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Appetizers

Tasty treats appetizers, starters, first course, hors d'oeuvre, antipasto, amuse-gueule
Quiche

Quiche

Quiche – Leek Tart – Leek Pie – Lauch Waie, a basic rustic summer lunch or served as finger food on a party or apero, this recipe is the king of its kind. The texture is delicate and the flavor and aroma is a blend of creamy and country fresh.

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Pollo Tonnato

A light summer antipasto (appetizer), Italian style.

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The Ultimate Kale Salad

The Ultimate Kale Salad

This is the ultimate Kale Salad, "un je ne sais quoi". This recipe is the creation of a friend in Sedona, using good and fresh ingredients that turn it into a full meal.

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Homemade Classic Hummus

Homemade Classic Hummus

Hummus is the most basic and one of the most healthy of the spreads, and it is one of the most popular Middle Eastern dips. What is interesting is that I've been making hummus most of my life, but it was not until an Israeli friend showed me traditional techniques that the flavor and texture really reached a peak. I think it's better than any store-bought hummus when done this way. I hope you enjoy it too.

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Onion Pie Flammenkuchen

Onion Pie Flammenkuchen

Onion pie is a home-style dinner that has a variation in names and ingredients depending on its regional origin: In France, Alsace it is called Flammechueche, in Switzerland Zwiebelwähe has many dialect names (Bölletünne, Böledünne, Zibelewäie).

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Dr. Lustig's Book

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

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