<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
xmlns:content="http://purl.org/rss/1.0/modules/content/"
xmlns:wfw="http://wellformedweb.org/CommentAPI/"
xmlns:dc="http://purl.org/dc/elements/1.1/"
xmlns:atom="http://www.w3.org/2005/Atom"
xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
>
<channel>
<title>make-ahead Archives - That Square Plate</title>
<atom:link href="https://www.thatsquareplate.com/tag/make-ahead/feed/" rel="self" type="application/rss+xml" />
<link>https://www.thatsquareplate.com/tag/make-ahead/</link>
<description>Making Your Tastebuds Dance Since 2014</description>
<lastBuildDate>Mon, 25 Jan 2016 20:20:09 +0000</lastBuildDate>
<language>en-US</language>
<sy:updatePeriod>
hourly </sy:updatePeriod>
<sy:updateFrequency>
1 </sy:updateFrequency>
<generator>https://wordpress.org/?v=6.7.2</generator>
<site xmlns="com-wordpress:feed-additions:1">77745879</site> <item>
<title>Hummus with Paprika and Whole Chickpeas</title>
<link>https://www.thatsquareplate.com/hummus/?utm_source=rss&utm_medium=rss&utm_campaign=hummus</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Tue, 24 Mar 2015 21:45:00 +0000</pubDate>
<category><![CDATA[Appetizers]]></category>
<category><![CDATA[Dips]]></category>
<category><![CDATA[appetizer]]></category>
<category><![CDATA[chickpeas]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[garlic]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[hummus]]></category>
<category><![CDATA[lemon]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[olive oil]]></category>
<category><![CDATA[Our Favorites]]></category>
<category><![CDATA[tahini]]></category>
<category><![CDATA[vegetarian]]></category>
<category><![CDATA[Whitney's Favorites]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=1369</guid>
<description><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2015/03/802-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Hummus with Paprika and Whole Chickpeas | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" fetchpriority="high" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/802-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/802-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/802-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/802-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/802.jpg 2048w" sizes="(max-width: 300px) 100vw, 300px" data-wp-pid="1383" nopin="nopin" /><p> This hummus + pita chip was a Sunday venture after I saw this recipe from Food & Wine’s Annual Cookbook 2009.  After making it, I’ve decided it’s the only way I’m making hummus again. The…</p>
<p>The post <a href="https://www.thatsquareplate.com/hummus/">Hummus with Paprika and Whole Chickpeas</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2015/03/802-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Hummus with Paprika and Whole Chickpeas | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/03/802-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/802-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/802-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/802-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/03/802.jpg 2048w" sizes="(max-width: 300px) 100vw, 300px" data-wp-pid="1383" nopin="nopin" /><p> This hummus + pita chip was a Sunday venture after I saw <a title="Israeli Hummus with Paprika & Whole Chickpeas" href="http://www.foodandwine.com/recipes/israeli-hummus-with-paprika-and-whole-chickpeas-cocktails-2009" target="_blank">this recipe</a> from <a title="Food & Wine Annual Cookbook 2009" href="http://www.amazon.com/gp/product/1603200541/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1603200541&linkCode=as2&tag=thasqupla-20&linkId=A45Y44H27Q6U2TVK" target="_blank">Food & Wine’s Annual Cookbook 2009</a>.</p>
<a href="http://www.amazon.com/gp/product/1603200541/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1603200541&linkCode=as2&tag=thasqupla-20&linkId=A45Y44H27Q6U2TVK"></a> Click to Buy ( < $5)
<p> After making it, I’ve decided it’s the only way I’m making hummus again. The texture was smooth and perfect, and the taste was divine. I, of course, needed something to serve with the hummus, so I made some homemade pita bread. There’s nothing like a fresh pita from the oven, I have now learned. The <a title="Pita recipe (original)" href="http://cooking.nytimes.com/recipes/1016071-homemade-pita-bread" target="_blank">pita recipe</a> I found was from <a title="Pita recipe" href="http://cooking.nytimes.com/recipes/1016071-homemade-pita-bread" target="_blank">NYTimes.com</a>. I just found it googling. </p>
<p>Of course, you can store-buy the pitas, it would be a thousand times easier, but I just wanted a Sunday project. It totally paid off, in my opinion. And it won’t be the last time I’ll make these puffy, soft, delicious little guys. It wasn’t difficult, just a matter of having a little extra time… (isn’t it always??) I’ll link my pita-venture <a title="Pita Bread" href="http://www.thatsquareplate.com/recipe/pita-bread/">here</a> when I get it posted. </p>
<p><span id="more-1369"></span></p>
<p>Anyways, onto the recipe:</p>
<p>Here’s what you need: </p>
Dried chickpeas, baking soda, garlic cloves, extra-virgin olive oil, cumin, tahini, lemon juice<br />salt, paprika, & parsley
<p>For the hummus, I covered the 1/2 lb. dried chickpeas in a bowl with 2 inches of water and soaked them overnight with 1 tablespoon of baking soda in order to soften them up (this tip from <a title="Food & Wine Annual Cookbook 2009" href="http://www.amazon.com/gp/product/1603200541/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1603200541&linkCode=as2&tag=thasqupla-20&linkId=A45Y44H27Q6U2TVK" target="_blank">the cookbook</a>). Refrigerate overnight.</p>
Soak dried chickpeas with baking soda overnight
<p>Drain the chickpeas and rinse with cold water.</p>
<p>Place chickpeas in a medium saucepan and cover with about 2 inches of fresh water. Add garlic cloves (no need to peel right now) and bring to a boil.</p>
Bring to a boil, then simmer
<p>Simmer for about 40 minutes, until tender. Drain chickpeas with a colander and reserve 6 tablespoons of the cooking liquid and 2 tablespoons of the chickpeas. Rinse them under cool water again and peel the garlic cloves. </p>
<p>In a food processor, puree the chickpeas with 1/4 cup (4 Tbsp.) of the cooking water, 1/4 cup of the olive oil, and 6 garlic cloves, 1/4 cup tahini, cumin, and lemon juice until creamy. Season with salt and transfer to a serving bowl.</p>
<p>Wipe out food processor (or use a smaller one) and add the rest (1/4 cup) of the tahini, 1/4 cup of olive oil, the rest of the (2 Tbsp.) reserved cooking water, 1 Tbsp. lemon juice, and garlic clove and puree. </p>
<p>Using a ladle, indent the center of the hummus.</p>
<p>Add the tahini-lemon mixture to the middle and sprinkle with cumin and paprika. Garnish with reserved whole chickpeas and parsley.</p>
<p>Serve with pita chips (<a title="Homemade Pita Bread" href="http://www.thatsquareplate.com/pita-bread/" target="_blank">here’s a homemade recipe if you’re adventurous!</a>)</p>
Hummus with Paprika and Whole Chickpeas
