6-8 Servings
What You Want:
1 cup collard greens | chopped 1 cup contemporary spinach | chopped 2 garlic cloves | minced
1 small purple onion | diced
1 cup roasted purple pepper | diced 12 oz cream cheese | softened
1⁄2 cup bitter cream
1 cup shredded Mozzarella cheese 1⁄2 cup grated Parmesan cheese
1 tbsp Simply Savor® Cajun seasoning (modify to style) 1⁄2 tsp smoked paprika
1⁄2 tsp garlic powder
1⁄4 tsp Liquid Smoke (non-compulsory, for further smokiness) Simply Savor® Smoked Applewood Salt to style
Black pepper to style Garnish:
Chopped inexperienced onions or parsley
Preheat your oven to 375°F
What To Do:
Put together the Greens:
Warmth a big skillet over medium warmth and drizzle with olive oil. Sauté the purple onion and bell peppers till softened, about 4 minutes. Add the collard greens and spinach, cooking till wilted and tender. Season with a pinch of salt and pepper.
Combine the Base:
In a big mixing bowl, mix softened cream cheese and bitter cream. Whisk till easy and creamy. Fold the sautéed vegetable combination into the cream cheese base.
Add the shredded cheddar, Parmesan cheese, and seasonings. Stir till nicely mixed.
Bake:
Switch the combination to a greased baking dish or cast-iron skillet. Easy the highest and sprinkle with somewhat further parmesan, if desired. Bake for 20–25 minutes, or till the dip is bubbly and frivolously browned on prime.
Garnish and Serve:
Take away from the oven and permit to chill for five minutes. Garnish with chopped inexperienced onions or parsley. Serve heat with tortilla chips, toasted bread, contemporary veggies or as a aspect dish.
Miso Caramel Candy Potatoes
4-6 Servings
Prep Time: quarter-hour Cook dinner Time: half-hour
What You Want:
Candy Potatoes: 4 medium, washed and halved lengthwise Olive Oil: 2 tablespoons
Salt: 1⁄2 teaspoon
For the Miso Caramel Sauce:
White Miso Paste: 2 tablespoons
Brown Sugar: 1⁄2 cup
Unsalted Butter (or vegan butter): 4 tablespoons
Heavy Cream (or coconut cream for vegan choice): 1⁄4 cup Water: 2 tablespoons
Vanilla Extract: 1 teaspoon
For Garnish:
Flaky sea salt
Chopped roasted pecans or walnuts (non-compulsory)
Preheat the oven to 400°F
What To Do:
Put together the Candy Potatoes:
Brush the reduce sides of the candy potatoes with olive oil and sprinkle with salt. Place the candy potato halves reduce aspect down on a lined baking sheet. Roast for 25–half-hour, or till the candy potatoes are tender and caramelized on the underside.
