All recipes » Phyllis Smith » Appetizers & snacks » 400 or fewer calories
Hemp Seed Balls by Phyllis SmithPowerful little protein bombs. |
1 vote
1178 views
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Tuna Stuffed Eggs by Phyllis SmithI first had these as part of a beautiful salad that also included fried eggplant rounds and several types of olives, at the Locanda Rosati near Orvieto, Umbria, Italy. Wonderful for a spring antipasto or as part of a summer lunch. |
4 votes
2409 views
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Jacques Pepin's Ravigote Sauce by Phyllis SmithIncluding this here so I can always find it -- wonderful on poached salmon. |
1 vote
2682 views
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Cafe Flora Asparagus Tarragon Scramble by Phyllis SmithSuper simple for Springtime, asparagus and eggs. I use their recipe for Sundried Tomato Aioli with this, a perfect accompaniment. (Recipe in my recipe box) |
1 vote
834 views
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Tuscan White Bean Spread by Phyllis SmithSo good, so easy, so adaptable ... Make it the way YOU like it. |
1 vote
1888 views
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Giada's White Bean Dip/Spread by Phyllis SmithShe calls this a sort of Italian version of hummus. It's excellent for dipping with pita bread or spreading on crostini. |
1 vote
2424 views
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Easy Whole Grain Flatbread (Mark Bittman) by Phyllis SmithThis is beyond easy, and beyond delicious. I have only done it with chickpea flour, for a gluten free version. |
1 vote
1182 views
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Italian Bruschetta by Phyllis SmithThis is as close as I have gotten to the treat I have enjoyed in Italy many times. Some regions include ricotta cheese, some have parmigiano reggiano shredded on top; this is simple and, depending on the bread, vegan. The amounts of vinegar and oil can be adjusted according to individual tastes. |
1 vote
2007 views
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Zuppa Di Verdure, Vegetarian by Phyllis SmithQuick, easy, good. Be careful not to overcook vegetables. |
1 vote
1188 views
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My Thick Split Pea soup by Phyllis SmithThis is a very simple recipe, and my husband's favorite. No ham required. |
1 vote
774 views
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Mexican Tomato Rice Soup by Phyllis SmithThis can be garnished with avocado, sour cream or Greek Yogurt and cilantro. A smaller amount of stock will make a thicker soup; use your judgment for the desired consistency. For reheating you will have to use additional stock because the rice absorbs liquid as it sits. |
1 vote
915 views
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