<p> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="oVQP" itemscope itemtype="http://schema.org/Recipe"> <div class="blog-yumprint-recipe-title" itemprop="name">Hummus with Paprika & Whole Chickpeas</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2015-03-24 15:44:10</div> <div class="blog-yumprint-recipe-summary" itemprop="description">Perfectly smooth hummus with lemon, garlic, cumin, and paprika. </div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/oVQP">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1/2 lb. dried chickpeas</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 Tbsp. baking soda</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">7 large garlic cloves, unpeeled</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/2 cup extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1/4 tsp. ground cumin, plus more for garnish</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1/2 cup tahini, at room temperature (see Note)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1/4 cup plus 1 Tbsp. fresh lemon juice</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">Salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">Paprika, for garnish</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">2-4 Tbsp. parsley, chopped</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">Pita bread, for serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">For the hummus, I covered the 1/2 lb. dried chickpeas in a bowl with 2 inches of water and soaked them overnight with 1 tablespoon of baking soda in order to soften them up (this tip from the cookbook). Refrigerate overnight.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Drain the chickpeas and rinse with cold water. Place chickpeas in a medium saucepan and cover with about 2 inches of fresh water. Add garlic cloves (no need to peel right now) and bring to a boil. Simmer for about 40 minutes, until tender. Drain chickpeas with a colander and reserve 6 tablespoons of the cooking liquid and 2 tablespoons of the chickpeas. Rinse them under cool water again and peel the garlic cloves.</li> <li class="blog-yumprint-method-item" yumprintitem="2">In a food processor, puree the chickpeas with 1/4 cup (4 Tbsp.) of the cooking water, 1/4 cup of the olive oil, and 6 garlic cloves, 1/4 cup tahini, cumin, and lemon juice until creamy. Season with salt and transfer to a serving bowl.</li> <li class="blog-yumprint-method-item" yumprintitem="3">Wipe out food processor (or use a smaller one) and add the rest (1/4 cup) of the tahini, 1/4 cup of olive oil, the rest of the (2 Tbsp.) reserved cooking water, 1 Tbsp. lemon juice, and garlic clove and puree.</li> <li class="blog-yumprint-method-item" yumprintitem="4">Using a ladle, indent the center of the hummus. Add the tahini-lemon mixture to the middle and sprinkle with cumin and paprika. Garnish with reserved whole chickpeas and parsley.</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Michael Solomonov</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.amazon.com/gp/product/1603200541/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1603200541&linkCode=as2&tag=thasqupla-20&linkId=A45Y44H27Q6U2TVK"> Food and Wine Cookbook 2009 </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food and Wine Cookbook 2009
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<p> </p>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Hummus with Paprika and Whole Chickpeas</span> was last modified: <span class="updated"> April 7th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/hummus/">Hummus with Paprika and Whole Chickpeas</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">1369</post-id> </item>
<item>
<title>Basil Pesto</title>
<link>https://www.thatsquareplate.com/basil-pesto/?utm_source=rss&utm_medium=rss&utm_campaign=basil-pesto</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Sat, 21 Feb 2015 04:49:14 +0000</pubDate>
<category><![CDATA[Sauces/Seasonings/Dressings]]></category>
<category><![CDATA[basil]]></category>
<category><![CDATA[cheese]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[crowd pleaser]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[garlic]]></category>
<category><![CDATA[Greg's Favorites]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[olive oil]]></category>
<category><![CDATA[Our Favorites]]></category>
<category><![CDATA[parmesan]]></category>
<category><![CDATA[pine nuts]]></category>
<category><![CDATA[Sauce]]></category>
<category><![CDATA[Super Easy]]></category>
<category><![CDATA[vegetarian]]></category>
<category><![CDATA[Whitney's Favorites]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=1287</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-800x532.jpg 800w" sizes="(max-width: 300px) 100vw, 300px" data-wp-pid="1288" nopin="nopin" /><p>It’s been a while since I’ve made fresh pesto, and I know it’s always such a perfect, light, and tasty sauce! This basil pesto was from Food & Wine 2009 Annual Cookbook (by Shea Gallante). Pesto is…</p>
<p>The post <a href="https://www.thatsquareplate.com/basil-pesto/">Basil Pesto</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-800x532.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1288" nopin="nopin" /><p>It’s been a while since I’ve made fresh pesto, and I know it’s always such a perfect, light, and tasty sauce! This basil pesto was from <a id="static_txt_preview" href="http://www.amazon.com/gp/product/1603200541/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1603200541&linkCode=as2&tag=thasqupla-20&linkId=H6UMCT24Z7LO32RC" target="_blank">Food & Wine 2009 Annual Cookbook</a> (by Shea Gallante). Pesto is a super easy sauce, and your fresh ingredients make this simple recipe unbeatable. The only prep work involved is toasting your pine nuts and grating the cheese (tough stuff)… (OR You could buy grated cheese, but what’s the fun in that??)</p>
<p><span id="more-1287"></span></p>
<p>Here’s what you need: </p>
<div id="attachment_1299" style="width: 610px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1299" class="wp-image-1299 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><p id="caption-attachment-1299" class="wp-caption-text">Basil Pesto Ingredients: Pine nuts, basil leaves, garlic cloves, Parmigiano-Reggiano cheese, extra-virgin olive oil Salt</p></div>
<p>In a small skillet, toast the pine nuts over medium heat. Stir for about 5 minutes until they start to brown just a bit. </p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1292 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-600x399.jpeg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-300x199.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-790x525.jpeg 790w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-1000x665.jpeg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-800x532.jpeg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Remove from heat to cool.</p>
<p>Add basil, garlic, cheese and toasted pine nuts in a food processor or blender until finely chopped.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1293 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-600x360.jpg" alt="" width="600" height="360" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-600x360.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-300x180.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-875x525.jpg 875w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-1000x600.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-800x480.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>While running, add your olive oil and keep blending until smooth and incorporated. Season with salt.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1302 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Serve with anything. I taste-tested with a slice of bread, but actually made pesto this time for a <em>Chicken Breasts with a Parmesan Crumb Topping </em>recipe from a new cookbook called <a id="static_txt_preview" href="http://www.amazon.com/gp/product/1445489066/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1445489066&linkCode=as2&tag=thasqupla-20&linkId=AFEPAZL67LVDPSFF" target="_blank">Step By Step Cook’s Encyclopedia</a>, pg 110. It called for pesto, so I used this basil recipe I saw in <a id="static_txt_preview" href="http://www.amazon.com/gp/product/1603200541/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1603200541&linkCode=as2&tag=thasqupla-20&linkId=H6UMCT24Z7LO32RC" target="_blank">Food & Wine 2009 Annual Cookbook.