1.

Marinated Olives & Feta

Ingredients: 1 cup sliced pitted olives 1/2 cup diced feta cheese 2 tablespoons extra-virgin olive oil Zest and juice of 1 lemon 2 cloves garlic, sliced 1 teaspoon chopped fresh rosemary Pinch of crushed red pepper Freshly ground pepper to taste crackers Directions Combine olives, feta, oil, lemon zest and juice, garlic, rosemary, crushed red pepper and black pepper in a medium bowl. Mix well than top crackers with mixture. Enjoy!

2. Pimiento Cheese
Ingredients: 1 1/2 cups shredded reduced-fat sharp Cheddar cheese 1/4 cup low-fat mayonnaise 1 4-ounce jar sliced pimientos, drained and chopped 2 tablespoons minced scallions Hot sauce (optional, for taste) Directions Combine cheese, mayonnaise, pimientos, scallions and hot sauce (if using) in a medium bowl. Mix well than top crackers with mixture. Enjoy!

3. Tomato-Basil Skewers
Ingredients: 16 small fresh mozzarella balls 16 fresh basil leaves 16 cherry tomatoes 16 skewers Extra-virgin olive oil, to drizzle Coarse salt & freshly ground pepper

Directions Thread on mozzarella, basil and tomatoes on the skewers. Drizzle with oil and sprinkle with salt and pepper.

4. Tomato & Basil Finger Sandwiches

Ingredients: 4 slices whole-wheat bread 8 teaspoons reduced-fat mayonnaise, divided 4 thick slices tomato 4 teaspoons sliced fresh basil 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper Directions Cut bread into rounds slightly larger than your tomato. A biscuit cutter works well. Spread each slice with 2 teaspoons mayonnaise. Top with tomatoes, basil, salt and pepper.

5. Stuffed Tomatoes
Ingredients: 4 plum tomatoes, halved Cottage cheese Freshly ground pepper, to taste 2 teaspoons sliced fresh chives Directions Scoop out insides of tomatoes. Scoop in cottage cheese than sprinkle with pepper and chives.

6. Apricot Canapes
Ingredients: 16 dried apricots 8 teaspoons crumbled blue cheese 2 ounces chopped shelled pistachios 1/2 teaspoon honey Freshly ground pepper

Directions Top each apricots with 1/2 teaspoon cheese. Sprinkle with pistachios and drizzle with honey. Then sprinkle with pepper.

7. Tofu Lettuce Wraps with Miso Sambal

Ingredients: Miso sambal: 2 tablespoons chile paste with garlic 2 tablespoons chopped peeled fresh ginger 2 tablespoons white miso (soybean paste) 2 tablespoons rice wine vinegar 1 1/2 tablespoons sugar 1 1/2 teaspoons dark sesame oil Wraps: 1 cup matchstick-cut English cucumber 1/2 cup cilantro sprigs 2 tablespoons chopped dry-roasted peanuts 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch-thick strips 1/2 avocado, peeled and thinly sliced 12 large Boston lettuce leaves Directions Preparing the miso sambal: In a blender combine chile paste with garlic, ginger, white miso, rice wine vinegar, sugar, and the dark sesame oil. Process until smooth. Preparing the wraps: divide cucumber, cilantro, peanuts, tofu, and avocado evenly among lettuce leaves. Drizzle each with about 1 1/2 teaspoons the miso sambal mixture and roll up.

8. Marinated Mozzarella
Ingredients: 3 (8-oz.) blocks mozzarella cheese 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved 1/2 cup olive oil 3 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon dried oregano 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper

fresh flat leaf parsley sprigs (optional) Directions Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish. Whisk together 1/2 cup olive oil, chopped parsley, and then add the garlic potter, onion potter, dried oregano, Italian seasoning, salt and pepper. Then pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Move mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, if desired.

