Welcome to moutabal. 

I first learned about moutabal while enjoying some appetizers at Range Life restaurant in the Livermore Valley. This is a fantastic farm-to-table restaurant that has high-quality food with a friendly, down-to-earth staff all set in an historic building constructed in 1875 (supposedly it was a horse stable for the horses that were used to pull the wagons of freight off of the nearby railroad).

Moutabal is a Middle Eastern eggplant dip and it can be served with pita chips, vegetable slices. or anything else you might serve with a dip. It is similar to baba ganoush. But moutabal uses tahini and yogurt (or labneh) to make it more creamy. But it still retains a lot of the eggplant flavor.

What I liked about the Range Life moutabal was how Chef Bill Niles topped his moutabal with summer fruit. Both times he topped it with a mixture of fresh pluots and heirloom tomato chunks. It was topped with a generous sprinkle of toasted sumac and a drizzle of olive oil. We loved the interaction of the sweet summer fruit with the eggplant flavor. 

Moutabal as served at Range Life. 

We had an upcoming dinner with a group of friends and I was in charge of bringing an appetizer. The theme of the dinner was "Summer Favorites" so realized I could try to replicate this appetizer and feature fresh, ripe summer fruit as Chef Niles did. 

I printed out a number of recipes and watched a lot of YouTube videos. Early attempts using a food processor made the dip almost like a hummus. Then I found some recipes that skipped the food processor and just used finely chopped eggplant. This more faithfully replicated what I tasted at the restaurant. 

Your summer fruit topping can be whatever you have or have access to. Plums, pluots, tomatoes. Be creative.

A key step in making the moutabal is giving the dip time to let the flavors marry. We had it freshly made and also some the next day and the next day version was decidedly better. In fact, this will keep in the fridge for around 5 days. 

For tahini, I like the Joya brand but Trader Joe's has it also. You don't need to refrigerate it once it's opened but it does separate. So start mixing it up days before making it and do your best to avoid creating chunks of unmixed tahini.  

Grilled eggplant cooling

Tahini, yogurt, salt, garlic, and lemon juice

Chopped eggplant

Moutabal with Summer Fruit

Ingredients:

• Eggplant - 2 large globe 
• Garlic - 2 cloves, minced
• Tahini - 3 tablespoons
• Yogurt - 4 tablespoons whole Greek, plain
• Salt - 1 teaspoon
• Lemon juice - from 1/2 lemon
• Olive oil - drizzles
• Cured Sumac - to garnish
• Pluots - chopped slices or chunks
• Heirloom tomatoes - chopped slices or chunks

Instructions:

1. Pre-heat a gas grill to 425-450°. If using an oven, pre-heat to 450°.
2. Wash and dry the eggplant.
3. Coat each eggplant with a light coating of olive oil rubbing the oil around the entire eggplant. 
4. Pierce the eggplant with a fork about 6 times in various locations. This will allow the steam to escape while cooking. 
5. Place the eggplant directly on the grill and close the cover. If using an oven, place the eggplant on a foil-lined baking sheet and bake for 45 minutes to an hour. Every 15 minutes use tongs to turn the eggplant. For the gas grill, you want to see some blackening on the skin. 
6. When cooked, remove the eggplant from the grill and place them on a sheet pan. Using tongs and a knife to cut a slit from near the top to the bottom. Use the tools to open up the eggplant and let them cool for about 20-30 minutes. The open eggplant will leak some water content. I used a perforated tray and let them cool on the tray in the sink.
7. Meanwhile, in a medium bowl, add the salt, lemon juice, tahini, yogurt, and garlic. Drizzle with some olive oil and mix together with a fork.
   
   
   
   
8. When cool enough to touch, use a teaspoon to scoop out the eggplant flesh. Place the flesh in a colander and allow it to drain its liquid for 5-10 minutes. 
9. Place the eggplant flesh on a large cutting board and use a large knife to finely cut in all directions. Chop until you get a chunky puree. 
10. Place the chopped eggplant in a large bowl and add the lemon juice/tahini mixture. Use a fork to mix all ingredients and break up any remaining chunks. 
11. Taste and adjust the lemon juice and salt to taste. 
12. Serve the moutabal as a base and top with pluot slices and tomato slices. Sprinkle liberally with the sumac and a final drizzle of olive oil.

