Skinny dippin'

PCC Taste | June 2013

Tuscan Bean Dip
Try our recipe for Tuscan Bean Dip.

Make eating your vegetables a delightful part of the day with fun combinations of dips and dippers just right to enjoy as an afternoon snack or as a light lunch outside in the sunshine.

Rainbow carrot sticks — Appeal to your eyes as well as your taste buds with a bunch of our organic rainbow carrots in orange, purple, creamy yellow and ivory.

Radishes — Slice these petite members of the cruciferous family or trim smaller specimens and dip them whole for a pleasing crunch.

Kale chips — Snag a bag from our grocery aisles or take home a bunch of dinosaur kale and bake your own with this easy recipe: pccnaturalmarkets.com/r/2012.

Asparagus spears — Trim ends, then blanch these beauties until crisp tender or brush lightly with olive oil; dust with salt and pepper; and grill until tender, flipping once.

Green beans — Trim the stem end and try these raw, lightly steamed or blanched until bright green and crisp-tender, about two minutes.

Broccoli and cauliflower — Blanch bite-size florets until crisp-tender, about two minutes. Cut into cross sections for easier snacking.

Sugar snap peas — Look for pods that are firm, crisp and snappy. Fold back the stem and pull to remove the fibrous string and savor before their short season ends.

Five tasty dip recipes to try

More about: dips, produce, snacks

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