Creamy Tomato & Parmesan Basil Soup
This rich and savoury soup, featuring greenhouse beefsteak tomatoes and fresh basil, is perfect for a comforting meal, it’s topped with shredded Parmesan for an extra layer of flavour.
Creamy Tomato & Parmesan Basil Soup
This rich and savoury soup, featuring greenhouse beefsteak tomatoes and fresh basil, is perfect for a comforting meal, it’s topped with shredded Parmesan for an extra layer of flavour.
Seven Layer Smoked Salmon Dip
This flavourful dip layers smoked salmon, cream cheese, avocado, and fresh greenhouse vegetables for a delightful appetizer. Perfect for game time or any gathering, it pairs wonderfully with crisp crackers or sliced baguettes.
Ingredients
• 1 can cannellini beans, drained and rinsed
• 2 tsp. lemon juice
• ¼ cup dill fronds, finely chopped
• 2 tbsp. olive oil, plus more if needed
• 1 avocado, mashed
• 8 oz. cream cheese, softened
• 1 small red onion, diced
• 1 pint GREENHOUSE grape tomatoes, chopped
• 3 GREENHOUSE mini cucumbers, chopped
• 1/4 cup capers, drained
• 12 oz. hot smoked salmon, flaked
• 2 tbsp. chopped fresh chives
• kosher salt and freshly ground black pepper
Directions
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In the bowl of a food processor, combine the cannellini beans, lemon juice, dill fronds and olive oil and blend until smooth. Taste and season with Kosher salt.
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Line a 6” diameter cake pan or ramekin with plastic wrap, pressing and sealing the bottoms and sides. Press the flaked salmon evenly into the bottom of the pan and repeat with the cream cheese, tomatoes, avocado, red onion and cucumbers, finishing with the creamy cannellini beans. Allow to chill for at least an hour before serving.
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When ready to serve, hold the serving plate upside down onto the pan and gently flip, tapping the top of the pan to loosen the dip.
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Top the dip with the capers and chives and serve.
​*Recipe courtesy of Sunset