Appetizers Recipes

From Fine Cooking Magazine

I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It's a nice starter or side for spring menus.

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From EatingWell

Humble limas are transformed into a sensational Mediterranean spread that is vibrant with a mix of fresh herbs and spices. You can substitute frozen edamame beans for the limas in Step 1; cook according to package directions.

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From EatingWell

The English have been making shandys since the 1600s. If you prefer, you can substitute 1 1/2 cups ginger ale for the seltzer and frozen limeade.

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From EatingWell

Spicy wasabi mayonnaise makes crab sing in these easy appetizers.

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From EatingWell

A delicious and quick spinach saute is a nice addition to any meal.

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From Diabetic Living

This subtly sweet mint, basil, and pine nut pesto is a sensational partner for grilled juicy fruit. Another time, serve the pesto as a dip for a fresh fruit platter.

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From Family Circle

What happens when you mix the ingredients for a Reuben sandwich in a casserole? You wind up with this yummy hot dip. Serve the appetizer with rye crackers or party rye bread.

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From Fine Cooking Magazine

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From EatingWell

The entire beet plant - roots, stems and greens - can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sauteed with olive oil and garlic for the topping.

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From Better Homes and Gardens

This appetizer version of a deli favorite has stacked corned beef, Swiss cheese, and Thousand Island dressing stacked on cocktail rye bread to serve in bite-size portions.

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From EatingWell

In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable - sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.

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From EatingWell

The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and a tangy vinaigrette and dinner is on the table in no time.

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From Better Homes and Gardens

When entertaining guests at a summer cookout, start off the festivities with this low-calorie three-fruit beverage served over ice. It's perfect for diabetics.

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From EatingWell

Apples and fennel pair beautifully in this dish.

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From EatingWell

You get two sides in one with this dish--whole-grain barley along with crisp matchsticks of vitamin- and fiber-rich snap peas. Serve with roasted or grilled salmon or chicken.

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From EatingWell

The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish.

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From Fine Cooking Magazine

This salad is best with very fresh, young peas that are tender enough to be eaten just barely blanched or even raw.

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From Better Homes and Gardens

A sweet onion topping makes a pretty presentation on these savory appetizers.

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From EatingWell

In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese, shaped into patties and browned in a skillet. The result is a unique pancake that's a little crunchy on the outside and creamy inside. Try them as a side dish with chicken or fish for dinner or over mixed greens for lunch.

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From Fine Cooking Magazine

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From Better Homes and Gardens

A honey-butter glaze makes these grilled apricots even more delicious. Serve with vanilla ice cream.

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From The Food Channel

Here's a culinary combo you might not have tried. The contrasting flavors of watermelon and blue cheese create a delightful taste experience.

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