Roasted Red Pepper Hummus in Cucumber Cups

These little cucumber cups stuffed with roasted red pepper hummus are the perfect little red and green appetizers for Christmas.  Not only are these little bites festive, but they're so healthy you don't have to feel guilty about popping them in your mouth.  At all!  They're also incredibly tasty.  The cucumber cups are crunchy and fresh and the hummus is creamy and smooth with hints of garlic and red pepper.  This would be a great addition to any holiday table! 

Roasted Red Pepper Hummus in Cucumber Cups 

Recipe by Giada De Laurentiis

found online here    

Makes 4-6 servings

1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained

½ cup diced, jarred roasted red bell peppers

1 tablespoon tahini (sesame seed paste)

1 large garlic clove, peeled

2 teaspoons fresh lemon juice (from ½ small lemon)

1/2 teaspoon ground cumin

½ teaspoon kosher salt, plus extra, to taste

Pinch cayenne pepper (optional)

2 hot house cucumbers, ends trimmed

Fresh parsley, cilantro or mint leaves

In a food processor, combine the beans, peppers, tahini, garlic, lemon juice, cumin, salt and cayenne pepper, if using. Blend until smooth, scraping down the sides of the bowl if needed. Season with salt, to taste. Transfer the hummus to a small bowl. Run the tines of a fork down the length of each cucumber several times, turning to make ridges about 1/8-inch deep in the skin all the way around. Cut cucumbers crosswise into 1-inch rounds, for a total of at least 12. Using the smaller end of a melon baller or a round measuring spoon, scoop out the center of each cucumber round to form a hollow. Use a small spoon to fill each cup with hummus, mounding slightly over the top. Tuck a small fresh parsley, cilantro or mint leaf into the side of the filling as a garnish. Arrange the cups on a platter and serve.  MERRY CHRISTMAS AND HAPPY NEW YEAR!

Spicy Sweet Potato Wedges with Lemongrass Mayo

Please don't think of these as regular everyday sweet potato fries.  They are so much more than that!  These sweet potato wedges are mixed with a very lively combination of coriander (lots of it) and red chile pepper.  All that spicy flavor makes for a very savory and mouthwatering crust on the sweet potato wedges.  These wedges are delicious all on their own, but they pair very well with this bright and fresh lemongrass mayo.  I thought these wedges were very satisfying and comforting without weighing you down.  I'm absolutely addicted to them and can't wait to make them again!

Spicy Sweet Potato Wedges with Lemongrass Mayo

Adapted from Plenty

by Yotam Ottolenghi

Serves 4

3 medium sweet potatoes  (about 2 pounds)

4 tablespoons olive oil

1-1/2 teaspoon ground coriander

1 teaspoon salt

1 fresh red chile, finely diced

 Lemongrass Mayo

1/2 lemongrass stalk

1/2 cup mayo

grated zest and juice of 1 lime

1/2 inch fresh ginger, peeled and grated

salt and pepper, to taste

Preheat the oven to 400F.  Wash the sweet potatoes but don't peel them. Cut each lengthways in half.  Cut again lengthways into quarters and then once more in the same way so you are left with eight long wedges.

Place them on a roasting pan that has been lined with parchment paper and brushed lightly with some of the oil.  (Note: I didn't use the parchment paper and my wedges stuck slightly.  I worry that the parchment would impede the browning/caramelizing process so I would fore-go it next time as well. Toss the wedges with the remaining oil and sprinkle with a mixture of the ground coriander, finely diced red chile, and salt.  Roast for about 25-30 minutes or until the sweet potato is tender and golden brown.  Remove from the oven and allow to cool slightly.

To make the dipping sauce:

Very finely chop the lemongrass or grind finely in a spice grinder.  (Note: I found a jar of sliced lemongrass in the Asian section of my supermarket.) Whisk with all of the other ingredients for the dipping sauce and set aside. When ready to serve, place the wedges on a large, flat serving dish. Serve with the sauce on the side.

Theme: You Made Me Love You!

