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| spinach dip with chips |
1 container fresh baby spinach, steamed until wilted, and chopped
2 cup2 Greek Yogurt
1/4 cup freshly grated Parmesan
1/4 cup finely chopped scallions
1 can of chopped water chestnuts
1 clove of garlic, minced
2 Tablespoons lemon juice
sea salt to taste
mix until dip consistency. (bowl from Chilmark Pottery on Martha's Vineyard)
Mango Salsa (adapted from Best New Recipes Cookbook - for all beginning chefs, fantastic recipe source)4 mangos, peeled seeded and cubed
2 limes, juiced
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons minced fresh cilatrno
sea salt and black pepper
2 ripe tomatoes chopped
1 can of black beans, rinsed over
And lastly:
My parents when to Boston while Joe and I were on Martha's Vineyard, so we had a race against the clock for eating produce... we made a mosh-posh pasta dinner:
4 peppers, sliced thinly and de-veined
2 onions, sliced thinly
1 can of broth
2 garlic cloves
1/2 container of spinach, wilted with the hot pasta
1/2 box of ziti
(1) sweat onions until very soft - with butter or Extra Virgin Olive Oil; add the peppers and cook until very soft - add some wine or beer or stock here...cook until well done. Then add garlic.
(2) Toss all ingredients together. Add some goat cheese if you'd like. Delicious warm or cold.
