We recently ate at a new Mexican restaurant in town. They had a Butternut squash dip on the menu, I liked the idea of it but theirs was very greasy. Here is my attempt of a healthier and more delicious dip.
Roasted Squash and Poblano Dip
1 small butternut squash peeled, seeded and cubed
1 c eggplant cubed ( peeled or unpeeled is fine)
2 poblano peppers cut into 1 ” pieces
1 onion peeled and sliced into 8ths
1 tomato sliced into wedges
1 T olive oil
1 t salt
1/4 t pepper
1 t chopped garlic
2 t cumin
1 T lime juice
Queso Fresco and Chopped Cilantro for garnish if desired
Place cut vegetables on a baking sheet ( I used a silpat to prevent sticking) add oil and toss until vegetables are coated. Sprinkle with salt and pepper. Bake at 425 for 20 minutes or until squash is fork tender/soft. Let cool for 5 minutes. Add to a food processor or blender or mash by hand until smooth but not pureed, I like it better with a little texture. Stir in cumin, garlic and lime juice. place in serving dish and top with queso fresco and chopped cilantro if desired. Serve with tortilla or pita chips. This would also be a great filling for veggie enchiladas or tacos.
I was not sure I would ever post this recipe here. It is kind of a family treasure. My Oma (grandmother in German) would make this for every family gathering, it was our favorite, and now my mom makes it for all the special occasions. Everyone I know who has tried it loves it, it is so simple but so good. It is not the traditional warm German potato salad, we never had that, this was the only potato salad I ever knew until I was a teen. I have tried adding some other ingredients or doing it a little different but it is just not the same. It has to be made just the way Oma taught me. So I have been sitting on this recipe not sure if it was a sacred family secret, and then my mom asked me to share it (said it would be perfect for Summer barbecues) so I guess it is ok to let the family treasure out of the bag. Hope you enjoy it as much as we do.
Oma’s Potato Salad
5 lbs red skinned potatoes
1 c mayo
1 c dill pickles chopped, **only use Claussen or other high quality refrigerated pickles
1 cup red onion chopped
1/2 c of the juice from the pickle jar
salt and pepper
Boil unpeeled red potatoes whole in salted water until they are cooked through. Use a fork to test doneness. Drain and wait until the potatoes are cool enough to handle but still warm (very important). Peel and cut into bite sized pieces and place into a large bowl. while the potatoes are still warm pour 1/2 or the pickle juice over the top ( 1/4 c) When the potatoes are warm they absorb the pickle juice like a sponge, much like salting fries when they are still warm. Stir in the mayo, chopped pickles and onions and rest of the pickle juice. stir until combined and add salt and pepper to taste. Chill and serve. ( Although my son likes it best when it is still a little warm)
This is an easy and quick side dish or weeknight meal that captures the season’s flavors.
Warm Apple, Bacon, and Spinach Salad
5 slices of bacon chopped into 1″ pieces
1/4 c chopped onion
1 apple, chopped into bite sized pieces ( I left the skin on)
2 T apple cider vinegar
2 t honey
6 c fresh spinach
1/4 c pepitas (roasted and salted pumpkin seeds)
In a large fry pan, cook bacon over med high, add onions and cook until crisp, add apples and cook for 2 min, add honey and vinegar until heated through ( if you bacon is very fatty drain off all but 2 T fat before adding the honey and vinegar)
Add warm apple mixture to spinach toss and sprinkle with pepitas and serve.