Chef’s Corner Recipes – week 1

Need some quick dips for your holiday weekend? Here are some that the kids can help you with! Salsa, white bean dip, and a sweet fruit dip are easy and perfect for this time of year.

Camp Riverbend

This first week in Chef’s Corner we made simple dips.  They were a huge hit and are super easy to make.

Fresh Tomato SalsaIMG_2845

Ingredients:

·3 tablespoons finely chopped onion
·2 small cloves garlic, minced
·3 large ripe tomatoes, peeled and seeds removed, chopped
·2 hot chile peppers, Serrano or Jalapeno, finely chopped
·2 to 3 tablespoons minced cilantro
·1 1/2 to 2 tablespoons lime juice
·salt and pepper to taste

Preparation:

Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.  Makes about 2 cups of salsa.  Serve with tortilla chips.

White Bean DipIMG_2847

Ingredients:
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
Directions
Place the beans…

View original post 167 more words

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s