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Spinach Dip with Green Bell Peppers

INGREDIENTS

1 (16 oz.) container sour cream (regular or fat free)
1 (8 oz.) package cream cheese (regular or fat free)
10 oz. fresh spinach, washed and drained very well and shredded into smaller pieces
1 (2 oz.) envelope dry Onion Soup Mix
1/2 medium red onion, peeled and finely chopped

DIRECTIONS

Mix all ingredients together, adding spinach very last. Cover and chill in the refrigerator until ready to serve. It typically tastes best if you add make it a couple of hours ahead and let the flavors combine. This tastes great with raw vegetables and crackers.

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Recipes

French Toast with Nectarines

This Marta Stewart dish is great for dessert, but you can also serve it for breakfast — just skip the ice cream. Instead of country-style bread, feel free to substitute brioche or sourdough.

INGREDIENTS

1 cup red wine
1/3 cup plus 2 tablespoons sugar
3 nectarines, halved, pitted, and cut into wedges
2 large eggs
1 cup half-and-half
Salt
6 slices country-style bread, halved diagonally
2 tablespoons butter
Vanilla ice cream, for serving

DIRECTIONS

In a medium saucepan, bring wine and 1/3 cup sugar to a boil. Cook, stirring occasionally, until slightly syrupy, 6 to 8 minutes. Remove from heat and stir in nectarines.

In a large baking dish, whisk together eggs, half-and-half, 2 tablespoons sugar, and a pinch of salt. Place bread in dish and let stand about 1 minute, pressing to help it absorb the custard; turn over and repeat.

In a large nonstick skillet, melt 1 tablespoon butter over medium; swirl pan to coat. Add 1/2 the bread and cook until golden, about 3 minutes per side. Transfer to a plate and repeat with remaining butter and bread. Serve topped with red-wine nectarines and ice cream.

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Recipes

Brie, Apple and Arugula Quesadillas

INGREDIENTS

1 tablespoon Dijon mustard
2 teaspoons apple cider
3 (10-inch) flour tortillas
6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided
1 apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
3 cups arugula, divided
3/4 teaspoon fresh ground black pepper, divided

DIRECTIONS

Stir together in small bowl mustard and cider. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 tsp. mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange 1/3 of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange 1/3 of apple slices over cheese; top with 1 cup arugula. Sprinkle pepper and fold tortilla in half; press gently with a spatula. Cook 2 min. on each side or until golden. Remove from pan and repeat with remaining ingredients

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Spinach Dip with Green Bell Peppers

French Toast with Nectarines

Brie, Apple and Arugula Quesadillas

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