</a> (The Pesto recipe is also published in <a href="http://www.foodandwine.com/articles/promiscuous-food-recipes-that-pair-with-many-wines">Promiscuous Food: Recipes that Pair with Many Wines</a>, April 2008).</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1304 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-600x330.jpg" alt="" width="600" height="330" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-600x330.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-300x165.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-610x337.jpg 610w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-1000x551.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-800x440.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1305 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-001-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-001-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-001-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-001-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-001-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Pasta, breads, pizzas, and chicken dishes pair well with pesto. <a title="50 Things to Make With Pesto" href="http://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto.html" target="_blank">Here’s a handy guide from Food Network for 50 things to cook with pesto</a> to give you plenty more ideas. I will post the chicken recipe from tonight shortly!</p>
<p>Also, I’m planning on having a ‘monthly-or-so’ e-mail list for those of you who would like to keep up with my recipes. I’d much appreciate it! <a title="Register for 'That Square Plate'" href="http://www.thatsquareplate.com/wp-login.php?action=register">Here’s the link</a> to sign up and get on the e-mail list! Thanks!</p>
<p> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="n2Ik" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-1024x681.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Basil Pesto</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2015-02-20 19:57:55</div> <div class="blog-yumprint-serves">Yields <span itemprop="recipeYield">3</span></div> <div class="blog-yumprint-recipe-summary" itemprop="description">Fresh pesto makes any dish delicious! Use it as a pasta sauce, bread dip, chicken seasoning or pizza 'sauce.'</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/n2Ik">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Cook Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT5M">5 min <span class="value-title" title="PT5M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Total Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
</div> </div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-info-box"> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Cook Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT5M">5 min <span class="value-title" title="PT5M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 Tbsp. pine nuts</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">2 cups basil leaves</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">2 garlic cloves, smashed</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">6 Tbsp. Parmigiano-Reggiano cheese, freshly grated</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">6 Tbsp. extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">Salt, to season</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">In a small skillet, toast the pine nuts over medium heat. Stir for about five minutes until they start to brown just a bit. Remove from heat to cool.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Add basil, garlic, cheese and toasted pine nuts in a food processor or blender until finely chopped. While running, add your olive oil and keep blending until smooth and incorporated. Season with salt.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">*Can be frozen for 1 month.</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Shea Gallante</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.foodandwine.com/recipes/basil-pesto"> Food & Wine Annual Cookbook 2009 </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine Annual Cookbook 2009
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Basil Pesto</span> was last modified: <span class="updated"> October 4th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/basil-pesto/">Basil Pesto</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">1287</post-id> </item>
<item>
<title>Fall Harvest Salad</title>
<link>https://www.thatsquareplate.com/fall-harvest-salad/?utm_source=rss&utm_medium=rss&utm_campaign=fall-harvest-salad</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Wed, 10 Dec 2014 06:25:30 +0000</pubDate>
<category><![CDATA[Salads]]></category>
<category><![CDATA[Soups & Salads]]></category>
<category><![CDATA[apple]]></category>
<category><![CDATA[balsamic vinegar]]></category>
<category><![CDATA[cheese]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[food network]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[Our Favorites]]></category>
<category><![CDATA[pecans]]></category>
<category><![CDATA[salad]]></category>
<category><![CDATA[salad dressing]]></category>
<category><![CDATA[shallot]]></category>
<category><![CDATA[sweet]]></category>
<category><![CDATA[tyler florence]]></category>
<category><![CDATA[vinegar]]></category>
<category><![CDATA[white cheddar]]></category>
<category><![CDATA[Whitney's Favorites]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=836</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-300x199.jpeg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-300x199.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-1000x665.jpeg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-800x532.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218.jpeg 761w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="848" nopin="nopin" /><p>This salad was inspired by the Publix seasonal salad the Fall Harvest Salad. Its a go-to for me when its this time of year. Their salad dressing that comes with it is a little too…</p>
<p>The post <a href="https://www.thatsquareplate.com/fall-harvest-salad/">Fall Harvest Salad</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-300x199.jpeg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-300x199.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-1000x665.jpeg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-800x532.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218.jpeg 761w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="848" nopin="nopin" /><p>This salad was inspired by the Publix seasonal salad the Fall Harvest Salad. Its a go-to for me when its this time of year. Their salad dressing that comes with it is a little too thick for me, so I went to Google for a good easy-sounding, sweet dressing. I found a good recipe at <a title="Food Network Online" href="http://www.foodnetwork.com/" target="_blank">FoodNetwork.com</a> from Tyler Florence. a maple balsamic vinegar dressing <a title="Recipe on Food Network" href="http://www.foodnetwork.com/recipes/tyler-florence/fall-salad-recipe.html" target="_blank">from Tyler Florence’s Fall Salad Recipe</a>. Its a basic shallot/balsamic vinegar/dijon combo, but it adds maple syrup to sweeten it up. I also used one of those<a title="Sargento Parmentino" href="http://www.sargento.com/products/242/sargento-tastings-parmentino-cheese/" target="_blank"> Tastings from Sargento called Parmentino cheese</a> and cubed it into about 1/4 inch squares (any white semi-hard cheese will work). The candied pecans came from the Fall Salad recipe, and only takes a few minutes and 1/4 inch cubes of red apple. Craisins and/or bleu cheese would also be super fantastic on this, but I forgot :-/ (I hopefully won’t forget them at work tomorrow!) :-)</p>
<p><span id="more-836"></span></p>
