I had a thought the other day. About Knorr’s Spinach Dip. I don’t know why I got it in my head that I had to make that old fashioned, spinach dip. The one we used to make with a Knorr’s Vegetable Soup packet (now it’s called Knorr’s Vegetable Recipe Mix) and serve in bread bowls. And way back the 80’s I remember it was all the rage. I also remember Knorr’s Spinach Dip as being perfect on a hot summer day, all cool and creamy and delish and served at just about any summer party. Memorial Day, Father’s Day, Fourth of July, even Labor Day.
If you follow my site, and if not, you can check the right sidebar for all the options, you know I made up a mess of Chickpeas in the Instant Pot a while back. And while those Chickpeas are pretty amazing (they’re cooked with aromatics and herbs) I wanted to make something with them. Something quick, easy and healthy. And here it is, Spicy Pomodoro Chickpeas. Oh, yeah, it has Kale, too.
I’m sure more than a few of you who stop by my blog or get email updates on what I’m cooking up also follow Suzanne from A Pug in the Kitchen. If you don’t, you’re missing out on a very special blog from a charming lady & her sidekick Percy. You’ll find a post from me there, for Roasted Cauliflower Steaks with Chermoula Sauce. So there, that’s your “teaser” so click over now to find out more about this enticing recipe, and be sure to take a few minutes to explore Suzanne’s blog while you’re there. 🙂
I told this story elsewhere on my blog, about a Cassoulet I tried from one of Michael Chiarello‘s recipes. Well, frankly, the Cassoulet was a big hiss-boo. What wasn’t was the Brussels Sprouts (just one component of the overly complicated Cassoulet) sprinkled with this fantastic Michael Chiarello’s Fennel Spice Rub. They were out of this world fantastic and when I was putting that Cassoulet together, I kept nibbling on the Brussels Sprouts and had to remake the entire batch!