January: Hot Artichoke Heart and Goat Cheese Dip

Tomato, Cucumber, Garlic And ParsleyHot Artichoke Heart and Goat Cheese Dip

1 jar Mediterranean Organic Artichoke, water packed, drained

1 1/4 Cups mild Organic onions, minced or 1/3 cup Frontier Onion Flakes

1 clove Organic garlic, minced or 1/2 tsp. Emperor’s Kitchen Organic Chopped Garlic

1/2 Cup Vegenaise mayonnaise

1 8 oz package Tofutti cream cheese

1 4 oz package Galaxy/Soyco Rice Grated Parmesan Style

1 8 oz package Mt. Sterling Cheddar goat cheese, shredded

Preheat oven to 350 degrees.

In a food processor, combine the artichoke hearts, onion, garlic,  Vegenaise, cream cheese, Parmesan cheese and goat cheese. Blend, but be sure to leave some texture to the dip.

Spoon into an 8 inch baking dish. (At this point you can refrigerate to minimize preparation at serving time.)

Bake the dip, uncovered, for 30 minutes or until it is brown on top.

Serve hot with toasted Everybody Eats (gluten free) Baguette cut into 1-inch slices or Green Mountain Gringo tortilla strips or Blue Diamond Nut Thins.

Tip: Put into a crock pot to serve warm.

Alternative: Spread the uncooked mixture into a pre-baked pie shell and top with chopped olives and parsley. Bake for 10 minutes at 375 degres. Serve hot.

All of the ingredients for this recipe can be found at Natural Market Place!

August: Cool Cucumber Tomato Rice Salad

August 14, 2009 by  
Filed under Recipes From Cooking With David

Cool Cucumber Tomato Rice Salad

Wheat and Gluten Free; Dairy FreeTomato, Cucumber, Garlic And Parsley


2 Cups Lundberg Organic Long Grain Brown Rice

2 bunches Organic Parsley, chopped

1 bunch Organic Green Onions, chopped

4 – 6 cloves Organic garlic, minced

1/2 Cup Lucini Olive Oil

4 – 6 Tbs. Santa Cruz Organic Lemon Juice

1 large Organic Cucumber, diced

1 large Organic Tomato, diced

1 1/2 tsp. Herbamare Seasoning


Cook rice according to package directions.  Place in refrigerator to cool.

Mix chilled rice, parsley, onions, and garlic in a large salad bowl.  Add olive oil, lemon juice, and Herbamare.  Mix well.  Stir in cucumbers.  Just before serving add tomatoes and gently stir.

Note:  Add additional olive oil and/or lemon juice to taste and to desired moistness.

FREE Cooking classes

Saturday, August 29th at 1:00 p.m. Cooking with David

Cooking with David is a fun, free, and lively cooking class dedicated to eating healthy. cooking

Come hungry and know that every class is gluten free and dairy free. Each month (our goal is the last Saturday of every month) join us for an eating adventure of discovering foods you may never have tasted. This class will focus on delicious recipes using Garden Vegetables.

Seating is limited.

To Sign up today:  call 706 253-6933  or email david@naturalmarketplace.net

Natural Market Place

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