Sourdough Toast with Roasted Apricots

Sourdough is one of the most ancient (date from around +5000 BCE in the Fertile Crescent and 

Egypt) and popular form of leavening bread (process of generating and trapping gases in dough to make it rise, hence a light, airy, and porous texture). 

Many cultures have their own home-made recipes. The fermentation process gives its sour taste. It has excellent source of: calcium, potassium, magnesium, floret, and niacin. But it is not gluten-free, because it made of wheat, rye, or barley flour. 

'Care for a different breakfast or add to a brunch?

Serves 2

Preheat the oven to 375ºF (185ºC)

4 organic apricots, cut in half

1 Tbs. (15 g) organic honey

1 tsp. (5 ml) each: extra-virgin olive oil and organic lemon zest

2 springs of thyme

1/2 cup (65 g) organic ricotta cheese

2 slices of toasted organic sourdough bread

~Ancient Egyptian~

l   /wa/ 1. Place the apricots, cut-side up, on a backing sheet.

l l /sen/ 2. Drizzle with honey and olive oil, and thyme springs on top.

l l l /khemet/ 3. Roast about 15-18 minutes, until softened and lightly caramelized.

l l l l /feden/ 4. Remove and strip the thyme leaves off  (set aside) and discard the stems.

 l l l /dje/ 5. In a bowl, stir the lemon zest, honey, and ricotta cheese.

  l l 

l l l /sejes/ 6. Spread the mixture onto the toast, top with roasted apricots, and their juice.

l l l 

 l l l l /sefekh/ 7. Garnish with the thyme leaves.

  l l l 

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Asparagus with Hard Boiled Eggs à la French

 In 20 minutes you can have a French appetizer on the coffee table.

France is one of five European countries that grown white asparagus, which are grown underground. There are special festivals from mid-April to June 24th just for white asparagus.

Asperges et œuf (French)

Severs 4

Preheat the oven to 450ºF/230ºC

bunch of organic white or green asparagus, trimmed

4 Tbs. (60 ml) olive oil

Himalayan salt and black pepper

2 Tbs. (30 ml) organic lemon juice

grated (dairy-free) cheese, eg. Parmesan

4 organic hard boiled eggs

un 1. Place the asparagus on a large sheet pan.

deux 2. Drizzle with oil and season to taste.

trois 3. Roll the asparagus in the oil, then spread in a single layer on the baking sheet.

quatre 4. Roast about 8-12 minutes until they are tender and lightly browned.

cinq 5. Remove and drizzle with lemon juice and cheese.

six 6. Peel the cold eggs and slice horizontally.

sept 7. Serve a sliced egg with the asparagus on four plates or in bowls.

Try other asparagus dishes: https://veggiefernandezs.blogspot.com/search/label/asparagus

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Marinated White Beans à l'Italian

White beans (fagioli bianchi) can be cannellini beans (large, nutty, creamy), white kidney beans, Great Northern beans (medium-sized), and navy beans (small and creamy). They are a stable in Italian cuisine, used in soups (eg. minestrone), salads, and other dishes with garlic, olive oil, and sage (eg. fagipoli all'uccelletto). 

Cannellini marinati (Italian)

Serves 4

2 15-ounce can (850 g) organic cannelloni beans, drained and rinsed

1/4 cup (60 ml) olive oil

2 Tps. (30 ml) white wine vinegar or balsamic vinegar 

chopped organic red onion

oregano

minced organic garlic

parsley

basil

red pepper flakes

organic pitted olives 

optional:

• organic lemon juice and zest
• chopped rosemary or thyme
• (gluten-free) toasted bread, crumbed  

uno 1. Whisk together: oil, garlic, parsley, basil, vinegar, spices, and optional lemon.

due 2. Add the beans, olives, and optional bread, then toss.

tre 3. Cover and refrigerate for at least 30 minutes.

quattro 4. Garnish with chopped red onions.

cinque 5. Serve:

• as a side dish
• snack
• in a wrap 
• in a sandwich
• salad
• on paste

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Blueberry-Mango Salsa

A fruity salsa for grilled fish, chicken, tacos, or an appetizer with chips is found in many places in Mexico and the U.S. Don't forget the jalapeños, or not!

