A light and refreshing, yet elegant appetizer, this makes about 35-40 pieces (one large platter), to serve 20 or so. INGREDIENTS 4 oz. cream cheese (half package) 4 oz. Blue Cheese or Gorgonzola 1 c. pecans, chopped 1/4 c. sugar 1 tsp. chili powder 1/4 c. butter Approx. 12 oz. Belgian endive (approx. 5 small…
This bean spread can become the protein part of a meal, used on sandwiches or as a side; perfect for a vegan menu. Canned garbanzos are convenient, but cooking dry garbanzo beans saves money. Hummus freezes well, so it’s worthwhile to make a big batch. This can also be served as an appetizer, with toasted…
It’s really easy to marinate mushrooms. Use a zip-lock bag, adding a bit of oil to coat the mushrooms. Add a touch of soy sauce, vinegar, and seasoning to that, letting them marinate for a few hours (or even a day). Throw ’em on the grill for even more flavor. Leave the Parmesan out, for…
