creamy onion dip + crunchy crudités

january 24, 2016

homesweet

Middle school is my first real memory involving football. Mr. Thielman's PE class, 7th grade, and a whole lot of time spent running up and down the field, usually without any idea of where, exactly, I was running to. I guess you could say that field sports have never really been my thing, especially football. Playing it, throwing it, even watching it has never really stuck. I was the string bean with her head in the clouds practicing her fouette turns and pirouettes on the turf, to Mr. Thielman's dismay, and I much preferred my version of football to his. I just remember thinking that there were so many rules, so much stopping and going, and I just didn't have the patience for it. 

I have the attention span of a gnat when it comes to watching sports games, but the combination of friends and (always) good food gets me in the spirit and excited for the occasional game. Growing up, my dad would take me to see the Padres play on Sunday afternoons. We'd zip over to San Diego, mitts in hand, and I'd be contemplating the treats I planned to eat. There were always charred sausage dogs with peppers, onions, and a whole lot of yellow mustard. We'd sometimes get nachos, cotton candy (always blue, per my request,) and would almost always finish the day with a massive cone of swirled soft serve. I loved these Sundays with Dad, and they're absolutely the root of my love for game time treats. 

While I absolutely love all of the foods listed above, and then some, I always appreciate a lighter option to crunch on while a game is on. With Super Bowl Sunday coming up quick, I've started thinking about what I'll be bringing to the party this year. Enter: this onion dip. It's creamy, simple, and a total crowd pleaser. You can enjoy it with raw veggies, crackers, or salty potato chips (my achilles heel), making it the perfect snack platter to bring to a gathering, sports related or not. It's deceivingly healthy, so whip up a bowl and dig in without even thinking twice. 

What snacks are you cooking up for Super Bowl Sunday this year? Be sure to share your thoughts below! 

Happy snackin' :)

creamy onion dip + crunchy crudités

serves a crowd

ingredients - 

  • 2 cups plain greek yogurt (my go-to is Fage, full fat or 2%) 
  • 1 Tbsp Worcestershire sauce 
  • 4 medium yellow onions, chopped finely
  • 1/3 cup olive oil 
  •  2 cloves of garlic, minced 
  • scallion, finely chopped 
  • fresh black pepper, to taste 
  • sea salt, to taste 
  • fresh veggies of your choosing, crackers, and/or potato chips 

Heat a large cast iron pan, pour in a few glugs of olive oil (~1/4 cups). Add chopped onions and a pinch of salt. Adjust heat to medium. You're caramelizing your onions, which will take some time and patience. Stir your onions frequently and do not increase heat. Your onions will slowly being to deepen in color. The onions are done when they are a rich brown color. This process will take between 15 - 30 minutes, longer if you crowd your pan. *Note - if your onions begin to burn, reduce your heat a bit and add a splash or water, wine, or balsamic vinegar to your pan and continue to cook. 

When the onions are near done, add garlic and allow to cook for a few minutes. Remove the pan from heat and stir in your Worcestershire sauce. Allow the onion mix to cool. 

Combine your onions and greek yogurt in a medium mixing bowl, stirring until evenly mixed. Fold in a generous amount of fresh ground black pepper and salt to taste. Top with a handful of chopped scallions.

Enjoy your onion dip right in that moment, or store in the fridge for up to two days. The dip tastes the richest and creamiest if it's allowed to sit for a few hours before consuming, in my opinion. :) Enjoy!

summertime tomato salad 

july 20, 2015 

As summer flies by and temps rise my meals have grown increasingly simple. Work days end with picnics and walks on the Charles and weekends are filled with sun-drenched adventures on the beach and on the road. I've been living on big colorful salads, veggie sandwiches, overnight oats, and many other tasty meals with cooling effects. It's hot out, and while I'm wonderfully thawed out after this winter, I'm avoiding my oven and stove every chance I get. Lucky for me, there's a fantastic farmer's market just a quick walk away, and lately I've been enjoying (maybe hoarding) more of these summertime jewels than most may know what to do with. 

