Blue Cayenne

Cheddar and Scallion Dip

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Ingredients

• 4 oz. cream cheese (at room temperature and cubed)
• 2 T. mayonnaise
• 1 scallion (thinly sliced)
• 1/4 t. fine sea salt or to taste
• Black pepper to taste
• 1/4 t. sweet paprika
• 1 to 2 T. fresh lemon juice (as needed)
• 1/2 C. sharp Cheddar (finely grated)
• 1 small garlic clove (mashed to a paste-optional)
• Hot sauce to taste

Instructions

1. Combine cream cheese, mayonnaise, scallion (green onion), salt, pepper and paprika in the bowl of your food processor. Process until the ingredients reach a smooth consistency. Add lemon juice to your taste and to thin the dip a bit. Add cheddar (I used a Tillamook Sharp Cheddar) and optional mashed garlic clove and continue to process until your dip is creamy and smooth.
2. Garnish with chopped scallions.

Spicy Cauliflower and Potato Soup

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Ingredients

• 1 large cauliflower
• 2 medium russet potatoes
• 2 T. olive oil
• 1/2 t. each ground cinnamon, cumin and coriander
• 1/2 to 1 T. harissa paste (or to taste)
• 1 15-ounce can of fire-roasted tomatoes
• 5-6 C. vegetable broth
• 1/2 C. toasted sliced almonds
• 3/4 C. heavy cream
• 3/4 C. half and half
• Salt and pepper
• Chopped cilantro and sour cream to garnish

Instructions

1. Cut the cauliflower into small florets. Peel and cube the potatoes.
2. Heat olive oil in a soup pot or Dutch oven. Fry spices and harissa paste in the hot olive oil stirring constantly. This will take one or two minutes. Add the cauliflower, potato cubes, tomatoes, broth and almonds. Cover and cook for about 30 minutes until the cauliflower and potatoes are tender.
3. Blend the soup but leave some texture in the soup. Add the cream and half and half. Season with salt and pepper to your taste. Add more broth if your soup is too thick. Add more harissa paste (I used Trader Joe's brand.) if you want more spice. I enjoy spicy food but 1/2 T. of harissa was enough for me in this soup. I'm sure that depends upon the harissa you are using. (Harissa, for the uninitiated, is a hot Tunisian chili pepper paste. The paste has gotten a lot of attention in recent years and is now pretty commonly available in markets. There is a really special harissa that contains rose petals that is more difficult to source.)
4. Serve garnished with chopped cilantro and a dollop of sour cream.

Nutrition

Calories

2617 cal

Fat

231 g

Carbs

87 g

Protein

67 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Frosty Lime Sherbet

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Ingredients

• 1 1/3 C. fresh citrus juice (from 4 limes, 1 orange and 2 lemons)
• 1 C. granulated sugar
• 1 C. water
• 1 1/2 C. full-fat plain yogurt
• 1/2 t. fine grain sea salt

Instructions

1. Zest the limes and set them aside.
2. Juice the limes, oranges and lemons and strain the juice. You will need 1 1/3 C. of fresh juice--- 3/4 C. fresh lime juice, 1/4 C. fresh orange juice and 1/3 C. fresh lemon juice. Refrigerate the juices until cold.
3. Combine the sugar and water in a small saucepan over medium heat and cook (stirring) until the sugar is dissolved. This will give you a simple syrup for your sherbet. Cool and then refrigerate.
4. Combine the chilled juices, the chilled simple syrup and the yogurt and whip to combine. I used a hand-held mixer. You want the ingredients to form a smooth liquid.
5. Freeze in your ice cream maker. When the mixture begins to thicken in your ice cream maker, add the lime zest and the 1/2 t. salt. Continue to freeze. Once your sherbet is frozen, serve or store in your freezer.
6. Garnish with lime zest and a sprig of mint.

Nutrition

Calories

1139 cal

Fat

5 g

Carbs

260 g

Protein

19 g

Click Here For Full Nutrition, Exchanges, and My Plate Info