A Conscious Feast by Nicole Aloni

Environmentally wise recipes and digestible information about essential Green topics

Appetizer Recipes

  • Thai Marinated Shrimp Kebabs

    Thai Marinated Shrimp Kebabs

    Elements of the popular Tom Ka Gai soup from Thailand—coconut milk, cilantro, lime, and chile—are used as a marinade for these shrimp skewers. Serve them as an appetizer or on a bed of basmati rice as a main course.

  • Spicy Free Range Lamb Kebabs

    Spicy Free Range Lamb Kebabs

    Food grilled on a skewer is such a great idea that nearly every cuisine has a name for it— from kebabs to brochettes, shashlik or souvlaki. And people enjoy these little roasted bits of everything from lamb to eggplant in just as wide a variety of combinations.

  • Crab Cake Confidential, The Recipe

    Crab Cake Confidential, The Recipe

    I just pulled out my Thai Banana Crab Cake recipe for a party I’m planning next week and shuddered. Don’t get me wrong, it’s one of my all-time favorite recipes. But, the last time I prepared it…oh boy.   Have you ever completely embarrassed yourself with a dish you served? Well I have, and it was with [...]

  • The Cheese Course

    The Cheese Course

    Along with my co-hosts, Jamie Peha and Anne Nisbet, I just taped the premier show of our new radio program, TableTalk: Radio That Tastes Good. In the future we will be live the first Monday of each month interviewing tastemakers, talking about the best food, wine, restaurants and events around Seattle. If it has to [...]

  • Roasted Red Pepper Hummus

    Roasted Red Pepper Hummus

    This hummus is such a lovely way to use the mountains of roasted peppers I create when they’re in season.

  • Middle Eastern Chopped Salad

    Middle Eastern Chopped Salad

    I’ve been making this salad for over 30 years with undiminished enthusiasm. Honestly. And I’ve always treasured the way it came into my kitchen. When she found out that I really loved to cook, an elderly Armenian neighbor described this intriguing salad from her parents village in vivid detail. No recipe, just hand gestures and sound effects.

  • Cantaloupe Curry Soup

    Cantaloupe Curry Soup

    As you can tell if you scroll thorugh my Soup category, I’m a big fan of cold summer soups. Because they’re meant to be served cold, by defintion they’ve been made ahead of time. When I’m entertaining, any time of the year, that’s very appealing. But in the dead of summer, it’s unbeatable for a [...]

  • Tomato Ice

    Tomato Ice

    The flavor of tomatoes fairly bursts out of this unusual appetizer. Serve this before a meal of seafood or pasta. For a formal meal, add 2 whole poached shrimp or crab claws to garnish each serving. Tomato Ice can be made up to 2 days ahead.

  • Raising Tomatoes & a French Tomato Tarte

    Raising Tomatoes & a French Tomato Tarte

    When tomatoes are this down-right, decadently delicious, I’m looking for ways to slip them into every kind of dish. One of my favorite recipes from Provence is the classic Tarte Pissaladiere, which typically focuses on caramelized onions. I thought it couldn’t hurt to slip a couple of slices of a Summer Gem or Japanese Truffle on top. And boy, was I right.

  • It's a Party: Launching A Conscious Feast

    It’s a Party: Launching A Conscious Feast

    I decided that a party to launch the new home (url) for this blog was at least as important as those I’ve thrown for new books. And all of you would be invited to celebrate this beautiful, easy-to-navigate new spot. This post includes recipes for some of the dishes we might enjoy , all of which are in my books, too.

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