Eva, here are a couple of vegetable recipes that can be served at room temperature. I would be ecstatic to find dishes like these at a pot luck lunch. (Disclosure: this is Swiss chard in the picture, not spinach).
Carrots with Lemon Mustard Dressing
1 pound carrots, peeled and julienned
Cook the carrots in boiling salted water until just tender. Drain and rinse with cold water.
2 lemons, juiced
2 tablespoons brown sugar
2 tablespoons coarse mustard
1 teaspoon Dijon mustard
2 tablespoons olive oil
Salt and pepper
Mix lemon juice, sugar, and mustards; whisk in olive oil and season with salt and pepper. Toss with carrots.
Fancy Spinach and Artichokes
1 jar marinated artichoke hearts (drain and reserve liquid)
2 large bunches spinach, cleaned, lightly cooked, and well drained (or 2 packages frozen, ditto)
Spray a Pyrex pie plate or shallow casserole with cooking spray. Arrange artichoke hearts in bottom and spread spinach on top.
2 eggs
Spray a Pyrex pie plate or shallow casserole with cooking spray. Arrange artichoke hearts in bottom and spread spinach on top.
2 eggs
4 ounces cream cheese
4 ounces sour cream
Reserved artichoke liquid, or milk
1 teaspoon dill weed
Salt and pepper to taste
4 ounces sour cream
Reserved artichoke liquid, or milk
1 teaspoon dill weed
Salt and pepper to taste
Mix egg, cream cheese, sour cream, milk, dill weed, salt, and pepper. Add a little milk if necessary to make mixture spreadable. Spread over spinach in casserole.
Parmesan cheese to cover
Top with Parmesan. Cover and bake at 350ยบ for 30 minutes, then uncover and bake for 10 more minutes.
Top with Parmesan. Cover and bake at 350ยบ for 30 minutes, then uncover and bake for 10 more minutes.
1 comment:
These are perfect. Unfortunately, though I bought the supplies for the spinach-artichoke one last night, I got sleepy/lazy and decided to make just one dish, a chocolate cheesecake I had already promised. It was tasty. I think I'll make the spinach-artichoke thing for Christmas Eve instead.
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