Artichoke Fritters with Green Goddess Dipping Sauce
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons white wine vinegar with tarragon
- 3 tablespoons extra-virgin olive oil
- 1/2 cup crème fraîche or sour cream
- 1 cup plus 2 tablespoons all purpose flour
- 3/4 cup lager beer, room temperature
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice, divided
- 1 1/2 teaspoons finely grated lemon peel
- Canola oil (for deep-frying)
- 2 tablespoons chopped fresh Italian parsley
- Lemon wedges (for garnish)
Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche; process until smooth. Transfer sauce to small bowl; season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewhisk before using.
Sift flour and 1/2 teaspoon salt into medium bowl. Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and lemon peel and whisk until well blended. Let batter stand at room temperature at least 1 hour and up to 2 hours. Rewhisk before continuing.
Fill large bowl with water; add remaining 1 tablespoon lemon juice. Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem. Remove tough outer leaves until only 2 rows of tender green leaves remain in center. Using vegetable peeler, peel stem. Cut artichoke lengthwise in half. Using paring knife, cut out prickly choke in center; discard. Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes. Drain artichokes. Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes. Remove from heat and cool. DO AHEAD Can be made 2 hours ahead. Cover and chill.
Line large baking sheet with several layers of paper towels. Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F. Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley. Garnish with lemon wedges. Serve sauce alongside.
Dip Duo (Red Curry Almond Butter Dip and Greener Goddess Dip)
Doing the goop five-day detox requires that you cook a lot, so we wanted to include plenty of recipes that can be used in multiple ways, with multiple meals. In addition to being delicious with crudités and seed crackers, this year’s dips also double as dressings and sauces to be used throughout the week.
for the Red Curry Almond Butter Dip:
1 teaspoon red curry paste
1 clove garlic, finely grated
2 tablespoons sunflower-seed oil
for the Greener Goddess Dip:
¾ cup fabanaise or soy-free vegenaise
1 tablespoon fresh tarragon leaves
4 scallions, roughly chopped
½ bunch cilantro, roughly chopped
2 tablespoons extra virgin olive oil
salt and black pepper to taste
1. To make the Red Curry Almond Butter Dip, whisk together all the ingredients except the water and salt. Then slowly stream in the water, whisking well to combine, until you reach your desired consistency (the amount of water you need will depend on how thick your almond butter is). Taste for seasoning and add a pinch of salt if desired.
2. To make the Greener Goddess Dip, combine all ingredients in a powerful blender or food processor. Season with salt and black pepper to taste.
33 game day recipes for vegetarians
As if the top layer of melty cheese wasn’t enough, there’s a deliciously creamy layer of bean dip beneath. Cream cheese, salsa, and taco seasoning send this super-flavorful snack over the top. Serve with tortilla chips and lots of cold beer.
Everyone loves the tempting crunch of a taquito, and even meat lovers won’t miss the beef in these flavorful treats.
It’s not game day without your favorite ‘Buffalo’ side. For a healthier alternative to Buffalo chicken dip, this version uses chickpeas to create a cheesy hummus-like dip with LOTS of spicy, garlicky flavor.
No one wants to be standing around a fryer during the big game. These tasty oven fries bake themselves before getting topped with a creamy Garlic Tahini Hummus Sauce.
There are many recipes for vegetarian chili, but this version stands out for two reasons. First, it comes together in only 30 minutes. Second, this chili packs in a ton of vegetables – some that are not traditional to chili, like sweet potato.
Like a deconstructed version of eggplant parm, with way more crunch.
Keep this recipe around all year – perfect for game days, Meatless Mondays, and even dinner parties.
This vegetarian version of baked beans incorporates Dr. Pepper for a sweet zest that’s perfect for pairing with all of your favorite game day mains.
With so much color happening here, no one will be able to resist a dip into this tempting side. Serve with toasted pita chips to complete the Mediterranean theme.
No one will guess that these tasty, spicy, Buffalo-flavored bites are packed with healthy quinoa and carrot. And the simple homemade blue cheese dip is a MUST.
Don’t let these elegant wrappers fool you – they’re perfect for game day noshing. Pair with a sweet apple cider beer for an unbelievable flavor combo.
Everyone loves hummus, but this Green Goddess take sneaks in a little extra veg to achieve that bold green hue. Even meat lovers will sneak a bite.
Yes, we promise this is actually cauliflower. Proving that sriracha improves EVERYTHING.
This bake takes a traditional 7-layer dip to a new, warm, and melty level.
This twist on pizza will hit the spot on game day with hearty mushroom flavor that takes the place of meat.
