There is nothing quite like appetizers made with fresh summer ingredients. Vine-ripened tomatoes, crisp cabbage, and crunchy carrots are all tasty choices for creating delicious bite-sized snacks. By incorporating garden fresh vegetables, each recipe below creates food that is both simple and fresh.
The featured recipe for Vegetable Egg Rolls creates crunchy appetizers using a wide variety of summer vegetables. These egg rolls are stuffed with colorful garden produce like cabbage, carrots, snow peas, and mushrooms. This recipe also lists easy instructions that came from my sister, Rikke, who lives in scenic northern Idaho. Unlike many recipes for egg rolls, Rikke stuffs her egg rolls with fresh, uncooked vegetables. This method creates a delicious egg roll that retains the crunchy texture of garden fresh vegetables. In fact, my husband’s first reaction after taking a bite of one of these egg rolls was “wow!”
When paired with Asian food like Thai Chicken Fried Rice, the Vegetable Egg Roll recipe below is a perfect appetizer to serve family and friends while stir-frying the main entrée. Not only is it crisp and tasty, this recipe also allows for substituting other ingredients like bean sprouts, chicken, or chiles for any of the vegetables called for in the recipe.
Another delicious appetizer that draws its fresh taste from vine-ripened tomatoes is Tomato Bruschetta. By starting with tomatoes that have been allowed to ripen on the vine, a tasty topping can be created and scooped onto thin slices of toasted bread brushed with garlic-infused oil. Not only is this appetizer simple to create, it combines other garden flavors like fresh basil and onion.
Pronounced “brus’ketta,” the Italian antipasto in the recipe below has been around since the 15th century. Although Italian bruschetta consists of roasted bread rubbed with garlic oil and topped with a variety of vegetables and meat, Americans tend use the word “bruschetta” to refer to the topping rather than the appetizer. Like store-bought bruschetta containing tomatoes, onion, garlic, and herbs, the recipe below calls for similar ingredients but is prepared according to the Italian tradition.
Another Italian appetizer that combines fresh tomatoes with other summer vegetables is the recipe below for Baby Bella Parmigiano. This tasty appetizer combines grilled baby bella mushrooms brushed with garlic-flavored olive oil and topped with American bruschetta, mozzarella, parmesan, and basil. These mini vegetable appetizers are delicious finger-food and are appealing to both the eye and the palate. It is also an excellent appetizer of choice when following a low-carb diet.
Since Tomato Bruschetta and Baby Bella Parmigiano call for American bruschetta, I like making both of these appetizers at the same time. By having extra garlic-infused olive oil and American bruschetta, both the bread slices and mushrooms can be prepped and grilled at the same time. After the initial grilling, the mushrooms can continue to be grilled with additional toppings while the bruschetta is prepared and served on a serving plate.
While garden vegetables continue to ripen and flourish in the garden, take advantage of the remaining summer time to cook with all of that fresh produce. And if you don’t have a garden, remember that your local vegetable stands are at their peak when it comes to selling a variety of delicious produce that can be used in food created from summer recipes like the ones below.
Vegetable Egg Rolls (makes 16)
3 cups shredded cabbage
1 cup shredded carrots
½ cup snow peas, ends cut and finely chopped
½ cup shiitake mushrooms, finely chopped
3 green onions, finely chopped (or ½ cup onion, finely chopped)
1 Tablespoon fresh ginger, minced
2 cloves garlic, minced
1 teaspoon rice vinegar
½ teaspoon sesame oil
½ teaspoon fish sauce
1 teaspoon freshly ground black pepper
16 egg roll wrappers
Canola oil for baking or frying
1. Mix cabbage, carrots, snow peas, mushrooms, onions, ginger, and garlic. Stir in rice vinegar, sesame oil, fish sauce, and pepper.
2. Lay out one egg roll wrapper with one corner pointed toward you. Place about a ¼ to 1/3 cup of the cabbage filling in middle of wrapper. Fold corner up over the mixture. Fold left and right corners toward the center. Roll egg roll tightly to opposite corner. With wet hands, seal opposite corner with water onto wrapper. Fold and fill remaining wrappers.
3. Pour ¾ in. of oil into medium fry pan. Heat oil to 350 or until a cube of bread will fry to golden brown in about 10 seconds. Add egg rolls a few at a time. Fry about 20-30 seconds, turning with tongs in order to cook all sides, until golden brown.