9. The Nutty Cheese Ball

Ingredients: 1 cup walnuts 1/4 teaspoon kosher salt 4 ounces oil-packed sundried tomatoes 1 (14-ounce) log goat cheese directions Put the walnuts in a small food processor until chopped. Put into a shallow bowl and set aside. Pulse the tomatoes and salt in a food processor until smooth and is like paste form. Mold the goat cheese log into a ball with your hands, then press the sundried tomato paste onto the ball until and cover. Roll the ball in the walnuts until fully covered. Serve immediately or refrigerate until needed. They will keep, chilled, for a week.

10. Marys Bloody Tomatoes

Ingredients: 4 celery stalks 1/2 teaspoon Worcestershire sauce 2 teaspoons vodka 1 pint grape tomatoes 1 teaspoon horseradish 1 lime 1/2 teaspoon Tabasco or other hot sauce Directions

Dice the celery stalks and mix with the vodka, horseradish, hot sauce, and Worcestershire sauce. Then let sit at room temperature for an hour or in the refrigerator overnight to allow the flavors to marinate.

Slice the tomatoes in half lengthwise and scoop the seeds out using a spoon. Drain excess liquid from the celery mixture. Then fill the hollowed-out tomatoes with small scoopfuls of the marinated celery. Zest the lime and sprinkle the peel over the tomatoes before serving.

11. Radish-Scallion Butter

Ingredients: 6 radishes, red bulbs only 1 stick unsalted butter, softened 1/4 cup minced scallions, white and light green parts only 1/4 teaspoon Directions Trim and clean the radish bulbs of any extra leaves or roots. Grate the radishes with a box grater or food processor disc. Wring the excess water out of the grated radishes using a kitchen towel, or paper towel. (more watery than you think) Stir the radishes, scallions, softened butter, and salt together with a fork. Scrape the butter into a serving dish and refrigerate for an hour to allow the butter to re-firm slightly. Can be used with crackers or bread.

12. Mediterranean Feta Dip

Ingredients: 1/2 pound feta cheese 2 cloves garlic 1/2 cup basil leaves 1/3 cup chopped dry (not oil-packed) sundried tomatoes 1/2 cup olive oil Directions

Whip all ingredients together in a food processor until well blended. Serve immediately or refrigerate up to a week.

13. Goat Cheese and Chive-Stuffed Peppadews

Ingredients:

1 (4-ounce) log goat cheese, softened at room temperature 2 tablespoons fresh chives, minced 1/4 cup heavy cream (may not need entire cup of cream) 24 peppadew peppers, drained if from a jar Direction

Mash the goat cheese and the heavy cream together with a fork until the goat cheese is smooth. Stir in the chives until well combined. Open a gallon-size zip-lock bag and fold the sealable top edges over to make a wider opening. Spoon the goat cheese into the bag and squeeze into one of the bottom corners. Cut the very tip off the corner to create a disposable piping bag. Open each peppadew, shaking off any excess moisture, and pipe the goat cheese into the pepper. Serve immediately or refrigerate overnight.

14. Lemon Tart Tart

Ingredients: 2 tbsp. butter 1 cup brown sugar 6 egg yolks 1 lemon, juice and rind pinch of salt 1 pkg Pepperidge Farm flaky pastry patty or tart shells Directions Mix filling by creaming together butter and sugar, blending with beaten egg yolks, adding lemon juice, grated rind and salt. Drop in heaping teaspoonfuls into patty shells. Let sit at room temperature until filling becomes firmer. Enjoy.

15. BOCCONCINI DI MELANZANA

Ingredients:

4 eggplants 16 dried tomatoes in olive oil (or plain dried tomatoes) 4 mozzarella balls 16 large basil leaves

3 tbsp. balsamic vinegar (or wine vinegar) 9 tbsp. olive oil 1/2 tbsp. dried oregano flakes 1 tbsp. lemon juice 1 tsp. mustard salt and pepper, to taste Directions: Mix the lemon juice, vinegar, the oregano and salt and pepper. Then add the mustard and pour the oil little by little while with whipping mixture. Cut the eggplants in 1/4-inch slices. Sprinkle with salt and put them onto paper towels to drain, may take 30 min. After drizzle only one side with oil. Assemble the bocconcini like a sandwich, placing a slice of mozzarella, a dried tomato and a basil leaf between two eggplant slices. Optional: heat to melt mozzarella if desired.