Wine pairing: Crisp whites like an Albariño or Sauvignon Blanc or a dry, medium-bodied Provence-style rosé.

Click here for the PBS "Check Please, Bay Area Review of the restaurant.

If you were a child of the 60s or 70s your parents probably had frozen vegetables in the freezer throughout the year that someone in your house would heat up as a side vegetable for dinner.

Fast forward to today, where we (speaking from California) can get fresh vegetables most of the year. Yes, there are seasons here (well, one or two) but fresh vegetables are so much more available than in the 60s or 70s. So this idea of keeping a bag of frozen vegetables in your freezer seems so antiquated. But I've come to learn that that's wrong. 

I've learned that keeping bags of frozen peas and corn are the most often used frozen vegetables. But there are lots of frozen vegetables so your favorite might be available frozen. 

That's where this recipe shines. A bag of frozen peas is transformed into a tasty pesto. The peas impart a brilliant green color and a fresh Spring flavor. But the other ingredients elevate it above a bowl of mashed peas. 

We've served it as an appetizer but it could be a pesto and pasta meal, a spread on a sandwich, a topping for you side dish (such a roasted potatoes, asparagus, or carrots). But most of the time I serve it as an appetizer. 

Pea Pesto

Ingredients

• 1 lb. (16 oz.) frozen peas, thawed
• 2-3 cloves garlic, minced
• 1/2 cup Parmesan cheese, finely grated
• 1 tsp. Kosher salt
• 1/8 cup pine nuts
• 1/4 tsp. freshly ground black pepper
• 1/3 cup EVOO, plus more for processing
• 1/4 tsp. white pepper
• 5-6 drops of hot sauce, Tabasco, Crystal, etc. (or more to taste/preference)
• Juice of 1/2 lemon
• Red pepper flakes

Instructions

Process all ingredients in a food processor. Continue to process and slowly add more EVOO until reaching desired smoothness. Taste and adjust ingredients to taste.

Served with crostini crackers or cut vegetables.

"Seacuterie" Christmas Wreath

We had some friends over for Christmas dinner and we made this impressive appetizer that was well received. It's a seafood-based variation of a charcuterie. But because of the holidays, it's also intended to mimic a Christmas wreath. 

The recipe comes from the Cornish Sea Salt company. We were buying some Cornish salt for a close friend whose recent DNA results showed that his ancestors were Cornish. As we explored the website, we found this recipe a few months before Christmas and we decided to try it as a part of our Christmas dinner.

There is one ingredient that needs to be addressed: Caper berries. We all know capers--the small, round, brined berries used in picatta recipes and more. The capers we mostly know are the flower buds of Mediterranean caper bush. The caper berries are the fruit that grows from flower of the caper bush. Each one is about the size of an elongated olive. There are many of the same salty and briny flavors but the inside of the caper berries contains seeds and they are way larger. Eating them is a different experience. Caper berries may not be available at your local supermarket but you can find them on Amazon (and, by extension, Whole Foods).

Ingredients:

Cream Cheese Dip:

• Chives - 1/8 cup, finely chopped
• Parsley - 1/8 cup, finely chopped
• Dill - 1/8 cup, finely chopped
• Cream cheese - 6 oz., brought to room temperature
• Lemon zest - zest from 1/2 lemon
• Lemon juice - from 1 or more lemons (mostly used for flavor but also to thin the thickness of the cream cheese)
• Salt - 1/2 - 1 tsp. 

This can be made up to three days ahead of time.

Shrimp:

• Shrimp - 1/2 lb., peeled and deveined
• Olive oil - 2 tbsp.
• Lemon zest - zest from the other half of the lemon
• Salt - 1/2 - 1 tsp. 

Main Ingredients:

• Smoked salmon - 1/3 lb. 
• Radishes - 2-4, thinly sliced
• Cucumber - thinly sliced using a vegetable peeler and rolled into a spiral
• Caper Berries - 3 oz. 

