The Safecuterie Project: BYO Tiny Sammies!!

To purchase (unless you make/grow this stuff already, of course) :

• Cured meat (salami, prosciutto, capicola, etc)

• Microgreens

• Triscuits, or a sturdy gluten-free cracker

• Mini sub buns (which you could also create, they're hard to find without soy flour)

• A small assortment of prepared mustards (stone ground, Dijon, etc)

• Plant Based Mayonnaise

To create:

• Roasted garlic cloves

  
  

  • Enough whole garlic cloves to cover the bottom of your oven-safe dish

  • Enough olive oil to just cover the cloves

  • Enough sea salt to give the pan of garlic a generous sprinkle

  
  

  Preheat your oven to 400°F. Roast your prepared garlic cloves until they just start to brown, 25-40 minutes depending on how many cloves you’re roasting.

  
  

• White Bean spread

  
  

  • 1 15 oz can cannellini beans, drained and rinsed

  • 1/8 cup olive oil

  • juice of 1 large lemon (1/8 cup)

  • 1/2 teaspoon sea salt or to taste

  • 1/4 teaspoon white pepper

  
  

  Add all ingredients to a food processor bowl and puree. Transfer to a serving dish, and chill for 1 hour before serving.

  
  

• Tapenade

  
  

  • 2 cans smoked oysters (omit from recipe if there's a shellfish allergy)

  • 2 (6 ounce) jars garlic or pimento stuffed olives

  • 1 (12 ounce) jar Kalamata olives, pitted

  • 3 tablespoons extra virgin olive oil

  • sea salt

  • lemon juice

  • balsamic vinegar

  
  

  Drain and rinse your smoked oysters, add them to the bowl of your food processor. Drain your jars of olives and give them a check-over for pits before adding them to the food processor bowl with the oysters. Add the olive oil, and process the oysters and olives and oil together. Season with salt, lemon juice, and balsamic vinegar to taste. Store in a tightly sealed container in the refrigerator, tastes better if it's made the night before and allowed to sit overnight.

  
  

• Carrot Salad

  
  

  • 2 packed cups of carrots, washed and shaved or julienned

  • 2 teaspoons sea salt

  • enough water to cover the carrots

  
  

  Combine your shaved or julienned carrots and salt in a 3+ cup storage container, cover with water, and let sit overnight in the refrigerator.

  
  

  Drain/press the liquid out of your carrots and rinse well before dressing with:

  
  

  • 3-4 tablespoons lemon juice (juice of 1/2 a large lemon)

  • 1/3 cup + 1 tablespoon olive oil

  • 2 tablespoons raw apple cider vinegar

  • 1 heaping tablespoon of stone ground mustard

  • 1 teaspoon maple syrup or raw honey

  • sea salt and pepper to taste

  
  

  Whisk together to emulsify the dressing before coating your carrots thoroughly.

• Pickled Onions

  
  

  • 1 large red or white onion, thinly sliced

  • 3/4 cup white vinegar

  • 1/4 cup water

  • 1 teaspoon sea salt

  • 1 teaspoon raw cane sugar

  • optional - 1 teaspoon herbs of choice (Italian seasoning, Madras curry, Dill and caraway seeds, red pepper flakes, etc)

  
  

  Add all ingredients to a bowl or jar and mix well. Allow to sit at least overnight in the refrigerator before serving.

For a little sweet:

• Chocolate Bark

• Fruit Balls

• SunButter Balls

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