Meal Type: Appetizer

Dreena Burton’s Creamy Vegan Artichoke Spinach Dip

This vegan dip has been referred to as a “guaranteed crowd-pleaser” by a member of our staff, Rachel. She says it’s a hit “whether you follow a plant-based diet or not and it’s a go-to recipe for potlucks!” The recipe is from Dreena Burton’s website.

Instructions

3/4 cup raw cashews unsoaked
3/4 cup plain unsweetened non-dairy milk I like almond or soy, but your choice
2 1/2 – 3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic I typically use 1 to make it family-friendly; use less/more to taste
3/4 tsp sea salt
1/2 tsp dry ground mustard
freshly ground black pepper to taste
2 cups frozen artichoke hearts partially thawed (helps for pulsing in blender)
2 cups loosely packed spinach leaves

Instructions

Preheat oven to 425.
In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper.
Blend until very smooth. (If using a high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.
Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture!
Transfer to an oven-proof baking dish, and bake for 17-20 minutes.
Remove, let cool for about 4-5 minutes, and serve.

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Oven Baked Zucchini Chips

We’ve seen a lot of zucchini come in and out of the warehouse this summer (in fact, over 220K lbs of squash has come through in the past year). Here’s one of our favorite ways to eat zucchini. Think of it like fried zucchini’s healthier cousin, offering lots of flavor and less guilt. Bonus: it’s a hit with kids too!

INGREDIENTS

¼ cup dry breadcrumbs
¼ cup parmesan cheese
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
1/8 teaspoon ground pepper
2 tablespoons milk
2-1/2 cups sliced zucchini –cut 1/4 inch thick (about two small zucchinis)
Cooking spray

DIRECTIONS

Preheat oven to 425 degrees
Apply cooking spray to wire rack
Place greased wire rack on rimmed cookie sheet
Combine the first five dry ingredients
Place bowl in shallow bowl
Dip zucchini slices in milk and dredge through dry mix
Bake at 425 for 30 minutes, or until browned and crisp

Serve immediately (with optional ranch dressing), yields approximately 4 servings.

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Nectarine Salsa Tastes Like Summer

Give your salsa a summer makeover with the addition of fresh nectarines! The sweet and the savory flavor combination makes for a super sidekick to your favorite tortilla chip or a tasty topping to grilled fish tacos. Make it now while nectarines are the peak of the season!

Ingredients:

6 nectarines, pitted and diced
1 lb of tomatoes, diced
1 medium red onion, chopped
Juice of 2-3 limes
1-3 jalapeno peppers or Anaheim peppers (Anaheim if you like milder heat)
1/2 cup cilantro leaves, chopped
Salt and pepper

Directions:

Add all ingredients to bowl and mix well
Refrigerate for at least an hour to get the flavors to blend
If necessary, tweak the lime juice, peppers, and salt/pepper to your liking
PRO TIP: Try adding a little smoked salt

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Blissful Brie Bites

We know both your time and wallets are stretched thin during the holidays. Here’s a 4-ingredient appetizer that will quickly disappear at your next festive gathering. It’s easy but tastes fancy!

INGREDIENTS:

1 (8 oz) container crescent roll dough
1 (8 oz) wheel brie cheese
1 cup whole berry prepared cranberry sauce (not jellied)
fresh rosemary sprigs (optional)

You’ll also need all-purpose flour, a mini muffin pan, and oil/cooking spray.

INSTRUCTIONS:

Preheat oven to 375°f degrees
Grease MINI muffin tin
Roll out crescent roll dough on to a floured cutting board or counter and pinch seams together to make one big flat block
Cut crescent roll dough into equal-sized squares (approximately 24)
Place squares into muffin tin slots
Cut brie into small cubes and place inside the crescent dough squares
Top with a teaspoon or so of cranberry sauce
Add a sprig of rosemary
Bake at 375 for about 15 minutes (check sooner)–the edges should be golden brown

Minestrone Soup

Ingredients:
• 3 C. reduced-sodium vegetable or chicken broth
• 1 (28 ounce) can diced tomatoes or fresh tomatoes.
• 1 (15 ounce) can beans, drained
• 2 carrots, peeled and chopped
• 1 celery stock, chopped
• Bay leaves, sage, thyme
• Salt and pepper
• 2 C. cooked whole wheat pasta
• 1 medium squash, chopped
• 1 C.cauliflower, chopped
• Examples of other vegetables you can add: broccoli, green beans, potato, bell pepper.

Directions:
In a pot, combine broth, tomatoes, beans, carrots, celery, onion, cauliflower, bay leaves and ½ teaspoon each salt and pepper. Cover and cook on low for 6 hours or on high for 4 hours. Thirty minutes before the soup is done cooking, add pasta and squash. Cover and cook 30 more minutes. Remove bay leaves and season to taste. Serves 4.

Rainbow Salad (Ensalada de Arcoíris )

Ingredients:
• 5 cups green or purple cabbage (about ½ medium size head)
• 2 cups broccoli, chopped
• 2 apples, chopped
• 2 carrots, shredded
• Low-fat Asian or Italian dressing

Directions:
Toss all ingredients together. Serve and enjoy. Grill or bake them in your favorite recipes

Ingredientes:
• 5 tazas de repollo verde o morado (aproximadamente ½ cabeza de tamaño mediano)
• 2 tazas de brócoli picado
• 2 manzanas picadas
• 2 zanahorias, ralladas
• Aderezo italiano bajo en grasa

Direcciones:
Mezcle todos los ingredientes juntos. Servir y disfrutar.