Instructions:

Here are the original directions (with some of my edits):

1. Finely chop the herbs and then combine in a bowl with the cream cheese and the lemon zest of 1/2 of a lemon and the juice of 1-2 lemons. Season with salt.  (Can be made a few days ahead)
2. Heat the oil in a skillet. When hot and shimmering, add the shrimp. Cook for 3-5 minutes until pink, curled, and cooked through (Let sit for  3-5 mins. and then stir occasionally until shrimp are cooked through.) Add the lemon zest,  and lemon juice
3. To assemble the wreath get a large round 12" platter. Use the back of a teaspoon to spread some of the cream mixture around the edge of the platter. Then build a "wreath" out of the cooked prawns, smoked salmon, sliced radishes, cucumber ribbons, and caper berries.
4. Serve with optional lemon wedges, bread, or crackers (optional)

Crispy Sheet Pan Meatballs with Salsa Verde Sauce

 If you're a vegetarian, imagine the surprise on people's faces when you serve flavorful meatballs as an appetizer at your next event. You can do exactly that thanks to the availability of plant-based ground meat. Maybe you think that's unlikely because you've had "veggie" meat products in the past and not been impressed. Well that's understandable, because the tempeh or tofu meat substitutes of past were a far cry from the real thing. But the latest wave of plant-based meat is engineered to closely replicate the taste and texture of meat. As you will see, some meat eaters can't tell the difference. 

Welcome to the expanding world of plant-based meat. The two big companies are Beyond Meat and Impossible Foods but others are also trying to break into the market. We've tried both and prefer the flavor and texture of Beyond--but that's our personal preference. 

At a dinner party a few years ago, I was tasked with bringing an appetizer. During some internet searching, I discovered this Bon Appetit web site (lots of great ideas to explore) and decided to try the meatball recipe and it was a hit (I used beef). Since then, I've made it more than once and it's always well-received. The flavorful salsa verde sauce is the secret magic. This is a versatile sauce that can be used for a variety of purposes. I have topped roasted salmon fillets with it. Drizzle it over rice or a grain side. You will likely have some leftover sauce so keep it.

Meanwhile the plant-based meat market has been spreading and evolving. At first, the two big companies started with burgers. These are now available in most supermarkets. But breakfast sausage and dinner sausages soon followed. Beyond Meat recently teamed up with KFC to offer Beyond Chicken on their menu. More recently, ground meat was an option and it's available in convenient one-pound packages.  

Once the ground meat came on the market, I thought of the meatball recipe that I had made before and wondered how it would taste with plant-based ground beef. So I did a test run and was very happy with it. Then I made two batches--one beef and one Beyond beef--and served them both (on separate plates) to a dozen meat-eating friends. I said that they were the same recipe but one had a variation. They wanted to know what the variation was but I told them I wanted them to identify their favorite first. Most said they both were equally good but some said they preferred the Beyond version. Then I told them the difference between to the two plates of meatballs. 

So it doesn't matter if you eat meat or not, these are tasty meatballs that you can serve to your friends and family. This works with beef or plant-based ground beef. Your choice. 

Crispy Sheet Pan Meatballs with Salsa Verde Sauce

Ingredients:

• Garlic - 4 cloves peeled, divided
• Parsley leaves - 2 cups packed (you can also add in basil, cilantro, or dill)
• Capers - 3 tbsp., drained
• Pistachios - 1/4 cup (walnuts, peanuts, pine nuts can also be used)
• Egg - 1 large
• Paprika - 1 tbsp.
• Salt - 1 tsp.
• Olive oil - 3 tbsp. plus 1/2 cup, divided
• Panko bread crumbs - 1 cup
• Plant-based ground meat - 1 lb.
• Lemon - 1
• Black pepper - to taste 

Instructions:

