3 tasty appetizers to serve at a summer party

Hosting this summer? Registered dietitian Sue Mah has three tasty suggestions for appetizers.

Wonderful Pistachios Street Tacos with Avocado-Pistachio Cream Slaw

(Recipe courtesy of Wonderful Pistachios)

Pickled Onions:

3/4 cup distilled white vinegar
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 medium red onion, thinly sliced

Add the vinegar, lime juice, salt, and sugar to an 8-oz. or larger jar and stir until salt and sugar are dissolved.
Place sliced onions in a colander or strainer. Heat 2 cups of water to a boil in the microwave or over the stove. Pour over the onions. Transfer the onions to the container with the vinegar solution. Pack down using a clean, non-reactive spoon, once cooled.

Avocado-Pistachio Cream Slaw:

1/8 cup Wonderful Pistachios No Shells Lightly Salted
1/2 ripe avocado
1/4 cup packed fresh cilantro
2 tablespoons chopped jalapeño
1 garlic clove, smashed
1 teaspoon lime zest
2 tablespoons lime juice
2 tablespoons water
1/4 teaspoon kosher salt
2 cups shredded cabbage
1 cup shredded carrot

Combine the avocado, cilantro, jalapeño, garlic, Wonderful Pistachios, lime zest, lime juice, water and kosher salt in a small food processor or a blender and puree until smooth. Add additional water, if needed, to thin to a creamy salad dressing consistency. 2. Place the cabbage and carrot in a large mixing bowl, add the dressing and toss to combine.

Pistachio and Hominy Filling:

1 cup Wonderful Pistachios No Shells Lightly Salted
2 tablespoons avocado oil
1 25-oz. can hominy, drained and rinsed
1 teaspoon ground cumin
2 teaspoons chili powder
1 tablespoon fresh lime juice
1 teaspoon fresh lime zest
1/4 teaspoon kosher salt
16 mini tortillas (street taco size, about 4-1/2″), warmed

Heat the avocado oil in a large skillet set over medium-high heat. Once hot, add the hominy and cook, stirring continuously, for 1 minute.
Add the Wonderful Pistachios and cook 1 minute more, continuing to stir. (Note: The hominy may stick slightly to the bottom of the pan and that’s okay!)
Add the cumin and chili powder and cook 1 additional minute. Remove from heat and stir in lime juice, lime zest, and salt.

To assemble the tacos:

Divide pistachio mixture evenly among warmed tortillas, top with slaw, and garnish with pickled red onions.

Parsnip & Beet Vichyssoise Shooters with Parmesan Crisps

(Recipe courtesy of Gwillimdale Farms)

Ingredients

1 leek
2 tbsp olive oil
3 cloves garlic, minced
454 g (1lb) parsnip, peeled and coarsely chopped
200 g (7oz) cooked beets, coarsely chopped
3 cups vegetable stock
1 cup half and half
¾ cup Parmigiano Reggiano, shredded
Fresh ground pepper
Greek yogurt, for serving
Microgreens, for serving
Violets, for serving

Directions

Finely chop the white part of the leek and transfer it to a colander. Thoroughly rinse the leek and set it aside.

Heat the olive oil in a large pot until shimmering. Add the leeks and a generous pinch of salt. Sauté the leeks over medium-low heat until very soft. About 10 minutes. Stir in the garlic and sauté for 30 seconds more.

Add the parsnip, beets, and vegetable stock. Increase the heat and bring the mixture to a boil. Cook until the parsnip is very tender. About 15-20 minutes. Taste and season with salt accordingly.

Transfer the vegetables to a food processor or blender. Blitz on low and slowly stream in the half and half. Once the mixture is smooth, transfer it to a bowl. Cover and let chill for 8 hours.

Preheat the oven to 400°F. Line a baking sheet with a silicone mat. Place mounds of shredded Parmigiano Reggiano on the mat, using a tablespoon as a guide. Sprinkle each cheese pile with freshly ground pepper and pop them in the oven. Bake for 3-5 minutes. Let cool slightly.

Carefully take the parmesan crisps off of the mat using a small offset spatula. Place on a cooling rack and let cool completely.

Take the soup out of the fridge 15 minutes prior to serving. Using a turkey baster, pour the soup into shot glasses. Top each serving with a small dollop of yogurt, micro greens, violets, and a parmesan crisp. Arrange the glasses on a platter and serve.

Savory Vegan Wonderful Pistachios Cheese Bites

(Recipe courtesy of Wonderful Pistachios)

Ingredients
1 cup Wonderful Pistachios In-Shell No Salt pistachios, shelled (about 1/2 cup of pistachio kernels)
1/2 cup raw cashews
1-1/2 tablespoons minced garlic
1/2 lemon, zested
2 tablespoons lemon juice
1/4 cup plus 2 tablespoons water
1 tablespoon nutritional yeast
1/4 teaspoon sea salt or kosher salt
1 tablespoon olive oil
50 grapes
1 heaping cup Wonderful Pistachios No Shells Lightly Salted, crushed

Method
Place the No Salt pistachios and cashews in a food-safe container and cover with cold water by 2″ to 3″. Put the lid on the container and move it to the refrigerator to soak for a minimum of 12 hours (maximum of 36 hours).
Drain nuts, discard the soaking water, and transfer to a food processor along with the garlic, lemon zest, lemon juice, water, nutritional yeast, salt, and olive oil. Process until very creamy and smooth, scraping down sides. Adjust seasoning to taste.
Line a fine mesh strainer with two layers of cheesecloth and place over a bowl. Scoop all the pureed nut mixture into the cheesecloth and twist to secure. Place in the refrigerator overnight (or at least 6 hours) to set.

Cheese will keep up to five days in the refrigerator or 30 days in the freezer.

Serving suggestion: Wrap chilled cheese around a grape and roll in crushed Wonderful Pistachios No Shells Lightly Salted. Place on a toothpick and enjoy! NOTE: You will need about 1 teaspoon cheese for each grape and about 1 teaspoon crushed pistachios to cover the cheese.