While most dips are full of bad fats (think cream and mayo) and served with even more junk food like potato chips, we've found some perfectly healthy recipes that you can serve with
sliced vegetable sticks, organic tortilla chips, toasted triangles of whole wheat pita bread, mini-rice crackers, you name it!
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon
stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or
vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Serve with toasted baguette rounds, pita or fresh
vegetable sticks /
slices / rounds.
Feel free to substitute whatever
vegetables you have lying around for the ones suggested here; carrot
sticks, broccoli florets, cauliflower and courgette
slices are all great options.
1 teaspoon
vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1
stick) unsalted butter 8 ounces button mushrooms, thinly
sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
500g starchy potato (such as Idaho / russet), scrubbed and cut into 1 cm cubes 300g sweet potato, scrubbed and cut 1 cm cubes 1/2 cup
vegetable broth or water 250g boiled beets, peeled and diced into 1 cm cubes 2
sticks celery, cut into 1 cm
slices
1/2 cup zucchini, cut into matchsticks 1/4 cup carrot, shredded 1/4 cup daikon, cut into matchsticks 1 small onion, thinly
sliced 3 to 4 green onions, cut into 1 inch
sticks 1/4 cup chickpea flour 1/4 cup rice flour 1/4 cup water 1 tsp sesame oil squirt of sriracha 1 tbsp
vegetable oil salt
1 Onion chopped 450g beetroot, peeled &
sliced (or can use ready cooked beetroot) 2 celery
sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds of apple and find granny smith is the best) 23g Butter 2 tbsp Olive oil 1L
vegetable stock 1 heaped tsp cumin seeds 1 bay leaf Juice of 1 lemon Salt & black pepper to taste
1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and
sliced 3 large carrots, chopped 3
sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l
vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar of harissa — I like the Belazu rose harissa
1 onion, chopped 1 large carrot, chopped 1
stick celery, chopped 1 tablespoon olive oil 1 large tomato, chopped 1 cup freekeh, rinsed 1.5 l
vegetable stock — eg Marigold bouilllon Juice of 1/2 lemon Flat leaf Parsley, chopped 250g shiitake mushrooms, stalks removed, rest of mushroom thinly
sliced 4 salmon fillets
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon
stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons
vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely
sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
1/4 cup plus 2 tablespoons
vegetable oil 2 bay leaves 4 cloves 1 one - inch piece of cinnamon
stick 1 black cardamom pod 3 large Spanish or mild onions, thinly
sliced 1 1/2 cups water
2 Tbsp (1/4
stick) butter 1 cup chopped onion 2 small celery stalks, chopped 1 medium leek,
sliced (white and pale green parts only) 1 large garlic clove, chopped 1 1/2 pounds red - skinned sweet potatoes (yams), peeled, cut into 1 - inch pieces (about 5 cups) 4 cups chicken stock (or
vegetable stock) 1 cinnamon
stick 1/4 tsp ground nutmeg 1 1/2 cups half and half 1 Tbsp honey
This is definitely a knife - and - fork tartine, as the seasoned
vegetables are perched atop
slices of marinated tofu and there's no cheese or spread to help them
stick to the bread.
Remember, too, that toast pieces, fruit and
vegetable slices, and
sticks of cheese can all be excellent finger foods for your little one as long as you steam or otherwise prepare them to the correct texture.
That said, kids in Greene County are also offered fresh fruit and
vegetable sides like carrot
sticks, apple
slices, orange wedges and fresh grapes.
Raw
vegetables cut into
slices or
sticks with a yogurt dip.
It's great for lunches — serve a
slice of pumpkin bread with
vegetable sticks and a protein such as cold cooked chicken breast.
Let them arrange
sliced vegetables and veggie
sticks into their own piece of art.