Marinated Buffalo Mozzarella with Tomato

Last week my kids went back to school.  My daughter was really psyched for her first day of seventh grade at the middle school.  My son was really excited for his first day of first grade.  I was super prepped, really organized (for the first time ever), and fairly confident that all would go well.  Everyone really had a positive attitude and all was good.  Then the first day of school came and it was pretty much a nightmare.

Turns out my son's first grade teacher isn't real good at anything, especially when it comes to following safety and health guidelines.  For those of you that don't know, my son has severe food allergies and certain procedures are supposed to be followed at school. To sum things up, the teacher followed none of the procedures or rules.  In fact, she violated every single one and then some.  It made for a very frustrating and worrisome week.  It was also quite surprising because I've always felt like child safety is one of the strong suits at this particular elementary school.  I ended up having my first trip to the principal's office, but I think the issues are finely under control.  I certainly hope so, anyway.

Prior to all the problems, I had hoped to enjoy lots of time in my kitchen while the kids were in school.  However, all the issues caused so much concern I barely had time to slice a tomato and make a quick marinade.  Lucky for me, that's pretty much all that was needed for a fresh and flavorful light meal. 

This recipe was definitely a bright spot in my week.  I was able to pick the tomatoes and herbs right from my own backyard.  Making this dish was somewhat therapeutic for me.  There's no way you can look at all those bright colors and fresh flavors and not be happy.  I served the marinated mozzarella and fresh tomatoes over some good crusty bread.  It was crazy delicious!  I'd definitely recommend taking advantage of the fresh summer tomatoes and herbs right now.  Choose this recipe, or a similar recipe, and you will absolutely brighten your day!

Marinated Buffalo Mozzarella with Tomato

Adapted from Plenty

by Yotam Ottolenghi

Serves 4 as a starter

Marinade 

grated zest of 1 lemon

15 basil leaves, shredded

2 teaspoons chopped oregano

2 teaspoons best-quality extra virgin olive oil, plus extra to finish

1 large garlic clove, minced

1/2 teaspoon red pepper flakes, or to taste

salt and pepper

8-9 ounces buffalo mozzarella

2 ripe medium tomatoes 

To make the marinade: Add the marinade ingredients to a small bowl.  Mix thoroughly.  Break the mozzarella roughly with your hands.  Smear it with the marinade and set aside for 15 - 30 minutes.

To serve, cut the tomatoes into wedges and plate along with the marinated mozzarella.  Drizzle with extra olive oil.  Serve with good crusty bread.

Theme: Gorgeously Green!

Mini Turkey and Zucchini Burgers with Creamy Sumac Dipping Sauce

These Mini Turkey and Zucchini Burgers are exploding with flavor (zucchini, green onions, mint, cilantro, garlic, cumin and cayenne).  In addition to their wonderful flavor, these burgers are also incredibly moist.  In fact, the mixture was so moist I had to add breadcrumbs in order to shape the patties.   

These burgers are tasty all on their own, but they are absolutely addictive when paired with this refreshing and creamy sumac dipping sauce.  For those of you who have not tried sumac, it is a bright red spice that is popular in Middle Eastern cooking.  Sumac is usually described as sour, but I don't feel like that's a positive or accurate description.  I would describe sumac as a colorful, bright, and refreshing spice that is reminiscent of citrus.  I'm crazy for the bright red color and the special zip it adds to dishes. 

I took some liberties with the recipe for the sumac dipping sauce.  Originally, the dip was made with a base of sour cream and Greek yogurt.  I don't care for sour cream so I decided to sub mayonnaise in place of the sour cream/yogurt base.  My substitution worked perfectly and the recipe below reflects my change.  I will, however, add a special note for those of you who might like to try the recipe as it was written, with the sour cream/yogurt base.  

Mini Turkey & Zucchini Burgers with Creamy Sumac Dipping Sauce

Adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi

Makes about 18 burgers (serves 4-6)

1 pound ground turkey

2 cups grated zucchini 

3 green onions, thinly sliced

about 1/2 cup panko or breadcrumbs

1 large egg

2 tablespoons chopped mint

2 tablespoons chopped cilantro

2 cloves garlic, minced

1 teaspoon ground cumin

1 tablespoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

about 6-1/2 tablespoons canola oil, for searing

Creamy Sumac Dipping Sauce

heaping 1/2 cup mayo

1 teaspoon grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 small clove garlic, minced

1-1/2 tablespoons olive oil

1 tablespoon sumac

1/2 teaspoon salt

1/4 teaspoon black pepper

Note: This recipe was originally written to include a scant 1/2 cup sour cream plus a scant 2/3 cup Greek yogurt.  If you'd prefer this option then simply omit the mayo in the above recipe and replace it with the sour cream and Greek yogurt.  All other ingredients remain the same. 

