Kale and Collards Greek Yogurt Dip

A few years ago I had the luck of trying a dip from Trader Joe’s that rocked the socks right off my body.  It was a greek yogurt based dip, packed with veggies and savory goodness but, although tasty, I’m a dip from scratch gal.

After experimenting with the recipe, checking a few other basic greek yogurt recipes and adding my own flare, here it is.  A slammin’ success at the Secret Santa party, the Kale and Collards Greek yogurt Dip:



1 17 oz container greek yogurt (0% or 2% will do)

2 tbsp mayonnaise

1 tbsp honey

1 cup chopped kale

1 cup chopped collards

3 green onions, finely chopped

1/3 cup red pepper, finely chopped

1/3 cup carrots, peeled and finely chopped

¼ cup finely chopped water chestnuts

2 garlic cloves, minced or pressed

¼ tsp pepper

½ tsp salt

¼ tsp smoked paprika (I use Burbon Smoked)

  1. After all is chopped and ready, combine ingredients into a large bowl and mix well.
  2. Allow dip to sit for at least an hour.  This will allow the spices to soak and the greens to soften.  Serve with chips, veggies, or whatever ya like and enjoy!


 PS: The dip was such a Secret Santa hit I thought I might have my dear friend, Molly, model it for us.

Is it the blurriest photo? Yes. But look at that enthusiastic tongue shot.
Is it the blurriest photo? Yes. But look at that enthusiastic tongue shot.

Ingredients List:

The Trusted Table: kale, collards, carrots, garlic

Wholefoods: yogurt, green onions, red pepper, water chestnuts, honey


Twice Baked Sweet Tater Boats

Twice Baked Sweet Potato Boats

Right between that line of mashed and baked, twice baked potatoes I love you so.



(serves 1-2)

1 medium sweet potato

1 tbs greek yogurt

½ tbs salted butter

1 sprig rosemary leaves (chopped)

1 tsp brown sugar

pinch of salt

cracked pepper

  1. Poke holes one every side of your sweet potato.  Place in the microwave on medium-high for 10 minutes.
  2. After 10 minutes, or when the potato is soft to touch, cut potato down its length and scoop out the inside.

    Scooped Potatoes
  3. Preheat the oven to 350 degrees. Mix filling with greek yogurt, butter, salt, chopped rosemary, brown sugar, salt and pepper.  If you aren’t a rosemary fan, you can always use sage (its incredible).
  4. Once the butter has melted, place the filling back into the potato skins.  Top off with a sprinkle of brown sugar and a touch of butter.

    Pre-baked taters
  5. Place potatoes in a pan and bake for 15 minutes.

My Winter Favorite: Cozy Greens Soup

Cozy Greens Soup

Why I love this soup?  In the winter we all just start craving our favorite fatty foods, many of which are pretty dern unhealthy.  Soup is one of the favorite winter treats, but it’s usually either incredibly unhealthy or just doesn’t fill ya up.

This soup? Tons o greens, tasty veggies, and once you add that parm rind: the fatty taste you need in your winter soup.

I love this cozy soup.  A special thanks Megan Dyer for teaching me this one!



(serves 6)

2 lbs mixed greens (kale, chard, spinach, etc) rough chopped, stalks removed

1 large onion, chopped

2 stalks celery, chopped

2 carrots, chopped

1 bay leaf

1 can peeled tomatoes, chopped

½ lb dried pasta

5 sprigs fresh thyme

2 boxes vegetable broth

1-2 parmesan rinds

2 tbsp olive oil

salt and pepper

grated parm


  1. Heat a large pot over medium heat with olive oil.
  2. Add carrots, onion, celery, salt & pepper.  Sauté for 7-10 minutes.
  3. Add the thyme, bay leaf, tomatoes, and parm rinds.
  4. Sauté 5 minutes, then add pasta, greens, and vegetable broth.  Cover and simmer until the pasta is cooked.
  5. Serve topped with parmesan and enjoy!



Quick & Clean: One Pan Pasta

Long, tired days = a need for quickly made comfort food.

I learned this recipe from my dear friend Megan when we worked together—it’s the perfect way to combine all of your leftover veggies and get some tasty pasta.

You’ve spent the week cooking and now have half a bell pepper, a little bit of cauliflower, and a handful of green beans—chop ‘em up and throw ‘em in.

So here ya have it: a fatty feeling, veggie using, fairly healthy comfort meal.


