Spring Vegetables and Dip

Posted on February 20, 2014 by admin
Spring Vegetables with Lemon Herb Dip
Serves 8
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Prep Time
30 min
Total Time
45 min
Prep Time
30 min
Total Time
45 min
Ingredients
  1. 1 (8-ounce) package cream cheese, at room temperature
  2. 1/2 cup sour cream
  3. Zest of 1 lemon
  4. 3 tablespoons freshly squeezed lemon juice
  5. 1 tablespoon finely chopped sweet onion
  6. 1 teaspoon finely chopped fresh oregano
  7. 1 teaspoon finely chopped fresh thyme
  8. 1 tablespoon finely chopped fresh flat-leaf parsley
  9. 1 tablespoon finely chopped cilantro
  10. 2 teaspoons finely chopped fresh sage
  11. 2 tablespoons finely chopped fresh chives
  12. 1 cucumber, thinly sliced, for serving
  13. 2 red bell peppers, sliced into strips, for serving
  14. 1 pound baby carrots, for serving
Instructions
  1. Using a hand mixer, mix together the cream cheese, sour cream, lemon zest and juice, sweet onion, oregano, thyme, parsley, cilantro, sage, and chives. Transfer the dip to a serving bowl.
  2. Serve with the cucumber, peppers, and carrots.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Quick Pickles

Posted on February 20, 2014 by admin
Quick Icebox Pickles
Yields 4
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Prep Time
20 min
Cook Time
15 min
Total Time
2 hr 35 min
Prep Time
20 min
Cook Time
15 min
Total Time
2 hr 35 min
Ingredients
  1. 2 cups white vinegar
  2. 1 cup sugar
  3. 2 dried bay leaves
  4. 1 teaspoon salt
  5. 1 teaspoon whole black peppercorns
  6. 1 (1-pound) cucumber
  7. 1/2 medium white onion, thinly sliced into quarter rounds (about 1 cup slices)
Instructions
  1. Bring the vinegar, sugar, bay leaves, salt, and peppercorns to a boil in a medium saucepan, about 5 minutes. Remove from the heat.
  2. Meanwhile, cut the cucumber into 1/8-inch-thick slices. You should have about 3 1/2 cups of cucumber slices.
  3. Divide the cucumber and onion slices between 2 (16-ounce) jars. Carefully pour the vinegar mixture over the cucumbers and onions to fill the jars. Screw the lids on the jars and chill for 2 hours before serving.
  4. Pickles will keep in the refrigerator for 1 week.
Notes
  1. Icebox pickles got their name for a good reason. They have to be stored in the refrigerator. This recipe is much faster than others because the pickles aren’t canned or processed.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Corn & Tomatoes

Posted on February 20, 2014 by admin
Fresh Corn and Tomatoes
Serves 6
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 5 ears fresh corn
  2. 2 tablespoons unsalted butter
  3. 1 clove garlic, diced
  4. 1 large Vidalia onion, diced
  5. 2 tablespoons heavy cream
  6. 1 large tomato, chopped
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon freshly ground black pepper
  9. 1 tablespoon chopped fresh herbs
Instructions
  1. Using a paring knife, cut the kernels away from the ears of corn. Run the back of the knife down the cob to extract as much liquid (called “milk”) as possible. Set the corn kernels aside.
  2. In a large skillet, melt the butter and add the garlic and onion. Cook for about 3 minutes. Add the reserved corn kernels and cook for 8 minutes. Stir in the cream. Add the tomato and cook for 5 minutes. Stir in the salt, pepper, and herbs.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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