Makes +2 cups (+260 g)

Severs 6

~Use organic ingredients as much a possible.~

chopped red onion

1/4 cup (160 ml) lime juice

dash of red chili flakes or deseeded minced jalapeño to taste

1 ripe mango, peeled, pitted and diced small

1 cup (130 g) blueberries

1 diced avocado

1 Tbs. (15 ml) olive oil

chopped cilantro or parsley

optional: 1/2 cup (65 g) black beans, drained

uno 1. Mix the lime juice and chili flakes.

dos 2. Sit for 5 minutes.

tres 3. Mix the rest of the ingredients together.

cuatro 4. Stir in the lime juice.

cinco 5. Serve over fish or chicken, in tacos, or set out for an appetizer.

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Herb Vegan Cheeseball

 The cheeseball has all the favor for an appetizer or other usages*! 

Bite of history: In the early 1800s, a farmer presented an unusual grift to President Thomas Jefferson, a 1,235 pound (560 g) cheese ball (aka The Mammoth Cheese). Cheese ball were not popular for the next 150 years. It resurface in a 1944 cookbook. There are many variations today. 

Makes 1 cup (130 g)

1/2 cup (65 g) nuts, each organic mixture of two of your choice, eg. cashews, peanuts,  sunflower seeds

1/4 cup (30 ml) water or dairy-free milk

2 Tbs. (30 ml) organic each: lemon juice and apple cider vinegar

1 organic garlic, minced

1/4 cup (30 g) (total) chopped or dried herb(s) 

• basil (sweet)
• chives (onion flavor)
• parsley (bright green look and flavor)
• rosemary (woody aroma)
• dill (tangy, grassy flavor)
• thyme (earthy flavor)

If you like...

• "green" mix: parsley, chives, and oregano
• garlic taste: parsley, thyme, basil, bill, and marjoram
• Italian flavor: basil, oregano and rosemary
• herb and nut mix: parley, chives, and dill

1. Bring a kettle of water to a boil.

2. To a heatproof bowl, add the nuts and pour water over. Set for 20 minutes.

3. Drain and add 1/4 cup (30 ml) water/milk, lemon juice, vinegar, and garlic.

4. Blend until mixture is smooth.

 (a) If it is very thick, add 1 Tbs. of water/milk at a time.

5. Transfer to a bowl and add the chopped herbs.

6. Roll or form a block.

7. It will keep in refrigerate for up to 3 days.

*Other usages:

• spread on (gluten-free) bread or crackers 
• speed on cooked meat
• drops on roasted vegetables
• layered in a lasagna
• dip for raw vegetables
• etc.

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A Cheesecake Dip à la Berries

Always buy organic berries! Now, let's made a dip for the special gathering of friends and family.

Serves 8

~Use organic as much a possible.~

1/2 cup (65 g) each: strawberries, blueberries, blackberries, raspberries (and from Oregon, marionberries)

2 Tbs. (30 g) sugar

2 Tbs. (30 ml) orange juice

zest of 1 orange

8 ounces (225 g) (dairy-free) soft cream cheese or yogurt

1/2 cup (120 ml) (dairy-free) sour cream

1 tsp. (5 ml) vanilia extract

2 Tbs. (30 g) honey

1 tsp. (5 g) cinnamon

(gluten-free) crackers

garnish: mint

1. Toss the berries in a bowl with orange juice and zest.

2. Use a mixer to blend the creams, vanilla, honey, and cinnamon.

3. Spread on a plater.

4. Topped with the berries.

5. Garnish with the mint.

6. Serve with the crackers.

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Meatballs à la Hawaiian (slow cooker)

Hawaiian cuisine is a reflection of  a mix of cultures from Polynesia, North America, East Asia, and Portugal. Beef was introduced by the Mexican cowboys working on cattle ranches. 

Serve as main meal or as appetizers.

