Category Archives: Snacks

Roasted Garlic and Siracha Tofu Mayo With Sweet Potato Fries

My best friend came with her cousin and baby to spend the day with me at Artprize 2012 yesterday.  As we sat down to tuck into some addictive seasoned fries at Stella’s Lounge, we turned to a conversation of condiments for fries.  Gobs of ketchup, mayonnaise, vanilla ice cream (!), malt vinegar, siracha-mayo.  When I returned home and looked at the Food Matters Schedule for this week’s recipe and found that it was tofu mayo (chosen by Sopie at Biographie de ma faim), I knew what had to be done!  The good old fry was about to get a makeover in my kitchen…and it was about to be served up Amsterdam-style with some mayo (albeit a vegan version)!

I roasted up some hand cut sweet potato fries and some teeny fingerling potatoes.  Then whipped up some tofu mayo from Mark Bittman’s Food Matters Cookbook.  A couple of dips later…I wasn’t really feeling it.  The tofu mayo wasn’t really doing it for me.  Maybe it was because I used Nasoya tofu and it turned out kind of runny…maybe the color was a little too non-mayo for me.  Whatever it was, I knew I needed to make some changes a la Aura.  I roasted a head of garlic (wrap a head of garlic in some tin foil and pop into the oven at 350° until the garlic is smushy on the inside, about 1/2 hour) and pureed it with the tofu-mayo.  Better.  Still not satisfied, I reached for one of my tried-and-true kitchen weapons–Siracha, aka Rooster Hot Sauce.  A generous squeeze went into the mayo and voila!  A perfect, guilt-free vegan dipping sauce/mayo.  For the original recipe, head to Sophie’s blog, where she has also posted a bread-and-nut mayo recipe.  To see what the other Food Matters Project bloggers came up with, head here.  For my Roasted Garlic-Siracha Tofu Mayo recipe, read on!

Roasted Garlic Siracha Tofu Mayo adapted from Mark Bittman’s Food Matters Project; Makes about 1 cup

  • 6 ounces soft silken tofu (about 3/4 cup) *
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard, or to taste
  • 1 tablespoon honey or sugar, optionnal
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt, or to taste
  1. Put all the ingredients in a blender. Turn the machine to a medium speed that keeps things moving without splattering. Let it run for a minute or 2, then turn it off.
  2. Scrape the sides of the container with a rubber spatula, turn the blender back on, and repeat the process two more times. Taste and add more salt if necessary. Serve immediately (or store in a jar for up to several days).

*I used Nasoya silken tofu and found my mayo to be a little on the runny side.  I would use Mori-Nu for better results.

Bruschetta with Pistachio Goat Cheese, Apricot, and Honey

Take two on the pistachio goat cheese.  I made this delicious spread a week ago and served it on top of roasted beet and sweet potato medallions.  I was so enamored that I wanted to try it again, on a different platform.  Enter bruschetta.  I’ve discussed this before, but bruschetta is simply toasted or grilled bread drizzled with olive oil.  You can top it with anything you see fit.  This weekend I topped it with pistachio goat cheese, apricots, and honey.

Bruschetta with Pistachio Goat Cheese, Apricot, and Honey

  • 1/2 loaf of french bread, sliced about 1/2 inch thick
  • olive oil in a bottle for drizzling
  • 4 ounces fresh goat cheese
  • 1 cup shelled pistachios
  • 2 apricots, pit removed and sliced
  • 1 tablespoon honey
  • Pepper
  • Salt
  1. Combine the goat cheese and pistachios in a food processor. Sprinkle with salt and pepper and, with the machine running, drizzle in 2 tablespoons of olive oil. If the mixture doesn’t come together, add more oil until the filling is smooth and fluffy. Taste and adjust with seasoning, then cover and refrigerate until you are ready to assemble the bruschetta.
  2. Heat a grill or a broiler.  Drizzle slices of bread with olive oil and sprinkle with salt and pepper.  Place on grill or under broiler until just toasted.  Turn, and toast second side.  Remove from oven.
  3. Transfer the goat cheese mixture to a pastry bag or a zip-lock bag with the corner cut off (or you can just use a teaspoon for this). Squeeze or spoon dabs of the filling onto the bruschetta.  Repeat until either the bruschetta or the filling runs out, top with two slices of apricot per toast and a light drizzle of honey, then serve straight away.

