Giardiniera Antipasto Hummus Recipes

PARTY-SIZE - GIARDINIERA/ANTIPASTO

Steps:

• Preheat Oven to 400 degrees F.
• Put all of the Fresh Peppers in a shallow oven pan and roast, turning frequently to allow all sides to cook.
• Continue roasting until the skin blisters and begins to peel away from the peppers.
• This is the only time you will use your oven.
• Remove Roasted Peppers, open up, clean out the seed pod and stem, and discard.
• Peel the peppers, chop and place in a large bowl.
• In a separate bowl, whisk together, soy sauce, vinegar, sesame oil, Splenda, curry powder and set aside.
• Cut about one inch off the bottoms of the asparagus spears and discard.
• Steam cook the asparagus spears.
• Do not overcook.
• Fine-chop asparagus and place in bowl with the peppers.
• Skin the Roma tomatoes, by dipping in very hot water for a few minutes.
• The skin will slide off easily.
• In your Food Processor, add the following in order, carrots, cauliflower, broccholi, zucchini, garlic, all the olives, mushrooms and tomatoes.
• Pulse-chop, in reasonable quantities and pieces at one time, through the feed tube.
• It will take several processes to complete the chopping.
• Hand-chop green onions, and celery spears.
• Add to the bowl with asparagus and roasted peppers.
• Next, add the whisked ingredients to the bowl; salt and pepper to taste, and mix well.
• Cover and set in refrigerator to"season".
• When ready to serve to your party guests, give the mixture an additional turn with a large spoon.
• Set out in separate bowls suitable for dipping, one cup portions at a time.
• Sprinkle each serving with Sesame Seeds and mix carefully to blend.
• Serve on separate trays with several kinds of your favourite cocktail crackers for dipping.
• Also goes well with baked tortilla chips, and small pita rounds.

GIARDINIERA ANTIPASTO HUMMUS

Steps:

• Spread hummus in a serving dish.
• Slightly drain giardiniera and spoon evenly over hummus. Note: If giardiniera is too chunky, chop fine.
• Top with Kalamata olives and feta cheese. Garnish with cilantro or parsley leaves. Serve with pita triangles or bruschetta crisps.

GIARDINIERA

Steps:

• Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
• Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.