First make the creamy sumac sauce by placing all the ingredients in a small bowl.  Stir well and set aside or chill until needed. 

Preheat the oven to 425F.  In a large bowl, combine all the ingredients for the burgers except the canola oil.  Mix with your hands and then shape into about 18 patties/burgers, each weighing about 1-1/2 ounces.

Pour enough canola oil into a large frying pan to form a layer about 1/16 inch on the pan bottom.  Heat over medium heat until hot, then sear the burgers in batches on all sides.  Cook each batch for about 4 minutes, adding oil as needed, until golden brown.

Carefully transfer the seared burgers to a baking sheet or cast iron skillet, as I've done here, and place in the oven for 5-7 minutes, or until just cooked through.  Serve warm or at room temperature, with the sauce spooned over on the side.

Theme: Mezze Madness!

Hummus Kawarma (Lamb) with Lemon Sauce

In his cookbook, Jerusalem, Yotam Ottolenghi says this of Hummus Kawarma with Lemon Sauce, "Hummus Kawarma is the Lebanese name given to freshly made hummus, topped with fried chopped lamb.  It is a small meal or a starter in a bowl and one of the most sensational things you can put in your mouth."

I am in agreement with him.  Hummus Kawarma with Lemon Sauce is in fact sensational and heavenly in every way.  Fried bits of perfectly seasoned ground lamb, topped with toasty little pine nuts, and a tangy refreshing lemon sauce served atop a very smooth and creamy bowl of hummus. You know how people mention the "mouthfeel" of a dish?  This dish has a wonderful mouthfeel.  The hummus just feels so cloud-like and velveety.  In fact, everything about this dish just feels seductive to me, including the part where you eat it with your hands.  You'll find yourself dunking the warm pita into the bowl with an eagerness to devour.  I would highly recommend this dish and cannot wait to make it again! 

Hummus Kawarma with Lemon Sauce

Adapted from Jerusalem

by Yotam Ottolenghi & Sami Tamimi

Serves about 6

Basic Hummus:

1-1/4 cups dried chickpeas

1 teaspoon baking soda

6-1/2 cups water

1/2 - 3/4 cup tahini paste, or to taste

4 tablespoons freshly squeezed lemon juice

6 cloves garlic, minced

6 tablespoons ice-cold water

salt

Note: To make the Hummus Kawarma you will need to reserve 4 tablespoons of the cooked chickpeas for the garnish.

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume.  Leave to soak overnight.

The next day, drain the chickpeas.  Place a medium saucepan over high heat and add the drained chickpeas and baking soda.  Cook for about 3 minutes, stirring constantly.  Add the water and bring to a boil.  Cook, skimming off any foam and any skins that float to the surface.  The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer.  Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

Drain the chickpeas.  You should have roughly 3-2/3 cups now.  Place the chickpeas in a food processor and process until you get a stiff paste.  Then, with the machine stilfHl running, add the tahini paste, lemon juice, garlic, and 1-1/2 teaspoons salt.  Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste (I had to add a little more ice-cold water than called for to achieve a smooth paste).

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.  If not using straightaway, refrigerate until needed.  Make sure to take it out of the fridge at least 30 minutes prior to serving. 

