Sugarlaws: Living Sweetly.

Entries Tagged as 'appetizers'


June 29th, 2012 · 11 Comments

Chad has a crazy, crazy food dislike: tomatoes. 

I don’t understand it.  He’s ok with pizza, he’s ok with pasta sauce, but put a sliced tomato on anything?  Yuck.  He literally pulls them to the side, and I pick them off his plate.

Because to me, there’s nothing better than a gorgeous, bright, colorful summer tomato — I could eat nothing else all day.  The only thing that’s even better?  This gorgeous tomato-bread salad, tossed with a little oil, vinegar and some fresh basil.  Beautiful enough for a restaurant, simple enough for a weeknight dinner.  Does it get any better than that? 



2 pints cherry tomatoes, mixed red and yellow, cut in half
4 cups crusty bread (sourdough or french), cut into chunks the same size as the tomatoes
25 stems of fresh basil, torn into little pieces
1/3 cup extra virgin olive oil
2 tbsp balsamic vinegar
Fleur de sel
Fresh ground pepper


Toast the bread for about 3 minutes, until just crispy on the outside.  Mix everything together and let marinate, covered, at room temperature for at least 30 minutes.  Serve.

Tags: appetizers · food · salads

asparagus tart

June 11th, 2012 · 8 Comments

This was originally one of the very first recipes I ever posted on Sugarlaws!  It’s such an easy one, and there’s a reason why so many of my friends have tried it on their own (even one this weekend!) — it’s incredibly simple, only takes a few minutes, and it’s foolproof for even the most beginner cook. 

And so beautiful!  I actually made this a few weeks ago and brought it over to a friend’s house for dinner — it was such a pretty, easy, last minute addition!  This weekend was SO busy doing stuff for our new house before we move, and I am flat-out exhausted.  I can’t believe how much there is to do — but it’s so exciting at the same time!

Asparagus Gruyere Tart

Flour, for rolling the puff pastry
1 sheet frozen puff pastry
1 tbsp olive oil
2 cups Gruyere cheese, shredded
1 pound asparagus
Coarse sea salt


Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges and place the pastry onto a baking sheet.  Using a fork, prick the dough at 1-inch intervals.

Trim the bottoms of the asparagus (they should snap off in your hands when bent).  Brush the puff pastry with olive oil and sprinkle with Gruyere.  Arrange the asparagus over the Gruyere. Sprinkle with sea salt and freshly ground pepper.  Bake for 30-35 minutes, allow to cool, and serve.

Adapted from Martha Stewart’s Everyday Food.

Tags: appetizers · food

salad on a stick

May 4th, 2012 · 4 Comments

So, some of you already know, but Chad and I got big news yesterday — we both passed the Texas Bar Exam!  Which is very fortunate, because I’m not sure I could have gone through it a second time.  I’m writing this post about two seconds before we meet up with some friends to celebrate, and mostly I’m just happy that the OMG-the-test-is-tomorrow-and-I-haven’t-studied nightmares will now cease.  Hopefully.

But coincidentally, this recipe has something to do with the bar exam (sort of).  A couple days after it ended, Chad and I headed out to the Rodeo, where I was introduced to the phenomenon of food on sticks in a big way.  Like, every food on earth on a stick. 

Like, Chocolate Chip Cookie Dough On a Stick.

And once I was done scarfing that down, I thought of this recipe.  Because salad on a stick doesn’t quite have the same ring as fried chocolate chip cookie dough, but this was still really fun to make.  It’s an easy, healthy appetizer to serve for your family or friends — probably mostly with ingredients you already have in your kitchen!

Salad on a Stick

2 bell peppers, yellow and red, cut into 1″ square pieces
3 large ciabatta rolls, cut into 1″ squares and toasted
24 Pitted kalamata olives
Romaine Lettuce
Olive Oil
Balsamic Vinegar
24 wooden skewers


Roast the pieces of bell pepper on a sheet of tin foil at 400 degree for 15 minutes.  Allow to cool.

On each skewer, layer pieces of lettuce, pepper, olive, and toasted bread.  Sprinkle with salt and pepper, and drizzle with olive oil and vinegar.  Serve.

Tags: appetizers · food · salads