'i'o 'i'o (Hawaiian)

serves 12

~Use organic ingredients as much as possible.~

3 pounds (1.365 g) of frozen meatballs ('i'o 'i'o)

1 can pineapple chunks, drained and reserve the juice

1 bell pepper, cut into chunks

minced onion

1 cup (240 ml) barbecue sauce or ketchup

1 Tbs. (15 ml) Worcestershire sauce

1/4 cup (60 ml) soy sauce or gluten-free liquid aminos

1/4 cup (60 ml) rice wine vinegar or apple cider vinegar

1/4 up (30 g) brown sugar

1 Tbs (15 g) grated ginger or 1/4 tsp. (dash ot two of powder ginger)

3 garlic cloves

2 Tbs. (30 g) chopped chives

sesame seeds

cooked rice (for main meal)

ʻekahi 1. Place in the a slow cooker: frozen meatballs, pineapple, bell pepper, and onion

ʻelua 2. Whisk BBQ sauce/ketchkup, soy sauce/liquid aminos, Worcestershire, vinegar, and sugar.

ʻekolu 3. Whisk in the ginger and pour over the meatballs. 

ʻehā 4. Cook high for 2-3 hours.

'elima 5. Serve with chipped chives and sesame seeds or with rice for main meal.

Try:

Hawaiian Tofu Bowl: https://veggiefernandezs.blogspot.com/2024/03/hawaiian-tofu-bowl.html 

Hawaiian Vegetable Bowl: https://veggiefernandezs.blogspot.com/2016/08/hawaiian-vegetable-bowl.html

Pineapple Chicken à la Hawaiian (slow cooker or instant pot): https://veggiefernandezs.blogspot.com/2024/11/hawaiian-pineapple-chicken-slow-cooker.html

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Party Nuts à la Spicy, Salty, and Sweet!

Teat your guest to some holiday nuts or just have them around when you like a snake.

Serves 16

Preheat the oven to 350ºF (175ºC)

1 cup (455 g) each organic: walnut and pecan halves; unsalted almonds and cashews

1/4 tsp. (1,2 g) cumin and cayenne pepper

1/2 cup (65 g) organic sugar

1/4 cup (60 ml) water

1 Tbs. (15 g) butter

1 tsp. (4 g) Himalayan salt

1/2 tsp. (2 g) black pepper

1. Line a baking sheet with foil and spray with cooking oil.

2. Mix all the nuts in a bowl.

3. Toss with the spices.

4. Heat the sugar, water, and butter over medium heat. Cook about a minute.

5. Pour over the nuts and stir to coat.

6. Transfer to the baking sheet and bake for 10 minutes.

7. Stir nuts with the syrup and spread out in a single layer.

8. Bake for about 6 more minutes.

9. Cool before serving.

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Meatballs with Ground Turkey and Grated Apple

I'm always thinking of different recipes for ground turkey. Serve as a side dish or on pasta. Make smaller meatballs and serve as appetizers. -Mike

Preheat the oven to 375ºF/185ºC

1 pound (455 g) organic ground turkey

2 grated organic apples, with the skins

2 Tbs. (30 g) hemp or flax seeds

chopped chives

1 Tbs. (6 g) garam masala

1 tsp. (2 g) garlic powder

2 tsp. (10 ml) sesame oil

1 1/2 tsp. (8 ml) soy sauce or gluten-free liquid amino

1 organic egg

1. In a bowl, add turkey, grated apples, hemp/flax seeds, chives, spices, soy sauce/liquid amino, sesame oil, and the egg.

2. Mix and form into meatballs.

3. Add some sesame oil to a skillet and brown them about a minute one each side. 

4. Place them to a lined baking sheet.

5. Bake for 5 minutes, then turn and bake another 5 minutes. (instead temperature for the meatball 165ºF/74ºC).

6. Remove, cover the baking sheet. Rest for 3 minutes.

Would you like to try other turkey recipes? https://veggiefernandezs.blogspot.com/search/label/turkey

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Goat Cheese and Grape Crostini

 Try this delicious appetizer for your next get-together event. 

