Tomato-Olive Summer Salad

The spice is right

Originally appeared in the July 29, 2010 edition of the Southside Times.

Summer menus are peppered with lighter fare—specialty salads, succulent fruits, and vibrant vegetables.  It’s also a season when our personal menus aren’t quite as “heavy.”  Yet all too often I hear complaints that some low-fat, low-sodium recipes are too bland or too boring.  Here’s a solution:  using fresh herbs and dry spices is an ideal way of eating “lighter” without sacrificing flavor.  More after the jump: (more…)

Published in: on July 29, 2010 at 11:51 am  Leave a Comment  
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Spinach Artichoke Dip

Serves 4

  • 1 ½ ounces small dice onion
  • 2 cloves garlic, chopped
  • ½ ounce melted butter
  • 12 ounces thawed and thoroughly drained frozen spinach, chopped
  • 8 oz. canned artichoke hearts, coarse chop
  • 16 ounces cream sauce (recipe follows)
  • 1 t. Worcestershire sauce
  • 6 ounces grated Parmesan
  • To taste, kosher salt
  • To taste, white pepper
  • To taste, Tabasco sauce

1.  In a large pan, lightly sauté the onion and garlic in butter until tender—do not brown.

2.  Add spinach and sauté until hot.

3.  Add artichoke hearts, cream sauce, Worcestershire sauce and 4 ounces of the Parmesan cheese.  Mix well.

4.  Season with salt, pepper and Tabasco.

5.  Transfer dip to an oven-safe dish.  Top with remaining Parmesan cheese and bake at 350° F. until hot and golden brown on top.  Serve with tortilla chips or pita chips.

Cream Sauce

  • 14 fl ounces whole milk
  • 1 ounce all-purpose flour
  • 1 fl ounce melted butter
  • To taste, kosher salt
  • To taste, white pepper
  • Pinch of nutmeg
  • 2 drops fresh lemon juice
  • 4 fl ounce heavy cream, scalded

1.  In a medium saucepan, simmer milk.  In a separate saucepan, make white roux with the flour and melted butter.

2.  Gradually whisk in hot milk to the roux, stirring constantly to prevent lumps.  Bring sauce to a boil.  Reduce sauce to a simmer, add seasonings and continue cooking for several minutes.

3.  Add heavy cream and lemon juice.

Published in: on July 29, 2010 at 11:50 am  Leave a Comment  
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