Appetizers

So pull up a chair, order a glass of rosé, and check out any one of these dozen places in Rhode Island where you can grab a deal on some oysters.

GREENWICH BAY OYSTER BAR

The deal on oysters: $1 per shuck Mondays through Fridays 4 to 6 p.m. and Saturday and Sunday from noon to 4 p.m.

What the rest of the menu looks like: Greenwich Bay has a large raw bar in a casual tavern where a sign that reads “Buck-A-Shuck” is hung across the side of the restaurant’s exterior. While diners can order raw oysters at a discount, they also serve oak grilled oysters with garlic and a basil crema ($11.95) or the “Oysters Rock,” which are four broiled oysters topped with spinach, breadcrumbs, and a reggiano. Other plates include frutti di mare, 2-pound lobsters with shrimp and scallops, paella with a saffron risotto, and diver sea scallops with a cognac cream.

240 Main St., East Greenwich, 401-398-2462, greenwichbayoysterbar.com.

BRIDGE RESTAURANT

The deal on oysters: $1 per shuck on weekdays from 4 to 6 p.m. and weekends from 10 a.m. to noon in the bar.

What the rest of the menu looks like: Bridge is a riverside American seafood restaurant that was built in a converted wheelhouse along the Pawcatuck River and Connecticut-Rhode Island border. They serve grilled cornbread with whipped butter and honey ($7) and vegan “chicken” pate ($12) as appetizers, lobster three different ways ($14-24) and sandwiches with swordfish ($18), grilled squash ($14), and buttermilk fried chicken ($13).

37 Main St., Westerly, 401-348-9700, bridgeri.com.

HEMENWAY’S RESTAURANT

The deal on oysters: $1 per shuck every Thursday.

What the rest of the menu looks like: Hemenway’s is a classic fine seafood restaurant led by chef Max Peterson in Fox Point. Local oysters can be ordered a la carte or in their shellfish platter ($68) with cold baby lobster, jumbo shrimp and littlenecks or in the tower ($135), which also includes a platter of lump crab. Chef’s specials for dinner include pan-roasted salmon ($32) or sea bream ($30), grilled king mushrooms ($25) and whole baked fish of the day (market price).

121 S. Main St., Providence, 401-351-8570, hemenwaysrestaurant.com.

CHRISTOPHER’S KITCHEN AND BAR

The deal on oysters: $1 per shuck every Thursday.

What the rest of the menu looks like: Christopher’s opened its doors in the fall of 2019 by brothers and owners Angelos and Stavros Petropulos. They spent a year rehabbing the former Vintage building on Market Square, which long stood vacant. Their menu offers 13 pasta and pizza dishes; classic American mains (up to $45) like warm and cold lobster rolls, fish and chips, baked cod, and sirloin tips; to those of a Mediterranean flair such as a whole sea bass ($41) with seasonal medley and grilled lamb chops ($35) with lemon potatoes, crumbled feta, and tzatziki.

2 S. Main St., Woonsocket, 401-766 3615, christopherswri.com.

TWOTEN OYSTER BAR

The deal on oysters: $1 per shuck weekdays from 2 to 4 p.m.

What the rest of the menu looks like: TwoTen is the type of restaurant where you can watch the local fisherman come into the marina from the window while slurping oysters or gnawing on a shrimp tail from your spicy bloody mary mix. They serve spicy Portuguese style-clams and mussels ($17) with chourico and white beans, sweet Thai chili calamari ($17) with a wasabi aioli, and seafood pizza ($23) with heaping amounts of lobster, chopped clams, shrimp, scallops, and cherry peppers.

210 Salt Pond Rd., South Kingstown, 401-782-0100, twotenobg.com.

PROVIDENCE OYSTER BAR

The deal on oysters: $1.50 per shuck daily from 3 to 6 p.m.

What the rest of the menu looks like: Providence Oyster Bar’s original location is in the heart of historic Federal Hill where you can also try their “Fresh on the Ice Raw Bar,” which offers Bloody Mary oyster shooters with vodka and horseradish or the Mexican oyster shooter with tequila agave nectar, jalapeño, and lime zest. During their “appy hour,” they also serve $9 appetizers like spicy salmon and tuna rolls, steak tacos, wasabi calamari with pickled ginger and cumber, and ahi tuna sliders with pickled red onions.

