Category: Appetizer Recipes

Peach and Fig Salsa

9/28/2024

This Peach and Fig salsa balances the sweetness of peaches and figs with the tartness of lime and the slight heat from the jalapeño. Perfect for a summer gathering for a fall snack!

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As summer turns to fall, the overlap of late-season peaches and early autumn figs creates a perfect opportunity to combine these two fruits into a unique and flavorful dish. Peaches, with their sweet, juicy flesh, bring the last taste of summer, while figs, rich and slightly earthy, herald the beginning of autumn’s bounty. This seasonal transition offers a delicious pairing, and what better way to enjoy it than by creating a refreshing Peach and Fig Salsa? The vibrant mix of sweet and savory flavors makes this salsa a perfect accompaniment to any dish, capturing the best of both seasons in each bite.

Peach and Fig Salsa

Ingredients:

2 ripe peaches, diced
6 fresh figs, diced
1/2 small red onion, finely chopped
1 jalapeño, finely chopped (seeded for less heat)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 tablespoon honey (optional, for sweetness)
Salt and black pepper, to taste

Instructions:
In a medium-sized bowl, combine the diced peaches and figs. Make sure the peaches are firm but ripe for the best texture.

Stir in the finely chopped red onion and jalapeño. Adjust the amount of jalapeño based on your preferred spice level.

Fold in the chopped cilantro for a burst of fresh flavor.

Drizzle the lime juice over the mixture, followed by the honey if you want extra sweetness. Season with salt and black pepper to taste.

Allow the salsa to sit for at least 10-15 minutes in the refrigerator to let the flavors meld together.

Enjoy this peach and fig salsa with tortilla chips, grilled fish, or as a topping for tacos or grilled chicken.

Optional Add-ins:
1 avocado, diced for added creaminess

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Chilled Strawberry Soup with Basil, Radishes, and Black Pepper

8/16/2024

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This Chilled Strawberry Soup takes the familiar flavors of strawberries and balances them with the peppery kick of black pepper, the fresh herbal notes of basil, and the crisp crunch of radishes. It's perfect for warm weather -- light, refreshing, and versatile.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Did you know that chilled strawberry soup is a delightful twist on a classic European summer tradition?

Originating in Hungary, where fruit soups are a beloved way to beat the heat, this vibrant dish combines the sweetness of strawberries with a surprising kick of black pepper and the freshness of basil, creating a flavor profile that's both refreshing and unexpectedly sophisticated.

I first had a chilled strawberry soup on a Carnival Cruise. It was so good (although the photo isn't that great due to the lighting in the dining room) that I had to re-create it at home. Below is that recipe.

Is Chilled Strawberry Soup Worth Making?

It’s a dish worth exploring when the temperatures rise, offering a cooling escape that’s both satisfying and sophisticated. Whether served as a unique starter or a refreshing dessert, this soup showcases how simple ingredients can come together to create a dish that’s as beautiful as it is delicious.

Chilled Strawberry Soup with Basil, Radishes, and Black Pepper
Yields approximately 2 to 3 servings, depending on portion size

Ingredients:

2 cups fresh strawberries, hulled and halved
1/4 cup fresh basil leaves, roughly chopped
4 radishes, thinly sliced
1 tablespoon honey (adjust to taste)
1 tablespoon lemon juice
1/2 cup plain Greek yogurt (or coconut yogurt for a dairy-free option)
1/2 cup cold water (or more for desired consistency)
1/4 teaspoon freshly ground black pepper (plus extra for garnish)
A pinch of salt
Basil leaves and sliced strawberries for garnish

Directions:

Blend the Soup Base:
In a blender, combine the strawberries, chopped basil, honey, lemon juice, yogurt, water, black pepper, and salt. Blend until smooth and creamy. Taste and adjust the sweetness or acidity if needed by adding more honey or lemon juice.

Chill:
Pour the soup into a large bowl or individual serving bowls. Cover and refrigerate for at least 1 hour, or until the soup is well chilled.

Prepare the Radishes:
While the soup is chilling, thinly slice the radishes. For extra crispiness, soak the slices in ice water for 10 minutes, then drain and pat dry.

Serve:
Stir the soup before serving. Garnish each bowl with the sliced radishes, a sprinkle of black pepper, fresh basil leaves, and a few strawberry slices.

Enjoy:
Serve the soup cold as a refreshing starter or a light dessert on a warm day.

