(WFRV) – It’s National Celery Month!
You’ll be excited to use celery thanks to tips from Budding Chefs.
Here are a few great recipes involving celery:
Celery Salad with Dates, Almonds and Parmesan
½ cup raw almonds, or chopped roasted almonds
8 celery stalks, thinly sliced on a diagonal, leaves separated
6 dates, pitted, coarsely chopped
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 ounces Parmesan, shaved
¼ cup extra-virgin olive oil
Crushed red pepper flakes
Preheat oven to 350°. If using raw almonds, spread on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.
Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.
Chicken Salad Celery Sticks
2 cup – Chicken Breast, cooked, chopped
3 tablespoon – green onion
1 stalk – celery
1/4 cup – Greek yogurt, plain
1/4 tbsp – mayonnaise, light
1/2 teaspoon – vinegar, red wine
1/2 teaspoon – garlic powder
1/2 teaspoon – salt
1/8 teaspoon – black pepper, ground
1/4 cup – almonds, sliced
Cook and shred chicken breasts (or grab a rotisserie) – you’ll need about two cups. Slice 4-5 green onions. Wash and chop celery into 3-4 inch pieces.
Mix together Greek yogurt, light mayo, sliced green onions, red wine vinegar (or other vinegar/lemon juice), garlic powder, salt, and pepper. Add chicken in and mix unil well incorporated. Cover and refrigerate until ready to use.
Top celery sticks with chicken mixture and slivered almonds. Garnish with fresh dill if desired.
Stop Light Celery
Use any spread you like (cream cheese, laughing cow cheese, slices of fresh mozzarella) and spread on celery. Cut tiny circles out of a red, green and yellow pepper, and place on the spread. Put the celery on a skewer if you like and put upright in a container.