- Mix with a Kick
- Crispy Crunchy Chicken Nuggets
- Fresh Vegetable Avocado Dip
- Spicy Asian Meatballs
- Orange-Sesame Sauce
- Super-Quick Pizza
- Hummus
- Baked Pita Triangles
- Jumbo Shrimp Platter with Zesty Cocktail Sauce
- Jumbo Shrimp Platter
- Curried Turkey Lettuce Roll-ups
- Mango Salsa Fresca
- Caliente Corn Chips
- Belgian Endive Canapés
- California Quesadillas
- Hot Pepper Shooters
Belgian Endive Canapés
½ lb. endive (about 2 heads)
1 T. extra-virgin olive oil
½ t. garlic powder
2 t. lemon juice
½ t. lemon zest
1 t. champagne vinegar
2 zucchini, washed and roughly chopped
1 yellow squash, washed and roughly chopped
1 shallot, finely chopped
1 green onion, finely chopped
¼ c. flat leaf parsley, chopped
½ t. black pepper, freshly ground
1 t. Hungarian paprika
Trim the ends off the endive and separate the leaves. Rinse each leaf well and discard any browned leaves. Set aside on paper towels to dry.
In a medium bowl, whisk the olive oil, garlic powder, lemon juice, lemon zest, and champagne vinegar until well blended. Add the zucchini, yellow squash, shallot, green onion, parsley, and black pepper, mixing to combine.
Spoon the vegetables equally into each endive leaf. Garnish with the Hungarian paprika. Makes 8 servings.
Nutritional Information
Per serving
Calories: 36
Total Fat: 2g
Saturated Fat: <1g
% Calories from Fat: 44
Carbohydrates: 4g
Protein: 1g
Cholesterol: 0mg
Sodium: 10mg