Hummus Kawarma with Lemon Sauce

Basic Hummus, recipe above, plus 4 tablespoons of the reserved cooked chickpeas

chopped flat-leaf parsley, to garnish

1/4 - 1/2 cup pine nuts, fried in a little butter until golden brown

Kawarma:

1 pound of ground lamb

1/2 teaspoon black pepper

1/2 teaspoon ground cinnamon

1 teaspoon allspice

good pinch of grated nutmeg

1 teaspoon za'atar or oregano leaves

1 tablespoon white wine vinegar

1 tablespoon chopped mint

1 tablespoon chopped flat-leaf parsley

1 teaspoon salt

1 tablespoon unsalted butter or ghee

1 teaspoon olive oil

Lemon Sauce:

1/2 ounce flat-leaf parsley, finely chopped

1 jalapeno, finely chopped

4 tablespoons freshly squeezed lemon juice

2 tablespoons white wine vinegar

2 clove garlic, minced or sliced

1/4 teaspoon salt

To make the kawarma, place all the ingredients, except for the butter and oil, into a medium bowl.  Mix well, cover, and allow the mixture to marinate in the fridge for 30 minutes.

Just before you are ready to cook the meat, place all the ingredients for the lemon sauce in a small bow and stir well.

Heat the butter or ghee and the olive oil in a large frying pan over medium-high heat.  Add the meat and stir to fry.  The book says that the meat should be light pink the middle, but I fried the lamb until it was well done and a little crispy on the edges (the crispy edges were what I was after for texture).

Divide the hummus among 6 individual shallow bowls, leaving a slight hollow in the center of each.  Spoon the warm kawarma into the hollow and scatter with the reserved chickpeas.  Drizzle generously with the lemon sauce and garnish with some parsley and the pine nuts. 

Theme: A Little Bit of Sunshine!

Sweet Potato Cakes with Tangy Dipping Sauce

I really loved these sweet potato cakes.  For me, it was all about the texture. Crispy exterior, fluffy interior, and a creamy dollop of tangy yogurt sauce. All those textures in one bite really make your mouth happy.    

Of course, the flavor is pretty spot on too. The sweet potato is definitely the star in this recipe, as it should be. The flavorings are rather subtle and I like it that way.  Little hints of soy sauce, chile, and green onion help to accentuate the flavor of the sweet potato, not mask it. 

The tangy yogurt dipping sauce is crucial to this recipe.  In fact, I would go so far as to say it actually makes the recipe.  The sauce is creamy yet light and refreshing.  It has a little pop of freshness from the lemon and a little tang from the yogurt and sour cream and it really cuts through the richness of the buttery sweet potato cake. A perfect combination!

Sweet Potato Cakes

Adapted from Plenty

by Yotam Ottolenghi

Serves 4

2-1/4 pounds peeled sweet potatoes, cut into large chunks

2 teaspoons soy sauce, or a dash more to taste

scant 3/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon sugar

3 tablespoons chopped green onion

1/2 teaspoon finely chopped fresh red chile, or more if you wish

plenty of butter for frying

For the Dipping Sauce:

3 tablespoons Greek yogurt

3 tablespoons sour cream 

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon chopped cilantro

salt and black pepper

Steam the sweet potatoes until completely soft, then leave in a colander to drain for at least an hour.  

*Note: I'm not sure it's essential to drain the sweet potatoes.  I checked on mine after they were draining for 30 minutes and I noticed no liquid.  Depending on the moisture in your potatoes you may be able to skip this step, or at the very least, reduce the one hour of draining in half. 

To make the sauce: Whisk together all the sauce ingredients until smooth; set aside to allow flavors to develop. 

Once the sweet potatoes have lost most of their liquid, place them in a mixing bowl and add the rest of the ingredients (except the butter).  Mix everything together, preferably by hand, until the mix is smooth and even; do not over-mix.  The mixture should be sticky; if it's runny add some more flour.

Melt some butter in a non-stick frying pan.  Each cake should be roughly 2 inches in diameter and 3/8 inch thick.  Fry the cakes on medium heat for about 6 minutes on each side, or until you get a nice brown crust.  Place in between two sheets of paper towels to soak up the excess butter.  Serve hot or warm, with the sauce on the side. 

Madhur Jaffrey's Delicious Chicken Bits

These incredibly addictive mouth-watering chicken bits are a celebration of spices.  Coated in a blend of pepper, turmeric, cayenne pepper, cumin, dried thyme, garlic powder, paprika and salt they simply dance around on your taste buds.  In fact, my non-chicken eating, non-spice eating daughter went crazy for them.  I was pleasantly surprised.  