Two locations: 283 Atwells Ave, Providence, 401-272-8866. 5707 Post Road, East Greenwich, 401-715-2526, provoysterbar.com.

LITTLE SISTER

The deal on oysters: $1.50 per shuck on Fridays and Saturdays from 5 to 7 p.m.

What the rest of the menu looks like: Little Sister is an all-day café and bakery serving tapas and pastries influenced by Puerto Rican and Latin American flavors. Their brightly painted corner shop creates everything from scratch and is led by Milena Pagan and her husband Darcy Coleman. They host a brunch all day where oversized croissants and quesitos are a special treat and then put their own twist on plates like the chorizo and mussel “stuffies” ($10), sweet and spicy eggplant with a miso-tamarind glaze and roasted peanuts ($12), and queso frito with a guava-garlic sauce ($8).

737a Hope St., Providence, 401-642-9464, www.littlesisterpvd.com.

BENJAMIN’S RAW BAR

The deal on oysters: $1.50 per shuck all day on Tuesdays.

What the rest of the menu looks like: Benjamin’s is right across from Bowen’s Wharf in Newport where tourist season is always bustling. It’s a three-level steak and seafood restaurant that has views of tall sailboats coming through the harbor where traditional favorites are all on the menu, from calamari with marinara sauce to a bucket of steamers.

254 Thames St., Newport, 401-846-8768, benjaminsrawbar.com.

MILL’S TAVERN

The deal on oysters: Half-priced every day from 5 to 6:30 p.m.

What the rest of the menu looks like: Mill’s Tavern is an upscale restaurant on the East Side of Providence that serves seasonal steak and seafood dishes. Chef Edward Bolus also offers a popular three-course prix fixe menu for $39.

101 North Main St., Providence, 401-272-3331, millstavernrestaurant.com.

BRISTOL OYSTER BAR

The deal on oysters: Half-priced oysters Tuesday, Wednesday, and Thursday from 4 to 6 p.m.

What the rest of the menu looks like: Right in the heart of downtown Bristol, this oyster bar is located in a historic building that was originally a customs house. It has a cozy indoor dining room with a large outdoor patio. Small plates range from yellowfin tuna crudo with puffed farro and togarashi ($17) to braised pork belly ($15) with a fresno chili relish and stone fruit jus. Large plates, which include fish sandwiches, cast iron seared scallops, and grilled prime pork chop can go up to $32.

448 Hope St., Bristol, 401-369-5820, bristoloysterbar.com.

PIZZICO OYSTER BAR

The deal on oysters: Half-priced oysters from 4 to 6 p.m. on weekdays and 9 to 10 p.m. on weekends.

What the rest of the menu looks like: Pizzico has a rustic, but eclectic decor where specials are etched on a chalkboard and industrial lighting illuminates the bar. Their menu is a cross between New England seafood with a Tuscan edge. Their lobster pizza ($23) is grilled and sprinkled with avocado and pickled shallots before it’s drizzled in a garlic aioli. Excluding pizzas, entrees range from $20 to $65.

762 Hope St., Providence, 401-421-4114, pizzicooysterbar.com.

NICK’S ON BROADWAY

The deal on oysters: Rosé and oyster pairing menu, daily ($24-$54).

What the rest of the menu looks like: Nick’s on Broadway, led by three-time James Beard semifinalist for best chef in the Northeast Derek Wagner, offers a special rosé and oyster pairing menu where guests can order a half dozen or full dozen oysters chilled with apple-shallot-black pepper mignonette or roasted with a pesto, lemon, and garlic butter. Wagner updates his menu regularly, serving one of the most popular brunches in the city, a hearty rigatoni bolognese ($18), grilled beef steak from Blackbird Farm ($26); and small plates like a cheese board ($16) sourced from New England farms, a tuna crudo ($15), or a pâté and jam crostini featuring poultry from Baffoni Farm in Johnston, Rhode Island.

