Appetizers & Dips

Grilled Sweet Potato and Thyme Hummus 2 sweet potatoes, peeled and sliced into wedges 3 tablespoons extra-virgin olive oil, divided ½ teaspoon sea salt, divided 2 cloves of garlic, peeled 2 tablespoons sesame tahini 1 lemon, juiced ½ teaspoon cumin Pinch of cayenne pepper to taste Fresh cracked black

Gingered Sweet Potatoes 4 organic sweet potatoes, peeled and chunked 2 tablespoons fresh ginger root, peeled and chopped ¾ cup coconut milk beverage 3 tablespoons maple syrup or agave nectar 1 tablespoon extra-virgin coconut oil Freshly grated nutmeg to taste 1 pinch sea salt ½ cup pecans, toasted Peel

Trying to figure out what to do with all that glorious eggplant in your garden

Tomato Basil Goat Cheese Bruschetta 2 cups ripe tomatoes, seeded and diced ½ cup kalamata olives, pitted and chopped 2 cloves garlic, minced 2 tablespoons extra virgin olive oil 2 teaspoons balsamic vinegar ¼ cup fresh basil, chopped Salt and pepper to taste 1 French baguette, sliced 4 ounces

Grilled Zucchini Hummus with Fresh Basil 1 pound zucchini, cut crosswise on the bias or lengthwise into 1/2 inch-thick slices 2 tablespoons extra virgin olive oil 2 cloves of garlic, peeled 2 tablespoons tahini 1 tablespoon lemon juice ½ teaspoon cumin Sea salt and black pepper to