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Appetizers | |
| Nonstick cooking spray, for the baking dish 4 whole pitas, each cut into 8 wedges 2 tablespoons olive oil 2 teaspoons House Seasoning, recipe follows 2 tablespoons unsalted butter 1 medium onion, finely chopped 1/2 teaspoon kosher salt, or more to taste 1/4 teaspoon freshly ground black pepper, or more to taste 2 cloves garlic, minced 1 bunch mustard greens, roughly chopped (6 to 7 cups) One 14-ounce can artichoke hearts, drained and roughly chopped 1 cup half-and-half One 8-ounce block cream cheese, cubed 1/2 cup sour cream 1/2 teaspoon lemon zest 1/8 teaspoon cayenne pepper 1 cup shredded Monterey Jack cheese 1/2 cup grated or finely ground Parmigiano-Reggiano House Seasoning: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper | |
| Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper. Lightly spray the paper, then spray an 8-inch square baking dish with nonstick spray. In a medium bowl, combine the pita wedges, 1 tablespoon olive oil and the House Seasoning. Toss together, then arrange in a single layer on the sheet tray. Bake, flipping halfway through, until crisp and lightly golden, 10 to 12 minutes. Set aside. In a large skillet over medium heat, melt together the butter and remaining tablespoon olive oil. Add the onions and sprinkle with the salt and pepper. Sauté until translucent, 6 to 7 minutes, then add the garlic and cook for another 30 seconds. Wilt in the mustard greens a few handfuls at a time, then continue to cook until the greens become tender, another 5 minutes. Add the artichokes and stir, then add the half-and-half. Bring to a bubble, then reduce the heat, cooking until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat. Fold in the cream cheese, sour cream, lemon zest, cayenne pepper, 1/2 cup Monterey Jack and 1/4 cup Parmigiano-Reggiano. Adjust the salt and pepper to taste, then transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup Monterey Jack and 1/4 cup Parmigiano-Reggiano. Cover with foil and bake until bubbly, about 15 minutes, then switch the oven to broil. Remove the foil and broil until golden brown on top, 1 to 2 minutes. House Seasoning: Yield: 5 teaspoons Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Keep in an airtight container for up to 6 months. | |
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