Tapas!

Fennel-Fig-Almond-Olive-Grape Salad

(there's more in it, but it doesn't really roll off the tongue)

This cold salad takes very little preparation or skill, just fresh, quality ingredients & a little chopping. Everything in here is native to Spain and/or other parts of the Mediterranean region, but I used Vermont's versions wherever possible. Inspired by a recipe I found on http://whatthefuckshouldimakefordinner.com/

Fennel (1/2 bulb or less- that shit is potent!), sliced thin and chopped small

raw almonds, chopped into large pieces

red grapes, halved

kalmata olives, halved

dried figs, chopped up into chunks

Manchego, Pecorino,  fresh Parm or other hard, sharp cheese shaved thin (I used Grana, which is Italian, not Spanish, but slightly cheaper and no one seemed to notice the difference...)

basil

I threw some mint in there too cause it's one step away form blocking the entrance to our house

sunflower seeds (or any seeds you prefer)

lemon

balsamic vinegar

dash of honey or honey cup mustard, which I put on pretty much everything

Chop up your ingredients in a big ol' bowl and mix 'em up with the balsamic, honey and lemon juice (from a fresh lemon, not the bottle, you cheater!). Let it soak up all the flavors and experience a texture/taste overload.

Lox-wrapped cantaloupe with four-pepper goat cheese


Real simple; real delicious.  Someone who doesn't know you at the potluck might mistake you for a fancy person if you make these.


Lox - 12oz
Cantaloupe - about one
Goat cheese - 10oz
A bunch of toothpicks

 Cut the melon in half and gut it.  Scoop little balls out with a spoon--I used a measuring teaspoon because of its ideal circular shape.  Then pack a pinch of goat cheese on it, wrap it all up in the lox, and spear with a toothpick.  You should just buy the lox trimmings if your local deli offers it, or you can buy the fancy, perfectly sliced, thin lox if you're a richie who wants to pay three times the price.  Also, a fresh, local (Intervale Community Farm) cantaloupe really makes all the difference in both moisture- and flavor-factor.

Stuffed Jalapenos Wrapped in Bacon


Ingredients:
10 Jalapenos
Package of cream cheese
Garlic
Cheddar
Mexican Seasoning
Bacon
Herbs

Cut the Jalapenos in half and scoop out the seeds.  Mix the cream cheese with Mexican seasoning chopped garlic, cheddar and any herbs you desire.  Stuff the mixture into the jalapeno halves.  Next cook the bacon moderately so it is easy to work with. Wrap the bacon around the stuffed jalapeno and secure with a tooth pick.  Bake in the oven for about 25 minutes on 350 and you are all set.





Baked Cilantro Feta Tomatoes

The folks down at the Intervale Community Farm sent us home with a 20 tomatoes and some cilantro this week, so I figured I'd put them both to use.  Make sure to stuff these babies with some local cheese, and don't even think about using dry herbs or conventional tomatoes. Come on... tomatoes are in season here you dingus!

Ingredients:
Small, local tomatoes
Feta cheese
Smoked mozzarella
A bunch of fresh cilantro
Garlic
Butter
Bread crumbs

Chop up the cilantro and lots of garlic, then mash them in with the butter.  Vertically slice the tomatoes in half, scoop out the innards, and sprinkle them with salt and pepper. Add a piece of feta and a piece of mozzarella, then cover it with garlic cilantro butter. You can also add some of the cream cheese mixture used in the stuffed jalepenos. Generously cover them with bread crumbs, then cook in the over for 15-20 minutes at 400 degrees.