Submitted by: Sara Stopek Servings: 8-10 Ingredients: For the fishcakes: 1/2 pound of smoked salmon, the baked-looking kind 1 can wild salmon 4-6 small fingerling potatoes between 1/2 and 1 teaspoon baking powder a little vinegar parsley, chives, dill – whatever you’ve got a splash of coconut milk For the creamy goo: about 3/4 cup… Continue Reading
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Recent Party Dish Posts
Almond Garlic Crackers
Submitted by: James Walker Servings: 8 Ingredients: 1 cup almond flour 1 egg white 1 pinch sea salt 1 tsp garlic powder Instructions: Preheat the oven to 325 degrees. 1. In a bowl, mix the almond flour, egg white, and salt until it forms a paste. 2. Line a cookie sheet with parchment paper. Make… Continue Reading
Fig & Pear Appetizer
Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 8 oz. naturally smoked nitrate-free bacon 2 dozen plump and juicy fresh figs (6 required) ½ cup preservative free apple cider 4 firm-ripe D’Anjou organic pears, chilled 1 large lemon, room temp 1 – 2 tbsp raw honey Instructions: This recipe does require some… Continue Reading
Paleo Power Crunch
Submitted by: Jen Matheis Servings: 20….1/4 cup servings Ingredients: 1 C chopped walnuts 1 C chopped pecans 1 C sliced almonds 1 C dried cranberries 1 C unsweetened ribbon style coconut 1 1/2 T coconut oil 3 T blue agave nectar 1 … Continue Reading
Seared Tuna Salad with Lime-Basil Dressing
Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 4 large seedless navel oranges 4 cups baby arugula & spinach mix, washed & spun dry 1 lb. block sushi-grade tuna 28 large pitted black olives, drained 10 oz. raw walnuts (split 8 + 2) 1 whole head of garlic 2 lemons + 2… Continue Reading
Fig & Pear Appetizer
Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 8 oz. naturally smoked nitrate-free bacon 2 dozen plump and juicy fresh figs (6 required) ½ cup preservative free apple cider 4 firm-ripe D’Anjou organic pears, chilled 1 large lemon, room temp 1 – 2 tbsp raw honey Instructions: This recipe does require some… Continue Reading
Beef Bacon and Sweet Potato Brunch Casserole
Submitted by: Stacy and Matt Servings: 8 or more Ingredients: 1 Tbsp coconut oil 1 medium sweet potato, peeled and sliced into 1/8? thin rounds 1/4 tsp salt 8 eggs 1/2 tsp herbs de provence (or your favorite dry herbs) 1/2 C carrots, peeled and shredded 1/2 C zucchini, peeled and shredded 3/4 lbs sliced… Continue Reading
Mini Egg Pizzas
Submitted by: Stacy and Matt Servings: About 20 pizzas Ingredients: 1 Tbsp lard or olive oil 1 small red onion, diced 1 Tbsp tomato paste 2 C tomatoes, diced (or one 14 oz. can, strained) 1 C pepperoni, diced 10 eggs 1 tsp salt 1 tsp dried oregano 1 tsp dried basil 1/4… Continue Reading
Chilled Mango Soup
Submitted by: Richard Hammond Servings: Serves 8 as an Appetizer Ingredients: 8 large ripe mangoes 4 Valencia oranges 2 (14 oz.) cans Thai Kitchen coconut milk 2 organic limes 4 oz. piece of fresh galangal (or ginger) 1 small bunch Thai basil (optional) 1 small bunch cilantro ½ cup EV olive oil Instructions: Substitute fresh… Continue Reading
Duck Egg Appetizer
Submitted by: Richard Hammond Servings: Serves 8 Ingredients: 1 dozen large duck eggs (1) 8 oz. package D’Artagnan duck bacon 8 nino bananas (larger ones, each about 4” long) 2 tbsp. fresh chopped tarragon (or 4 tbsp. fresh chopped chervil) 4 tbsp. fresh squeezed orange juice Fleur de Sel and fresh black pepper to taste… Continue Reading
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