Bobbie's Organic Planet. Bobbie Williamson
tablespoon maple syrup
1/3 cup walnuts
First, prepare the candied walnuts. Preheat oven to 300°. Line baking sheet with unbleached parchment paper. Mix together maple syrup and butter in a small mixing bowl. Add whole walnuts to coat. Spread out nut mixture on baking sheet and bake for 10 to 12 minutes, until crunchy. Let cool. Top pear slices with Gorgonzola and garnish with candied walnuts.
Oh, what a treat to make these for your guests! Don’t count on there being any left after the party, either. I love these during early summer, when the first new potatoes arrive. Potatoes are one of those vegetables that should be eaten only if organic.
The filled potato skins can be made in advance and refrigerated. Grill them just before your guests arrive. These will melt in your mouth!
My good friend Susie Burke taught me to make “spuds” the Irish way—she is from Belfast. First, rub the cleaned potatoes in oil, followed by the sea salt, and then bake. This gives an extra crunch to them. Of course, you can omit the sea salt step.
New Potato Skins with Sour Cream
Serves 10-12
30 small new potatoes, halved
2 tablespoons sunflower oil
1 tablespoon coarse sea salt
10 ounces sour cream
4 ounces sharp cheddar cheese, grated
Finely chopped rosemary for garnish
Preheat oven to 400°. Line a baking sheet with unbleached parchment paper. Place potatoes on prepared baking sheet; bake for 30 minutes, or until cooked through. When cool enough, spoon out the flesh, leaving a 1/4-inch border; discard flesh. Return potatoes to baking sheet and bake for another 30 minutes, or until crisp.
In the meantime, combine the sour cream and grated cheddar. Fill crisp potato skins with cheese mixture; broil on baking sheet for 2 minutes. Place on a serving plate and garnish with rosemary.
Okay, I just had to put in this old-fashioned recipe because my mum always made these “back in the day.” Actually, I think everyone in our village made these. I used to gobble them up. They are very easy to make and easy to love. Make some with bacon and some without for your vegetarian friends.
Cheddar Cheese and Marmalade Canapés
Serves 10
10 slices whole wheat bread, cut into squares
3-4 tablespoons orange marmalade
5 ounces sharp cheddar cheese, thinly sliced
5 bacon strips, cut into 3-inch strips, partially cooked
Preheat oven to 400°. Toast one side of bread before assembling. Spread a small portion of marmalade on pretoasted bread. Add a square of cheese smaller than the piece of bread and top with bacon (if using). Place on baking sheet and cook until bacon is crisp and cheese is melted. Serve warm.
IIf you have the chance to travel to the Middle East, you will likely be served this dipping sauce in homes and restaurants. It is simple, healthy, and absolutely refreshing served with a tray of raw vegetables or toasted pita wedges.
It can also be used as a spread for a superb vegetarian sandwich, using whole wheat pita and a filling of grated carrots, sliced tomatoes, cucumbers, feta cheese, and black olives.
Tahini Lemon Dipping Sauce
Serves 4
1/2 cup tahini
1/2 cup Greek-style yogurt or whole milk yogurt
Juice and zest of 1 lemon
Pinch of cayenne (optional)
In a small bowl, mix ingredients together until well blended. Add a pinch of cayenne pepper, if desired. If dip is too thick, use water to thin.
I recently visited Toronto, where I lived in the 70s. It has always been a great city to me, but I was amazed at how clean and how many great restaurants there are serving healthy and eclectic food—it has become one of North America’s top culinary destinations. One night, while roaming the many charming streets, I was thrilled to find a cute bistro with great, and I mean great, pizzas. They were not only served on whole wheat crust, but thin whole wheat crust. Pizza heaven to me! When I returned home, I started making pizzas for parties, but my way, with a variety of vegetables. They became quite a hit. I do feel that by making your own sauce, you will enhance the taste. Now that whole wheat pizza dough is readily available in many stores, much time can be saved. Use any combination of vegetables you like. If buffalo mozzarella is not available, use a good quality, whole milk variety.
Oddly enough, this pizza is also delicious served cold. Add a composed salad and you have a great lunch.
For this recipe, a large rectangular baking sheet is recommended.
Vegetarian Pizza
Serves 10-12 people
Flour for rolling dough
1 pound whole wheat pizza dough
2 tablespoons grated Parmesan
For the sauce
2 tablespoons extra virgin olive oil
1 medium white onion, diced
2 cloves garlic, minced
5 tablespoons tomato paste
1 cup water Sea salt
Freshly ground black pepper
For the topping
1 large ball (8 ounces) buffalo milk mozzarella, thinly sliced
2 cups grated Parmesan
2 medium white onions, thinly sliced
1 medium-size sweet red pepper, thinly sliced
2 cups sliced button mushrooms 2 cups thinly sliced zucchini
2 medium Roma tomatoes, sliced
1 tablespoon dried oregano
Preheat oven to 400°.
Roll dough on a floured work surface into a rectangular shape to fit the baking sheet. Sprinkle with 2 tablespoons grated Parmesan. Place in freezer while you make the tomato sauce and prep veggies.
To make the sauce, heat olive oil in a medium-size saucepan over medium heat. Add onion and garlic; cook until translucent. Add tomato paste, water, sea salt, and pepper. Continue to cook over medium heat, stirring occasionally, until the consistency of a thick paste. Cool to room temperature.
Remove pizza dough from freezer. Pour sauce evenly over dough. Top with mozzarella and Parmesan, then remaining veggies and oregano. Bake for approximately 20 minutes.
Let cool for several minutes before cutting into bite-size squares.
This refreshing dip has a Latin American flavor as well as a Middle Eastern touch and can be made as spicy as you like. It is also very healthy and is fabulous served with organic spicy-or-not taco chips. I also like