Tiffany Orgill's Frico Crisps

Ingredients:
1 teaspoon butter
1 pound Asiago or Parmesan, freshly grated

Directions:
In a medium non-stick skillet melt the butter to just coat the bottom of the pan. Sprinkle a fine layer of grated cheese in a circular pattern over the bottom of the pan and shake the pan to evenly distribute, as though making an omelet. Cook over medium heat until it has melted and formed a light crust, about 3 to 4 minutes. Continue to cook the cheese until the edges set and a golden crust develops, about 1/2 a minute. Carefully lift and turn the layer of cheese with a spatula and cook until lightly golden on the 2nd side, about 1/2 a minute. Remove the Frico from the pan and either set it flat on a paper towel, shape it over an inverted custard cup, or drape it over a rolling pin or dowel. Allow to cool slightly before serving. Continue with remaining cheese.

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Beet, Cheddar, and Apple Tarts

Serves 6

• 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
• 3/4 cup shredded white cheddar (3 ounces)
• 1 small apple, cored and very thinly sliced
• 1 small beet, scrubbed, peeled, and very thinly sliced
• Coarse salt and ground pepper
• 1/2 teaspoon fresh thyme leaves

Directions

1. Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.

Becca

Read more at Marthastewart.com: Beet, Cheddar, and Apple Tarts - Martha Stewart Recipes

Spinach Artichoke Dip

12 oz. jar plain artichoke hearts
5 oz. frozen chopped spinach
1/2 cup mayonnaise
1/2 cup sour cream
16 oz. cream cheese
1/2 cup shredded cheddar cheese
1 Tbsp chopped green onion (optional)
1 garlic clove (minced or chopped)

Thaw spinach and drain excess water. Chop artichoke hearts. Mix all ingredients and heat until cheese is melted. Serve with chunks of french bread.

- Becca Bates

Hummus

Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate. For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

- Laura, Saad Fayed about.com

Robyn Snyder's Vegetable Salsa

3 chopped avocados

3 chopped roma tomatoes

3 Tbls chopped green onions

1 can shoe peg corn (I forget how many ounces it is, but it is not a regular 15 oz size can - I've only ever seen them in the smaller size, which is the right size)

1 package Good Seasons Italian dressing

1/4 c. white vinegar

3 Tbls water

2 Tbls oil

Combine all together, serve with tortilla chips

- Christina Snyder