I decided on an indulgent treat to start off the long weekend and make a Friday night even more pleasurable after a hectic week. This dip is super creamy and perfect topped on sliced baguette that’s been crisped in the oven.
- 1/4 cup mayo (used Greek yogurt)
- 4 oz reduced fat cream cheese
- 1 Tbsp capers
- 1 Tbsp red onion
- 2 tsp lemon juice
- 1/2 tsp prepared horseradish
- 4 ounces smoked salmon, divided
- 1 Tbsp parsley, garnish
Combine all ingredients and TWO ounces smoked salmon in a food processor, process until smooth. Remove blade and stir in the remaining 2 ounces smoked salmon, coarsely chopped. Top with chopped fresh parsley and serve with crostini.
Recipe courtesy of Everyday Food, May 2010
Brinkley's Farm Spring CSA - Week 5
2 heads green buttercrunch lettuce $4.00
2.5 lbs zucchini $5.00
1 pint sugar snaps $3.00
Updates on Our Garden
The tomato plants our thriving, they have really taken off and even have numerous little green tomatoes now!!
The pepper plants aren’t too much further behind, they are at the bloom stage.
Fingers crossed that I will get a few figs this year off of my newly planted Fig Tree last fall. There’s some little buds progressing…