1. If the ground meat is frozen, let it defrost overnight in the refrigerator.
2. Preheat oven to 425 degrees.
3. Get out one large bowl (for the meatball mixture) and one medium bowl (for the salsa verde). Mince two cloves garlic into each bowl.
4. Finely chop the parsley and place half into each bowl. 
5. Finely chop the capers and place two thirds into the large bowl and the remaining one third into the small bowl.
6. Place the pistachios in a seal-able sandwich bag. Seal it getting out as much air as possible. Lay it flat on a cutting board and use the handle end of a large knife the break up the nuts into smaller chunks. Pour them out on the cutting board and continue to chop if needed. Add the chopped nuts to the large bowl.
7. To the large bowl, add salt, paprika, 1 tbsp. olive oil, and crack open the egg on the mixture. Whisk to mix ingredients. 
8. Add panko bread crumbs to the large bowl and mix it in.
9. Wash your hands and add the ground meat to the large bowl. With your hands, gently mix together the ingredients until incorporated.
10. Line a sheet pan with foil or parchment paper. Drizzle about 2 tbsp. oil on the pan and use a brush or your finger to spread the oil around the pan.
11. Roll mixture into golf ball-sized balls and place on sheet pan about one inch from each other. You want 20-24 meatballs.
12. Place in the oven and cook for 6 minutes. Remove from oven and roll balls over. Return to oven and cook another 6-7 minutes.
    
    
    
13. As the meat cooks, finish preparing the salsa verde. Zest the lemon and add it to the small bowl. Halve the zested lemon, juice both halves, and add it to the bowl. Add 1/2 cup olive oil. Salt and pepper to taste. Stir to mix.
    
    
14. 
    Transfer the meatballs to your serving dish/platter. Spoon the salsa verde sauce over the meatballs. Put the remaining sauce in a small bowl and put it out with the meatballs so people can add more. 
    
    

Herbed White Bean Puree

I was making this recipe on Christmas Eve this year, when I realized that I make this every year as an appetizer when friends and family come by during the holidays. It is always well received by company. I make it other times during the year, too, when I need a quick and easy appetizer that's sure to please.

The beauty of this recipe is that you don't have to follow it verbatim. If you don't have one of the less important ingredients it doesn't really matter. You can skip it or put in a substitute. You just need the basics though. You can also make this 1 or 2 days ahead of time and keep it covered in the fridge. Let it sit out for a few hours before serving.

Herbed White Bean Puree

Ingredients:

• Garlic - 3-4 cloves minced
• Beans - 1 can of white beans (white navy, great northern, or cannellini) rinsed and drained
• Italian parsley - 2-3 tablespoons of finely chopped parsley leaves
• Capers - 1 tablespoon rinsed and drained
• Lemon juice - 1 tablespoon
• Olive oil 
• Hot pepper sauce - a few drops to start (optional)
• Herb mix
• salt - 1/2 teaspoon
• dried thyme - 1/2 teaspoon
• dried dill - 1/2 teaspoon
• dried tarragon - 1/2 teaspoon
• dried basil - 1/2 teaspoon
• white pepper - 1/4 teaspoon
• ground nutmeg - 1/4 teaspoon

Directions:

• Prep all ingredients and put the herb mix in a small prep bowl
• Mince the garlic into a food processor bowl and add lemon juice
• Add all other ingredients then drizzle liberally with olive oil and begin processing
• Continue to process for 1-2 minutes (you want to break down the parsley leaves completely) adding olive oil as needed to bring the finished product to a smooth, creamy, hummus-like consistency
• Taste and adjust salt, lemon juice, or hot pepper sauce if needed
• Transfer to a serving bowl and garnish with a parsley sprig
• Serve with bread sticks, crackers, pita chips, or fresh vegetables

Black Pepper and Honey Marinated Cantaloupe with Basil

This is the second fruit dish that was served at a recent dinner party (see below). This particular dish got the highest praises. It seems an unlikely hit but people commented on how the fruit and pepper combination worked well together. A few days after the dinner party, comments came in saying that this was a particularly memorable dish. It's definitely a keeper.

Ingredients:

• 1/2 cup honey
• 2 tsp. freshly ground black pepper (coarse grind better)
• 1 cantaloupe, slightly underripe
• 3 tbsp. basil, very thinly sliced
• Flaky sea salt, Maldon preferred

Instructions

• Bring 1 cup of water to a boil
• Peel, seed, and slice cantaloupe into thin slices
• Whisk honey into boiling water and add black pepper then allow to cool
• Place cantaloupe slices in a 9x13 baking dish
• Add honey/water mixture and stir to coat
• Cover with plastic and refrigerate at least 4 hours or up to overnight
• Drain and discard excess syrup from the mixture
• Sprinkle with basil and sea salt
• Garnish with a basil sprig

Link to the original recipe is here.