500 Broadway, Providence, 401-421-0286, nicksonbroadway.com.

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Alexa Gagosz can be reached at [email protected] Follow her on Twitter @alexagagosz and on Instagram @AlexaGagosz.

Green Goddess Dressing – A DIVINE classic salad dressing that tastes creamy, perfectly fresh, salty, and slightly tangy. This fabulous recipe takes just 5 minutes and is even easy to make vegan!

Why We Love This Recipe

Green Goddess… The most mysterious of salad dressings. What exactly makes it green? What is that flavor I love, but can’t pinpoint? (Pssst.. the secret is just the right amount of anchovy and tarragon!)

And why does it make everything else taste so flipping good? That last question is a bit harder to answer with words alone, so you are just going to have to make a batch and see for yourself!

This worship-worthy Green Goddess Dressing recipe is a snap to prepare in only 5 minutes with less than a dozen ingredients. Simply toss everything into a blender, puree, and serve! It really could not be any easier to make a creamy, vibrant dressing that adds a big punch of flavor to any salad.

Ingredients You Need

• Mayonnaise – regular or low fat (and vegan if you prefer an entirely plant-based Green Goddess Dressing)
• Lemon juice – freshly squeezed, no bottled stuff
• Garlic – whole cloves
• Anchovy paste – or substitute packed capers to make vegan
• Fresh herbs – parsley, green onions, tarragon, and dill
• Salt and pepper – to taste

Don’t see your favorite herb? Swap in fresh basil, cilantro, chives, or mint.

How to Make Green Goddess Dressing

This is an easy no-cook no-bowl blender recipe that honestly doesn’t feel like a recipe at all. I mean, you don’t even need to chop anything beforehand! (If you don’t own a blender, you can also use a food processor.)

In a large blender add the mayonnaise, lemon juice, and garlic clove…

… anchovy paste, fresh parsley, and scallions…

… fresh tarragon leaves, dill, 1/2 a teaspoon of salt, and a quarter teaspoon of black pepper.

Get the Complete (Printable) Green Goddess Dressing Recipe Below. Enjoy!

Cover and purée until smooth. Taste, then add additional salt and pepper if needed, then blend again to combine.

Serve immediately, or move to an airtight container and chill until ready to serve.

Serving Suggestions

Green Goddess Salad Dressing is perfect to drizzle over a green salad brimming with your favorite fresh goodies. Pictured here is our favorite combination of lettuces, sugar snap peas, avocado, and chopped pistachios. But of course, feel free to serve on or alongside any salad you like!

It also makes a fabulous dipping sauce for snacks and appetizers! Serve in a ramekin with healthy dippers like carrot and celery sticks, cucumber and bell pepper slices, or any fresh veggies.

You can even use it as a tantalizing dip for roasted potatoes, french fries, or potato chips. Or use it as a sauce over a baked sweet potato or rice dish!

Recipe Variations

• Sub traditional mayo with your preferred plant-based alternative and swap anchovy paste with capers to make a Vegan Green Goddess Dressing.
• Make this a no-mayo Green Goddess Dressing recipe by swapping mayonnaise with sour cream or greek yogurt.
• This dressing is savory, tangy, and salty. Add 1 tsp of sugar to give it a nice sweetness that balances the other flavors.

Frequently Asked Questions

What does Green Goddess dressing taste like?

It is salty and a bit savory, but still very fresh and herby with just the right amount of tanginess. The consistency is creamy and rich without being too heavy or thick.

Does Green Goddess dressing contain avocado?

No, this traditional recipe is not made with avocado. Rather, the dressing gets its signature green color from fresh herbs.

Is this a healthy salad dressing recipe?

It depends on what you mean by “healthy.” Because it is made with mayo Green Goddess dressing is higher in fat and calories than, say, a vinaigrette or other thin oil-based dressings. However, it is not unhealthy and does offer a bit of nutrients from the fresh herbs and citrus. You can use low fat mayonnaise to lighten the calorie.

How long can you keep Green Goddess Dressing in the fridge?

Store the dressing in an airtight container and it will keep well for up to a week in the refrigerator.

Looking for More Delightful Dressing Recipes?

