Spring

LEMONY ARTICHOKE DIP

Download PDFCLEAN FOOD, revised edition | Spring | Page 40

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 317).


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
2 1⁄2 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

© 2012 Terry Walters

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SPRING GREENS with APRICOT VINAIGRETTE

Download PDFCLEAN FOOD, revised edition | Spring | Page 49

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. You might also enjoy this salad with some sliced avocado and pumpkin seeds.


INGREDIENTS

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

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

© 2012 Terry Walters

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