If you have been reading here for any time at all, then you know I have two children.  Boys.  First grade and pre-K.  If you have been reading for a bit of time, you might know that those two boys are vegetarian.  Like me.  I’m sure they will eat meat at some point but for now, I am the cook in the family and I only cook vegetarian.  And to keep things uncomplicated and black and white, the boys are veg.

What you may not know is that my boys, the ones who are, ahem, vegetarians, don’t really eat vegetables.  Not for lack of trying.  We offer, they decline.  They like carrots and will eat an alarming amount of celery if it has peanut butter and raisins on it, but that is pretty much it.  And actually, I really should say that Graham (older) will eat broccoli and peas but Spencer (younger, pickier) will not.  We went to a friends’ house recently and they served the boys peas and Spencer put one in his mouth at a time and washed it down with a gulp of milk.  Just like he was taking a pill.

Do I worry about this lack of vegetable eating?  No.  I remember my pediatrician saying that ideally a child eats both fruits and vegetables but as long as they eat one or the other, there is no need to worry.  Considering that my boys eat fruit at all three meals and sometimes for a snack, and considering that I prefer not to worry if worrying is not necessary, I don’t worry.  I also don’t believe in hiding vegetables to try and trick my kids into eating them.  If I put a vegetable in something, like this mac and cheese, I tell them it’s there.

So last night, I made squash hummus.  My timing was good – Graham’s school is starting a new program where each grade works with a certain vegetable and the rest of the school has an assignment to actually eat that vegetable.  This week it is squash.   He was actually assigned to eat squash.  He was telling me this as I was literally taking it of the oven and he looked at me with that sweet almost 7 year-old wonder of, “My mom is magic!”

Normally, I would have to say I’m a hummus purist.  Hummus is chickpeas, tahini, lemon juice, a small clove of garlic, salt, pepper, olive oil, and maybe a sprinkle of cumin.  That is how I make it, that is how I like it.  Calling something that does not have chickpeas or tahini in it “hummus” bothers me.  But adding something, a vegetable I happen to love, to hummus can still be called hummus, according to the Dana Treat rules.

So how was it?  Good.  Sweeter and more yellow than my regular hummus.  Thicker too.  Most importantly, my kids loved it.  I called it squash hummus – there was no trickery going on here.  Spencer requested that I keep his squash separate and when I told him that was impossible, he just dug in anyway.  I was helped by the fact that I made flatbreads to go with it which fascinated the boys.  They scooped, ate, and scooped again.  The other boy in my family – that would be my husband – was equally smitten with both the flatbreads and the hummus, the latter of which he started eating with a spoon when the bread ran out.

Two notes.  The hummus recipe calls for a 2/3 pound butternut squash.  I know we live in squash country and they grow nice and big in our climate, but I have never seen anything close to a squash that small.  In many grocery stores, they sell pre-cut and seeded chunks of squash which is what I bought.  It doesn’t matter what type it is.  And if you suffer from yeast/dough fear, this flatbread is a great place to start.  It is foolproof and if you roll it into shapes that are other than circles, it will look extra cool.

Squash Hummus
Adapted from Fresh from the Garden
Makes about 3 cups

All food should be done to your taste but I think this is especially true of things like hummus and salad dressing.  Start with this recipe and then add more olive oil (or more water) if you want a looser consistency and be sure to add more salt if it needs it.  I added a bit more lemon juice to mine too.

1 small squash (about 2/3 pound)
1 15-ounce can chickpeas, rinsed and drained
1 small garlic clove, minced
2 tbsp. tahini paste
Juice of 1 lemon
2 tbsp. olive oil
2 tbsp. water
Sea salt and coarsely ground black pepper

Preheat the oven to 375ºF.  Cut the squash in half and scrape out the seeds.  Drizzle the cut surfaces with olive oil, then wrap it in foil.  Bake for about an hour – until a knife easily pierces the flesh.  Set aside to cool enough to handle.

Scrape out the squash flesh into the bowl of a food processor fitted with the steel blade.  Add the chickpeas, garlic, tahini, lemon juice, a large pinch of salt and a few grinds of pepper.  Pulse to combine.  With the machine on, pour the olive oil and then the water through the feed tube.  Stop and scrape down the sides, then continue to process until you have a nice smooth consistency.  Adjust the seasoning to your taste.

