This is a great appetizer that you can make with a small amount of vegetables.  Sprinkle on black pepper as an option or better yet first try Master Blend White Pepper and see if your shooters are the perfect shot! 🙂

Equipment Needed:

• Cutting board
• sharpened chef knife
• slotted spoon
• large metal bowl for ice* (see Tip, below)
• 1/2 cup of coarse salt
• medium metal bowl
• 12-inch skillet
• 1 pint whipping siphon
• 1 N²O charger
• plastic wrap
• medium pot with lid
• garlic press
• measuring cups and measuring spoons
• small ladle
• 200- 3 fluid oz. paper/plastic cups

Makes 200- 3 fluid oz. shooters

Ingredients:

• 3-4 32 fluid oz. cartons of Kitchen Basics Salt-Free Vegetable Stock
• 3 smoked garlic cloves, minced
• 1-1/2 teaspoon BMK Table Seasoning Master Blend for Stock
• 3.75ml bottle “Tuscan Herb Extra Virgin Olive Oil” from Old Town Oil Chicago
• 2- 8oz. containers of Cremini/Baby Bella mushrooms cleaned, minced
• 4 zucchinis, minced
• 4 yellow squashes, minced
• 1-pint nondairy heavy whipping cream, kept cold in fridge
• 1/2 teaspoon BMK Table Seasoning Master Blend for Cream
• 2 cups fresh herbs (parsley and thyme), finely chopped
• 1 cup of scallions, thinly sliced
• Cracked black pepper or Master Blend White Pepper

Directions:

1. In a medium pot, add the vegetable stock.  Peel garlic cloves and using the garlic press, mince each clove directly into the pot. Add 1-1/2 teaspoons of BMK Table Seasoning Master Blend for Stock; stir and cover. Heat stock to medium low and cook until it starts to simmer, about 10 minutes. Once it simmers, turn the heat to low to keep warm.
2. In a 12-inch skillet add 1/4 cup of olive oil.  Cook on medium heat for 5 minutes. Add mushrooms, a few pinches of salt and pepper and sauté for 10 minutes until the mushrooms are fragrant. Using the slotted spoon, scoop the mushrooms into a medium bowl. Set aside.  
3. Add 1/4 cup of olive oil into the skillet and add the minced zucchinis and squashes.   Sauté on medium heat for 10 minutes, stirring occasionally. Remove from heat and add the zucchinis and squashes to the bowl with the mushrooms.  Cover with plastic wrap and refrigerate for a few hours.
4. For the savory whipped cream, open the siphon and pour in the cream.   Add 1/2 teaspoon of BMK Table Seasoning Master Blend for Cream. Twist the top on and snap the charger in place on the siphon.   Shake vigorously.  Keep refrigerated.
5. To serve, have cups lined up. Using a measuring spoon, spoon the desired amount of vegetables into each cup.  (I recommend 2 teaspoons). With a ladle add some stock. Garnish with chopped fresh herbs and scallions. Sprinkle with pepper!  Enjoy!

Tips:

• If doing this outside, have a bigger bowl of ice or an igloo container with ice ready for use. Sprinkle the ice with 1/2 cup of coarse salt then slam a metal bowl over the ice.   (Or do the same in the Igloo and keep it closed). The salt will slow down the ice from melting and create a refrigerator effect for the veggies.