Appetizers and Sides
Recipes for Appetizers and Sides from Down to Earth Organic and Natural
Wheat Berry and Carrot Salad
This recipe makes a huge bowl of salad! Take it to your next picnic or potluck and share the whole-grain goodness! The wheat berries can be soaked and cooked in advance, to cut down on prep time.
Spicy Red Maca Soup (Raw)
Feel free to substitute the red maca powder for any maca powder, and the botija olives for other types. This soup is quite spicy, so to tame the spice cut cayenne pepper measurement in half.
Rajas (Roasted Poblano Chiles)
Rajas can be served as a side dish or as a condiment for soups and stews but they also make a delicious addition to enchiladas. When handling chiles, use gloves or rub oil over your hands to avoid burning.
Pickled Papaya
This addicting recipe can be kept refrigerated in a glass jar for up to 3 weeks. It’s yummy as a snack but beware -- it's spicy!
Blanched Asparagus with Creamy Walnut Sauce
Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor.
Fresh Fruit Salad
For a beautiful presentation, cut 1/3 to 1/4 off the top of a pineapple. Remove the flesh as carefully as possible. Cut the pineapple and your other favorite fruits. Put your favorite yogurt on the bottom of your pineapple "bowl" with a drizzle of honey or agave, then layer your cut fruits. Voila!