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Appetizers

Roasted Radishes with Tahini Herb Sauce
AppetizersPlant-Based Whole30VeganVegetarianWhole30

Roasted Radishes with Tahini Herb Sauce

by Reed Dunn

Radishes can have a bit of a peppery bite to them, but oven roasting them completely changes their flavor qualities. That spicy bite goes away, and you’re left with a delicate roasted root that’s a tiny bit sweet and incredibly delicious when served on top of my Tahini Herb Sauce.

This is the perfect spring-meets-summer side dish, and the sauce comes together very quickly while the radishes are roasting away in the oven. Add this to next week’s meal plan, or tuck it away for a not-so-rainy day.

Roasted Radishes with Tahini Herb Sauce

Roasted Radishes with Herb Tahini Sauce

Radishes can have a bit of a peppery bite to them, but oven roasting them completely changes their flavor qualities. That spicy bite goes away, and you’re left with a… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 4.4/5
( 5 voted )

Ingredients

  • 2 bunches radishes
  • 3 tablespoons olive oil, divided
  • ½ cup tahini
  • 1 lemon, zested and juiced
  • 1 clove garlic, minced
  • 3 tablespoons parsley, chopped
  • 2 tablespoons mint, chopped
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 to 4 tablespoons water

Instructions

Preheat oven to 425 degrees. Wash radishes, trim off tops and cut in half.

Add radishes to a baking sheet with 1 tablespoon olive oil and a teaspoon kosher salt. Mix to combine. Roast for 18 minutes, tossing halfway through.

While radishes are roasting, make your tahini sauce. Add tahini, 2 tablespoons olive oil, about 1 teaspoon lemon zest, the juice of 1 lemon, garlic, parsley, mint, 1 teaspoon salt and ½ teaspoon black pepper to a medium bowl. Whisk together, until combined. Add in water, 1 tablespoon at a time, until desired consistency is reached.

Serve a layer of tahini sauce in a bowl, top with roasted radishes and garnish with fresh, chopped herbs (as desired).

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Black-Eyed Pea Hummus
AppetizersSnacksVeganVegetarian

Black-Eyed Pea Hummus

by Reed Dunn

For many people, it’s a tradition to eat black-eyed peas for good luck as they usher in a new year. Whether you’re superstitious or not, my simple Black-Eyed Pea Hummus is worth trying if you don’t want to take any chances on having a rough year to come.

In my family, we always ate a cold black-eyed pea salad of some sort and cooked cabbage – the green represents money and prosperity – on New Year’s Eve or New Year’s Day. This Black-Eyed Pea Hummus is made very similarly to the traditional style, but the black-eyed peas create an even creamier texture than the more common chickpea hummus.

Serve a bowl of this with pita crackers and cut vegetables, or spread a layer of it into a healthy veggie wrap.

Black-Eyed Pea Hummus

Black-Eyed Pea Hummus

For many people, it’s a tradition to eat black-eyed peas for good luck as they usher in a new year. Whether you’re superstitious or not, my simple Black-Eyed Pea Hummus… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 can (15 ounces) black-eyed peas
  • 3 tablespoons tahini paste
  • 1 medium lemon, juiced (about 3 tablespoons)
  • 1 clove garlic
  • ½ teaspoon kosher salt
  • Pinch black pepper
  • ⅓ to ½ cup olive oil

Instructions

Drain and rinse black-eyed peas.

In a food processor, add black-eyed peas, tahini paste, lemon juice, garlic clove, salt and pepper.

Secure lid and pulse multiple times until a paste is formed, stopping to scrape down sides as needed.

Once combined, turn food processor on low and begin drizzling olive oil into the top of the machine until desired consistency is reached. Note: Your hummus should be smooth and creamy but still hold up if you run the back of a spoon through it.

Taste and adjust salt, if needed. Serve with pita crackers or cut vegetables.

Store leftovers in an air-tight container in the refrigerator for up to a week.

