Spinach

I feel about as comfortable making “game day” food as I do about pulling Udon noodles from scratch, which is to say: not very.

But in anticipation of our cozy game day together this year, I thought it might be fun to make some Super Bowl classics, like foods preceded by the word “buffalo” and dips presented in bread bowls. My children thrilled at the latter. (They passed on the buffalo cauliflower ).

This past month, I’ve tried a number of recipes for spinach-artichoke dip, most of which have been delicious, all of which have called for heaps of mayonnaise, sour cream, cream cheese, mozzarella, and parmesan.

The version I liked best is based on Martha Stewart’s hot crab dip , which calls for sautéing shallots, adding spices, then making a creamy sauce with half and half, cream cheese, and cheddar.

I use this formula here, omitting most of the spices, and using parmesan in place of cheddar. I also use my favorite grilled artichoke hearts from Trader Joe’s, a pantry staple for this recipe , and fresh baby spinach as opposed to frozen (though I’m sure frozen would work just fine here).

The result? Heaven! Rich but not exceedingly so, the flavors of the artichoke hearts and spinach prevailing. With the only prep being to mince shallots, coarsely chop artichoke hearts, and grate parmesan, this dip comes together incredibly quickly, and best of all, you can prep as you go: while the shallots sweat, chop the artichoke hearts; while the cream cheese slowly melts into the simmering half and half, grate the parmesan.

You can serve this dip several ways:

1. Warm, just-cooked, in a serving dish.
2. Broiled in a shallow dish for 2 to 5 minutes, until slightly blistered.
3. In a bread bowl! If you have made my mother’s peasant bread , that’s all you need to know. Watch the video above (or below) for a little more guidance.

Serve it with crackers, chips, fresh bread, or vegetables. Go Team! 🎉🎉🎉🎉

PS: 12+ Favorite Dips for Super Bowl Sunday and Beyond

How to make spinach-artichoke dip

Gather your ingredients: These are the grilled artichoke hearts from Trader Joe’s I love:

Finely dice a shallot or two to yield 1/2 to 1 cup:

Add the shallots to a pot with a couple tablespoons of olive oil and a pinch of salt:

Sweat over low heat, covered, for 5 minutes:

Meanwhile coarsely chop the drained artichoke hearts:

Add the artichoke hearts to the pot and cook for 30 seconds:

Add a heap of spinach and a pinch of salt to the pot:

Let cook for a minute undisturbed; then use tongs to help the spinach wilt down.

Add half and half and cream cheese and stir to combine.

Add some parmesan and stir to combine.

You can serve this straight from the pot or …

… transfer the mixture to a small oven-safe dish and …

… broiler it for a few minutes, keeping a close watch:

OR: MAKE A BREAD BOWL 🤗🤗🤗🤗 This is simply one of the peasant bread loaves , innards removed and drizzled with olive oil, the cavity filled with dip, all roasted together for roughly 10 minutes at 450ºF.

Serve with more crackers, chips, or veg!

Description

I love using Trader Joe’s grilled artichoke hearts in this recipe, which are found in the store’s main grocery aisle, as opposed to the refrigerated or freezer aisles. If you can’t find them, use canned, which typically are 14 oz. each. Be sure to drain the can first; then coarsely chop the hearts.

For the dip:

• 2 tablespoons olive oil
• 2 shallots minced, to yield 1/2 to 1 cup
• salt
• 10 – 14 ounces artichoke hearts, see notes above, I love the grilled artichoke hearts from Trader Joe’s
• pinch crushed red pepper flakes
• 10 ounces baby spinach
• 3/4 cup half and half
• 8 ounces cream cheese, cut into small cubes
• 1/2 cup ( 1.3 ounces | 38 g ) grated Parmigiano Reggiano
• flaky sea salt and pepper to taste

For serving:

• crackers, bread, chips, vegetables — whatever you like
• to make a bread bowl, follow this peasant bread recipe

1. Place the oil and shallots in a large pot over high heat. Season with a pinch of salt. As soon as the oil and shallots begin to sizzle, give them a stir, turn the heat to low, and cover the pot. Cook 5 minutes.
2. Meanwhile, coarsely chop the artichoke hearts.
3. After 5 minutes, remove the lid from the pot, add a pinch of crushed red pepper flakes and give everything a stir. Turn heat to medium. Add the artichoke hearts and cook 30 seconds.
4. Add all of the spinach and season with a pinch of salt. Let spinach stand undisturbed for about 60 seconds; then use tongs to rearrange the spinach from the bottom of the pot to the top, until it has all wilted down.
5. Add the half and half and bring to a simmer. Add the cream cheese. Stir until the cream cheese has melted. Add the parmesan and stir to combine.
6. Taste. Add flaky sea salt to taste until it tastes nicely seasoned — I had a few big pinches. Add pepper to taste if you wish.
7. To finish: transfer dip — or a portion of it — to a small, shallow, oven-safe vessel. Transfer to the broiler for 3 – 5 minutes or until blistered to your liking, keeping a close watch the entire time. Or, make a bread bowl: remove the “innards” from 1 loaf of my mother’s peasant bread recipe, fill the cavity with the spinach artichoke dip, transfer the filled bowl to a sheet pan, nestle the torn bread “innards” all around, drizzle with olive oil, and roast at 450ºF for roughly 10 minutes or until lightly golden.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dip
• Method: Stovetop
• Cuisine: American

Description

I love using Trader Joe’s grilled artichoke hearts in this recipe, which are found in the store’s main grocery aisle, as opposed to the refrigerated or freezer aisles. If you can’t find them, use canned, which typically are 14 oz. each. Be sure to drain the can first; then coarsely chop the hearts.

