Appetizers, Soups, Salads and Small Plates
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Salads
Salads are easy, fast, work well when you have have a power outage and are a staple everywhere. If you can imagine a salad, you can likely create it with the availability of the ingredients. Perhun from fresh-from-the-garden tomato drizzled with oil and sprinkled with salt.
Although there is something to be said for including uncooked foods in our diets, a salad can include cooked vegetables, and the salad bowl is the perfect place for lefovers or vegetables you cook in advance, knowing that you are going to serve them at room temperature or cold. Salads are among the quickest dishes to prepare, especially if you take advantage of the fact that many of the ingredients can be prepared in advance and leftovers can be readily thrown into the mix. Furthermore, most salad dressings will keep for at least a few days and often longer.
Get started here with our salad recipes.
Small Plates
Appetizers and starters have changed their role significantly within the last few years. Now small plates have become so common that they often serve as a complete meal. Salads are traditionally an American starter, but salads can also be served as a lovely dessert. In general, soups are typically served either at the start of the meal or as a main course.
The increasingly popular adoption of Spanish style tapas has globally changed the perspective of the role of small plates. Many dinner parties have now migrated from a featured entree to a varied offering of small plates,making the dining selections easier for both the host as well as the guests. The recipes don't need to be fancy and it is often easier - and more enjoyable in the hot summer months - to serve foods cold.
Pizzas, deviled eggs, salsas, chevres, custards and quiches and many vegetables make fantastic small plates. Spiced nuts, empanadas and fruits such as figs accompanied by cheeses make lovely companions. Your imagination is the only limitation and we hope you find some good ideas on this site.
As for how much to cook, serving sizes always dpend on the appetite and the amount o fother fooeds being serviced. Please use the recipes servings as guidelines only.
The increasingly popular adoption of Spanish style tapas has globally changed the perspective of the role of small plates. Many dinner parties have now migrated from a featured entree to a varied offering of small plates,making the dining selections easier for both the host as well as the guests. The recipes don't need to be fancy and it is often easier - and more enjoyable in the hot summer months - to serve foods cold.
Pizzas, deviled eggs, salsas, chevres, custards and quiches and many vegetables make fantastic small plates. Spiced nuts, empanadas and fruits such as figs accompanied by cheeses make lovely companions. Your imagination is the only limitation and we hope you find some good ideas on this site.
As for how much to cook, serving sizes always dpend on the appetite and the amount o fother fooeds being serviced. Please use the recipes servings as guidelines only.
Soups
Soups can be served warm, chilled or room temperature. Often served as a starter, but frequently as an entree, chilled soups are also increasingly making an appearance as a "palate cleanser" between courses. Soups can be divided into many different types: broths and creams where sometimes simply switching out a couple of ingredients will allow you to swap one for another as well as minestrones and even dry soups such as Spanish or Mexican rice. Our favorite soups vary with whatever is abundant in the garden and we have strive to include healthy, quick recipes that will highlight the best of your garden's offerings.
Some of our favorite recipes are here.
Some of our favorite recipes are here.
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