Appetizer & Snack Recipe Library

Substitution Ideas for Common Ingredients:

  • PB2 instead of Peanut Butter
  • Califlower instead of Rice
  • Shitake Noodles instead of Noodles
  • Spaghetti Squash instead of Noodles
  • Portabella Mushrooms as a Bun
  • Cauliflower to make Pizza Crust
  • Protein Guacamole

    Prep: 20min, Cook: 0min, Total: 20min, Serves: 8-10 (Serving Size: 2-3 tablespoons)

    INGREDIENTS

    • 1/2 cup fresh green peas (shelled)
    • 3 small-medium avocados, pitted and peeled
    • 1 tomato, chopped
    • 1/4 diced red onion
    • 2 serrano or jalapeño peppers, chopped
    • 2 cloves garlic, peeled and chopped
    • 1/4 cup cilantro, finely chopped
    • Juice of 2 limes
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon sea salt

    DIRECTIONS

    1. In a blender or food processor, purée peas.
    2. Combine the peas, lime juice, spices and avocado in the blender or food processor and blend until smooth.
    3. Add red onion, serrano peppers, tomato and cilantro and blend together.
    4. Remove from the mixer and put in a bowl to chill in the fridge. Serve cold, and enjoy with baby cucumbers, carrots, celery and broccoli.
    5. Enjoy!
    Salsa Verde: Green Tomatillo Salsa

    Yields 1 Cup

    Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don’t want to live without.

    INGREDIENTS

    • 8 oz (5 to 6 medium) tomatillos, husked and rinsed
    • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), Steamed
    • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
    • Scant ¼ cup finely chopped onion
    • Salt

    DIRECTIONS FOR THE RAW VERSION

    1. Roughly chop the tomatillos and chiles.
    2. In a blender or food processor, combine the tomatillos, chiles, cilantro and ¼ cup water.
    3. Process to a coarse puree, then scrape into a serving dish.
    4. Rinse the onion under cold water, then shake to remove excess moisture.
    5. Stir into the salsa and season with salt, usually a generous ¼ teaspoon.

    DIRECTIONS FOR THE ROASTED VERSION

    1. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes.
    2. Flip them over the roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles.
    3. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet.
    4. Add the cilantro and ¼ cup water, blend to a coarse puree, and scrape into a serving dish.
    5. Rinse the onion under cold water, then shake to remove excess moisture
    6. Stir into the salsa and season with salt, usually a generous ¼ teaspoon.
    Zucchini Parmesan Crisps

    Serves 4, serving size ½ cup

    INGREDIENTS

    • Cooking spray
    • 2 Medium Zucchini (about 1 pound)
    • 1 Tablespoon olive oil
    • ¼ Cup freshly grated Parmesan (¾ oz)
    • ¼ Cup plain dry bread crumbs
    • ⅛ teaspoon salt
    • Freshly ground black pepper

    DIRECTIONS

    1. Preheat the oven to 450° F.
    2. Coat a baking sheet with cooking spray.
    3. Slice the zucchini into ¼ inch thick rounds.
    4. In a medium bowl, toss the zucchini with oil.
    5. In a small bowl, combine the parmesan, bread crumbs, salt, and a few turns of pepper.
    6. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
    7. Bake the Zucchini rounds until browned and crisp, 25 to 30 minutes.
    8. Remove with spatula. Serve immediately.

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