Baby Brie-Topped Potato Slices
Need a gluten free and ketogenic hor d'oeuvre? Baby Brie-Topped Potato Slices could be a spectacular
Baby Zucchini Salad with Yellow Bell Pepper Green Onions and Basil
Ingredients
- 1/4 cup lightly toasted and coarsely chopped hazelnuts
- 3 cups loosely packed fresh basil leaves (divided)
- 1/4 cup fresh flat-leaf parsley leaves
- 3/4 cup extra-virgin olive oil (plus more if needed)
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly cracked black pepper (plus more for seasoning if desired)
- 2 cans (15 oz each) cannellini beans (drained and rinsed)
- 1 pound raw baby zucchini (trimmed and sliced ⅓-inch thick on the diagonal)
- 1 yellow bell pepper (cut into ⅓-inch dice)
- 4 green onions, sliced (white and light green parts)
- Parmesan cheese (as needed for garnish)
Instructions
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