<p>Here’s what you need:</p>
<p><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-839" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155.jpg" alt="Fall Harvest Salad" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155-1000x665.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p>Here’s how to do it:</p>
<p>Candy your pecans by melting butter and brown sugar over medium heat in a non-stick skillet. Once the butter is melted, add your pecans. Coat with butter/sugar mixture for about a minute and then transfer to a sheet of wax paper. Spread apart with tongs or fork and let cool.<img loading="lazy" decoding="async" class="aligncenter wp-image-852 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-845" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440.jpeg" alt="Fall Harvest Salad" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440-300x200.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440-789x525.jpeg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440-1000x665.jpeg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p>Make salad dressing: Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper (<a title="Recipe on Food Network" href="http://www.foodnetwork.com/recipes/tyler-florence/fall-salad-recipe.html" target="_blank">from Tyler Florence’s Fall Salad Recipe</a>)<img loading="lazy" decoding="async" class="aligncenter size-full wp-image-844" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827.jpeg" alt="Fall Harvest Salad" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827-300x200.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827-789x525.jpeg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827-1000x665.jpeg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p>Assemble the salad: Toss mixed greens with dressing and top with cheese cubes, apple cubes, and candied pecans.<img loading="lazy" decoding="async" class="aligncenter wp-image-848" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218.jpeg" alt="Fall Harvest Salad" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218.jpeg 761w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-300x199.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-1000x665.jpeg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-800x532.jpeg 800w" sizes="auto, (max-width: 800px) 100vw, 800px" /><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-846" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326.jpeg" alt="Fall Harvest Salad" width="800" height="534" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326-300x200.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326-600x401.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326-787x525.jpeg 787w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326-996x665.jpeg 996w" sizes="auto, (max-width: 800px) 100vw, 800px" /><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-847" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236.jpeg" alt="Fall Harvest Salad" width="800" height="601" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236-300x225.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236-600x451.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236-699x525.jpeg 699w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236-885x665.jpeg 885w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZqI" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/DSC_5640-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Fall Harvest Salad</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 19:05:42</div> <div class="blog-yumprint-serves">Serves 2</div> <div class="blog-yumprint-recipe-summary" itemprop="description">This salad will help you hang on to the fall just a little bit longer. The Fall Harvest Salad includes red apples, candied pecans, white semi-hard cheese, and a sweet maple balsamic dressing. </div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/lZqI">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Cook Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT3M">3 min <span class="value-title" title="PT3M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Total Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT13M">13 min <span class="value-title" title="PT13M"></span></div>
</div> </div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-info-box"> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Cook Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT3M">3 min <span class="value-title" title="PT3M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT13M">13 min <span class="value-title" title="PT13M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">2 Tbsp. Unsalted butter</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">2 Tbsp. Packed light brown sugar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1/2 cup Raw pecans</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1 Small shallot, finely diced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 tsp. Dijon mustard</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">2 tsp. Balsamic vinegar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1/4 cup Extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">2 tsp. Maple syrup</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">Kosher salt & Freshly ground black pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1-2 oz. Any semi-hard white cheese, e.g. sharp white cheddar, sliced in 1/4 inch cubes</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">1 Small red apple, sliced in 1/4 inch cubes</li> <li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">Mixed greens, For serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Candy your pecans by melting butter and brown sugar over medium heat in a non-stick skillet. Once the butter is melted, add your pecans. Coat with butter/sugar mixture for about a minute and then transfer to a sheet of wax paper. Spread apart with tongs or fork and let cool.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Make salad dressing: Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper (from Tyler Florence’s Fall Salad Recipe)</li> <li class="blog-yumprint-method-item" yumprintitem="2">Assemble the salad: Toss mixed greens with dressing and top with cheese cubes, apple cubes, and candied pecans.</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Whitney</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.foodnetwork.com/recipes/tyler-florence/fall-salad-recipe.html"> Dressing from Tyler Florence </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Dressing from Tyler Florence
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Fall Harvest Salad</span> was last modified: <span class="updated"> April 7th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/fall-harvest-salad/">Fall Harvest Salad</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">836</post-id> </item>
<item>
<title>Hearts of Palm Dip</title>
<link>https://www.thatsquareplate.com/hearts-of-palm-dip/?utm_source=rss&utm_medium=rss&utm_campaign=hearts-of-palm-dip</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Fri, 14 Nov 2014 02:49:07 +0000</pubDate>
<category><![CDATA[Appetizers]]></category>
<category><![CDATA[Dips]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[dip]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[fast]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[garlic]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[hearts of palm]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[lime]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[olive oil]]></category>
<category><![CDATA[simple]]></category>
<category><![CDATA[Super Easy]]></category>
<category><![CDATA[vegetarian]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=687</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="690" nopin="nopin" /><p>I usually try to stick to light courses for lunch, so on my day off, I made a dip for some pita chips that I saw in [none other than] our Food & Wine Cookbook.…</p>
