FOOD RECIPES
118 | September 2019
TH E
KITCHEN
COOKBOOK
ROASTED GREEN
ONION DIP
hands-on time 10 min.
total time 1 hr.24 green onions, trimmed and
coarsely chopped
2 Tbsp. olive oil
1 8-oz. pkg. cream cheese, cut up
and softened
1 8-oz. carton sour cream
1 lemon, zested and juiced- Preheat oven to 425°F. Place green
onions in a shallow baking pan. Drizzle
with oil. Sprinkle with 1/2 tsp. salt; toss to
coat. Spread in an even layer. Roast
15 to 20 minutes or until softened and
browned in spots, stirring once. Let cool.
2. Transfer onions to a food processor.
Add cream cheese, sour cream, lemon
zest and juice, and 1/2 tsp. salt; process
until smooth. Or finely chop the onions;
stir into remaining ingredients. Season to
taste. Makes 21/2 cups. Serves 8 to 10.
make-ahead tip Chill up to 3 days.
each serving 201 cal, 19 g fat (9 g sat
fat), 45 mg chol, 175 mg sodium, 7 g carb,
1 g fiber, 3 g sugars, 3 g pro
OLD BAY BAGEL CHIPS
hands-on time 15 min.
total time 40 min.
Preheat oven to 300°F. Cut 4 plain
unsliced bagels in half crosswise, then
cut each half lengthwise into thin
half-moons. Divide between two baking
sheets; spread in even layers. Drizzle
bagel slices with 2 Tbsp. olive oil then
sprinkle with 1 Tbsp. Old Bay seasoning.
Turn each piece over; repeat the
process. Bake 25 minutes or until golden
brown, rotating sheets and turning chips
halfway through. Let cool completely.
(Chips will crisp as they cool.) Serves 8.
make-ahead tip Store toasted bagels
in an airtight container up to 24 hours.
each serving 154 cal, 631 mg sodium,
19 g carb, 1 g fiber, 3 g sugars, 4 g proSHEET-PAN CHICKEN
WITH PEACHES &
TOMATOES
Julia Turshen says this dish is as
delicious at room temperature as
it is hot out of the oven. Don’t stress
if the chicken stands for a bit
while guests gather at the table.
hands-on time 20 min.
total time 55 min.1 lb. on-vine small tomatoes or
cherry tomatoes
1 lb. peaches, cut into wedges
1 large red onion, cut into thin
half-moons (21/2 cups)
4 Tbsp. olive oil
2 cloves garlic, minced
3 Tbsp. Dijon-style mustard
2 Tbsp. red wine vinegar
2 Tbsp. honey
8 8-oz. skinless, boneless chicken
breast halvesRECIPES FROM PAGES 106–111
TABLE TALK
HIBISCUS PUNCH
hands-on time 10 min.
total time 55 min., includes cooling
In a small pot combine 1/4 cup sugar,
2 Tbsp. minced fresh ginger, 6 whole
cloves, and 2 cups water. Bring to
boiling over high; cook and stir 1 minute
or until sugar dissolves. Add 4 hibiscus
tea bags. Let cool to room temperature.
Strain through a sieve into a large
pitcher. Stir in 11/2 cups each orange and
grapefruit juices. Chill up to 24 hours.
Serve with lime slices. Serves 8.
each serving 68 cal, 4 mg sodium,
17 g carb, 1 g fiber, 14 g sugars, 1 g pro