Category: Dip

  • Rainbow Chard with Pine Nuts, Parmesan, and Basil

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    Rainbow Chard with Pine Nuts, Parmesan, and Basil Ingredients: 13 to 14 oz. Rainbow chard (about 1 large bunch) 1 Tbs. extra-virgin olive oil 3 Tbs. pine nuts Kosher salt 1 Tbs. minced garlic 1 Tbs. cold unsalted butter, cut into 4 pieces 1/4 cup grated Parmigiano-Reggiano 1/4 cup thinly sliced fresh basil leaves (8…

  • Smoked Salmon and Caper Spread

    Smoked Salmon and Caper Spread

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    Smoked Salmon and Caper Spread Serve this dressy spread on top of toasted baguette rounds, naan, cucumber rounds or table crackers For breakfast or brunch, serve with bagels or over scrambled eggs with slices of sweet, ripe melon like cantaloupe or honeydew on the side. Ingredients: 6 oz. thinly sliced cold-smoked salmon 3/4 cup crème…

  • Spinach & Artichoke Dip

    Spinach & Artichoke Dip

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    Spinach & Artichoke Dip Ingredients: 16-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped 14 oz. can artichoke hearts, thinly sliced and patted dry 1 cup freshly grated Parmigiano-Reggiano 3/4 cup mayonnaise 3/4 cup sour cream Kosher salt and freshly ground black pepper Preparation 1). Position a rack in the center of the oven and…

  • Black Bean, Corn and Avocado Salad

    Black Bean, Corn and Avocado Salad

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    Black Bean, Corn and Avocado Salad It takes about 10 minutes to throw together and is its versatility. Eat it simply on its own as a salad, scoop it up with tortilla chips, put it between tortillas and call it veggie tacos, or use it to top grilled chicken or steak Ingredients: 1½ cups (1…

  • Beans for Tacos

    Beans for Tacos

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    Beans for Tacos 1 cup chopped yellow or sweet onion 2 garlic cloves, minced or grated 1 teaspoon canola oil 1 cup dried lentil beans, rinsed 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon sea salt 2½ cups low sodium vegetable broth