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Nov 12, 2021
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'Let Food Be Your Medicine with Dr. Bard & Dr. Richards Tuna - Stuffed tomato Bites Prep time: 20 Minutes - Yield 18 servings Ingredients: 2 tablespoon capers 1 tablespoons mayonnaise 1 tablespoon balsamic vinegar 1/4 cup chopped parsley Salt and pepper to taste 18 large cherry tomatoes Directions: 1) Mix the tuna, capers, mayonnaise, vinegar, parsley, and olive oil in a medium bowl. Season the mixture with salt and pepper to taste. 2) Cut off the top (stem side) of each tomato and gently remove the insides with a spoon, being careful not to go through the bottom of the tomato. 3) Fill each tomato with 1 - 2 teaspoons of the tuna mixture; the mixture should be coming out the top. Serve or store in the refrigerator until your guests arrive. ----------------------------------- Hummus Ingredients: Two 14.5-ounce cans chickpeas Juice of 2 lemons 2 Cloves garlic 1/4 tablespoon olive oil 1/4 cup tahini paste 1/2 teaspoon salt Pinch of cayenne pepper Directions: 1) Drain the chickpeas and reserve 1/4 to 1/2 cup of the liquid. Place the chickpeas in a food processor and puree until smooth 2) Add the remaining ingredients and blend until the mixture is creamy. If necessary, add the liquid reserved from the canned chickpeas to create desired creaminess. Transfer the hummus to a bowl and serve. Tip: Serve with Toasted Pita Chips or fresh vegetables such as carrots. Note: Store hummus in a glass container in the refrigerator for up to a week. Cover the surface with a thin layer of olive oil, allowing mixture to be stored in the refrigerator for 1 week. ----------------------------------- Italian Bruschetta Ingredients: 1 French baguette 1/4 cup basil, chopped 6 Roman tomatoes, chopped 3 cloves garlic, chopped, plus 1 whole close for rubbing 1/4 cup olive oil 1/2 teaspoon salt Directions 1) Cut the banquette into 1/2-inch-thick slices and place 6 inches under the broiler for 2 to 3 minutes until toasted. Watch the baguette so it doesn\'t burn. Once toasted, take out of the oven and set aside. 2) Combine the basil, tomatoes, chopped garlic, olive oil, and salt 3) Cut the ends off the whole garlic clove. After the bread is done broiling, rub each piece with the garlic. Evenly spread the topping mixture on each slice of bread. 4) Arrange the slices on a platter of individual plates and serve immediately.'See also:
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