Monday, July 12, 2010

Birthday Party Madness

Laser Tag, Pizza, Cupcakes and Klondike Bars are fun for 8-10 years olds but I needed something a little higher end (and healthier) for the adults. I decided on Crudites with Asian Guacamole and Zucchini Pesto and Italian Pinwheels.
Asian Guacamole
3 avocados
1 bunch chopped scallions
2 minced jalapenos
1 diced tomato
1 bunch cilantro
1 tsp grated ginger
1 c diced peeled, seeded cucumber
Splash of soy sauce
Splash of lime juice
Splash of sesame oil
Mash avocado, stir in remaining ingredients. The guacamole was good but next time I would eliminate  the sesame oil and add more jalapenos.

Zucchini Pesto
1 cup fresh basil leaves
1/4 cup roasted hazelnuts
2 garlic cloves
3 small zucchini (about 9 ounces), trimmed, cut into 1/2-inch pieces
1/2 cup freshly grated Parmesan cheese
1 green onion, chopped
1/2 cup plus 2 tablespoons olive oil

In a food processor blend the basil, hazelnuts and garlic until finely chopped. Add the zucchini, cheese and green onion; process until coarsely chopped. Add oil. Pulse until mixture is finely chopped. Season to taste with salt and freshly ground pepper. 

This pesto made a great but thick dip but I think it would be even better over pasta.

Italian Pinwheels
1/2 cup shredded low fat Italian Four cheese blend cheese
1/2 cup sliced pepperoni
1/4 tsp dried oregano
1 egg yolk
1 8 oz can refrigerated crescent rolls
1 egg white, beaten

Preheat the oven to 375°F. In the bowl of a small food processor, chop the pepperoni until finely chopped. Add the cheese, oregano and egg yolk to the chopped pepperoni.
Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with about 1/4 of the pepperoni mixture.
Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on an ungreased cookie sheet. Brush with beaten egg white.
Bake at 375°F. for 15 minutes or until golden brown. Serve warm with pasta sauce to dunk.


  1. Mmmmmmmmmm. It ALL sounds good! I make pesto most summers and freeze. I like the hazelnut twist!


  2. Love what I have seen so far. Thanks for the idea to use up my zucchini. If the Red Fire farm veggies get out of hand I make up a batch of CSA mix. Dump whatever veggies you have into a pot or roasting pan and cook then freeze use as soup starter or pasta sauce in the winter. It works like a charm. Marcy