Mystical Green Goddess Recipe

A DIVINE classic homemade salad dressing that’s creamy, fresh, perfectly salty, and slightly tangy. This fabulous recipe takes just 5 minutes to prepare and is even easy to make with no mayo and vegan!

Servings: 16 servings

• 1 cup mayonnaise could be vegan
• 2 tablespoons fresh lemon juice
• 1 clove garlic
• 2 teaspoon anchovy paste or packed capers for vegan
• ¾ cup packed parsley
• ¼ cup scallions
• 3 tablespoons fresh tarragon
• 2 tablespoons fresh dill
• Salt and pepper

• In a large blender, combine the mayonnaise, lemon juice, garlic clove, anchovy paste, parsley, scallions, fresh tarragon leaves, dill, 1/2 a teaspoon of salt, and a quarter teaspoon of black pepper.

• Cover and purée until smooth. Taste, then add additional salt and pepper if needed.

• Move to an airtight container and chill until ready to serve.

No need to chop the fresh herbs. Let the blender to the work!
Sub traditional mayo with your preferred plant-based alternative and swap anchovy paste with capers to make a Vegan Green Goddess Dressing.
No Mayo! If you aren’t a fan of mayonnaise, you can use 1 cup sour cream in this recipe.
Add in 1 tsp of sugar to balance the flavor.
Store the dressing in an airtight container and it will keep well for up to a week in the refrigerator.

Serving: 1.5tb, Calories: 103kcal, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 7mg, Sodium: 119mg, Potassium: 69mg, Fiber: 0.2g, Sugar: 0.2g, Vitamin A: 321IU, Vitamin C: 6mg, Calcium: 23mg, Iron: 1mg

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

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5 uncomplicated-breezy appetizers to impress your visitors

Foods is the soul of any celebration, and most guests fill their tummies with appetizers ahead of they can start a entire-system meal.

If you might be internet hosting a bash quickly, you better roll up your sleeves and stock up on a number of mouth-watering appetizer recipes.

Here is a listing of some quick-breezy appetizers you can make equally in the summer season season and in the monsoon.

This is a really fancy way of having hors d’oeuvre.

Get a bunch of bamboo or picket skewers to assemble your kebabs.

Line the skewers with Tortellini (stuffed pasta), cubed cheddar, salami, fresh new basil leaves, cherry tomatoes, olives, and prosciutto (dry-cured ham).

You can of program change the ingredients as for every your convenience.

Drizzle some basil pesto around the kebabs and provide.

Dice tomatoes and blend them with a little balsamic vinegar, additional virgin olive oil, and fresh new basil.

Permit it marinate for a though.

Roast a number of cloves of garlic and mix with crumbled paneer.

Distribute over the garlic-paneer blend on a frivolously toasted slice of baguette and major it with the tomatoes.

Voila! you have a basic but yummy appetizer completely ready.

This dip goes truly well with crackers, potato chips, and nachos, and will soon turn into the coronary heart of your bash snacks.

Mix together cream cheese, bitter cream, shredded cheddar cheese, diced jalapeños, chopped olives, cooked sweet corn, and chopped bell pepper.

To this increase ranch seasoning blend.

Refrigerate for a couple of several hours prior to serving with a variety of chips.

Just take two loaves of frozen pizza dough, cover them with plastic wrap layered with oil, and set them apart in a heat space. After they double in dimensions, roll them out into significant circles.

On major of each individual circle, add sliced pepperoni, sliced white American cheese, and sliced provolone.

Increase salt and pepper to taste.

Then roll up, bake, slice and provide.

Clean white button mushrooms, and chop off the stalks.

In a sizzling pan saute minced garlic, finely chopped onions, and finely chopped mushroom stalks and mix effectively.

Insert salt, pepper, dried basil, and oregano to it and blend.

Now stuff the mushroom caps with this mixture, and incorporate cheese.

Line them up in a tray and bake at 180 levels Celsius for 15 minutes.

What is Caprese?

