Small Plate
4 recipes found
Spinach, Artichoke and Yogurt Dip
The essential features of a spinach and artichoke dip are fixed: tender spinach, textural artichokes plus something rich and creamy to unite the two. In this take, full-fat Greek yogurt is the binder, supported by an extra boost from shallots, garlic and scallions. The preparation is uncomplicated, especially if opting for store-bought chopped frozen spinach, which eliminates the need to wash and chop the greens. The dip is best served chilled or at room temperature, allowing the cool tang of the yogurt to shine. Eat with foods strong enough to support the weight of the dip, like crunchy vegetables, seeded crackers or slices of crusty bread.
Microgreens and Tomato Salad With Tahini Dressing
There are weighty, chopped salads, and then there are delicate, tossed ones, such as this tangle of lacy pea shoots and sweet cherry tomatoes, ideal as a side, snack or light meal. Pea shoots are a type of microgreen, which refers to the tender greens of sprouted herb and vegetable plants. Any variety of microgreen is a good contender for use in this salad, which undergoes a gentle drizzle of a bright and light tahini dressing. Big handfuls of chopped herbs add to the levity, making this salad a great match for shrimp or some lovingly prepared beans.
Everything Bagel Cottage-Cheese Dip
Creamy, tangy and full of pep, this quick snack brings new life to your cottage cheese. Scallions, capers and everything bagel seasoning are stirred into cottage cheese, then torn arugula is scattered on top for a peppery crunch. Scoop into it with any combination of crackers, pretzels, toast and raw vegetables like cucumbers or celery — or eat it on a toasted bagel or English muffin. A batch, minus the arugula, keeps for up to two days in the fridge, so keep it on hand for anytime you need a pick-me-up.
Sautéed Shrimp With Lemon-Caper Dressing
This light and easy dish improves as the shrimp marinates in a bright and briny dressing that uses both the rind and pulp of a lemon. The recipe calls for just a couple of thin slices of lemon for verve; they provide vibrant acidity and subtle bitterness that create a harmonious balance. Enjoy the shrimp with a light salad with butter lettuce, served in lightly toasted rolls as sandwiches, or tossed with cooked pasta to make a quick pasta salad. It’s equally delicious with bread.