The parties may be over, but it’s never too late to look for the next best recipes for the future gatherings.

Here’s an eclectic selection of tested recipes for a multitude of occasions. Each is a new twist on some familiar ingredients.

Let’s start with a really easy –and attractive- appetizer I sampled at a recent dinner party.  This Greek dip is a riff on the familiar Mexican 7-layer dip. It’s relatively healthy and looks great in a clear glass bowl.

Greek 7 Layer Dip (serves at least 9)

Ingredients

8 ounces hummus, homemade or store bought
1 cup 0% fat Greek yogurt
1 clove garlic, finely minced
1 tsp. chopped fresh dill
Juice of ½ lemon
Pinch of kosher salt
Freshly ground black pepper
2 T. red onion, minced
1 cup English cucumber (about ½) large, cut into ½ inch dice
1 cup Roma (Italian) tomatoes, seeded, cut into ½ inch dice
¼ cup crumbled feta cheese
¼ cup Kalamata olives, sliced

Directions

1. In a small bowl, combine yogurt, garlic, dill, lemon juice, salt, pepper. Set aside OR use about 1 cup of premade tzatziki. Check seasoning.
2. In an 8×8 or 7 x 11 glass dish, layer the hummus, yogurt mixture (or tzatziki), red onion, cucumber, tomatoes, feta and olives.
3. Serve with pita chips or baked corn chips.

I don’t know where fennel was for most of my life. But it turns out to be a flavorful, multi-purpose vegetable which is great in salad or braised as a vegetable. The feathery fronds make an attractive garnish. Here’s an easy-to-put- together salad featuring this versatile green. The dressing can also be used as a marinade.

Orange and Fennel Salad (serves 4)

Ingredients

Salad
6 oz. Mesculen
2 oranges peeled and cut in half sliced- or for a quick substitute, use jarred refrigerated orange sections.
1 fennel bulb
8 pitted Kalamata olives, cut in half

Orange Vinaigrette
¼ cup orange juice
¼ cup oil
2 T lemon juice
2 T rice vinegar
2 tsp. Sugar
1 tsp. Dijon mustard
Salt
pepper

Directions 

1. Combine greens, oranges, fennel and olives in a large bowl. (I like to use a bowl with sloped sides to show off the colors of the ingredients)
2. Toss with the fresh orange dressing to coat.

NOTE:  Always check the flavor of salad dressing before pouring it on the salad. A good substitute for homemade orange dressing is Shoprite orange dressing. Or mix the two for a great flavor. Arugula made a flavorful addition to this salad.

Sampled at a recent Taste of Shabbat was this tasty side dish from Pam Golden. It’s another good fall and winter dish, featuring the once despised Brussels sprouts that have had a renaissance.

Brussels Sprouts with Pecans and Cranberries (serves 6-8)

Ingredients

1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 T unsalted butter
¼ tsp. kosher salt
¼ tsp. freshly ground pepper
4 ounces coarsely chopped dried cranberries

Directions

1. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. Or thinly slice with a knife or mandolin.
2. Set a 10-inch straight sided sauté pan over medium high heat and add pecans. Cook, stirring continually until the pecans darken in color and begin to smell toasted, about 2 minutes.
3. Add butter to pan and stir to combine. Once the butter has melted, add Brussels sprouts, salt and pepper.
4. Cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes.
5. Remove from heat; add cranberries, toss and serve.