Garden-to-Table Appetizers

Summertime is synonymous with cookouts, and we all know what that means, or at least we think we do. A lot of folks (men in particular) seem to think this is code for “I am Grill Master, hear me roar!” and those with a more practical mindset (i.e. women) realize that a cookout means not only a variety of grilled meats, but appetizers and side dishes as well.

So as you stand at your kitchen window, pondering what cool, easy dish you can prepare to take to the neighborhood shindig, your gaze falls upon your garden. Now you are onto something, for your garden can provide lots of choices for you to utilize when making a dish to accompany the Grill Master’s best efforts. 

Slice cherry or plum tomatoes, lay flat, and top with a fresh basil slice, some fresh mozzarella, then drizzle with balsamic vinegar and/or extra virgin olive oil and serve. Or, slice just the top off the tomatoes, scoop out the seeds, and fill with herbed goat cheese. Fresh cucumbers can be peeled and cut in half. Scoop out the seeds with a spoon, then fill with either chicken salad or pimiento cheese, both of which are also good in celery sticks.  

A combination of chopped fresh veggies is good in a variety of dishes. For instance, take mini phyllo cups (found in the freezer section), and layer in cream cheese topped with diced veggies (such as tomatoes, cucumbers, carrots, etc) and your favorite vinaigrette. Or you can simply slice a log of goat cheese, top with thinly sliced carrots and walnuts, then drizzle with honey.  

If you don’t have a garden but still love to cook with vegetables, try de-thawing a box of frozen spinach. Mix with 8 oz. Greek yogurt, a packet of French onion soup or Ranch dressing mix, and a can of diced water chestnuts. Serve with bell pepper strips, yellow squash slices or baby carrots to dip. 

If you are using broccoli florets in another dish, don’t throw away the stems. Instead, you can make a tasty slaw by either grating them or running them through your food processor (to speed things up), then combine with grated carrots, sliced almonds, and sesame and ginger vinaigrette salad dressing. You can also purchase bags of broccoli slaw at the grocery store, and save yourself some prep time. 

Fruit is another good option for snacking at a cookout. In addition to serving the typical fruit platter with dip, try making fruit skewers. Thread slices of melons, fresh pineapple, peaches, apples or grapes onto bamboo skewers, then stick the skewers into half of a sliced cantaloupe, honeydew, or watermelon. Another idea is to insert a popsicle stick into the end of a banana and freeze. Once it is firm, dip into melted chocolate and roll in nuts, sprinkles, marshmallows, etc. 

Whatever your cookout plans are this summer, make sure to keep your preparations simple so you will have plenty of time to enjoy good company and good food. Happy cooking!

VEGGIE PIZZA

Fresh pizza dough (usually found with the gourmet cheeses, or use Pillsbury’s Thin Crust Pizza Dough)

8 oz. cream cheese, softened

1 packet Ranch salad dressing mix

4 cups chopped fresh veggies (such as broccoli, carrots, bell peppers, cauliflower, etc)

2 cups grated fresh parmesan cheese

Salt to taste

Spread the pizza dough over a 9x13 baking sheet, coated with cooking spray. Bake at 400 degrees for 10 minutes, or until lightly browned. While crust is baking, combine cream cheese, salad dressing mix, and ½ cup Parmesan cheese. Spread the cheese mixture over the pizza crust while it is still warm. Top with the veggies and remaining cheese, salt to taste, then return to the oven just long enough for the cheese to melt.

OPTIONAL: ½ cup pesto can be used instead of the Ranch dressing. Also, chopped spinach is really good on this as well.

PIMIENTO CHEESE

2 cups shredded sharp cheddar cheese or 1 cup sharp cheddar and 1 cup shredded white cheddar

1/3 cup sour cream or plain Greek yogurt, or more, depending on desired consistency

1 Tbs. Worcestershire sauce

¼ cup diced pimientos

Dash ground red pepper

Combine all ingredients and chill. This is best when allowed to sit for at least 2 hours prior to serving.

OPTIONAL: Add 1 tsp. horseradish cream, or substitute lemon juice for the Worcestershire. Serve with fresh veggies or crackers.

PESTO CHEESE DIP

1 jar prepared pesto (either basil or sundried tomato pesto)

8 oz. whipped cream cheese

½ cup grated fresh Asiago cheese, or feta cheese crumbles

½ cup sour cream

Combine all ingredients and mix well. Refrigerate to chill, then serve with baby carrots, fresh bell pepper strips and yellow squash slices. This is also good as the “sauce” in the above-listed Veggie pizza, instead of the Ranch mixture.