Trading Post: No excuses for missing your veggies
Looking for ways to get more fresh vegetables in your diet?
The first recipe, for a vegetable-and-whipped-cream-cheese spread, comes from Dotti Milner of Springfield, Ill., who describes it as an appetizer “chock full of crunchy garden vegetables.”
The second recipe, from Cooking Light magazine, is a colorful mix of carrot ribbons, spring onions and radishes with a sprinkling of light, lemon dressing served on slices of goat cheese.
Garden Vegetable Spread
2 (8-ounce) cartons spreadable plain cream cheese
1/2 cup finely chopped green pepper
2 celery ribs, finely chopped
2 medium carrots, finely chopped
6 radishes, finely chopped
5 teaspoons sweet onion, finely chopped
1 1/2 teaspoons dill weed
Snack crackers, pita bread or fresh vegetables
In a bowl, combine the first seven ingredients. Chill. Serve with a variety of crackers or veggies. Makes 6 cups.
Raw Spring Vegetable Salad With Goat Cheese
2 medium carrots
1/4 cup thinly sliced spring onion
1 (8-ounce) bunch radishes with tops
1 tablespoon thinly sliced fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (4-ounce) package goat cheese, cut into 8 slices
Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.
Wash radishes and radish greens thoroughly; drain and pat dry. Cut radishes into thin slices to equal 13/4 cups; thinly slice radish greens to equal 1 cup. Add radishes, radish greens, basil and next 4 ingredients (through pepper) to carrot mixture; toss gently to coat.
Arrange goat cheese on a serving platter; top with salad. Serve immediately.
Makes 4 servings (2 cheese slices and about 1 cup salad each).
The Trading Post is searching for gluten-free recipes. If you have some good ones, please share.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or email@example.com. Please include your name, city and daytime phone number.