Easy spring apps: Fried pickles, artichoke dip, more

Spring and summer entertaining is fast approaching, and chef Kelsey Nixon wants to make sure you're ready. She's sharing her recipes for fried pickles, hot artichoke dip and ratatouille tart so you're always ready to impress.

Ratatouille tart
Servings:

Serves 6

Ingredients

    • 1 sheet frozen puff pastry, thawed
    • All-purpose flour, for dusting
    • 3/4 cup caramelized onion-tomato jam
    • 3 plum tomatoes, cut into 1/4-inch-thick slices
    • 1 Japanese eggplant, cut into 1/4-inch-thick slices
    • 1 yellow squash, cut into 1/4-inch-thick slices
    • 1 zucchini, cut into 1/4-inch-thick slices
    • 2 roasted red peppers, thinly sliced
    • 2 to 3 tablespoons extra virgin olive oil
    • Kosher salt and cracked black pepper
    • 1 tablespoon chopped fresh oregano
    • 1/2 cup (2 ounces) crumbled goat cheese

Preparation

Baking Directions:

Fried homemade pickles with ranch dressing
Servings:

Serves 6 to 8

Ingredients

  • To prepare the pickles:

    • 2 cups red wine vinegar
    • 11/2 cups sugar
    • 1/4 cup kosher salt
    • 1 teaspoon mustard seeds
    • 3/4 teaspoon coriander seeds
    • 1/2 teaspoon celery seeds
    • 1/4 teaspoon whole black peppercorns
    • 2 garlic cloves, smashed
    • 1 red Fresno chile, halved lengthwise
    • 6 Kirby cucumbers (about 2 pounds)
  • For the ranch dressing:

    • 1/2 cup buttermilk
    • 1/2 cup mayonnaise
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons chopped fresh chives
    • 1 tablespoon chopped fresh dill
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon cracked black pepper
  • For the pickles:

    • 1 cup all-purpose flour
    • 2 large eggs
    • 1/2 cup whole milk
    • 1 cup panko bread crumbs
    • 1 teaspoon dried dill
    • 1 teaspoon garlic powder
    • 1 teaspoon kosher salt, plus more for sprinkling
    • Vegetable oil, for frying

Preparation

Baking Directions:

Hot artichoke dip with roasted red peppers and kale
Servings:

Serves 8

Ingredients

    • 1 bunch kale stems removed, leaves roughly chopped (about 2 cups)
    • 2 (14-ounce) cans artichoke hearts, drained and chopped
    • 1/3 cup roasted red peppers, chopped
    • 4 ounces cream cheese, at room temperature
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 2 garlic cloves, minced
    • 1 1/3 cups grated
    • Parmesan cheese
    • 1/4 pound white cheddar cheese, shredded (1 cup)
    • Toasted baguette slices, for serving

Preparation

Baking Directions:

Grilled veggie panzanella with mozzarella and basil
Servings:

Serves 6

Ingredients

    • Cooking spray (optional)
    • 1 loaf French bread, cut on an angle into 1-inch thick slices
    • 1/2 cup extra-virgin olive oil, plus more for brushing and drizzling
    • Kosher salt and cracked black pepper
    • 1 yellow squash, cut on an angle into 3/4-inch thick slices
    • 1 small zucchini, cut on an angle into 3/4-inch thick slices
    • 1 orange bell pepper, cut into quarters
    • 8 ounces heirloom cherry tomatoes
    • 1/2 cup red wine vinegar
    • 1/2 tsp Dijon mustard
    • 1 garlic clove, grated
    • 8 ounces fresh mozzarella cheese, cut into 1/2-inch dice
    • 1 cup fresh basil leaves, torn

Preparation

Baking Directions:

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