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Pom, Mint & Goat Cheese Crostini
AppetizersHolidayVegetarian

Pom, Mint & Goat Cheese Crostini

by Reed Dunn

Holiday entertaining can be exhausting, overwhelming and all of the other -ing words. But with a few simple recipes, you can wow your guests and spend time focusing on your friends and family instead of playing part-time caterer in the kitchen.

This super simple-to-make Pom, Mint & Goat Cheese Crostini recipe was inspired by traditional holiday colors, specifically the bright red pomegranate seeds and equally vibrant fresh mint. It really is ideal for a last-minute cocktail party or family gathering; you really can pull this appetizer together in less than 30 minutes.

Pom, Mint & Goat Cheese Crostini

Pom, Mint & Goat Cheese Crostini

Holiday entertaining can be exhausting, overwhelming and all of the other -ing words. But with a few simple recipes, you can wow your guests and spend time focusing on your… Print This
Serves: 8 to 10 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 5 ounces goat cheese
  • 8 ounces cream cheese, softened
  • 2 teaspoons hot honey
  • 1 baguette
  • 2 tablespoons olive oil
  • 1 pomegranate, seeded
  • ¼ cup fresh mint, chopped

Instructions

Preheat oven to 350 degrees F. Slice baguette on a diagonal into ½-inch slices and place on a baking sheet. Brush with olive oil and place in oven for 12 to 15 minutes, until just browned and crispy, yet soft in the center.

Meanwhile, use a hand mixer to blend together goat cheese, softened cream cheese and hot honey until fluffy. Set aside.

Spread a layer of goat cheese onto each slice of toasted baguette and place on a serving platter. Spoon on pomegranate seeds and finish with a light sprinkling of chopped mint.

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Brussels Sprout Quesadillas
AppetizersVegetarian

Brussels Sprout Quesadillas

by Reed Dunn

If you need an easy fall meal or appetizer that is sure to wow your friends – and surprise them with what’s inside – try my Brussels Sprout Quesadillas. These would be great for a casual game night or as a quick-and-easy family meal any night of the week.

Shredded Brussels sprouts really shine and pack in the veggie goodness, and they’re absolutely delicious paired with the melty, buttery goodness of Monterey Jack. You can make these on a panini press to get crispy ridges, or just use a skillet and your Top Chef skills to masterfully flip to crisp up both sides.

Brussels Sprout Quesadillas

Brussels Sprout Quesadillas

If you need an easy fall meal or appetizer that is sure to wow your friends – and surprise them with what’s inside – try my Brussels Sprout Quesadillas. These… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 5 voted )

Ingredients

  • 1 tablespoon olive oil
  • ½ pound Brussels sprouts, shredded
  • 1 bunch green onions, chopped and green/white parts divided
  • ½ large red bell pepper, diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 burrito-sized tortillas
  • 8 ounces Monterey Jack cheese, shredded
  • Ghee or avocado oil spray
  • Sour cream (optional) for serving

Instructions

Warm 1 tablespoon olive oil in a skillet heated to medium-high. Add white parts of green onion and diced red bell pepper. Cook for 1 minute.

Add shredded Brussels sprouts and season with salt and pepper. Continue cooking for 3 to 5 minutes, until vegetables are soft. Set aside.

Heat a panini press to high heat. Spray with ghee or avocado oil spray and lay a tortilla flat. On half the tortilla, layer on a sprinkling of Monterey Jack, followed by a few tablespoons of the Brussels sprouts, some chopped green onions and more Monterey Jack. Fold in half and close panini press. Cook until just grilled and cheese is melted.

Repeat for the rest of the quesadillas, cut and serve with sour cream (optional).

Notes

Dress up your sour cream with the zest and juice of a lemon for the added kick of acid.

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Rosemary Garlic Smashed Potatoes
AppetizersVegetarian

Rosemary Garlic Smashed Potatoes

by Reed Dunn

These crispy petite potatoes are a wonderful appetizer or side dish for fall and winter. You’ll want to bookmark it for the holidays, and you can easily make these Rosemary Garlic Smashed Potatoes Whole30 compatible by skipping the parmesan cheese.