Kitchen Tips
* If you would rather not fry and are looking for a healthier option, brush egg rolls lightly with olive oil. Then bake egg rolls on a cookie sheet at 400 for 10-12 minutes or until egg rolls are golden brown.
* Small pieces of chicken can be substituted for the mushrooms and snow peas.
* For even easier egg rolls, you can substitute 4 cups of cole slaw mix for the 3 cups of cabbage and 1 cup of carrots.
Tomato Bruschetta (makes 16)
8 plum-size garden tomatoes, chopped (about 2 cups)
½ cup onion
2 garlic cloves, minced
2 teaspoons balsamic vinegar
½ tsp. sea salt
½ tsp. pepper
1/3 cup olive oil
3-4 cloves garlic, minced
16 thin slices from a loaf of Italian bread or French Baguette
16 fresh basil leaves.
1. In a large bowl, combine the tomatoes, onion, and garlic.
2. In a small bowl, whisk together the balsamic vinegar, salt, and pepper.
3. Pour over tomato mixture and toss to coat.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Mix olive oil and garlic. Brush bread slices on both sides with olive oil mixture. Grill or broil bread slices until lightly toasted on both sides. Remove from heat and onto serving plate.
6. Using a slotted spoon, top each toasted slice with a tablespoon of tomato mixture.
7. Garnish with chopped basil leaves.
Baby Bella Parmigiano (makes 16)
2 Tablespoons extra virgin olive oil
1-2 cloves garlic
16 Baby Bella Mushrooms
2/3 cup diced tomatoes
6 cloves garlic, finely chopped
¼ cup onion, finely chopped
2 oz. fresh mozzarella cheese, sliced and quartered
¼ cup shaved parmesan
16 fresh basil leaves
1. Stir together olive oil and garlic.
2. Brush mushrooms lightly with garlic oil. Broil or grill until tender.
3. Meanwhile, mix tomatoes, garlic, and onion. Top each mushroom with a tablespoon of tomato mixture and a quarter slice of mozzarella. Grill or broil until cheese is melted. Top each mushroom with parmesan shavings and basil leaves. Broil or grill just until basil leaves begin to wilt. Remove from heat and transfer to serving plate.
Article Source: http://avonlake.patch.com/articles/garden-appetizers-fresh-ideas-for-fresh-vegetables
The featured recipe for Vegetable Egg Rolls creates crunchy appetizers using a wide variety of summer vegetables. These egg rolls are stuffed with colorful garden produce like cabbage, carrots, snow peas, and mushrooms. This recipe also lists easy instructions that came from my sister, Rikke, who lives in scenic northern Idaho. Unlike many recipes for egg rolls, Rikke stuffs her egg rolls with fresh, uncooked vegetables. This method creates a delicious egg roll that retains the crunchy texture of garden fresh vegetables. In fact, my husband’s first reaction after taking a bite of one of these egg rolls was “wow!”
When paired with Asian food like Thai Chicken Fried Rice, the Vegetable Egg Roll recipe below is a perfect appetizer to serve family and friends while stir-frying the main entrée. Not only is it crisp and tasty, this recipe also allows for substituting other ingredients like bean sprouts, chicken, or chiles for any of the vegetables called for in the recipe.
Another delicious appetizer that draws its fresh taste from vine-ripened tomatoes is Tomato Bruschetta. By starting with tomatoes that have been allowed to ripen on the vine, a tasty topping can be created and scooped onto thin slices of toasted bread brushed with garlic-infused oil. Not only is this appetizer simple to create, it combines other garden flavors like fresh basil and onion.
Pronounced “brus’ketta,” the Italian antipasto in the recipe below has been around since the 15th century. Although Italian bruschetta consists of roasted bread rubbed with garlic oil and topped with a variety of vegetables and meat, Americans tend use the word “bruschetta” to refer to the topping rather than the appetizer. Like store-bought bruschetta containing tomatoes, onion, garlic, and herbs, the recipe below calls for similar ingredients but is prepared according to the Italian tradition.
Another Italian appetizer that combines fresh tomatoes with other summer vegetables is the recipe below for Baby Bella Parmigiano. This tasty appetizer combines grilled baby bella mushrooms brushed with garlic-flavored olive oil and topped with American bruschetta, mozzarella, parmesan, and basil. These mini vegetable appetizers are delicious finger-food and are appealing to both the eye and the palate. It is also an excellent appetizer of choice when following a low-carb diet.
