MQTA's box this week: how to use it all?
Ok we thought we were tired of eating carrots raw, and have been having a lovely time tossing them with olive oil & salt and baking them in a hot oven 20 minutes - sometimes after scrubbing, we slice them lengthwise to include some of the green tips, very fancy. But maybe this week we will go back to diagonal raw slices to enjoy with this dip:
1/2 cup rachael's feta
1/2 cup cottage cheese
splash olive oil(1tsp?)
handfull smallage leaves, chopped
1tsp greens of scallions(or green garlic!)
1 tsp fennel leaves
chop all the goodness, refrigerate a bit. enjoy guiltlessly with fresh sliced carrots, celery or lettuce...
Any suggestions for those of us that don't like feta? Ricotta + lemon juice for some tang maybe? 333!
ReplyDeletedefinitely, or you might like ricotta salata if you want the dip to have some thickness (you may want to toss it all in a food processor), or a mexican queso fresca. Or you can go a completely other direction with a cream cheese, I would chive it then instead of onion and add some more herbs. The olive oil helps bring it together so feel free to add more like a tablespoon. And the sitting for 1/2 hour - 2 hours in the fridge makes it much better!
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