Crostini di formaggio di capra e uva (Italian)

12 servings

Preheat the oven to 375ºF (185ºC)

2 cups (260 g) organic red grapes

1 cup (130 g) each organic: pecans cut in half and olives

1 Tbs. (15 ml) balsamic vinegar

2 Tbs. (30 ml) olive oil

1 1/2 Tbs. (9 g) chopped rosemary

1 (gluten-free) baguette

goat cheese

cracked pepper

organic honey

uno 1. Add grapes to one side of a baking sheet, olives and peans to the other side

due 2. Whisk the balsamic, 1 Tbs. (15 ml) olive oil, and 1 Tbs. (6 g) rosemary.

tre 3. Drizzle mixture over the baking sheet. Keep the two sides separated as you toss them.

quattro 4. Bake for 8-10 minutes, until the pecans are toasted (They can burn quickly.)

cinque 5. Slice the baguette into about 35 slices.

sei 6. Lay them on another baking sheet and brush with olive oil.

sette 7. Remove the pecan and olives, but leave the grapes bake another 10 minutes.

otto 8. Place the bread in the other on another rack to toast.

nove 9. Chop the olives and pecans together.

dieci 10. Remove the wrinkled, burst grapes and lightly toasted bread.

undici 11. Spread a thin layer of goat cheese onto each crostini.

dodici 12. Sprinkle each with the olive pecan mixture.

tredici 13. Cut the grapes in half and add several to each crostini.

quattordici 14. Sprinkle pepper and rest of rostra over each one. 

quindici 15. Drizzle each with honey.

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Garbanzo Salad

Garbano (aka chickpea) is packed with protein; dietary fiber, folate, and minerals. There are many ways to use chickpeas, and this salad can also be used in various ways.

(chickpeas in their shells)

Ensalada de garbanzos (Spanish)

1 can (15 ounce/430 g) organic garbanzos beans, drained and rinsed

1 Tbs. (15 g) each: mustard and chopped pickles

1 Tbs. (15 ml) soy sauce or dairy-free liquid aminos

1/2 cup (120 ml) (dairy-free) mayonnaise

1/2 chopped organic onion

juice of 1 organic lemon

parsley

optional: 

• chopped organic celery
• chili powder
• cayenne
• garlic
• ginger
• cumin
• turmeric
• paprika
• salt and black pepper

uno 1. Mash the beans with a fork or potato peeler 

dos 2. Mix in the rest of the ingredients.

Serve 

• as a salad
• in a wrap
• filler for a toco
• over organic spinach or leaf greens
• side dish
• main dish
• appetizer
• etc.

 Try some of the other bean dishes: https://veggiefernandezs.blogspot.com/search/label/Beans

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Ham, Cheese, and Potato Quiche Appetizers

 Fancy appetizers, quick to make, and voilà, the party is ready to go!

Quiche au jambon, au fromage et 

aux pommes de terre (French)

Makes 12

Preheat the oven to 450F (230C)

1 pound (455 g) organic potatoes

2 Tbs. (30 ml) olive oil

4 organic eggs (substitution: 1 cup/130 g soft organic tofu)

3/4 cup (180 ml) half-and-half or (dairy-free) milk

1 cup (130 g) shredded Gruyère, Swiss, or dairy-free cheese

1 cup (130 g) chopped organic ham

chopped organic chives

salt, black pepper, paprika

un 1. Spray olive oil into twelve muffin cups or use non-stick cups

deux 2. Slice the potatoes very thinly.

trois 3. Microwave for a minute until the slices are soft.

quatre 4. Toss with the olive oil with a little Himalayan sea and paprika.

cinq 5. Place one slice on the bottom of each muffin cup.

six 6. Arrange slices around the edges of the muffin cups, overlapping as needed. Edges will above the cup.

sept 7. Bake for 15 minutes.

huit 8. Remove and reduce the oven to 325F (165C).

neuf 9. Whisk together eggs/tofu, half-and-half/milk, and little black pepper.

dix 10. Stir in the cheese, ham, and chives (save some for garnish)

onze 11. Spoon the mixture into the muffin cups.

douze 12. Bake about 18, until puffy and set.

treize 13. Cool the muffins for 10 minutes.

quatorze 14. Loosen the quiches and place on a plate.

quinze 15. Garnish with extra chives.

