Two Dips and a Keeper Casserole

We've been going to a lot of potlucks lately.  I love potlucks 'cause I get to eat so many different things and try other people's favorite recipes.  Lately, I've been trying to bring healthy food to share because there always seems to be plenty of desserts and snacky things like chips & salsa at a potluck.  Have you noticed?

These two dips were super delish.  The green one is Todd's Minty Pea Dip.  There's a funny story behind this dip.  I was reading the recipe on Dinner: A Love Story and suddenly I realized that I actually know Todd, the guy who made the dip!!  Long story but he's married to a very good family friend. I tell ya - this world gets smaller every day.  What I love about this dip is that no one can guess what's in it.  No one expects a dip to be made with green peas.

The reddish dip is an olive and sun-dried tomato tapenade from The Homesteader's Kitchen.  It's a classic tapenade - full of flavor and healthy goodness.  Great on crackers or crusty bread.

Last night I took this vegetable gratin to a potluck at my boys' school.  Wow - was it good - a total keeper!!  The recipe came from someone at my CSA and I adapted it a bit to what I had in stock.  I used butternut squash from the CSA  box and a bunch of mixed dark greens for cooking from Trader Joe's.  I also increased the amount of topping.  You can never have enough topping!

Squash & Greens Gratin

4-5 cups winter squash, peeled and cut into 1/2 inch chunks (I used butternut)

4 cups greens, chopped (mustard, collard or turnip greens, kale, Swiss chard)

1 leek, halved and cut into chunks

2 large onions, cut into large chunks

5-6 small to medium cloves garlic, left whole

9 T olive oil

2 T chopped rosemary

salt and pepper to taste

1/4 cup white wine or chicken stock (I used wine because I had a bottle open)

1/2 cup Parmesan cheese

1 cup bread crumbs

Preheat oven to 375.  Butter or spray a large roasting pan or casserole dish.

Place squash, greens, leek, onions and garlic into roasting pan.  Toss with 6 T olive oil, rosemary and salt & pepper.  Pour in the wine or chicken stock. Roast 30-40 minutes.

Meanwhile, mix Parmesan cheese, breadcrumbs and 3 T olive oil together in a small bowl.  Sprinkle mixture over the vegetables and continue roasting for another 20-25 minutes - until the vegetables are soft.  Enjoy!!

{Disclosure:  There is an affiliate link in this post from which I may recieve a small commission.}

Comments

[Rebecca Jean]

I would have never thought to use peas as a dip. They both look delicious. And that gratin has me hoping for greens in my CSA this week.

This would make a great Meatless Monday post. You should link it to my Midnight Maniac Meatless Mondays blog carnival { http://www.midnightmaniac.com/tag/midnight-maniac-meatless-mondays/ }.

Just click on the link to come over and add it. Hope you will join and help spread the Meatless Monday movement!

Cheers!
Rebecca Jean
http://www.midnightmaniac.com

[Micaela]

Great idea Rebecca Jean - I just did it! Looks like you've got some great recipes linked up already!

[corporate team building]

Great recipe! It looks delicious and healthy. Thanks for sharing.

[shannon]

So, I tried Todd's Minty Pea Dip! I loooooved it! :) My two younger kids also liked it, my older son and husband, not so much. The latter aren't so in to mint. Thanks sooo much for sharing! :) It was so simple to whip up and it was so refreshing!