a 86 WBM december 2014 Fresh fruit and vegetable platters help lighten up a menu of heavier a wintertime foods. Brogan believes they bring a colorful and relatively inexpensive element to the table. Another trick for cutting down on food costs: “Get smaller plates,” Rice suggests, so guests will eat less. coanriaomn edlipized INGREDIENTS: 1 Tbsp olive oil 1 tsp butter 1 large red onion, diced 1 clove garlic, minced 2 tsp Worcestershire sauce 1 tsp Dijon mustard 1 Tbsp soy sauce 1 tsp salt ½ tsp ground black pepper ¼ tsp dried thyme 1 cup sour cream or plain Greek yogurt DIRECTIONS: Heat the olive oil and butter in a skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and deep brown, about 10-12 minutes. Add garlic and cook 2 minutes longer. Remove pan from heat and stir in seasonings. Allow to cool completely before stirring in the sour cream or Greek yogurt. Can be made and refrigerated up to 3 days before serving. Serve with chips, veggies or pretzels. Recipe by Susan Miller, WBM Associate Editor
December 2104
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