Rosemary Flatbread
Makes 6 medium-sized breads

I make bread often and it is rare, unless I am making the no-knead version, to have the dough actually double in size in a short period of time.  Don’t worry about it, just continue with the recipe.

1½ cups all-purpose flour
½ tsp. dried yeast
2 tbsp. fresh rosemary, finely chopped, plus extra for topping
1 tbsp. olive oil plus extra for brushing
Sea salt

Place the flour in a medium bowl and add the yeast.  Add 2/3 cup tepid water, the rosemary, olive oil, and a pinch of salt, and start mixing it all together to form a rather sloppy dough.  If your mix is too dry, add a bit more water.  If the mix is too wet, add a little more flour.

Once you have a ball of dough, take it out of the bowl and knead on a floured surface for 5 minutes, until it is elastic and slightly tacky.  Leave the dough to rest in a warm place under a damp kitchen towel for 1 hour; until it has about doubled in size.

Preheat the oven to 400ºF.  Line two baking sheets with parchment paper.

Break off about 1/6th of the dough and, using your hands, roll it into a ball.  Place on a floured surface and roll out to a thickness of about 1/8th of an inch.  Repeat until you have used all the dough.  Transfer to the prepared sheets and brush each flatbread with olive oil.  Sprinkle with a little salt and more rosemary.

Place the sheets in the oven for 12 to 15 minutes, until the surface of the breads starts to bubble and turn golden brown.  Don’t cook them too long or they will turn into cardboard.  Serve immediately.

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Whole post.  Photos, text, recipe.  It was a decent post, not one of my best.  I’m not going to re-create it.  Here is the short version – I once made this dip for Thanksgiving.  Roasted red peppers and cilantro don’t scream fall harvest dinner to me now but I thought it sounded good then and I was right.  This is a dip that people go crazy for – just serve it with pita chips.  And now, I’m just going to share the recipe and the photos.  This is a great dip.  You should make it.  People love it.  The end.

Roasted Pepper, Almond, and Cilantro Pesto
Adapted from Food & Wine
Makes about 2 cups

1 14-ounce jar roasted red peppers, drained
½ cup cilantro leaves
1 tbsp. tomato paste
1 tbsp. sherry vinegar
Juice of 1 small lemon
1 clove garlic
1 tsp. sea salt
½ tsp. smoked paprika
½ tsp. chile powder
¼ tsp. cayenne pepper
1 cup blanched almonds, roughly chopped

Place everything except the almonds in the bowl of a food processor fitted with the steel blade.  Pulse until everything is well combined, scrape down the sides of the bowl and pulse again.  Add the almonds and pulse until smooth and combined.  (The pesto can be made up to four days ahead.  Cover and refrigerate.)

Signs near the farmers’ market in Bayview.

The birthday girl, setting the table for lunch.

The outermost point on the property.  If I had a better lens, you would see a full mountain range in the background.

So many lovely places to sit and enjoy the beauty.

One of the friends brought beads for each of us to make bracelets.  The charm says “Jen Zen”.

4pm yoga was optional.  It was amazing to practice outside.  That is me in the purple shirt off to the right attempting a handstand without help.  (Didn’t happen.)

The grass was perfect for a headstand though.

Jen requested cowgirl attire for dinner.

She was one of the most well-behaved (and beautiful) cowgirls at the party.

(This photo is actually from last week’s yoga retreat.)

And dip!  I made this dip twice in a week and both times it got devoured.    People dig in expecting something mildly sour, as so many dips are, and are surprised by the lusciousness of it.  This dip gets its rich texture from avocado, silken tofu, and yogurt.  The interesting flavor comes from curry powder and mint.  The mix sounds unpromising, but the empty bowls speak otherwise.   Jen’s sister, after learning about the healthy mix of ingredients, told me, “I’ve been dipping delicately since I assumed it was really fattening.  Now I’m going to dig right in!”.

Curried Tofu-and-Avocado Dip
Adapted from Food and Wine
Makes about 2 cups

1 12-ounce box silken tofu
1 large or 2 small Hass avocados, peeled, pitted, and coarsely chopped
1/3 cup low-fat sour cream
1/3 cup low-fat plain yogurt
Zest and juice of 1 lime
1 garlic clove
2 tsp. honey
1½ tsp. curry powder
3 tbsp. chopped mint
Salt and freshly ground pepper.

