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Spinach-Yogurt Dip with Sizzled Mint

Spinach-Yogurt Dip with Sizzled Mint


Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Ingredients

  • 8 ounces baby spinach (about 10 cups)
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 3 cups plain whole-milk Greek yogurt
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper

Recipe Preparation

  • Preheat oven to 350°. Toast walnuts on a baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; finely crush with the side of a chef’s knife.

  • Place a medium skillet over medium heat and add ½ cup water. As soon as you see bubbles, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted, then add more. Continue to cook, stirring occasionally, until all the spinach is in the pan and wilted, 6–8 minutes. Transfer spinach to a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop spinach and set aside.

  • Wipe out skillet and heat 2 Tbsp. oil over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 6–8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2–3 minutes. Transfer to a small bowl.

  • Heat remaining 4 Tbsp. oil in a small skillet over medium. Once oil begins to shimmer, remove from heat and stir in dried mint. The oil will sizzle immediately and the mint will become fragrant. Transfer to a small bowl; season with salt.

  • Combine yogurt, lemon juice, onion mixture, half of the walnuts, and reserved spinach in a medium bowl. Taste and season with salt and pepper. Scrapeinto a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining walnuts and spoon sizzled mint oil over.

Reviews SectionAwesome, make a day ahead as it tasted even better the next day.cevans63855Chicago05/06/19Delicious! My mom loved it... With some salty cookies or on top of toast bread.

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45 Delicious Spinach Recipes for Getting Your Greens

Because spinach is one of those ingredients that’s widely available year-round, loading up on new spinach recipes is never a bad idea. The vegetable’s mild flavor makes it the ideal green companion to many breakfasts, lunches, and dinners, and the fact that it’s nutritious and often relatively affordable certainly doesn’t hurt either.

Though perhaps most famous for appearing in salads, this humble green leaf is great for so much more. It’s tasty simply sautéed with garlic, stewed into a zesty shakshuka, or even—if you’re feeling adventurous—baked into muffins. (Trust us!) Plus, spinach is packed with vitamins A, C, and K, and is a good source of minerals like iron, magnesium, potassium, and manganese. Basically, there’s no reason not to eat this leafy green all the time.

Whether or not you’re already passionate about spinach, these are some of the most delicious and creative spinach recipes out there—so there’s bound to be something here you’ll want to add to your recipe roster. If you thought the veggie was simple and ordinary, the spinach pizza crusts, “meatballs,” lasagna, and more below will definitely give you a fresh perspective.


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INGREDIENTS
•1 cup walnuts
•8 ounces baby spinach (about 10 cups)
•6 tablespoons extra-virgin olive oil, divided
•1 small onion, finely chopped
•2 garlic cloves, thinly sliced
•Kosher salt
•2 tablespoons dried mint
•3 cups plain whole-milk Greek yogurt
•1 tablespoons fresh lemon juice
•Freshly ground black pepper

INSTRUCTIONS
1. Preheat oven to 350°F. Toast walnuts on a baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool finely crush with the side of a chef’s knife.
2. Place a medium skillet over medium heat and add 1/2 cup water. As soon as you see bubbles, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted, then add more. Continue to cook, stirring occasionally, until all the spinach is in the pan and wilted, 6–8 minutes. Transfer spinach to a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop spinach and set aside.
3. Wipe out skillet and heat 2 Tbsp. oil over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 6–8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2–3 minutes. Transfer to a small bowl.
4. Heat remaining 4 Tbsp. oil in a small skillet over medium. Once oil begins to shimmer, remove from heat and stir in dried mint. The oil will sizzle immediately, and the mint will become fragrant. Transfer to a small bowl season with salt.
5. Combine yogurt, lemon juice, onion mixture, half of the walnuts, and reserved spinach in a medium bowl. Taste and season with salt and pepper. Scrape into a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining walnuts and spoon sizzled mint oil over.

INGREDIENTS
CRAB ARTICHOKE DIP
•1 oz. (8-oz.) block cream cheese, softened
•1 c. mayonnaise
•1 1/2 c. shredded Monterey Jack, divided
•1/2 c. freshly grated Parmesan
•1 oz. (14-oz.) can artichoke hearts, drained and finely chopped
•2 cloves garlic, minced
•12 oz. lump crabmeat
•2 green onions, thinly sliced
•2 tsp. Worcestershire sauce
•Kosher salt
•Freshly ground black pepper
•2 tbsp. Freshly chopped parsley, for garnish

GARLICKY CROSTINI
•1 baguette, sliced
•Extra-virgin olive oil
•Kosher salt
•1 garlic clove, top sliced off

DIRECTIONS
CRAB ARTICHOKE DIP
1. Preheat oven to 425°. In a large bowl, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper.
2. Transfer mixture to a 10- or 12-inch oven-safe skillet and sprinkle with remaining 1/2 cup Monterey jack cheese. Bake until golden and bubbly, 15 to 20 minutes.

