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Appetizers & Snacks

How To Make EASIEST Mushroom BACON Appetizer

Bacon in anything is always a hit appetizer. I will show you how to make the EASIEST BACON mushroom appetizer for your holiday or party event for your guests.

Mushroom Bacon Appetizer

½ pound Mushrooms, small diced

1 Leek, thinly sliced

2 Garlic Clove, crushed

2 Tablespoons White Wine, Dry

2 slices Bacon, cooked and diced

¼ cup Parmesan Cheese

2 Tablespoons Heavy Cream Baguettes slices, toasted Mascarpone Cheese

Garnish

Toasted Pecans, finely chopped

Fresh Thyme

Freshly Ground Pepper

1. In a saute pan, add few tablespoons of olive oil, mushrooms, and ½ teaspoon salt. Cook for a few minutes.

2. Add leeks and garlic. Continue to saute until leeks are soft.

3. Add wine cook for another couple of minutes to reduce some of the liquid.

4. Add Cooked Bacon, Thyme and season for Salt and Pepper.

5. Remove from heat and add Parmesan Cheese, Heavy Cream.

To Serve:

6. Add a layer of Mascarpone cheese to the Bruschetta.

7. Add a Tablespoon of Mushroom Bacon filling.

QUICK EASY and Delicious Butternut SQUASH CAKES

QUICK EASY and Delicious Butternut SQUASH CAKES are also known as Fitters, make for a great side dish as well as a healthy snack. Especially if you are trying to sneak more veggies on picky eaters’ plates! This is the perfect season for Butternut Squash anything as we are approaching the Fall season. Not only are Butternut Squash Cakes Quick Easy and Delicious but loaded with lots of nutrients. Butternut Squash Fritters are the ultimate Fall Side Dish!

Butternut Squash Fritters

1 Butternut Squash, about 2 pounds peeled and grated

½ cup Flour (or substitute for Gluten Free option)

½ cup Parmesan Cheese

½ Onion, diced

¼ cup Parsley, chopped

2 Eggs

2 clove Garlic, minced

1 teaspoon Salt

½ teaspoon Pepper Olive oil for frying

1. In a large bowl, add all the ingredients and mix until thoroughly combined. If the squash does not hold together, add a bit more flour.

2. In a large skillet over medium heat, add enough olive oil to coat the bottom of the skillet.

3. Using a spring-loaded scoop, scoop out squash batter and place on the hot skillet.

4. Gently flatten the top of the fritter and cook until the bottom of the fritter is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

5. Place on a paper towel to absorb any access oil.

6. When ready to serve, place cakes on a plate with dipping sauce.

Lemon Herb Dipping Sauce

1 cup Sour Cream 

1 Lemon, Juice and Zest

1 Tablespoon Parsley, Chopped

1 Tablespoon Chives, Chopped Salt and Pepper to taste

1. In a small bowl add all the ingredients and mix until well incorporated.

BEST Caramelized Carrots and Marsala SIDE DISH

Caramelized Carrots and Marsala makes for a great side dish. This an easy side dish recipe. The Caramelized carrots have the perfect amount of sweetness with the rich flavor of the Marsala Sauce. Great for any weeknight dinner as well as adding to the holiday table as a new side dish!

Best Caramelized Carrots and Marsala Side Dish

Serves 4

6 tbsp Butter

1 lb Carrots

3 tbsp Brown Sugar

3/4 cup Marsala Wine

1. Place butter in the skillet and melt.

2. Once melted, add sliced carrots and cook for 5 minutes

3. Add brown sugar and wine to carrots.

4. Continue to simmer until carrots are cooked and liquid is evaporated and clear in color.

5. Add salt and pepper to taste.

EASIEST Ham and Cheese in Puff Pastry

Learn how to make the EASIEST Ham and Cheese in Puff Pastry. These Ham and Cheese Puff Pastry Croissants are fast and easy to make. Great for a grab and go snack, light lunch or dinner that pairs perfectly with a salad. These Ham and Cheese in Puff Pastry can be made ahead or frozen for a quick bake whenever the craving strikes. You can customize these with whatever meat and cheese you have on hand and fill them with whatever the desired amount of ingredients you would like.

