Picture by Elspeth Abel
This recipe, besides being simple, is a great way to teach kids how to properly handle a knife and cut safely. Remember dull knives are MORE dangerous than sharp knives due to the increased amount of pressure that one must exert. Big knives should be held with your hand around the bottom part of the blade and top part of the handle, not the back of the handle.
Techniques:
1. Cutting vegetables uniform into sticks
2. Using a food processor
Ingredients:
One cup package frozen chopped spinach
1-2 scallions, chopped
1 clove garlic, minced
1 cup low-fat yogurt
2 tablespoons grated Parmesan cheese
1 tablespoons sour cream
3 tablespoon mayonnaise
3 Medium carrots
3 Celery sticks
1 Basket cherry tomatoes
salt to taste
Directions:
1. Add the spinach, onions, and garlic to the wet ingredients. Pulse in a food processor until mixed. (spinach must be thawed and drained). Spoon into a bowl and season with salt.
2. Refrigerate for at least 1 hour and up to 24 hours.
3. Serve in a bowl of bread loaf with top cut off. Use bread from inside the bowl for dipping.
4. Carrot sticks: peel carrots and cut off both ends. Cut carrot into equal thirds. Cut a thin slice lengthwise from one side of carrot so that it lies flat on the cutting board. Now do the same to the three remaining sides so the carrot sections are rectangles. Repeat with the other sections. Next, cut the carrot sections into 1/2" sticks and if necessary, those sticks in half lengthwise.
5. Celery sticks: with a vegetable peeler peel off the outer fibers of the celery. cut into three equal sections to match the size of the carrot sticks. Cut each section into matching sticks like the carrots.
6. Cherry tomatoes: wash and leave whole.
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