We’re back! (And we brought veggie dip!)

Confession: My “couple day” break to catch up turned into a full week because it just so happened that last weekend was Larms’s baby shower! The event was a ton of fun, but basically put us both out of commission for the duration. Although she’s still trying to dig her way out of the pile o’ gifts and I’m still trying to unpack from the trip (I am so bad at transitions it’s not even funny), we’ll do our best to get back to posting–we’ve got a great series on couponing, or rather, our utterly fearless and ridiculously simple lack thereof, lined up for you over the next week.

Until then, I’ll leave you with a recipe from her shower that is delicious, absurdly easy, and yes, comes from Rachel Ray. I know what I’ve posted about her in the past, but as one of my friends put it so accurately, when you shoot out 8 million recipes a year, a few of them are bound to hit the mark.

Don’t know what the official title is. Let’s make up something that would make Ray-Ray proud…

Creamy Lemon Zinger Veggie Dip with Fresh Herbs, Asparagus Spears and Haricots Verts

Ingredients

1 lb asparagus, trimmed

1 lb fresh green beans, trimmed

salt

1 cup mayonnaise

1 lemon, zested and juiced

1 small shallot, finely chopped

2 Tablespoons chopped fresh tarragon (4 sprigs), chopped, plus extra sprigs for garnish

2 Tablespoons chopped parsley leaves, plus extra sprigs for garnish

Few grinds of freshly ground pepper

Directions

Cook the asparagus spears and green beans in one inch of salted boiling water, covered, for 3 – 4 minutes (I only do 3). Drain and cool; arrange on a serving plate.

Combine the dip ingredients in a small bowl and garnish.

The most delicious finger-food you’ll ever serve to guests that doesn’t involve bacon

Curried Snow Peas with Peanuts

Ingredients:

24 fresh snow peas

4 ounces cream cheese (softened)

1 and 1/2 Tbsp. mango chutney (I use Major Grey’s)

1/2 tsp. curry powder

1/2 cup dry roasted peanuts chopped fine (can also use honey roasted)

Directions:

1. Remove the strings from the snow peas. Rinse them and pat dry.

2. In a small bowl, beat together the cream cheese, chutney and curry powder until well blended. Place the chopped peanuts in a shallow bowl or soup plate.

3. Spread a small amount of the curried cheese on one end of each snow pea. Then dip end in the peanuts to coat.

(I find that there is enough cream cheese mixture to dollop a “healthy” amount on each end. It can/should cover a good 1/3 or even a bit more of the length of the pea. Actually, they’ll look exactly like those holiday cookies with the chocolate on the ends when they’re finished! But, you know, a lot greener.)