GARLICKY CROSTINI
1. On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350° until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavor will soak into the bread!).
2. Garnish dip with parsley and serve with Garlicky Crostini.

INGREDIENTS
•½ large ripe avocado
•1 15½-ounce can chickpeas, rinsed, drained
•⅓ cup tahini, well mixed
•¼ cup plus 1 tablespoon fresh lime juice
•1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
•¾ teaspoon (or more) kosher salt
•10 cranks freshly ground black pepper
•¼ teaspoon ground cumin
•1 cup cilantro leaves with tender stems
•2 tablespoons olive oil, plus more for drizzling
•Toasted pumpkin seeds (pepitas for serving)

INSTRUCTIONS
1. Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.
2. Transfer hummus to a shallow bowl. Top with pepitas and cilantro and drizzle with more oil.
**Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.

INGREDIENTS
•2 large poblano peppers, halved and seeded
•1 tbsp. olive oil
•2 cloves garlic, pressed
•1 c. cashews
•2 tsp. chili powder
•1 tsp. ground cumin
•1/2 tsp. ground coriander
•1/2 tsp. ground turmeric
•Kosher salt and pepper
•1/4 c. nutritional yeast
•Chopped cilantro and tortilla chips, for serving

INSTRUCTIONS
1. Heat broiler. Arrange poblanos, cut sides down, on rimmed backing sheet and broil until charred, 3 to 5 minutes. Transfer to bowl, cover, and let sit 5 minutes. Use paper towel to remove skins, then cut peppers into ¼-inch pieces.
2. Meanwhile, heat oil and garlic in small saucepan on medium until sizzling, about 1 minute. Remove from heat and stir in cashews, then spices and ½ teaspoon each salt and pepper. Add 1½ cups water and bring mixture to a boil. Reduce heat and simmer until cashews are tender, 10 to 12 minutes.
3. Transfer mixture to blender, add nutritional yeast and ½ cup water, and puree until smooth.
4. Return mixture to saucepan and cook, stirring occasionally, until thickened, 6 to 8 minutes. Fold in all but 2 tablespoons poblanos. Transfer to serving dish, top with remaining poblanos, and sprinkle with cilantro. Makes 2 cups. Serve with tortilla chips.

INGREDIENTS
•2 cups onion chopped
•3 tablespoons butter
•1/8 teaspoon thyme
•½ chorizo sausage about 6 ounces
•8 ounce package of cream cheese
•¼ cup mayonnaise
•1/3 cup mozzarella cheese
•¼ cup chopped chives or green onions
•kosher salt

INSTRUCTIONS
1. Remove chorizo from casing and cook in a medium skillet over medium high heat for about 10 minutes, chopping with spoon and stirring occasionally. Set aside.
2. In another skillet, melt butter over medium heat and add onion. Add thyme, season with kosher salt and lower heat to medium-low and cook onion for about 20 minutes until onions become soft and caramelized.
3. In a medium sized bowl add cream cheese and mayonnaise and mix well until smooth. Add mozzarella cheese, caramelized onions, green onions and mix well. Gently fold in chorizo. Pour into a 2 cup baking dish.
4. Place on a baking sheet and bake at 350 degree F for 12-15 minutes or until dip is golden and bubbly. Garnish with additional green onion and serve with baguette slices or tortilla chips.


Spinach

Spinach is one of the hardest crops for me to grow! At one point in my farming career I swore I was DONE trying to grow spinach. Spinach is extremely temperature sensitive, and seems to need just the right blend of nutrients to thrive. Plus I think this green is about as popular with pests as it is people. So every time you are eating a spinach from Growing Lots, just know that your farmer’s are dang proud of their accomplishment!

There is no shortage of things you can do with spinach. Just because it’s a salad green does not mean it’s only good for salads, quite the contrary! Spinach can be cooked up into a variety of soups, pasta’s, savory pastries, eggs bakes and quiches, as well as served raw in salads, wraps and sandwiches! I’ve listed many recipes in all these categories below! I easily came up with a ton of recipes for spinach. If you run out of spinach before you can try all of these recipes know you can substitute with many of the other greens you’ll find in your CSA!


Uses for dried mint that isn't tea or lamb recipes

Got a bunch of dried mint I want to use up. Not much of a tea drinker and lamb is very expensive where I am. Can anyone suggest any other uses?

Minted peas or any pea based dish, mint yogurt dressings for curries and Indian snacks, North African dishes, chargrilled courgettes with mint

Thanks that's a lot. Mint yogurt for my curries would be excellent

Put a bunch of it in a fabric pouch or wrapped in cheesecloth, throw it in a tub of warm water for a relaxing bath.

