Organic Valley Archives - Jackie Newgent

baby bella brooklyn “cheesesteak” panini

by Jackie Newgent | February 24, 2013 | 3 Comments

(Click on photo for full-size image!) Makes 4 servings: 1 sandwich each Sorry, Philadelphia. I changed your sandwich too much to call this a true Philly cheesesteak. Since I developed and tested the recipe in Brooklyn, my borough is getting the credit for this made-over version. The goal here was simply to create a vegetarian version of cheesesteak. Baby bella mushrooms are the savory star. But I couldn’t resist adding a few more of my own tasty touches to make this sandwich a standout. In fact, it’s now a panini that’s served with mushroom broth … au jus. It’s succulent! Calories Saved: 580

mexican-inspired seven layer dip

by Jackie Newgent | January 27, 2013 | 0 Comments

(Click on photo for full-size image!) Makes 16 servings Super Bowl party, anyone? Or maybe an Oscar soiree? Whether you’re hosting a gathering or going to one, here’s an app that’ll disappear before the end of the evening. It’s basically a Mexican layer dip with a few new twists. Frankly, I make dip for casual get-togethers more often than anything else because they’re always crowd pleasers. This is my newest translation. The grapes on top … love! And the quark in it will surely raise some eyebrows. (Quark is simply a fresh European-style cheese that’s like a super creamy cottage cheese.) Let me know if your dip gets demolished! Calories Saved: 40

caramelized onion greek yogurt dip

by Jackie Newgent | March 22, 2012 | 1 Comment

Makes 8 servings: 1/4 rounded cup each True confession … one of the snacks that I simply can’t have around me is potato chips and dip. I seriously can’t stop myself! So I made a personal pact that the only time I can eat the tempting duo is at parties—which luckily includes parties that I host. Nonetheless, the dips commonly found at the supermarket have labels that read like strange science experiments, including ingredients like partially hydrogenated oils, monosodium glutamate, artificial flavor, and artificial color. So I figure if I’m going to dish up dip with chips, I at least want to feel good about what goes into it. I finally found the chip dip that’s palate-worthy and full of...

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