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Archives for Appetizers

Pumpkin Spiced Walnuts

by Michele Pesula Kuegler October 22nd, 2019| Appetizers, Garnishes, Recipes




Pumpkin Spiced Walnuts



An addictive snack or flavorful salad topping



  • 5 teaspoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1 egg white
  • 1 cup walnut halves


  1. Preheat oven to 400.
  2. Combine sugar, cinnamon, allspice, and cloves in a small bowl; stir well.
  3. Beat egg white in a medium-sized bowl.
  4. Add walnuts, tossing to

Apple Cheddar Pinwheels

by Michele Pesula Kuegler October 10th, 2019| Appetizers, Recipes

Apples, show us your savory side!






Apple Cheddar Pinwheels



Apples, show us your savory side!



  • 1 tablespoon butter
  • 2 cups diced apples
  • 1 teaspoon dried sage
  • Salt & pepper (optional)
  • 1 cup grated sharp cheddar
  • 1 sheet puff pastry


  1. In a large skillet, melt the butter

Baba Ghanoush

by Michele Pesula Kuegler September 5th, 2019| Appetizers, Recipes, Tapas Monday




Baba Ghanoush



Hummus' fun, eggplant-based sibling



  • 1 large eggplant
  • 1 garlic clove (peeled)
  • 1/2 tsp. salt
  • 2 Tb. tahini
  • 1-1/2 Tb. lemon juice


  1. Preheat oven to 375.
  2. Pierce eggplant with knife in multiple spots, and place on a foil-lined baking sheet.
  3. Bake for 30-45 minutes (depending on the size of your eggplant), or until it

Bourbon & Vanilla Peaches

by Michele Pesula Kuegler August 20th, 2019| Appetizers, Desserts, Recipes, Tapas Monday




Bourbon & Vanilla Peaches



Bourbon & peaches- a new classic combination



  • 4 peaches
  • 1-1/2 cups water
  • 1/2 cup sugar
  • 1/2 cup bourbon
  • 1 tsp. vanilla


  1. Bring a medium-sized pot full of water to a boil.
  2. Fill a medium sized bowl with ice water.
  3. Cut a small x in the base of each peach.
  4. Place 1 peach

Rhubarb Salsa

by Michele Pesula Kuegler June 13th, 2019| Appetizers, Recipes, Spreads & Sauces

Move over, tomatoes. Rhubarb is here for your tortilla chips!






Rhubarb Salsa



Move over, tomatoes. Rhubarb is here for your tortilla chips!



  • 1-½ cups diced rhubarb (approximately 3 stalks)
  • 1 tsp. sugar
  • ¾ cup diced green bell pepper (approximately ½ medium pepper)
  • ¼

Rhubarb Chutney

by Michele Pesula Kuegler June 11th, 2019| Appetizers, Recipes, Spreads & Sauces




Rhubarb Chutney



A sweet & savory topping for spring



  • 2 cups chopped rhubarb
  • 1 small onion (diced)
  • 2/3 cup brown sugar
  • 2/3 cup cider vinegar
  • 1 tsp. cinnamon


  1. Combine all ingredients in a medium saucepan.
  2. Bring to a boil, then reduce heat to a simmer.
  3. Cook for 15 minutes, stirring frequently. (Keep a careful eye

Spinach Balls

by Michele Pesula Kuegler June 6th, 2019| Appetizers, Recipes

Handheld bites of spinach-y, cheese-y goodness






Spinach Balls



Handheld bites of spinach-y, cheese-y goodness



  • 1 egg
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. garlic powder
  • 1 tsp. basil
  • 1 tsp. oregano
  • 2 cups shredded cheddar cheese
  • 1 10- oz. packages frozen spinach (thawed

Broccoli “Meat”balls- an Oxymoron

by Michele Pesula Kuegler June 4th, 2019| Appetizers, Recipes, Tapas Monday, Vegetarian




Broccoli "Meat"balls



Satisfying & good for you



  • 3 cups broccoli florets
  • 3/4 cup fresh breadcrumbs
  • 1 egg white
  • 2 garlic cloves, minced
  • salt & pepper
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 400.
  2. Steam broccoli until fork tender.
  3. Allow broccoli to cool slightly, then purée in a blender or food processor.
  4. Combine puréed broccoli and all

Cheese & Herb Stuffed Tomatoes

by Michele Pesula Kuegler May 9th, 2019| Appetizers, Recipes, Vegetarian

Sure, we can call this a serving of veggies!






Cheese & Herb Stuffed Tomatoes



Sure, we can call this a serving of veggies!



  • 6 plum tomatoes
  • Olive oil
  • Salt
  • 4 oz. goat cheese (softened)
  • 8 fresh basil leaves (minced)
  • Artisanal balsamic vinegar (optional)


  1. Preheat oven to

Charcuterie Figs

by Michele Pesula Kuegler April 25th, 2019| Appetizers, Recipes, Tapas Monday

Bite-sized yumminess






Charcuterie FIgs



Bite-sized yumminess



  • 12 black mission figs
  • 2 oz. blue cheese
  • 8 slices prosciutto
  • Honey


  1. Preheat oven to 400.
  2. Remove stem ends from figs, then slice in half lengthwise.
  3. Dice blue cheese into ¾” blocks.
  4. Slice each piece of prosciutto into 3 thin strips.
  5. Place

Roasted Tomato Bruschetta

by Michele Pesula Kuegler April 11th, 2019| Appetizers, Recipes, Tapas Monday

Full of flavor, even though they're winter tomatoes






Roasted Tomato Bruschetta



Full of flavor, even though they're winter tomatoes



  • 8 plum tomatoes (halved lengthwise)
  • 1 Tb. good olive oil
  • 2 Tb. balsamic vinegar
  • 2 large garlic cloves (minced)
  • 1 tsp sugar
  • Salt and pepper
  • 6-8 fresh

Cherry & Thyme Bruschetta

by Michele Pesula Kuegler April 9th, 2019| Appetizers, Recipes, Tapas Monday




Cherry & Thyme Bruschetta



Why should tomatoes get to be the only bruschetta topping?



  • Olive oil
  • 1 shallot (minced)
  • 1 cup pitted & chopped cherries (about 20)
  • ¼ cup dry red wine
  • 1 tsp. dried thyme
  • ½ tsp. sugar


  1. Add a small amount of olive oil to a small saucepot over medium heat.
  2. Add shallot