<p>The post <a href="https://www.thatsquareplate.com/hearts-of-palm-dip/">Hearts of Palm Dip</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="690" nopin="nopin" /><p>I usually try to stick to light courses for lunch, so on my day off, I made a dip for some pita chips that I saw in [none other than] our Food & Wine Cookbook. This dip only needs a few things thrown into a food processor, and it’s done.</p>
<p>The simplicity of this dip baffled me, and also I had never had Hearts of Palm as a main ingredient in anything. I had only had them, really, in <a title="Felix's" href="http://www.felixsfishcamp.com/" target="_blank">Felix’s Fish Camp’s</a> <a title="Felix's house salad" href="http://www.foodspotting.com/places/12612-felix-s-fish-camp-restaurant-spanish-fort/items/489714-camp-salad" target="_blank">house salad</a> (which is absolutely delicious, by the way). I had some Pita Chips to dip in the final product, and to my surprise is was pretty good! Similar to a hummus. The hearts of palm made the dip very light, which is perfect for an easy, tasty lunch.<span id="more-687"></span></p>
<p>Here’s what you need:</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-688 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5031-600x387.jpg" alt="" width="600" height="387" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5031-600x387.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5031-300x194.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5031-1000x646.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5031.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Here’s how to do it:</p>
<p>Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. Scrape the paste into a food processor. Add the hearts of palm and oil and process to a medium-fine paste. Add the lime zest, season with salt and white pepper and pulse just to blend. Transfer the dip to a bowl and serve with plantain chips, pita chips or flatbreads.</p>
<p>Easy as that!</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-690 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p> <a title="Original Recipe" href="http://www.foodandwine.com/recipes/hearts-of-palm-dip" target="_blank">Link to the original recipe from Food & Wine</a></p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZLl" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Hearts of Palm Dip</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 21:28:35</div> <div class="blog-yumprint-serves">Serves 8</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/lZLl">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Total Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> </div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-info-box"> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 large garlic clove, minced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">Salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">Two 14-ounce cans hearts of palm, drained and rinsed</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/4 cup extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1/4 tsp. finely grated lime zest</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">Freshly ground white pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">Plantain chips, pita chips or flatbreads, for serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. Scrape the paste into a food processor. Add the hearts of palm and oil and process to a medium-fine paste. Add the lime zest, season with salt and white pepper and pulse just to blend. Transfer the dip to a bowl and serve with plantain chips, pita chips or flatbreads.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">The dip can be refrigerated for up to 2 days.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="www.foodandwine.com/recipes/hearts-of-palm-dip"> Food & Wine, Contributed by Grace Parisi </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine, Contributed by Grace Parisi
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Hearts of Palm Dip</span> was last modified: <span class="updated"> April 7th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/hearts-of-palm-dip/">Hearts of Palm Dip</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">687</post-id> </item>
<item>
<title>Mixed Green Salad with Blue Cheese Dressing</title>
<link>https://www.thatsquareplate.com/mixed-green-salad-with-blue-cheese-dressing/?utm_source=rss&utm_medium=rss&utm_campaign=mixed-green-salad-with-blue-cheese-dressing</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Wed, 12 Nov 2014 05:25:41 +0000</pubDate>
<category><![CDATA[Salads]]></category>
<category><![CDATA[Soups & Salads]]></category>
<category><![CDATA[apple]]></category>
<category><![CDATA[avocado]]></category>
<category><![CDATA[bleu cheese]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[dijon mustard]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[fast]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[mustard]]></category>
<category><![CDATA[salad]]></category>
<category><![CDATA[sherry vinegar]]></category>
<category><![CDATA[vegetarian]]></category>
<category><![CDATA[vinegar]]></category>
<category><![CDATA[walnut]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=508</guid>
<description><![CDATA[<img width="300" height="193" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-300x193.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Mixed Green Salad with Blue Cheese Dressing | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-600x386.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-800x515.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1963" nopin="nopin" /><p>This recipe is adapted from Food & Wine Annual Cookbook 2012 p 42 (by Laura Werlin) — and really the only reason it’s adapted is because Publix was out of fennel bulbs AND basil, I found out…</p>
<p>The post <a href="https://www.thatsquareplate.com/mixed-green-salad-with-blue-cheese-dressing/">Mixed Green Salad with Blue Cheese Dressing</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="193" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-300x193.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Mixed Green Salad with Blue Cheese Dressing | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-600x386.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-800x515.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1963" nopin="nopin" /><p><a title="Buy this for cheap on Amazon!" href="https://www.amazon.com/FOOD-WINE-Annual-Cookbook-2012/dp/1932624414/ref=as_sl_pc_tf_til?tag=thasqupla-20&linkCode=w00&linkId=FGT4CHWMOWYCJYGE&creativeASIN=1932624414" target="_blank">This recipe is adapted from Food & Wine Annual Cookbook 2012</a> p 42 (by Laura Werlin) — and really the only reason it’s adapted is because Publix was out of fennel bulbs AND basil, I found out my carrots were bad, I don’t care much for cucumbers, and I wanted to use mixed greens. Anyway, it may as well have been another recipe completely… so here we go! This turned into an amazing salad — I will definitely make it again when I can get my hand on ALL of the correct ingredients :-)</p>
<p><span id="more-508"></span></p>
<p>Recipe:</p>
<p>Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.</p>
