You would not have known trees were half-bare outside with all the GREEN inside Catherine Edwards' flat on Tuesday. Green (Catherine's favorite color) was the inspiration for our latest gathering, which proved that green is always in, no matter the season. Read on to see for yourself.
But before you do, mark your calendars!
Tuesday, December 1st:cookies:Shauna Summers hosts
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EASY VEGGIE PIZZA (Heidi Foss)
8 oz tube of crescent dough
6 oz cream cheese
2 - 3 T sour cream
herbs &/or lemon juice to flavor spread
raw diced broccoli
diced cucumber
shredded carrots
shredded cheese
(you could add any other raw veggie: mushrooms, peppers, etc.)
Take dough from tube and maintain the "sheet" (instead of taking apart the triangle sections) so you can place on baking sheet. Roll out like a pizza crust. Bake for less than 10 minutes until light golden. Let cool entirely.
Dice or shred all vegetables and cheese you plan to top your pizza with. Mix cream cheese and sour cream until smooth, add herb seasoning and lemon juice to taste. Spread on dough/crust.
Place thin, sparse layers of each veggie onto the cream cheese; leave spaces as you sprinkle, since the toppings are held on by the spread. Remember to top off with the cheese! :)
Put in fridge until served.
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SAUTEED PEAS WITH MUSHROOMS AND THYME (Sariah Toronto)
Cook's Illustrated
2 t olive oil
1 medium garlic clove, minced or pressed
1 lb frozen baby peas
1/4 c low-sodium chicken broth
1/4 t sugar
2 T minced fresh thyme
1 T unsalted butter
2 t juice from 1 lemon
salt and ground black pepper
1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring frequently, until light golden brown, 3 to 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2. Stir in peas, broth and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add thyme and butter and toss until incorporated. Remove pan from heat; stir in lemon juice. Season with salt and pepper; serve immediately.
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JAMIE'S CRANBERRY SPINACH SALAD (Tara Kerr)
Allrecipes
http://allrecipes.com/Recipe/Jamies-Cranberry-Spinach-Salad/Detail.aspx
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
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SPINACH ARTICHOKE DIP (Natalie Willes)
12 oz marinated artichoke hearts
1 package frozen spinach, thawed and drained
2 cups mayo
2 cups shredded Swiss cheese
3/4 cup grated Parmesan cheese
1 tsp garlic
Mix all ingredients and bake at 350 degrees for 20-25 minutes, or until heated through and bubbly.
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GUACAMOLE (Melanie Olsen)
1/4 cup white onion, finely chopped
1 medium tomato, diced
2 Tbl cilantro, chopped
2 tsp jalapeno, finely chopped
1/2 tsp salt
2 avocados, diced
2 Tbl lime juice, fresh
Combine onion, tomato, cilantro, jalapeno, and salt bowl, set aside. In medium bowl, add avocados and coarsely mash with a fork or masher. Add onion mixture and lime juice and mix well.
Serve with tortilla chips.
Serve with tortilla chips.
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FRESH TOMATILLO GAZPACHO
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PISTACHIO SALAD
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