Greek Salad Skewers

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1. Cannellini Bean Salad
   http://www.dancingveggies.com/blog/2011/06/filled-with-fire.html
   Ingredients (serves 4-5)

   2 cans cannellini beans, rinsed WELL and chilled
   1/2 cup red onion, diced
   1/2 cup carrot, shredded
   1/3 cup feta cheese, crumbled
   2 springs cilantro, diced
   1/3 cup Italian Dressing or Red Wine Vinaigrette or Balsamic Vinaigrette

   Directions:

   After the beans have been rinsed chill them in a large covered bowl in the fridge for at least an hour. Add the remaining ingredients and toss well! Serve as a side or serve on fresh ciabatta bread as a simple dinner.

2. Roasted Asparagus

   Ingredients:
   – 1 bunch of Asparagus
   – 1 handful of freshly shredded Parmesan
   – Olive Oil
   – Salt and Pepper

   Directions:
   1. Preheat oven to 400F.
   2. Cut ends off asparagus and spread out on a baking sheet.
   3. Drizzle olive oil over the asparagus as well as salt and pepper.
   4. Toss the asparagus to coat evenly.
   5. Bake for 15 minutes.
   6. Remove from oven and sprinkle on the handful of Parmesan.
   7. Bake for 5 minutes more so that the cheese melts.
   8. Enjoy!

3. Curried Sweet Potato & Red Pepper Dip

   1 medium sweet potato
   1 red bell pepper
   1 lemon
   6 oz plain Greek yogurt
   1 tsp paprika
   1-2 tsp curry powder
   1/2 -1 tsp cayenne pepper

   Directions
   1. Preheat oven to 425 degrees. Place red pepper on a baking tray and roast until the skin is blackened and blistered, about 40 minutes.
   2. Allow it to cool and remove the outer skin, stem and seeds.
   3. Poke holes in the sweet potato with a fork. Microwave on high for 6 minutes, turning once half way through.
   4. Slice the sweet potato open and scoop out the cooked potato.
   5. Place the red pepper and sweet potato in a small food processor.
   6. Add the greek yogurt and combine until smooth.
   7. Add the juice from the lemon, and the spices to your desired taste and mix again.
   8. Chill until cold, then serve with crackers or raw veggies.

   http://www.theleangreenbean.com/curried-sweet-potato-red-pepper-dip/

4. Yogurt Dip

   1 c yogurt and mayo (I like to use 2/3-3/4c yogurt as I make nonfat yogurt so this is almost no calories; original called for an equal split)
   3/4-1 tsp season salt
   1/8 tsp each dried parsley, basil, and oregano OR 1+ Tbsp fresh basil, and a large pinch each parsley and oregano OR to taste
   2 or so cloves of garlic, minced

   Yummy with veggies or pretzels (also a great salad dressing)

5. Create-a-Salsa

   * tomatoes, chopped into whatever size you like (it does work best if you take out the seeds and pulp)
   * peppers, sweet and hot (to taste) (lovely to use a variety of colors although red and orange ones will blend in with the tomatoes. Unless you use a variety of tomato colors, too)
   * onions, chopped (green, scallions, or regular; the smaller the pieces, the more the onion taste and chance of tearing up while chopping)
   * garlic
   * lime or lemon juice (I really like lime juice and this is the only thing I use it in)
   * cilantro if at all possible. Mine didn’t grow well this year, so I hope the herb lady sells it by the bunch. It’s okay without it, but lovely with it)
   * salt to taste (often, this is what is missing when the salsa tastes a bit bland)
   * other veggies as desired. I’ve never done anything other than beans and corn, but you can put a lot of different things in salsa if you like!

   The flavors are best if you make ahead, but also tastes great freshly made. I tend to use more lime juice when it won’t be sitting.

6. Brie Mushroom Cups

   1 can prepared crescent dough
   2 cups chopped Portobello mushrooms
   2-4 cloves garlic, minced
   2 stalks green onion, finely chopped
   1 tablespoon olive oil
   1 tablespoon butter
   Brie cheese, cut into bite-size chunks

   Preheat oven to 375 degrees. In a large skillet, heat oil with butter. Add garlic and green onions; cook 1 minute, until aromatic but not browned. Add mushrooms and cook over medium high heat until the mushrooms are soft and the liquid that is released evaporates. Remove from heat; set aside to cool.

   Open can of crescent dough and roll out onto flat surface, without separating the segments. Gently pinch the seams together. Cut into 24 squares and fit each square into the cup of a mini muffin tin. Spoon cooled mushroom mixture into each dough cup. Bake 10-12 minutes or until the dough is a light golden brown. Remove from oven and top each cup with a slice of brie. Bake an additional 2-3 minutes, until cheese is melted.

7. Veggie Pizza

   2 cans of pillsbury crescent rolls
   1 package of cream cheese (8 oz)
   1/2 a cup of sour cream
   1 packet of ranch dip mix
   2 cups of chopped broccoli
   2 cups of chopped cauliflower

   – Place crescent rolls on cookie sheet, roll out flat like a pizza crust. Bake 13 to 17 minutes, allow to cool once pulled out.
   – Mix sour cream, cream cheese, and ranch dip together. Spread onto cooled crust.
   – Sprinkle broccoli and cauliflower over spreaded crust.
   – Enjoy!

8. Mediteranean flatbread mini pizzas:

   Take a sheet of lavash bread, spread with hummus, then sprinkle with mozzarella. Top with roasted peppers, cherry tomato halves, and artichoke hearts. Drizzle with olive oil and bake for 10 minutes at 400. Slice into whatever size or shape you like!

9. Easy Cantaloupe Appetizer

   Ripe cantaloupe
   Prosciutto sliced very thin
   Boursin Cheese (I like Black Pepper Flavor)
   Arugula

   • Chill the cantaloupe, cut it into halves and remove the seeds.
   • Slice the melon into ¾ inch wide slices.
   • Run your knife along the bottom of the melon slice close to the rind, to remove the rind.
   • Spread some of Boursin in the center of a cantaloupe slice, making it wide enough to hold the prosciutto and arugula in place.
   • Drape a piece of arugula over the melon wrapping it around (using the boursin as “glue” to hold it in place) it an angle.
   • Do the same with a slice of prosciutto wrapping it at an angle in the opposite direction of the arugula, over each slice of melon.

10. This is such a great giveaway! I love the look of those skewers. Here’s my favorite appetizer recipe:

    French Onion Soup Stuffed Mushrooms
    Ingredients:
    2 Tablespoons Butter
    2 whole Large Onions, Halved And Sliced Thin
    ¼ cups Beef Broth
    7 dashes Worcestershire Sauce
    Splash of Red Or White Wine
    ½ cups Grated Gruyere Cheese
    Salt
    24 whole White Or Crimini Mushrooms, Washed And Stems Removed
    Minced Parsley

    Directions:
    In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

    Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
    Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top.

    Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
    Sprinkle minced parsley over the top and serve.