Sooooo now that all the kids are buzzing after their first Garden to Table session, how about trying out some of the recipes this weekend??? :)
Classic Spinach Dip
Ingredients
2 cups frozen chopped spinach (thawed)
1 ½ cups sour cream
1 cup mayonnaise
1 pkg. dry spring vegetable soup mix
1 can water chestnuts chopped
Method
Squeeze spinach until dry
Mix all ingredients and refrigerate until ready to use,
ideally a couple of hours.
Serve with crackers or pumpernickel bread.
Homemade Crackers
Ingredients
3 Cups All purpose flour or a mix of all purpose and
whole meal flour
2 teaspoons sugar
2 teaspoons salt
4 tablespoons olive oil
1 cup water
Optional toppings: Tbsp fennel seeds, 1 Tbsp poppy
seeds, 1 tsp salt
Method
Heat oven to 230 degrees C
Mix together dry ingredients
Add oil and water and stir until a soft sticky dough
is formed. Add tiny amounts of water if dough too dry
Divide dough into 2 balls.
Pat dough into a thick square with your hands
On a lightly floured surface roll the dough into a
large thin rectangle.
Brush the surface lightly with water
Sprinkle on seasonings if using
Cut the dough into cracker sized rectangles and place
on baking paper on baking sheet. Prick
each cracker with a fork
Bake for 12-15 min. Thinner crackers will bake quicker.
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What a spread!
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Ingredients
1 - 2 cloves of garlic
2 cups packed stemmed parsley
Pinch of salt
¼ cup sunflower seeds
½ cup grated parmesan cheese
2/3 cup olive oil
Method
Place garlic, parsley, salt, sunflower seeds and
cheese into food processor. Process until
a paste forms. Gradually blend in olive oil.
Add salt and pepper to taste.
The Foxes and the Foxy Ladies hope you enjoy these delicious recipes :)
