Spring Vegetable Garden Appetizer

 

Today I’m trying a fun food for all your spring and Easter get-togethers, a Spring Vegetable Garden using hummus and fresh baby carrots, radishes, asparagus, celery, peppers, and sugar snap peas.  You can vary the vegetables according to your preference and availability. Use the smallest part of your celery bunch with the green attached. I’m currently able to get local baby carrots with greens attached. There is so much greens I must remove half or it fills the dish.  If you can’t get those, use small carrots and even cut them smaller and shorter. Watch for spring crops of asparagus and the fresh little peas. You can cut half off so it fits the dish.  (For my far north readers, pin this recipe for your spring crops later.)

I’m using my basic hummus recipe, but feel free to use your favorite. Double the basic hummus recipe using 2 drained cans  of chickpeas.  If buying commercial hummus, use 2 10-oz. hummus containers. This is the base for your garden and should be at least one inch deep in your dish. You may substitute your favorite dip if it is thick enough to support your little veggies in a vertical position.

Classic Hummus

Use organic when available. It's great with veggies or pita chips as an appetizer or snack.

Servings 4

Ingredients

• 1 (15 ounce) can garbanzo beans, drained, liquid reserved
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 drops sesame oil, or to taste (optional)
• baby veggies or cut veggies like carrots, celery, spring peas, radishes, asparagus, peppers 

Instructions

• Place all ingredients in food processor
• Blend until smooth
• Stream reserved bean liquid into the mixture as it blends until desired consistency is achieved but keep it thick for appetizer garden
• Double recipe for hummus 

  Instructions for Spring Garden Appetizer

  • Double recipe for hummus or use your favorite dip
  • Fill bottom of serving dish with 1 to 2 inches of hummus
  • Place baby veggies in the hummus vertically
  • Serve with pita chips or veggies
    
  • Enjoy! 
    

    

Spring Hummus Vegetable Garden Appetizer

Use organic when available, serves 6

Ingredients

• 20 oz or more of hummus or dip
• 6 small carrots with green attached
• 6 celery heart stalks with green attached
• 6 asparagus
• 6 radishes with greens attached
• 6 sugar snap peas or snow peas
• 6 small peppers
• optional fresh parsley or other herb for garnish

Instructions

• Spread hummus to fill bottom of a deep baking dish 2 to 3 inch
• If desired, blanch asparagus (I like them raw, but it's an option)
• Cut asparagus in half
• Cut radishes in half
• Cut any celery, carrots, or peas that are too tall
• Arrange a row of carrots like a garden
• Repeat with celery, radishes, sugar snap peas, peppers, and asparagus
• You should now have 6 rows of veggies
• Optional garnish with fresh herbs
• Serve with whole grain crackers and a tray of more spring veggies

Enjoy!

 

 

 

This dish was shared on St. Pete’s Channel 10, Good to Know Segment:

How to Impress Your Easter Guests with Creative Snacks & Thrifty Tablescapes

 

 

 

 This post was shared on these fabulous link parties!

Roasted Potatoes & Spinach

 

                                 Originally published on comfortspringstation.com on 3/4/24 

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I love a side dish that includes fresh greens. It not only has a great flavor, but also ups the nutrition. Today’s recipe is roasted potatoes mingled with fresh spinach in a sauce of garlic, butter, and fresh rosemary. You can finish with a good shredded hard cheese like Parmesan or Pecorino if you like.

 

 

 

 

Roasted Potatoes & Spinach

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, salt and fresh rosemary

Use organic when available. Serves 4

Ingredients

• 12 small potatoes quartered
• 4 tbsp butter or margarine
• 4 cloves garlic minced
• 2 tbsp fresh rosemary chopped
• 2 cups fresh spinach
• salt and pepper to taste
• optional shredded cheese like Parmesan

Instructions

• Preheat oven to 400 degrees F (200 degrees C)
• Place potatoes in a single layer in oven-proof casserole dish
• Melt butter in a skillet over medium heat
• Add garlic, and cook for a minute until starts to brown
• Stir in rosemary and cook just until fragrant
• Pour sauce over potatoes
• Season with salt and pepper
• Roast uncovered in oven for about 30 minutes until potatoes are fork tender
• Remove from oven and toss with spinach and grated cheese if using
• Return to oven for 1 to 2 minutes until spinach has wilted

Enjoy!

  

 

 

 

 

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