Since Tomato Bruschetta and Baby Bella Parmigiano call for American bruschetta, I like making both of these appetizers at the same time. By having extra garlic-infused olive oil and American bruschetta, both the bread slices and mushrooms can be prepped and grilled at the same time. After the initial grilling, the mushrooms can continue to be grilled with additional toppings while the bruschetta is prepared and served on a serving plate.
While garden vegetables continue to ripen and flourish in the garden, take advantage of the remaining summer time to cook with all of that fresh produce. And if you don’t have a garden, remember that your local vegetable stands are at their peak when it comes to selling a variety of delicious produce that can be used in food created from summer recipes like the ones below.
Vegetable Egg Rolls (makes 16)
3 cups shredded cabbage
1 cup shredded carrots
½ cup snow peas, ends cut and finely chopped
½ cup shiitake mushrooms, finely chopped
3 green onions, finely chopped (or ½ cup onion, finely chopped)
1 Tablespoon fresh ginger, minced
2 cloves garlic, minced
1 teaspoon rice vinegar
½ teaspoon sesame oil
½ teaspoon fish sauce
1 teaspoon freshly ground black pepper
16 egg roll wrappers
Canola oil for baking or frying
1. Mix cabbage, carrots, snow peas, mushrooms, onions, ginger, and garlic. Stir in rice vinegar, sesame oil, fish sauce, and pepper.
2. Lay out one egg roll wrapper with one corner pointed toward you. Place about a ¼ to 1/3 cup of the cabbage filling in middle of wrapper. Fold corner up over the mixture. Fold left and right corners toward the center. Roll egg roll tightly to opposite corner. With wet hands, seal opposite corner with water onto wrapper. Fold and fill remaining wrappers.
3. Pour ¾ in. of oil into medium fry pan. Heat oil to 350 or until a cube of bread will fry to golden brown in about 10 seconds. Add egg rolls a few at a time. Fry about 20-30 seconds, turning with tongs in order to cook all sides, until golden brown.
Kitchen Tips
* If you would rather not fry and are looking for a healthier option, brush egg rolls lightly with olive oil. Then bake egg rolls on a cookie sheet at 400 for 10-12 minutes or until egg rolls are golden brown.
* Small pieces of chicken can be substituted for the mushrooms and snow peas.
* For even easier egg rolls, you can substitute 4 cups of cole slaw mix for the 3 cups of cabbage and 1 cup of carrots.
Tomato Bruschetta (makes 16)
8 plum-size garden tomatoes, chopped (about 2 cups)
½ cup onion
2 garlic cloves, minced
2 teaspoons balsamic vinegar
½ tsp. sea salt
½ tsp. pepper
1/3 cup olive oil
3-4 cloves garlic, minced
16 thin slices from a loaf of Italian bread or French Baguette
16 fresh basil leaves.
1. In a large bowl, combine the tomatoes, onion, and garlic.
2. In a small bowl, whisk together the balsamic vinegar, salt, and pepper.
3. Pour over tomato mixture and toss to coat.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Mix olive oil and garlic. Brush bread slices on both sides with olive oil mixture. Grill or broil bread slices until lightly toasted on both sides. Remove from heat and onto serving plate.
6. Using a slotted spoon, top each toasted slice with a tablespoon of tomato mixture.
7. Garnish with chopped basil leaves.
Baby Bella Parmigiano (makes 16)
2 Tablespoons extra virgin olive oil
1-2 cloves garlic
16 Baby Bella Mushrooms
2/3 cup diced tomatoes
6 cloves garlic, finely chopped
¼ cup onion, finely chopped
2 oz. fresh mozzarella cheese, sliced and quartered
¼ cup shaved parmesan
16 fresh basil leaves
1. Stir together olive oil and garlic.
2. Brush mushrooms lightly with garlic oil. Broil or grill until tender.
3. Meanwhile, mix tomatoes, garlic, and onion. Top each mushroom with a tablespoon of tomato mixture and a quarter slice of mozzarella. Grill or broil until cheese is melted. Top each mushroom with parmesan shavings and basil leaves. Broil or grill just until basil leaves begin to wilt. Remove from heat and transfer to serving plate.
Article Source: http://avonlake.patch.com/articles/garden-appetizers-fresh-ideas-for-fresh-vegetables
No comments:
Post a Comment