There is nothing better for a cocktail party than ooey, gooey fondue. It provides a natural gathering station and allows your guests to create their own experience. Fondue has a long and cozy history. The dish originated in Switzerland in the 18th century, when Alpine villagers melted together aged cheeses, wine, and garlic to make…
Category: vegetarian
Super Easy Blender Hummus
MINT PEA HUMMUS {make ahead} 1 can of chick peas, drained Juice and zest of 1 lemon 1/8 teaspoon dried garlic 1/8 cup of water 1 teaspoon salt {to taste} 1/4 cup tahini 2 tablespoons olive oil Salt and pepper to taste Combine all ingredients in a blender. Blend on high until smooth. Add water or…
Hawaiian Macaroni Salad
A Hawaiian classic! My husband and I spent several years on Oahu and fell in love with this staple. You could always get Huli Huli Chicken, 1 scoop rice and 1 scoop macaroni. It’s the perfect salad for gatherings and cookouts. Like most Hawaiian food it is simple and economical. INGREDIENTS: 12 ounce box macaroni (gluten…
Minted Peas
Ingredients 1 tablespoon butter substitute 2 thinly sliced green onion 2 10 ounce bags of frozen peas, thawed ¾ teaspoon coarse salt ¼ teaspoon ground pepper ⅓ cup finely chopped fresh mint. 1 ½ teaspoons grated lemon zest 2 tablespoons butter substitute Directions In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced green onions, stirring occasionally until tender (about 2 minutes). Add 2…
Roasted Root Vegtables
INGREDIENTS: 2 large carrots 2 medium parsnips, peeled 2 medium beets, peeled 1 medium red onion 1 medium sweet potato 3 tablespoons extra-virgin olive oil 1½ tablespoons apple cider vinegar or balsamic vinegar 1 tablespoon fresh herbs ½ teaspoon kosher salt ½ teaspoon ground pepper INSTRUCTIONS: Position racks in upper and lower thirds of oven;…
