GOOD EATS

On the menu

You can turn these restaurant favorites into mainstays on your home menu, as well.

RECIPES AND PHOTOGRAPHY BY CATHERINE MURRAY

FRIDAY NIGHT SPINACH ARTICHOKE DIP

Prep: 10 minutes | Cook: 35 minutes | Servings: 10 8 ounces 1/3 less fat cream 10 ounces frozen chopped cheese, softened spinach, thawed and drained 10-ounce jar Alfredo-style 14-ounce can artichoke hearts, pasta sauce drained and chopped 4 cloves garlic, minced 1 cup shredded mozzarella 1/4 teaspoon red pepper flakes cheese (optional) 1/3 cup grated Parmesan cheese

Preheat oven to 350 F. In a large bowl, thoroughly mix together cream cheese, Alfredo sauce, garlic, red pepper flakes, spinach, and artichoke hearts, then mix in mozzarella and Parmesan cheeses. Cover with foil and bake 25 to 30 minutes, or until melted and bubbly. Remove foil and continue baking another 5 to 10 minutes to brown the cheese on top. Serve warm with tortilla chips, baguette, crackers, or cut-up raw vegetables.

DESSERT MENU CRÈME BRÛLÉE

Prep: 30 minutes | Cook: 40 minutes | Chill: 2 hours | Servings: 6 2 cups heavy cream 1 teaspoon vanilla 5 egg yolks 1/2 cup granulated sugar, divided

Pour cream and vanilla into a medium saucepan over medium-low heat. Slowly bring to a simmer, stirring every few minutes for 10 to 15 minutes. Cream will be steaming but not boiling and vanilla will be fragrant. Remove from heat. Meanwhile, in a large bowl, whisk together egg yolks and half of the sugar (1/4 cup) until pale yellow and thick. With whisk in hand, very slowly begin adding cream to yolk mixture, whisking constantly. (If added too quickly, eggs will cook.) Continue until cream is fully incorporated. Preheat oven to 325 F. Divide custard into 6 ramekins, about 3/4 full. (Any shallow, oven-safe dish can be used, or use one large dish, such as a pie pan.) Place ramekins in a tall roasting pan or casserole dish. Slowly add enough hot water to the bottom of the pan until it comes about halfway up the sides of the ramekins, making sure they don’t begin to float. Bake until barely set (top will have a thin film but underneath it will jiggle a little bit), about 20 to 40 minutes, depending on the depth of the dishes. Cool to room temperature, then refrigerate for 2 hours. Sprinkle about 2 teaspoons of sugar on top of each custard and caramelize with a kitchen torch (or under the broil setting in the oven), being careful not to burn. Serve immediately.

Per serving: 247 calories, 19 grams fat (11 grams saturated fat), 230 milligrams cholesterol, 22 milligrams sodium, 18 grams total carbohydrates, 0 grams fiber, 3 grams protein.

ANCHOVY-FREE CAESAR SALAD

Prep: 20 minutes | Cook: 10 minutes | Servings: 8 4 cups cubed French baguette 1/3 cup grated Parmesan cheese, divided 2 teaspoons Italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 3/4 cup olive oil, divided 1/4 cup fresh lemon juice

Heat oven to 375 F. In a large bowl, toss cubed bread with 1 tablespoon of the grated Parmesan, Italian seasoning, salt, pepper, and 3 tablespoons of the olive oil. Spread evenly onto a baking sheet and bake 10 to 15 minutes, until golden brown. With a blender or food processor, thoroughly blend remaining grated Parmesan and olive oil, lemon juice, olives and juice, capers, garlic, and basil. Taste and adjust ingredients as needed. If dressing is too thick, add a few tablespoons water. Refrigerate. Makes about 1 cup of dressing. When ready to serve, toss lettuce in dressing, then top with croutons and shredded/shaved Parmesan cheese. Serve immediately. Makes 8 side salads.

15 green olives, plus 1 tablespoon olive juice 15 capers 2 cloves garlic, minced 1 tablespoon basil 2 large heads romaine lettuce, washed and chopped into large pieces ¼ cup Parmesan cheese (shredded or shaved)

Per serving: 215 calories, 21 grams fat (4 grams saturated fat), 5 milligrams cholesterol, 597 grams sodium, 5.5 grams total carbohydrates, 1 gram fiber, 3 grams protein.

Prep: 30 minutes | Cook: 10 minutes | Servings: 4 (approximately 4 slices per serving) 1 wide loaf Italian bread 1/2 teaspoon black pepper, 10 roma tomatoes divided 3 tablespoons extra-virgin 2 tablespoons balsamic olive oil, divided vinegar 3 garlic cloves, peeled (one handful of basil leaves cut in half, two minced) (no stems) 3/4 teaspoon salt, divided Note: Bread can be toasted in the oven or grilled. Leaving the skin on, cut each tomato in half. Using your fingers or a spoon, remove and discard the seeds and excess liquid. Chop tomatoes into quarter-inch chunks. In a medium bowl, lightly toss tomatoes, 1 tablespoon olive oil, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and balsamic vinegar. Refrigerate. Preheat oven to 450 F. Cut the Italian loaf into ½-inchthick slices. Lightly brush both sides with remaining olive oil. Lay each slice flat on a cookie sheet. Rub garlic halves across the top of the bread and sprinkle tops with remaining salt and pepper. Bake until lightly browned, about 5 minutes per side. Stack basil leaves on top of each other, roll up like a cigar, then thinly slice with a sharp knife. Add basil to tomato mixture right before serving. Top bread with tomatoes; serve immediately.

Per serving: 187 calories, 11 grams fat (2 grams saturated fat), 0 milligrams cholesterol, 532 grams sodium, 20 grams total carbohydrates, 4 grams fiber, 4 grams protein.

Have you tried one of our recipes? Do you have a recipe to share with other Ohio co-op members? Visit the Member Interactive page on www.ohiocoopliving.com to find recipes submitted by our readers and to upload yours.

While you’re there, see a video of a couple of these tasty dishes being prepared.