recipes

Asparagus with Creamy Spanish Dip

Asparagus with Creamy Spanish Dip

Portions:15
Preparation Time: 40 minuten
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Equipment

Ingrediënten

  • 1 ⁄2 cup slivered almonds toasted*
  • 1 ⁄2 cup roasted red bell peppers from 7-oz jar, drained, chopped
  • 1 ⁄4 teaspoon crushed red pepper flakes
  • 1 ⁄2 cup garlic-and-herbs spreadable cheese from 4- or 6.5-oz container
  • 1 ⁄4 cup chili sauce
  • 1 to 2 tablespoons milk
  • 1 lb fresh asparagus spears

Instructies

  • In food processor, place almonds.
  • Cover; process 10 to 15 seconds or until finely ground.
  • Add roasted peppers and crushed red pepper.
  • Cover; process about 10 seconds or until finely ground.
  • Add cheese, chili sauce and 1 tablespoon of the milk.
  • Cover; process about 10 seconds or until well mixed.
  • Add remaining 1 tablespoon milk if needed for dipping consistency.
  • In 12-inch skillet, heat 3⁄4 inch water to boiling.
  • Add asparagus; cover and cook 2 minutes.
  • Drain.
  • Plunge asparagus into ice water until cold; drain.
  • On serving platter, arrange asparagus spears.
  • Serve with dip.
  • *To toast nuts, cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Notes / Tips / Wine Advice:

This awesome dip is based on romesco, a classic Spanish sauce served with fish and poultry; almonds, red bell pepper, tomato, onion and garlic are what make it special.

Nutritional Information

Calories: 60 kcal
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Recipe Category Sauce / Side Dish / Vegetables
Diets Vegetarian

Layered Black Bean and Roasted Salsa Dip

Layered Black Bean and Roasted Salsa Dip

Portions:8 servings
Preparation Time: 30 minuten
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Equipment

Ingrediënten

  • 1 package 4 oz goat cheese, softened
  • 1 package 3 oz cream cheese, softened
  • 1 ⁄2 cup refried black beans with lime from 15.5-oz can
  • 1 ⁄2 cup fire-roasted salsa from 16-oz jar
  • 2 plum Roma tomatoes, seeded, chopped (2⁄3 cup)
  • 2 medium green onions sliced (2 tablespoons)
  • 1 tablespoon chopped fresh cilantro
  • 8 oz bite-size tortilla chips

Instructies

  • Heat oven to 350°F.
  • In small bowl, stir together goat cheese and cream cheese.
  • Spread into ungreased 9-inch pie plate.
  • Spread refried beans and salsa over cheese.
  • Cover with foil; bake 14 to 16 minutes or until thoroughly heated.
  • Sprinkle with tomatoes, onions and cilantro.
  • Serve warm with tortilla chips.

Notes / Tips / Wine Advice:

Look for a thick salsa to keep it from becoming too thin when baking. Or drain some of the liquid off the salsa before spreading it over the cheese.
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Recipe Category Sauce
Diets Vegetarian

Balsamic & Rosemary Roasted Vegetable Platter

Balsamic & Rosemary Roasted Vegetable Platter

Portions:12
Preparation Time: 50 minuten
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Ingrediënten

  • 1 ⁄4 cup extra-virgin olive oil
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon Dijon mustard
  • 1 ⁄2 teaspoon salt
  • 1 ⁄2 teaspoon pepper
  • 12 fingerling potatoes
  • 12 small Brussels sprouts
  • 1 medium red bell pepper cut into 12 pieces
  • 24 frozen pearl onions
  • 1 package 12 oz mozzarella-flavor soy cheese, cut into 24 cubes

Instructies

  • Heat oven to 450°F.
  • Line 15x10x1-inch pan with sides with foil.
  • In large bowl, stir together oil, vinegar, rosemary, mustard, salt and pepper.
  • Stir in potatoes and Brussels sprouts until coated.
  • Remove with slotted spoon to pan.
  • Bake 10 minutes.
  • Meanwhile, coat bell pepper and onions in remaining oil mixture.
  • Stir partially baked vegetables in pan.
  • With slotted spoon, add peppers and onions to pan.
  • Bake 10 to 15 minutes longer, stirring occasionally, just until vegetables are tender.
  • Cool 15 minutes.
  • Meanwhile, toss cheese cubes in bowl with remaining oil mixture; remove with slotted spoon to serving platter.
  • To serve, arrange roasted vegetables on platter with cheese.
  • Serve warm or at room temperature.
  • Refrigerate leftovers.

Notes / Tips / Wine Advice:

For a fancy presentation, arrange roasted veggies (when cool enough to handle) on bamboo skewers with marinated cheese cubes; for a more simple serving, use toothpicks.

Nutritional Information

Calories: 170 kcal
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Recipe Category Vegetables
Diets Low Fat / Vegetarian

Artichoke-Rosemary Bruschetta

Artichoke-Rosemary Bruschetta

Portions:12 slices
Preparation Time: 35 minuten
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Equipment

Ingrediënten

  • 1 loaf 1 lb French bread, cut horizontally in half
  • 1 cup shredded mozzarella cheese 4 oz
  • 1 ⁄2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves crumbled
  • 2 ⁄3 cup mayonnaise or salad dressing
  • 1 jar 6 oz marinated artichoke hearts, drained, chopped

Instructies

  • Heat oven to 375°F.
  • Place bread, cut sides up, on ungreased cookie sheet.
  • Bake 10 minutes.
  • Meanwhile, mix 1⁄2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes.
  • Spread artichoke mixture on bread.
  • Sprinkle with remaining 1⁄2 cup mozzarella cheese.
  • Bake 15 to 20 minutes or until cheese is melted.

Notes / Tips / Wine Advice:

Turn this appetizer into a light meal by pairing it with a tossed salad and fruit.

Nutritional Information

Calories: 260 kcal
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Recipe Category Appetizer / Bread
Diets Vegetarian
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