<p>In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until <a title="Bleu Cheese Sherry Vinaigrette Dressing" href="http://www.thatsquareplate.com/recipe/bleu-cheese-sherry-vinaigrette-dressing/">the dressing</a> is creamy.<img loading="lazy" decoding="async" class="aligncenter wp-image-510 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Add the lettuce, apple, avocado, and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away. </p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1963 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-600x386.jpg" alt="Mixed Green Salad with Blue Cheese Dressing | That Square Plate" width="600" height="386" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-600x386.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-800x515.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><img loading="lazy" decoding="async" class="aligncenter wp-image-1965 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2-600x399.jpg" alt="Apple, Walnut, Avocado Salad with Blue Cheese Dressing | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2.jpg 1000w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p style="text-align: center;"><a title="Bleu Cheese Sherry Vinaigrette Dressing" href="http://www.thatsquareplate.com/recipe/bleu-cheese-sherry-vinaigrette-dressing/">Here’s the link to just the salad dressing</a></p>
<p style="text-align: center;"> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="l0Fs" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/salad1-600x386.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Mixed Green Salad with Blue Cheese Dressing</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-15 12:07:51</div> <div class="blog-yumprint-recipe-summary" itemprop="description">Fresh mixed greens with apple, avocado, walnuts, and blue cheese dressing. A fresh tasty salad that's worth your while!</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/l0Fs">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Total Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
</div> </div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-info-box"> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">Walnuts 1/2 cup</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">Shallot, very finely chopped 1 Tbsp.</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">Dijon mustard 1 1/2 tsp.</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">Sherry vinegar 3 Tbsp.</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">Kosher salt & freshly ground black pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1/4 cup Extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">4 oz. Bleu cheese, crumbled</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">Mixed greens for salad</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1 Fuji apple, cut into 1/2 inch dice</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1 Hass avocado, cut into 1/2-inch dice</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.</li> <li class="blog-yumprint-method-item" yumprintitem="1">In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Add the lettuce, apple, avocado, and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Whitney</div> <div class="blog-yumprint-adapted">
Adapted from Food & Wine </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Mixed Green Salad with Blue Cheese Dressing</span> was last modified: <span class="updated"> July 8th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/mixed-green-salad-with-blue-cheese-dressing/">Mixed Green Salad with Blue Cheese Dressing</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">508</post-id> </item>
<item>
<title>Artichoke Dip with Crispy Shallots</title>
<link>https://www.thatsquareplate.com/artichoke-dip-with-crispy-shallots/?utm_source=rss&utm_medium=rss&utm_campaign=artichoke-dip-with-crispy-shallots</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Sun, 26 Oct 2014 06:00:01 +0000</pubDate>
<category><![CDATA[Appetizers]]></category>
<category><![CDATA[Dips]]></category>
<category><![CDATA[appetizer]]></category>
<category><![CDATA[artichoke]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[cooking with booze]]></category>
<category><![CDATA[dip]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[Intermediate]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[vegetarian]]></category>
<category><![CDATA[white wine]]></category>
<category><![CDATA[wine]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=158</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="252" nopin="nopin" /><p>Tonight’s Football Watching Dinner: Artichoke Dip with Crispy Shallots from Food and Wine 2014 Cookbook (p 12). This warm dip includes white wine, shallots (in the dip AND crisply fried for topping), Gruyere cheese, Parmigiano-Reggiano, cream cheese, &…</p>
<p>The post <a href="https://www.thatsquareplate.com/artichoke-dip-with-crispy-shallots/">Artichoke Dip with Crispy Shallots</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="252" nopin="nopin" /><p><span data-reactid=".1d.0.0.0.0.0.0.1.0.0.0.1.2:1.0">Tonight’s Football Watching Dinner: Artichoke Dip with Crispy Shallots from <a title="Buy from Amazon" href="https://www.amazon.com/Food-Wine-Annual-Cookbook-2014/dp/1932624635/ref=as_sl_pc_tf_til?tag=thasqupla-20&linkCode=w00&linkId=7OOZ3KF3H36ZVCR2&creativeASIN=1932624635" target="_blank">Food and Wine 2014</a></span><span data-reactid=".1d.0.0.0.0.0.0.1.0.0.0.1.2:1.2"><a title="Buy from Amazon" href="https://www.amazon.com/Food-Wine-Annual-Cookbook-2014/dp/1932624635/ref=as_sl_pc_tf_til?tag=thasqupla-20&linkCode=w00&linkId=7OOZ3KF3H36ZVCR2&creativeASIN=1932624635" target="_blank"> Cookbook</a> (p 12). This warm dip includes white wine, shallots (in the dip AND crisply fried for topping), Gruyere cheese, Parmigiano-Reggiano, cream cheese, & panko. HASHTAG PERFECTION!</span><span id="more-158"></span></p>
<p>Here’s how to do it:</p>
<p>Preheat the oven to 400°. In a medium skillet, heat the 2 tablespoons of olive oil until shimmering. Add the minced shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the artichokes and cook over moderate heat, stirring occasionally, until heated through, about 5 minutes. Add the wine and simmer until most of the liquid has evaporated, about 3 minutes; let the mixture cool.</p>
<p>In a medium bowl, combine the cream cheese with the Gruyère, parsley, lemon juice, Tabasco and 1/2 cup of the Parmigiano. Fold in the artichoke mixture and season the dip with salt and pepper. Scrape into a shallow 3-cup baking dish and smooth the surface. Sprinkle the <em>panko </em>and remaining 2 tablespoons of Parmigiano on top. Bake for about 20 minutes, until heated through and lightly golden on top.</p>
<p>Meanwhile, in a small skillet, heat 1/4 inch of olive oil until shimmering. Add the sliced shallot and fry over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fried shallot to paper towels to drain and cool. Sprinkle the fried shallot on top of the artichoke dip and serve with toast points and crudités.<a href="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551.jpg"><br />
</a></p>
<p> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZTm" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-551-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Artichoke Dip with Crispy Shallots</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 23:51:14</div> <div class="blog-yumprint-serves">Serves 8</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/lZTm">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Cook Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Total Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT1H">1 hr <span class="value-title" title="PT1H"></span></div>