A lot like hushpuppies, these corn fritters pack much more flavor with fresh corn, garlic, cilantro, and a Spicy Aioli Dipping Sauce to die for.
You’ll be surprised how easy this take-out favorite is to make at home, complete with a homemade Ginger Peanut Sauce for dunking.
Why reach for chips when there are these flavorful Parmesan Roasted Chickpeas at hand? Place a few bowls around the party scene for easy healthy snacking that’s always within reach.
With so many delicious choices, guests won’t know what to reach for first. If meat eaters will be present, leave a few bites of prosciutto on the board, or simply omit the meat for a totally vegetarian platter.
A delicious veggie burger is a vegetarian’s best friend come game day. There are many recipes with a variety of ingredients, but portabella mushrooms most closely replicate the texture and heartiness of meat.
Zucchini fries are a restaurant fave, but there’s no reason NOT to make them at home. Baking them in the oven ensures a crispy crust without involving a fryer or hot oil.
Pile a tray high with these tasty Caprese sandwiches as a twist to a traditional hoagie platter.
Inspired by the flavors of Buffalo wings, these super flavorful deviled eggs are sure take center stage on the buffet.
Made with sweet potato fries, this combination of Mediterranean flavors is simply irresistible.
With so many rich foods on the buffet, everyone will appreciate the lightness of a cool, crisp salad to balance out those comfort food flavors.
Just try resist dipping into this hot, cheesy party dip. Pair with crusty bread, pita, or even tortilla chips.
And speaking of crusty bread, this Spinach Stuffed French Bread is an upgrade on cheese bread that’s best served hot and often.
There couldn’t be a simpler appetizer for your game day spread, and they’ll be devoured by vegetarians and meat lovers alike.
At first glance, you’d never guess these weren’t shrimp or chicken. And with so much flavor, they may even take the place of your favorite restaurant appetizer.
Light, crispy, and full of flavor – these bake up in only 10 short minutes. Serve with your favorite creamy dipping sauce like ranch or blue cheese.
This take on bruschetta is great for a buffet because they’re delicious both hot and room temp. Tweak the topping to your preference with sweet peppers, marinated mushrooms, olives, or anything you like best.
This crispy onion appetizer is like an international twist on a blooming onion in bite-sized pieces that are simply perfect for game day snacking.
Creamy, crispy, and spicy – these avocado fries hit all of the high notes. Make extra and don’t forget the homemade Chipotle Dipping Sauce.
How To Make Green Goddess Dip
As I mentioned above, this dip literally takes 5 minutes to throw together. The ingredients are pretty mainstream, so you may have them readily available. This is such a great dip to use for entertaining especially if you are short on time!
For the recipe, I place one avocado in a food processor and add lemon juice, parsley, mayo, plain Greek yogurt, and basil. The mixture blends together nice and creamy. From here, all you have to do is add some salt to taste!
How To Make Green Goddess Dressing?
If you wanted to turn this dip into a salad dressing, that can easily be done by adding a little more lemon juice and or reducing the amount of yogurt called for in this recipe.
Is Green Goddess Whole30?
No, but there are a few simple things you can use to change that. You can use non-dairy yogurt in place of the Greek yogurt. You can also use a Whole 30 approved mayo. A final option is to only use avocado, herbs, and lemon juice in this recipe.
Is Green Goddess Healthy?
This green goddess dip is heart healthy with its fresh avocado and the Greek yogurt adds a bit of protein. To keep this dip light and figure friendly use a light mayo or a Paleo-friendly mayo.
What To Serve With Green Goddess Dip?
Serve a variety of vegetables with this dip or crackers, chips or even toasted pita rounds.
If you are looking for more avocado appetizers, try this Green Salsa, Avocado Feta Salsa, or Southwest Deviled Eggs!
Achari paneer tikka
Check out this paneer tikka from chef Karam Sethi at Indian restaurant Brigadiers. A great vegetarian entertaining dish.
Long-stemmed broccoli, smoked yogurt and peanuts
Check out our crunchy broccoli recipe with creamy smoked yogurt, crispy shallots and roasted peanuts. This easy veggie recipe comes from chef Chris Boustead of new Islington restaurant, Linden Stores.
Romana courgette agrodolce
Make this easy recipe for romana courgettes with a sweet and spicy agrodolce sauce for a vegetarian dinner party dish. It makes for a light starter.
Broccoli tempura with ponzu dipping sauce
Check out this vegan recipe for crunchy purple sprouting broccoli in crispy tempura batter. Ready in under 30 minutes, this dish will make an impressive starter.
