8 oz. Hummus
1 tbsp. Garlic olive oil
½ cup tomatoes, diced
½ cup cucumbers, diced
½ cup Greek yogurt
½ cup green peppers, diced
¼ cup feta cheese, crumbled
6 tipsy tapas cheese stuffed sweet/hot peppers, sliced
Seasonings: salt, pepper & fresh parsley
-Create the dip in an 8×8 square serving dish.
-Mix the garlic olive oil with the hummus and spread an even layer into the bottom of the dish.
-For the next layer add the tomatoes and cucumbers.
-Next spoon a few dollops of Greek yogurt and carefully spread into an even layer.
-Season with salt and pepper to taste.
-Then add the cheese stuffed sweet/hot peppers and green peppers.
-Sprinkle with feta cheese and fresh parsley
-Drizzle your favorite Extra Virgin Olive Oil over the dish before serving.
Serve with homemade tortilla chips, pita chips, crackers and vegetables .
Baked kale chips
1 bunch of Kale
½ tbsp. Garlic Olive Oil
Salt and Pepper to taste
Pre-heat oven to 350 degrees.
Line baking sheet with parchment paper.
Make sure kale is clean and dry then drizzle with garlic olive oil.
Lay the kale into a single layer, add salt and pepper.
Bake for 12 minutes. Flip the kale half way throughout baking. Let cool and enjoy!
1 lb. white button mushrooms, halved
½ cup white onion, sliced
2 tbsp. garlic olive oil
2 tbsp. traditional balsamic vinegar
½ tsp. salt
In a medium skillet heat the olive oil over medium high heat until simmering.
Add the mushrooms and onions. Season with salt and stir to combine.
Reduce heat to medium. Cover and cook until liquid is released from mushrooms, about 5-7 minutes.
Remove cover and continue to cook until liquid has evaporated and the mushrooms and onions are softened and browned. (3-5 minutes)
Add the balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through.
Serve as a side with steak or chicken or mix with rice.