Crudités With Vodka Lemon Cream Cheese Food

CRUDITE DIP

Steps:

• Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

CRUDITéS WITH VODKA LEMON CREAM CHEESE

Steps:

• In a small bowl, combine cream cheese, vodka and lemon juice. Stir in dill and salt.
• Trim vegetables into bite sized pieces.
• Arrange cut vegetables on a platter with cream cheese in the center. Garnish with chopped chives.

BLANCHED CRUDITES

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

CHICKEN LEMON & CREAM CHEESE

Steps:

• Cut the chicken breast in small pieces,.
• put olive oil in a pan,.
• add the chicken in the pan,.
• brown the chicken for 15 min,.
• pour the lemon juice,.
• let it evaporate and.
• slowly add cream cheese mixing.
• After it has thickened,.
• place in serving dish and.
• sprinkle with the herbs.

VEGETARIAN/VEGAN PIZZA (NO CHEESE)

Steps:

• Mix water, yeast and sugar and let stand 10 minutes to start bubbling.
• Add flour to yeast mix and blend well.
• Place in a greased or oiled bowl, and cover with a warm damp cloth.
• Allow to rise in a warm place until double in bulk, around 1 hour.
• Punch down dough and pat out onto an oiled (or cornmeal dusted) pizza pan to form the crust.
• Bake in a preheated 450° F oven for 7 minutes. Crust may be refrigerated or frozen at this point. If using right away, turn oven down to 350°F.
• Place olive oil, basil, garlic, ketchup, pine nuts, and lemon juice in blender and process until smooth.
• Spread mixture onto baked pizza crust evenly.
• Add tomatoes, mushrooms and onions (or whatever you like, really) and bake at 350° for 10 minutes.

CRUDITéS WITH LEMON-PESTO GOAT CHEESE DIP

Steps:

• Arrange vegetables on platter; cover and chill. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth. Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.