APPETIZERS

Avocado-Feta Salsa

2 plum tomatoes, chopped

1 avocado, halved, seeded, peeled, chopped

¼ cup finely chopped red onion

1 clove garlic, minced

1 Tbsp minced fresh parsley

1 Tbsp snipped fresh oregano (1/2 tsp dried oregano)

1 Tbsp olive oil

1 Tbsp red or white wine vinegar

4 oz feta cheese, coarsely crumbled

Combine all but the feta, mix well. Add feta and gently stir it in. Cover and chill for 2-6 hours. Serve with pita chips or tortilla chips.

________________________________________________________________________________

Golden Turmeric Dip (Hummus)

½ cup tahini, whisked smooth

¼ cup warm water

¼ cup lemon juice

1 Tbsp honey or agave syrup

2 ½ tsp turmeric

2 cloves garlic

Salt and pepper to taste

Toasted sesame seeds for garnish

Fresh cilantro, chopped, for garnish

Blend in a blender, add salt and pepper to taste. Pour into serving dish. Garnish.

________________________________________________________________________________

Hummus

1 19 oz can chickpeas (garbanzo beans)

3 Tbsp lemon juice

2-6 Tbsp chicken stock or water

1 Tbsp olive oil

½ -1 clove garlic, minced

¼ tsp Tabasco

½ tsp sesame oil

½ tsp cumin

Salt and pepper

Blend until smooth. Spread into a shallow bowl, drizzle with olive oil, sprinkle with chopped parsley.

I use ¼ cup tahini (sesame butter) in place of water, olive oil, and sesame oil.

________________________________________________________________________________ 

Zucchini “Crab” Cakes

Another great recipe using zucchini. Once made them for a vegetarian guest, everyone else was demanding them, too.

2 ½ cups grated zucchini, squeeze dry

1 egg, beaten

2 Tbsp butter, melted

1 cup dried bread crumbs, seasoned

¼ cup minced onion

1 ½ tsp Bay Seasoning

¼ cup flour

½ cup oil for frying

Combine zucchini, egg, and butter. Add crumbs, onion, and seasonings. Mix well. Shape into patties. Dredge in flour. Fry on both sides. Drain on paper towels.