![]() ![]() The first time through, I made my own pita chips–so much better than the ones in the bag. I skipped the mayo to keep it a bit lighter and healthier. I also added a few grounds of freshly ground black pepper, as well as a few drops of Tabasco. These are my changes, etc: Yes to a bit more salt. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days. If you like a creamier, richer dip, add mayonnaise and pulse to combine.ģ. Add feta and process until smooth pulse in yogurt. With motor running, drizzle in the olive oil until incorporated. Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.Ģ. Raw chopped vegetables or pita chips, for serving.ġ. Done.Ģ scallions, white and green parts, slicedġ 1/2 tablespoons freshly squeezed lemon juice Get your sous to cut the veg you throw the dip in the food processor. Wondering what you’ll take to the Fourth of July cookout? Look no further. Thanks, Melissa! (If you haven’t read her newest solo book, it’s full of great recipes and want-more stories. Herbs are cheap or growing in the garden and the farmer’s market vegetables are luscious.Īnd here we are. I thought at the time, I have to remember to make this in the summer. (Rosemary, thyme, mint, sage–yes) Buying plastic packages of herbs mid-winter is tediously expensive, but I did it. While I bring many pots of herbs in for the winter, I didn’t have the needed parsley, dill, and basil. Blend in a little more water if necessary to make a thick sauce.Sugar snap peas (blanched), new broccoli, and tiny baby bok choy were fun additions to the usual veggie “platter.”Īt Super Bowl time a couple of years ago, Melissa Clark, in her NYT Good Appetite column, wrote up a great dip that I immediately made and took to a Super Bowl party. Add the cilantro, jalapeño, salt, vinegar and 2 to 3 tablespoons of water and blend. Put the walnuts in a food processor and grind them fine.Ģ. Serve in warm bowls with dollops of cilantro-walnut pesto.Ģ cups cilantro leaves, washed, drained and stemmedġ. Correct the seasoning and heat to a simmer.ģ. Repeat with the remaining vegetables and broth. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Until the vegetables are fork tender and lightly browned, about 40 minutes.Ģ. Season well with the salt and chili powder. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Taste and adjust seasonings.ġ large winter squash (about 2 1/2 pounds), such as butternut, buttercup or kabocha peeled, seeded and cut into 2-inch piecesġ. Add garlic cloves during the last 20 minutes. (Do not crowd the pieces use two pans if necessary.) Roast, stirring every 15 minutes, until tender and evenly browned, 45 to 50 minutes.Ĥ. Toss with the oil and sprinkle with salt, pepper and paprika or chile.ģ. Put vegetables (except garlic) in a bowl. Preheat oven to 400 degrees Fahrenheit.Ģ. And go to Vegetarian Thanksgiving to see all the recipes published in the series so far.ġ head garlic, separated into cloves and peeledġ to 2 pounds root vegetables, peeled and cut into 1-inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)ġ to 2 tablespoons smoked Spanish paprika or mild red chile powderġ. Weil’s roasted root vegetable dish, I’ve also included his Thanksgiving contribution from last year, a robust squash soup garnished with walnut-cilantro pesto. Spending a lot of time, work or money on it.” Cooking, he says, should focus on “really good food from fresh ingredients without He offered an “easy and good” dish of roasted root vegetables lightly seasoned with paprika or chili powder. Andrew Weil, the popular alternative health physician who espouses the power of healthful eating and simple living as the best way to improve health. That’s certainly the case with the latest contribution to the Eat Well Vegetarian Thanksgiving series. ![]() ![]() Sometime the best foods at Thanksgiving are the simplest, cooked in their natural state with minimal spices to let the original flavor shine through. Delicious no-meat recipes for your holiday table. ![]()
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