Artichoke Fritters with Green Goddess Dipping Sauce
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- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons white wine vinegar with tarragon
- 3 tablespoons extra-virgin olive oil
- 1/2 cup crème fraîche or sour cream
- 1 cup plus 2 tablespoons all purpose flour
- 3/4 cup lager beer, room temperature
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice, divided
- 1 1/2 teaspoons finely grated lemon peel
- Canola oil (for deep-frying)
- 2 tablespoons chopped fresh Italian parsley
- Lemon wedges (for garnish)
Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche; process until smooth. Transfer sauce to small bowl; season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewhisk before using.
Sift flour and 1/2 teaspoon salt into medium bowl. Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and lemon peel and whisk until well blended. Let batter stand at room temperature at least 1 hour and up to 2 hours. Rewhisk before continuing.
Fill large bowl with water; add remaining 1 tablespoon lemon juice. Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem. Remove tough outer leaves until only 2 rows of tender green leaves remain in center. Using vegetable peeler, peel stem. Cut artichoke lengthwise in half. Using paring knife, cut out prickly choke in center; discard. Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes. Drain artichokes. Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes. Remove from heat and cool. DO AHEAD Can be made 2 hours ahead. Cover and chill.
Line large baking sheet with several layers of paper towels. Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F. Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley. Garnish with lemon wedges. Serve sauce alongside.
Dip Duo (Red Curry Almond Butter Dip and Greener Goddess Dip)
Doing the goop five-day detox requires that you cook a lot, so we wanted to include plenty of recipes that can be used in multiple ways, with multiple meals. In addition to being delicious with crudités and seed crackers, this year’s dips also double as dressings and sauces to be used throughout the week.
for the Red Curry Almond Butter Dip:
1 teaspoon red curry paste
1 clove garlic, finely grated
2 tablespoons sunflower-seed oil
for the Greener Goddess Dip:
¾ cup fabanaise or soy-free vegenaise
1 tablespoon fresh tarragon leaves
4 scallions, roughly chopped
½ bunch cilantro, roughly chopped
2 tablespoons extra virgin olive oil
salt and black pepper to taste
1. To make the Red Curry Almond Butter Dip, whisk together all the ingredients except the water and salt. Then slowly stream in the water, whisking well to combine, until you reach your desired consistency (the amount of water you need will depend on how thick your almond butter is). Taste for seasoning and add a pinch of salt if desired.
2. To make the Greener Goddess Dip, combine all ingredients in a powerful blender or food processor. Season with salt and black pepper to taste.
33 game day recipes for vegetarians
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How To Make Green Goddess Dip
As I mentioned above, this dip literally takes 5 minutes to throw together. The ingredients are pretty mainstream, so you may have them readily available. This is such a great dip to use for entertaining especially if you are short on time!
For the recipe, I place one avocado in a food processor and add lemon juice, parsley, mayo, plain Greek yogurt, and basil. The mixture blends together nice and creamy. From here, all you have to do is add some salt to taste!
How To Make Green Goddess Dressing?
If you wanted to turn this dip into a salad dressing, that can easily be done by adding a little more lemon juice and or reducing the amount of yogurt called for in this recipe.
Is Green Goddess Whole30?
No, but there are a few simple things you can use to change that. You can use non-dairy yogurt in place of the Greek yogurt. You can also use a Whole 30 approved mayo. A final option is to only use avocado, herbs, and lemon juice in this recipe.
Is Green Goddess Healthy?
This green goddess dip is heart healthy with its fresh avocado and the Greek yogurt adds a bit of protein. To keep this dip light and figure friendly use a light mayo or a Paleo-friendly mayo.
What To Serve With Green Goddess Dip?
Serve a variety of vegetables with this dip or crackers, chips or even toasted pita rounds.
If you are looking for more avocado appetizers, try this Green Salsa, Avocado Feta Salsa, or Southwest Deviled Eggs!
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70+ Dye-Free, Naturally Green Recipes for Saint Patrick’s Day
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Newly updated with loads of new recipes (now more than 100!) for St. Paddy’s 2017 and beyond.
I’ve been seeing a ton about artificial food dyes lately and it’s really got me thinking about what they mean for my family and me. As my guy and I gravitate more and more toward eating whole foods, our perspective about processed foods has really changed. In fact, it’s hard for me to call most processed foods out there “food.”
Don’t get me wrong – though it’s happening less and less, we do still indulge in food made with dyes. Heck, my last recipe, boozy shamrock shakes, is made with artificially-colored creme de menthe liqueur. Not much natural going on there.
But honestly? There really is no reason to break out the green food coloring this Saint Patrick’s Day. Mother nature – and these bloggers and magazines – have you well-covered with these bright, beautiful, and naturally green recipes.
Click the Seafood Boil cover below to read the May/June Issue:
Potato Prosciutto Kebabs
Purée mayonnaise, buttermilk, green onion, herbs and mustard until smooth. Slowly pour in oil while blending and season to taste.
Soak bamboo skewers (if using) in water while preparing other ingredients.
Boil potatoes uncovered in salted water until tender, about 12 minutes. Drain and cool to room temperature.
Slice potatoes in half (or leave whole if small). Skewer an onion piece to create a base, and skewer Prosciutto on at one long end. Skewer a piece of potato and onion, then skewer same Prosciutto slice, so it wraps over one side of the potato.
Skewer another potato and onion piece and fold and skewer Prosciutto, again wrapping. Continue this, using a second slice of Prosciutto, until skewer is full (Prosciutto will create a lovely scalloped effect around potatoes & onions).
To heat, lightly brush kebabs with oil and season. On a hot grill, or over an open fire, grill kebabs until warmed through, about 6 minutes. Serve warm with dipping sauce.
You can make these totally raw by leaving out the vermicelli and using collard greens or seaweed instead of rice paper. Otherwise, let’s get riced! There is something so satisfying about rice paper rolls filled with fresh herbs, vermicelli, greens, and veggies, paired with a creamy flavorful dipping sauce. I could probably eat this and/or brown rice sushi every night of my life.
The texture of the eggplant and chickpeas in this Iranian Stew go so well together, and the sweetness of the dates and apricots blend perfectly with the cumin, cinnamon, nutmeg, and turmeric. Just thinking about it makes me smile. Eggplants protect the brain by fighting free radicals, and chickpeas help lower risk of colon problems.
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