In a food processor, combine everything except the salt and pepper.  Process until completely smooth, then season the dip to taste.  Chill until cold.  This dip will keep for two days in the refrigerator, but the top layer will turn brown-ish because of the avocado.  I suggest storing it in a cylinder-shaped container (such as a large yogurt container) which has a smaller top surface area.

Whenever I make Indian food, or food that isn’t specifically Indian but that features those intoxicating spices, I make a raita to serve with it.  It is such a quick and easy thing to throw together and it complements the food so well.  The dhal I made the other night is, as I mentioned, very highly spiced so a nice cooling and and tangy raita goes perfectly with it.

My standard additions to the plain yogurt are cucumber, lime juice, and salt; but the other day I had some of this on hand.

It’s called dukkah and it is a spice mixture that originated in Egypt.  I ground some for a dish that never made it to the table so, rather than waste it, I figured I’d just spice up my raita.  Although I mixed cultures and cuisines, the result was fantastic.  The dukkah stars coriander seed and cumin seed (among other wonderful things) and both of those spices are common in Indian cooking.  So I wasn’t that far off the mark.  It can be used, among other things, to garnish a bowl of your best olive oil for pita dipping, and it can also be used to coat soft boiled eggs that sit on greens which sit on toast (the original reason I made it).

But don’t feel like you need to make dukkah to in order to enjoy the raita.  It is wonderful without the spices as well.  Oh, and those cute little boxes?  They are filled with a variety of sea salt courtesy of my good gift giver of a husband.

One Year Ago: Palmiers

Cucumber Raita
Dana Treat Original
Makes about 1½ cups

Feel free to use full-fat yogurt here, or even Greek yogurt.  Just please don’t use that nasty non-fat stuff. If you are adding dukkah, use about 2 tablespoons.  If you are a cilantro hater, substitute the same amount of fresh mint.

1 cup plain low fat yogurt
½ English cucumber, peeled, seeded and diced
Juice of 1 small lime (or to taste)
Pinch of salt
2 tbsp. chopped cilantro

Mix all ingredients together in a medium bowl.  Taste for balance of flavor.  Cover and refrigerate until ready to use.

(Can be made one day ahead.  Be sure to give it a good stir before using.)

Dukkah
The Modern Vegetarian

1/3 cup hazelnuts, skinned
¼ cup sesame seeds
5 tsp. coriander seeds
4 tsp. cumin seeds
2 tsp. sea salt
½ tsp. black pepper
½ tsp. paprika
Large pinch of cayenne pepper

Heat the oven to 350° F.  Roast the hazelnuts and sesame seeds separately until golden.  Then, roast the coriander and cumin seeds until fragrant, about 2 minutes.

Transfer to a food processor or large mortar and pestle, add the remaining dukkah ingredients, and blend until a coarse mix is formed.  (Don’t overdo it; otherwise you will end up with a greasy mess.)  Store the dukkah in an airtight container until required.

We’ve all had white bean dip, right?  I’ve made it myself many times and have had it made by friends and in restaurants.  Hummus would still be my first dip choice, but I do enjoy a good white bean dip.  I love finding recipes that are familiar but with a twist.  In this recipe, you sprinkle a breadcrumb mixture over the top and bake it.  Not rocket science but I never would have thought that warm bean dip could be so good.  I consider this a pantry staple dish because I always have onions and garlic in my vegetable basket, white beans in my pantry, and rosemary growing in my yard.  I made this for a dinner party and adults and kids alike were crowded around the bowl.  What more could you want from a dip?

Baked White Bean Purée
Adapted from The Martha Stewart Living Cookbook – The Original Classics
Makes 3 cups, serving 6-10

If you want to make this vegan, just leave out the tablespoon of Parmesan in the topping and up the amount of breadcrumbs slightly.