Vanilla Yogurt with Cherries, Pistachio, and Balsamic-Honey Glaze

Alright, I know what you are thinking…I’ve met many a balsamic/fruit doubter in my day.  I thought the same thing when I saw this recipe from Kate, which was featured in the summer issue of Foodie Crush magazine.  I encourage everyone to check it out-it is a free online magazine featuring some of the best food bloggers out there.  I’ve had a lot of fun cooking along with Kate through The Food Matters Project.  I always look forward to seeing her variations and excellent photography so was thrilled to see her featured in the Whole Foodies section of the magazine.

Because I have faith in Kate’s food choices, because it just looked so pretty in Foodie Crush, and because I had just made homemade yogurt the night before, I simply had to make this dish.  And I’m so glad I did.  This was like a party in my mouth.  Crazy good.  And I made extra balsamic-honey glaze and have already used it on grilled flatbread with peaches, arugula, and goat cheese.  Can’t wait to come up with a zillion other uses for it!  See below for my variation on the recipe and head over to Kate’s page for the original!

Vanilla Yogurt with Cherries, Pistachio, and Balsamic-Honey Glaze

Adapted from Cookie + Kate; serves 4

  • 2 and 1/2 cups homemade plain yogurt
  • 1/2 tsp. pure vanilla extract
  • 1 and 1/2 cup cherries, pitted and halved
  • 1 tablespoon raw sugar (I used sucanat but you can use turbinado), optional
  • 2/3 cup balsamic vinegar (I used cherry infused balsamic vinegar from Cherry Republic)
  • 1/3 cup honey
  • 1/3 cup shelled pistachios, crumbled
  1. Strain yogurt:  Line a fine mesh sieve or colander with cheese cloth.  Spoon yogurt into it and let sit for 1 hour to drain.  The consistency will be thicker and creamier.  If the yogurt is too thin for your liking, you may strain longer until the consistency is what you like.
  2. In a medium bowl, stir together the yogurt and the vanilla extract.  In another bowl sprinkle cherries with sugar (optional).
  3. In a small saucepan over medium-low heat, combine the balsamic vinegar and honey.  Simmer, stirring constantly, until the liquid is reduced by half.  Pour the liquid into a small bowl and allow it to cool.
  4. Spoon yogurt into individual serving bowls, swirl in a spoonful of sauce, and top with cherries and crumbled pistachios.

Beet and Sweet Potato Medallions With Pistachio-Goat Cheese Filling

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.  The beet is the murderer returned to the scene of the crime. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.  The beet was Rasputin’s favorite vegetable. You could see it in his eyes.”  ―  Tom Robbins, Jitterbug Perfume

Week 23 of the Food Matters Project!  Wowee!  This week was a GREAT pick, chosen by Meg, from My Whole Food Romance.  Head on over to her site to check out Mark Bittman’s original recipe for Beet “Sandwiches”.  I decided to do a more “open-faced” type of beet sandwich.  I also went ahead and made some sweet potato medallions–also very delicious!

Head on over to The Food Matters Project website to see what everyone else came up with too!  There is something very fun about finding out what 25 + other foodies did with the same recipe.  I’m endlessly inspired.  Likely the easiest way to check out everyone’s culinary genious is Pinterest–in a few days every version of our beet “sandwiches” will be up on the FMP Pinterest Board for your viewing pleasure.  Check it out!  Now onto the recipe…

