Artichoke Parmesan Spread

Not sure if you've noticed, but I've been on a baking kick lately.  This post is not a dessert, it's actually a very healthy and full of flavor recipe!  It can be a spread for a bruschetta or a sandwich, a dip for veggies or chips, or even mixed with pasta!  It even has some protein because of the parmesan, but if you are a vegan feel free to sub in some silken tofu or just leave it out completely!

Artichoke Parmesan Spread

(makes enough to spread on at least 2 french baguettes)

1 box/bag of frozen artichoke hearts, thawed

2 cloves garlic (feel free to add more if you like)

1 cup parsley, roughly chopped

1/2 cup extra virgin olive oil

1/2 tablespoon salt

1/4 teaspoon pepper

1 cup freshly grated or shredded parmesan cheese (If you want to omit the cheese, replace with 1 cup silken tofu)

2 cups balsamic vinegar (for glaze on top)

Place all ingredients, except the vinegar, in a food processor.  Blend until mixture is combined and smooth.  Spread the mixture on slices of toasted baguette. (To do that, place slices on a baking sheet and toast in the oven at 400 degrees for about 7 minutes.) 

To make the balsamic glaze, pour vinegar into a small non-stick pot over medium-high heat.  Let simmer until the vinegar gets thick enough to coat the back of a spoon.  This process takes about 30-40 minutes. Drizzle glaze over the bruschetta and enjoy!!  The glaze should keep in an air-tight container for a few weeks in the fridge. Use leftover glaze for salads, chicken, shrimp, sandwiches, pasta, veggies, etc.  

Tomato Pine Nut Salad

I love this salad!  My mom created this salad years ago and it's always been one that my family loves very much.  My siblings and I get super excited when we see that my mom prepared it for a Shabbat dinner. This salad is so easy to make yet so delicious!  It's one of my favorite salads and I make it a lot when I have company over.  Everyone loves it and they look forward to having it when they come over!  I actually get requests for it!  It only has 4 ingredients plus extra virgin olive oil. If you are one of those green herb haters you are not going to love the salad so stay clear but you can always make it without the greens!  I prepare a side bowl of salad minus the greens for one of my friends and she still loves it.

Tomoto Pine Nut Salad (serves 6)
2 containers of grape tomatoes, sliced in half lengthwise
2 bunches of flat leaf Italian parsley, finely chopped
1 cup toasted pine nuts (NOT ONES FROM CHINA, see risk of eating pine nuts section)
1 cup olive oil
1/2 cup balsamic vinegar
salt and pepper to taste

To toast the pine nuts, place the nuts in a dry pan and turn heat to medium.  Toast pine nuts until golden brown, be sure to keep a close eye on them because they can burn quickly.  Once pine nuts are toasted place in a large salad bowl.  Add the halved tomatoes and chopped parsley to the bowl.  Drizzle olive oil, balsamic vinegar, salt, and pepper into the bowl. Mix to combine and serve immediately.