Addendum: New pic 9/6/2026.

Feta Stuffed Watermelon Blocks

I recently had to bring the makings for a cheese/fruit course for a dinner party. It was a very hot day and the entree was going to include cheese, so I went with a cheese/fruit course that was lighter on the cheese and more fruit forward. Rather than just put out a traditional assortment of fruit, I decided to make two different fruit "recipes" to accompany the two cheeses we did put out: A Gorgonzola and an Italian Fontina. This is one of the two fruit dishes we served to accompany the cheeses. The second, even more popular, recipe will follow.

This is a great and easy to make summertime appetizer. It is best for a hot day when watermelon can be so refreshing and invigorating. The sweet fruit along with the salty feta topped with the herbaceous basil makes for an interesting mix of flavors. It's also a unique presentation.

Pairing the appetizer with a wine can be a little challenging dealing with all of the different flavors. A Vouvray, Verdelho, or a Rose would all be good choices.

Feta Stuffed Watermelon Blocks

Ingredients:

• 1 3-4 lb. watermelon
• Crumbled feta cheese
• Basil leaves, very thinly sliced

Preparation

• Cut the watermelon in half and then slice 1 - 1 1/2 slices from the center.
• Cut off the rind and cut  1 - 1 1/2 inch blocks of watermelon.
• Using a melon baller, scoop out the top of each watermelon block.
• Divide the feta among the melon hollows. 
• Top each block with thinly sliced basil

Link to original recipe is here.

Pan-Roasted Shishito Peppers

We've been getting a steady supply of shishito peppers in our CSA box for the past few weeks. I had not heard of these peppers before we started getting them. After first getting them, I began to slice them and add them to stir fries and scrambled eggs all with excellent results. These Japanese peppers are very mild--milder than the Padron pepper--but evidently you may find a hot one.

The Padron peppers also seem to be a recently new item on the market. We have attended some dinners with friends who had served roasted Padron peppers as an appetizer. With that in mind, I began to do the same with my shishito peppers.

I've done two batches of the recipe below but on the BBQ which also works...maybe better. The peppers cook more quickly and absorb the smoky flavor.

But our most recent Sunset magazine had an article on the other pepper that suddenly seems to be everywhere: the Padron pepper. I just substituted my shishito peppers instead.

I've served these Shishito peppers at three different social occasions all with great reviews. The recipe below is pretty much the same recipe that's in the latest Sunset magazine. But my first two versions were to put the peppers in a large bowl, coat them with olive oil and salt, and then grill them on the barbeque. Use tongs to turn them.

This last time, I made them on the cooktop following this recipe:

Pan-Roasted Shishito Peppers

Ingredients:

• Olive oil - 2 Tbsp. 
• Shishito peppers - 1 bunch
• Salt - 1/2 tsp.
• Red chili flakes (optional) - 1/4 tsp.

Directions:

• Heat a large, heavy frying pan (not a non-stick pan. Use cast iron or an enameled cast iron) over medium heat until pan is very hot. Warm it up over medium heat for around 2 minutes. 
• Add oil and allow it to heat up. Swirl and spread it around. 
• Add peppers and chili flakes and cook stirring occasionally until peppers are blistered in places.
• Season with salt and stir to spread salt around

Serve hot or at room temperature. As you serve, include a receptacle for people to deposit the stems.

More information on Shishito peppers:

http://www.sfgate.com/recipes/article/Shishito-a-mild-tender-pepper-5647230.php

http://www.happyboyfarms.com/our-produce-category.php?id=46&keywords=Shishito_Peppers

Butternut Squash Hummus

Because I'm always looking for ways to use up the plentiful butternut squash that come in our box, I had saved this recipe from the Whole Food website. It seemed like an interesting take on hummus--which we enjoy quite frequently.

The results were quite tasty. I adapted the original recipe by adding more garlic and a splurge of hot sauce. Other interesting ethnic spices could be added as well. This is a great starting point and you can make it your own by trying out different ingredients.