One of the best tips I can provide for making any smashed potato recipe is to wrap the bottom of your glass or smashing device with a piece of parchment paper. That way the smashing process doesn’t end up with your potato being stuck to the bottom of the glass. It’s a total game changer!

Rosemary Garlic Smashed Potatoes

Rosemary Garlic Smashed Potatoes

These crispy petite potatoes are a wonderful appetizer or side dish for fall and winter. You’ll want to bookmark it for the holidays, and you can easily make these Rosemary… Print This
Serves: 4 to 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1½ pounds petite golden potatoes
  • 4 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • ¾ teaspoon kosher salt, plus more for boiling potatoes
  • ½ teaspoon black pepper
  • ¼ cup grated parmesan cheese (leave out for Whole30)

Instructions

Preheat oven to 425 degrees F. Bring a pot of salted water to a boil. Once boiling, add in petite potatoes and cook for 13 to 15 minutes, or until just fork tender.

Drain potatoes and add to a large bowl with 2 tablespoons olive oil, rosemary, minced garlic, kosher salt and black pepper. Toss to combine and evenly coat the potatoes.

Dump the coated potatoes onto a large baking sheet lined with parchment paper. Evenly distribute the potatoes. Wrap the bottom of a flat-bottomed glass with parchment paper and smash the potatoes. Note: I use the rim of my baking sheet as a guide for how much to smash the potatoes, so they stay together.

Drizzle the smashed potatoes with another tablespoon of olive oil and add a few shreds of parmesan cheese to the top of each (or skip if you’re doing Whole30). Bake in the preheated oven for 15 minutes.

Remove pan from the oven and use a thin spatula to carefully flip the potatoes. Drizzle with another tablespoon of olive oil and return to the oven for 15 minutes longer, or until crispy.

Serve as a side dish with your favorite protein or as a party appetizer with a dipping sauce. Whole30 House Ranch is what I recommend.

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Pimento Cheese Spread
AppetizersVegetarian

Pimento Cheese Spread

by Reed Dunn

There’s a little jar of pimento cheese spread that I grew up eating. It’s one that’s still available on grocery store shelves, and my family ate it on crackers and used it to fill celery sticks, especially during holidays and special occasions. The ingredient list, as with many shelf-stable foods, has some unnecessary additives … so I set out to make my own recipe.

My version of Pimento Cheese Spread is a 5-ingredient throwback to my childhood, and it’s a dipper’s delight when paired with crackers, vegetables or even spread between two slices of toast for the Pimento Cheese Sandwich of your dreams. You can even spread it into a tortilla and make tortilla roll-up appetizers in a snap.

Pimento Cheese Spread

Pimento Cheese Spread

There’s a little jar of pimento cheese spread that I grew up eating. It’s one that’s still available on grocery store shelves, and my family ate it on crackers and… Print This
Serves: 8 to 10 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 8-ounce package cream cheese, softened
  • 8-ounce block medium cheddar cheese, shredded
  • 4-ounce jar diced pimento, drained
  • 2 tablespoons mayonnaise
  • 1½ teaspoons cracked black pepper

Instructions

Add ingredients to the bowl of a food processor and pulse until incorporated, stopping to scrape down the sides as needed. Cover and refrigerate until ready to serve.

Recipe Tips:
— Don’t use pre-shredded cheddar cheese. The cellulose in pre-shredded cheese will affect the overall flavor in a negative way.
— Use the shredding blade of your food processor to easily shred cheddar, then change to S-shaped blade to put dip together.
— For a chunkier dip, reserve half of the shredded cheddar and fold it into the dip after everything has been incorporated.

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Sweet Potato Fries with Pesto Aioli
AppetizersVegetarianWhole30

Sweet Potato Fries with Pesto Aioli

by Reed Dunn

These Sweet Potato Fries have a spicy kick, and the creaminess of a Pesto Aioli is the perfect one-two punch of flavor. It’s also the most obvious of flavor combinations for this blog, and it’s one I’ve made for years.

