I’ll never stop crushing on ginger or cabbage or carrots.…
I get all heart eyes about tapas. Tapas offer snacky scrumptiousness, and they’re often served in a finger-foodie-eatin’-with-your-best-peeps kind of setting. What’s not to love about the tactile and gustatory and collegial?
I also get all heart eyes about putting the pieces together and about neat-and-tidy endings probably because we so rarely achieve that sort of closure. Instead life thwarts and surprises with a gobsmacking entropy that, I’m told and I’m learning, can be pretty great when we embrace the change that comes out of the chaos. Okay, enough waxing philosophic and quantum mechanic for now. Let’s talk eats!
I’ve compiled this fun menu, a Greek-Inspired Tapas Spread, for those occasions when you want to dip and dunk and handle your food. You know, get right in there, messily nom away, and say pffffft to the need for the neat and tidy.
This menu includes not only some of my own favourites from the blog but also some of the recipes most loved by you dear readers. So here’s the well-rounded lineup: two plant-based dips/spreads, two satisfying and savoury proteins, and two AIP-friendly carby starches.
- Roasted Parsnip & Artichoke Hummus
- Crazy-Good Kebabs
- Greek Meatballs
- “Buttery” Baked Pita Crisps
These recipes can be dished up for a quiet weekend-evening with your special someone or served to a larger and boisterous group of your nearest and dearest. All you need to do is add olives, vegetable crudités, beverages, and you’re set!