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Recipes - Appetizers

Garlic Pesto with Olive Spread

Source: Garlic Is Life: A Memoir With Recpies By Chester Aaron

Ingredients:

• 8 spanish Roja garlic cloves, minced
• 1 bunch fresh parsley
• 4 ounces pine nuts
• a dash of olive oil
• 8 ounces cream cheese, at room temperature
• 1 small can sliced black olives, drained
• 1 bunch fresh basil, stemmed

Makes 2 cups

PREPARATION

1. Put garlic, parsley, pine nuts, and olive oil in blender or food processor and chop.
2. In a medium mixing bowl, mix the remaining ingredients and add to mixture.
3. Store, covered, in the refrigerator for up to 1 week.

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Garlic Goddess Dip

Source: Everything Tastes Better with Garlic by Sara Perry
Serves 6 to 8

Ingredients:

• 2 large garlic cloves, minced (1 firmly packed tabelspoon)
• 1/2 cup coarsely chopped flat-leaf parsley
• 1 tablespoon minced fresh tarragon
• 1 teaspoon Anchovy paste
• 2 tablespoons fresh lemon juice
• 1/2 cup mayonaise
• 1/2 cup sour cream
• Coarse salt (preferably kosher) and freshly ground pepper

PREPARATION In a mini-prep processor, combine the garlic, parsley, and tarragon and process until blended. Transfer to a small bowl and stir in the mayonaise and sour cream until blended. Taste and adjust the seasoning with salt and pepper. Refrigerate until serving time.

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Sun-Dried Herb Tomatoes

Source: Recipes From A Kitchen Garden by Renee Shepherd and Fran Raboff

Ingredients:

• Italian Plum Tomatoes
• Salt
• White Vinegar
• Good Italian olive oil
• ADDITIONS FOR EACH JAR:
• 2 cloves garlic
• 2 sprigs basil or rosemary

PREPARATION

1. Cut tomatoes in half and cut out stems. Lay them cut side up in trays and lightly salt them. Put them out in the sun and allow them to slowly dehydrate until they become shriveled and have the consistency of plump raisins (cover with cheesecloth to protect from insects.)
2. Take the trays in at night if there is heavy dew. (Or use a food dehydrator or a very low oven to dry the tomatoes.)
3. After dehydrating, dip each dried tomato half in white vinegar, shaking off excess vinegar.
4. Place tomatoes inclean, sterilized pint jars with garlic and your choice of herbs and cover completely with olive oil.
5. Storein refrigerator but bring to room temperature before using.

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Salsa Fresca

Source: Recipes From A Kitchen Garden by Renee Shepherd and Fran Raboff

Ingredients:

• 5 small tomatoes, finely chopped
• 8 scallions, white part only, coarsely chopped
• 1 large clove garlic, minced
• 1 or 2 fresh serrano or jalapeno chilies, seeded and finely chopped
• 3 or 4 mild green chilies, roasted, peeled, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon salt
• pinch freshly ground pepper
• 1 teaspoon red wine vinegar

PREPARATION Combine all ingredients in a small bowl.

Note: Salsa is always best served fresh but may be kept up to two days in refrigerator. It may get watery during storage; pour off excess liquid.

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