DomestiKatedLife

A Boston-Based Lifestyle Blog

Tag Archives: vegetables

Veggie Dip Bowls with Alouette.

They say a party with out cake is just a meeting. Well, I say a party without appetizers fits the same criteria. Even if I’m just having a few people over for casual drinks, I almost always make two things: a cheese plate and a small crudité platter. I always feel like I’m being super healthy when I make a veggie and dip tray, but let’s be honest — vegetables are only there as vehicles to get the most amount of dip possible in my mouth — real talk people! Alouette Cheese sent me some of their new Le Bon Dips to try and I attempted a little stylists’ trick to make my crudité look extra appealing: I made a dip bowl out of veggies!

You can try this trick at home, it’s very simple. Start with a small head of raddichio, purple cabbage, or savoy cabbage (or get creative with other vegetables! Slice a small sliver off the bottom of the head of cabbage so that it can sit flat without rolling. Then slice the top inch or so off the top of the head to form the bowl shape. Next you have to hollow it out, using a sharp knife at an angle, slice what should be a cone-shaped hole out of the center of the head, leaving about half an inch of a bowl border around the edges. Use a smaller paring knife to cut away pieces from the inside and keep removing the insides until you have a bowl that works for your plate. Then fill that veggie bowl up with your favorite dip! I tried the Alouette Le Bon Dip in fire roasted vegetable and basil, zucchini, parmesan — try adding a few fresh herbs to the top of the dip before you serve it for a special touch!



Please note: This post was sponsored by Alouette Cheese, all opinions, ideas, recipes and photography are my own.

Farmer’s Market Pasta.

I have started a fun little summer challenge: on Tuesdays and Fridays I have been hitting up the Copley Square Farmers Market on my lunch break and try to make a dinner completely out of ingredients from the vendor stands. There is one particular vendor that makes amazing fresh pastas which has been a great base to feature all of the delicious crisp veggies I have been able to get at the market. So farmers market pasta is becoming a new staple.20140713-193838-70718068.jpg

It’s the same process each week: boil water for the pasta and steam the veggies on top. Then in a pan, melt 1 tbsp of butter and sauté the veggies and a few minced shallots: add 1/4 cup of white wine and reduce the mixture. Then toss the pasta in with a few tablespoons of the pasta water and coat with the sauce and vegetables. Then top with a fresh squeeze of lemon juice, salt and pepper, and Parmesan cheese. This week I made it with English peas, heirloom carrots, and yellow summer squash, but have also tried garlic scapes, zucchini, and broccoli. It’s healthy, local and so tasty! 20140713-193835-70715137.jpg20140713-193836-70716109.jpg20140713-193837-70717091.jpg