For the dip:

• 2 tablespoons olive oil
• 2 shallots minced, to yield 1/2 to 1 cup
• salt
• 10 – 14 ounces artichoke hearts, see notes above, I love the grilled artichoke hearts from Trader Joe’s
• pinch crushed red pepper flakes
• 10 ounces baby spinach
• 3/4 cup half and half
• 8 ounces cream cheese, cut into small cubes
• 1/2 cup ( 1.3 ounces | 38 g ) grated Parmigiano Reggiano
• flaky sea salt and pepper to taste

For serving:

• crackers, bread, chips, vegetables — whatever you like
• to make a bread bowl, follow this peasant bread recipe

1. Place the oil and shallots in a large pot over high heat. Season with a pinch of salt. As soon as the oil and shallots begin to sizzle, give them a stir, turn the heat to low, and cover the pot. Cook 5 minutes.
2. Meanwhile, coarsely chop the artichoke hearts.
3. After 5 minutes, remove the lid from the pot, add a pinch of crushed red pepper flakes and give everything a stir. Turn heat to medium. Add the artichoke hearts and cook 30 seconds.
4. Add all of the spinach and season with a pinch of salt. Let spinach stand undisturbed for about 60 seconds; then use tongs to rearrange the spinach from the bottom of the pot to the top, until it has all wilted down.
5. Add the half and half and bring to a simmer. Add the cream cheese. Stir until the cream cheese has melted. Add the parmesan and stir to combine.
6. Taste. Add flaky sea salt to taste until it tastes nicely seasoned — I had a few big pinches. Add pepper to taste if you wish.
7. To finish: transfer dip — or a portion of it — to a small, shallow, oven-safe vessel. Transfer to the broiler for 3 – 5 minutes or until blistered to your liking, keeping a close watch the entire time. Or, make a bread bowl: remove the “innards” from 1 loaf of my mother’s peasant bread recipe, fill the cavity with the spinach artichoke dip, transfer the filled bowl to a sheet pan, nestle the torn bread “innards” all around, drizzle with olive oil, and roast at 450ºF for roughly 10 minutes or until lightly golden.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dip
• Method: Stovetop
• Cuisine: American

Find it online : https://alexandracooks.com/2021/02/05/spinach-artichoke-dip/

Last month, while reminiscing about grocery shopping and specifically about a broccoli salad from a favorite market in Minnesota, I found myself scouring Pinterest for broccoli salad recipes.

A few caught my eye, namely one from The Modern Proper, for its likeness to the Byerly’s salad I so adore. And a few others did as well: one speckled with farro and feta from Walder Wellness; another with cheddar and sunflower seeds from Cookie & Kate; and another with tamari-roasted almonds from Love and Lemons.

1. Charred Broccoli Chopped Salad

This chopped salad is dressed in an addictive, spicy cashew dressing that comes together in no time: all of the ingredients — cashews, rice vinegar, honey, oil, fish sauce, crushed red pepper flakes, and garlic — get thrown into a food processor at once. While it’s whirling, you stream in water, and depending on how much you add, you can use the resulting emulsion as either a dip or dressing.

2. Charred Broccoli Salad with Almonds & Dates

In this Carla Lalli Music recipe, halved broccoli heads sear stovetop for five minutes on one side and one to two on the other. The result is firm stalks with tender, charred florets. When you first taste this salad, you may find it sturdier than you are used to. But as you continue to eat it, which I suggest you do with a fork and knife, I think you’ll find the texture surprisingly nice, a refreshing change from fork-tender broccoli.

3. Broiled Broccoli Chopped Salad with Tahini Dressing

I make this tahini salad dressing in huge batches because it is so tasty and keeps well for weeks: it’s got a nutty, earthy flavor as well as great acidity and heat, too. This dressing is inspired by the cashew dressing noted above, but this one is vegan.

4. Raw Broccoli, Cauliflower & Pepita Salad

This salad is inspired by one made at Pizza Buono, a favorite local spot. It’s raw. It’s vegan. It’s gluten- and nut-free. And it happens to be delicious. Who would suspect that raw, shaved broccoli and cauliflower would pair so nicely with sesame seeds and pepitas? I add a little heat (jalapeño and red pepper flakes), sliced scallions, red onion, and a little dried fruit (dates) for a touch of sweetness. This recipe yields an enormous salad, more than enough for one dinner and lunch the following two days.