Beet and Sweet Potato Medallions with Pistachio-Goat Cheese Filling

  • 2 large beets, peeled
  • 1 large sweet potato, peeled
  • 2 tablespoons olive oil, plus more as needed
  • Salt
  • 4 ounces fresh goat cheese
  • 1 cup shelled pistachios
  • Pepper
  1. Heat the oven to 400 degrees fahrenheight. Slice the beets and sweet potatoes about 1/8 inch thick, using a mandoline, food processor, or sharp knife. Grease a couple of baking sheets with some of the oil. Spread the beet and sweet potato slices out in a single layer and sprinkle with sea salt. Bake, turning as needed, until they are crisp and lightly browned, 10-15 minutes in total. Remove from the oven and cool on wire racks.
  2. Combine the goat cheese and pistachios in a food processor. Sprinkle with salt and pepper and, with the machine running, drizzle in 2 tablespoons of olive oil. If the mixture doesn’t come together, add more oil until the filling is smooth and fluffy. Taste and adjust with seasoning, then cover and refrigerate until you are ready to assemble the medallions.
  3. Transfer the goat cheese mixture to a pastry bag or a zip-lock bag with the corner cut off (or you can just use a teaspoon for this). Squeeze or spoon dabs of the filling onto the sweet potato and beet medallions.  Repeat until either the medallions or the filling runs out, top with shredded basil or arugula, then serve straight away.

Simply Springtime

Ahhh….springtime  We are well into spring (and moving into summer quickly) here in Michigan.  What a perfect time of year.  Everyone is coming out of hibernation.  Neighbors reappear and porches fill up with people talking and laughing, enjoying happy hours and snacks.  I love the bonus day Memorial weekend gives…rather than crunching everything into 2 days, I have an extra day to use to relax and be spontaneous.  Today my meanderings took me to the newly renovated Fulton Farmer’s Market for the first time this year.  I ran into my favorite farmers, Devon and Chad, from Green Wagon Farm in Ada (They have shares and half shares!  Check them out at: and came home with some lovely sunflower sprouts, which turned into a quick lunch of thin crisps, goat cheese, and sprouts.

 I also came home with some delicious raw milk cheddar, blue and brown eggs, some Michigan asparagus, and a recommendation to check out a new documentary, Urban Roots (  Urban Roots is a documentary about the urban farming experimentation going on in Detroit.  Looks very interesting and very inspiring.

Today’s lunch reflected the spirit of my day:  simple and carefree.  It was a great reminder that the months ahead will be full of life and simple tastes.

Salsa Five Ways–The Food Matters Project

Four of the Five Salsas I made this weekend–photo of the fifth (and best!) salsa is below…

Week 14 of the Food Matters Project was very appropriately timed–salsas for Cinco de Mayo!  Abby made fajitas for Sunday Dinner and I was feeling inspired (and shut-in due to the rain) so I was thrilled to add five different salsas to the table.  I made Bittman’s pico de gallo recipe, a peach-mango chutney, a green apple-cucumber salsa, a tomatillo-black bean salsa, and a corn salsa.  I made several changes to Bittman’s recipes, which I have posted below.  My favorite of the five?  My black bean and tomatillo salsa that had a deep smoky flavor due to using dried black beans.  The great thing about salsa is that it is so easy and so versatile–many ingredients can be swapped out for whatever you have in your fridge.  If you haven’t made your own salsa before–please do try.  I’m sure you’ll be making it all summer long once you give it a go!

Head on over to Alissa‘s blog to see her spin on salsa (pureed and also a rhubarb salsa!).  For everyone else’s take check out the comments on the Food Matters Project website.

Pico de Gallo from The Food Matters Project Cookbook

  • 2 large tomatoes, chopped
  • 1/2 large white or red onion, chopped
  • 1 tsp minced garlic, or to taste
  • 1 fresh hot chili (like habanero or jalapeno), seeded and minced, or to taste
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • salt and black pepper
  1. Combine all the ingredients in a bowl, taste, and adjust the seasoning.
  2. Let the mixture rest for 15 to 30 minutes if possible to allow the flavors to meld.
  3. Note:  If you like smoother salsa, puree it to your liking.

Peach-Mango Chutney

  • 2 cups of peach and mango, peeled and chopped (or use frozen chunks, as I did this time–turned out fine and save a ton of time)
  • 1/2 large white onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 fresh, hot chile, seeded and minced
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp brown sugar
  • 1/4 cup chopped red bell pepper
  • Small pinch of salt.
  1. For this chutney, toss everything into a saucepan and cook on low until the bell peppers and the fruits are nice and soft and the juices have reduced, leaving a jam-like consistency.

