Ingredients:

1 medium yellow onion
1 large bell pepper (can use assorted colors, cut julienne)
1 tsp fennel seeds
1 tsp dried leaf basil
Pinch crushed red pepper flake
25-30 medium button mushrooms
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper

How to Prepare:

Saute the onion in small amount of olive oil. When the onions are sweet and translucent, add in the julienne bell peppers, fennel seeds, dried basil, and crushed red pepper. Saute until peppers begin to soften. Add in the mushrooms and continue to saute. When the mushrooms are cooked, remove them from the heat. Add the vinegar and olive oil to the mushroom mix and allow to cool. Serve with cheese and crackers and enjoy!

These little Mexican inspired appetizers are easy to prepare and the many ingredients may be varied according to taste. Try layering the cheeses and vegetables in different variations for a colorful and exciting platter.

Ingredients:

4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder

How to prepare:

1-Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.
2-Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.
3-Bake in the preheated oven 5 minutes or until the cheeses are lightly browned and bubbly.

Baba Ghanouj is an eastern type of appetizer and is well known in Arab countries especially in Egypt where you find it served with all kinds of food and also in sandwich restaurants.

Ingredients:

1 large eggplant
3 TB sesame tahina
2 cloves garlic, minced
2 TB nonfat yogurt
1/2 cup parsley, chopped
2 lemons juice
1/2 tsp salt
2 TB plus 1 tsp organic extra virgin olive oil

How to prepare:

Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350 until soft and wilted, about 20 minutes.

Scoop out pulp into a bowl; add the rest of the ingredients and mash together for a chunky texture or purée in a blender (before adding parsley) for a smooth texture.

Garnish with more parsley, and drizzle with 1 tsp of olive oil. Serve with warm pita bread or crackers.

Surround your serving platter with plenty of whole lettuce leaves. Your guests will wrap each leaf with their choice of fillings, then dip in the sweet and spicy Hoisin sauce.

Ingredients:

1 TB olive, peanut or sesame oil
1 lb ground turkey or chicken
2 TB minced garlic
2 TB finely minced ginger
2/3 cup 365 Organic™ Teriyaki Sauce
vegetables for filling: grated carrots, mung bean sprouts, sliced radish, julienned cucumber
Boston lettuce leaves, rinsed and dried
365 Organic™ Hoisin Sauce

How to prepare:

Heat oil in a large skillet and brown ground turkey. Add garlic and ginger and saute briefly. Add teriyaki sauce and simmer for 10 minutes while preparing the vegetables. Place filling and vegetables in center of a large platter, then surround with lettuce leaves. Serve with Hoisin sauce for dipping.

Creamy goat cheese makes a great combination with the tartness of tomatoes.

Ingredients:

1/3 cup goat cheese (chevre)
2 TB fresh-made basil pesto
4 medium tomatoes
2 tsp extra virgin olive oil
sea salt, to taste
ground pepper, to taste
1 TB minced fresh basil

How to Prepare:

Preheat oven to 350°F. Mix goat cheese and pesto together in a small bowl; set aside. Cut about 1/4 inch off top of tomato and remove its cap. Drizzle olive oil on tomato. Season with salt and pepper.

Bake tomatoes on baking sheet for about 45 minutes, or until tender. They should not cook so long that they begin to fall apart.

Remove from oven and top with goat cheese mixture. Sprinkle with basil and broil for about 2 minutes, or until cheese begins to turn golden and bubble. Serve immediately.

Ingredients:
2 cups cooked beans (lentils, adzuki, or garbanzos)
1 stalk celery, minced fine
1 green onion, sliced
2 TB minced parsley
2 TB lemon juice or t TB Brown rice vinegar
2 tsp miso or tamari soy sauce
1/4 cup ground roasted seeds (sunflower or sesame)

How to Prepare:
Toast the seeds by stirring in a skillet over medium heat until they smell and taste nutty (but not too browned or they’ll taste bitter). Mix all the ingredients and adjust the seasoning to your taste. Tastes great on rice cakes, bread, pita, crackers, or bagels.

Ingredients:
Makes approximately 50 grape leaves
3 medium onions, chopped
1/3 cup extra virgin olive oil
1 package (6 oz) long grain and wild rice (comes with a seasoning packet)
8 oz organic tomato sauce
1 cup water
1 tsp sea salt
1/4 tsp pepper
1 cup Italian parsley, minced
2 TB lemon juice
1/2 cup pine nuts
1 jar (8 oz) grape leaves, (about 50 grape leaves)

How to Prepare:
Sauté onions in olive oil over medium heat for 10 minutes or until golden. Stir in rice and seasoning packet, tomato sauce and water. Bring to boil. Cover tightly and simmer over low heat until all liquid is absorbed, about 25 minutes. Stir in salt, pepper, parsley, lemon juice, and pine nuts. Rinse grape leaves in cold water and dry thoroughly. Place leaves rib side down. Place well-rounded teaspoon of filling in center of leaf. Fold both sides over to center. Fold over one end and roll up. Arrange in 2-quart casserole, seam side down. Add 2 cups water. Weight stuffed leaves with plate. Bake at 350°F for 45 minutes.

Refrigerate until chilled, still weighted down. Remove from water. Serve cold with parsley and lemon wedges.

Ingredients:
1 mango (1 pound), cut into 1/4″ cubes
1/2 cup halved cherry tomatoes
2 TB thinly sliced scallions
1 TB fresh lime juice
11/2 tsp ketchup
11/2 tsp honey
1/2 tsp chili powder

How to Prepare:
In medium bowl, combine mango, cherry tomatoes, scallions, lime juice, ketchup, honey, and chili powder. Stir to combine. Refrigerate until serving time.

Ingredients:
Makes about 3 cups
1/2 lb shrimp
1/2 onion, quartered
1 clove garlic
1/2 tsp cayenne pepper
8 oz Neufchatel cheese
4 oz sour cream
1 TB organic Dijon mustard
dash of tabasco sauce
1 TB minced garlic
1 tsp white pepper
1 tsp Worcestershire sauce
1 tsp salt
1 tsp cayenne pepper
2 TB unsweetened ketchup
1/2 cup green onions, chopped

How to Prepare:
Boil shrimp with onion, garlic and 1/2 teaspoon cayenne. Peel and devein shrimp. Coarsely chop shrimp and set aside.

Combine rest of ingredients (except for green onions) in a mixing bowl or food processor. Mix well; add shrimp and green onions. Allow to chill at least one hour before serving.

Hint: Serve with whole grain breads, crackers, and plenty of vegetables to lower the overall percentage of fat calories of the entire meal.

Ingredients:
Serves 5
1 lb fresh shiitake mushrooms
4–6 scallions
4 TB organic extra virgin olive oil
1–2 TB lemon juice
1/2 cup sour cream
Salt, black pepper, cayenne pepper
Several sprigs of fresh dill

How to Prepare:
Start with cleaning the mushrooms carefully with a soft bristled brush or a damp towel then slice thickly.

Mince the scallions, including all the green except damaged or wilted ends. Sauté on medium heat in 1 tablespoon of oil. Scrape into a small bowl and set aside.

Add the rest of the oil to the same skillet and cook the mushrooms over average heat until all the liquid has boiled off or been reabsorbed and the mushroom pieces are firm and lightly brown.

Stir in the cooked scallion bits, add lemon juice to taste and scrape the mixture onto a cutting board. Chop into coarse-textured caviar and turn into a bowl. Stir in the sour cream and season to taste with salt, black pepper and a generous pinch of cayenne.