Thin wrappers filled with stir-fried cabbage, carrots, mushrooms, and glass noodles, rolled tight and fried golden. Makes 20.
Popcorn kernels popped in coconut oil in a covered pot, then tossed with fine salt and butter. Makes about 12 cups.
Tortilla chips layered with seasoned beef and homemade cheddar sauce, then topped with pico de gallo, jalapenos, guacamole, and sour cream. Serves 6.
Cherry tomatoes, mozzarella balls, and basil threaded on skewers and finished with olive oil, pesto, or balsamic glaze. Makes 12.
Hard-boiled egg whites piped with a silky avocado, yolk, lime, and mustard filling. Makes 12 halves.
Toasted, garlic-rubbed bread topped with tomatoes, basil, mozzarella, and extra-virgin olive oil. Makes about 16 pieces.
Ripe avocados mashed with onion, chili, cilantro, lime, and tomato for a fresh, chunky dip. Serves 6.
Silky chickpea dip whipped with tahini, lemon, garlic, and ice water, finished with olive oil and paprika. Makes about 2 cups.
Ripe avocado blended with cold milk, frozen banana, honey, and orange blossom water. Serves 2.
