We welcomed newcomer Ian Doig to our team just before his April birthday! In honor of his day the whole team made chips and dips to share. Here is our favorite Spring Greens treat.
Spinach Dip by Diane Abruzzini
1 lb Spinach, or other greens
2 Small Yellow Onions
1 Bunch of Green Garlic
1 Pint of Ricotta Cheese
Caramelize the yellow onions in a bit of butter or oil. The onions should cook down in size, brown slightly, but not char. This should take about 30 minutes. From there add the chopped green garlic and cook for another 5 minutes, until the garlic is soft and tender. At the last minute add the Spinach.
I like to leave this dip chunky. Slowly fold in the ricotta cheese with the spinach mixture. At this stage add any herbs, salt, pepper, or other flavorings you like. This week I added salt, rosemary, thyme and savory. Once the cheese is folded in you can spoon the mixture into a baking dish. Top with parmesean cheese and bake at 350 F for 15 minutes.
Root Veggie Chips
Root veggie chips don't have quite the crunch of a potato chip, but once you learn to let that go you'll find a deep love for veggie chips! If you use a mandolin slicer you will get the most crunch, but thinly sliced chips can burn quickly, so keep your eye on the oven!
Preheat the oven to 375 F
- Slice any root veggie you like: beets, potatoes, parsnips...
- Lay the slices in a colander or on a paper towel. Salt thoroughly and let sit for 15-20 minutes. This will help draw out excess moisture.
- Spray a baking sheet with cooking spray or lightly oil it. Add the chips in a single layer and bake for about 20 minutes.
- Continue this process until all of the chips are done
Try flavoring the chips with herbs or cayenne pepper before baking. Find the best flavor combination and let us know!