EASIEST Ham and Cheese in Puff Pastry

Makes 4 pieces

1 Package of Puff Pastry, thawed

1 Egg Yolk

Ham Slices, quality as desired

Mozzarella Slices, quality as desired

Fresh Thyme, quality as desired

Black Pepper, quality as desired

Preheat oven 400 degrees

1. In a small bowl, add an egg yolk with 1 teaspoon of water and mix until well incorporated. Set aside.

2. Roll out each sheet of pastry sheets to about 1/8” and cut in half vertically and horizontally to make 4 square pieces out of each sheet of puff pastry.

3. Brush the edge of each piece with egg wash.

4. On each square, stack Ham, Mozzarella, Thyme leaves, and Black Pepper.

5. Place a sheet of puff pastry that does not have egg wash on top of the stacked Ham and Cheese.

6. Seal along the edge of the pastry using a fork to crimp the edges.

7. Place on a parchment-lined cookie sheet. Repeat until all four puff pastries are complete.

8. Brush egg wash all over the sealed puff pastries and sprinkle black pepper on top of each.

9. Place in oven and cook for 20 – 25 minutes or until puff pastry is golden brown.

Fennel and Orange Salad | Simple Recipe | Summer Dish

Fennel Orange Salad will become your new summer salad. The juicy oranges pair well with the hint of licorice flavor from the fennel. The vibrant colors of the Fennel and Orange Salad that pair with the citrus flavor from the juices make for a refreshing salad. The Fennel and Orange Salad adds a unique flavor to both sweet and savory dishes that can be served alone or as a side dish.

Orange and Fennel Salad

Serves: 4 – 6

4 Oranges, medium sized

½ Fennel

Olive Oil

Salt and Pepper, to taste

Fronds, garnish

Mint, garnish

Balsamic vinegar, optional

1. Peel 4 oranges and cut into bite-size cubes.

2. Salt the oranges and drizzle generously with olive oil. This will allow the salt to bring out the juices in the oranges.

3. Thinly slice the fennel. Use a mandolin if you have.

4. Add fennel with the oranges, toss, and season with more salt, if needed.

5. Plate Orange and Fennel salad.

Garnish:

Drizzle good quality “syrup-like” balsamic vinegar

Fennel fronds

Mint

How to Make Best Tuscan Flatbread

Tuscan Grape Focaccia is a rustic snack traditionally made during wine harvest, with grapes that would be discarded. This is what the farmers would feast on to celebrate the end of the season. This traditional dish is called Schiacciata con l’uva which translates to Crushed with Grapes

Serves 8-10

1 Egg White

1/4 Cup Sugar

1/4 Cup Olive Oil

1 1/2 Cups Flour

1 Tablespoon Baking Powder

1/2- 3/4 Cup of White Wine or Water, Enough to Make A Smooth and Workable

1 Pound Grapes*, Halved

1/2 Cup Walnut, Chopped

Zest of 1 Orange

Sugar

Egg Wash (1 Egg Yolk and 1 Teaspoon Water)

Preheat oven to 400 F

1. Mix the egg, sugar, flour, olive oil, baking powder, and enough wine or water to obtain a relatively soft dough. Knead until it is smooth and roll (about ¼ inch thick) out to make a sheet large enough to line a cookie sheet pan.

2. Grease a cookie sheet pan and line the bottom of it with half the dough.

3. Fill the container with about 3/4 of the drained grapes; gently squeeze some between your hands as you add them. Sprinkle sugar, walnuts, and zest over grapes.

4. Roll out the remaining dough to cover the grapes. Try to get the dough to be about the same shape. Place rolled out dough on top of grapes and sealing the edges.

5. Brush egg wash on top of “Schiacciata.”

6. Spread the rest of the grapes on top of the “Schiacciata.” Lightly press them into the dough.

7. Top with a sprinkling of sugar.

8. Bake for about an hour, or until the crust is browned.

9. When it is done, it will be approximately 1 ½” thick; the dough is primarily a container for the grape filling. *You can vary the recipe. Some cooks use considerably more sugar, and others put chopped walnuts within the Schiacciata and sprinkle them over it. Still, others sprinkle anise seeds or rosemary leaves over the Schiacciata. In contrast, walnuts and rosemary are sometimes used together, anise seeds are used alone.

