Vegetable Dip

This is a staple around here - easy to remember, easy to make.  I love it with carrots, jicama, celery, cucumbers, grape or cherry tomatoes, broccoli, cauliflower, and asparagus (someone just recently introduced me to eating raw asparagus with vegetable dip - yum!).

1 T dry minced onion
1 T dry dill weed
1 T dry parsley
1 T Beau Monde Seasoning (by Spice Island - you can find it at Smiths)
1 cup mayo
1 cup sour cream

Mix all the above and chill.  Serve with veggies of your choice.

Meatballs with Cucumber Sauce on Flatbreads

I just tried Meatballs with Cucumber Sauce on Flatbreads last week (from BHG).  It is a nice mix of spicy and cool. I used lime wedges as a garnish (instead of lemon) and cut way back on the crushed red pepper (maybe 1/8 tsp?).  The best part was that my husband and I could enjoy this unique recipe without having to cook something else for the kids.  Their version of the meal was plain meatballs, plain cucumbers, and warm flatbreads with honey butter.

Spinach Salad 2

SALAD
Spinach
Red onions
Cucumber, peeled, sliced, and quartered
Mushrooms, sliced
Bacon bits
Asiago cheese
Feta cheese
Glazed pecans (3 T butter, 1/2-3/4 cup brown sugar, 1/2 cup pecans)
Seasoned croutons

DRESSING
1 cup oil
3/4 cup sugar
1/3 cup cider vinegar
1 T dry mustard
1 tsp. salt
1 T + 1 tsp dry minced onion
1 T poppyseed

1. Combine dressing ingredients and chill.
2. To make the pecans, combine pecans, brown sugar, and butter in a small skillet.  Heat over low-medium heat just until the butter melts and combines with the brown sugar and begins to adhere to the nuts - use a spoon to scrape the butter/sugar mixture onto the pecans.  Remove to a plate and let cool.  The sugar will stay crumbly.
3. Assemble salad and add dressing just before serving (you won't need even half of the dressing).