Grilled Vegetable Bruschetta and Bacon-Studded Cheese and Onion Tart
This is a great bruschetta to make in late summer when gardens are overflowing with eggplant, zucchini and peppers. Add some freshly picked herbs and a bit of garlic and you have a very tasty treat.
Goat Cheese and Sun-Dried Tomato Crostini
Simple, elegant and delicious, these crostini get any meal off to an excellent start.
Suneeta’s Cilantro Mint Chutney
Suneeta’s Cilantro Mint Chutney
This recipe is adapted from one that appeared in Easy Indian Cooking by Suneeta Vaswani. It makes a very fresh-tasting salsa that is delicious on Green Plantain Chips (page 211) or tortilla chips. It also makes a wonderful dipping sauce for cold boiled shrimp or samosas
Zucchini Fritters and Fresh Corn Cakes
Serve these fritters as part of an antipasti spread. They are great on their own or, if you like to gild the lily, even better with a bowl of Tzatziki alongside.
Shrimp Samosas
Pleasantly spicy, yet relatively light, these shrimp-stuffed samosas are a special treat. They are particularly delicious accompanied by Suneeta’s Cilantro Mint Chutney
Nippy Oyster and Bacon Dip With Crisp Potato Wedge
This rich, creamy dip is very versatile. Spoon into a serving bowl and surround with a big platter of vegetables for dipping, such as blanched broccoli, cauliflower or Brussels sprouts, or crispy potato wedges If simplicity is the order of the day, open a bag of potato chips. Either way, this dip always earns rave reviews.
Seafood Kabob
No fuss gourmet. Serve this with salad for a low cal and delicious dinner
- 8 oz scallops 250 g
- 12 oz raw shrimp (tails on) 375 g
- 1 cantaloupe melon (30 balls) 1
- 1 honeydew melon (30 balls) 1
- 1⁄4 cup lemon juice 60 mL
- 2 tbsp butter, melted 30 mL
- 1⁄4 cup brie cheese (remove skin) 60 mL
- 1⁄4 cup light cream 60 mL
- On six 8-inch (20 cm) skewers, alternate seafood and melon balls. Mix lemon juice and butter. Broil kabobs 10 minutes, turning and brushing occasionally with lemon juice mixture. (Seafood should be opaque.) In a small saucepan, melt cheese and gradually whisk in cream. Drizzle the cheese mixture over kabobs. Broil until golden brown. Serve over rice. Serves 6.
- Note: 2 lbs (1 kg) of firm fish such as monkfish, shark or swordfish is a tasty alternative to the scallops and shrimp.
- What you seize is what you get!
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