Recipe: Savory Tartlets
From: KingArthurFlour.com, with some variations
Makes: 24-36 tartlets

( Cream Cheese Tartlet Pastry )

Recipe: Marinated Mushrooms
From: Cel's mom's mom
Serves: 8-12 as an appetizer

( Do-ahead; tangy and good )

Recipe: Poultry Potstickers
From: Epicurious.com, ultimately Bon Appetit August 1999
Makes: about 4-5 dozen potstickers

( These take a lot of effort, I admit, but they are REALLY GOOD )

Recipe: Salsa
From: A friend and a little experimentation
Makes: About a quart

( Recipe and some variants )

Recipe: White Bean and Garlic Scapes Dip
From: the New York Times, June 18, 2009
Makes: about 1-1/2 c.

( Similar to hummus, really )

Recipe: Mushroom Sauté
From: The Herb Companion, September 2008, with some variations (original recipe here)
Serves: 4-6

( The flavor of Spain )

Recipe: Chickpea Spread
From: Sally Sampson, The $50 Dinner Party
Makes: about 1-1/4 c.

( Similar to hummus, but no tahini in it )

Recipe: Oat Sticks
From: Grandma's Wartime Kitchen, by Joanne Lamb Hayes
Makes: 24 sticks

( Little biscuity nibbles )

Recipe: Tortilla a la Española
From: the Tapas cookbook
Serves: 4

( What could be yummier than onion, potato, and egg? )

Recipe: Hummus
From: the Moosewood Cookbook
Serves: 12

( Vegan! )