The Ultimate Veggie and Hummus Platter

imageFor the month of September, T.W.O. is going to focus on appetizers that don’t involve cheese. Crazy right? I know we all love a charcuterie plate filled with cheese – goat cheese, port salud, manchego and gouda just to name a few, but we are going to think outside the box this month and feature some alternative appetizers. Our first post is filled with veggies – carrots, snap peas and hummus. It’s a light appetizer that won’t fill up your guests prior to dinner. Did we mention it is healthy too? Grab your favorite hummus and lets start appetizing.

The Ultimate Veggie and Hummus Platter

– Hummus
– Carrots
– Rice crackers
– Snap peas
– Romaine lettuce leaves

1. Place romaine lettuce on a serving tray. Top with your hummus.
2. Add your vegetables and crackers.
3. Ready to serve!

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It’s easy as 1-2-3!

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Roasted Beet and Berry Burrata Kale Salad

imageIt’s been record breaking weather here in California and T.W.O. was in the mood for a light, delicious, refreshing salad. We combined fruit, vegetables and cheese to make this vegetarian meal. Bikini meal approved!!

 Roasted Beet and Berry Burrata Kale Salad

– 1 bunch lacinato kale
– 3 golden beets
– 1 Persian cucumber
– 1/2 cup raspberries
– 1 burrata ball
– Trader joes soy dressing

1. Preheat oven to 400
2. Remove the leafy steams on the beets. Wash and clean the beets. Place on a foil lined cookie sheet. (Or place a piece of foil under each beat so the juices don’t get everywhere.
3. Cook for 1 hour, checking the beets every 20 minutes.
4. While the beets are cooking, wash and chop the kale. Place on individual plates.
5. Top with washed berries and sliced cucumbers. Evenly cut up the burrata and add to each salad.
6. Once the beats are done, remove and let cool for 2 minutes. Peel the skins off the beets using a knife. Thinly slice.
7. Add the sliced beets to the outside of the plate for presentation and top with the soy dressing or a dressing of your choice!

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image image image image image image imageHappy Healthy Eating!

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Zucchini Noodle Pasta with Artichoke Hearts and Burrata

imageSummer is just around the corner and we all are thinking about those bikinis and boardshorts. Cut the sugar and carbs? Run more? Well what ever you are doing to get beach-bod ready, be sure to try this recipe out. It is healthy, refreshing, light and satisfying.

Zucchini Noodle Pasta with Artichoke Hearts and Burrata


– 2 large zucchini
– 1 cup marinated artichoke hearts
– 1 cup pasta sauce*
– 1 large round of burrata
* T.W.O. used Trader Joes Rustico Pomodoro Pasta Sauce


  1. Using a julienne peeler, peel the zucchini lengthwise. Place in a bowl.
  2. Heat up pasta sauce.
  3. Slice artichoke hearts and add to bowl with the noodles.
  4. Place noodles in artichoke hearts in bowls. Top with pasta sauce.
  5. Separate the burrata into two slices and add to the top of the sauce. The heat of the sauce will melt the cheese a bit. (That’s a good thing!)

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Bon Appetite!

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