Tomatillo-Black Bean Salsa

  • 2 cups chopped tomatillos
  • 1/2 large white onion
  • 1 cup black beans, cooked or canned
  • 1 tsp minced garlic, or to taste
  • 1 fresh, hot chile, seeded and minced, or to taste
  • 1/2 cup chopped fresh cilantro
  • 2 tsp ground cumin
  • 2 Tbsp lime juice
  • Salt and black pepper
  1. You can leave the tomatillos raw if you like (they have a tangy, slightly sour taste) or cook them.  I enjoy them cooked in a salsa more than raw and so I always cook mine after popping a few pieces of them raw into my mouth!
  2. Place tomatillos in a saucepan with water to cover.  Bring to a boil and cook for 5 minutes.  Drain the water and let cool.  Mash tomatillos (I like them to be chunky) and add the remaining ingredients.  Let rest for half an hour to let the flavors meld.

Green Apple-Cucumber-Avocado Salsa

  • 1 tsp minced garlic
  • 1 dried red chili
  • 1/2 cup chopped fresh cilantro
  • 1/8 cup chopped fresh mint
  • 1 tsp sugar
  • 1 tsp salt
  • 1 large Granny Smith apple, seeded and chopped
  • 1 large cucumber, peeled, seeded, and chopped
  • 2 Tbsp lime juice
  • 1 Tbsp champagne or pear vinegar
  • 1/2 avocado, chopped
  1. I took some cues from this month’s Bon Appetit and macerated the apple and cucumber.  To macerate, put garlic, chili, cilantro, mint, sugar, and salt into a large plastic baggie with zipper seal.  Crush everything inside by pounding on the baggie with a rolling pin.  Add cucumber and apple and let sit for 35-40 minutes, allowing the juices form at the bottom of the baggie.  Empty everything into a bowl and add lime juice and vinegar to taste.  Add avocado and serve immediately.

Corn and Black Bean Salsa

  • 2 cups corn kernels (can use thawed frozen corn)
  • 1/2 large white or red onion, chopped
  • 1 tsp minced garlic, or to taste
  • 1 fresh hot chile, seeded and minced, or to taste
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup minced red bell pepper
  • 2 Tbsp lime juice
  • Salt and black pepper
  1. If you have the time, I strongly suggest grilling the corn–my corn salsa was good ungrilled but a little lacking in flavor.
  2. Mix all ingredients together and let rest to allow flavors to meld.

Maple Syrup Kettle Corn

I was chatting with my mom today and she was telling me about something very cool she is part of–the Decolonizing Diet Project, an academic research project with 25 participants.  The DDP is being conducted through the School of Native American Studies at Northern Michigan University in Marquette—for one year all volunteers have signed up to replace a percentage of their normal diet for Great Lakes indigenous foods that the region’s original inhabitants would have eaten prior to European colonization. How cool is that?  The year started in March and mom is learning all about what plants are edible in the woods surrounding her house in the Upper Peninsula as well as in the surrounding areas of the U.P.  They have foraged for leeks, spring beauties, cattail, and many other interesting foods that grow naturally in the area.  I think it is a wonderful project and I am very proud of my mom for taking part in such a life changing initiative.  Go mom!  If you are interested, check out this great article:

I am also so very happy that one of the results of this project is that my mom is sharing some of her recipes with me.  She described her maple syrup kettle corn to me with such gusto today that by the time we were off of the phone I was heating up maple syrup and readying my corn to pop!  Growing up we tapped all of the maple trees lining our property and painstakingly boiled the sap down (it takes about 40 gallons of sap to make one gallon of maple syrup–liquid gold).  One of my favorite memories is standing by the barrel stove made just for the job, stirring and stirring until finally you could dip your spoon in and there was some viscosity and sweetness.  That first taste was so incredible.  Unfortunately, the hot weather in March this year created unfavorable conditions for tapping the trees so my mom and brother didn’t make any syrup this year.  Luckily I had some Michigan maple syrup and whipped up a batch of this amazing treat.  Warning:  this is ADDICTIVE.

Decolonizing Diet Project  Maple Syrup Kettle Corn

  • Maple Syrup
  • Popcorn kernels (I used a variety of yellow corn and mushroom corn for the shape)
  • Raw pecans (I used raw cashews because that’s what I had on hand)
  • Sea salt flakes

Mom says to pop the popcorn on the stove with some oil.  I accidentally burned my batch so I ended up using the airpopper for speed.  I’m sure it is even better with the stovetop method so make it that way if you have a few minutes and some patience.

