Ingredients for 3 servings

½ green chilli
½ kg chickpeas - soaked overnight
½ tsp bicarbonate of soda
½ tsp cumin powder
1 small onion-diced
2 Tbsp chopped parsley
2 Tbsp coriander
3 Tbsp garlic paste
25 gm flour
75 ml water
Salt & pepper

Directions

Mince all ingredients together.

Make 50 small balls out of the mixture and deep fry over a moderate flame until golden in color and completely cooked.

Drain and serve.
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Split the pita on one side (lengthwise) to form and opening.

Place a layer of falafel, some tahini, sour cream and lettuce along with some chopped onions and serve.

Ingredients

¼ cup organic sugar
1 pkg. frozen puff pastry
1 tsp. vanilla
2 cups powdered sugar
2 tbs. whole milk

Directions

Preheat oven to 400 degrees.

Thaw the puff pastry according to package directions.

Sprinkle sugar on clean work surface and roll out dough. Cut into wide strips.

Arrange on a baking sheet and bake for about 20 minutes, until golden brown.

Remove from the oven and cool on a wire rack.

Whisk together powdered sugar, milk and vanilla. Glaze the puff pastry and serve.

Ingredients

1 box of shrimp or prawn flavored chips (colored)
2 cups of vegetable oil, for frying

Directions

Heat the oil to 325 degrees Fahrenheit, and adjust your burner to maintain a constant temperature. You can use a thermometer to monitor the oil temperature for optimum frying.

Prepare a sheet pan by lining it with paper towels. You will also need a spider or a large spoon to handle the shrimp chips when frying.

Place 8 to 10 chips in the spider and drop them into the hot oil. Give them a gentle stir. Almost immediately, you will see the chips expand and float to the top of the oil.

Use your spider to quickly scoop them out of the oil before they get scorched or burned. Shake off as much of the excess oil as possible, and transfer them to your prepared sheet pan. Fry the chips in batches until you have enough, and transfer the cooled chips to a basket and serve.

Ingredients for 8 servings

¼ tsp. ground chipotle pepper
1/3 cup cucumber, peeled and chopped
1 clove garlic, chopped
1 large jalapeno pepper, stemmed, seeded and chopped
1 medium peach, sliced ½-inch thick
1 medium tomato, chopped
1 Tbsp. lime juice
2 Tbsp. fresh cilantro, chopped
3 tsp. Chicken flavor Bouillon
4 slices watermelon, 1-inch thick (about 2 lbs.)
5 tsp. vegetable oil, divided

Directions

Combine 2 teaspoon oil, ground chipotle and 1 teaspoon Chicken flavor Bouillon in small bowl. Brush watermelon and peaches on both sides. Grill, turning once, until evenly charred on both sides, about 3 minutes. Reserve and let cool. Remove watermelon rind and roughly chop watermelon and peaches.

Pulse cucumber, tomato, cilantro, garlic, jalapeno, watermelon, peaches and remaining oil in food processor until chunky. Transfer to medium bowl; stir in lime juice. Cover and chill about 1 hour. Season with remaining 2 teaspoons Bouillon.

Ingredients for 9 servings

1 can (8.25 oz.) lightly salted mixed nuts
3 Tbsp. Hellmann’s® or Best Foods® Organic Mild Curry Mayonnaise Dressing
3 Tbsp. sugar

Directions

Preheat oven to 350°. Line baking sheet with aluminum foil.

Combine nuts, Hellmann’s® or Best Foods® Organic Mild Curry Mayonnaise Dressing and sugar in medium bowl. Spread on prepared baking sheet.

Bake 15 minutes, stirring every 5 minutes, or until nuts are browned. Remove to wire rack, stirring once or twice as nuts cool. If necessary, peel nuts off foil and break up any clumps. Let cool completely. Store in an air tight container.

