Appetizer with Avocado, Mango and Jicama


12 large very thin slices jícama
1 large slightly firm but ripe avocado, peeled, pitted, and coarsely grated
1/3 cup diced slightly firm but ripe mango
1 tablespoon minced green onions
1 tablespoon shelled, unsalted pumpkin seeds
1 tablespoon chili verde (green salsa) (lowest sodium available)
grated lime zest (from 1 or 2 medium limes)


  1. Using a round cookie cutter, cut a 2-inch round from each slice of jicama.
  2. In a small bowl, stir together the avocado, mango, green onions, pumpkin seeds, and chili verde until well combined. Top the jicama slices with the avocado mixture. Sprinkle with the lime zest.

Makes 12 servings.

Source: American Heart Association

Appetizer with Turkey and Tomato


1 lb ground turkey meat
4 green onions, finely minced
1/4 cup each of minced mint leaves, cilantro and Italian parsley
finely grated zest from 1 lemon
1 garlic clove, very finely minced
1/4 tsp sea salt
freshly ground white pepper
2 Tbsp extra-virgin olive oil
2 cups baby arugula, washed and spun dry

Tomato Confit

1 can (28 oz) plum tomatoes
2 garlic cloves, finely minced
1 jalapeno, seeded and very finely minced
juice from 1 lemon
1/3 cup extra-virgin olive oil
1 Tbsp red wine vinegar
2 Tbsp finely chopped Italian parsley
sea salt and freshly ground black pepper


  1. To make the confit, drain tomatoes and squeeze out seeds. Finely dice and place in bowl along with garlic, jalapeno and lemon juice. Fold together. In small bowl, whisk oil, vinegar and parsley together. Drizzle over tomatoes and add salt and pepper to taste. Set aside to marinate while preparing turkey meatballs.
  2. Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.
  3. Combine meatball ingredients except olive oil and arugula in medium-sized bowl. Work mixture together using hands until evenly mixed. Dampening hands with water, shape turkey mixture into 1-inch round balls and place in single layer on baking sheet. Lightly brush with olive oil. Bake in preheated oven for 20 minutes or until meatballs are cooked through and inner temperature reads 170ºF (77ºC) when tested with meat thermometer.
  4. To serve, place a few arugula leaves on each of 6 serving dishes. Top with a few turkey meatballs and spoon some Tomato Confit over top.

Makes 6 servings.

Source: Sage magazine

Shumai with Ground Pork Belly and Shrimp


6 dried shiitake mushrooms
12 cleaned and deveined shrimp (about 5 oz)
5 oz ground pork belly
12 square wonton wrappers
2 tbsp tobiko (flying fish roe)


2 tbsp cornstarch
1-1/2 tsp sesame oil
1 tsp kosher salt
1 tsp sugar
1⁄4 tsp freshly ground black pepper

Dipping Sauce

1 tsp sesame oil
1 tbsp sugar
3 tbsp rice vinegar
2 tbsp Japanese soy sauce


  1. In a medium bowl, cover shiitake with boiling water and soak until soft. Strain, discarding liquid, and chop mushrooms.
  2. In a small food processor, pulse 8 of the shrimp until it forms a paste and transfer to a bowl along with the mushrooms, pork, and the seasoning ingredients. Cut the remaining shrimp into 1⁄4-inch pieces and add them to the bowl. Mix well to form the filling. Set aside.
  3. Lay 1 wrapper across the flattened palm of one hand. Put 2 tbsp filling in the center of wrapper. Close fingers around wrapper, gathering up edges, to form a “basket” with loosely pleated sides. Gently squeeze sides, pressing in the pleats to seal them. Gently drop dumpling on a flat surface to flatten the bottom. Work fingers gently around the edges to even out its shape. Use a knife to pat down any filling that protrudes above top of wrapper. Top with 1⁄2 teaspoon of tobiko and put in a bamboo steamer. Repeat to make 12 dumplings.
  4. Cover the steamer with lid and put into a wok. Pour water into wok until just high enough to show around edges of the bottom steamer but not high enough to touch the dumplings inside. Bring to a boil over medium-high heat. Steam dumplings, replenishing water if necessary, until cooked through, about 10 minutes.
  5. Meanwhile, in a small bowl, mix the dipping sauce ingredients. Serve the Shumai (dumplings) with the dipping sauce.

Makes 12 Shumai.

Source: Morimoto Asia

Non-traditional Mexican Nacho Prepared Like a Tostada


12 corn tortillas
1 cup no-fat sour cream
1 tbsp minced cilantro, plus 36 whole cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground coriander
salt and freshly ground black pepper
1 ripe tomato, seeded and cut into 1/4-inch dice
6 pitted black olives, thinly sliced
6 drained pickled jalapeno peppers, thinly sliced
4 scallions, trimmed and thinly sliced
1/2 cup (1-1/2 to 2 ounces) coarsely grated sharp cheddar cheese (preferably an orange cheese)


  1. Preheat the oven to 350°F.
  2. Arrange the tortillas on baking sheets and bake until they just begin to brown, about 10 minutes. Remove from the oven and let cool. The tortillas will crisp as they cool.
  3. Meanwhile, in a mixing bowl whisk together the sour cream, minced cilantro, cumin, coriander, salt and pepper. The mixture should be highly seasoned.
  4. Just before serving, preheat the broiler. Spread each tortilla with a spoonful of the sour cream mixture. Sprinkle the diced tomato, olive and jalapeno slices, scallions, cilantro leaves, and grated cheese on top. Broil the nachos until the cheese melts and the topping is hot, about 2 minutes. Transfer to a platter and serve at once.

Makes 6 servings.

Source: High-flavor, Low-fat Mexican Cooking

Mediterranean-flavoured Vegetarian Antipasto with Cheese


1 tbsp extra virgin olive oil
1 small onion, chopped
1 large carrot, thinly sliced
1 stalk celery, thinly sliced
2 large cloves garlic, coarsely chopped
1/2 cup each, diced sweet red and green pepper
1/2 cup coarsely chopped olives, assorted colors
2 tbsp balsamic or red wine vinegar
1/4 tsp dried oregano
1/4 tsp, freshly ground pepper
pinch hot pepper flakes
1/2 cup crumbled feta cheese


  1. In medium saucepan, heat oil over medium heat.
  2. Add onion, carrot and celery and cook until carrot begins to soften, about 5 minutes.
  3. Stir in garlic and peppers. Cook, stirring, until garlic is softened but not browned.
  4. Remove from heat. Stir in olives, vinegar, oregano, pepper and hot pepper flakes.
  5. Gently stir in feta. Cover and refrigerate for several hours to blend flavours (will keep for up to 4 days).
  6. Serve cold or at room temperature with warmed pita, tortilla, crusty roll or focaccia.

Makes 2 cups antipasto.

Source: Homemaker’s