Spray a large sheet pan with some olive oil and set a side.  Glug some syrup into a pan and heat to a boil.  Turn to low and simmer for about 5 minutes until it is starting to thicken somewhat.  Add a generous pinch of salt.  Pop the corn and sprinkle nuts on the corn.  Drizzle the syrup over the corn and nuts, stirring to coat.  Spread out onto the oiled baking sheet and let sit for a few minutes so the syrup begins to harden.  Good luck not eating it while it is still gooey and warm–it is too good to resist!

Fruit and Nut Balls

I mentioned in a recent post that I was trying to find new alternatives for sweets that use little or no refined sugar.  These little nuggets of goodness will make you feel so much better about snacking!  I found and adapted a recipe from the Whole Living Detox Plan.  Don’t let that scare you–these are worth a try and are a great pick me up.

These fruit and nut balls take about 10 minutes to whip up and I imagine they would be a great “cooking” project if you have little ones–they can help you to make the crumbles into balls and roll the balls in sesame seeds or coconut.

This recipe is extremely versatile.  I used dates, prunes, raisins, and figs for the fruit.  For the nuts/seeds I used walnuts, almonds, cashews, sunflower seeds, flax seed, and pumpkin seed.  Next time I will try with just dates and walnuts or almonds because I love the combination so much.


  • 2 cups mixed dried fruit
  • 2 cups mixed nuts and seeds
  • 1 TBSP nut butter (almond, peanut, cashew).
  • Cinnamon
  • Course Salt
  • 1/3 cup raw sesame seeds or unsweetened shredded coconut


  1. In a food processor, pulse dried fruit; transfer to a bowl.
  2. Pulse nuts and seeds until finely chopped.  Add 1 tablespoon of peanut, cashew, or almond butter to the food processer.  Add the chopped fruit, a dash of cinnamon and a pinch of salt.  Pulse to combine.
  3. Grab small handfuls–about 2-3 tablespoons.  Form 1-inch balls; roll each ball in sesame seeds or in shredded unsweetened coconut.  Refrigerate in an airtight container to harden slightly.  Can also be kept on counter.

Chocolate Wafers With Ginger, Fennel, and Sea Salt

Despite having a long-standing love of Easter (I love, love, love decorating eggs and putting together Easter baskets) this year’s gift of a basket full of candy has turned me off a little.  I have eaten all of my Reese’s Peanut Butter Eggs, my Cadbury Egg, and my Ferrero Rocher tray.  Oh my…well, let’s just say I am looking forwarding to moving past the last few days of shoving piece after piece of candy down the hatch.  It’s not me at my finest.

I’m on a search for some healthier sweets to make to wean myself off of the junky sweets wagon.  I pulled out a print-out I had…something I had seen on the Today show some time ago and wow…glad I did!  I always have thin crisps in my pantry for snacking.  I love topping them with thin slices of cucumber in the summer for a quick and cool snack but they are a great vehicle for so many things.  I had never thought about using them for a dessert.  These chocolate wafers have so many of the things I love in a sweet.  Dark chocolate?  Check.  Crystallized ginger?  Check.  Sea salt?  Check.  Candied fennel seeds?  Really?  Really.  It was a strange but great addition.

These were really quick and easy to make.  I highly recommend adding this to your snack repertoire.  Grabbing one of these beats grabbing a Reese’s Peanut Butter Egg any day.

Chocolate Wafers With Ginger, Fennel, and Sea Salt

  • 1 and 1/2 teaspoons fennel seeds
  • 1/4 tsp sugar
  • 7 ounces bittersweet chocolate (70 to 75 percent cacao), chopped (I had 60% cacao so just used that)
  • 16 wafer-thin crispbreads, such as Finn Crisp (I used Kavli Crispy Thin)
  • 2 tablespoons minced crystallized ginger
  • Sea salt flakes