Ingredients for 4 cups

1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 can (8 oz.) water chestnuts, drained and chopped (optional) 
1 container (16 oz.) sour cream
1 cup mayonnaise
1 package Knorr® Vegetable recipe mix
3 green onions, chopped (optional)

Directions

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

Ingredients for 6 servings

Summer rolls:

¼ cup sliced green onions
½ cup coarsely chopped fresh cilantro leaves
½ cup matchstick cut carrots
1 ½ cups broken thin rice noodles , prepared according to package directions
2 small cucumbers, peeled and cut into thin strips, (2 cups)
2 Tbsp. PLUS ¼ cup mayonnaise
8 ounces peeled and deveined large shrimp
12 spring roll wrappers

Dipping sauce:

1 tsp. grated fresh ginger

1 ½ Tbsp. toasted sesame oil

3 Tbsp. mirin
3 Tbsp. reduced sodium soy sauce

Directions

For summer rolls

Heat 2 tablespoons mayonnaise in large nonstick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp; cool, then coarsely chop and set aside.

Combine noodles with remaining ¼ cup Mayonnaise in bowl. Combine cucumbers, cilantro, carrots and green onions in another bowl.

Fill pie plate with water. Working with 1 wrapper at a time, soak in water until pliable but not limp, about 30 seconds. Lift wrapper out of water and let excess water drip off; transfer to cutting board.

Arrange some of the shrimp on lower third of wrapper; top with about ¼ cup each noodles and vegetables. Fold bottom of wrapper over filling, then fold in ends and roll up like a burrito. Transfer to platter. Repeat to make 11 more rolls. Cover rolls with damp paper towels, then cover with plastic wrap. Refrigerate until serving. (Can be made 1 day ahead).

For dipping sauce

Combine ingredients in small bowl. Cut summer rolls in half and serve with Dipping Sauce.

Ingredients for 6 servings

1 cup Mayonnaise
1 tsp. Chicken flavor Bouillon
2 Tbsp. fresh cilantro leaves
3 green plantains, sliced 1-in. thick
4 cloves garlic
Juice of 1 lime
Vegetable oil for frying

Directions

To make sauce, process Mayonnaise, lime juice, garlic, cilantro and Chicken flavor Bouillon in food processor; transfer to small bowl and set aside.

Heat about 1 cup oil in large deep skillet and fry plantains, turning occasionally, until light golden, about 2 minutes. Drain on paper towels. Flatten plantains to 1/3-inch thick using plate or tostonera.

Heat oil and fry plantains again until crisp, about 3 minutes. Drain on paper towels. Serve with sauce.

Ingredients for 4 servings

½ small red onion, thinly sliced
1 cup lime juice, (about 4 to 5 limes)
1 habanero pepper, seeded and finely chopped
1 lb. scallops or whitefish (sea bass or flounder), chopped
1 Tbsp. Chicken flavor Bouillon
1 Tbsp. finely chopped fresh cilantro
4 cloves garlic, finely chopped

Directions

Combine all ingredients in medium bowl. Refrigerate at least 3 hours before serving.

Ingredients for 8 toasts

1/3 cup mayonnaise
1 cup grated Asiago cheese
1 loaf (12-in.) French baguette, sliced into 18 pieces
2 ounces thinly sliced prosciutto, about 5 slices, chopped
2 Tbsp. chopped fresh basil leaves
3 Tbsp. balsamic glaze

Directions

Combine Asiago, mayonnaise and prosciutto in small bowl.

Spread cheese mixture evenly on baguette slices, then arrange on baking sheet.

Broil until golden, about 3 minutes. Arrange toasts on serving platter, then drizzle with balsamic glaze and sprinkle with basil.

Ingredients for 2 ½ cups

¼ cup chopped fresh cilantro leaves and stems 
1 clove garlic, peeled 
1 lb. tomatillos, husked
1 medium yellow onion, coarsely chopped 
1 serrano chile peppers
1 Tbsp. Knorr® Chicken flavor Bouillon or 1 Knorr® Chicken flavor Bouillon Cube

Directions

Put tomatillos, chili, garlic, and water to cover in medium pot and bring to a boil over medium-high heat. Boil 5 minutes or until tender.