16. SPICY STUFFED CELERY Ingredients: celery cream cheese Tabasco sauce celery salt Directions Wash and cut celery ribs to desired length. Fill with cream cheese. Shake on desired amount of hot sauce. Sprinkle with celery salt. Enjoy! 17. TORTILLA PINWHEELS Ingredients: 8 oz. dairy sour cream 1 (8 oz.) pkg. cream cheese, softened 4 oz. diced green chillies, well drained 4 oz. chopped black olives, well drained 1 c. grated cheddar cheese 1/2 c. chopped green onions Garlic powder to taste Seasoned salt to taste

5 (10") flour tortillas Directions: Mix the filling ingredients together: sour cream, cream cheese, green chilies, black olives, cheese, and green onions. Divide filling and spread over tortillas evenly. Roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap. Cut in slices 1/2 to 3/4 inch thick. Serve with salsa. 18. CUCUMBERMAN
Ingredients:

1 loaf cocktail-size pumpernickel slices 1 (8 oz.) pkg. cream cheese 4 to 6 oz. sour cream 1 (4 oz.) Hidden Valley Ranch Dressing mix Cucumbers, sliced Dill weed Directions Cream softened cream cheese. Add enough sour cream to make desired consistency for spreading on bread slices. Mix in 1 small package Hidden Valley (dry) Ranch Dressing mix. Spread mixture on Pumpernickel slices. Top with a slice of cucumber. Sprinkle cucumber with dill weed. Refrigerate and serve. 19. Mango Salsa Ingredients: 1 mango - peeled, seeded and chopped 1/4 cup finely chopped red bell pepper 1 green onion, chopped 2 tablespoons chopped cilantro 1 fresh jalapeno chile pepper, finely chopped 2 tablespoons lime juice 1 tablespoon lemon juice

Directions
All ingredients must be finely chopped. In a medium bowl, mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving. 20. Japanese Fusion Guacamole Ingredients:

2 large avocados - halved, peeled, and pitted 1 lime, juiced 1 onion, minced 2 jalapeno peppers, or to taste, seeded and minced 10 shiso leaves, chopped 1 tablespoon minced fresh ginger root 1 teaspoon wasabi paste 1/2 teaspoon ground white pepper 2 drops hot pepper sauce (such as Tabasco) 1 tomato, chopped salt and black pepper to taste

Directions
Place the avocados, lime juice, onion, jalapeno pepper, shiso leaf, ginger, wasabi paste, white pepper, and hot sauce into a bowl. Mash until no large pieces of avocado remain, or to your desired consistency. Gently fold in the chopped tomato and season to taste with salt and pepper before serving. 21. Spring Rolls with Lemon-Ginger Dipping Sauce Ingredients: cup raw tahini 2 Tbs. raw agave nectar 4 tsp. nama shoyu or soy sauce 1 Tbs. lemon juice 2 tsp. minced fresh ginger 8 Swiss chard or romaine lettuce leaves, tough stems trimmed cup grated or julienned carrots cup grated or julienned raw beets medium red bell pepper, seeded and thinly sliced or julienned ( cup) cup mung bean or sunflower sprouts 8 large fresh basil leaves 4 sprigs fresh mint Directions Lemon-Ginger Dipping Sauce: Whisk together all Ingredients and 1/2 cup water in small bowl. Spring Rolls: Fill each chard or lettuce leaf with pinch of carrots, beets, bell pepper, and sprouts. Top with basil and mint. Roll chard leaf into an eggroll, tucking in edges like a wrap. Serve with Dipping Sauce.

