Hummus is versatile and straightforward– simply put all the ingredients in a kitchen blender and pulse until you get the consistency you like. When I am looking for a snack and the refrigerator is running on empty, I whip up a homemade batch of hummus and serve it with flatbread. In my pantry I always keep a few cans of chickpeas around, a jar of tahini, try not to ever run out of garlic, and tend to keep a few jars of red peppers in olive oil. Practically everything that goes into this recipe is shelf stable.
This recipe can also use roasted cauliflower, pesto, a pinch of parmesan cheese, or chopped olives. Whatever you have on hand.
Roasted Garlic Red Pepper Hummus
15 oz Canned Chickepeas/Garbanzo Beans
2 tablespoons lemon juice, plus more to taste
3 tablespoons 100% olive oil
1/2 cup finely chopped roasted red pepper (in olive oil, drained)
1/3 cup tahini
2 roasted garlic cloves
2 tablespoons roughly chopped parsley (can use the new fancy frozen flat bread
In a kitchen blender combine the chickpeas, lemon juice, olive oil, red pepper, tahini, garlic cloves, and pulse until well combined. Taste to add more lemon juice. Sprinkle in the parsley and pulse again until the consistency is smooth. Serve with flat bread.
Marinated Mushrooms are a great appetizer, salad enhancer, or wonderful served as a side dish with meat, poultry, and fish. They are also great in soups and can be used as a base (just omit the vinegar). If you like the soup route, after cooking the mushrooms, add in 3 cups of chicken or veggie broth and cook on low heat for an additional 10 minutes. When the mushrooms are soft, blend up the soup with an immersion blender and add in other fun ingredients. When serving add a dollop of herbed goat cheese and a generous slice of crusty French bread.
Lobster Rolls are traditionally from New England and quite delicious. While some hardcore lobster roll fans might suggest this classic should be left alone, I think, it’s a lot of fun to mix it up and make it your own. This down at the shore version is one I created with the herbs growing in my garden. And you’ll see this recipe really doesn’t deviate that much from the classic. If you were feeling adventurous and wanted to go that route, I’d suggest adding sauteed onions, a pinch of old bay (for that southern taste), and maybe even some minced cherry tomatoes on top. 
In Italy, espresso is a customary drink served after a meal. It helps digestion and, in my opinion, ensures you wont fall asleep after stuffing yourself with wonderful Italian food.
I love pasta. While my kids can gobble pounds of it without much consequence, I have to watch how much I eat. You see, once I hit 40, my carefree relationship to pasta changed. Suddenly I was considering the unthinkable and I did it for months. I ban pasta from my plate. But, I was miserable. I really truly missed it. So I decided to figure out how I could bring pasta back to my plate.
There aren’t many meals that you can prepare in under 10 minutes that will please the entire family. This one is one of them and also delicious and healthy. 
Italian Wedding Soup is a perfect hot meal this time of year as a wonderful entree or appetizer for just about any occasion. This recipe is very easy to prepare and can be made on the spot without much preparation.
In celebration of summer coming to a close and needing an awesome appetizer recipe to impress your friends, this one will do the trick. And if you are preparing this for a romantic meal, maybe try fancy white wine instead of beer, though I got to tell you, beer works beautifully! If you aren’t a fan of pale ale, don’t worry, just pick another beer that’s light and not bitter.
