from margot’s
table to your’s
See’s Easter Candy Don’t Wait! Chocolate Bunnies are Going Fast!
Celebrate the Wearing of the Green with FrostKissed Artichokes
Plus a new Shipment of Jewelry.
BY MARGOT VAN HORN
Roasted Red Pepper/ Artichoke Dip: (a very colorful dish when placed on cooked artichoke leaves) Ingredients: 4 Artichoke hearts (fresh is preferable) 1 leek, diced 2 Tbsp butter 1 C. of roasted Red Peppers (from a jar) drained 3/4 C. Grated Parmesan 3 Tbsp Mayonnaise Instructions: In a small sauté pan over medium high heat, add the butter and when it’s melted and warm, add the leeks. Cook until leeks are tender. Set aside to cool. Add artichoke hearts, peppers, cheese, mayo and cooled leeks to food processor or blender. Pulse until dip is smooth and well combined. Serve with artichoke leaves, chips or fresh veggies. For easy access and printing of this and past recipes, visit Margot’s blog http://blog. tempinnkeeper.com Call Margot for personal cooking help @ 721-3551. Margot is a self-taught enthusiastic & passionate cook. tws
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Healthy Skin of Sun Valley, Inc. and MB Davis, RN BSN Request the honor of your presence at a Radiesse/Xeomin Event Meet Jessica Von Lith, Merz Aesthetics Rep. & Kate Hobson, RN BSN, Merz Injecter Trainer
ThuRSDAy, MARCh 14 4:30pm–7:30pm
208-721-2877
Leslie Thompson’s Favorite Way to Cook a Choke: Preheat oven to 425. Prep them as above, THEN, take loads of fresh minced garlic; pull the leaves back and sprinkle the garlic among the leaves. Then, add some Parmesan cheese in the leaves too (stuff down anything that’s left sticking up). Next lightly sprinkle them with a favorite herb mix (I usually make a thyme and sage blend that I mix myself) and S&P. Squeeze some fresh lemon juice and drizzle some olive oil over it all. Then wrap them up in a double layer of heavy tin foil making sure that they are totally sealed. Bake them in a 425 oven for an hour or 45 minutes for small ones.
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One of Margot’s favorite Ways of Serving the Choke: When the choke is cooked, remove the interior including the fuzz and heart and fill it with 1/2 cup of frozen peas. Place a bit of butter on the peas and add some fresh mint, garlic or other seasoning. Microwave them in a covered microwave proof dish for about 1-½ minutes. The peas will be done. If your artichoke had been refrigerated, the micro waving time may take a bit longer. Garnish with fresh mint and serve with fresh mayo and a shamrock.
CELEBRATING RADIESSE
T
he other day I was in the Valley Market (Atkinsons’ store in Bellevue), and there I discovered their yummy display of Frost Kissed Artichokes at a very good price indeed. Even though they don’t look that pretty, they are usually better than the very green variety because you know that they were picked very recently and consequently aren’t very old. Mine actually were done in 25 minutes and were delicious. There are many different ways of cooking and serving this vegetable so I thought with this being a “green” celebratory time two artichoke recipes would be just perfect. One recipe is a favorite of Leslie Thompson, my gourmet chef editor, and the other is one of mine. I’ve also included a colorful dip recipe that you can enjoy. In any case, if you like artichokes, hurry and get some before it gets above freezing temps where they are cultivated.
@ 680 Sun Valley Rd. Ste 8 (Walnut Ave. Mall) Ketchum • Watch live demonstration of ‘Before and Afters’ • Learn how these products can improve your lives • Special product pricing available during this Event: RADIESSE 1.5ml syringe—Buy 1, Get 1 HALF OFF XEOMIN (the New Botox) - $8/unit. Buy now, save for later
An Evening of Food, Fun and Prizes Meet Muffy Davis: 3-Time Paralympic Gold Medalist!
St. Paddy’s Day Weekend at The Brewery The Sun Valley Brewery is touting this weekend as St. Paddy’s Day Weekend. They will have live music on Friday and Saturday and Irish food and drink on Saturday and Sunday. The weekend starts off at 8 p.m., Friday, March 15 with Trevor Green of Huntington Beach, Calif. Trevor Green grew up on the beach of Southern California and spent as much time riding waves as playing the guitar. He is a huge Wood River Valley favorite whose debut at the Sawtooth Festival in Stanley caused so much excitement that he has attracted big crowds for all of his shows locally. This versatile
musician uses vocals, guitar, lap slide, banjo, mandolin, ukulele, harmonica and his most well-know and signature use of the didgeridoo is what really sets him apart. The cost to see this show is $8. Then, at 7 p.m. on Saturday, March 16 there will be a free show with local Irish music band, Paddy Wagon, who have gained quite a following the last two years by doing St. Patrick’s day show all over the valley. The Brewery will also have an Irish food menu and drink specials on both Saturday March 16 and St. Patrick’s Day proper, Sunday March 17.
St. Charles Church St. Patrick’s Dinner St. Charles Church will host their annual St. Patrick’s Dinner Celebration from 3 to 7 p.m. this Sunday, March 17 at St. Charles Church in Hailey. Dinner includes Corned Beef and Cabbage, corn dogs, clam chowder, leprechaun cool aid, Irish beer, homemade pies and desserts, fresh soda
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bread and Irish coffee. There will also be Bingo, raffle and all kind of fun including dancing to live music by the ‘world famous’ Boulder Brothers. The cost is $8/adult, $3/children and $20/family. Info: 208-720-6067
Do You Love to Cook? Then, send us your recipe.
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When we run yours, you get a $20 gift card to Albertsons! editor@theweeklysun.com Th e W e e k l y S u n •
March 13, 2013
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