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Moroccan Cucumber Salad

5/28/2024

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Moroccan salads are not only delicious but also incredibly versatile. They can be served as appetizers, side dishes, or even as a light and refreshing meal on their own. Whether enjoyed at home with family or savored in bustling Moroccan cafes, these salads embody the essence of Moroccan hospitality and culinary tradition.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Moroccan salads are a vibrant and integral part of Moroccan cuisine, celebrated for their freshness, bold flavors, and diverse ingredients. These salads are not just a prelude to the main course but often stand out as stars in their own right, showcasing the rich culinary heritage of Morocco.

One of the defining features of Moroccan salads is their emphasis on seasonal produce. From ripe tomatoes and cucumbers in the summer to hearty root vegetables in the winter, these salads capture the essence of each season's bounty. Fresh herbs such as parsley, cilantro, and mint add layers of aroma and flavor, while citrus juices and olive oil contribute a zesty and nourishing touch.

One of the most iconic Moroccan salads is the Taktouka, a simple yet flavorful dish made from roasted and peeled bell peppers and tomatoes, seasoned with garlic, paprika, cumin, and olive oil. Another beloved classic is the Zaalouk, a warm salad of mashed eggplant cooked with tomatoes, garlic, and spices, creating a creamy and aromatic delight.

I just returned from Marrakech where I tasted a lot of Moroccan salads. One of my favorites was Moroccan Cucumber Salad.

In the photo above, it is located in the lower center of photo - right next to the French fries. It was so good that I asked the waiter what was in it so I could to try to re-create it at home. He said it was cucumbers and rose water. To me it tasted like it also had honey in it, so I added that to my recipes.

Here's that re-creation.

Planning a trip to Morocco? Stay connected with Airalo.

Moroccan Cucumber Salad

Ingredients:
1 English Cucumber or 2-3 Persian cucumbers
1 Tablespoon rose water (you could also use watermelon juice)
1 teaspoon honey
1 teaspoon Toasted Sesame Seeds (optional)

Directions:
Grate the cucumber and place it in a colander for the water to drain (20 minutes)
Mix the grated cucumber with sugar, vinegar and Orange Blossom water just before serving.
Optional: Garnish with cucumber rings and toasted sesame seeds.

I served it with Loubia Moroccan White Bean Stew over jasmine rice.

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Keto Cheesy Bacon Onion Rings

5/24/2023

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These baked keto cheesy bacon onion rings are super crispy, easy to make and are a fraction of the carbs of their deep fried breaded counterparts.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Onions, a great source of fiber and a powerful prebiotic food, can be Keto-friendly if used in moderation. One cup of raw onion contains 12.4 g net carbs. These Keto onion rings are low in carbs.

Keto Cheesy Bacon Onion Rings
Yields 6 onion rings

Ingredients:
1 medium large red onion (or onion of your choice)
1/4 cup cooked bacon, chopped
1 Tablespoon parmesan cheese
2 cups shredded cheese (I used a Mexican blend)
Chopped parsley for garnish

Directions:
Preheat oven to 400°F.
Peel your onion and cut into ½ inch slices and separate into rings.
Spritz your donut pan with olive oil spray to prevent sticking. Now sprinkle a layer of shredded cheese into your donut ring.
Add a raw onion ring on top of your shredded cheese
Sprinkle chopped bacon and parmesan cheese.
Now completely cover onion with more shredded cheese.
Place in the oven for 10-12 minutes.
Remove from oven. Place on paper towels to let cool.
Top with chopped parsley. Serve with your favorite dipping sauce.

Leftovers can be stored in an airtight container in the refrigerator (for up to 5 days) or in the freezer (for up to 6 months). Reheat in microwave. I started with 10 seconds and then consecutive 5 second increments to find the right level of warmth.

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Sun Dried Tomato Guacamole

2/15/2023

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Italy meets Mexico in this sophisticated sun dried tomato guacamole recipe.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Guacamole, fresh and garlicky, is a crowd-pleasing appetizer. This recipe adds extra texture with sun-dried tomatoes.

This requires just 10 minutes of active time and is delicious served with tortilla chips or raw veggies!

Sun-Dried Tomato Guacamole

Ingredients:
2 avocados
1 cup sun-dried tomatoes, chopped
juice of one lime
1 garlic clove, minced
½ teaspoon smoked paprika, plus more for serving
Kosher salt and freshly ground black pepper

Directions:
In a large bowl, mash the avocados with a fork.

Stir in the sun-dried tomatoes, lime juice, garlic and smoked paprika. Season with salt and pepper.

Transfer to serving bowl and sprinkle with a bit more smoke paprika.

Serve with your favorite chips or even on a bagel.

I served it with lentil chips.

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Peach and Fig Salsa

Chilled Strawberry Soup with Basil, Radishes, and Black Pepper

Moroccan Cucumber Salad

Keto Cheesy Bacon Onion Rings

Sun Dried Tomato Guacamole

Linda Roisum

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