Chickpea hummus can leave you feeling bloated after you eat enough of it. Not so with this butternut squash. This hummus is lighter with the butternut squash adding a slight sweetness. But the tahini keeps it creamy.

Butternut Squash Hummus

Ingredients:

• 1 small cooked butternut squash - you want about 3 cups
• juice of one small lemon
• 2 tablespoons tahini
• 8 pitted olive, roughly chopped
• 1-2 cloves garlic
• 1 nice splurge of your favorite hot sauce. I used Crystal.

Directions:

• Preheat oven to 350 degrees
• Cut the squash in half and clean out the seeds
• Rub the inside of the squash with a bit of olive oil
• Sprinkle with salt and pepper
• Place squash in a casserole dish and cook until done (about an hour)
• Add all other ingredients to a food processor
• Remove squash when done and let cool
• Scoop squash out of peel into the food processor
• Puree all ingredients, adding 1 or 2 tablespoon water, if needed

Serve as an appetizer with assorted vegetables (celery, carrots, radishes, etc.) or with crackers.

Avocado Chimichurri Bruschetta

We were attending a dinner party and we had committed to bringing an appetizer. The theme of the dinner party was a celebration of the end of summer produce. As the date drew closer, we still had not decided on our appetizer. Finally, we decided on making a tomato bruschetta using some backyard tomatoes and CSA box heirloom tomatoes.

But while looking at recipes online, I found this Vegetarian Times recipe so I went for a double bruschetta appetizer. The traditional tomato bruschetta was well received but did not get the raves that this one did.

Serve this during the height of summer or, as we did, in late summer as a reminder of the fresh produce available to us as the days get shorter.

I doubled this recipe:

Avocado Chimichurri Bruschetta

• 2 tbsp. lemon juice
• 2 tbsp. red wine vinegar
• 3 cloves garlic, minced
• 3/4 tsp. salt
• 1/2 tsp. red pepper flakes
• 1/2 tsp. dried oregano
• 1/4 tsp. ground black pepper
• 1/4 cup olive oil
• 1/4 cup cilantro, finely chopped
• 1/4 cup parsley, finely chopped
• 2 avocados, pitted and cubed
• bread, sliced

Combine lemon juice, vinegar, salt, red pepper flakes, oregano, and black pepper in a bowl. Whisk in the oil, then add cilantro and parsley. Fold in avocado cubes. Stir to mix. Spoon avocado mixture onto bread slices (toasting is an option) and serve. Serves 6.

To save time, make the sauce ahead of time but cut the avocados at the last minute.

Nectarine Carpaccio with Basil

We were paging through a recent Vegetarian Times when this recipe caught our eye. We had received some nectarines in our box and we got a few more at our local farmer's market just because it's that time of year.

I was also able to use some just-picked basil leaves from my backyard in this one.

We were having some friends over and we thought this would make a great appetizer.

It comes from Chef Eric Lechausseur, executive chef of Seed Kitchen in Venice, CA. In the write up, he describes how he likes the mixture of fruit and herb because "the nectarine's acidity combines with the freshness of basil for a wonderful flavor."

The ingredients are pretty simple:

• nectarines
• basil leaves
• lemon
• olive oil
• salt
• pepper

Here's how it works:

You want to start with nectarines that are neither too ripe or not ripe enough. Place the washed nectarine on a cutting board with the "crease" facing you. That way the pit is lined up to give you the maximum number of slices.

Slice off a bit of the peel from the right side to get the slicing started.

Start cutting thin slices.

When you run into the pit, turn the nectarine around and repeat the above on the other side.

You will have a small leftover section on either side. That's your reward for being the cook.

Arrange overlapping nectarine slices on a platter. In a bowl, combine the juice of half of a juicy lemon, just under 1/3 cup high quality olive oil, a generous dash of salt, and a good amount of cracked black pepper.
Get enough basil leaves for the number of nectarine slices you have. You will actually want small to medium sized leaves. Drizzle the dressing over the nectarine/basil slices

Serve out in the backyard enjoying the long days of June and the beginning of summer. We served it with a Viognier which worked well with this dish. We decided this was a keeper.

Tuna Caper Spread on Endive

We got three heads of endive last week in the box and three more this week. For us, endive borders on the "what the hell am I supposed to do with this?" territory. And then there's the eternal question: "How do I pronounce it?"

