Appetizers

BACON-WRAPPED APRICOTS AND DATES
24 small fresh sage leaves
24 organic dried apricots
6 organic pitted dates
8 slices organic, nitrate free (turkey, if you want to be super healthy) bacon cut crosswise into thirds
Toothpicks, for serving

Preheat oven to 375F.

Cut each date into four strips. Place a sage leaf on each apricot and put side by side a strip of date on a piece of bacon. Wrap and place seam-side down on a baking sheet.

Bake until the bacon begins to crisp, about 6 – 8 mins per side.

Remove from oven and serve with toothpicks.

BANANA CORN FRITTERS (GLUTEN-FREE)
¾ cup yellow cornmeal
½ cup all-purpose gluten free flour
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
½ tsp ground chipotle chile or cayenne pepper
1 ¼ cups roughly mashed bananas (about 3 medium)
1 large egg
2 TBS coconut kefir (or buttermilk)
2 TBS canola or coconut oil, divided

Preheat oven to 400°F. Coat a baking sheet with cooking spray. Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and kefir in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.

Heat 1 TBS oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 TBS of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

BELL PEPPER AND GOAT CHEESE CRISPS
1 Tbs olive oil
1 large red or orange bell pepper, chopped
2 cloves garlic, minced
½ tsp sea salt
¼ tsp pepper
2 tsp balsamic vinegar
½ cup chopped radicchio
2 Tbs chopped fresh flat-leaf parsley
½ cup organic goat cheese, at room temperature
24 thick-cut potato chips

In a large skillet heat olive oil over medium heat. Add bell pepper, garlic, salt and pepper. Cook, stirring occasionally, for 5 minutes or until soft.

Add vinegar and cook for 1 minute then stir in radicchio and parsley. Remove from heat.

Carefully spread the goat cheese on the potato chips and top with pepper mixture. Serve immediately.

FRESH TOMATO AND BASIL BRUSCHETTA
2 cloves garlic, minced
14 slices gluten-free French bread (~3/4 in thick)
4 medium tomatoes, seeded and diced
¼ cup chopped red onion
2 Tbs extra virgin olive oil
2 Tbs minced fresh basil
¼ tsp sea salt
1/8 tsp pepper

Preheat oven to 350F. Place bread on an ungreased baking sheet and bake for 5 min on each side or until lightly browned.

In a bowl, combine garlic, tomatoes, onion, oil, minced basil, salt and pepper.

Spoon tomato mixture onto toast slices and serve immediately.

MANGO TEMPEH IN ENDIVE LEAVES
8 oz tempeh, crumbled
½ mango, finely diced
2 Tbs fresh cilantro, chopped
2 Tbs olive oil
1 Tbs fresh lime juice
2 tsp fresh ginger, grated
¼ tsp sea salt
1/8 tsp pepper
3 heads endive divided into 24 leaves

Gently sauté tempeh until lightly golden, remove from heat and allow to cool. Combined cooled tempeh, mango, cilantro, lime juice, ginger, salt and pepper in a medium bowl.

Spoon tempeh mixture into the endive leaves.

SPICY BLACK BEANS AND AVOCADO POLENTA ROUNDS
½ cup black beans
½ avocado, diced
½ jalapeno, finely chopped
1 tsp extra virgin olive oil
Juice from ½ lime (optional)
¼ tsp sea salt
1/8 tsp pepper
1 tube polenta cut into 1/4-inch rounds

In a lightly oiled pan, sauté polenta rounds until golden brown. Set on paper towel to absorb any excess oil.

In a medium bowl, combine beans, avocado, jalapeno, oil, lime juice, salt and pepper.

Top polenta rounds with bean mixture and serve.

SUNDRIED TOMATO PESTO BREAD (GLUTEN-FREE)
Bob’s Red Mill gluten-free pizza dough
½ pint fresh pesto
1 jar of sundried tomatoes, chopped

Prepare Bob’s Pizza Dough as directed. Spray baking sheet with oil. Roll dough out on greased baking sheet. Bake for ½ recommended baking time. Take dough out of oven to spread pesto and chopped tomatoes. Gently roll into a log and put back into the oven for the rest of the baking time. Oil from pesto and tomatoes will drip out of the center of the log and give a nice crust to the loaf. Slice and serve.