Spinach artichoke dip

INGREDIENTS

• • Topping:
  • 2 slices white bread, quartered
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon unsalted butter, melted
  • Dip
  • 1(14-ounce) can artichoke quarters
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 2 tsp pressed garlic
  • 3/4 cup mayonnaise
  • 6 ounces cream cheese (room temperature)
  • 1 ounce Parmesan cheese, grated (about 1/2 cup)
  • 2 tablespoons juice from 1 lemon
  • 1 tablespoon minced fresh thyme leaves
  • Pinch cayenne pepper

INSTRUCTIONS

1. 1. FOR THE TOPPING: Pulse the bread in a food processor to coarse crumbs. Toss the bread crumbs with the Parmesan and butter.
   2. FOR THE DIP: Chop the artichokes coarsely and squeeze or pat dry. Squeeze dry the spinach.
   3. Cook onion until softened in skillet over medium-high heat, 5 to 7 minutes. Stir in the garlic and chopped spinach and cook until fragrant, about 30 seconds. 
   4. Stir the mayo, cream cheese, Parmesan, lemon juice, thyme, and cayenne in a large bowl and then stir in the onion mixture and artichokes. Season with salt and pepper to taste. Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top. Sprinkle the bread crumbs evenly over the top.
   5. TO STORE (optional): Cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days.
   6. TO SERVE: Bake on middle rack at 400 degrees, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes. 

Ribollita (Vegetable Stew)

Serves 4

INGREDIENTS

5 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 tablespoon crushed garlic (4-6 cloves)
Salt and ground black pepper
1 can cannellini beans, drained and rinsed
1 15-ounce can whole peeled tomatoes (including juice)
4 cups vegetable broth
1 fresh rosemary sprig
2 fresh thyme sprigs
1 pound chopped kale, collards, chard, or spinach (about 2 bags or 1 large farmer's market bag)
4-6 large, thick slices of toasted whole-grain bread (The denser and heartier the better to avoid it getting soggy)
1/4 red onion, thinly sliced
1/2 cup freshly grated Parmesan or pecorino romano (omit to make vegan)

INSTRUCTIONS

1. Put 2 tablespoons of the oil in a large dutch oven over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.

2. Heat the oven to 500 degrees. Add beans, tomatoes, stock, rosemary and thyme to pot. Bring to a boil, then reduce heat to simmer; cover and cook 15 to 20 minutes, stirring once or twice to break up the tomatoes.

3. Stir in the greens. Toast bread and lay slices on top of the stew so they cover the top. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.

4. Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes.

Adapted from a recipe by Mark Bittman in the NY Times

Grandma's Cornbread Stuffing

1 lb sausage (hot? mild? needs more research).
1 recipe no-frills cornbread or 2 packages cornbread stuffing mix
1 onion (diced)
3 stalks celery (diced)
1-2 cans mushrooms (what kind?)
1-2 cans water chestnuts
? cups chicken broth
? butter
1 - 2 eggs
Sage (fresh? ground?)

• Acquire corn bread. 
• In non-stick skillet, cook sausage, reserving 2 to 3 T of oil. 
• Using sausage oil, saute fresh sage (if using), onion and celelery
• Mix in crumbled sausage and cornbread
• Mix in mushrooms and water chestnuts, butter, eggs and ground sage (if using)
• Mix in chicken broth until batter is consistency of oatmeal or grits. It should be thick but still flowing. 
• Add to casserole pan and bake for 45minutes at 350 

Beet potato salad

2lbs beets, diced into 1/2 in cubes
2 lbs new potatoes, diced into 1/2 in cubes
1C diced dill pickles (salt brined preferred)
1/2 lb carrots diced
2T Olive oil
2T minced garlic
2T minced dill
2T lemon juice
1/2 C Greek yogurt / mayonnaise / sour cream

* Toss beets, potatoes, carrots with olive oil, salt and pepper.

* Roast beets potatoes and carrots until cooked, tossing with spatula 3/4 way through (maybe 30 minutes total ).  Potatoes and carrots will cook faster.

* Combine all ingredients, adding sour cream to taste

* Serve with beet greens!