14 Apr

Creamy Spinach Dip

Ingredients

1 (8-ounce) container of sour cream
1 cup mayonnaise
1/2 cup canned artichoke hearts, chopped
1/2 cup frozen spinach, thawed
3 scallions or green onions, diced
1 teaspoon garlic powder (fresh minced garlic is even better).
1 tablespoon sun-dried tomatoes, finely chopped
1 tablespoon shredded Asiago cheese (or parmesan or Romano)

Directions

Heat oven to 350 degrees. Roll spinach in paper towel and squeeze to release water, or make it dizzy in your salad spinner. Combine first seven ingredients in a casserole dish; sprinkle cheese on top; warm until cheese bubbles. Serve with fresh veggies, baked chips or warm sourdough bread.

14 Apr

Spring Greens: Asparagus, Mustard Greens and Kale Stir-Fry Recipe

You can use curly kale or ornamental kale, though Tuscan kale works especially well. This kale stir-fry can be served as a side dish, or toss in grilled chicken strips and serve with a salad and oven-fresh bread on the side for a quick and easy main-dish meal.
SERVES 4

Ingredients

8 ounces multigrain penne pasta
2 tablespoons olive oil, divided
2 carrots, cut into thin matchstick strips
1 large red bell pepper, cut into thick matchstick strips
2 garlic cloves, minced
1/2 teaspoon sugar
1/2 teaspoon dried chile flakes
1 large bunch kale (about 1 pound), leaves cut into 1/2-inch slices; stems into 1/4-inch lengths
8 ounces mustard greens or dandelion greens, chopped
1 pound asparagus; washed, trimmed and cut into 1 1/2-inch pieces
1/2 tablespoon balsamic vinegar
1 pound Roma or other paste-type tomatoes, chopped
1/2 cup lightly packed chopped fresh basil
1/2  teaspoon salt
1/2 cup grated or shaved Pecorino Romano cheese or Asiago cheese
Pepper and additional salt (if needed), to taste.

Directions

  1. Cook pasta according to package directions. Drain well, transfer to a large serving bowl or platter, and then toss with 1/2 tablespoon olive oil. Set aside.
  2. Heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add carrots, red pepper, garlic, sugar and chile flakes; sauté for 1 to 2 minutes. Stir in kale, mustard greens, asparagus and vinegar; sauté for 3 minutes. Add tomatoes, basil and salt; cook for 1 to 2 minutes more or until vegetables are tender.
  3. Spoon greens mixture over cooked pasta; toss well to combine. Transfer Kale Stir-Fry to a large serving dish or bowl. Top with shredded or shaved cheese and season with salt and pepper.