Beer and onion tarte tatin
This next-level onion tarte tatin is easy to make. The recipe comes from Kudu restaurant in Peckham where head chef Patrick serves it as a small plate – we’ve made it a little bigger for sharing at home.
Fried courgette flowers with honey and vinegar
Packed with sweet and tangy flavour, these courgette flowers with honey and vinegar are a great starter for any summer dinner party. What's more, they look impressive and take no time at all to make.
Burrata, pea gazpacho and vignarola salad
Check out this burrata, pea gazpacho and vignarola salad from Eusebi Deli. The burrata is creamy and soft, and the gazpacho is light and refreshing, making it a great starter.
Samosas with kachumber salad
Try this authentic Bengali recipe for veggie-stuffed samosas and kachumber salad from South West chef Romy Gill MBE. It's something a bit different to impress guests at dinner.
Queso blanco with grilled chillies and cumin, with homemade tortilla chips
Queso blanco is a very simple cheese to make that takes flavours from herbs and spices really well. It’s a fresh cheese that tastes best and has the creamiest texture the day you make it. Pop in the middle of the table and encourage everyone to dip in.
Marinated tomato and feta salad
Our recipe for marinated tomato and feta salad makes a quick and easy vegetarian starter. It's colourful and vibrant, so will look lovely on the table.
Burrata with savoury granola
Ever thought of baking a batch of savoury granola? Check out this super simple spiced recipe with cumin seeds, smoked paprika and crunchy pumpkin seeds. We've served ours with creamy burrata.
Baked tetilla cheese with escalivada
This recipe comes from Lobos tapas bar in Borough Market. Tetilla is a Spanish cheese available from delis and online. This dish takes just 30 minutes to prepare, is really easy and vegetarian. It's great as part of a sharing spread.
Grilled melon caprese salad
Our grilled melon caprese salad is a great vegetarian starter for the summer months. This works well with watermelons too, just swap the mozzarella for feta, and sprinkle with a few oregano leaves and rocket.
70+ Dye-Free, Naturally Green Recipes for Saint Patrick’s Day
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Newly updated with loads of new recipes (now more than 100!) for St. Paddy’s 2017 and beyond.
I’ve been seeing a ton about artificial food dyes lately and it’s really got me thinking about what they mean for my family and me. As my guy and I gravitate more and more toward eating whole foods, our perspective about processed foods has really changed. In fact, it’s hard for me to call most processed foods out there “food.”
Don’t get me wrong – though it’s happening less and less, we do still indulge in food made with dyes. Heck, my last recipe, boozy shamrock shakes, is made with artificially-colored creme de menthe liqueur. Not much natural going on there.
But honestly? There really is no reason to break out the green food coloring this Saint Patrick’s Day. Mother nature – and these bloggers and magazines – have you well-covered with these bright, beautiful, and naturally green recipes.
Click the Seafood Boil cover below to read the May/June Issue:
Potato Prosciutto Kebabs
Purée mayonnaise, buttermilk, green onion, herbs and mustard until smooth. Slowly pour in oil while blending and season to taste.
Soak bamboo skewers (if using) in water while preparing other ingredients.
Boil potatoes uncovered in salted water until tender, about 12 minutes. Drain and cool to room temperature.
Slice potatoes in half (or leave whole if small). Skewer an onion piece to create a base, and skewer Prosciutto on at one long end. Skewer a piece of potato and onion, then skewer same Prosciutto slice, so it wraps over one side of the potato.
Skewer another potato and onion piece and fold and skewer Prosciutto, again wrapping. Continue this, using a second slice of Prosciutto, until skewer is full (Prosciutto will create a lovely scalloped effect around potatoes & onions).
To heat, lightly brush kebabs with oil and season. On a hot grill, or over an open fire, grill kebabs until warmed through, about 6 minutes. Serve warm with dipping sauce.
You can make these totally raw by leaving out the vermicelli and using collard greens or seaweed instead of rice paper. Otherwise, let’s get riced! There is something so satisfying about rice paper rolls filled with fresh herbs, vermicelli, greens, and veggies, paired with a creamy flavorful dipping sauce. I could probably eat this and/or brown rice sushi every night of my life.
The texture of the eggplant and chickpeas in this Iranian Stew go so well together, and the sweetness of the dates and apricots blend perfectly with the cumin, cinnamon, nutmeg, and turmeric. Just thinking about it makes me smile. Eggplants protect the brain by fighting free radicals, and chickpeas help lower risk of colon problems.
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