Serves 6

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Salad

Creamy Loaded Pea Pesto Appetizer with Belgian Endive Scoops

Serves 12, two boats per serving

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In medium saucepan, bring water, wine, and thyme to a bare simmer over medium heat. Add salmon, skin side down, and reduce heat to low. Poach salmon until cooked through, about 10 minutes. Remove salmon to plate and let cool. Discard poaching liquid. Once cool, remove skin from salmon and break into large chunks. Set aside.

In large bowl, whisk together yogurt, mustard, olive oil, honey, lemon zest and juice, salt, and pepper. Add pears, celery, parsley, and onion. Gently toss everything together until well combined.

To serve, arrange endive leaves on platter. Divide pear mixture evenly among endive leaves. Top with some salmon and almonds. Serve.

acf/block-instructions

Appetizer

Salmon Salad Boats

Serves 10

In small ovenproof dish, stir together crushed tomatoes, minced garlic, and red pepper flakes. Place block of feta cheese in middle of sauce and bake, uncovered, for 10 minutes.

Meanwhile, in bowl, stir together green olives, lemon zest, rosemary, thyme, pine nuts, and oil. Spoon mixture over and around feta cheese, return to oven, and bake until bubbly and cheese is warmed through, about another 10 to 15 minutes. Sprinkle with black pepper and serve straight from the oven alongside pita, crackers, and vegetables.

Beverage

Olive and Lemon Baked Feta

Sweet, salty, spicy, and slightly smoky, this edamame appetizer is everything you want to have while sipping a cocktail this holiday season. 

In small bowl, whisk together soy sauce, sesame oil, honey or agave, ginger, chili garlic sauce, rice vinegar, and sesame seeds. Set aside.

Heat cast iron skillet over high heat. Add edamame and cook, stirring often, until charred on both sides, 6 to 8 minutes total. Serve warm on a platter with dipping sauce.

Edamame with Ginger Chili Dipping Sauce

Read on to discover some great appetizer and drink pairings that are sure to delight at your next gathering. Happy holidays!

Easy and delicious appetizer and cocktail pairings

Holiday Cocktail Party

Serves 12

On large rimmed baking tray, toss pumpkin seeds with 1 tsp (5 mL) grapeseed oil. Toast in oven until seeds are crisp and lightly browned, about 10 minutes. While seeds are still hot, sprinkle with wasabi powder and coriander. Toss to combine. Set baking tray with seasoned pumpkin seeds aside and reduce oven temperature to 250 F (120 C).

In large bowl, whisk together remaining 2 tsp (10 mL) grapeseed oil, sesame oil, soy sauce, garlic powder, ginger, and paprika until well combined. Add almonds and cashews and toss to coat. Add popcorn and toss. Spread popcorn mixture in single layer on rimmed baking sheet with pumpkin seeds. Bake for 15 minutes, then stir and bake for another 15 minutes. Let cool to room temperature. Sprinkle nori over cooled party mix just before dividing among small serving bowls.

Sesame-Soy Party Mix

Preheat oven to 425 F (220 C). Place 2 baking trays in oven to warm.

Cut unpeeled sweet potatoes into 1/4 in (0.6 cm) thick rounds and place them in bowl along with coconut oil and smoked paprika. Gently toss to coat. Tumble sweet potatoes in a single layer onto hot baking trays. Roast in preheated oven for 12 to 15 minutes, until bottom is lightly golden brown. Flip sweet potatoes over and roast for an additional 8 to 10 minutes. Remove from oven and set aside.

In large bowl, whisk together olive oil, honey, vinegar, chili powder, cumin, and salt until well combined. Gently fold tomatoes, chickpeas, beans, corn, shallots, serrano or jalapeno pepper, bell pepper, and cilantro into dressing. Allow mixture to sit at room temperature for at least 30 minutes. Vegetable caviar may also be covered and refrigerated up to 4 hours before serving.

Cut avocado into small dice, place in bowl, and drizzle with lemon juice. Mash lightly with fork to create a chunky paste.

To assemble bites, place roasted sweet potato slices on platter. Top each round with a smear of avocado mixture and a generous dollop of vegetable caviar. Serve immediately.

Vegetable Caviar Sweet Potato Bites

Slow down for an evening of mini-bites this holiday season. These amuse-bouches are sure to spark conversation, nourishing body and soul.

Amuse-Bouches: 3 Easy and Elegant Appetizers for the Holidays | alive

Easy and elegant canapés to mingle over

Amuse-Bouches

These holiday appetizers kick up your entertaining a notch. They're elegant, yet healthy. Spend less time in the kitchen and more time with guests.

Holiday Appetizers - alive

Nourishing nibblies for relaxed entertaining

Holiday Appetizers

With Mother’s Day just around the corner, a stylish crostini is an elegant way to treat the women in your life to something special.

Treat Mom to simple, yet elegant, appetizers

Craving Crostini

Appetizers fit for a crowd

Pickup Artists

Inspired vegetable appetizers

Natural is the way. We bring you credible approaches to preventative health, holistic treatments, and supportive supplements.

Appetizers

Creamy Loaded Pea Pesto Appetizer with Belgian Endive Scoops

Salmon Salad Boats

Olive and Lemon Baked Feta

Edamame with Ginger Chili Dipping Sauce

Holiday Cocktail Party

Sesame-Soy Party Mix

Vegetable Caviar Sweet Potato Bites

Amuse-Bouches

Holiday Appetizers

Craving Crostini

Pickup Artists

Roots to Relish

Heightened Hummus

Happy New Year!

Take a Dip

Tis the season for fanciful finger food!

Tapas for Two

Healthy Finger Foods for the Holidays

Party Time