</div> </div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-info-box"> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Cook Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT1H">1 hr <span class="value-title" title="PT1H"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">2 Tbsp. extra-virgin olive oil, plus more for frying</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">2 large shallots—1 minced, 1 thinly sliced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">2 garlic cloves, minced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1 (9-oz.) package frozen artichoke hearts, thawed & drained</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1/4 cup dry white wine</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">8 oz. cream cheese, softened</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1 cup shredded Gruyère cheese (3 ounces)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">2 Tbsp. finely chopped parsley</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1 1/2 Tbsp. fresh lemon juice</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1 tsp. Tabasco</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">1/2 cup plus 2 Tbsp. freshly grated Parmigiano-Reggiano cheese</li> <li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">Kosher salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="12" itemprop="ingredients">Freshly ground pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="13" itemprop="ingredients">1/4 cup panko</li> <li class="blog-yumprint-ingredient-item" yumprintitem="14" itemprop="ingredients">Toast points & assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Preheat the oven to 400°. In a medium skillet, heat the 2 tablespoons of olive oil until shimmering. Add the minced shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the artichokes and cook over moderate heat, stirring occasionally, until heated through, about 5 minutes. Add the wine and simmer until most of the liquid has evaporated, about 3 minutes; let the mixture cool.</li> <li class="blog-yumprint-method-item" yumprintitem="1">In a medium bowl, combine the cream cheese with the Gruyère, parsley, lemon juice, Tabasco and 1/2 cup of the Parmigiano. Fold in the artichoke mixture and season the dip with salt and pepper. Scrape into a shallow 3-cup baking dish and smooth the surface. Sprinkle the panko and remaining 2 tablespoons of Parmigiano on top. Bake for about 20 minutes, until heated through and lightly golden on top.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Meanwhile, in a small skillet, heat 1/4 inch of olive oil until shimmering. Add the sliced shallot and fry over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fried shallot to paper towels to drain and cool. Sprinkle the fried shallot on top of the artichoke dip and serve with toast points and crudités.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">The unbaked dip can be refrigerated overnight; the fried shallot can be kept at room temperature. Bring the dip to room temperature before baking.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.foodandwine.com/recipes/artichoke-dip-with-crispy-shallots"> Food & Wine, Contributed by Michael White </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine, Contributed by Michael White
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><a href="http://usrg.com/article/guide/that-sqare-plate" target="_blank"><br />
<img loading="lazy" decoding="async" src="http://www.usrg.com/Tursted_Blogger.jpg" alt="www.usrg.com" width="200" height="50" border="0"/></a></div>
<p> </p>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Artichoke Dip with Crispy Shallots</span> was last modified: <span class="updated"> January 25th, 2016</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/artichoke-dip-with-crispy-shallots/">Artichoke Dip with Crispy Shallots</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">158</post-id> </item>
<item>
<title>Warm Goat Cheese Dip</title>
<link>https://www.thatsquareplate.com/warm-goat-cheese-dip-post/?utm_source=rss&utm_medium=rss&utm_campaign=warm-goat-cheese-dip-post</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Thu, 23 Oct 2014 06:07:13 +0000</pubDate>
<category><![CDATA[Appetizers]]></category>
<category><![CDATA[Dips]]></category>
<category><![CDATA[appetizer]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[dip]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[food network]]></category>
<category><![CDATA[goat cheese]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[Our Favorites]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=63</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="137" nopin="nopin" /><p>  Goat cheese is one of the best hors d’oeuvre options with any kind of crackers, etc. This recipe is SO easy and very tasty! Make sure your goat cheese & cream cheese are both…</p>
<p>The post <a href="https://www.thatsquareplate.com/warm-goat-cheese-dip-post/">Warm Goat Cheese Dip</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="137" nopin="nopin" /><p> </p>
<p>Goat cheese is one of the best hors d’oeuvre options with any kind of crackers, etc. This recipe is SO easy and very tasty! Make sure your goat cheese & cream cheese are both soft in order to put them in the food processor. I served these crackers with <a title="Hazelnut Crackers" href="http://www.thatsquareplate.com/recipe/hazelnut-crackers/">my Hazelnut crackers</a> and some store bought bread crisps. ANYTHING would be good dipped in this! This is a Baked Goat Cheese Dip from Food Network Magazine. Goat cheese, cream cheese, & Parmesan cheese are mixed & baked, and topped with a mix including tomatoes, olive oil, balsamic vinegar, & garlic. Dip was served with the homemade crackers & was the favorite of the night!<span id="more-63"></span></p>
<p>Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-136 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-7-600x600.jpg" alt="" width="600" height="600" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-7-600x600.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-7-150x150.jpg 150w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-7-300x300.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-7-665x665.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-7.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" />Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.</p>
<p>Recipe from <a title="Click for Recipe" href="http://www.foodnetwork.com/recipes/food-network-kitchens/baked-goat-cheese-dip.html" target="_blank">Food Network Magazine</a>.</p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZUn" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-26-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Warm Goat Cheese Dip</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-15 00:11:04</div> <div class="blog-yumprint-serves">Serves 6</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/lZUn">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Cook Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Total Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
</div> </div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-info-box"> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Cook Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 (10-oz.) log goat cheese, at room temperature</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">4 oz. cream cheese, at room temperature</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1/4 cup grated parmesan cheese</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/4 cup extra-virgin olive oil, plus more for brushing</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">Freshly ground pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">8 small cocktail tomatoes (about 10 ounces), quartered</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">2 Tbsp. fresh chives, chopped</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">2 tsp. balsamic vinegar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1 clove garlic, finely chopped</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">Kosher salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">Toasted baguette slices, for serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.foodnetwork.com/recipes/food-network-kitchens/baked-goat-cheese-dip.html"> Food Network Magazine </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food Network Magazine
