Starters & Party Snacks

Calamars a la Provencal

A more French approach to calamari created by Cafe Campagne’s chef/owner Daisley Gordon.

Scallop, Mango, and Mint Ceviche

Deliciously zesty and rich. Serve as an appetizer with tortilla chips.

Hamachi Crudo with Orange, Lime Oil, and Aleppo Chili

This dish takes a little overnight prep, but if you love lime, you will love this dish. Not only do you use lime juice, but lime zest to make your own fresh lime oil. Scrumptious.

Peruvian Coconut Ceviche Appetizer

Creamy coconut and spicy ginger make the perfect match in this dish. Serve in a small bowl as an appetizer.

Avocado Boats with Shrimp and Tarragon

A simple starter or light lunch, this fresh and healthy meal is refreshing on warm spring days.

Entomatadas Con Cangrejo

“Entomatadas” translates to “enchiladas made with tomato sauce” and “cangrejo” translates to “crab.” Recipe courtesy of chef Gabriel Chávez.

Pumpkin Spelt Loaf with Pepita Streusel

Whole-grain loaves can often be sturdy and squatty, but this fall beauty is almost stately in stature, with a light crumb and subtle kiss of spice. While I love grinding down pepitas to use in the batter, you can certainly use almond or hazelnut meal if you prefer.

Grilled Eggplant Caponata Bruschetta

In this summer Italian feast, local produce sets the table for a sun-savory al fresco dinner.

Straight-up Strawberry Ice Pops

Fannie’s Ice Pops makes “fun on a stick” — frozen summertime treats that are vegan, gluten-free, all natural, and feature local, organic ingredients whenever possible.

Crab and Sorrel Tartlets

These toothsome tartlets lend themselves to all sorts of occasions.

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