Caramelized Onion and Goat Cheese Dip
For a smoother dip, process in a food processor instead of mixing by hand.
- 1 tablespoon olive oil
- 2 cups diced onion (about 1 medium)
- 1 garlic clove, minced
- salt and pepper, to taste
- 1 cup sour cream
- 4 oz. soft goat cheese
- 1/4 cup finely chopped fresh chives
Add oil to a skillet and preheat over medium-low heat until oil starts to shimmer. Add onions and garlic, season with salt and pepper. Cook, stirring often, until onion caramelizes and turns a deep golden brown. Set aside to cool slightly.
Meanwhile stir together sour cream and goat cheese, mashing the goat cheese with a fork to break it up. Stir in the caramelized onions and garlic along with the chives. Taste and season again with salt and pepper. Cover and refrigerate at least one hour before serving.
Makes approximately: 2 cups
Tortellini
SaladThis is an original recipe by me, Melissa, The
Alchemist
Ingredients
2 - 9 or 10 oz packages of fresh Antica cheese tortellini - Cooked according to package directions, rinsed and cooled slightly.
A bunch of fresh spinach - about a bag of it. I used some from Paradise Organics fresh picked from the farm, so I didn't measure it.
2/3 cup fresh grated Il Villagio Parmesan cheese - or a little more to taste -sorry I didn't weigh this! About a handful.
A dry pint (2 cups) (170 g.) of cherry tomatoes - washed and halved
4 oz. Specs sliced black olives, drained
8 oz. (227 g.) Columbus salami or pepperoni, diced in bite sized chunks
Fresh basil - washed and cut into slivers - to taste, about a small handful of leaves
Italian Salad Dressing to taste
Mezzetta Marinated artichoke hearts
Directions
Wash and dry the spinach and cut it into about 1 or 2 inch slices. Add the cooked tortellini to a large bowl and all the rest of the ingredients except the salad dressing. Start with a smaller amount of spinach if you think you may have a lot. Toss it all together. Add salad dressing to coat lightly. Taste it and add salt and pepper to taste. Add more spinach if you think it needs it. If you are going to put it in the fridge for later, I'd do it now with a light coat of dressing so the flavors can marry. If you are going to eat it now, go ahead and more dressing if you think it needs it.
Ingredients
2 - 9 or 10 oz packages of fresh Antica cheese tortellini - Cooked according to package directions, rinsed and cooled slightly.
A bunch of fresh spinach - about a bag of it. I used some from Paradise Organics fresh picked from the farm, so I didn't measure it.
2/3 cup fresh grated Il Villagio Parmesan cheese - or a little more to taste -sorry I didn't weigh this! About a handful.
A dry pint (2 cups) (170 g.) of cherry tomatoes - washed and halved
4 oz. Specs sliced black olives, drained
8 oz. (227 g.) Columbus salami or pepperoni, diced in bite sized chunks
Fresh basil - washed and cut into slivers - to taste, about a small handful of leaves
Italian Salad Dressing to taste
Mezzetta Marinated artichoke hearts
Directions
Wash and dry the spinach and cut it into about 1 or 2 inch slices. Add the cooked tortellini to a large bowl and all the rest of the ingredients except the salad dressing. Start with a smaller amount of spinach if you think you may have a lot. Toss it all together. Add salad dressing to coat lightly. Taste it and add salt and pepper to taste. Add more spinach if you think it needs it. If you are going to put it in the fridge for later, I'd do it now with a light coat of dressing so the flavors can marry. If you are going to eat it now, go ahead and more dressing if you think it needs it.
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