The oven-baked fries are a great appetizer or party snack on their own, or you can pair them with your favorite burger or sandwich to complete a weeknight meal. The fries get nice and crispy on the outside and carry that crunch for scooping up plenty of Pesto Aioli.

Of course you could make these in the air fryer, if that’s your thing. But there’s just something about lining up the individual fries in perfect order on large baking sheets that’s so satisfying.

Sweet Potato Fries with Pesto Aioli

Sweet Potato Fries with Pesto Aioli

These Sweet Potato Fries have a spicy kick, and the creaminess of a Pesto Aioli is the perfect one-two punch of flavor. It’s also the most obvious of flavor combinations… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 pounds sweet potatoes (about 2 large potatoes)
  • 2 tablespoons olive oil
  • 1 to 1½ teaspoons kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • For the aioli:
  • ¼ cup prepared pesto
  • ¾ cup mayonnaise
  • ½ lemon, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon whole grain mustard

Instructions

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.

Wash potatoes, leaving skins on. Cut into ¼-inch thick slices, about 3 to 4 inches long. Add cut potatoes to a large bowl.

In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, onion powder and black pepper.

Add 2 tablespoons olive oil and the spice blend to the potatoes and toss until everything is evenly coated. Layer potatoes onto parchment-lined baking sheets, ensuring they are in a single layer.

Place in pre-heated oven for 20 minutes. Use tongs to flip each fry and return to oven, swapping pans to opposite racks.

Turn heat up to 425 degrees and bake for another 30 to 35 minutes, until fries are crispy. Check midway through and rotate pans, as needed.

For the aioli: Mix all ingredients into a medium bowl and whisk together until creamy. Scoop into a serving bowl and serve on a platter with fries.

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Roasted Red Pepper Stuffed Mushrooms
AppetizersWhole30

Roasted Red Pepper Stuffed Mushrooms

by Reed Dunn

You’re going to want to save this one to pull out for your game day appetizer plans. February 4 is National Stuffed Mushroom Day — seriously, folks — and that inspired me to create this healthy vegetarian version of one of my favorite apps of all time.

These Roasted Red Pepper Stuffed Mushrooms come together in about half an hour and can be easily made alongside whatever else you might be planning for next weekend’s big football game. The bonus? They’re a total Whole30 touchdown!

Roasted Red Pepper Stuffed Mushrooms

Roasted Red Pepper Stuffed Mushrooms

You’re going to want to save this one to pull out for your game day appetizer plans. February 4 is National Stuffed Mushroom Day — seriously, folks — and that… Print This
Serves: 2-4 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • 10 to 12 baby Bella mushrooms
  • 1 tablespoon ghee
  • 3 tablespoons shallot, diced
  • 1 tablespoon garlic, minced
  • ½ cup roasted red pepper, drained and diced
  • ¼ cup almond flour
  • 2 heaping tablespoons mayonnaise
  • ½ teaspoon kosher salt
  • 1½ teaspoons hot sauce
  • Chives (optional)

Instructions

Preheat oven to 400 degrees F and line a baking sheet with foil.

Clean mushrooms and remove the stems, setting aside. Place mushrooms, stem side down, on the baking sheet. Bake for 10 minutes and remove from oven.

Turn mushroom caps stem-side up.

While mushrooms are initially roasting, mince stems to produce about 1 cup of mushroom “meat” for filling. Melt ghee in a large skillet over medium-high heat.

Add diced shallot to the skillet and cook for 2 to 3 minutes, until soft. Add garlic and cook for 1 minute. Reduce heat to medium.

Add chopped mushroom stems and continue cooking until mushroom liquid is released. Season with ½ teaspoon kosher salt and continue cooking until mushrooms just start to crisp.

Meanwhile, drain roasted red peppers and dice small. Add peppers to the skillet and cook until liquid is mostly evaporated. Remove skillet from heat.

In a medium bowl, add mayonnaise, hot sauce and almond flour. Add in skillet ingredients and stir until well combined. Use a spoon to stuff the prepared mushroom caps.

Reduce oven heat to 375 degrees and return stuffed mushrooms to the oven for 10 to 12 minutes. Garnish with chopped chives (optional) and serve.