I love tomatoes, especially the ones that come straight from the vine and have that earth-meets-summer-meets-woodsy smell about them. It's just the best, and it's a flavor I crave all winter long. While these beauties can be dressed up - I prefer to eat them simply. Fresh is best when it comes to this easy recipe, it won't be nearly as enjoyable and deeelicious once the season has passed, so hop to it! This dish should be enjoyed outside in the sunshine. Enjoy!

summer tomato salad - 

inspired & adapted by The Canal House ladies 

serves 2 generously 

  • 4 large heirloom tomatoes, cored and sliced into wedges
  • 2 handfuls of cherry tomatoes, halved 
  • really good extra-virgin olive oil
  • chives, finely chopped
  • fresh ground pepper
  • flaky salt, Maldon is my go-to
  • spoonful of mayonnaise 

Prep for this simple and seasonal meal is no fuss. Arrange prepared tomatoes on two plates, spoon a bit of mayonnaise on the side, drizzle with a healthy amount of olive oil, a sprinkle of chopped chives, fresh ground pepper, and a pinch of Maldon salt on top. Enjoy alfresco in good company :).

 

frittata + goat cheese and spring greens

may 13, 2015

Spring has finally sprung in the Northeast. I know I sound like a broken record at this point, gushing about the sunshine and warmth we're finally experiencing here in Boston, but after such a long and cold winter I feel I've earned the right to obsess. Boston is in full bloom, and it feels like an entirely different city. Suddenly there are all sorts of open air markets and art walks popping up in every nook and neighborhood, lending the perfect excuse to soak up some sun and explore this city.

The longer days have made me feel lighter, with morning runs and sunset walks along the Charles River becoming a part of my daily routine. All of this activity and energy has (obviously) led to an increase in appetite as well, and I've found myself craving something bright and satisfying morning, noon, and night. After some time spent weaving through the market I filled my bag with what looked the best and most fresh, asparagus, tuscan kale, and chives. As much as I love veggies on their own, I decided to add some eggs to make a healthy but hearty springtime meal. This frittata is versatile, light, and a snap to whip up. It's full of good greens n' things and topped with goat cheese, chives, and lemon thyme right from my little window box. Enjoy this frittata in good company for breakfast, lunch, dinner and anytime in between. Bon appetit!

spring frittata -

serves 4 

  • 6 eggs
  • 1/2 cup milk
  • 2 Tbsp refined coconut oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 handfuls tuscan kale, ripped into pieces 
  • 8 spears asparagus, chopped into bite size pieces
  • 1 tsp lemon thyme, minced
  • 1 Tbsp chives, minced
  • 2 oz crumbled goat cheese 
  • salt to taste
  • fresh ground pepper to taste 

Preheat your oven to 400°.

Prepare the onion, garlic, kale, and asparagus as instructed above. Quick tip - asparagus has a natural breaking point. Bend each spear until it snaps, discarding the root side of the stalk. 

Melt the coconut oil in an 8 inch cast iron pan over low heat. Add the onion and garlic to the pan and sauté until the onion is soft and translucent. Add the asparagus and cook until bright green. Next, add your kale and cook down until wilted. In the meantime, whisk 6 eggs together in a medium bowl, then adding the milk, salt, and pepper. Once the kale has cooked down, pour the egg mixture evenly over the sautéed vegetables. Increase heat to medium, and allow the eggs to cook until the outside edges begin to set, roughly 5 minutes. *Do not stir or shake at any point! Remove from heat and crumble any desired amount of goat cheese on top (go wild if you're a cheese lover like me). Top it off with a sprinkling of minced chives and lemon thyme, then placing the frittata in your oven to bake for 15-20 minutes. It's done when it appears golden-brown and has completely set in the middle. Remove from the oven and let cool for at least 10 minutes. Enjoy warm or at room temperature anytime of the day!