Starters & Party Snacks

Pumpkin Spelt Loaf with Pepita Streusel

Whole-grain loaves can often be sturdy and squatty, but this fall beauty is almost stately in stature, with a light crumb and subtle kiss of spice. While I love grinding down pepitas to use in the batter, you can certainly use almond or hazelnut meal if you prefer.

Grilled Eggplant Caponata Bruschetta

In this summer Italian feast, local produce sets the table for a sun-savory al fresco dinner.

Straight-up Strawberry Ice Pops

Fannie’s Ice Pops makes “fun on a stick” — frozen summertime treats that are vegan, gluten-free, all natural, and feature local, organic ingredients whenever possible.

Crab and Sorrel Tartlets

These toothsome tartlets lend themselves to all sorts of occasions.

Parsnip “Popcorn”

You know how parsnips taper dramatically from top to tail, becoming slender halfway down? This snack is a perfect use for the lower skinny ends…

Fermented Miso

Tomato Miso Bread

Recipe

1 loaf of sourdough or fermented bread from a local bakery
4–5 ripe heirloom tomatoes (can be from the freezer from summer harvest)
1 cup miso, matured at least 6 months if homemade
1 cup unsalted butter, softened….

Caponata Stuffed Baby Bell Peppers

This makes a great small-plate appetizer or a first course. If you have larger peppers in your garden, this can be made into a main course, paired with a soup or salad…

Lentil Tahini Wraps

For the lentils

1 cup caviar black or pardina brown lentils
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon olive oil
Salt to taste…

Dharma Ridge Farm Beet and Mystery Bay Goat Cheese Napoleon

INGREDIENTS:

3 large Golden beets
12 ounces Finnriver Fire Barrel cider
1⁄4 cup granulated sugar
6 ounces Mystery Bay goat cheese, softened
4 teaspoons minced fresh chives
2 teaspoons minced fresh thyme
4 turns freshly ground black pepper
3 teaspoons extra-virgin olive oil
kosher salt, to taste
chopped, toasted hazelnuts for garnish…

Flamiche

This classic leek tart comes from the Picardy region of Northern France. I’ve changed it up a little by omitting the traditional top crust, adding a little cheese to the bottom crust, and sprinkling some pancetta and chives into the leek filling for greater depth of flavor.