Even if there are no appetizers left over (there probably won’t be!), make these dishes again and enjoy them for a weekday meal.
I love dishes that do double duty—served as either a weekday meal, or dressed up as an appetizer with just a little tweak. It’s easy as pie to get
these recipes to work for you in lots of ways…now I just need to figure out how to eat pie as an entrée. We’ll leave that for another time. For now, enjoy these party hits even when the party’s over.
Bruschetta doesn’t have to include tomatoes. It’s officially bread, rubbed with olive oil and garlic. We’ve got that—and here, zucchini and a smear of creamy chummus stand in for the classic basil-and-tomato topping.
MAKE IT A MEAL: Turn it into a sandwich: Spread chummus on 2 slices whole grain bread. Top one slice with tomato and avocado slices and about 1/3 cup zucchini mixture. Place top slice of bread on top, and cut in half. Serve with a simple green salad for a healthful veggie meal!
Turkey and cranberry are not just for Thanksgiving. Enjoy this great combo year-round as a starter, appetizer, or a main dish.
MAKE IT A MEAL:
Serve 5 meatballs per person with the Cranberry Dipping Sauce alongside your favorite boxed rice pilaf. Stir ¼ cup chopped pecans and 3 tablespoons dried cranberries into rice pilaf just before serving.
I used to walk by celery root in the supermarket and wonder, “Who on earth buys that thing?” Now I’m that person. On the outside, celery root is big and ugly and looks like it was just pulled from the ground. But then you cut away the peel (use a knife, the bumpy surface can be hard to maneuver with a peeler)—and inside is a vegetable with celery flavor and potato-like texture with way less starch.
MAKE IT A MEAL: Divide soup between 2 large bowls and serve with seasoned rolls: Take store-bought pizza dough, shape into dinner rolls, and bake according to package directions. Before baking, brush each roll with olive oil and sprinkle with a mixture of poppy seeds, garlic powder, and kosher salt.
These beer braised bites have deep layers of flavor and get a nice balanced kick from the spicy mustard.
MAKE IT A MEAL: Instead of cutting sausages into bite-size pieces, place 2 or 3 links on a dinner plate with a dollop of Spicy Mustard Dipping Sauce. Serve with your favorite boxed couscous. Stir 2 chopped scallions and ¼ cup chopped olives into the couscous just before serving.
Red wine vinegar, lemon zest, and oregano are a delicious Greek-inspired departure from the typical Italian or teriyaki-flavored versions.
MAKE IT A MEAL: Instead of skewering the chicken, simply bake it in the oven. Fill 2 pitas with cooked chicken and some chopped romaine lettuce. Top with halved tomatoes and thinly sliced red onion. Drizzle with tahini to serve.
As seen in Joy of Kosher with Jamie Geller Magazine - Jan/Feb 2012 - Subscribe Now.