Breakfast Smoothies with Oats

Start your day with one of these deliciously thick and creamy Oat milk Breakfast Smoothie. It is healthy, delicious, and super quick to make! It will leave you feeling full. The best part is there is no sugar, lots of fiber, and will give you energy throughout the morning.

Calming Blueberry Smoothie

1 Cups Blueberries, Fresh or Frozen

1/2 Ripe Banana

1/2 Cup Liquid, Dairy, Non-Dairy or Coconut Water

1/4 Cup Walnuts

1/4 Cup Oats

3 Medjool Dates, Pitted

1. Put all ingredients in a blender and blend until smooth. If a thinner consistency is desired, add more milk.

2. Pour into a cold glass and enjoy!

—-

Apple Goodness Breakfast Protein Shake

8 Ounces Milk, Dairy or Non-Dairy

1/2 Apple, Chopped

1/2 Cup Ice

3 Medjool Dates, seedless

1 Tablespoon Ground Flax Seed

1 Tablespoon Almond Butter

1 Teaspoon Ground Cinnamon

1 Teaspoon Vanilla Extract

1. In a blender, add all ingredients and blend until smooth. If a thinner consistency is desired, add more milk.

2. Pour into a cold glass and enjoy!

Chickpea Flour Recipes – 2 Simple Ideas

Chickpea flour recipes are simple and nutritious. I will show you two simple recipes that will become part of your meal planning. The first simple chickpea flour recipe, Farinata, an Italian thin chickpea cake typically cooked in a wood-burning oven. Some of the Italian bakeshops put signs in their windows displaying what time the farinata will be ready. Customers will line up waiting to buy it fresh out of the oven. It is an easy and quick snack often served wrapped in parchment paper served similar to a slice of pizza. The second is a chickpea croquette that has a tasty crispy and flavorful profile.

Farinata – This recipe is a great source of protein and fiber and makes a tasty breakfast alternative. This gluten-free pancake-like can be topped with poached eggs, herbs, and any other topping of your choice.

Farinata

1 1/4 cup Water

1 cup Chickpea Flour

1 Garlic Clove, minced

½ teaspoon Salt

Toppings

Baby Tomatoes, halved

Red Onion, thinly sliced

Pesto

Salt Flakes

Preheat oven 450 degrees

1. In a medium bowl whisk all ingredients together. Let the mixture sit for 15 minutes or overnight in the fridge.

2. Prior to making the Farinata, place a cast-iron skillet in a 450-degree oven to heat up for about 10-15 minutes.

3. Once the cast-iron skillet is hot, remove from the oven. Add 2 tablespoons of oil to evenly coat the skillet. A heatproof pastry brush can also be used to spread all over if necessary.

4. Pour all of the batter into the hot skillet and swirl around to evenly spread.

5. Add tomatoes and red onions or whatever topping preferred.

6. Place back into hot oven and reduce heat to 350 degrees.

7. Cook until edges are golden brown, about 20 minutes.

8. Remove from oven to cool.

9. When ready to serve, place on a serving platter or cutting board and add pesto, salt flakes or any other desired toppings.

10. Slice into wedges and serves well with a side green salad.

Bonus Recipe – Crocchetta di Ceci (Chickpea Croquettes)

1 can Chickpeas, rinsed and drained

1 ½ cups Sweet Potatoes, cooked

1 Small Red Onion, diced

2 Garlic Cloves, minced

½ teaspoon Salt

½ teaspoon Paprika

1 egg

1 cup Fresh Parsley, chopped

¼ cup Chickpea Flour

Olive Oil for frying

Garnish

Baby Tomatoes, halved

Fresh Mozzarella slices

Pesto

Parsley

Salt flakes

1. In a large mixing bowl, add chickpeas and mash with a fork until most of the chickpeas are roughly mashed.

2. Place the remaining ingredients in the mixing bowl and mix until well incorporated.

3. In a saute pan, add ¼ cup of olive oil and heat oil. Note: as the oil is absorbed after each cooking batch, add more oil as needed.

4. Using a large scoop, about ¼ cup, fill with chickpeas mixture and place in hot pan. Use the back of the scoot to flatten out into a patty.

5. After 2-3 minutes, the croquette should be golden brown and flipped so the other side can get golden brown.

6. Once the other side is cooked, place on a plate with a paper towel to absorb any excess oil. Continue to cook until all croquettes are cooked.

