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)
After all is chopped and ready, combine ingredients into a large bowl and mix well.
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.
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!
Pour veggie broth into a sauté pan. Bring to a boil and add ½ yellow onion, finely chopped.
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.
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.
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.
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):
How many did I use? All but the beets and broccoli (6 out of 8 ain’t so bad).
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
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
Pour vegetable broth into a saucepot and bring to medium high heat (use enough to give veggies room to boil).
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.
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).
Drain the veggies from the broth and add to a blender (I love my Vitamix!) food processor, or prep your hand mixer.
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
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.
Cut swiss chard leaves into thin strips.
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.
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. **
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**
Either tossed together or kept separate, serve the shrimp and chard as you like with the sauce drizzled over top. Enjoy!!