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Apple Cheese Bruschetta

 Bruschetta is an Italian antipasto. 

Bruschetta al formaggio di mele (Italian)

Makes 8 servings

Preheat the oven 375F (190C)

(diary-free) organic butter

sliced organic onion

slice organic avocado

8 slices of (gluten-free) baguette or pumpernickel bread

(dairy-free) soft cheese

sliced organic apples

organic honey for garnish

optional leaves:

• thyme 
• basil 
• parsley 

uno 1. Melt the butter.

due 2. Add the onions and thyme and cook until the onions caramelized, about 20 minutes.

tre 3.

Baguette:

 (a) Place the baguette in the oven and lightly toast for 10 minutes.

 (b) Remove and turn over. 

 (c) Turn the oven to boil.

 (d) Spread cheese on each slice of bread.

 (e) Boil until the cheese melts.

Pumpernickel

 (a) Spread cheese on each pumpernickel.

quattro 4. Top with the onions, sliced avocado and apple.

cinque 5. Drizzle with honey and garnish with optional leaves of your choice.

Try some other appetizers: https://veggiefernandezs.blogspot.com/search/label/appetizer

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Korean Zucchini Pancakes or Fritters

Zucchini is in season. This quick and easy dish to so delicious. Make these for a snack, an appetizer, or a light meal!

호박부침(Korean)

/hobak huchim/

Makes 12 fritters or 

2 medium size pancakes

A. Mixture:

1 medium large organic zucchini, shredded (or 2 cups shredded zucchini)
1 tsp. (5 g) sea salt
1 organic scallion, finely sliced
1 organic clove garlic, finely minced
½ tsp. (2,5 g) ground black pepper
1-3 tsp. gochugaru (고추가루) (very hot Korean chile flake; optional) or mix of paprika and cayenne pepper to taste

1 Tbsp. soy sauce or gluten-free liquid aminos
1 tsp. sesame oil
1 organic egg, lightly beaten
1 ½ cups (195 g) (gluten-free) flour
olive oil for frying

B. Dipping sauce: Combine all the ingredients in a small bowl.

2 Tbsp. soy sauce or liquid aminos
1 tsp. sesame oil
2 tsp. rice vinegar
½ tsp. organic sugar
pinch of gochugaru (optional)
pinch of sesame seeds (optional)

일 /il/ 1. Add the shredded zucchini and salt into a mixing bow, stir, massage, then lightly squeeze out the liquid.

이 /ee/ 2. Stir in the scallion, garlic, pepper, gochugaru, soy sauce/liquid aminos, sesame oil, and egg. 

삼 /sam/ 3. Stir in the flour, sit for 10-15 minutes. It can be covered and refrigerated.

사 /sa/ 4. Heat the oil in a large skillet over medium heat.

for fritter:
오 /oh/ 5. Pour about 1/2 inch (12 mm) of oil or for a softer fritter use just a drizzle of oil.

for pancake:

오 /oh/ 5. Scoop a spoonful of batter, about 1/3 cup-1/2  (45-65 g).

               
육 /yook/ 6. Cook until crispy and golden brown, about 3-5 minutes on each side.

칠 /chil/ 7. Drain each fritter or pancake on a plate lined with a paper towel.

팔 /pal/ 8. Serve with the dipping sauce.

Try some other Korean dishes:

Kimchi, Potatoes, and Eggs: https://www.blogger.com/blog/post/edit/4757368533685219635/1137338026520759096

Kimchi Dishes: https://www.blogger.com/blog/post/edit/4757368533685219635/4667515486656032968

Kimchi Dressing and Salad Greens with Avocado and Sweet Potato Fries: https://www.blogger.com/blog/post/edit/4757368533685219635/6644540066229079887

Korean Chicken and Bean Salad: https://www.blogger.com/blog/post/edit/4757368533685219635/2221872262910862416

Homemade Kimchi: https://www.blogger.com/blog/post/edit/4757368533685219635/6105328711088614163

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