Category Archives: Appetizers

Cheddar Cricket Biscuits

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Delicious biscuits made with Cricket Flour

These biscuits made with #CricketFlour are the perfect side for any soup or a great start to your day with eggs and salsa. Go wild with different cheeses or a mix of what’s in your refrigerator. Some herbs perhaps?

 

Cheddar Cricket Biscuits

Made with NMF Protein2050 cricket flour

Contains 1.5g of insect protein per serving

Makes 10-12 biscuits

 

Ingredients

1 ¾ all purpose flour

¼ cup NMF Protein2050 cricket flour

1 TBSP baking powder

1 TBSP organic granulated sugar

½ tsp sea salt

¼ cup cold butter

1 ½ cups shredded cheddar cheese

¾ cup milk

 

Directions

  1. Preheat your oven to 450F
  2. In a large bowl or food processor mix flours, baking powder, sugar and salt together.
  3. Cut in the butter with a pastry blender or by running your food processor until the consistency is similar to almond or corn meal.
  4. Transfer to a bowl and add the cheddar cheese. Use your hands to toss and combine.
  5. Add all of the milk and stir until a soft dough forms. Remove from the bowl and knead 10 times on a floured surface.
  6. Use a rolling pin and roll the dough out to approx. ½ inch thick. Cut into 2” rounds using a small mug or glass (flour the rim to prevent sticking). Place your biscuits on an ungreased cookie sheet covered in parchment paper.
  7. Bake for 10-12 minutes until your biscuits are golden brown on the bottom and nice and puffy.
  8. Remove from the oven and call the family, warm biscuits are truly irresistible!

 

 

 

 

 

Moroccan Summer Salad with Citrus Ento-Dressing and Roasted Wax Worms

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Summer Moroccan Salad with Citrus Ento-Dressing and Crispy Wax Worms

This perfect summer salad and its bright citrus ento-dressing made with cricket flour, is easy, fresh and delish for any occasion. The roasted wax worms From Next Millennium Farms add wonderful crunch and bring all the flavor needed with no extra spicing necessary. A great salad to add zip and zing to those family bbq’s and potlucks we all love!

Makes 8-10 servings

Ingredients:

Citrus Ento-Dressing with Cricket Flour

Makes approx 8 oz dressing

  • 1 large navel orange
  • 1 lime
  • 4 tbsp olive oil
  • 2 tbsp cider vinegar or rice vinegar
  • 1 tbsp minced ginger
  • 1 tsp honey
  • ½ tsp crushed red pepper flakes
  • ½ tsp Moroccan spice
  • 1 tbsp cricket flour

Chopped Moroccan Salad

  • 2 cups chick peas, cooked and cooled, or canned and rinsed
  • 2 cups grape tomatoes, sliced in half
  • 2 cups cucumber, seeded and diced
  • ½ cup red onion, minced
  • 1 yellow pepper, diced
  • 4 cups shredded cabbage, red or yellow or a mix of both.
  • ¼ to ½ cup roasted Wax Worms

Directions

  1. Using a knife, remove outer peel from both the navel orange and lime leaving the flesh exposed and no pith (the white stuff). Carefully segment and remove each section of orange and lime flesh and place into a blender.
  2. Add the remaining dressing ingredients to the blender and blend on high for 15-20 seconds. Set aside.
  3. Combine chick peas, tomatoes, cucumber, red onion, pepper and cabbage in large bowl.
  4. Pour Citrus Ento-Dressing over salad and mix. Place in refrigerator to marinade until ready to serve.
  5. When serving, place plain roasted wax worms in a small dish on the side for adding to each salad served and sprinkle a few on top of your main dish.
  6. Enjoy!

 

Mexican Mole Wax Worm Snacks and Salad Toppers

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Mexican Mole Wax Worms

This is a great technique for crisping up some frozen insects and then adding some zing and either consuming hot from the pan or tossing on top of your favorite salad. I personally love these atop the Black Bean Salad recipe that can also be found on the Next Millennium Farms Culinary section. Are you a fan of Moroccan? Jerk? Any spice will do for the final sauté, it is just a matter of which country you feel like tasting for that particular meal or snack!

Ingredients

Directions

  1. Pre-heat oven to 350 F
  2. Place frozen wax worms on a parchment-lined cookie tray.
  3. Bake for approximately 8-10 minutes until moisture-free and warmed but not completely golden or cooked.
  4. Heat small amount of oil in sauté pan to medium and add wax worms. Dust with spices but not salt. Sauté another few minutes until golden and crispy. Adjust spicing to personal preference.
  5. Remove from heat, add a pinch of sea salt and either devour or place on top of your favorite salad or dish.

 

Basil, Baguette and Bocconcini Cricket Appetizers

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Basil, Baguette and Bocconcini Cricket Appetizer

This appetizer is a summer staple when basil is fresh in our garden. The aroma of the balsamic and basil combined with the crunchy roasted crickets and fresh baguette is irresistible. Although the insects are front and center, this is a great whole-bug dish for first-timers who are ready to move on from insect flours and try something a little more visual.

