Giardiniera Antipasto Hummus Recipes

ITALIAN HUMMUS

Steps:

• Heat the oven to 325 degrees F. Toast bread 7 to 8 minutes.
• Place the beans in food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish (on its own it is still delish), surround the hummus with toasts for spreading.

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

Steps:

• In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

GIARDINIERA

Steps:

• In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil. Add remaining ingredients and return to a boil.
• Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.

ROASTED VEGETABLE HUMMUS

Steps:

• Preheat oven to 400 degrees F.
• Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
• Spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
• Cool slightly and measure out 2 cups for this dish. Save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
• In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
• Process until the beans and garlic are almost completely ground.
• Add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. You can add more or less cayenne to suit your family's taste buds; I usually add at least another 1/4 teaspoon to ours.
• Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
• Add more olive oil or some vegetable broth if you want to thin it out a bit.
• Taste for salt and pepper.
• Serve at room temperature.

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.

ROASTED CHICKEN THIGHS AND GIARDINIERA RELISH

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Combine giardiniera and brine, 1/4 cup oil (4 tablespoons), parsley and pepper in bowl. Set aside.
• Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 5 to 7 minutes. Flip chicken and transfer skillet to oven. Cook until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and top with relish.

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.