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.

soup of the evening, beautiful soup!

Beautiful Soup, so rich and green,

Waiting in a hot tureen!

Who for such dainties would not stoop?

Soup of the evening, beautiful Soup!

- Lewis Carroll

Bright green in color and smooth as silk, this Spring Velvet Soup is rich, lush, packed with vitamins and minerals, and is very low-fat. The flavor is very similar to split pea soup, and its thick, creamy texture is achieved with potatoes, not with traditional thickeners or dairy products.

I've adapted this recipe from a terrific cookbook purchased at a farmers' market: "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert. The book encourages all of us to eat fruits and vegetables in season for freshness, taste, nutrition, variety, environment and local health.

Ingredients:

• 2 or 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large leek, diced - white part and 1 inch of green
• 1 large stalk celery, diced
• 2 teaspoons dried tarragon (or 2 tablespoons fresh)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups vegetable broth (or chicken broth)
• 5 or 6 medium potatoes (about 3 cups), peeled and diced
• 1 bunch spinach, torn (about 2 or 3 handfuls)

In a large saucepan, saute onion, leeks and celery in olive oil over medium-low heat until wilted and not browned, about 15 minutes. Add tarragon, thyme, salt and pepper and combine well. Add broth and potatoes. Cover and simmer for about 15 minutes, or until potatoes are tender.

Add spinach and simmer for 5 more minutes. Remove soup from heat. Puree soup in small batches in a blender or food processor. Return soup to pan and place over low heat to continue heating.

If you like, 1/2 cup of milk can be added to the soup. Also, taste for seasonings. Garnish with a swirl of plain yogurt, sprigs of fresh herbs, or pretty chive blossoms.

Serves 4 to 6.