M A R K E T
R E P O R T
Southeastern is a full-service real estate firm representing clients across a broad range of real estate needs; including residential brokerage, custom new construction, land de nts.
N E I G H B O R H O O D N E W S
We are all excited to finally have the trucks in the neighborhood picking up the debris from the hurricane. Please remember they will NOT pick up the following:
* Routine lawn waste or grass clippings
* Fencing
* Construction debris
* Household waste
* Anything in paper or plastic bags
Also, if you put debris on a vacant or neighboring lot or the company clearing your debris did, you are responsible for having that removed. Or you can put it back onto your lot and hopefully FEMA will pick up when they do their 2nd pass. FEMA will not pick up any debris that has been placed on an undeveloped lot.
We have some great new construction homes ranging from $829k and up. If you know anyone in the market to make River Island their home, please have them contact Bobby or Madera.
S U P E R B R E A D B O W L D I P
By Lindsay Funston, delish.com
Ingredients
Bread Bowl
3
(11-oz ) tubes refrigerated French bread dough, divided 1
large egg mixed with 1 tbsp water
Dip
1 bunch Tuscan kale, ribs and stems removed, leaves chopped (about 6 c.)
1 (15-oz ) can artichoke hearts, drained, chopped
1 (8-oz ) block cream cheese, softened
1 1/2 cups shredded white cheddar
1/2 cup finely grated Parmesan
1/2 cup ricotta
2 cloves garlic, finely chopped
Kosher salt
Freshly ground black pepper
Pita chips, for serving
Directions
Bread Bowl
Preheat oven to 350°. On a baking sheet, spread out 1 tube of dough until flattened. Using your hands, roll remaining 2 tubes of dough into 15"-long logs
a. Form logs into a football shape on top of flattened dough and secure ends with toothpicks Trim outside of flattened dough around football shape and use scraps to form laces (smaller ones for the center, plus 2 longer strips for the ends, if desired—feel free to decorate however you like/depending on how much dough you have left) Arrange laces next to bread bowl on baking sheet Brush dough all over with egg wash.
b Bake bread until lightly golden, about 20 minutes. c.
Dip
In a large pot of boiling salted water, blanch kale until brightened in color, about 1 minute. Drain and pat dry with paper towels. a
Transfer kale to a large bowl. Add artichokes, cream cheese, cheddar, Parmesan, ricotta, and garlic; season with salt and pepper
Transfer dip to bread bowl Place 2 longer laces on opposite sides of football about 1" from ends, if using. Top dip with smaller laces.
b. Bake dip until golden and bubbly, 15 to 20 minutes. Serve with chips alongside c.
PHOTO: DOAA ELKADY; FOOD STYLING: MAKINZE GORE
