- 1 C. strawberries, stems removed
- 1 C. ketchup
- 1 1/2 T. strawberry preserves
Directions: Place all ingredients into a blender or food processor and process until smooth.
- 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
- 5 T. butter
- 1 onion, peeled and cut in half
- Salt and pepper, to taste
Directions: Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add more salt to your taste. Discard the onion.
Yield: 2 cups
1. 1/2 C. packed fresh dill
2. 1/2 C. packed fresh mint
3. 1/2 C. packed fresh parsley
4. 1/3 C. packed fresh basil
5. 2 garlic cloves, chopped
6. 2 scallions, white and green parts, sliced
7. 1 1/2 T. freshly squeezed lemon juice
8. pinch kosher salt, more to taste
9. 1/2 C. extra virgin olive oil (EVOO)
10. 1/2 C. crumbled feta cheese
11. 1/2 C. Greek yogurt
12. 1/4 C. mayonnaise, optional
Directions: Place the first eight ingredients in a food processor and process until finely chopped. With the motor running, drizzle in the extra virgin olive oil until incorporated. Add feta and process until smooth. Pulse in the yogurt. Taste and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
Serve dip immediately with HapPea Fries or cover and store in the refrigerator for up to three days.
Yield: 3 cups
1..2 egg yolks
2. 2 T. cider or white vinegar
3. 1/2 t. salt
4. 1 t. dry mustard
5. 1 1/2 C. canola or other flavorless oil
Directions: Combine the first four ingredients in a small food processor and process for a few seconds. Scrape mixture from the side of the processor bowl. Add the oil in a slow, thin, consistent stream through the processor's chute so that the egg yolk and oil will bind together to create a thick, creamy consistency - about two minutes. Adding the oil too quickly will result in a thin consistency. Store in the refrigerator for up to 2 weeks.
Yield: 1 3/4 cups