Herb Dip

January 28, 2016

Ina Garten, yield 2 cups.

  • 8 oz cream cheese
  • ½ C sour cream
  • ½ C mayonnaise
  • 4 scallions, white & green parts, minced
  • 2 TB parsley leaves minced
  • 1 TB fresh dill minced
  • 1 tsp salt
  • ¾ tsp black pepper

Blend all ingredients together.

Creamed Spinach

February 28, 2015

Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.

  • 2 (10 oz) packages fresh spinach (remove tough stems)
  • 3 Tb butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 3TB + 1 tsp all purpose flour
  • 2 C milk
  • ½C grated Parmesan cheese
  • salt & pepper

1. Cook spinach:

  • Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
  • Drain, rinse cold water, press out water (squeeze),
  • chop on cutting board.

2. Make cream:

  • melt butter on medium heat, sauté onion and garlic until softened about 4 min.
  • Stir in flour – cook 1 minute.
  • Whisk in milk and cook until hot and thickened.
  • Stir in cheese.

3. Add spinach and cook until hot about 2 minutes. season salt & pepper.

(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)

Baked Kale

October 22, 2014

Another vegetable that comes out quit tasty roasted! Adapted from Ina Garten 2014.

  • 1-2 bunches kale(2 lbs) remove core stem, tear leaves into large pieces.
  • Rise, drain, dry
  • Toss with 1/4 c olive oil, salt & pepper (smoked salt for added flavor)
  • Bake 350° oven 15 min. May be a little steamy, they will crisp up.