One Pan Pasta



(serves 2-3)

 1 pack fresh ravioli (I use La Pasta*)

½ container of Uniquely Greek Spread**

2 cups vegetable broth

½ yellow onion

your odds and ends veggies:

anything from bell peppers to brocc, I used:

1 cup broccoli

1 cup romanesco

4-5 leaves swiss chard, stems removed and chopped

  1. Pour veggie broth into a sauté pan.  Bring to a boil and add ½ yellow onion, finely chopped.
  2. While onions soften, chop up your veggies into bite size pieces.  Add firmer veggies at this point, such as broccoli and cauliflower.  Hold off on spinach and bell peppers.
  3. After a minute, add ravioli to the pan.  Boil for 2 minutes, then add softer veggies.  Boil for 1 minute, then add 1/3-1/2 of a container of Uniquely Greek feta spread. DSC_0029
  4. Mix together the veggies and ravioli with the vegetable broth and feta spread.  Once the broth has reduced and the sauce has thickened, remove from the head and enjoy!  This should take approx. 2-3 minutes. DSC_0032

Ingredients List:

The Trusted Table: all of my veggies

Whole Foods: Uniquely Greek (also at Annebeth’s), La Pasta Ravioli, vegetable broth


*La Pasta, based in Silver Spring, Maryland

**Uniquely Greek started out of the family Grecian delights shop in Boothwyn, Pennsylvania

A meal in under 30: Shrimp & Chard with a White Wine Mushroom—Mashed Cauliflower & Romanesco

Bloggin’ back in action with a meal in under 30 min!


After a long break from cooking and a wonderful Thanksgiving in Maine, I wanted to start my December off with something worth getting excited for.  Since my lovely roommate surprised me with the gift of shrimps and my lovely best friend dropped off a bag of produce just before I left for Maine, it only seemed right that I invite them both for dinner and create something great from the gifts they’ve given me.


The bag of surprise ingredients this week from my produce share (I feel like I’m on Chopped, it’s great):

Swiss Chard–Garlic–Romanesco–Cauliflower–Broccoli–Beets–Rosemary–Mushrooms


How many did I use?  All but the beets and broccoli (6 out of 8 ain’t so bad).


The results::

Sautéed Shrimp & Chard in a

White Wine-Mushroom Sauce

With a side of

Rosemary Mashed Cauliflower & Romanesco



Because the mash can stay warm/be heated without overcooking (unlike shrimp), start this guy off first:


Rosemary Mashed Cauliflower & Romanesco

Just to see what romanesco looks like...silly little cones
Just to see what romanesco looks like…silly little cones.


(Serves 2-3)

1 small head of cauliflower (1/2 large head)

1 small head of romanesco

1 clove garlic

1 sprig of rosemary

4 tsp greek yogurt

1 tbs butter

vegetable broth




  1. Pour vegetable broth into a saucepot and bring to medium high heat (use enough to give veggies room to boil).
  2. While bringing broth to a boil, cut cauliflower and romanesco into equally sized pieces.  Keep the two separate.  The romanesco will have to be cut into smaller pieces and it takes a bit longer to soften cauliflower.
  3. When the broth reaches a boil, add the cauliflower and a clove of garlic.  Let boil for 3 minutes, then add the romanesco.  Once the romanesco and cauliflower have softened (can poke a fork through and remove with ease).
  4. Drain the veggies from the broth and add to a blender (I love my Vitamix!) food processor, or prep your hand mixer.
  5. Add greek yogurt, butter, salt (I used a little over 1/8 tsp), pepper (fresh cracked), and the leaves of the rosemary sprig.  Blend until a smooth consistency.



Sautéed Shrimp & Chard in a White Wine-Mushroom Sauce

 The finished dish


(serves 2-3)

18 shrimps (avg. 6 per person)

10 swiss chard leaves, washed and dried

3-5 crimini mushrooms, stems removed and thinly sliced (approx. ¼ inch)

½ stick of butter

3/4 cup dry white wine

3 cloves garlic (pressed or finely chopped)

½ lemon


red pepper



  1. Melt butter, on medium, in a large sauté pan.  Add mushrooms, a pinch of salt, pepper (fresh cracked is tastier), and red pepper (to taste).  Sauté for 2 minutes.  Add white wine; simmer for 2 minutes.
  2. Cut swiss chard leaves into thin strips.
  3. On medium heat, add garlic and juice from squeezed lemon half to sauté pan.  Place shrimps on one side of the sauté pan, the swiss chard on the other and cover pan.  Be aware, both of these ingredients will cook fairly quickly.  By adding both at once, the shrimps start to cook on their first side while the swiss chard steams, before being tossed in the sauce.
  4. After a minute (or until pink on bottom side), flip the shrimps.  You should only have to do this once when cooking the shrimps.  **Quick “when are they done??” tip: my dear friend Nate taught me that when they look like a U they’re perfect, but a C…overcooked. **
  5. As the shrimps cook, begin tossing the chard in the wine and mushroom sauce.  Continue until softened and a darker green.  **Leaving them a little undercooked will increase their nutrient density**
  6. Either tossed together or kept separate, serve the shrimp and chard as you like with the sauce drizzled over top.  Enjoy!!


Ingredients List:

The Trusted Table: romanesco, cauliflower, mushrooms, rosemary, garlic, swiss chard

Whole Foods: greek yogurt, butter, lemon, vegetable broth