Posts tagged as appetizers

Sweet Potato Fries with Garlic & Crispy Fried Sage (Paleo, AIP)

Posted by Stephanie Meyer on Oct 21, 2010 at 7:49am

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. It’s hard to say much more about Sweet Potato Fries than: They are easy. They are delicious. I spotted sweet potatoes at the farmers market the other day and immediately imagined sweet potato “fries,” roasted in the oven until tender and…

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San Francisco Part II: The Food, and Crispy Fried Tofu

Posted by Stephanie Meyer on Oct 18, 2010 at 7:15pm

Gorgeous, hip, fun, smart, and famously delicious – San Francisco is my dream town. I regret that I was so busy with the BlogHer Food blogging conference I attended that I didn’t get to do much sightseeing. But I did enjoy several fantastic, not-Minnesota meals, and of course incredible California wine. Here’s the overview in…

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Grilled Shrimp Tostadas with Spicy Slaw

Posted by Stephanie Meyer on Oct 12, 2010 at 3:45pm

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. It may be mid-October, but it’s still warm enough to grill & chill outside. Strange, but we’ll take it, so go for the grill – yes! Warm sun, cool breezes, my favorite time of year has arrived! Open windows, evening walks,…

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Roasted Cauliflower with Pancetta & Garlic (Paleo, AIP)

Posted by Stephanie Meyer on Sep 22, 2010 at 5:30pm

It is so dark today (in Minnesota), I’m lucky I was able to take a recognizable photo. Flash flood warnings abound, as apparently we’re about to be deluged with days of cold, fall rain. Good times. To cheer myself up, I just add pork, to just about anything, and really, I feel better. I made…

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Grilled Corn on the Cob with Chipotle Butter

Posted by Stephanie Meyer on Aug 25, 2010 at 4:06pm

I include this recipe here today in honor of the Great Minnesota Get Together, aka the Minnesota State Fair, which begins tomorrow. The grilled corn at the State Fair is sick it’s so good. Don’t watch while they drench – drench! – it in melted butter and you’ll enjoy it completely. When I was a…

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Part I: Eastward Ho!

Posted by Stephanie Meyer on Aug 17, 2010 at 11:14am

We just returned from visiting my in-laws’ home in the Hamptons, one of the prettiest places in the world. With lush flowers, towering trees, white beaches, and sprawling “cottages,” there is always somewhere picturesque to rest your eye. The food is lush too, spilling over onto quaint farm stands and into local markets. Berries, melons,…

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Eggplant Caviar

Posted by Stephanie Meyer on Aug 8, 2010 at 1:28pm

My family is more than a little obsessed with the eggplant spread – or melitzanosalata – at It’s Greek to Me. The creamy eggplant is perfectly balanced with lemon, garlic, fresh herbs, and salt. Nathan and I could sit down with just that, and a mountain of pillowy, hot-off-the-griddle pita bread, and stuff ourselves like…

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Creamy, Fluffy Hummus – The Way It’s Supposed to Be

Posted by Stephanie Meyer on Jul 23, 2010 at 12:32pm

Thanks to reader Michael G. for the following email: Stephanie, I make my own hummus but I can’t get it as creamy as others. I add a good amount of olive oil & lemon juice, but I want it creamier. Thanks, Michael Have you had the same problem – homemade hummus that seems more like…

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Summer Appetizer: Smoky Chipotle Guacamole

Posted by Stephanie Meyer on Jul 18, 2010 at 3:12pm

If you’ve eaten at Barrio Tequila Bar lately (and if you haven’t, you should…), you’ll recognize this guacamole presentation, with sliced jalapeños and radishes. I copied it because I’m absolutely smitten with the extra crunch and heat of the raw vegetables – as if I needed yet another reason to love guacamole. Or anything at…

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Summer Appetizer: Bite-Size Tomato Tarts on a Parmesan Crust

Posted by Stephanie Meyer on Jul 16, 2010 at 3:04pm

Here’s a new twist on an old favorite, turning this lovely 101 Cookbooks tomato tart into little tomato tart canapés. Don’t worry, I didn’t mess with that perfectly buttery, cheesy crust. Oh no. I just baked it in a flat rectangle instead of in a tart pan, then cut the still-warm crust into bite-size squares….

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