Easy Spinach Artichoke Dip
1 14-oz can quartered artichokes packed in water, rinsed and drained 1 cup packed spinach leaves (fresh or frozen) 6 oz cream cheese 1/3 cup freshly grated parmesan cheese 1/4 cup mayo 1/4 cup sour cream 1 TBSP lemon juice 1 tsp crushed red pepper flakes (optional) 1/4 tsp pure salt 1/4 tsp garlic powder Combine everything in an oven proof baking dish. Bake at 375 for 30 mins — give or take — until it’s bubbly and looks good! ________________________________________________________________________________ SIDE NOTES: ~ We munched on this with pieces of warm, sour dough bread while...
Read MoreBuffalo Chicken Sauce
2/3 cup high-quality hot sauce (1 full 5 oz bottle) 1/2 cup high-quality butter 1 & 1/2 TBSP apple cider vinegar 1/4 tsp Worcestershire sauce 1/8 tsp cayenne pepper 1/8 tsp garlic powder 1/8 tsp pure salt Preheat oven to 375. Combine all ingredients (except chicken) in a small pot and place over medium heat. Bring to a simmer occasionally stirring or whisking. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir, and set aside for use. ___________________________________________________________________________ SIDE NOTES: ~ Makes about 1 & 1/4...
Read MoreCreamy Blue Cheese Dressing
4 oz organic, crumbled blue cheese 6 TBSP plain yogurt (or buttermilk) 6 TBSP high-quality sour cream 1/4 cup high-quality mayo 4 tsps apple cider vinegar 1/2 tsp natural sugar of choice (or 1 drop liquid stevia) 1/4 tsp garlic powder 1/4 tsp pure salt freshly ground black pepper to taste (about 1/8 tsp if measuring) Mix all ingredients together and serve as a dip for fresh vegetables or drizzled over salad. _________________________________________________________________________ SIDE NOTES: ~ This amount fills up a 12 oz wide mouth mason jar (you can mix the ingredients right in the jar,...
Read MoreCreamy Ranch-Style Dressing
1/2 cup plain yogurt or buttermilk or sour cream 1/2 cup high quality mayo 1/8 tsp pepper 1/4 tsp salt 1/4 tsp garlic powder 1/4 tsp onion powder 1 tsp sugar or 2 drops of liquid stevia (optional) 1 tsp Worcestershire sauce Mix until well combined. Yields approximately 1 cup. ___________________________________________________________________________ SIDE NOTES: ~ Aside from tossing some into a salad, this dressing is great used as a dip for all the fresh carrots, cucumbers & peppers being harvested this time of year. ~ You can use any additional herbs you have on hand that sound good...
Read MoreYogurt Cucumber Dip
1 cup plain Greek yogurt 1/2 TBSP extra virgin olive oil 1 garlic clove, pressed or minced 1/2 cup finely chopped (or shredded) cucumber 1/8 tsp pure salt freshly ground black pepper 1 TBSP fresh parsley, chopped or torn Mix everything together. _____________________________________________________________________________ SIDE NOTES: ~ Was inspired to concoct this after a friend shared her version with us on a recent camping trip (Thx Lynn!). It’s great as a dip for any type of raw veggie – especially fresh, juicy, cherry tomatoes! ~ For a thicker version, if you’d like,...
Read MoreSpicy White Beans w/ Parsley Pesto
For the beans: 2 (15-ounce) cans cannellini beans 3 TBSP extra virgin olive oil 1/4 cup minced onions 1 & 1/2 tsps minced garlic 4 tsps lemon juice 1/4 tsp pure salt 1/4 tsp ground black pepper Pinch cayenne 1/3 cup very finely grated Parmesan, or crumbled goat cheese (optional) bread, cracker, or chip of choice for scooping Rinse beans & drain. Heat oil in a large skillet over medium heat. Add the onions and garlic and cook until soft and fragrant, about 2 minutes. Add the beans, lemon juice, salt, black pepper & cayenne, and cook, stirring, until softened and warmed through,...
Read MoreCannellini Bean Yam Hummus
1 can cannellini beans 3/4 cup cooked yam (or sweet potato) 3 TBSP lime or lemon juice 1 small to medium clove garlic, chopped 2 TBSP extra-virgin olive oil 1/2 tsp chipotle powder or 1 tsp chipotle hot sauce (more or less to taste) 1/2 tsp pure salt freshly ground black pepper to taste 1/4 cup toasted pine nuts (plus extra for garnish) (optional) 2 TBSP fresh cilantro, chopped (optional) Use a fork to stick a few holes in the potato and place it whole (& unpeeled) on a baking sheet lined w/ parchment paper. Bake @ 400 for 45 – 60 mins (depending on size) until very soft when...
Read MoreLemon Walnut Hummus
1/2 cup walnuts, coarsely chopped 1 (15 oz) can chickpeas, drained 1/4 cup extra virgin olive oil 3 TBSP lemon juice 2 garlic cloves, coarsely chopped 1 tsp cumin 1/2 tsp coriander 1/4 tsp cayenne pepper 1 tsp sea salt or kosher salt In a small skillet over medium heat, toast the walnuts for 2 to 3 mins, shaking the pan occasionally to ensure even browning. Transfer the nuts to a small bowl to cool. In a food processor, combine the chickpeas, oil, lemon juice, garlic, spices & salt until smooth. Rub the walnuts in your hands a bit to try & remove/discard some of the papery skin...
Read MoreWinter Vegetable Pate
water 1 medium onion, diced 1 sweet potato, peeled & cut into 1-inch cubes (anywhere from 1.5 to 2 cups) 1 heaping cup of butternut squash cut into 1 inch cubes 2 TBSP soy sauce, divided 2 heaping TBSPs sesame tahini butter, coconut oil, or olive oil, drizzled over the top to taste Heat a large saute pan over medium heat. Add about 1 TBSP water & water-saute the onion until translucent, about 5 mins (add a little extra water if you need to). Add sweet potato, squash, 1 TBSP soy sauce & about 1/2 cup water & bring to a boil. Cover, reduce heat, & simmer over low heat...
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