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Warm Goat Cheese Dip</span> was last modified: <span class="updated"> April 6th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/warm-goat-cheese-dip-post/">Warm Goat Cheese Dip</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">63</post-id> </item>
<item>
<title>Garlic & Gruyere Stuffed Mushrooms</title>
<link>https://www.thatsquareplate.com/garlic-gruyere-stuffed-mushrooms/?utm_source=rss&utm_medium=rss&utm_campaign=garlic-gruyere-stuffed-mushrooms</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Thu, 23 Oct 2014 06:02:23 +0000</pubDate>
<category><![CDATA[Appetizers]]></category>
<category><![CDATA[Hors d'oeuvre]]></category>
<category><![CDATA[appetizer]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[cooking with booze]]></category>
<category><![CDATA[garlic]]></category>
<category><![CDATA[Intermediate]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[mushroom]]></category>
<category><![CDATA[panko]]></category>
<category><![CDATA[saveur]]></category>
<category><![CDATA[shallot]]></category>
<category><![CDATA[sherry]]></category>
<category><![CDATA[wine]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=162</guid>
<description><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-600x400.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="298" nopin="nopin" /><p>Tapa “Dinner” ➡ Garlic-and-Gruyere Stuffed Mushrooms from Saveur Magazine’s November 2014 issue (#169). They were amazing! The stuffing includes the chopped mushroom stems, garlic, shallot, sherry, parsley, sage, Gruyere, & panko. I couldn’t find cremini mushrooms…</p>
<p>The post <a href="https://www.thatsquareplate.com/garlic-gruyere-stuffed-mushrooms/">Garlic & Gruyere Stuffed Mushrooms</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-600x400.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="298" nopin="nopin" /><p><span data-reactid=".1d.0.0.0.0.0.0.1.0.0.0.1.2:1.0">Tapa “Dinner” <img src="https://s.w.org/images/core/emoji/15.0.3/72x72/27a1.png" alt="➡" class="wp-smiley" style="height: 1em; max-height: 1em;" /> <a title="Original Recipe" href="http://www.saveur.com/article/recipes/garlic-and-gruyere-stuffed-mushrooms" target="_blank">Garlic-and-Gruyere Stuffed Mushrooms from Saveur Magazine’s </a></span><span data-reactid=".1d.0.0.0.0.0.0.1.0.0.0.1.2:1.2"><a title="Original Recipe" href="http://www.saveur.com/article/recipes/garlic-and-gruyere-stuffed-mushrooms" target="_blank">November 2014 issue </a>(#169). They were amazing! The stuffing includes the chopped mushroom stems, garlic, shallot, sherry, parsley, sage, Gruyere, & panko. I couldn’t find cremini mushrooms like the original recipe called for, so I used button mushrooms.</span></p>
<p><span id="more-162"></span></p>
<p>Here’s how to do it:</p>
<ol>
<li>Heat oven to 375°. Toss 2 tbsp. oil, the mushroom caps, salt, and pepper on a baking sheet. Arrange stem side down; bake until tender, 25–30 minutes.</li>
<li>Heat oven broiler. Heat remaining oil and the garlic in a 12″ skillet over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. Add chopped mushroom stems, shallot, salt, and pepper to skillet; cook until shallot is soft, 3–4 minutes. Add sherry; cook until evaporated, 2–3 minutes.</li>
<li>Transfer to a food processor; add parsley, sage, and egg white, and pulse until coarsely ground. Transfer to a bowl; stir in reserved garlic, the Gruyère, and panko.</li>
<li>Fill caps with 1 tbsp. filling; return to baking sheet. Drizzle with olive oil; broil until tops are browned, 2–3 minutes.</li>
</ol>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-135 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8-600x600.jpg" alt="" width="600" height="600" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8-600x600.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8-150x150.jpg 150w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8-300x300.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8-665x665.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/wpid-8.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZTd" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4357-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Garlic & Gruyere Stuffed Mushrooms</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 23:47:00</div> <div class="blog-yumprint-serves">Serves 6</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/lZTd">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT20M">20 min <span class="value-title" title="PT20M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Cook Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT40M">40 min <span class="value-title" title="PT40M"></span></div>
</div> </div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-info-box"> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT20M">20 min <span class="value-title" title="PT20M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Cook Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT40M">40 min <span class="value-title" title="PT40M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1/2 cup cup olive oil, plus more</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">20 large cremini mushrooms, stems roughly chopped</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">Kosher salt & freshly ground black pepper, to taste</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">10 cloves garlic, chopped</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 small shallot, chopped</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">¼ cup dry sherry</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">3 Tbsp. chopped parsley</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">2 Tbsp. chopped sage</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1 egg white</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1 1/4 cups grated Gruyère</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">1/2 cup panko</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Heat oven to 375°. Toss 2 tbsp. oil, the mushroom caps, salt, and pepper on a baking sheet. Arrange stem side down; bake until tender, 25–30 minutes.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Heat oven broiler. Heat remaining oil and the garlic in a 12" skillet over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. Add chopped mushroom stems, shallot, salt, and pepper to skillet; cook until shallot is soft, 3–4 minutes. Add sherry; cook until evaporated, 2–3 minutes.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Transfer to a food processor; add parsley, sage, and egg white, and pulse until coarsely ground.</li> <li class="blog-yumprint-method-item" yumprintitem="3">Transfer to a bowl; stir in reserved garlic, the Gruyère, and panko. Fill caps with 1 tbsp. filling; return to baking sheet. Drizzle with olive oil; broil until tops are browned, 2–3 minutes.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="www.saveur.com/article/recipes/garlic-and-gruyere-stuffed-mushrooms"> Saveur Magazine </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Saveur Magazine
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Garlic & Gruyere Stuffed Mushrooms</span> was last modified: <span class="updated"> January 25th, 2016</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/garlic-gruyere-stuffed-mushrooms/">Garlic & Gruyere Stuffed Mushrooms</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">162</post-id> </item>
</channel>
</rss>
<!--
Performance optimized by W3 Total Cache. Learn more: https://www.boldgrid.com/w3-total-cache/
Served from: www.thatsquareplate.com @ 2025-03-15 00:10:27 by W3 Total Cache
-->