Reserve ½ cup cooking liquid, then drain. Let cool to room temperature.

Puree tomatillos, chilis, garlic, onion, cilantro and Knorr® Chicken flavor Bouillon in blender adding as much water as needed to make a smooth salsa.

Ingredients for 4 servings

¼ cup chopped red onion
¼ cup Mayonnaise
1 can (15.5 oz.) no-salt added black beans
1 cup quartered grape tomatoes or cherry tomatoes
2 cups frozen whole kernel corn, thawed
2 Tbsp. lime juice
2 tsp. Chicken flavor Bouillon

Directions

Microwave lime juice and Chicken flavor Bouillon in small microwave-safe bowl at HIGH 30 seconds or until hot.

Combine Bouillon mixture with remaining ingredients. Serve, if desired, with tortilla chips or your favorite dippers.

Ingredients for 6 servings

Directions

In 4-quart saucepot, heat oil over medium heat and cook green pepper, onion and garlic, stirring occasionally, 4 minutes or until vegetables are tender. Stir in sausage, oregano, cumin and crushed red pepper flakes and cook 1 minute. Stir in beans and Beef flavor Bouillon Cube blended with water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 40 minutes.

In blender or food processor, process soup, in batches, until smooth. Return soup to saucepot and simmer 5 minutes or until slightly thickened. Season, if desired, with salt and ground black pepper. Garnish, if desired, with chopped fresh cilantro, sour cream, fried tortilla strips or diced onions.

Ingredients for 1 servings

¼ teaspoon dried dill
1 ounce lean sliced ham
1 small pear, thinly sliced
1 tablespoon plain Greek-style low-fat yogurt
1 1- ounce slice Swiss cheese
2 slices pumpernickel bread

Directions

Combine yogurt and dill in a small bowl, stirring until blended.

Spread yogurt mixture on bread slices. Top 1 bread slice with ham, half of pear slices, cheese, and remaining bread slice. Serve with remaining pear slices on the side.

Ingredients

¼ tsp sea salt (optional)
2 organic sweet potatoes (~150 g each)
2 Tbsp (30 ml) olive oil

Directions

Preheat oven to 250 degrees F (121 C) and position oven rack in the center of the oven.

Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won't crisp up all the way. Still delicious, just not "chip" crispiness.

Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended).

Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.

Ingredients for 40-45 units

¼ cup flour
¼ tsp garlic powder
¼ tsp salt
½ cup milk of choice (120g)
1 cup breadcrumbs
2-3 small zucchini, sliced into fry shapes

Directions

Zucchini fries recipe: Preheat oven to 420°F. Lightly grease a cooling rack, place it on a baking tray, and set aside. Set up an assembly line: flour and spices in one bowl, milk in another, and breadcrumbs in a third. Dip each zucchini stick in the flour, then the milk, then the breadcrumbs. Place on the cooling rack. Bake 18-19 minutes, or until desired crispiness is reached.

Ingredients for 24 units

½ cup blue cheese crumble (optional)
½ cup (1 stick) butter, melted
½ cups Franks Red Hot
1 teaspoon seasoned salt
2 cups panko breadcrumbs
2 whole eggs, beaten
10 ounce goat cheese log, make sure this is very cold
Fresh Greens, To Serve

Directions

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper or a silpat, set aside.

If using the blue cheese place it in a medium size bowl and add the goat cheese. Using a fork mash the blue cheese and goat cheese together. Using your hands roll the cheese mixture into 24 balls and place on prepared baking sheet. If you are not using the blue cheese just slice the log into 24 pieces and using your hands roll each piece into a ball. Place on prepared baking sheet.

