Small Plates Make Super Appetizer Display

cooking
Written By Judy Doherty, MPS, PCII

Tomato Pinwheels2 small flour tortillas, low in fat?and sodium4 tablespoons prepared hummus1/2 cup diced tomatoes1 cup cherry tomatoes, halvedSpread 2 tablespoons of hummus?on each tortilla. Sprinkle?diced tomatoes at the edge. Roll?the tortilla up tightly, with the?tomatoes in the center. Cut in 1?inch pinwheels.?Place pinwheels on a platter?with the cherry tomato ?halves in?the center. Serves 4.Cucumber Dip1 cup nonfat plain yogurt,?strained or Greek style1/2 cucumber1/2 tsp minced garlic1/2 lemon1 cup baby carrots1 cup cucumber sticks1 cup bell pepper ringsStrain yogurt overnight in sieve?lined with clean paper towel.?Peel a cucumber; cut in half and?remove seeds; dice medium.?Mix the yogurt with the diced?cucumber, garlic and lemon.?Serve dip with veggies. Serves 4.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
Previous

Snacks and Entertaining - Think Small Plates
Next

Food News You Can Use - Potato Shopper