These chicken bits can be served on their own as an appetizer, but I chose to make a meal out of them and serve them over rice.  We loved these chicken bits.  Next time (which may even be as soon as tomorrow) I will make a double batch of them.  This is a fantastic recipe!  I urge you to give it a try!

Delicious Chicken Bits

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 6-8 as an appetizer or 4 as a main course

1-1/4 pounds boned, skinned chicken breasts

1 teaspoon freshly ground black pepper

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon dried thyme or 1/2 teaspoon ajwain seeds

1/4 teaspoon garlic powder

1 teaspoon bright red paprika

3/4 teaspoon salt

3 tablespoons vegetable oil

Preheat the oven to 350F.  Cut each chicken breast piece lengthwise into thirds, and then crosswise into 3/4 inch to 1-inch segments.  Put in a bowl.  Add the black pepper, turmeric, cayenne pepper, cumin, thyme or ajwain, garlic powder, paprika, salt and 1 tablespoon of the oil.  Mix well and set aside for 10 minutes or longer.

Heat 2 tablespoons oil in a wok or large, nonstick frying pan over very high heat.  When the oil is very hot, put in the chicken.  Stir and fry quickly until the chicken pieces are lightly browned or turn opaque on the outside.  Put in a baking dish, cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on the chicken pieces) and bake for 8 - 10 minutes or until the chicken pieces are just cooked through.  If not to be eaten immediately, remove the chicken pieces from the hot baking dish to prevent them from drying out.

Theme: Spice Bazaar

Chicken Patties with Ginger and Sesame Seeds with Korean Dipping Sauce {and a cookbook winner}!!

Over at I Heart Cooking Clubs we are welcoming in Madhur Jaffrey.  For the next six months we will be cooking and sharing one of her recipes each week.   We are a very flexible cooking group so if you feel like jumping in once or twice, or more often, feel free to join us.  Jaffrey has a huge selection to chose from!

If this first recipe is any indication of how great Jaffrey's recipes are then I'm off to a great start!  These little Chicken Patties with Ginger and Sesame Seeds are from Jaffrey's Step-by-Step Cooking book.  While Jaffrey is widely known for her Indian cooking books, the Step-by-Step book is focused mainly on recipes from the Far East (Indonesian, Thai, Korean, Chinese, and Japanese).  When I page through my copy of this book I literally want to make everything, however, it was this recipe for these chicken patties that caught my attention the most.  And I'm so glad they did!

These patties are delightfully seasoned with garlic, scallion, ginger, roasted sesame seeds, sesame oil and soy sauce.  The best part....they are so juicy!  Of course, you cannot make these without pairing them with the Korean Dipping Sauce.  I could literally drink that sauce.  These little chicken patties disappeared in no time flat.  We wished there were more of them!

Jaffrey says these can be served up as an appetizer, alongside rice with the sauce drizzled on top as a main course, or as a hamburger on a bun with the sauce drizzled on top.  Any way you serve them they are delicious.

Chicken Patties with Ginger and Sesame Seeds

Tak Kogi Sopsanjok

Makes 6 patties

1 scallion

1 large garlic clove

1-inch cube fresh ginger

1 pound ground chicken

1 tablespoon roasted sesame seeds*

1 tablespoon sesame oil

1 tablespoon soy sauce or shoyu

freshly ground black pepper

1/4 to 1/2 teaspoon chili powder

Korean dipping sauce *

1 to 2 tablespoons vegetable oil

fresh cilantro sprigs, for garnish 

Cut the scallion crosswise into very fine rounds along its entire length, including the green section.  Peel and mince the garlic.  Peel and finely grate the ginger.  Put the chicken in a bowl.  Add the scallion, garlic, ginger, roasted sesame seeds, sesame oil, soy sauce, black pepper, and chili powder.  Mix thoroughly. 

Shape the mixture into 6 patties, each about 3-1/2 inches in diameter.  Put them in a single layer on a plate and cover with plastic wrap.  Set the patties aside until you are ready to eat.  Prepare the Korean Dipping Sauce (recipe below).

