Love buffalo chicken? These Baked Buffalo Chicken Nuggets are big on flavor but are healthier than most buffalo chicken dishes out there. With a little prep ahead, you can have this dinner on the table in about 30 minutes.
Category: Appetizers
Air Fryer BBQ Wings
Cooking chicken wings in the air fryer creates a wonderfully crispy wing. Cook and then toss in your favorite BBQ sauce for a great snack, game day appetizer, or fun dinner.
Disclaimer: This post is sponsored by Bar-B-Que Beast. I received product samples in exchange for this post. All opinions are mine alone.
Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers
These Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers were an irresistible little appetizer! Sweet baby bell peppers are stuffed with herbs and Italian cheeses and wrapped in applewood smoked bacon for a light but decadent feeling appetizer or snack.
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Spicy Mozzarella-Stuffed Meatballs
Mini-meatballs with just a bit of a kick are stuffed with mozzarella cheese for a hearty appetizer or comforting dinner on a cold day.
Baba Ganoush (Roasted Eggplant Dip)
Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.
For the past several weeks, I’ve been grumbling about my husband. You see, at the start of summer, we planted my little garden, but then I told him that I was considering rejoining a local CSA. I wanted the full share – for a family of 4 (which we are) – because of the variety. He said ok, and I signed us up.
Supportive, right? Well, what my husband didn’t mention was that he didn’t plan on helping me eat any of the fruits and vegetables that we got. My two little ones helped some, but here we are, about halfway through the summer, and I’m more or less eating bunches of vegetables meant to serve a family of 4, all by myself. Oh and my garden is starting to produce, so I’ve got that on top of it!
Needless to say, I’ve been getting creative with my veggies, in an attempt to get through them each week and to be excited about new and interesting preparations.
That’s part of the reason I love #FarmersMarketWeek. I always find such fun new recipes to try that highlight local harvest. As usual, you can search the hashtag on social media to find both this year’s and last year’s recipes shared by my blogging friends as well as checking out the list of recipes at the bottom of my posts this week.
The first recipe I’m sharing with you (and I’ll be sharing 3) is for entertaining and/or snacking – Baba Ganoush, aka Roasted Eggplant Dip. This Lebanese appetizer is an easy way to sneak in some veggies. It’s not exactly uncommon, but if you haven’t had it before, my version is a bit like hummus. Basically roasted eggplant is pureed and takes the place of chickpeas. Add some garlic, spices, tahini, and olive oil and you’ve got yourself a healthy, flavorful appetizer.
Serving Suggestions:
- pita chips (my favorite)
- fresh pita
- sliced veggies
- spread it onto some crusty bread (or pita) and pile high with veggies or your favorite toppings for a sandwich
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Baba Ganoush (Roasted Eggplant Dip)
Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 82 kcal
Ingredients
- cooking spray
- 1 lb. eggplant (1 medium eggplant)
- 1 garlic clove
- 1 Tbs. lemon juice
- 1 pinch kosher salt
- 1 pinch cumin
- 2 Tbs. tahini
- 2-3 Tbs. extra-virgin olive oil
Instructions
Roast the Eggplant:
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Preheat oven to 450F. Line a baking sheet with parchment paper. Spray lightly with cooking spray and set aside.
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Slice eggplant lengthwise and place, cut-side down, on the prepared baking sheet. Bake until flesh is very tender and soft, about 30-40 minutes. Remove from oven and allow to cool until cool enough to handle.
Bake the Roasted Eggplant Dip:
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When eggplant is cool enough to handle without burning, flip over and scrape the soft flesh away from the skin, discarding the skins. Transfer flesh to a sieve set over a clean bowl and allow excess water to drain out, pressing down as needed.
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Transfer drained eggplant to a food processor, along with garlic, lemon juice, salt, cumin and tahini. Pulse several times, until starting to come together but is still fairly chunky.
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With the food processor running, add olive oil until combined. Scrape down sides of the bowl and run again, if needed. Taste and add more seasonings, if desired.
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Serve at room temperature. If not serving immediately, refrigerate covered for up to 4 days, allowing to come to room temperature before serving.
This recipe was adapted from Cookie and Kate.
Monday’s Farmer’s Market Week Recipes
- Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
- Bacon and Eggplant Sandwiches by Jolene’s Recipe Journal
- Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
- Black Bean and Corn Salad by Palatable Pastime
- Blaukraut by A Day in the Life on the Farm
- Blueberry Cream Cheese Muffins by Tip Garden
- Bruschetta Chicken Tacos by A Kitchen Hoor’s Adventures
- Dandelion Jelly by Daily Dish Recipes
- Farmers Market Chicken Pasta Salad by The Redhead Baker
- Herb Salad with Roasted Lemons by Culinary Adventures with Camilla
- Lamb Burger with Purslane Aioli by The Spiffy Cookie
- Lemon Garlic Scape White Bean Dip by Savory Moments
- Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mexican Street Corn by Our Good Life
- Open-Faced Tomato Sandwiches by Cookaholic Wife
- Southern Corn Relish by The Freshman Cook
- Spinach Ricotta Pierogies by Cindy’s Recipes and Writings