Notes

Recipe can easily be doubled or tripled to feed a crowd.

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Gazpacho-Style Shrimp Cocktail
AppetizersPescatarianWhole30

Gazpacho-Style Shrimp Cocktail

by Reed Dunn

It’s been the first sunny, warm week of the year here in Seattle. That always leads to getting creative in the kitchen with recipes and meal ideas that don’t require turning on the oven or, at least, minimizing heat sources.

This Gazpacho-Style Shrimp Cocktail requires no heat and features some familiar Mexican flavors that bring some spice, while keeping things cool. This shrimp cocktail was inspired by a version I used to regularly order at a fast-casual coastal Mexican chain here in Seattle.

While you could boil your own shrimp, this is a great way to use the pre-cooked stuff you can pick up thawed at the seafood counter or frozen and sold in a shrimp cocktail ring in your grocer’s freezer section.

Gazpacho-Style Shrimp Cocktail

Gazpacho-Style Shrimp Cocktail

It’s been the first sunny, warm week of the year here in Seattle. That always leads to getting creative in the kitchen with recipes and meal ideas that don’t require… Print This
Serves: 4 Prep Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound medium shrimp, cooked, peeled and deveined
  • 1 cup red onion, diced
  • ½ cup celery, fine diced
  • 1 cup English cucumber, peeled and diced
  • 1 jalapeno, minced
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, cut into ½-inch chunks
  • 1 lime, zested and juiced
  • 1 15-ounce can whole or crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • Hot sauce to taste (I used Tabasco.)
  • Water

Instructions

Cut cooked, peeled and deveined shrimp into ½-inch pieces and add to a large bowl. Reserve 4 whole shrimp with tail on for garnish.

Add red onion, celery, cucumber and jalapeño into the bowl, along with zest and juice of 1 lime. Fold in avocado chunks and chopped cilantro.

Pour 1 can of tomatoes into a blender or small food processor with tomato paste and ¼ cup of water. Pulse just a few times to combine and create a liquid base. Keep a few chunks of tomato for texture, if you prefer.

Pour the tomato mixture into the shrimp and veggie bowl. Season with salt, cracked black pepper and hot sauce (about 2 teaspoons gives me just enough spice), and stir to combine. If your gazpacho is thick, add another ¼ cup of water to thin.

Taste, adjust seasoning and serve in cocktail glasses. Garnish each with a tail-on shrimp.

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Edamame Hummus
AppetizersPlant-Based Whole30VeganVegetarian

Edamame Hummus

by Reed Dunn

Delightful dips with surprising ingredients are somewhat of a specialty for me. I like to create hummus-like dips for snack boards and platters, replacing the usual garbanzo beans with a variety of vegetables.

This one is reminiscent of traditional hummus, thanks to the familiar taste of tahini, but it gets a little Popeye-style muscle from baby spinach. You can put this together in about 15 minutes for a football watch party, or make it during your weekend meal prep to have as a healthy snack throughout the week.

Edamame Hummus

Edamame Hummus

Delightful dips with surprising ingredients are somewhat of a specialty for me. I like to create hummus-like dips for snack boards and platters, replacing the usual garbanzo beans with a… Print This
Serves: 6 Prep Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 cups (12-ounce bag) shelled edamame
  • ¼ cup tahini
  • 3 tablespoons lemon juice
  • 3 cloves roasted garlic
  • 2 teaspoons Louisiana-style hot sauce
  • 1 cup baby spinach, packed
  • 1 teaspoon kosher salt
  • ¼ cup olive oil

Instructions

Boil edamame, according to package directions and drain.

Add edamame, tahini, lemon juice, garlic and hot sauce to the bowl of a food processor. Run on high for about 2 minutes, or until smooth. Stop to scrape down sides.

Add in 1 cup packed spinach and salt. Pulse until spinach is well combined.

While running on low, drizzle in olive oil through the top of the food processor.

Taste, adjust salt and serve with pita chips, crackers and cut vegetables.

Store leftovers in the refrigerator for up to 5 days.

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