Rankin323web

Best Spinach Dip Ever
• 1 (16oz.) container sour cream
• 1 cup mayonnaise
• ½ (10 oz.) package frozen chopped
spinach, thawed and drained
• 1 (4 oz.) can water chestnuts,
drained and chopped
• 1 (1.8 oz.) package dry leek
soup mix
• 1 (1 lb.) loaf round sourdough
bread
Mix sour cream, mayonnaise, spinach,
water chestnuts, and dry leek soup
together in a medium bowl. Chill in
the refrigerator 6 hours or overnight.
Slice off the top of the sourdough
round and pull out the soft interior,
leaving a sturdy bread bowl. Fill with
spinach mixture. Tear removed bread
chunks into pieces for dipping.
Avocado Green Goddess
Salad Dressing
• 1 avocado
• 1 juice of lemon
• 1 clove of garlic grated
• ¼ cup plain yogurt
• 1 tsp. Worcestershire sauce
• 2 Tbsp. green onions minced
• 2 Tbsp. fresh basil
• 1 tsp. salt
• ½ tsp. pepper
Place all ingredients in a food
processor or blender and puree until
smooth. Add water as needed. Serve
over green salad or use as a dip for
veggies.
Festive Corn & Broccoli
• 1 pkg. (16oz.) frozen chopped
broccoli, thawed
• 1 can (7oz.) Mexicorn, drained
• ¼ cup butter, cubed
• 1 tsp. dried basil
• ½ tsp. salt
• 1/8 tsp. garlic powder
• 1/8 tsp. pepper
In a large cast iron or other heavy
skillet, combine the broccoli, corn,
and butter; cook over medium heat
until butter is melted. Stir in the basil,
salt, garlic powder and pepper. Cover
and cook until vegetables are tender,
8-10 minutes, stirring occasionally.
Roasted Cabbage
• 2 Tbsp. extra virgin olive oil
• ½ head green cabbage, cut into
4 wedges
• 1 pinch garlic powder, or to taste
• 1 pinch red pepper flakes, or to taste
• Salt and black pepper to taste
• 2 lemons, halved
Preheat the oven to 450 degrees.
Brush both sides of each cabbage
wedge with olive oil. Sprinkle garlic
powder, pepper flakes, salt and
pepper over each wedge. Arrange
wedges on a baking sheet. Roast in
the preheated oven for 15 minutes;
flip cabbage and continue roasting
until browned and charred in some
areas, about 15 minutes more.
Squeeze lemon over each wedge
and serve.
Pesto Penne with
Shrimp and Peas
• 12 oz. penne paste
• 2 cups baby spinach
• 1 cup fresh basil
• 1/3 cups plus 1 Tbsp. extra virgin
olive oil
• ¼ cup grated parmesan,
plus more for serving
• ¼ cup pine nuts or almonds
• 1 clove garlic, minced
• Kosher salt
• Ground black pepper
• 1 lb. peeled and deveined
medium shrimp
• 1 cup peas
• Crushed red chili flakes (optional)
In a large pot of salted boiling water,
cook pasta until firm to the bite.
Drain reserving 1 cup pasta water
and return to pot. Meanwhile, make
pesto: In a small food processor
fitted with a metal blade, pulse
spinach, basil, and 1/3 cup olive oil
until combined. Add parmesan,
pine nuts or almonds and season
with salt and pepper. In a large skillet
over medium heat, heat remaining
tablespoon olive oil. Add shrimp and
cook until pink, about 3-4 minutes.
Add pasta pesto and peas to skillet
and toss until completely combined.
Stir in ¼ cup pasta water and stir until
creamy. Sprinkle with parmesan and
chili flakes.
Hometown RANKIN • 43