Thursday, January 20, 2011

Versatile Vegetables

I've got a case of the boredom blues.  One good thing about being stuck at home is watching Rachel Ray for new cooking inspiration.  Here's a great idea she came up with for kids-on-the-go, I'll be doing this next week for sure.  I know I'm not the only one that has a million of these containers piled up in the cabinet, I'm excited to put them to use.  Try the carrot dip recipe below!

Here's what you'll need:

  • -2 cups Greek yogurt
    -Juice of 1 lemon
    -1 tablespoon chopped fresh dill
    -1 clove grated garlic
    -Salt & pepper
    -Assorted veggies (carrots, celery, bell pepper, or zucchini)
  • Here's what you'll do:
  • -Preheat oven 425
    -Toss carrots in EVOO & sprinkle with salt/pepper
    -Roast until tender, about 20 minutes
    -Process carrots in food processor until pureed & smooth
    -Add remaining ingredients and process till smooth
  • Fill bottom of your container with dip, add veggies & enjoy the next day!

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