Note: Ingredient amounts have not been specified because no matter how many you make there’s always a request for more and these can be thrown together in a pinch!

Ingredients

  • Fresh Baguette
  • Fresh Basil
  • Olive Oil infused with garlic
  • Balsamic vinegar
  • Bocconcini cheese (small, mild, mozzarella cheeses the size of an egg)
  • Roasted crickets – approximately 1/4 to 1/3 cup
  • Sea salt
  • Chimichurri spice available at The Epicentre

Directions

  1. Slice bocconcini into 1/4 inch circles and set aside, 1 per appetizer
  2. Slice baguette into small circles 1/4 to 1/2 inch thick and then arrange on a platter or tray.
  3. Take fresh basil and place a leaf on each piece of baguette, if leaf is large then cut in half covering most of the baguette. Top each appetizer with a slice of bocconcini.
  4. Mix together olive oil and some balsamic vinegar and whisk until combined. Generously drizzle over all the appetizers you have prepared.
  5. Place roasted crickets in a separate small bowl and drizzle very lightly with olive oil. Add a pinch of sea salt and a dusting of chimichurri spice or any other spice that may strike your fancy. Give a gentle and quick toss- I usually use my fingers given the lightness of the crickets.
  6. Place a small amount of crickets on top of each appetizer and serve up something truly tasty.
  7. Note: always make a couple on the side due to the impossible task of making this recipe without having at least two before you serve it to the guests!

 

Earthy Fennel Soup with Insect Flour

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You say you don’t like fennel? This soup, thickened with insect flour, will change your mind. It is so simple yet full of flavor. There are no mushrooms in this dish but you will swear there are! The combination of the fennel and Protein2050 Mealworm Flour is delicious, earthy and comforting.

Made with Protein2050 Mealworm Flour
Number of Servings: 6-8

Ingredients:

3 tablespoons butter
1/2 cup red onion, chopped
2 medium fennel bulbs, chopped (though outer ribs discarded first)
2 small to medium leeks, greens discarded, whites chopped
1 large yellow or Yukon potato, chopped
4 cups vegetable stock
Salt and pepper to taste

Roasted Red Pepper Tomato Soup

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This soup will leave you feeling warm and toasty. If tomato soup is your thing, you’ve come to the right place!

Made with Protein2050 Mealworm Flour
Includes 4g insect protein per serving
Number of Servings: 4-6

Ingredients:

2-3 tablespoons butter
1 cup onion, chopped
1 cup roasted red peppers, diced
1 28oz can crushed organic tomatoes
1/3 cup fresh basil, chopped
2 teaspoons sugar
1/2 teaspoon salt
2 1/2 cups vegetable stock
1/2 cup Protein2050 Mealworm Flour
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Spinach, Radicchio Salad with Balsamic Insect Protein Vinaigrette

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This nutty and unique salad, infused with Insect Protein, is both bright and rich at the same time. It is a love-it or leave-it dish for some, but those who love it crave it AND eat the leftovers of those who don’t! A wicked starter salad for the food adventurer!

Made with Protein2050 Cricket Flour
Number of Servings: 6

Ingredients:

Walnut-Balsamic Insect Protein-Vinaigrette:
4 tablespoons balsamic vinegar
3 tablespoons walnut oil
2 tablespoons (12g) Protein2050 Cricket Flour
3 teaspoons honey
Salt and fresh ground pepper
*This dressing is always made best a little ahead of time so it can do it’s ‘thing’
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Black Bean Salad and Mixed Greens with Crispy Tortillas and Wax worms

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So Fresh!! That’s what the foodies say with the very first bite, and the wax worms make it super crunchy! The main part of this salad can easily be made ahead of time. Feel free to let it sit in the refrigerator and marinate while you wait for lunch time to roll around. It is great for chip dipping and my kids love it on tortilla pizzas (minus the greens of course). This recipe says summer even if it’s winter.

Made with Protein2050 frozen Wax worms
Number of Servings: 6

Ingredients:

Bean Salad:
2 cups black beans(canned(drained), or cooked and cooled)
1 cup roasted red peppers, diced
1/2 cup corn kernels,cooked
1/3 cup red onion, finely chopped
4 scallions, thinly sliced
1 jalapeno pepper, seeded, deveined and finely minced
(wear a glove to prevent stinging hands)
2 garlic cloves, finely minced
3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
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Spicy Ento Fritters

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An Incredibly great way to use your cricket flour! These are dangerously delicious, especially with a yummy Thai dipping sauce or hot from the pan! A bright and fresh appetizer or light main dish. The most common kid-response is MORE please!

Made with frozen crickets and Protein2050 cricket flour
Number of Servings: 4

Ingredients:

¾ cup Gluten-free flour (regular flour is fine too)
¼ cup Cricket flour
1 cup water
1 teaspoon chili paste
½ teaspoon salt
½ cup cooked corn kernels
¼ cup fresh ginger, minced and sautéed for 1 minute
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