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.

	Sourdough Focaccia with Grapes Sourdough focaccia with grapes and rosemary pairs perfectly with a salty, raw ewe’s milk cheese as a light lunch or as an accompaniment to an autumn picnic.  The inky and potent flavor of Concord grapes marries beautifully with the tartness of sourdough focaccia – all perfumed by the woodsy odor of fresh rosemary and drenched in unrefined, extra virgin olive oil.
	Home Cured Olives Olives cured at home can be seasoned any which way that suits you, and my family has enjoyed olives seasoned with chilies, turmeric, ginger and cumin, or with Herbes de Provence or even with oregano and peppercorns.  While the variety of flavorings you can choose is limited only by availability and your aptitude for culinary adventure; I often find that the simplest seasonings prove the best and my favorite way to season home-cured olives is with sweet bay and fresh or preserved lemon.
	Homemade Crackers Flaky, tender, crispy – these homemade crackers take little effort; however, they’re prepared first by soaking whole grain spelt flour in fresh yogurt which both tenderizes the flour and improves its nutritive qualities.  Consider adding dried herbs to the dough for a variation in flavor.
	Toasted Pumpkin Seeds Crunchy, salty and spicy with a hint of acidity, these toasted pumpkin seeds are a favorite treat at Halloween.  Of course, don’t leave toasted pumpkin seeds to Halloween alone; rather, toast the seeds of any winter squash, eliminating kitchen waste and providing wholesome, nourishing snacks for your family.
	Shrimp Salad with Dill Mayonnaise Shrimp salad with dill mayonnaise is a nutrient-dense, wholesome starter or dip that can be served on fresh greens or whole grain crackers.
	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.