Stonyfield partnered with Late July this month to challenge their Clean Plate Club members to make a perfect dip recipe using Stonyfield Greek.
When it comes to dips, sour cream and onion is a clear winner for me. It’s just the right amount of sweetness and tag. But it’s also probably as unhealthy as you can go. This is a dip that’ll treat you just as nice and that you can really fill up on.
Using Stonyfield Greek in this dip gives you the creaminess and tang of sour cream but with protein instead of fat. The avocado and olive oil add richness but are both fats you can feel good about dipping into.
My favorites with the dip were the Mild Green Mojo and Red Hot Mojo tortilla chips. The Mild Green Mojo have a slight tang from sour cream powder that pairs well with the creamy Greek in the dip. The Red Hot Mojo’s the spiciest of their flavors(which automatically made it a favorite of mine) and adds a kick to the dip’s sweetness.
Creamy Avocado Onion Dip
Prep time: 10 minutes
Cook time: 1 minute
Ingredients(Serves about 4 people):
- 1 medium-sized avocado
- 2 Tablespoons plain 0% Stonyfield Greek
- 1/2 teaspoon salt
- 1 Tablespoons olive oil
- 2 Tablespoons minced onions
- 1/2 teaspoon onion powder
Method:
- Pit and seed the avocado and put the meet in a small mixing bowl.
- Mash the avocado with a fork until it’s smooth and uniform in color.
- Add in the Stonyfield Greek, salt, and olive oil and mix.
- In a small pan, heat some cooking oil and sauté the minced onions quickly until they turn brown(this shouldn’t take more than 30 seconds). Keep the pan moving so that they don’t burn.
- Add the onions and onion powder to the dip and mix until smooth.
- Transfer the dip to a serving bowl and serve with chips and crudités.
I really love baked beans. Who doesn’t? What I don’t love is spending hours cooking them in a hot kitchen when it’s already 80 degrees outside. Why can’t people appreciate baked beans more in the winter when we’re all freezing? It’s a mystery.
Last week on the 4th I needed a vegetarian dish that could sit in a cooler all day. Immediately my mind jumped to baked beans, but as soon as I ruled out cooking those for 4 hours I remembered this old favorite.
I first posted this recipe over a year ago. The photos weren’t that good, the recipe wasn’t very clearly written, and my readership was drastically lower than what it is today, so I figured it’d be best to just give it a whole new post. And it definitely deserves one.
You can use three cans of any type of beans; I think the ones listed have the most neutral flavor so they take on the sauce well. To make this completely vegan, you can substitute maple syrup or agave for the honey.
Caramelized Onion and Balsamic Vinegar Bean Salad
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients(Makes 4-6 servings):
- 1 15oz can of chickpeas
- 1 15oz can of pinto bean
- 1 15oz can of cannellini beans
- 1 onion, julienned
- 2 Tablespoons olive oil
- 1/2 cup balsamic vinegar
- 1 Tablespoon honey
- 1/4-1/2 teaspoon salt to taste
- 2 Tablespoons extra virgin olive oil for finishing(optional)
Method:
- In a large bowl, combine all of the different beans.
- Heat the 2 tablespoons of oil in a pan over medium heat.
- Add in the julienned onions and sauté for about 10-15 minutes until the onion has turned translucent and slightly crusty.
- Remove from the heat and add it in with the beans.
- Reduce the balsamic vinegar in a small sauce pan to about half of its original volume by bringing it to a rolling boil for 5 or so minutes. If it over-reduces and starts to harden into a taffy, remove the pan from the heat and stir in some hot water to thin.
- Add the reduced vinegar, honey, salt and extra virgin olive oil if using to the beans and onions.
- Mix well until the sauce coats all of the beans. Serve hot or cold.
20 minutes for a tasty bowl of beans? I’ll take that.
This school year I’m doing something different. For the first time, I’m completely off of meal plan. That means I’m making every meal for myself, 3(who am I kidding? 5) times a day.
I did enjoy dropping into the cafeteria and piling up options from the salad bar from time to time, or bumping into friends to have dinner with. But this undoubtedly feels better for me. I feel comfortable grocery shopping and making meals for myself, even if half of those meals are made in a microwave and completely unphotogenic. And it’s still easy to eat meals with friends, just at different places.
There are times, however, when it’s inconvenient. Tuesday and Thursdays I have class all day. There’s simply no time to cook. Because of that, I usually make meals like this frittata the day before to heat up and serve when I’m in a rush—a much better option than fast food. While a traditional frittata is baked, this one is made entirely on the stovetop; it’s for no reason other than I hate moving things around, and this is easy enough that anyone can do it. .
Stovetop Kale And Mushroom Frittata
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients(Makes 3 or 4 servings):
- 12 medium eggs
- 3/4 cup mushrooms
- 1/2 an onion, diced
- 2 Tablespoons oil
- 1 cup chopped kale
- Salt to taste
Method:
- In a large bowl, crack and beat the eggs. Set aside.
- Heat the oil in a 9 or 10-inch frying pan with a lid over medium heat. Sauté the onions and mushrooms until both are cooked. Remove these from the pan briefly.
- Put the pan back on the stove and pour in the beaten eggs. After 10 seconds or so, evenly distribute the mushrooms and onions throughout the batter.
- Gently press the kale on top into the raw egg and put the lid on the pan.
- Leave the frittata on the stove for 10 or 15 minutes undisturbed as it cooks. It will be ready when the egg in the center of the pan has set.
- When cooked, remove the pan from the stove and gently jiggle it to unstick the frittata from the bottom. Move to a plate to cut and serve.
I get about 3 meals out of one pan. Frittatas are great because they work for any meal of the day. I’d happily eat this for all 3.
