Today's offering came from Poppy, who plumbed the depths of Epicurious for a super yummy artichoke heart creation that involved cherry tomatoes, mixed greens and goat's cheese. Her personal twang: she used small red pearl onion instead of shallots, and, in her words, "good farmer's market garlic grown in Quebec, which makes a flavah-flav difference." Sure did! She brushed some of the dressing on baguette crostoni, then we each had the choice of how much of the artichoke dip we spread on... it was made from smushed artichoke hearts, parmesan, olive oil, salt and pepper. How much do you think we slathered on? Hell yeah!http://www.epicurious.com/recipes/food/views/Artichoke-Cherry-Tomato-and-Feta-Salad-with-Artichoke-Pesto-Crostini-353393
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