Challah with Seven Spices

June 5, 2015

Build Your Own Chicken and Vegetable Fajitas

June 6, 2015

Green Goddess Dip with Crudités

Name: Green Goddess Dip with Crudités
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 15
Ingredients: Dip; 4 ripe avocados, peeled and pitted; 3 garlic cloves; 1 cup chopped scallions; 3 tbsp chopped fresh dill; ¼ cup chopped flat-leaf parsley; 2 tbsp lemon juice; 1 tbsp lime juice; 3 tbsp Colavita Extra Virgin Olive Oil; Kosher salt; Freshly ground black pepper; Thinly sliced scallions and chopped dill, for garnish; Crudités; 1 bunch celery, reserve leaves, cut on a bias, about 2 inches long; 8 medium zucchini, cut on a bias, about 2 inches long; 2 large fennel bulbs, cut on a bias, about 2 inches long; 1 ½ lbs green beans, stems cut off, blanched and shocked; 1 ½ lbs sugar snap peas, blanched and shocked; 3 heads Belgian endive; 3 heads baby romaine or romaine leaves with stems trimmed; Colavita Extra Virgin Olive Oil; Kosher or sea salt; Freshly ground black pepper; Celery leaves, radicchio leaves, for garnish

Green, green and more green! Not only is this Green Goddess dip a beautiful hue, it and all of the green veggies are brightened by the addition of radicchio

CategoryAppetizers, Gluten Free, Joy of Kosher, Lunch, Summer, Vegan, Vegetables, VegetarianTags#avocado, #celery, #endive, #fennel, #garlic, #greenbeans, #lemonjuice, #lettuce, #limejuice, #oliveoil, #peas, #scallions, #zucchini

Yields15 ServingsPrep Time40 minsCook Time10 minsTotal Time50 mins

Ingredients

Dip

4 ripe avocados, peeled and pitted

3 garlic cloves

1 cup chopped scallions

3 tbsp chopped fresh dill

¼ cup chopped flat-leaf parsley

2 tbsp lemon juice

1 tbsp lime juice

3 tbsp Colavita Extra Virgin Olive Oil

Kosher salt

Freshly ground black pepper

Thinly sliced scallions and chopped dill, for garnish

Crudités

1 bunch celery, reserve leaves, cut on a bias, about 2 inches long

8 medium zucchini, cut on a bias, about 2 inches long

2 large fennel bulbs, cut on a bias, about 2 inches long

1 ½ lbs green beans, stems cut off, blanched and shocked

1 ½ lbs sugar snap peas, blanched and shocked

3 heads Belgian endive

3 heads baby romaine or romaine leaves with stems trimmed

Colavita Extra Virgin Olive Oil

Kosher or sea salt

Freshly ground black pepper

Celery leaves, radicchio leaves, for garnish

Directions

Dip

Process avocados, garlic, scallions, dill, parsley, lemon juice, lime juice, and EVOO in a food processor until a thick green puree results. Adjust seasoning with salt and pepper.

Dip can be made up to 2 days ahead. Store dip, covered, in the refrigerator.

Sprinkle with scallions and dill before serving.

Crutités

Toss vegetables with EVOO and kosher or sea salt before arranging them in your display.

Arrange vegetables on a large baking sheet once the lettuce leaves are on the sheet.

Separate the radicchio leaves and arrange them together to form a cup. Tuck the radicchio cup into the crudités and fill with Green Goddess Dip.

Garnish with celery leaves.

Shop this recipe

Ingredients

Dip

4 ripe avocados, peeled and pitted

3 garlic cloves

1 cup chopped scallions

3 tbsp chopped fresh dill

¼ cup chopped flat-leaf parsley

2 tbsp lemon juice

1 tbsp lime juice

3 tbsp Colavita Extra Virgin Olive Oil

Kosher salt

Freshly ground black pepper

Thinly sliced scallions and chopped dill, for garnish

Crudités

1 bunch celery, reserve leaves, cut on a bias, about 2 inches long

8 medium zucchini, cut on a bias, about 2 inches long

2 large fennel bulbs, cut on a bias, about 2 inches long

1 ½ lbs green beans, stems cut off, blanched and shocked

1 ½ lbs sugar snap peas, blanched and shocked

3 heads Belgian endive

3 heads baby romaine or romaine leaves with stems trimmed

Colavita Extra Virgin Olive Oil

Kosher or sea salt

Freshly ground black pepper

Celery leaves, radicchio leaves, for garnish

Directions

Dip

Process avocados, garlic, scallions, dill, parsley, lemon juice, lime juice, and EVOO in a food processor until a thick green puree results. Adjust seasoning with salt and pepper.

Dip can be made up to 2 days ahead. Store dip, covered, in the refrigerator.

Sprinkle with scallions and dill before serving.

Crutités

Toss vegetables with EVOO and kosher or sea salt before arranging them in your display.

Arrange vegetables on a large baking sheet once the lettuce leaves are on the sheet.

Separate the radicchio leaves and arrange them together to form a cup. Tuck the radicchio cup into the crudités and fill with Green Goddess Dip.

Garnish with celery leaves.

Green Goddess Dip with Crudités

Ingredients Directions

Green Goddess Dip with Crudités

Challah with Seven Spices

Build Your Own Chicken and Vegetable Fajitas

Green Goddess Dip with Crudités

Ingredients

Directions

Shop this recipe

Ingredients

Directions

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