I have a few saved recipes and all of them call for using endive as an appetizer. So if you too are wondering what to do with your endive, the links below have a ton of recipes and ideas.

http://endive.com/recipes
http://www.belgianendive.com/

We were going to an afternoon reception and I decided to pair one of my go-to spreads with the endive. The endive leaves are perfect little "boats" that can deliver a variety of flavors to the mouths of your guests. Perfect for parties.

Wash the endive and discard any outer leaves that are blemished. Chop about a 1/4 inch of the bottom and the outer leaves will begin falling away. Continue unraveling the endive. As you get into the middle of it, you will have to cut off the base again.

When it comes time to putting in the contents, it's best to have the leaf in one hand and spoon in your mixture with the other.

Tuna Caper Spread on Endive

Ingredients:

• Tuna - 1 6 oz. can in water, drained
• Cream cheese - 4 oz., bring to room temperature ahead of time
• Olive oil - 1-2 teaspoons
• Lemon juice - 2 teaspoons
• Cayenne pepper - about 1/2 teaspoon (depends on your tolerance level. Start with less and build up until you taste it)
• Capers - 3 tablespoons, rinsed and chopped
• Parsley - 2 tablespoons, chopped
• Thyme - 1 1/2 teaspoons, chopped

Directions:
In a large bowl, combine tuna, cream cheese, olive oil, and lemon juice. Mix until smooth. Stir in herbs and capers and continue to mix. Add cayenne pepper until you reach your desired spice level.

Spoon about 1/2 teaspoon or more onto the base of the endive leaves. Artfully arrange on a platter or plate. 

Cherry Tomato, Hummus, and Olive Tapenade Flatbread Pizza

I found a tasty new way to use those cherry tomatoes that we're getting this time of year in our CSA box.

I adapted this from the latest Vegetarian Times spread called "Splendid Starters." When I saw this starter in the magazine I knew it would be the perfect appetizer to serve a friend who was coming over for dinner. We had most of the ingredients on hand and I could make some substitutions on other ingredients. The original recipe called for a base of puff pastry but I decided to use the Trader Joe's flatbreads instead.

The results were quite good and well received. The hummus and the olive tapenade are a perfect match. The package of tomatoes covered the three pizzas perfectly.

Cherry Tomato, Hummus, and Olive Tapenade Flatbread Pizza

Ingredients:

• 1 lb. cherry tomatoes
• 1 tbsp. olive oil
• Trader Joe's Middle Eastern Flatbreads
• black olive tapenade
• hummus
• herb mix like herbes de Provence or Bouquet Garni
• salt and pepper

Directions:

• Preheat oven to 425
• Cut cherry tomatoes in half and toss with olive oil and seasonings
• Spread the hummus around the flatbread just like you would the tomato sauce
• Add about 1-2 tbsp. of tapenade and spread it around with the back of a spoon
• Top the flatbread with tomatoes cut side up
• Bake for 15 - 20 minutes or until the bread is crisp and browning on the edges
• Serve warm or at room temperature

Herbed White Bean Puree

Many years ago, a friend recommended this book and later I found it at a used book store. He recommended this recipe and I've made it a number of times. It has become one of my "go to" recipes for entertaining and it is always well received. It's easy to make, healthy, and it's easy to create variations of it.

Herbed White Bean Puree

• 1 can of white beans, rinsed and drained
• 2 cloves of garlic, minced
• 1/2 cup of finely chopped scallions
• 2 -3 tablespoons parsley, chopped
• 1 tablespoon of capers, rinsed and drained
• 1 tablespoon of lemon juice
• basil - I used 3 fresh leaves. If using jarred, about 1 teaspoon
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dill
• 1/2 teaspoon tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• dash of hot pepper sauce (optional)

Directions:

First off, don't worry too much about having all of the exact ingredients. You can improvise on the herbs.

In a food processor, add all ingredients except the hot pepper sauce. Process until smooth. Salt and pepper to taste. Add hot pepper sauce if desired.

Transfer to a serving dish and add a garnish of herbs. Serve with sliced baguette, bread sticks, or fresh vegetables.

So easy!