Friday, May 28, 2010

Smoked Salmon Dip

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.

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  • 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.

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Recipe courtesy of Everyday Food, May 2010

Brinkley's Farm Spring CSA - Week 5

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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!!

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The pepper plants aren’t too much further behind, they are at the bloom stage.

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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…

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