew brings some nice sweet heat, the goat cheese cools it down and the pignoilis at just a little crunch.

Deborah Mayne says …

Jalapeno Bites 3 Cloves of Garlic minced 1 Lrg can water packed white Albacore 1/3 cup Lite Mayonaise 1/2 cup shredded cheddar (reserve a hand full to toss on top of finished stuffed peppers) Sea salt and fresh ground pepper to tast 1 lb. of Jalapeno peppers cut in half, seeded, and can be soaked in ice water over night to take out some of the heat. Mix first 5 ingredients together and stuff the Jalapeno halfs.

Nancy says …

Mini Pumpkin Pies Ingredients: 1 – refrigerated pre-made pie crust 4 oz cream cheese, room temperature 1/4 cup sugar 1/2 cup canned pumpkin 1 large egg 2 teaspoons vanilla 1-1/2 to 2 teaspoons pumpkin pie spice Makes 12 mini pies. Directions: 1. Preheat oven to 350F degrees. 2. Use 3″ cookie cutter to cut 12 rounds from the pie crust. (You may need to roll the dough out a bit.) 3. Press the dough rounds into alternating cups of a 24-cup mini muffin tray. (This is to prevent the pies from touching each other, but if you’re not adding decorative edging, you could double the recipe and make all 24 in one tray.) 4. In a medium bowl, beat one egg and brush top edges of pie crusts with egg mixture. Reserve remaining egg. 5. Add cream cheese, sugar, canned pumpkin, vanilla and pumpkin pie mix to bowl with egg mixture. Mix thoroughly. 6. Spoon mixture into each pie crust. 7. Bake for 15 to 20 minutes, or until filling has risen and crust is golden brown. 8. Remove pies from baking tray and place on a wire rack to cool. 9. After cooling, keep refrigerated until ready to enjoy. Serve with a tiny dollop of whipped cream.

Nancy C says …

Mozzarella-Stuffed Zucchini Boats Ingredients: * 3 medium-to-large-sized zucchini * 1 ball of mozzarella cheese * salt & pepper * 2 eggs * 3/4 cup of panko bread crumbs * 1/2 cup of grated parmesan cheese * olive oil * Marinara sauce for dipping Directions: 1. Slice ends off of zucchini, then cut zucchini into roughly 1-1/2" pieces. Split each piece lengthwise, then slice a thin strip off the rounded bottom of each piece to create a flat surface for the zucchini to rest on. 2. Using a melon baller or small spoon, scoop out the centers of each piece, making sure not to scoop too much of the flesh away. 3. Sprinkle zucchini boats with a good bit of salt and a crack of black pepper. Stuff the zucchini with pieces of mozzarella cheese, pressing it into the hollow. 4. In a small bowl, beat two eggs. In a separate small bowl, mix together the panko bread crumbs and grated parmesan. 5. Dip each zucchini boat in the egg wash until it is thoroughly coated, then transfer the zucchini to the panko mixture. Toss in the breadcrumbs until well-coated, pat the breadcrumbs onto the top, then transfer zucchini to a baking sheet that has been prepared with cooking spray. 6. Drizzle with olive oil, and bake at 400°F for 15 minutes. Broil for another 3-5 minutes until tops are browned. 7. Remove from oven and serve while hot with marinara sauce for dipping.

jehan says …

tomato disks, SUPER SIMPLE, super cute 1) take some roma tomatoes, cut the tops off, and drain the pulp (leave the 'walls' in 2) replace the drained pulp with the mixture described below (it's just basil pesto with some mozarella) 3) pack it in real good 4) cut tomatoes in to several slices, and arrange on serving dish 5) drizzle some olive oil, and add a pinch of salt+pepper on top basil pesto: 1) pulse some pine nuts in a food processor 2) add cloves of (roasted) garlic, and pulse some more 3) add some fresh grated parmesan and some basil 4) run food processor while adding extra virgin olive oil to proper consistency (not to thin, or else it wont pack right)! 5) mix salt, pepper, and shredded mozarella in to taste

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