Lightly beat eggs in a small bowl. Fill a plate or shallow bowl with the breadcrumbs. Dip the goat cheese ball in the egg wash first. Roll it around so it is completely covered. Then drop them into the panko breadcrumbs. Toss the breadcrumbs onto the ball and gently roll to coat. Place back on prepared baking sheet. Repeat until all 24 ball are coated.

Place in the oven for 15 to 20 minutes or until golden and crisp. Allow the balls to set for 5-10 minutes before tossing with the buffalo sauce.

While the goat cheese balls bake, make the buffalo sauce sauce. Combine in a medium size bowl: melted butter, hot sauce and seasoned salt. Whisk with a fork until combined.

Once the goat cheese balls have cooled off a bit, use a fork and dip each ball in the buffalo sauce covering completely. Drip off any excess buffalo sauce and place back on the baking sheet. Once all balls have been tossed with the buffalo sauce, place them back in the oven for five minutes.

Remove from the oven and let sit for 10 minutes, please let them sit! You don't want them to crumble. Remove the balls from the pan and serve alongside greens and any extra sauce you have for dipping.

Ingredients for 2 servings

1 cup of flour
1 tbsp of granulated garlic
2 cups of bread crumbs
2 eggs
5 large calamaris, cleaned
salt, pepper

For the sauce:

1 clove of garlic finely chopped
1 cup sour cream
2 tbsp of mayo
juice of half a lemon

Directions

Preheat oven to 400°F. Place parchment paper on a baking sheet. Place flour in one bowl, lightly beaten egg in a second, and the bread crubs, granulated garlic, salt and pepper in a third. Place calamari, a few at a time, into the flour mixture, then transfer to second bowl to coat with egg, and finally into the third bowl to coat all surface of the calamari with bread crumbs. Place coated pieces on baking sheet. Repeat until all calamari is coated. Bake 10 minutes; turn pieces over and return to oven for an additional 5 - 10 minutes until bread crubs have turned  golden brown. Serve immediately along a dipping sauce of your choice.

For the sauce, put together some sour cream, mayo, lemon juice and garlic and it was pure heaven.

Ingredients for 1 servings

1 beefsteak and/or yellow tomato, thinly sliced
1 thick slice white bread (Pullman is ideal), lightly toasted
2–3 thick slices feta
Kosher salt and freshly ground black pepper
Olive oil (for drizzling)
Oregano leaves (for serving)

Directions

Place bread on a plate; drizzle with oil. Add tomatoes, feta, and oregano; season with salt and pepper. Drizzle with more oil.

Ingredients for 3-4 servings

1 cup of ricotta cheese, softened goat cheese or your favorite cheese, or even pesto
1 pound of cherry tomatoes
1 teaspoon Worcestershire sauce
2 cloves of garlic, finely minced
3 Tablespoons olive oil or grape seed oil
about 10-12, 8" bamboo skewers
salt and pepper to taste
Sliced crusty bread

Directions

Soak and fully immerse bamboo skewers in water for about 30 minutes

In large bowl, combine oil, Worcestershire and garlic. Allow marinade to sit for about 15 minutes.

Wash and dry cherry tomatoes. Remove the stems if you want. Keeping them on just makes them prettier, then you can pull them off before serving.

Add cherry tomatoes to marinade bowl and toss to combine and coat tomatoes.

Skewer about 4-5 tomatoes on each bamboo skewer. Sprinkle salt and pepper to taste on each tomato skewer.

Heat Grill to medium/high heat.

Reserve the leftover marinade and brush them on the sliced crusty bread. If you need more marinade, just add a little more oil to the bowl.

Grill tomato skewers on each side for about 3-4 minutes, or until they are cooked. Cooking time will vary depending on the heat of your grill and size of your cherry tomatoes.

After tomatoes are cooked, grill both sides of the bread till crispy.

Spread cheese on slices of bread and top with tomatoes. Remove stems if you want before serving.

Makes about 10-12 skewers.