Wakefield Farmers Market

Saturdays June 17 – October 14 2017

Recipes from 11/22/15: Fresh Veggie Dip and Mashed Potato and Butternut Squash

cooking demo dipFresh Veggie Dip

1 pint sour cream
1 pint yogurt
½ bunch parsley, chopped
½ bunch scallions
2 cloves garlic, minced
2 tsp Bondat Foods Taco Seasoning
10 slices of bread and butter pickles (West River Creamery)
10 oz fresh spinach, chopped
One  loaf round boule(optional) (Mamadous Artisan Bakery)

Mix sour cream and yogurt together, then mix in the remaining ingredients and either serve immediately or refrigerate. Serving suggestion: cut a whole out of the center of a round loaf of artisan bread to make “bowl” and fill with dip.

squash cooking demo sample useMashed Potato and Butternut Squash

1 pound peeled, cubed butter nut squash
1 pound potatoes, peeled and cubed
2 cloves garlic
4 oz maple chevre cheese (West River Creamery) or
4 oz regular chevre and increase maple syrup to 2 ½ Tbsp
1 Tbsp Maple syrup (Ackermann’s Maple Farm
Salt and pepper to taste
Maple cracked walnuts (or pecans) (The Roasted Granolaa)

Simmer potato,squash, and garlic in enough water to cover until soft enough to mash. Drain and mash together, then mix in the rest of the ingredients, seasoning to taste. Top with nut pieces.

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Recipes by Holly Pierce, aka Miss Holly
Chef, Wellness Consultant & Instructor
The Soul Chef

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