5. Cabbage and Broccoli Slaw with Miso-Carrot Dressing

This recipe employs a cabbage-salting technique I learned from The Slanted Door cookbook. It’s a simple process: Place cabbage in a large bowl, sprinkle with a small handful of salt, and massage it into the cabbage. Let stand for 15 minutes, then rinse in cold water.

Salting the cabbage draws out some of its moisture, which allows it to better soak up the dressing. It also softens the shreds, which makes it easier to eat. This slaw contains scallions, toasted almonds, and pumpkin seeds, and it’s dressed in a very light, miso-carrot dressing. You can use shredded broccoli or cauliflower in this salad.

6. Broccoli Crunch Salad

This is my latest, favorite creation: quickly blanched broccoli — florets + stems — dressed in my favorite coleslaw dressing, a mix of buttermilk, sour cream, vinegar, salt and sugar. The addition of quinoa bulks it up, and lots of toasted nuts, seeds, and dried fruit give it the loveliest crunch.

7. Roasted Broccoli Salad with Cranberry, Farro, and Fetafrom Walder Wellness

This roasted broccoli salad is dressed with a simple oregano and red wine vinaigrette, and it’s mixed with farro, dried cranberries, and crumbled feta — looks and sounds so good!

Image via Walder Wellness

8. Love & Lemons Best Broccoli Salad

In this Love & Lemons salad, broccoli florets are marinated in a creamy, mustardy dressing along with dried cranberries and tamari-roasted almonds. It’s a great packable and portable picnic salad, well suited for make-ahead lunches as well.

Image via Love & Lemons

9. Cookie and Kate’s Favorite Broccoli Salad

In this Cookie + Kate broccoli salad, raw, chopped broccoli is dressed in a honey-mustard vinaigrette, then mixed with toasted sunflower seeds, dried cranberries, and cheddar cheese.

Image via Cookie + Kate

10. The Modern Proper’s Broccoli Salad

This cold broccoli salad is studded with crisp bacon, diced red onion and chewy raisins, then tossed in a creamy homemade dressing. As noted above, it reminds me so much of the Byerly’s salad.

Image via The Modern Proper

Description

Adapted from Carla Lalli Music’s Where Cooking Begins

Notes:

• As noted in the post above, the broccoli in this salad is pan-seared, which allows the edges to get charred while keeping the stalks/bodies firm. I think you should make the recipe once as directed — the texture may be firmer than you are used to, but I think you’ll find it really nice and refreshing as you eat it. If you find it too firm, next time, sear the broccoli for a longer amount of time on the second side.

• I find small heads of broccoli work best for this salad.

• This is a salad that can be tailored to your liking. Depending on the size of your dates, you may only need 4 or 5. You may find that the honey is unnecessary given the dates provide a nice sweetness. (I always add the honey.)

• If you can’t find Marcona almonds, regular almonds are fine — I’ve been using roasted, salted almonds. Other cheeses could work in place of the cheddar, though the cheddar is really nice.

• 2 to 3 small broccoli heads, 1.25-1.5 lbs.

• extra-virgin olive oil

• kosher salt

• freshly ground pepper

• 1 tablespoon vinegar, such as apple cider or white balsamic, plus more to taste

• 1 teaspoon honey or maple syrup, plus more to taste

• nice flaky sea salt, such as Maldon, for finishing

• 5 to 6 Medjool dates, pitted and roughly chopped

• 1/2 cup salted Marcona (or other) almonds, roughly chopped

• 2 ounces aged or sharp cheddar, shaved with a vegetable peeler

1. Trim woody ends from broccoli stalks, then cut heads away from stems. Peel stems and halve lengthwise. Cut broccoli heads in half through the crown to create two lobes (don’t separate into florets).
2. Heat a large skillet over medium-high heat. Add 2-3 teaspoons oil to pan. Place broccoli in skillet cut side down. Season all over with salt and pepper to taste. Cook undisturbed for about 5 minutes or until the undersides are well browned but broccoli is still crunchy — a cake tester should meet firm resistance when inserted into thickest part of stem.
3. Turn heads over onto floret size for a minute, just to lightly brown rounded sides, then transfer to a cutting board.
4. When cool enough to handle, cut broccoli heads and stems into 1/4-inch (or slightly larger) slices and transfer to a large serving bowl. Add the vinegar, 1 tablespoon olive oil and the honey. Season generously with sea salt. Toss. Taste. Adjust seasoning with more olive oil, vinegar, and salt to taste — I’ve consistently been adding at least another tablespoon each of oil and vinegar. And I find the broccoli can really handle the sea salt, so don’t be shy — salt till it tastes good.
5. Add the almonds and dates and toss again. Add the cheddar and toss one final time. Serve immediately or let stand for hours before serving. This salad gets even better as it sits — the dates, almonds, and cheddar soak up the dressing, while the broccoli remains firm (while also absorbing the flavors of the dressing). This is a salad to be eaten with a knife and fork.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Stovetop