2 tbsp. plus 1 tsp. olive oil
1 medium onion, chopped
1 tbsp. minced garlic
2 tsp. finely chopped fresh rosemary
2 15½-oz. cans cannellini beans, rinsed and drained
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. white wine vinegar
1 tbsp. dry bread crumbs
1 tbsp. freshly grated Parmesan cheese

1.  Preheat oven to 350°F.  Heat 1 tablespoon oil in a medium saucepan over medium heat.  Add the onion and garlic and cook until translucent, about 8 minutes.  Add 1 teaspoon rosemary and salt and pepper and stir well to combine.  Scrape into a food processor fitted with the steel blade.

2.  Transfer the beans to the food processor bowl and add the vinegar, 1 tablespoon olive oil, and 3 tablespoons water and purée until smooth.

3.  Combine the bread crumbs, Parmesan cheese, remaining rosemary, and remaining olive oil in a small bowl, and stir until combined.

4.  Place bean purée in an ovenproof bowl; top with the bread-crumb mixture.  Transfer to oven; bake until golden brown, about 20 minutes.  Serve hot.

(DT: I prepared this through step 2 and refrigerated it overnight.  Add 5 minutes to baking time.)

Thank you everyone.  No really, thank you.  That post took me a long time to write – a long time to work it through both in my head and on the screen.  I so appreciate every comment, re-tweet, and email.  We are lucky people here in the Dana Treat house.

Let’s move on to food, shall we?  If you ignore all of the baked goods, cakes, bars, cookies, chocolate, desserts, tarts, candy, and ice cream on the side bar to your right, you will notice that most of the food I write about here is very healthy.  I know that sentence sounds like a joke but if you take a look through the main courses, you will see a lot of good-for-you things.  The truth is that I like healthy food and that is mostly how I cook.  It’s not spa food but I cook with lots of whole grains and beans plus tons of produce, with a little cheese and eggs thrown in now and then for good measure.  Now and then I make a galette or a tart of some kind but these are usually special occasion meals.  I don’t feel right if I eat a big plate of Fettucine Alfredo so I certainly wouldn’t make it for you.

I don’t take drastic measures to make things low calorie or low fat, I just find that I am drawn to things that are healthy.  Does that sound annoying?  I also tend to be careful with the richer stuff.  I would never use low fat cheese, but I might just use a little less of the good stuff in a dish.  Or if I am going to make something rich, I will balance it with something light.  I have always wondered why sauté in a half cup of olive oil when just a couple of tablespoons works just as well?

And then there is this artichoke dip.  Everything I said in the above paragraphs goes out the window with this one.  There are ways to make a dish like this much less bad for you.  Lofat mayo, lofat sour cream – maybe even using plain yogurt instead.  Maybe someday I will try that but for now, I’m going to enjoy this just the way it is.  Luscious, full-fat, and delicious.

One Year Ago:  Fattoush (Pita Bread Salad)

Creamy Artichoke Dip
Adapted from Bon Appétit
Serves 8-12

The original recipe says to serve this with pita chips (it is excellent that way), but I have also served it with fresh baguette slices along with carrots and celery.

2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/2 cup mayonnaise
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 garlic clove, minced
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese
3 green onions, finely chopped
2 tsp. minced seeded jalapeño pepper

Using electric mixer, beat first 8 ingredients in large bowl to blend.  Fold in artichokes, mozzarella cheese, green onions, and jalapeño.  Transfer to a 11 x 7 x 2-inch baking dish.  (Can be made 1 day ahead.  Cover and refrigerate.)

Preheat oven to 400°F.  Bake dip until bubbling and brown on top, about 20 minutes.  Dip is best served warm.

There are certain dishes that just pop up for me again and again.  Things that I love and I keep trying variations until I find the one that becomes “my” version.  I’m thinking of things like baba ghanoush and gazpacho.  I tried endless variations before I settled on the Greens cookbook’s and Cook’s Illustrated’s versions respectively.

Muhummara is one of those things.  What?  Something you may have not even heard of and here I am tracking down the perfect recipe?  Here is the thing.  I love dips.  Not like chips and dip (although I love those too), I mean like warm grilled pita bread and dip.  If a restaurant has some kind of Middle Eastern platter, I will without question order it.  I love hummus, baba ghanoush, tzatziki, and I love muhummara.  Well, now I do.

I have made four or five versions of this dip and always liked it.  It just never popped for me.  Eralda at The Split Pea recently posted a recipe that looked a little different from the ones I have tried.  I decided to make for last weekend’s lunch and everyone who tried it loved it.  I served it with crackers, but it would be great with pita and Eralda says it’s terrific with cucumber.  This is my new go-to recipe.

