Hello friends. I am a bit embarrassed that it’s been over a month since my last post. I don’t have much defense, aside from busy-ness. My business class has been challenging and helpful, and my huge binder of work has certainly been taking up some time, along with recipe testing, pricing, and marketing research.
My in-laws came a couple of weeks ago, and we had a great time doing house projects, working on the yard, and going hiking. My mother-in-law helped me paint the arbor over the chicken coop. Justin put the finishing touches on a new raised bed we built, and my father-in-law built planters to hold alpine strawberries (they’re starting to sprout!). It was a fun visit.
Then, we went to visit my family for Easter. We had a lovely time, met the newest member of the family (my two month old niece), played ping pong, ate a lot of food, made a lot of messes in the kitchen, and then ate some more food. I even went shopping with my mom, complete with, “how does this look on me?” I don’t think we had ever done that before, and it was nice.
So how have you been? Enjoying Spring? I love it. Everything comes alive. The birds are excited. The flowers start their parade: first the yellows, then the pinks, then the purples. Gardens grow and layers come off.
I have for you a spinach dip today. I was trying to think of healthy sides for lunches that are different than the standard apple or carrot sticks. I came accross this recipe in Whole Living magazine and changed it based on what I had on hand. You can make a single batch that will give you 4-5 servings for lunches, or you can double it and set it out at a party with raw vegetables and crackers. It’s rather addictive, so I hope you enjoy it.
Spinach Dip
Adapted from Whole Living Magazine
Makes 2 cups, or 4-5 servings
1 tablespoon extra virgin olive oil
1 garlic clove
4 cups spinach (or kale)
salt
Saute the garlic in olive oil, and add in the spinach and salt. Cook until tender, about 3-4 minutes. Let cool a bit.
1 cup greek yogurt or cottage cheese
pinch red pepper flakes
1 tablespoon lemon juice
2 ounces Havarti cheese, diced
Transfer spinach mixture to food processor, and add in remaining ingredients. Puree until smooth.
Serve with assorted veggies such as carrots, snap peas, celery, red peppers, and cucumbers.
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