Category Archives: Vegetarian

BAKED ARTICHOKE PARMESAN DIP

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The Chinese year 4712, the Year of the Horse, begins today.  If you’re looking for a recipe to celebrate the Chinese New Year, Baked Artichoke Parmesan Dip is a good one.  Not really — just horsing around. 🙂   But if you’re looking for something to snack on while watching commercials during the Super Bowl, this dip is great.  If you bring it to a Super Bowl party, I promise you will be a very popular guest.  Although it’s usually served as an appetizer or snack, it makes a memorable main course for a pity party — I am not ashamed to admit that I dined on this more than once when studying for the bar exam.  😉

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BAKED ARTICHOKE PARMESAN DIP
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Recipe type: Appetizer
 
Ingredients
  • 14-ounce can artichoke hearts, drained
  • 1 cup grated Parmesan cheese (use the real stuff, not the stuff in the green can)
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ teaspoon Tabasco sauce
  • Corn chips, for dipping (we like Fritos)
Instructions
  1. Place all ingredients into food processor and process until fairly smooth, but not completely pureed. Place in an oven-proof dish and bake at 300 degrees for 45 minutes, or until golden brown and bubbly. Serve warm with corn chips

IMG_3179A super bowl of addictive dip

 

QUINOA SALAD WITH PISTACHIOS AND APRICOTS

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krogeringHard to believe, I know, but true.  And guess what — love is in the air at the grocery store.  There was a whole aisle of Valentine’s Day candy and gifts:

krogerRows of heart-shaped candy boxes just waiting to be given to some lucky person by some person who’s hoping to get lucky:

heart boxesHow about a box or two of heart-shaped Little Debbie cakes?

little debbies

But when you come right down to it, nothing quite says “I love you” like a heart-shaped pork chop:

porkchopI’m still recovering from the last round of holidays, and can’t even think about Valentine’s Day until after the Super Bowl and Chinese New Year.  And like these tenacious winter berries still clinging to their branch . . .IMG_3200

IMG_3200 (2). . . I am still clinging to the hope of keeping at least a few of my New Year’s resolutions.  Eating healthier, of course, is one of them, and this recipe for Quinoa Salad with Pistachios and Apricots was a definite step in the right direction.  If you can make it a day in advance, you’ll find that the pistachios and apricots soften and the flavors blend together deliciously.

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Recipe type: Salads
 
Ingredients
  • ⅓ cup orange juice
  • 1 tablespoon lime juice
  • 3 tablespoons olive oil
  • 2 cups cooked quinoa
  • ½ cup shelled pistachios
  • 1-1/2 teaspoons orange zest
  • ½ cup diced dried apricots
  • 1 large shallot, minced
  • ½ cup arugula sprouts
  • Salt and pepper, to taste
Instructions
  1. In a small bowl, whisk together orange juice, lime juice, and olive oil. In a medium bowl, mix together quinoa, pistachios, orange zest, apricots, and shallots. Pour dressing over. Season to taste with salt and pepper. Just before serving, mix in arugula sprouts, reserving a few for garnish.

 

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