One Year Ago:  Creamy Eggplant with Green Peas

Smokey Muhammara
Adapted from The Split Pea

I made a few changes here, mostly in method.  I also cut down on the amount of garlic because I don’t like a lot of raw garlic in my dips.  You can find pomegranate molasses at Whole Foods and at Middle Eastern markets – if you are lucky enough to have one of those where you live.  It’s flavor adds so much to this dip, so it is worth seeking out.  Along those same lines, the smoked paprika is essential here.  The flavor will just not be the same with regular paprika.

3  red bell peppers
1 cup of walnuts
¾ cup of pecans
1 ½ tsp. cumin
2 tsp. sweet smoked paprika
1 1/2 tsp. ground Chipotle Chile powder (or regular chile powder)
2 cloves garlic
1 ½ tsp.  salt
2 tsp. olive oil
Juice of 1 lemon
1 tsp. of honey
2 -3 tbsp. pomegranate molasses (substitute balsamic vinegar)

Preheat the oven to 500°F.  Place the peppers on a baking sheet and roast, turning occasionally, until beginning to blacken in spots, about 15 minutes total.  Remove sheet from the oven and carefully wrap it in foil.  Allow to sit for 10 minutes, then remove the foil.  When the peppers are cool enough to handle, peel away the skin and remove the membranes, stems, and seeds from each pepper.  Slice and place in food processor.

Lower the oven temperature to 350°F. Place the walnuts and pecans in a rimmed cookie sheet and toast for about 3-5 minutes until fragrant (oven temperatures vary, so make sure to keep an eye on them).  Set a timer so you don’t forget about them.  Remove from the oven and allow to cool.  Once cool, add to the food processor along with all the other ingredients.  Process until smooth, scraping the sides of the bowl as necessary.  Taste for balance of flavor, adding more salt, honey, or lemon juice as necessary.  If the dip seems too thick, add more olive oil.

Keeps refrigerated for up to 3 days.

In addition to the cake that I brought for my friend Lauren’s 40th birthday, I also brought a couple of appetizers.  I figured since her husband Travis was going to be hauling the entire dinner up the mountain, the least I could do was bring some things to munch on while he got the rest of the food ready.

When I was searching for recipes for another friend’s 40th birthday party, I found this one for Grilled Vegetable Salsa.  I was planning to make it for John, but then decided to take the party in a more Mediterranean and less Mexican direction.  The idea of the salsa stayed with me and when I learned fajitas were on last weekend’s menu, I knew exactly what to make as an appetizer.

This recipe comes from Martha Stewart’s Hors d’Oeuvres Handbook.  I love this book on principle.  It has lots of gorgeous photographs in the front and all the recipes in the back.  It is well laid out and all the recipes I have tried are winners.  What I don’t like is that almost every recipe suggests you serve the dish right away.  What kind of cocktail party is there where you can make everything à la minute?   So, I take a lot of what is said in the book with a grain of salt.  Against Martha’s advice, I also streamlined the cooking process and I made parts of the salsa ahead of time.  It was great and everyone loved it. The salsa was awesome with chips, but you could incorporate it into a main course by spooning a generous amount of the salsa over black beans and rice, and topping it all off with slices of avocado or guacomole.

One Year Ago:  Mushroom Pearl Pasta with Sweet Peas and Goat Cheese (if peas are in season where you live, make this!)

Grilled Vegetable Salsa
Adapted from Martha Stewart’s Hors d’Oeuvres Handbook
Makes 1 1/2 quarts

Stewart calls for three different cooking methods for the vegetables.  I streamlined it into two.  You could further streamline it by just grilling the peppers rather than roasting them.  If you do roast the peppers, they can be made up to four days ahead of time and stored, covered, in the refrigerator.