Infuse it into warm heavy cream. Strain and freeze. Scoop into a blender with a bit of milk and chocolate chips for a mint-chip milkshake.

Mint chocolate truffles. Again, infuse it into heavy cream. Strain. Pour warm cream over chopped dark chocolate until all melted. Chill. Once solid, scoop into little balls, roll in cocoa powder.

Bath products. Infuse into warm almond oil, Argan oil, or any other body product oil. Cool and bottle it. So many uses! A few drops right into bath water. Keep some in the shower and slather on while skin is still wet as a moisturizer. Mix into epson salts for a therapeutic bath.

Infuse into warm beeswax. Pour into a pretty jar with a wick. Viola! Honey Mint candle!


Spring finale

Toss white parts of scallions and lemon juice in a medium bowl to coat and let sit 10 minutes.

Add scallion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate season cherry salsa with kosher salt and pepper.

Prepare a grill for medium-low heat. Brush cut sides of baguette with oil. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.

Let toasts cool for a minute, then spread generous amounts of ricotta over both pieces. Sprinkle lightly with sea salt. Cut each half on a diagonal into 6 pieces. Arrange on a platter and, using a slotted spoon, top with cherry salsa.

DO AHEAD: Cherry salsa can be made 6 hours ahead. Cover and chill.

1 dried Iranian lime (optional)

1 cup fresh shelled fava beans (from about 1 lb. pods) or frozen, thawed or fresh or frozen peas

½ cup chopped fresh flat-leaf parsley

½ cup unsalted, raw pistachios

2 teaspoons finely grated lemon zest

½ teaspoon Iranian lime powder or 1 finely grated lime zest

Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35–40 minutes. Drain let cool.

Meanwhile, combine basmati rice, lime, if using, and 1½ cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover let sit until water is absorbed, about 5 minutes. Let cool discard lime.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain transferto a bowl of ice water. Drain and peel. (If using frozen fava beans or fresh or frozen peas,, cook 2 minutes transfer to a bowl of ice water, then drain.)

Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl season with salt.

DO AHEAD: Fava beans can be cooked and peeled 2 days ahead cover and chill. Wild and basmati rice can be cooked 2 days ahead cover and chill.

8 ounces baby spinach (about 10 cups)

6 tablespoons extra-virgin olive oil, divided

1 small onion, finely chopped

2 garlic cloves, thinly sliced

3 cups plain whole-milk Greek yogurt

1 tablespoon fresh lemon juice

Freshly ground black pepper

Preheat oven to 350°F. Toast walnuts on a baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool finely crush with the side of a chef’s knife.

Place a medium skillet over medium heat and add 1/2 cup water. As soon as you see bubbles, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted, then add more. Continue to cook, stirring occasionally, until all the spinach is in the pan and wilted, 6–8 minutes. Transfer spinach to a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop spinach and set aside.

Wipe out skillet and heat 2 Tbsp. oil over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 6–8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2–3 minutes. Transfer to a small bowl.

Heat remaining 4 Tbsp. oil in a small skillet over medium. Once oil begins to shimmer, remove from heat and stir in dried mint. The oil will sizzle immediately and the mint will become fragrant. Transfer to a small bowl season with salt.

Combine yogurt, lemon juice, onion mixture, half of the walnuts, and reserved spinach in a medium bowl. Taste and season with salt and pepper. Scrape into a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining walnuts and spoon sizzled mint oil over.


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I had a dip themed party where I made NINE dips from scratch. Not even canned beans in the hummus (bless the instapot). The other dips: guacamole and pico de gallo where I diced and salted the tomatoes before assembly, blue cheese dressing, herby tahini dip, sizzled mint spinach-yogurt dip, three-cheese dip with chives and pepperoncini, baba ganoush and queso. It was extra as hell!! I had a lot of fun and it was a good time.

Last week I had to pack my lunch and I returned to my standby: this noodle salad with chicken (but you could use any protein really, and any veggie you like).

My friend made these hibiscus tacos, which from the start I was on board, but had no idea how it would taste and they are really delicious! They came out savory and meaty?? Which feels like, duh they are tacos, but it was shocking.

I made a pavlova (…because I had extra egg whites from a yellow cake…) which I’ve never made or eaten before and it came out well! I used this recipe but consulted manyyy. It was definitely delicious but I might try and scale back the sugar a bit? I’m not sure if that would fuck it up chemically so I’m probably gonna consult more recipes. Or maybe the answer is just a lot more barely-sweetened whip cream.


Classic skillet cornbread (page 37)

From Bon Appétit Magazine, February 2018 Bon Appétit Magazine, February 2018

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  • Categories: Bread & rolls, savory Cooking for a crowd Dinner parties/entertaining Winter American South
  • Ingredients: cornmeal buttermilk bacon fat
  • Accompaniments:Beef chili Hot honey butter


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