Lightly grease a large non-stick frying pan with the oil and set over a medium-high heat.  When hot, add the patties and cook for 1- 1-1/2 minutes or until golden brown underneath.  Turn the patties over and cook the other side for the same time.  Turn the heat to medium and cook the patties for another minute or longer on each side, until browned and cooked through.  To test, pierce the center with the point of a sharp knife - if meat is no longer pink inside, the patties are cooked.  Serve hot, garnished with sprigs of cilantro if you like. 

Korean Dipping Sauce

Yang Nyum Jang

Serves 4

1 small garlic clove

1 scallion

4 tablespoons soy sauce, preferably Japanese shoyu

2 tablespoons distilled white vinegar

1 tablespoon sesame oil

1 teaspoon sugar

1 teaspoon roasted sesame seeds*

1/4 teaspoon chili powder

Peel and mince the garlic.  Cut the scallion into very thin rounds.  Combine the garlic, 1 tablespoon sliced scallion, the soy sauce, vinegar, sesame oil, sugar, sesame seeds, and chili powder in a small serving bowl and mix well.

*To roast sesame seeds: Set a small cast-iron frying pan over a medium-low heat.  When hot, add 1 to 3 tablespoons sesame seeds.  Stir them until they turn a shade darker and give out a wonderful roasted aroma.  You could turn down the heat slightly when they do this, or cover the pan loosely.  Remove the seeds from the pan as soon as they are done.  You may roast sesame seeds in advance, cool, then store in a screw-topped jar for 2 to 3 weeks, though they are best freshly roasted.
*********************************************************************
And now for winner of the Muy Bueno Cookbook!!

Congratulations to Teresa from A Blog About Food!  I'm so happy you won!!
 I will send you an email for your information and the publisher will send you a copy of the book.
*I used the random number generator to decide the winner and the random number was number 8.     

Theme: Welcome Madhur Jaffrey

Antipasto Skewers

Once a month the ladies in my neighborhood get together to play bunco, a totally brainless dice game.  Upon reading this, you might be picturing nice little housewives all dressed up playing a proper game of dice.  I can assure you that it's nothing like that.  There's nothing proper about bunco night. 

Bunco night is our night.  We look forward to it all month.  The messy houses, hyper kids, broken vehicles, and numerous other problems and errands get left at the door.  For that night we let our hair down, we dress in costume, we turn the radio up loud, and we get our drink on!

Last Friday night I hosted bunco at my house and I made a few munchies.  These antipasto skewers were probably the all-around favorite.  Salty little bites of salami and pepperoni, smooth and silky balls of mozzarella, pungent briney bites of kalamata olives, marinated cheese tortellini, and gorgeous garden fresh cherry tomatoes all skewered together and coated in Italian or Balsamic dressing.  Serve these up on a bed of baby arugula and you have a really pretty and tasty appetizer for a party.  I also think these skewers would be great to pack in a lunchbox.

You can use so many different ingredients here (marinated artichokes, strips of roasted red pepper, green olives, black olives, salami, pepperoni, cubes of mozzarella, balls of mozzarella, basically anything you'd see on an antipasto plate).  Additionally, you can use any kind of dressing.  I used balsamic dressing on half and plain old Italian dressing on the other half.  Surprisingly, the skewers  with balsamic dressing seemed to go faster. 

These are great make ahead appetizers because the flavors do improve if they have a few hours to marinate together.

Antipasto Skewers

Adapted from Hungry Housewife

1  (9 oz) package of Three Cheese Tortellini, cooked to package directions
1 Large Jar of Large pitted Black Olives (I used Kalamata)

1 container grape or cherry tomatoes
2 (12 oz) containers of marinated mozzarella balls
30 slices of Salami, cut in half
60 pieces of pepperoni
1 cup Balsamic Vinaigrette Salad Dressing or Italian Dressing (store bought or homemade)
60 Skewers  (or however many you want to make)

Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours. Drain the pasta. Place one of each item onto the skewer using the pointy side (I did kalamata olive first, then a tortellini, followed by a tomato, then a ball of mozzarella, slice of pepperoni, another tortellini, another olive, and then a rolled up piece of salami). The skewers look especially pretty if you serve them on a bed of arugula (or any other type of green).

Can be made a few hours in advance. Just cover tightly and place in the refrigerator.