Butternut Squash Dip
1 can butternut squash puree
8 oz cream cheese, softened
8 oz Greek yogurt
Salt and pepper to taste
Combine all ingredients in the food processor to desired consistency.
A play on the traditional.
1 cup imported pitted green olives, Provencal, Greek or Italian
¼ cup whole blanched almonds, coarsely chopped
¼ cup extra virgin olive oil
2 tbsp. drained capers
2 tbsp. fresh lemon juice
2-3 garlic cloves, finely chopped
½ tsp. dried thyme leaves
½ tsp. dried rosemary leaves
Freshly ground black pepper to taste
Crudités for serving.
Combine all ingredients in food processor or blender. Blend until coarse-textured paste forms. Serve with Crudites.
Bruschetta with Roasted Red Peppers, Bitter Greens and Sweet Onions
2 tbsp. extra-virgin olive oil
2 large cloves garlic, finely chopped
1 cup roasted red peppers drained and chopped
½ cup stemmed and chopped bitter greens, arugula, escarole, endive, watercress
1 small Vidallia onion, finely chopped
Endive leaves for serving.
Heat olive oil in a pan, add garlic and brown but be careful not to burn the garlic. Add roasted red pepper and heat for 10 minutes. Remove from heat and fold in the bitter greens and onion. Heap into endive leaves and sprinkle with salt.
½ tsp. ground cumin
2 cups cooked chickpeas or 1 (19 oz.) can rinsed and drained
¼ cup vegetable broth
3-4 tbsp. fresh lemon juice
4 tbsp. tahini
2 large garlic cloves, finely chopped
Salt to taste
Crudite for serving.
Process all ingredients in a blender or food processor until very smooth. Serve with Crudite.