Small Plates Make Super Appetizer Display

cooking
Written By Judy Doherty, MPS, PCII

Tomato Pinwheels2 small flour tortillas, low in fat?and sodium4 tablespoons prepared hummus1/2 cup diced tomatoes1 cup cherry tomatoes, halvedSpread 2 tablespoons of hummus?on each tortilla. Sprinkle?diced tomatoes at the edge. Roll?the tortilla up tightly, with the?tomatoes in the center. Cut in 1?inch pinwheels.?Place pinwheels on a platter?with the cherry tomato ?halves in?the center. Serves 4.Cucumber Dip1 cup nonfat plain yogurt,?strained or Greek style1/2 cucumber1/2 tsp minced garlic1/2 lemon1 cup baby carrots1 cup cucumber sticks1 cup bell pepper ringsStrain yogurt overnight in sieve?lined with clean paper towel.?Peel a cucumber; cut in half and?remove seeds; dice medium.?Mix the yogurt with the diced?cucumber, garlic and lemon.?Serve dip with veggies. Serves 4.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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