I know I have the desire to cleanse after splurging through the holiday season. I believe we can do this and still enjoy amazing gourmet delights without succumbing to the juice phase we see on every other street corner and read in every other trending diet articles.
Here are a few I just created for our New Years Eve party!
More to come:)
May 2016 be filled with love, health, good food, great workouts and a stress free mind!
MUSHROOM PATE TAPAS – 12 servings
2 heads of baby romaine – clean and separate
1 head of red endive – clean and separate
24 mixed mushrooms – cremini, porcini or chanterelle – clean and slice
3 cloves garlic – minced
2 tsp. ancho powder
12 sun dried tomatoes – preferably fresh from your local Italian market
48 sage leaves
1 can cannellini beans
Red chili flakes
Salt n pepper
Sauté mushrooms and garlic on medium heat for 10 – 15 minutes
Cool and put in Blender to puree. Remove to a bowl and add salt, pepper and ancho powder, mix and set aside
Drain and rinse cannellini beans, set aside
Slice sundries tomatoes into ¼ “ slices
Clean and dry sage leaves. Heat cast iron pan and lightly coat with olive oil. Place sage leaves individually in pan and cook until crisp. Remove and place on a paper towel.
Spread a tablespoon of the mushroom pate on each romaine leaf
Add 5-6 cannellini beans, add a few slices of sun dried tomatoes, sprinkle with chili pepper, grate parmesan cheese, salt and pepper and add 2 sage leaves….finish with a sprinkle of balsamic vinegar.
Arrange on a platter and sprinkle balsamic vinegar and slices of red endive on top.
Chill until ready to serve
OLIVE STUFFED BABY ARTICHOKES
Baby Artichokes – best if preserved in olive oil
Nicoise olives – pitted
Salt n pepper
Drain artichokes and cook on heat in a cast iron pan turning frequently till brown on all sides
With a sharp knife remove a little of the artichoke center and place olive in the center. Sprinkle with chili peppers, salt and pepper
Serve room temperature