22. Blueberry-Cucumber Smoothie

Ingredients:

2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups) 1 cup low-fat vanilla yogurt 1 cup frozen blueberries 12 Tbs. honey or agave nectar 1 Tbs. lemon juice Directions Place all Ingredients: in blender, and blend until smooth. 23. Special Sweet Potato Salad Ingredients:: 2 (15 oz.) cans sweet potatoes, drained 2 stalks celery, diced 4 green onions, sliced 1 green bell pepper, diced 5 oz. (half of 10 oz. jar) Dijon mustard 1/4 cup Miracle Whip salad dressing Salt and pepper to taste Directions : In large bowl, combine all Ingredients and mash with potato masher. Serve immediately, or chill in the fridge for an hour or two.

24. Spring Rolls with Carrot-Ginger Dipping Sauce Ingredients:

rice-paper wrappers 2 cups radish sprouts ( 1/2 ounce) 1 red beet, trimmed and thinly sliced crosswise 1 medium carrot, peeled and julienned 1 cucumber, julienned 1 red bell pepper, stem and seeds removed, julienned

3/4 cup coarsely grated daikon 3 medium carrots, peeled and coarsely chopped 1 small shallot, quartered 2 tablespoons coarsely grated peeled fresh ginger 1/4 cup rice-wine vinegar (not seasoned) 2 tablespoons low-sodium soy sauce 1/4 teaspoon toasted sesame oil Pinch each of coarse salt and freshly ground pepper 1/4 cup vegetable oil 1/4 cup water

Directions Spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable. Transfer to your work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining can make up to 5 more rolls. Dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. 25. Golden Gazpacho Ingredients: 2 pounds yellow heirloom tomatoes, cored and quartered 1 small yellow onion, diced 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced 1 yellow bell pepper, ribs and seeds removed, cut into large chunks 1 garlic clove, thinly sliced

1/2 cup carrot juice 3 tablespoons sherry wine vinegar 2 tablespoons olive oil Coarse salt 1 avocado 1 small red heirloom tomato

Directions In a blender or food processor, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours. At serving time, dice the avocado and the red tomato. Serve soup in chilled bowls topped with the avocado and tomato. 26. Spicy Black-Eyed Pea Dip Ingredients: 1 Can diced tomatoes, drained 1 Can black-eyed peas, drained 1 green pepper, diced 1 medium onion, diced 1 small bottle zesty Italian dressing Jalapenos, chopped (to taste) ...Or you can skip this and use Rotel tomatoes (with green peppers) for the diced tomatoes Directions Mix all Ingredients: together and refrigerate 27. Artichoke Salsa Ingredients:

180g tinned artichoke hearts, drained and chopped 3 large plum tomatoes, chopped 2 tablespoons chopped red onion 4 tablespoons chopped black olives 1 tablespoon chopped garlic 2 tablespoons chopped fresh basil

salt and freshly ground black pepper to taste

Directions In a medium bowl, mix together all Ingredients:. Serve chilled, or at room temperature, with tortilla chips. 28. LADY FINGER CAKE Ingredients: 3 pkgs. lady finger 8 oz. cream cheese 2 1/2 pts. heavy cream 1 pkg. lemon or chocolate pudding and pie filling, cooked 3/4 c. sugar 1 tsp. vanilla 1/4 c. walnuts, chopped Directions Line a pan with half of lady fingers on the bottom and sides. Beat cheese, sugar and vanilla until creamy. Whip cream until thick, then blend with cream cheese mixture. Pour half the mix into the pan. Add layer of rest of lady fingers. Top with remaining cheese mixture, then spread with cooled pudding which was made according to package directions. Refrigerate overnight or at least several hours. Top with chopped nuts. 29. Date Wraps Ingredients: 16 thin slices prosciutto 16 whole pitted dates Freshly ground pepper, to taste Directions Wrap a slice of prosciutto around each date. Grind pepper on top.