  1. Line a baking sheet with parchment paper.  In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.  Add the sugar and cook, stirring frequently, until the sugar is melted and coats the seeds, about 15 seconds.  Scrape the candied fennel seeds onto a plate and let cool.  Crumble any clumps to separate the seeds.
  2. Put the chocolate into a microwave-safe bowl and microwave in 30 second bursts until almost melted.  Stir the chocolate until completely melted and an instant-read thermometer inserted in it registers 90 degrees Fahrenheit.  Note:  you can heat chocolate on the stove also using double boiler method or bowl over pot of hot water.
  3. Working very quickly, dip a crispbread in the chocolate and use an offset spatula to spread the chocolate in a very thin layer so it completely coats the crispbread.  Transfer to the prepared baking sheet and sprinkle with some of the fennel seeds, ginger, and sea salt.  Repeat with the remaining crispbreads, chocolate, and toppings.  Refrigerate the chocolate-covered crispbreads until just set, about 5 minutes.

Make Ahead:  The chocolate-covered crispbreads can be stored in an airtight container at room temperature for up to 5 days.

Hummus Served Hot

This was a new one for me–hummus served hot.  The dish was chosen by this week’s host of Food Matter’s project.  I am loving this weekly project.  I get to cook “with” 50+ other bloggers and try things I normally may not pick to make myself.  Don’t get me wrong–I’ve made my fair share of hummus over the years.  Roasted bell pepper hummus, black bean hummus, roasted garlic hummus, lemony hummus, white bean hummus, you name it.  I would have skipped right over this recipe, thinking about how I don’t need a recipe for hummus.  But I have never thought about serving it hot!  So thanks again to Mark Bittman for encouraging a new way to try things.

In some ways this hummus is like any other–a breeze to make and can be served with just about anything.  I have been in need of some serious veggies so I served mine with blanched peas and green beans, orange bell pepper, and radishes.  I also topped the hummus with toasted pine nuts, parsley, and olive oil.  Heating the hummus resulted in a rich and creamy dip unlike any hummus I have had before.  Also, I typically use an immersion blender to make hummus and while it does a fine job it leaves some small chunks.  The trick to getting hummus super-smooth and creamy is a blender or food processor.  Have fun with it and dress it up how you like.  And be prepared to start enjoying hummus in a brand new way!  To see how all of the other Food Matters bloggers made their hummus, go to:

Hummus Served Hot

Makes 6 to 8 servings

From Bittman’s Food Matter’s Cookbook:  The first time I ate this was in Turkey, and it stunned me.  But why?  Of course, hummus, a Middle Eastern staple, has uses beyond sandwich spread or meze platter.  Served warm, it makes an elegant, fondue like dip, sauce, or side dish.  Offer this as an appetizer in a large bowl alongside crudites of all sorts:  cubes or cooked potato, eggplant, or crusy bread, or strips of pita for dipping.  You can also serve this mixture on grains, with pasta, or straight up as an alternative to mashed potatoes.


  • 3 cups cooked or canned chickpeas, drained, liquid reserved
  • 1 or 2 garlic cloves
  • 1/4 cup olive oil, or to taste
  • 1/4 cup tahini, or to taste
  • Salt and black pepper
  • 3 tablespoons lemon juice, or to taste
  • Chopped fresh parsley, for garnish
  1. Put the chickpeas with 1/2 cup of their cooking liquid (or water) in a blender, add the garlic, oil, and tahini, and sprinkle with salt and pepper.  Puree for a minute or 2 until the mixture is very smooth.  Add more cooking liquid, oil, or tahini as you like until the consistency is like a smooth dip or thick soup.  (Refrigerate for up to a couple of days or freeze for months).
  2. Transfer the puree to a medium saucepan over medium heat (or use the microwave); heat through while stirring constantly.  Add the lemon juice, then taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.  Serve warm, garnished with parsley.
Ways to Flavor Hummus Served Hot: 
Stir in any of these just before serving, either alone or in combination; taste and add more if you like.
  • 1/2 cup chopped roasted bell peppers
  • 1/2 cup mashed roasted garlic in place of raw garlic
  • 1/2 cup grated Parmesan, Gruyere or fontina cheese
  • 1/4 cup pesto or herb past
  • 1/4 cup chopped nuts like walnuts, almonds or pistachios
  • 1/4 cup chopped black or green olives
  • 1 tbsp cumin
  • 1 tbsp smoked paprika (pimenton)
  • 1 tbsp curry powder
  • 1 tbsp chile paste