Tag Archives: veggies

Creamy Feta Dip and Veggies

The thing that makes this Feta Dip unique is the cumin spice. It is creamy and fresh and delicious and wonderful paired with fresh veggies!

Mom tip of the day: I left some stems and leaves on the carrots and asked my kids if they wanted “bunny carrots”? They were so intrigued they ate the carrots up (don’t eat the leaves or stems!). Funny how something slightly out of the ordinary is so interesting! 🙂

feta buttermilk and veggies dip blog (2) feta buttermilk and veggies dip blog (1)
Ingredients

  • 3/4 cup buttermilk or Greek Yogurt
  • 6 oz Feta, crumbled (about 1 1/4 cup)
  • 3/4 tsp cumin (optionally for richer flavor – heated in a small skillet until just fragrant)
  • 2 tsps. fresh lime juice
  • Pepper, to taste
  • Olive oil
  • Radicchio leaves, carrots, cucumber or other favorite veggies

Directions

  • Combine buttermilk, 1/2 cup of the Feta, cumin and pepper in a food processor and process until smooth
  • Add remaining feta and pule a few times to combine
  • Cover and refrigerate for up to 2 days
  • Before serving, stir in lime juice and serve the dip drizzled with olive oil and a sprinkle of black pepper
  • Serve with fresh cut veggies

dit-elle-Esther

Tricolor Autumn Salad

This is made with purple cabbage, romaine lettuce and carrots.. full of nutrients, all raw ingredients, crunchy and delicious! Toss with Tahini Dressing and enjoy.

Blog tricolor winter salad blog

Ingredients

  • 1 small head purple cabbage (grated)
  • 1 small head romaine lettuce (finely chopped)
  • 1 cup grated carrots
  • 1 batch Tahini dressing

Tahini Dressing (makes 1.5 cups or so)

  • 1/2 cup roasted tahini
  • 1/2 cup water
  • 1/4 cup freshly squeezed lemon juice
  • 2 Tbsp olive oil
  • 1 tsp sea salt

Directions

  • In a large bowl, toss veggies
  • For dressing, puree ingredients until smooth
  • Toss salad with 1/2 cup or up to all dressing and serve

Source: Thanks Paleo Cooking from Elana’s Pantry

dit-elle-Esther

Baked Parmesan Zucchini

Crisp, tender zucchini sticks are brushed with oil, topped with parmesan and herbs, and roasted to perfection. Totally yummy! I had to make a second batch just for the photos as the first batch disappeared pretty fast. 🙂

Blog baked zucchini-2 Blog baked zucchini-1

Ingredients

  • 4 zucchini, quartered lengthwise
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

Instructions

  • Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  • Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  • Serve immediately, garnished with parsley, if desired.

Thanks http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/

dit-elle-Esther

Cucumber-Jalapeño Agua Fresca

Here’s another refreshing Agua Fresca recipe, adding to the collection of cool drinks including previously posted: Horchata and Honeydew Lemongrass Agua Fresca.

If you like cucumber, you will love this drink!

Blog cucumber fresca-2 Blog cucumber fresca-1

Ingredients

  • 2 1/4 cups water, divided
  • 1/4 cup sugar
  • 1 tablespoon chopped fresh mint
  • 1/2 jalapeño pepper, seeded, to taste
  • 2 large cucumbers, peeled and chopped
  • 1 tablespoon lime juice
  • Ice, for serving

Preparation

  • Combine 1/4 cup water and sugar in a saucepan; simmer for 3 minutes. Remove from the heat and add mint and jalapeño. Cover and steep for 15 minutes; strain.
  • Blend together cucumbers, lime juice and remaining water. Add sugar syrup, to taste. Strain and serve over ice.

Thanks PCC Natural Markets for the inspiration!

dit-elle-Esther

Spinach, Bacon and Artichoke Dip

It feels like I’ve been on this Artichoke Dip frenzy now that I look back at our recipes, but then I guess we’ve also been doing this blog for a while! 🙂 Over the holidays I discovered Hot Artichoke and Crab Dip, then I was looking for a very simple baked dip and discovered the awesome Warm Artichoke Dip with only FOUR ingredients, then finally with some tweaking and consulting of multiple recipes, discovered this excellent Spinach, Bacon and Artichoke Dip that I’m posting today.

This recipe is very similar to my Spinach Artichoke Dip with Bacon, with one key difference being that this one calls for sour cream and the other one calls for mayo, and this one uses a mix of cheeses. This recipe has more veggies and less dairy that many similar dip recipes that you’ll find out there, but that’s the way I like it. And you know, with ingredients like cheese, artichoke, spinach, and BACON.. well.. you can’t really go wrong! Enjoy whatever variation you decide on or come up with. 🙂

Blog spinach bacon dip

Ingredients

  • 1 cup shredded mozzarella cheese + more for topping
  • 1/3 cup sour cream
  • 1/4 cup grated fresh Parmesan cheese + more for topping
  • 5 bacon strips, cooked and chopped (an easy way to cook bacon is to microwave between paper towels until crispy)
  • 3 garlic cloves, crushed
  • 1 (14oz) can artichoke hearts, drained and chopped
  • 1 (8oz) blocks of cream cheese, softened
  • 1 (10oz) package frozen chopped spinach, thawed, drained, and squeezed dry
  • Serve with fresh cut veggies or tortilla chips

Directions

  • Heat oven to 350*
  • Combine mozzarella, sour cream, Parmesan and next 6 ingredients (through spinach) in a large bowl and stir until well blended
  • Spoon mixture into a baking dish and sprinkle with remaining cheese
  • Bake at 350* for ~30 minutes or until bubbly and golden brown
  • Serve warm

Super Mom Tip: this freezes well! Put in individual containers and let thaw in fridge a day ahead of use. 🙂

dit-elle-Esther

Kale Salad with Chicken and Avocado

This is a wonderful paleo salad with Creamy Lemon Garlic Dressing – add chicken and avocado – and call it dinner!

Blog kale chicken avocado salad-2 Blog kale chicken avocado salad-1

Ingredients

  • large bunch of kale deveined and chopped finely
  • 1/2c dried black current, raisins or cranberries
  • 1/2c. toasted sunflower seeds
  • 1 avocado, peeled and sliced
  • 2-3 cups of chopped cooked chicken or turkey
  • One batch Creamy Lemon Garlic Dressing

Thanks for the inspiration: http://cavemanstrong.com/2014/08/paleo-kale-salad/

dit-elle-Esther

Creamy Lemon Garlic Dressing

This is a wonderful paleo dressing – great for salads, on roast chicken or as a dip! On Thursday I’ll post a recipe for Kale Chicken Avocado salad with this dressing! 🙂

Blog garlic lemon paleo dressing

Creamy Lemon Garlic Paleo Dressing

Ingredients

  • 1/2 c olive oil
  • juice from one entire lemon
  • 1 garlic clove (large)
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/4 c walnut pieces
  • pinch of sea salt
  • pinch of pepper

Directions

  • Add all items to a food processor (or use an inversion blender) and blend until smooth
  • Refrigerate till ready to use

Thanks for the inspiration: http://cavemanstrong.com/2014/08/paleo-creamy-lemon-garlic-dressing/

dit-elle-Esther