This is my go-to recipe when I need to whip up a quick appetizer. I often get asked for the recipe, so I thought I’d share it here.

As I usually tell my friends, this isn’t exactly healthy but it’s incredibly easy to make and tasty!

I think I ripped this one out years ago from a Kraft recipe magazine.

What you need: 

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup mayo
• 1 clove garlic, minced
• 1 cup parmesan cheese
• 2 Tbsp. chopped tomatoes
• 2 Tbsp. sliced green onions

How to prepare:

1. Heat oven to 350°. Mix all ingredients except tomatoes and onions
2. Spoon into shallow dish or 9″ pie plate
3. Bake 20-25 minutes, sprinkle with tomatoes and onions.

I like to serve this with pita chips, but any cracker will do!

Other hot artichoke dip recipes -

• Hot Artichoke Dip (meggieskitchen.wordpress.com)
• Vegan Artichoke Dip (table1095.com)

I love citrus tuna salads and was so excited to see this recipe in the August 2011 issue of Better Homes and Garden. Unfortunately, Manfriend doesn’t care for tuna steaks, so I will reserve this tasty treat for nights alone with the Child!

What you need:

• Olive oil
• Wonton crisps
• 12 oz. fresh or frozen tuna steaks
• 1/4 cup cider vinegar
• 1 Tbsp. sugar
• 1/2 a medium head Napa cabbage, shreaded
• Cucumber, sliced or cut into strips

How to prepare:

1. Heat 3 Tbsp. of olive oil and cook wonton strips until browned. Set aside.
2. Lightly season tuna with salt and pepper and cook 3 to 4 minutes per side until some pink remains in the center. Slice tuna for your salad.
3. For your dressing, whisk together 2 Tbsp. olive oil, vinegar and sugar. Serve over your salad!

I like to douse most of my meals with lemon juice and think this dish tastes extra better with more lemon/lime flavor!

I scored this recipe from the October 2011 issue of Sunset Magazine. I’ve only made it once but plan to make it again. It’s a great family meal (perfect leftovers!), easy to make and a great way to mix up the routine.

What you need:

• 1.5 qts. peeled, 1.5″ chunks pumpkin or other orange-fleshed squash
• 1 tsp. kosher salt
• 3 tbsp. vegetable oil
• 1 onion cut into half-moons
• 1 or 2 red or green serrano chiles, minced
• 1 cinnamon stick
• 20 fresh curry leaves or 6 dried bay leaves
• 1 tsp. each turmeric and cumin seeds (I used curry powder)
• 1 can (14.5 oz) coconut milk
• 1 cup salted roasted cashews
• 1 tbsp. lemon juice

How to cook:

1. Heat oil in a pan and brown half the pumpkin in oil. Reduce heat if pumpkin starts to get dark. Transfer to a bowl and do the same for the remaining pumpkin.
2. Heat remaining oil and cook onion until deep golden. Transfer half to frying pan and save the rest in a bowl.
3. Add chiles, cinnamon, and curry leaves to the onion in the pan. Cook until curry leaves are fragrant. Add turmeric, cumin and salt and stir about 1 minute.
4. Add pumpkin to the pan and add coconut milk. Bring to a boil then cover, reduce heat and simmer until pumpkin is tender (5-10 minutes). Stir in cashews and lemon juice and serve over rice!