Appetizer

A smooth blend of cannellini beans, roasted garlic, lemon juice, and black pepper. Serve with fresh vegetables as a dip or as a spread on your favorite sandwich.

Shrimp sauteed with lime juice, cumin, chili powder, garlic, and other seasonings. Cook and serve chilled on cucumber rounds for a party.

These spinach and feta stuffed baked mushrooms make a great party appetizer. Top each mushroom with a little prepared tzatziki.

Simple to make, easy to share, and most importantly, delicious to eat.

Flaky vegetarian cakes made with a mixture of artichoke hearts and hearts of palm and finished with a dollop of roasted garlic and whole grain mustard aioli.

Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).

It’s a salad that looks like guacamole that you eat with chips! Also known as a green goddess salad, it is the ultimate chip dip or healthy side dish.

Fig, Pear, and Caramelized Onion Flatbread 1 Tbsp extra virgin olive oil2 cups onions (thinly sliced)1/2 tsp fresh thyme leaves4 ea prebaked flatbread bases (about 2oz each, whole grain/wheat)1/2 cup Chobani® Whole Milk Plain Greek Yogurt1 cup pears (thinly sliced)8 ea small figs (sliced lengthwise)1/4 cup crumbled blue cheese1/4 cup walnuts (toasted, chopped)honey to taste

Chilled Cucumber Avocado Soup 1 lb cucumber (peeled, seeded and chopped)1 lb avocado (pitted, peeled and chopped)8 oz nonfat plain Greek yogurt1/4 cup fresh lime juice1/4 cup red wine vinegar1 1/2 tsp sugar1 tsp kosher salt6 Tbsp cucumber (diced)2 Tbsp fresh cilantro leaves (chopped)2 Tbsp fresh red pepper (seeded, minced)2 Tbsp nonfat plain Greek yogurt1/2

Fresh peaches, bell peppers, green onions and jalapeno simmered in orange juice and balsamic vinegar.