Spring

Lemony Artichoke Dip

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FRESH ARTICHOKES ARE A TREAT, but also a lot of work. Canned artichoke hearts, available in most grocery stores, allow you to enjoy the delicious taste of artichokes anytime without the fuss. I like to serve this dip with rice crackers or Pita Chips (page 261).

CLEAN FOOD | Spring | Page 43

Ingredients

1 garlic clove, peeled
1 shallot, peeled
2 tablespoons lemon juice
1⁄2 cup vegan mayonnaise
1 tablespoon apple cider vinegar
3⁄4 cup great northern beans
1⁄4 teaspoon sea salt
1⁄2 teaspoon powdered mustard
1⁄4 teaspoon ground white pepper
1 4-ounce can chopped green chiles
21⁄2 cups canned artichoke hearts, drained

Preparation

With food processor running, drop in garlic clove and process until minced. Turn off processor, scrape down sides of bowl, add remaining ingredients except artichokes and process until well combined. Add artichokes and process briefly so that small chunks remain. Season to taste with additional salt and serve.

MAKES 3 cups

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Spring Greens with Apricot Vinaigrette

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TO BE APPEALING AND DELICIOUS, a tossed salad does not need to be decorated with fancy fixings, nor do hearty greens need to be sautéed or steamed. These greens and herbs fall into both categories. Experiment with different combinations and don’t be afraid to try something new. A trip to your local farm or farmers’ market can fill your salad bowl with all sorts of unusual findings… the accompanying picture shows the incredible variety that can be found at my local farm, Urban Oaks Organic Farm, in New Britain, Connecticut. You might also enjoy this salad with some sliced avocado and pumpkin seeds.

CLEAN FOOD | Spring | Page 51

Ingredients

6 cups spring greens and herbs of choice (try baby chard, bok choy, fennel, fennel fronds, escarole, romaine lettuce, mustard greens, parcel*, dill, chives, garlic scapes, or other)

VINAIGRETTE
1 garlic clove, minced
1 small shallot, minced
Juice of 2 Meyer lemons
1⁄4 cup apricot juice
1⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1 tablespoon maple mustard
2 tablespoons maple syrup
Pinch of sea salt

Preparation

Tear greens into pieces and place in large bowl. In separate bowl, whisk together vinaigrette ingredients. Pour vinaigrette over greens, toss and serve.

Note: *See “What’s That?” (page 32) for information on this leafy herb.

SERVES 6

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