1 tsp. olive oil
2 ears of fresh corn, husk and silk removed
1 large red onion, root intact, sliced into 1/2-inch rings
4 plum tomatoes, seeded and cut into 1/2 inch pieces
2 roasted large red bell peppers, seeds removed and cut into 1/2 inch pieces
1 roasted large yellow bell pepper, seeds removed and cut into 1/2 inch pieces
1 roasted large orange bell pepper, seeds removed and cut into 1/2 inch pieces
3 oz. kalamata or oil-cured black olives, pitted and chopped
1 garlic clove, minced
1 tsp. ground cumin
2 tbsp. freshly squeezed lime juice
Kosher salt and freshly ground black pepper
1/2 roughly chopped fresh basil

1.  Prepare a grill over high heat.  Place the corn and onions on the grate and grill, turning, until grill marks appear on all sides and the corn and onions are cooked through.  The onions will take 5-8 minutes and the corn will need 15-20 minutes.  Transfer to a plate to cool.  When cool, cut the corn off the cob.  Cut the onion rings into 1/2 inch pieces.  Set aside.  (Can be made one day ahead.  Cover and chill.  Return to room temperature before continuing.)

2.  In a large bowl, combine the tomatoes, peppers, corn, and onion.  Stir in olives, garlic, cumin, and lime juice.  Season with salt and pepper.  Allow the vegetables to marinate for at least one hour and up to six hours.  Just before serving, stir in the basil and season to taste.

So, this dip is what I mistook for whipped cream the other night.  Yes, I brought this to sandwich between layers of strawberry shortcake and strawberries.  In my defense, it didn’t have the garnishes in it yet – it was just white.  But trust me, it’s much better served with crackers than with chocolate sauce.

This is a great recipe to have in your repetoire because it has few ingredients and takes next to no time.  It also tastes really good and can be made one day ahead.  It’s a lovely place to put all those gorgeous radishes you are seeing at the farmer’s markets.

One Year Ago: Feta and Ricotta Cheese Skillet Pie

Feta-Radish Spread
Adapted from The Martha Stewart Living Cookbook, The New Classics
Serves 4-6

Martha tells you to make your own pita chips here but I simply ran out of time.  I brought my clients store-bought pita chips instead.  Another change I made was to use more yogurt (a full 7 oz. container instead of the 1/4 cup she called for) to eliminate the need for olive oil in the spread.

1 package sheep’s milk feta cheese (7 or 8 ounces), coarsely chopped
1- 7 oz. container Greek yogurt (DT: I used low fat)
2 tbsp. fresh lemon juice
3 tbsp. coarsely chopped fresh flat-leaf parsley
4 radishes, quartered and thinly sliced

Pulse the feta, yogurt, and lemon juice in a food processor just utnil the mixture is thick and spreadable, about 10 pulses.  Transer to a medium bowl, and stir in the parsley and radishes.  Serve with pita chips or crackers.  (The dip can be made, without the radishes and parsley, 1 day ahead.  Cover and refrigerate.  Add parsley and radises just before serving.)

I love vegetables and dip.  I really do.  Now lest that sound ultra-virtuous, please realize that most dips are so bad for you that it cancels out the good that the veggies do.  Pre-made supermarket dips are usually loaded with artificial flavors and chemical stabilizers.  Many that you would make at home have no artificial ingredients, but do have enough calories and fat per serving to make it really unhealthy.

So here are two for you.  They have a similar base but different flavorings.  I use low fat sour cream and low fat buttermilk but the flavor is of the luscious full fat variety.  You can choose the peppery version (coarse ground pepper and chives) or the lemon-y herb one.  Or, if you are cooking lunch for 20 hungry Yoginis as I am on Saturday, you can make both.

Buttermilk Peppercorn Dip
Adapted from Martha Stewart Hors D’Oeuvres Handbook
Makes 1 1/2  cups

1 cup low fat sour cream
2 tbsp. low fat buttermilk
1 tsp. coarsely ground mixed peppercorns (black, pink, and green)
2 tsp. minced chives
1 tsp. chopped fresh thyme
1 large shallot, miced
1/2 tsp. kosher salt

Place the ingredients in a medium bowl and stir well to combine.  Serve immediately or store, covered, in the refrigerator, for up to 48 hours.

Lemony Herb Dip
Adapted from Bon Appetit
Makes about 1 cup

1 8-ounce container low fat sour cream
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh dill
Juice of 1 small lemon
Salt and pepper

Mix first 4 ingredients in medium bowl.  Season to taste with salt and pepper.  Can be made up to 2 days in advance, cover and refrigerate.