7. When ready to serve, garnish with tomatoes, mozzarella, pesto, parsley and salt.

 

How To Make EASY Quick Healthy Italian Appetizers

Tired of serving the same types of appetizers? Let me teach you how you can make this really EASY and FLAVORFUL appetizer that will have your guests asking for MORE!

Italian Sausage and Bean Bruschetta

1 lb Ground Italian Sausage, or any ground meat or vegan meat of choice (if using ground meat with no seasoning, add ½ tsp salt, ½ tsp Italian Seasoning, ¼ tsp pepper)

2 tbsp Olive Oil

2 cloves Garlic, minced

½ Purple Onion, finely diced

4 tbsp Balsamic Vinegar

1 – 14 oz can Diced Tomatoes

¼ cup Liquid (Red Wine, Broth, or Water)

1 (14 oz) can White Beans, rinsed and drained Salt and Pepper, to taste Thinly sliced toasted baguette (see video how to infuse garlic flavor to baguette slices) Garnish Fresh parsley, finely chopped Shaved Parmesan Cheese

1. In a sauté pan, add ground meat, garlic, and any additional seasonings if necessary. Continue to sauté until meat is cooked.

2. Add Onion and Balsamic Vinegar. Start with 2 Tablespoons of Balsamic Vinegar, cook down, and add more if preferred in 2 Tablespoon increments.

3. Add diced tomatoes and break tomato chunks into smaller pieces. Cook for about 10-15 minutes.

4. Add about ¼ cup of liquid of choice.

5. Take the drained White Beans and smash half of the beans with a fork and add all the beans to the sauté pan.

6. Add a few tablespoons of chopped parsley as well as more balsamic vinegar if more flavor of depth is preferred.

7. Now the Sausage and Beans are ready, it can be spooned onto each baguette slice topped with fresh parsley and shaved parmesan cheese.

Note: this can be made ahead of time and reheated. Any leftovers would go great addition to eggs, pasta, or soup.

Italian Cookies Recipe and Served With Wine

Italian Cookies Recipe and Served With Wine

Italian Biscotti translates into Cookies. Homemade Italian Biscotti are simple and delicious! Biscotti is often dunked in coffee or milk for the kids. Biscotti can also be served at the end of a meal to be dunked in wine instead of coffee. Typically it is a sweet wine known as Vin Santo, which is Italian for “Sainted Wine”. Vin Santo is commonly served at the end of a meal as a digestive. To add a biscotti to the wine for dipping adds a bit more sweetness and more enjoyment to the meal experience.

Almond Biscotti with Vin Santo Wine for Dipping

Yields 40 – 48 Biscotti

1 2/3 Cup Slivered Almonds – 6 Oz Package

1 Cup Sugar + Extra for Biscotti Loafs

3 Eggs

1 Tablespoon Vanilla Extract

Zest of 1 Lemon

Pinch of Salt

3 Cups Flour+ Extra Flour for Rolling

1 ¼ Teaspoon Baking Powder

1 Egg Yolk + 1 Teaspoon Water

Vin Santo Wine or a Sweet Late Harvest Wine

Preheat oven 350 degrees

1. In a dry saute pan, roast slivered almonds until they become fragrant. Set aside to cool.

2. In a mixing bowl, add eggs, sugar, vanilla extract, lemon zest, and salt. Whip until airy and doubled in size.

3. Incorporate cooled roasted almond slices into the egg mixture and mix until incorporated.

4. Carefully add flour and baking powder to the egg mixture and blend until the dough comes together into a ball.

5. Divide the dough into four equal portions onto a parchment-lined baking sheet.

6. Sprinkle flour onto your hands and roll put each portion of dough into a log. Each log should be the length of the width of the baking sheet. Repeat until all four portions are rolled out and evenly spread apart on the baking sheet.

7. Press each of the logs down to flatten slightly. Brush with egg wash and sprinkle with sugar.

8. Bake for 30 – 35 minutes or until loaves are golden brown.

9. Once loaves have cooled enough to the touch, cut the loaf into ½ inch slices on the diagonal with a sharp serrated knife.

10. Serve after dinner with a glass of Vin Santo wine for dipping Biscotti.

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© Copyright – Greenolivecooking.com

Cooking

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