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05/02/2023

Avocado Dip
Think beyond guac. This bright green dip is full of flavor, (thanks to cilantro and lime!) and the perfect partner to totchos.

Yields:
1 serving(s)
Ingredients
2 small poblano peppers
2 cloves garlic, not peeled
1 small jalapeño
1/2 medium onion, halved
1 tbsp. olive oil
2 ripe avocados
1 bunch cilantro, including stems
1/4 c. fresh lime juice (from about 3 limes)
Kosher salt
Totchos, for serving
Directions
SAVE RECIPE
Step 1
Heat broiler.
Step 2
On rimmed baking sheet, toss poblanos, garlic, jalapeño, and onion with oil. Broil, turning peppers once halfway through, until vegetables are deeply charred, 6 to 8 minutes. Let cool, then use paper towel to remove any skins and seeds.
Step 3
Transfer vegetables to blender along with avocados, cilantro, lime juice, 1/4 cup water, and 1/2 teaspoon salt and puree until smooth, adding additional 1 tablespoon water if needed. Serve with totchos.

04/02/2023

Onion Flatbread
There's no shortage of flavor in this crowd-pleaser.
Yellow onion, red onion, and fennel add tons of flavor to store-bought pizza dough. It's the perfect appetizer or light dinner for the middle of winter, when most other produce isn't in season.

Yields:
4 - 6
Total Time:
30 mins
Ingredients
Flour, for surface
1 lb. pizza dough, at room temperature
Cornmeal, for baking sheet
1 1/2 tbsp. Dijon mustard
4 oz. thinly sliced provolone cheese
1 small yellow onion, thinly sliced
1 small red onion, thinly sliced
1 small bulb fennel, cored and thinly sliced
2 tsp. fresh thyme leaves
1 1/2 tbsp. olive oil
Kosher salt and pepper
2 oz. fontina cheese, coarsely grated
Finely chopped flat-leaf parsley, for sprinkling
Directions
SAVE RECIPE
Step 1
Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F).
Step 2
On lightly floured surface, shape pizza dough into 14-inch oval. Place on cornmeal-dusted or parchment-lined baking sheet. Spread with mustard, then top with provolone.
Step 3
In large bowl, toss onions, fennel, thyme, oil and 1/2 teaspoon each salt and pepper; fold in fontina. Scatter over dough and bake until crust is golden brown and vegetables are just tender, 10 to 12 minutes. Sprinkle with parsley before serving.

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