Courses: Appetizer

Cranberry Orange Salsa

cranberry-orange-salsa

 

 

 

 

Photo by Simply Fresh Dinners

 

 

Cranberry Orange Salsa
 
Prep time
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A clean fresh salsa for crackers cheese on top of fish or by itself. A lot of color, flavor and texture to complement your menu. Adding Capizzano Olive Oils & Vinegars. Original recipe by Simply Fresh Dinners and photo credit.
Author:
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 3 cups
Ingredients
  • Ingredients:
  • 1 pound cranberries, washed and drained
  • ⅓ cup real Maple Syrup + 2 TB Capizzano’s Aged Maple Balsamic
  • 3 Tablespoons Zest of an Orange
  • 3 Granny Smith Apples organic, diced into small chunks
  • 2 Oranges peeled, seeded and diced
  • 1 teaspoon Sea Shakes with Cayenne Pepper
  • ¼ bunch of cilantro
  • 6 green scallions, washed and sliced thinly
Instructions
  1. Instructions:
  2. Put cranberries in food processor – pulse intermittently until chopped. Put chopped cranberries in a large bowl. Add maple syrup mix into cranberries stir well. Cover and let sit at room temperature for 1 hour letting flavors blend together.
  3. Test the flavor, you can add a bit more maple syrup if needed.
  4. Combine remaining ingredients to cranberries and mix well. Chill for an hour before serving.
  5. Serve with crackers, cheeses, on top of fish or just by itself a wonderful complement to your menu.
  6. Mix can be made up to 3 days ahead.
  7. Note: I add the apples into my food processor and pulse into small chunks.
 

Walnut Green Bean Spread (Hummus in a Whole New Way)

Walnut Green Bean Spread
 
Prep time
Total time
 
A tasty dairy free variation on vegetables or crackers. Serves 6 - 8 Hummus in a whole new way!
Author:
Recipe type: Appetizer
Cuisine: Mediterranean
Ingredients
  • Ingredients
  • ½ pound green beans
  • Small onion, thinly sliced (1/2 cup)
  • 2- 3 TB UP Extra Virgin Olive Oil (I used Wild Mushroom Sage Infused EVOO)
  • ¼ tsp. Makai Sea Salt to taste
  • ½ cup walnuts
  • ½ tsp. white miso or 1 tsp lemon juice (I used fresh lemon juice)
  • Fresh ground pepper to taste
  • Red Bell Peppers, diced to garnish top for color
  • Carrots, Celery or red pepper, sliced thinly to use for dipping
Instructions
  1. Method:
  2. Wash & snip green beans. In medium pan low heat, steam the green beans covered in ½ inch of water until tender, about 10 minutes. Drain. Set aside.
  3. Slice the onion thinly, should be about ½ cup. Heat the EVOO in a pan medium heat. Add onions, sauté for 3 minutes. Add sea salt, reduce heat, and cook covered for 5 minutes or until soft. Uncover, raise the heat to medium high cook for 10 minutes until browned, stirring often.
  4. Grind walnuts in a food processor. Add the cooked green beans and onions process thoroughly. Add miso or lemon juice and pepper process for a few more seconds, until blended. Should be looking like a hummus spread.
  5. Taste and adjust seasoning if needed. Transfer to a glass bowl. Drizzle desired Extra Virgin Olive Oil on top before serving. I used Wild Mushroom & Sage Infused Olive Oil.
  6. Cut peppers, celery and/or carrots in thin pieces or use your favorite crackers to dip into this delicious goodness.
  7. Garnish with parsley or thinly diced red peppers as desired.