3 Dips for Veggies

Avocado Ranch Dipper Ingredients • 1 Hass avocado • 1 cup plain Greek yogurt • Juice of 1 lemon • 1 clove garlic, grated or finely chopped • A small handful of fresh chives, finely chopped • A small handful of fresh dill, finely chopped • A small handful of flat leaf parsley, finely chopped Preparation Place the avocado in a food processor. Add the Greek yogurt, lemon juice, garlic, chives, dill and parsley. Season with salt and pepper. Process until smooth dip consistency. Tomato Balsamic Dipper Ingredients • 2 vine-ripe tomatoes, seeded and coarsely chopped • 1 tablespoon tomato paste • Salt and black pepper to taste • 2 tablespoon balsamic drizzle • 1/3 to 1/2 cup extra-virgin olive oil Preparation Place the tomatoes in a blender, add the tomato paste and balsamic; season with salt and pepper. Drizzle in the oil until smooth dip consistency

Herby Honey Mustard Dipper Ingredients • 1 shallot, grated • Juice of 1 lemon 2 tablespoons white wine vinegar • Salt and pepper • 3 tablespoons honey from White House • 3 tablespoons Dijon mustard • 1/4 cup fresh herbs, such as flat-leaf parsley and thyme, chopped • 1/3-1/2 cups extra-virgin olive oil Preparation In a mixing bowl, grate the shallot and whisk in the lemon juice, vinegar, salt and pepper. Let sit to let flavors combine. Whisk in the honey, Dijon, herbs and EVOO, and serve as a dipper. From the White House Cookbook

Pineapple Sangria Recipe

Ingredients you will need: 1 Large Can of Pineapple Juice I bottle of white wine (your choice) 1 each: Orange, Lemon, Lime. Sprite Soda 2 tablespoons of sugar

Directions: Pour half of the pineapple juice (approximately 8 ounces) and The entire bottle of wine into a pitcher. Add in 1 tablespoon of sugar. Taste. Add in the second if you like a sweeter sangria. Stir to combine. Roll each of the fruit on the counter. Cut in half and squeeze the juice into the pitcher. Then, slice each and add to the pitcher, too. Here you can chill the sangria until you are ready to serve. The longer you chill the better the flavor. Once you are ready to serve, add in ice and 8 ounces of Sprite.

Copycat Trader Joe's Mediterranean Hummus Recipe

Ingredients: 2 cans garbanzo beans (chickpeas) drained (about 3 cups) 1 garlic clove 6 tablespoons extra virgin olive oil 2 tablespoons tahini 1 1/4 teaspoon salt zest of 1 large lemon juice of 2 large lemons 1/4 teaspoon cumin 1/2 teaspoon crushed red pepper about 1/2 cup hot water

Directions: Place the garlic clove in the food processor and pulse a few times. Dump the rest of the ingredients in to the food processor, except for the hot water, and run for 3-4 minutes. After the first 30 seconds or so, stream in the water while the processor is still running - until you reach your desired consistency and continue to process until very smooth and creamy. Taste for seasoning and consistency, adding a bit more water if needed. This will set up a bit in the fridge, so make it a tad runnier than you think you'd like! Pour the hummus into a container & chill a few hours or overnight before serving to let the flavors meld. Before serving, drizzle with a little bit of extra virgin olive oil and sprinkle with crushed red pepper flakes. (For a true Trader Joe's copy, top with pine nuts, dried parsley, and dehydrated bell pepper!) Serve with veggies and rice crackers or pita chips!

Pulled Pork Sandwich (with all of the fixins')

Ingredients • Smoked pork butt • Sweet-and-tangy tomato barbecue sauce • Chowchow • White bread bun •Smoky-sweet BBQ rub • 1/4 cup kosher salt • 1/4 cup firmly packed brown sugar • 2 tablespoons plus 2 teaspoons smoked paprika • 2 tablespoons granulated sugar • 2 teaspoons garlic powder • 2 teaspoons freshly ground pepper • 1 teaspoon dry mustard • 1 teaspoon ground cumin • 1 teaspoon ground ginger •Slow-cooker pork butt • 1 (4-5-lb.) bone-in Boston pork butt roast • 1/4 cup smoky-sweet BBQ rub • 1 1/4 cups barbecue sauce (we prefer homemade sweet-and-tangy tomato barbecue sauce below) •Sweet-and-tangy tomato barbecue sauce • 1 cup ketchup • 1 cup water • 1/3 cup apple cider vinegar • 1/4 cup firmly packed light brown sugar • 1 tablespoon onion powder • 1 tablespoon chili powder • 2 tablespoons tomato paste • 1 1/2 tablespoons dark molasses • 2 teaspoons freshly ground pepper •

