Curried Chickpea Salad in Radicchio Cups
- Radicchio (one head) and/or Endive (one)
- 14.5 oz can chickpeas, drained and rinsed
- 1/2 cup plain, full-fat yogurt (like Noosa)
- 1 Tbsp mango chutney
- 1 tsp curry powder
- 1/4 cup raw cashews, chopped
- 1/4 cup red grapes, halved
- 1/4 cup chopped Italian parsley (optional)
- Carefully peel off radicchio leaves and soak in a bowl of cold water for at least 30 minutes.
- Meanwhile, mix yogurt, chutney and curry powder in a medium bowl. In a separate bowl, lightly mash chickpeas (leaving some whole). Add to the dressing and mix well, then fold in the cashews and grapes. Season to taste.
- Dry the radicchio with a clean towel and divide the chickpea mixture evenly between leaves. Garnish with parsley. Serves 4-6 (appetizer portions).
Green Goddess Dressing
- ½ cup packed fresh mint
- ½ cup packed fresh dill
- ½ cup packed fresh parsley
- ⅓ cup packed fresh basil
- 2 garlic cloves, chopped
- 2 scallions, white and green parts, sliced
- 1 freshly squeezed lemon juice
- Pinch kosher salt, more to taste
- ½ cup extra virgin olive oil
- ½ avocado
- ½ cup Greek yogurt
- Raw chopped vegetables or pita chips, for serving
- Place dill, mint, parsley, basil, garlic, scallions, avocado, lemon juice and salt in a food processor and process until finely chopped.
- With motor running, drizzle in the olive oil until incorporated.
- Pulse in yogurt. Taste dip and add more salt, if desired.
- Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Melon & Mozzarella Skewers
- 1 watermelon, halved
- 1 cantaloupe, halved with seeds scraped out
- 8 oz container of fresh mozzarella balls
- Fresh mint, "chiffonade" or cut into ribbons (optional)
- Balsamic glaze (optional)
- Use a melon baller to scoop melon in small, uniform balls.
- Alternate watermelon, mozzarella and cantaloupe on cocktail skewers. Arrange on a platter or poke them into watermelon rind to stand straight up!
- Drizzle balsamic glaze over the top, then finish with mint.
Pro-tip: while you can make a balsamic reduction or glaze yourself, you can also buy pre-made balsamic glaze at most grocery stores (for sure Trader Joe's!) and it lasts a long time in the fridge. We love keeping this on hand to add a pop of drama to a dish (like vegetable pizza or grilled peaches).
- 4-5 fresh heirloom tomatoes (use local if possible!)
- 2 cloves fresh garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 4-6 basil leaves, chopped
- salt and pepper to taste
- Chop tomatoes and add to a large bowl with the garlic, oil, balsamic vinegar, basil and salt/pepper.
- Serve in a bowl with crostini scattered around the outside. That's it!
Maple Tahini Snack Balls
These Maple Tahini Snack Balls were in each of the swag bags that attendees took home.