6 oz. Smoked Salmon Pieces
Juice of ½ Lemon
¼ lb. Cream Cheese
½ tsp. Paprika
Pepper
Parsley, Chives, Dill, Scallions, optional
Place everything except pepper in blender or food processor. Process until smooth and creamy. Season to taste with pepper. Serve with crackers, cherry tomatoes and cucumber sticks, on or small sandwiches.
Avocado Caesar Dressing
1/2 avocado
1 egg yolk
1 lg. clove garlic
1/2 tsp. salt
6 anchovy filets
1/4 c. lemon juice
1 c. olive oil
2 T. chopped chives
Freshly ground pepper, to taste
Chive blossoms (optional)
Place avocado, egg yolk, garlic, salt, anchovy filets and lemon juice in bowl of food processor and process briefly to combine. While processor is on, drizzle olive oil in a thin stream through the feed tube until it emulsifies. Pour out into medium mixing bowl and stir in chopped chives and freshly ground pepper. Toss dressing with salad greens and garnish with chive blossoms.
Tuscan-style White Bean Spread with Capers
1 15-oz. can cannelini beans, drained (or use 2 c. cooked white beans)
1 medium clove garlic
1/2 tsp. salt, plus more to taste
1 tsp. dried thyme
1 1/2 T. lemon juice
3 T. olive oil
1 T. capers (or more if you adore them like I do)
1-2 T. parsley, minced (optional)
Put beans, garlic, salt, thyme, lemon juice and olive oil in food processor and process until smooth. Using a spatula, scoop bean purée into medium-sized bowl and add capers and parsley. Stir to combine and adjust salt. Serve with bread, pita or crackers.