2 Vegetarian Dips Served Wcrudites Baguette Bread Food

2 VEGETARIAN DIPS (SERVED W/CRUDITES & BAGUETTE BREAD)

Steps:

• FOR TOMATO CAPER TAPENADE: Process all ingredients till finely minced. Top w/a few extra capers as desired.
• FOR TOFU PATE: Process half the seeds till finely ground. Add tofu, oil + wheatgerm & process till combined. Stir in remaining seeds, carrot + dill.
• Serve w/carrot & celery sticks, snow peas & thin slices of baguette bread.
• NOTE: Ea vegetarian dip mixture makes 1 cup or 8 1 tbsp servings & can be prepared 1 dy ahead of plan to serve.

CRUDITES WITH ROASTED GARLIC AND RED BELL PEPPER DIP

Steps:

• ROASTED GARLIC:.
• Preheat the oven to 350ºF.
• Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
• Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
• Bake until the cloves are soft and golden, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Squeeze each head of garlic expel the cloves into a bowl.
• Mash into a paste.
• Set aside until needed.
• *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
• PREPARE DIP:.
• Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
• Place in a plastic or paper bag, and cool for about 15 minutes.
• Peel the peppers, remove the seeds and stems, and discard.
• Coarsley chop the peppers.
• Transfer the peppers and garlic to a food processor and process until smooth.
• Add the cheese and process until smooth.
• With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
• Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
• Adjust the seasoning, to taste.
• Transfer to a decorative bowl and refrigerate for 1 hour.
• Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
• Serve cool or at room temp, with assorted crudites for dipping.

TWO DIPS FOR CRUDITéS

Steps:

• Yellow Split Pea Dip
• Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.
• Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan. Bring to a boil. Reduce to a simmer; cook until split peas are tender, about 45 minutes. Discard bundle. Reserve 1/2 cup cooking liquid. Drain split peas; let cool slightly.
• Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed. To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.
• Taramasalata
• Place roe in a bowl and cover with cold water; soak 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse; drain again. Gather cheesecloth around roe, and squeeze out as much liquid as possible.
• Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.
• Puree roe, potato, and lemon juice in a food processor. With machine running, add oil and process until smooth. Season with pepper.
• CRUDITÉS
• The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudités. Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans,and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.
• Nutrition Information
• YELLOW SPLIT PEA DIP
• (Per 1/4-cup serving)
• Calories: 124
• Saturated Fat: .5g
• Unsaturated Fat: 3g
• Cholesterol: 0mg
• Carbohydrates: 17g
• Protein: 6.54g
• Sodium: 408mg
• Fiber: .2g
• TARAMASALATA
• (Per 1/4-cup serving)
• Calories: 101
• Saturated Fat: 1g
• Unsaturated Fat: 4.6g
• Cholesterol: 136mg
• Carbohydrates: 3.3g
• Protein: 8.4g
• Sodium: 104mg
• Fiber: .2g

RAINBOW WINTER DIPS & CRUDITéS

Steps:

• To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth - loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.
• To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.
• For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.
• Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.

BAGUETTE GARLIC BREAD

Steps:

• Preheat oven to 375 degrees.
• Slice baguette's (or French Bread) into 1/2" slices. (Cut on the diagonal).
• Heat olive oil in small skillet or pan. (Don't get smoking hot or it will burn the garlic.).
• Add the finely minced garlic cloves and cook very quickly. Not over 20 or 30 seconds, watching closely so you don't burn. (I strained out the garlic but Ina Garten didn't when she made her garlic bread).
• Brush baguette slices with the olive oil and put on a baking sheet.
• Sprinkle with parmesan cheese.
• Bake in oven for 8 - 12 minutes or just until they are lightly browned.
• To freeze: Prepare up to the point of brushing the bread with the garlic oil. Place on a baking sheet, put in freezer and freeze until firm. Remove from freezer, wrap well in plastic wrap and then foil. Label and return to freezer.
• To serve: Unwrap and place on baking sheet. Proceed with directions and bake at 375 degrees for 12 minutes or until hot through.
• NOTE: I used the smaller portions given for my baguettes but you may need more if using a loaf of French Bread.