Summer Squash Saute (Calabaza Salteada)

Ingredients:
• 2 zucchini, sliced into “coins”
• 2 yellow squash, sliced into “coins”
• 2 garlic cloves, smashed
• 2 tablespoons oil
• Salt and pepper to taste
• 1/4 cup cheese, grated (optional)

Directions:
Heat oil in pan over medium heat. Add garlic, stir frequently about 2 minutes. Add squash “coins” and sauté 5 minutes. Season with salt and pepper to taste. For added flavor add cheese before serving.

Ingredientes:
• 2 calabacitas, rebanadas en “monedas”
• 2 calabazas amarillas, rebanadas en “monedas”
• 2 dientes de ajo, machacados
• 2 cucharadas de aceite
• Sal y pimienta al gusto
• 1/4 taza queso, rallado (opcional)

Direcciones:
Caliente el aceite en un sartén a fuego medio. Agregue el ajo, revuelva con frecuencia aproximadamente 2 minutos. Añada las monedas de calabazay saltée 5 minutos. Sazone con sal y pimienta al gusto. Para mayor sabor, agregue queso antes de servir.

Tomato Salsa

Ingredients:
• 2-3 fresh tomatoes, chopped
• 1/4 onion, chopped
• 1/2 bell pepper, chopped
• 1 lime, juiced
• 1 jalapeño pepper (without seeds)
• Salt and pepper to taste

Directions:
Combine all ingredients in a bowl. Season to taste

Ingredientes:
• 2-3 tomates frescos, picados
• 1/4 cebolla, picada
• 1/2 pimiento, picado
• 1 limón, jugo
• 1 chile jalapeño (sin semillas)
• Sal y pimienta al gusto

Direcciones:
Mezcle todos los ingredientes en un tazón. Sazone al
gusto.

Confetti Salad (Ensalada de Confeti)

Ingredients:
• 2-3 fresh tomatoes, chopped
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 carrot, chopped
• 2 cups corn, canned or frozen (thawed)
• 1/4 cup low fat Italian dressing (or your favorite)

Directions:
Combine all ingredients in a bowl.

Ingredientes:
• 2-3 tomates frescos, picados
• 1/2 cebolla, picada
• 1 pimiento, picado
• 1 zanahoria, picada
• 2 tazas de maíz, enlatado o descongelado
• 1/4 taza aderezo Italiano (o su favorito sabor)

Direcciones:
Mezcle todos los ingredientes en un tazón.

Pomegranate Salad (Ensalada de Granada)

Ingredients:
• 1 bunch lettuce, spinach, or shredded cabbage
• 1/2 cup chopped nuts
• 1/4 onion, sliced thinly
• 1 pomegranate, peeled and seeds separated
• 1/2 cup shredded cheese
• 4 tablespoons balsamic vinaigrette

Directions:
Place lettuce in a salad bowl. Top with onion, nuts, and cheese. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Ingredientes:
• Una cabeza de lechuga, espinaca o repollo picado
• 1/2 taza de nueces picadas
• 1/4 de cebolla, en rodajas finas
• 1 granada pelada con las semillas separadas
• 1/2 taza de queso rallado
• 4 cucharadas de aderezo “vinagreta balsámica”

Direcciones:
Coloque la lechuga en una ensaladera. Cúbrala con cebolla, nueces y queso. Ponga las semillas de granada encima y rocíe con la vinagreta.

Classic Carrot Salad (Ensalada Clásica de Zanahoria)

Ingredients:
• 3-4 cups of grated carrots
• 1/2 cup of raisins
• 1 large apple, chopped
• 1/4 cup low fat mayonnaise or plain yogurt

Directions:
Combine all ingredients in a medium sized bowl.

Ingredientes:
• 3-4 tazas de zanahoria rallada
• 1/2 taza de pasitas
• 1 manzana, picada en trocitos
• 1/4 taza de mayonesa baja en grasa o yogur sin sabor

Direcciones:
Combine todos los ingredientes en un sartén.

Chicken Cabbage Salad (Ensalada de Pollo con Repollo)

Ingredients:
• 4 cups cabbage, shredded
• 1 pound carrots, thinly sliced
• 2 cups chicken, cooked shredded
• 1 cup low fat mayo or salad dressing
• 2 apples or pears, chopped
• Salt and pepper to taste

Directions:
Mix all ingredients in a large bowl.

Ingredientes:
• 4 tazas de repollo, rallado
• 1 libra de zanahorias, en rodajas finas
• 2 tazas de pollo, cocido y rallado
• 1 taza de mayonesa baja en grasa o aderezo
• 2 manzanas o peras, picada
• Sal y pimienta al gusto

Direcciones:
Mezcla todos los ingredientes en un recipiente grande.

Meal Type: Appetizer

Instructions

Instructions

Other recipes you might like

Put Groceries on the Table

OTHER RECIPES YOU MIGHT LIKE

PUT GROCERIES ON THE TABLE

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