Lightly seasoned wild rice is topped with chilled creamed corn (yes, really), grated carrots, and cranberry sauce for these layered appetizers, called verrines. They can be partially assembled in small glasses a day in advance, then stored, covered, in the fridge. Add the cranberry sauce and parsley at the last minute to keep the sauce from bleeding into the layers below.
Appetizers & Snacks
Onigiri—small, filled rice balls or triangles—are a popular snack and bento box staple in Japan. Here, they’re made with cooled sushi rice and decorated with scissor-cut nori shapes. Extras can be saved for lunch boxes the next day. If your kids are open to something salty and tart, add three pickled umeboshi plums (pitted and halved) to the mix. They’re a traditional onigiri filling that Japanese kids love.
Bran cereal is the “secret” ingredient that gives these chocolaty treats their spiky look (and lets you sneak in a healthful portion of fiber).
When fresh fruit and cream cheese get rolled together in a tortilla, the result tastes a lot like cheesecake. Use whatever fruit kids prefer, but don’t skip the bananas, which help hold the wraps together.
The most time-consuming step in this recipe is soaking the chickpeas for 24 hours. After that, the falafel balls come together quickly and easily. Serve with lettuce, tomatoes, tahini, hot sauce, and a minty yogurt sauce, such as Cucumber Raita from vegetariantimes.com.
Serve these piquant tomatoes as an hors d’oeuvre, or drop one into a martini.
This is a good recipe for showing off the curvaceous shapes of white or Thai eggplants. Globe or Asian eggplants will also work.
Choose cylindrical eggplants for this recipe so they are easy to cut into uniform slices.
Little bites of goat cheese are rolled in toasted breadcrumbs and paired with arugula and sweet nectarine for the perfect nibble.
The leftover onion marmalade used to flavor this recipe can be spread on sliced bread or served with cheese.