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hors d’oeuvres

easy roasted beet dip

by Jackie Newgent  |  June 9, 2019  |  0 Comments
You can’t “beet” this! While I adore hummus and baba ghanoush, I whip up this simple roasted beet dip when I want a change of taste. I love that all it takes is four ingredients—beets, tahini, lemon juice, and sea salt. It’s got the perfect touch of savoriness and hint of natural sweetness, too. Plus, it’s beyond gorgeous to look at, don’t you think?
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tree nut cheese, caramelized grape & pecan crostini

by Jackie Newgent  |  September 22, 2018  |  2 Comments
One of my first original food creations that I was so proud to show off as a kid was potato chip and bologna canapés. Yes, that’s little rounds of bologna on top of potato chips. As much as I’d like to say that the recipe stood the test of time, it’s definitely not part of my recipe repertoire anymore. But I still love making canapés. I created this plant-based, party-ready version one day out of edible odds and ends I had on hand … and it’s now one of my favorites. I prefer to call them crostini rather than canapés since it seems friendlier. I think my younger self would give this two thumbs up. Hope you enjoy its just-right...
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roasted butternut squash skewers

by Jackie Newgent  |  October 12, 2015  |  3 Comments
You simply can’t go wrong by serving roasted butternut squash as a seasonal side dish. But adding extra herbs and spice and serving it as a fun hors d’oeuvres on skewers is way more intriguing. So voila, here’s the recipe! These seasonal vegetable kebabs are crazy good! And when you’re able to give each and every butternut squash cube the individual attention it deserves, you’ll be more satisfied. This recipe can be easily doubled for a party buffet. The skewers are perfect to help you ‘Sideline Meat’ on Meatless Monday nights. Pair them with almond nog for a holiday celebration! Calories saved: 107 Why it’s better for you? The just-right portion size is a fun way to boost party-time veggie...
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smoky pan-grilled baba ghanoush dip

by Jackie Newgent  |  January 22, 2015  |  4 Comments
I love good chips and French onion dip at a party. Perhaps too much! But rather than develop a new sour creamy-style dip, I opted for inspiration from my Lebanese roots (thanks to my mom!). The result is an updated classic baba ghanoush. When aiming for healthfulness, I figure you simply can’t go wrong by making a dip full of vegetable goodness! Another twist was tossed into my recipe development mix. For this month’s “Recipe ReDux” challenge, the goal was to focus on the trend of smoking … the culinary kind of smoking, of course. So I pan-grilled eggplant while keeping it covered with a lid to trap in all of the delicious smokiness. Then I added an extra kick...
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