Appetizers

A nourishing healthy appetizer provides a beautiful start to supper -  a start that everyone can use. While fresh vegetables, sprouted grain crackers and raw milk cheeses invariably dress up a table, from time to time we can all use a little bit more.   Each of these appetizer recipes is deliciously nourishing and inclusive of natural, whole foods.

	Taramasalata A Mediterranean dip brimming with omega-3 fatty acids, this dip combines whole grain sourdough bread, lemon, unrefined olive oil and nutrient-dense roe.
	Baked Garlic with Thyme & Lard Dotted with pastured lard – a potent source of natural vitamin D – and nestled in a bed of fresh thyme, baked garlic proves a richly flavorful appetizer when smeared upon wholegrain, sourdough toast points.
	Potted Cheese with Bacon & Shallots Served alongside sprouted grain toast points, this potted cheese combines raw milk cheddar, fresh cream, pastured bacon, caramelized shallots and sherry for a deeply satisfying appetizer.
	Home-cured Moroccan-style Olives Cracked, naturally fermented in a spiced brine, these home-cured olives are infused with chiles, preserved lemon, garlic and North African spices.
	Sage & Chicken Liver Pâté Quite mild, this sage and chicken liver pâté is teeming with micronutrients including folate, vitamin A (as retinol) and B vitamins.   Moreover, it’s a great source of nourishing, wholesome fats and is quite pleasing – even for liver haters.
	Bagna Cauda Richly flavored and deeply nourishing, bagna cauda is a hot dip that combines unrefined extra virgin olive oil with garlic and anchovies – beautiful when served with sourdough breads, steamed artichokes and winter vegetables.
	Anchovy Toasts Salty, garlicky and loaded with calcium and omega-3 fatty acids, anchovy toasts are a nourishing appetizer that, when served with a light salad, can be a wholesome lunch as well.
	Herbed Crème Fraïche Dip Thrown together in an instance, this dip is rich in beneficial bacteria and sparkling with herbs and black pepper.