Cheesecake Fruit Wraps
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Appetizers & Snacks
Cheesy Kale Chips
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Chocolate Thistles
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Fruit Calzones
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Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs
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Eggplant Stacks with Tomato-Chipotle Salsa
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Polenta and Eggplant Sandwiches
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Pickled Cherry Tomatoes
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Caramelized Onion, Walnut, and Spinach Savory Cake
The leftover onion marmalade used to flavor this recipe can be spread on sliced bread or served with cheese.
Crunchy Goat Cheese, Nectarine, and Arugula Bites
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Herbed Mushroom Caviar
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Spinach and Cheese Bourekas
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Za’atar and Goat Cheese Tartines
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Goat Cheese, Melon, and Almond Toasts
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Zucchini Croquettes with Bell Pepper Confetti
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Smoky Eggplant and Melon Wraps
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Beet-and-Lentil Hummus
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Caramelized Hemp Popcorn
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Carrot Dip with Crushed Walnuts and Olives
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Grilled Artichokes
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Soy-Sesame Bok Choy Rolls
If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.
Tabil-Spiced Potato-and-Egg Cigars
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Super Yay Granola Bars
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Corn and Radish Salsa
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Artichokes Stuffed with Arugula Pesto
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Golden Caponata
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Roasted Fennel with Parmesan Vinaigrette
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Curried Puff Pastry Bites
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Quinoa-Rice Granola
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Italian Stuffed Peppers
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Pseudo Satay Celery Sticks
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Cabbage Muthias
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Steamed Couscous with Orange-Cumin Dressing
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Sesame-Ginger Steamed Broccoli
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Date-Cheese Ball
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Yuba Rolls
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Cranberry-Hazelnut Spelt Muffins
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Roasted Green Beans with Walnuts and Rosemary
Throw these beans in the oven while you’re putting the other foods on the table and they’ll be ready by the time everyone sits down. Holiday prep tip: trim only the stem ends of green beans for pretty presentation.
Seitan Hot Wings
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Chard and Tofu Wontons in Sambal Soy Sauce
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Creamy Chestnut Soup
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Peperonata Bruschetta
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Ravioli in a Light Vegetable Broth
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Guacamole Reinvented
This orange, radish, and romaine–spiked guacamole makes a tasty preamble to a supper of chili or Mexican-style stew. It also makes the perfect snack all on its own.
Cherry Tomato and Tapenade Tartlets
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Collard Green Phyllo Triangles
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Endive Petals with Rosemary Chevre
The rosemary-goat cheese filling here can be made up to two days ahead. Arrange the finished petals in concentric circles on a large round platter for an elegant flower-like presentation.
Risotto-Stuffed Mushrooms
Because risotto is not easy to eat at a wine-tasting party, we decided to stuff it in mushroom caps so that it can be served as finger food.
Parmesan Tasting Platter
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Blueberry Cucumber Smoothie
Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.
Crispy Lemon Pepper Arugula
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Goat Cheese-Arugula Bruschetta
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Grilled Insalata Caprese
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Baba Ghanoush
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Quick Pesto with Broiled Tomatoes
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Summer Rolls with Marigolds and Nasturtiums
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Spicy Jicama Carpaccio
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Portobello Carpaccio with Orange-Kalamata Tapenade
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Baked Onion Rings
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Austrian Pickled Red Onions
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Bloody Mary Salsa
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Pupusas with Curtido
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Creamy Old-Fashioned Yogurt
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Rich Chocolate Yogurt
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Fruit-on-the-Bottom Yogurt
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Perfect Plain Low-Fat Yogurt
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Black-Eyed Pea Cakes and Confetti Corn
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Blue Cheese-Stuffed Dates
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Berry Breakfast Spread
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Asian Edamame Dip
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Ploughman’s Platter
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Cornish Pasties
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Black Olive Tapenade
With just 6 ingredients you probably have in your pantry now, this easy olive tapenade is the perfect appetizer spread.
Roasted Chickpeas
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Kung Pao Sliders
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Rosemary-and-Balsamic-Roasted Grapes and Olives
For this rustic antipasto dish, you’ll need two shallow baking dishes. One should be large enough (about 2-quart capacity) to use as a serving dish. Choose olives that haven’t been marinated or oil-cured.
Cayenne-Spiced Roasted Nuts
This savory mix of nuts and seeds is crunchy perfection.
Membrillo (Quince Paste)
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