PORTLAND(NEWS CENTER) -- Erin Dow from Hannaford helped the Morning Report get into the festive mood by sharing some delicious summer-inspired recipes!
White Bean and Watercress Bruschetta
1/2 cups white beans (Cannelini), drained and rinsed
1/2 c. watercress sprigs, stems removed
2 T. fresh lemon juice
2 T. chopped sun dried tomatoes
1 T. olive oil
1 T. water
2 t. chopped garlic
1/8 t. salt
Pepper to taste
Parmesan cheese, diced tomato, and watercress leaves to garnish
Combine all ingredients into a food processor and blend until smooth. Serve spread onto toasted baguette slices and top with diced tomato, a few leaves of watercress, and shaved Parmesan cheese, if desired.
Note: Basil or Parsley make good substitutes for the watercress.
A delicious blend of flavors to create an easy snack - use as a dip or a spread on a fresh baguette.
Mock Shrimp and Avocado Ceviche
1lb cooked shrimp
1 c. diced avocado
1 c. diced seedless cucumber
1/4 c. minced red onion
1/4 c. finely chopped red bell pepper
1/4 c. fresh lime juice
2 t. olive oil
2 t. finely minced jalapeño pepper
1/8 t. salt
Black pepper to taste
Combine ingredients in a medium bowl and stir to combine. Allow to sit for 15 minutes before serving with corn tortilla chips.
Note: Ceviches typically use raw seafood, where the acidity of the juices "cook" the fish, but this doesn't kill off the bacteria in shrimp, which is why cooked shrimp is preferred.