classic spinach dip - with a twist, of course

The best spinach dip I've ever created? Yes, it has bacon, which automatically puts this recipe in the running for "best ever" but there's just something about it that is so ... satisfying. Great combination of textures - a little crunch, some creaminess but not overdone, my newest version of spinach dip has it all.

Serve at an elegant holiday party or other special occasion, or bring along to your next al fresco dining experience with a bottle of wine and a bit of charcuterie and good cheese. Like all spinach dips, this looks beautiful served in a crusty bread bowl; this version is particularly suited to dipping with pita chips. And if you haven't tried the Archer Farms Hummus Chips with Sea Salt from Target, get a bag now. Absolutely delicious little snack, and so good with this dip!

Recipe:
One 10 ounce package frozen chopped spinach, thawed
3 slices hardwood-smoked thick cut bacon
4 heaping tablespoons minced water chestnuts
6 tablespoons mayonnaise (NOT "salad dressing")
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 to 3/4 dried oregano (try a little dill just to change it up sometimes)
freshly ground black pepper to taste
3 tablespoons crumbled feta cheese

In a skillet, cook bacon slices until crispy and drain on a paper towel-lined plate. While bacon is cooking, squeeze out as much water as you can from the thawed chopped spinach. Mince the water chestnuts and combine with the spinach. When bacon is cool enough to handle, crumble into small pieces and add to spinach-water chestnut mixture.
In a small bowl, combine mayonnaise, garlic powder, onion powder, oregano and black pepper. Stir into spinach mixture, mixing thoroughly, and add feta cheese, breaking up any larger clumps of feta cheese. Season to taste with salt (I find that little or no salt is needed with the bacon and feta cheese).
Makes about 2 cups of spinach dip.

the dog days of summer are upon us...

Beat the heat with fresh, fast and lemony Shrimp, Feta and Basil Linguine Salad!

A Lonesome Road Kitchen exclusive - I created this delicious, cool and simple Mediterranean-inspired linguine salad during a particularly steamy hot spell on the gravel road outside of Prisontown. (!)

Yes, the dog days of summer are upon us here in the northern hemisphere. Seriously. Or, "Siriusly." The dog star Sirius is rising with the sun and temperatures are in the 90's in the Chicago area and looking to stay that way for a while. In fact, the city is poised to break a record for the most consecutive days of over-80 temperatures this summer. Phew!

So now is the time to dig out all of those salad recipes you've been wanting to try; if I do say so myself, this one is especially tasty and worth a try in your salad repertoire. Except for a few brief minutes to boil the water for the linguine, this dish is "stove-free." It also makes good use of garden bounty, if you now happen to be inundated with tomatoes and peppers of the all-at-once variety. The salad's ingredients are flexible; you could also create an all-out seafood extravaganza, or add even more veggies including cucumbers, or olives, or whatever you like and have on hand.

The salad starts with a beautiful basil-infused linguine; many larger supermarkets or gourmet shops carry many varieties of pastas now and it's fun to experiment with flavors. Add some cooked shrimp, tomato-basil feta cheese, veggies and my simple vinaigrette, and you have dinner or lunch for 3 or 4 on a hot summer day.

For the shrimp, feta & linguine salad:

• 8 oz. basil flavored linguine, cooked per package directions
• 1/2 pound cooked, peeled and deveined shrimp
• one 4-ounce package tomato-and-basil flavored feta cheese
• 2 large plum tomatoes, chopped and seeded
• 2 Cubanelle peppers, chopped and seeded
• 2 or 3 teaspoons minced red onion
• juice of one small lemon

Combine cooked pasta, shrimp, cheese and veggies, then liberally squeeze on lemon juice. Using the lemon juice first really gives the salad great flavor before you add the dressing.
Then, whisk together the vinaigrette:

• 6 tablespoons good-quality olive oil
• 5 tablespoons red wine vinegar
• 1 teaspoon fresh minced oregano, or 1/2 teaspoon dried
• 1 teaspoon fresh minced basil, or 1/2 teaspoon dried
• 1 small clove garlic, minced
• sea salt and freshly ground black pepper to taste

Pour vinaigrette over the linguine salad ingredients, tossing gently and thoroughly to combine.
This does taste even better the next day!
Makes about 4 servings.

sunday dinner redux - love on a plate with a twist 5 - greek-inspired stuffed potatoes

Inspired by traditional Greek flavors, I created these stuffed potatoes just for something new and different.
If you haven't yet tried Greek yogurt - do! Typically made of sheep's milk (but cow's milk varieties exist also) it has a wonderful texture and flavor, and is often slightly higher in protein. The same goes for Kasseri cheese; if you absolutely can't find it in your local stores, then Parmesan will make an acceptable substitute. But do try to find the Kasseri; this is the cheese used in the famous Greek dish saganaki and is also a sheep's milk-based product. It has a pungent aroma and is absolutely delicious.

For two LARGE russet potatoes, bake at 450 degrees fahrenheit (232 celsius) for about an hour or until sides can be squeezed. Twenty minutes before the potatoes are done baking, place one large clove of unpeeled garlic in a small baking dish (like a custard cup or even a small foil pan). Add a small amount of water, cover tightly, and place in the oven to bake along with the potatoes. At the end of the potatoes' baking time, also remove the baked garlic clove from the oven and set aside to cool.

In the meantime, scoop out the insides of the potatoes into a bowl; mash them a bit and squeeze out the soft baked garlic clove from its peel; discard the peel. Mash the garlic in with the potato and add:

1 tablespoon butter

3 teaspoons plain Greek yogurt

3 teaspoons crumbled Feta cheese

4 teaspoons grated Kasseri cheese

1/4 teaspoon dried oregano (or fresh oregano, even better!)

salt and pepper to taste (taste carefully first - the Feta and Kasseri cheeses are salty)

Combine all ingredients and spoon back into the baked potato shells. Top with more grated Kasseri cheese, place back in oven for 15 minutes or so until cheese topping is melted. You may also broil for a moment to brown the cheese topping even more.

These potatoes are delicious with roast lamb or chicken, and also make a hearty vegetarian main dish.

Serves 2.