An Italian term, the word caprese refers to the combination of fresh Mozzarella, sliced tomatoes, sweet basil, salt, and olive oil. Most commonly it applies to the ever-popular caprese salad which originated in Capri, Italy. However, it can also be applied to pasta, pizza, and sandwiches as long as the traditional ingredients are present.

With such simple ingredients and bold flavor, it’s no mystery why the flavors have become so popular.

Key Ingredients for Caprese Salad

Though there are many different versions of caprese salads, the primary ingredients remain the same. Here’s what you need:

• Fresh tomatoes form the base of the dish. Typically, Heirloom tomatoes are used but feel free to mix and match all your favorites.
• Plenty of fresh Mozzarella belongs here! There’s nothing quite like the slightly salty, creamy taste and texture, and we highlight it even more with a pinch of salt.
• Aside from pesto sauce, this is your best chance to use lots and lots of basil. Sweet and peppery, its fresh flavor is a staple for this recipe.
• Good quality olive oil is key. Since there are so few ingredients, splurging for a top-notch oil and enhancing it even further with a dash of balsamic will take your salad from good to great.

How to Make Caprese Salad

It may look fancy, but caprese couldn’t be easier to make. Here’s what to do:

1. Use a sharp knife to thinly slice the tomatoes and cheese.
2. Layer the slices on a plate, letting them overlap to form a pattern of red and white.
3. Tuck fresh basil leaves in between the layers, and feel free to add more on top.
4. Sprinkle a dash of salt on top to bring out the natural flavors even further.
5. Finish off your salad with a generous drizzle of your favorite olive oil and balsamic.

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Beer Brats are basically one of the major food groups in the summer in the Midwest, and our Traeger Smoked Beer Brats are taking a Wisconsin and Minnesota classic and giving it a smokey, pellet grill twist.

Traeger Beer Brats Recipe

What’s better than regular beer brat? A home smoked one, that’s what. We took a traditional beer brat recipe and turned it upside down a bit. This is a really easy, straight-forward recipe, it is fast enough to work for either a quick lunch or weeknight dinner, but it is tasty enough to bring out on any cookout or bbq that you might be hitting up in the not-too-distant future.

What’s the best kind of brat to use?

I like using a fresh, uncooked, locally made bratwurst when I make beer brats. The fresher the better. Whatever you have at your local grocery store will also work, however. Just make sure not to use a pre-cooked or pre-smoked sausage.

What kind of onion is best for beer brats?

Give me sweet Walla Walla onions or give me death.

Okay – a Vidalia would work pretty darn well too, but I’m pretty partial to the Washington variety. If it is summer and there are fresh sweet onions around, there’s no question that they are best for your brats. Any yellow onion will work in a pinch though! Even a white onion too. But stay away from the red onions here.

Smoked Beer Brats shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. Please refer to the printable recipe card at the bottom of the post for specific amounts.

How to make Traeger Beer Brats

This is just the overview so you can see what you’re getting into here. You’ll want to use the full recipe at the bottom of the page when you are cooking.

Smoked Beer Brats FAQ

More great summer BBQ recipes!

More recipes to enjoy!

Get our FREE Pellet Grill Appetizers Recipe E-Book

Nice PRAIRIE, Wis. (CBS 58) — Very good Foodstuff is owning a “Dip into Summertime” party this Wednesday afternoon, July 27, and you might be invited!

It’s found at the Great Foods headquarters in Enjoyable Prairie. Attendees can try all types of enjoyment and balanced appetizers designed by Great Foods, and most of it is centered all-around guacamole!

There are also recipes to assist turn those people dull appetizers into a thing a total whole lot improved.

“They’re cauliflower and almond centered, queso and spicy queso, tzatziki, amazing with fresh new cucumber, buffalo dip. All avocado based items as well.” mentioned Mandy Bottomlee the director of information advertising for Fantastic Foods. “This is guiltless satisfaction. It is. Preferences wonderful, will not it? Preferences like the serious detail.” 

Good Food items will also make a financial donation to the Kenosha County Foods Bank, and they’ll donate any unused product to assistance neighborhood businesses fighting meals insecurity. The “Dip into Summer months” eventruns from 12 p.m. to 8 p.m. and it can be cost-free to attend and style!