I am a pretty good cook and like playing around with recipes. I have adapted these recipes for you to enjoy.
- 9 cups broccoli florets
- 2 cups Brussels sprouts, trimmed
- 1 cups green beans, trimmed
- 2 cup sugar snap peas, strings removed
- ½ bunch curly kale, washed
- 2 cups cauliflower florets
- 9 cherry tomatoes
- 1 cup plain nonfat yogurt
- ½ cup mayonnaise
- 2 tablespoons finely chopped shallot
- 2 tablespoons chopped fresh dill or 1 teaspoon dried
- 4 teaspoons white-wine vinegar
- 2 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- 1. To prepare crudité: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.
- 2. To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
- 3. Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.
- To make ahead: Refrigerate for up to 1 day.
Artichokes and Shrimp Dip
- 8 whole artichokes
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tsp. salt 1 tsp. rosemary
- 2 4½ oz. cans shrimp
- 3/4 cup mayonnaise
- 2 tbs.. dijon mustard
- 2 tsp. tarragon
- 1 bay leaf
- ¼ tsp. pepper
- 1 tsp. Worcestershire sauce
- ½ cup onion, minced
- 1. Wash and trim artichokes leaves. Cook artichokes in boiling water. About 1 inch deep. Add to the water lemon juice, salt, pepper, bay leaf, tarragon and rosemary. Cook for about 45 minutes or until leaves pull off easily.
- 2. To make shrimp sauce you add mayonnaise, mustard, Worcestershire sauce, onions and shrimp. Mix all ingredients well.
- 3. Place shrimp dip in ramekins and artichokes on one plate each. Makes nice appetizer or first course.
- 4 ripe avocados
- 1 (15 ounce) can chickpeas, rinsed
- ½ cup finely diced red onion
- 1 jalapeño, finely diced
- ¼ cup chopped fresh cilantro, plus more for serving
- ¼ cup lime juice
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1. Combine avocados, chickpeas, onion, jalapeño, cilantro, lime juice, garlic, oil and salt in a food processor. Puree, scraping down the sides as needed, until smooth. Garnish with more cilantro, if desired.
- To make ahead: Refrigerate for up to 1 day.
Arugala Salad with Balsamic Vinegar Dressing
- 3 garlic cloves, chopped
- 1½ lbs. arugala
- 1 pint cherry tomatoes, halved
- 3 tbsp. balsamic vinegar
- ½ cup olive oil
- 2 shallots, minced
- ¼ tsp. salt
- 1. In small bowl or blender mix together garlic, balsamic vinegar, olive oil, shallots and salt.
- 2. In large bowl add in arugala and tomatoes. Pour over dressing and serve.
- 2 cups low-fat labneh (see Tip) or reduced-fat sour cream
- 1½ cups mayonnaise
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon sugar
- 1 tablespoon red-wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ¼ teaspoon ground pepper
- 2 cups crumbled blue cheese (8 ounces)
- 1. Combine labneh (or sour cream), mayonnaise, basil, chives, parsley, tarragon, sugar, vinegar, Worcestershire, garlic powder and pepper in a food processor and pulse until smooth. Transfer to a medium bowl and mix in blue cheese.
- Tip: To make 2 cups low-fat labneh, line a large fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Spoon in 4 cups low-fat plain yogurt. Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)
- To make ahead: Refrigerate for up to 3 days.
- 1 can artichoke hearts, chopped up
- 5 scallions, chopped
- 6 garlic cloves, minced
- 2 tsp. butter
- 1 8 oz. whipped cream cheese
- 2 cups sour cream
- 1 cup muenster cheese
- 1. Preheat oven to 350 degrees.
- 2. Grease small baking dish.
- 3. In medium bowl combine all ingredients.
- 4. Place in greased baking dish and bake for 10 minutes.
- 5. Serve with crackers
Salami Jalapeno Poppers
- 12-14 medium jalapenos, halved with seeds and veins removed
- 1 8-ounce block cream cheese, softened
- 8 ounces mozzarella cheese, shredded
- 6-7 slices Columbus Salami
- 1. Place the slices of salami on a lined cookie sheet and bake at 350 for 30 minutes, or until crispy.
- 2. Meanwhile, place the cream cheese and mozzarella in a small bowl and mix until well combined.
- 3. Fill the jalapeno halves with the cheese mixture.
- 4. Once the salami is crispy, pat the pieces dry and crumble into bite-sized pieces.
- 5. Top each jalapeno with a small amount of crumbled salami.
- 6. Place jalapenos on lined baking sheet and bake at 350 for 28-20 minutes, or until cheese mixture turns golden brown.
- 7. Serve warm