Chow chow • 3 cups chopped fresh cabbage • 3/4 cup chopped onion • 3/4 cup chopped green tomatoes • 1/2 cup chopped green bell pepper • 1/2 cup chopped red bell pepper • 1 tablespoon pickling salt • 3/4 cup sugar • 1/2 cup white vinegar • 1/4 cup water • 3/4 teaspoon mustard seeds • 1/3 teaspoon celery seeds • 1/4 teaspoon ground turmeric • 1/2 teaspoon dried crushed red pepper (if desired) • 1 jalapeno pepper, seeded and finely chopped Preparation To make the smoky-sweet BBQ rub, combine all ingredients. For the slow-cooker pork butt, cut 1 (4- to 5-lb.) bone-in Boston butt pork roast in half, and trim pork. Rinse and pat dry. Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes. Place pork in a lightly greased 6-qt. slow cooker, fat sides up. Cover and cook on LOW 7 hours or until meat is tender and shreds easily. Transfer pork to a cutting board, discarding liquid; cool slightly. Shred pork with 2 forks. Stir 1 1/4 cups barbecue sauce into pork. Return pork mixture to slow cooker; cover and cook on HIGH 30 minutes, or transfer pork mixture to a 2-qt. baking dish, and bake at 350 degrees F for 25 minutes. For the sweet-and-tangy tomato barbecue sauce, bring ketchup, water, apple cider vinegar, light brown sugar, onion powder, chili powder, tomato paste, dark molasses, and freshly ground black pepper to a boil in large saucepan over medium heat, stirring occasionally. Reduce heat to low; cover and cook, stirring occasionally, 25 minutes or until slightly thickened. Cool 10 minutes. Cover and chill until ready to serve. Store in refrigerator for up to one week. To make the chowchow, stir together fresh cabbage, onion, green tomato, green bell pepper, red bell pepper, and pickling salt. Cover and chill 2 to 8 hours. Transfer mixture to Dutch oven. Stir in sugar, white vinegar, water, mustard seeds, celery seeds, turmeric and dried crushed red pepper. Bring to a boil over medium-high heat. Reduce heat to medium, and summer 3 minutes. Cool to room temperature (about 30 minutes). Stir in jalapeno. Cover and chill 1 to 8 hours before serving. For the sandwich, combine all ingredients on bun and enjoy!

Chicken Satay

INGREDIENTS: 4 tablespoons creamy peanut butter 1/3 cup soy sauce 1/2 cup lemon or lime juice 1 tablespoon brown sugar 1 tablespoons curry powder 4 cloves garlic, chopped 1 teaspoon hot pepper sauce 6 skinless, boneless chicken breast halves - cubed

DIRECTIONS: 1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best. 2. Preheat a grill to high heat. 3. Weave the chicken onto skewers, then grill for 5 minutes per side

SLOW COOKER IRISH POTATOES

Serves 8 to 10 The Ingredients 2 1/2 pounds potatoes, cut into wedges (I used Russet, and didn't peel; red would work great too) 1/2 cup water 1/2 cup butter, melted 1 tablespoon lemon juice 1 tablespoon dried parsley 2 green onions, sliced 3 teaspoons dried dill 1/4 teaspoon kosher salt (might want more to taste if you use unsalted butter) 1/4 teaspoon black pepper

The Directions Use a 6-quart slow cooker. Put the cut potatoes and water into the slow cooker (READ this carefully! only potatoes and water so far!). Cover and cook on low for 5 to 6 hours or until the potatoes are fork tender. Drain the accumulated liquid and put the potatoes back in the crock. Toss potatoes with melted butter, lemon juice, sliced green onion, and all seasoning. Keep potatoes on the warm setting and serve right out of the pot.

French Onion Dip Burgers

Ingredients • 3 tablespoons butter • 5 onions, 4 thinly sliced and 1 peeled • 1 bay leaf • Sea salt and pepper • • 1/2 teaspoon ground thyme • 1 cup beef consommé • 1 1/2 cups sour cream • 2 pounds ground beef sirloin • About 1/4 cup Worcestershire sauce (eyeball it) • • A handful flat-leaf parsley, finely chopped • • EVOO, for drizzling • • 6 brioche buns, split • 36 good-quality ridged or thick-cut potato chips, preferably cooked in olive oil • Sliced sweet pickles, for serving •

Preparation Heat the butter in a large skillet over medium heat. Add the sliced onions and bay leaf; season with salt, pepper and the thyme. Cook, stirring occasionally, until deep caramel in color and very soft, 35 minutes. Deglaze the pan with the beef consommé and cook until all the liquid is almost absorbed. Let cool, then discard the bay leaf. Stir in the sour cream. Preheat a griddle or large cast-iron skillet over medium-high heat. Place the beef in a bowl and season with the Worcestershire, salt (for a crusty coating on the burgers) and pepper. Using a box or hand-held grater, grate 3 to 4 tablespoons of the peeled onion over the meat (the grated onion and its juice will flavor the meat itself, plus keep the burgers moist as you cook them). Add the parsley. Mix the meat, but do not overwork it. Form 6 patties, thinner at the center than at the edges for even cooking. Drizzle with EVOO. Cook the burgers, turning once, for 6- 8 minutes for pink centers. Serve the burgers on the bun bottoms and top with the sour cream sauce, potato chips, a couple of pickles each and the bun tops.