yummy: Real Simple Pop Up Shop

Day three on my juices and going strong. With each juice filled to the brim with fruits and vegetables I'm never hungry, but ya'll, I am CRAVING cheese. Is this a side effect? Homemade cheese-filled ravioli, cheesy alfredo pasta, cheese and crackers, you name it. Get it. In. My mouth.

And today at the Real Simple Pop Up Shop, I almost snapped. Real Simple Food Director Allie Lewis-Clapp was on location to give a fabulous cheesy food demonstration within the 15,000 square foot space at Rockefeller Center. It was opening day at the Pop Up Shop and staff and crew were abuzz adding finishing touches and welcoming customers.

You haven't heard of the Pop Up Shop? Well, let me fill you in. Just in time for the holidays, Real Simple has created a full-blown retail store in NYC to set you up with a gift for everyone on your holiday shopping list. There's something For Her. Something For Him. Something for the Kids, and something for Home. And even something for Pets! Some of the proceeds go to charities, you can sign up for high-value sweepstakes (Kitchen makeover, anyone?), and you can even have gifts wrapped and shipped to friends and family, right from the store. Oh, and you'll leave looking better than you did when you strolled in after a complimentary makeover by L'Oreal Paris.

There's so much going on you might need to stop by twice. I'll be there tomorrow through Monday so come say hi!

In case you missed it today, here are two Real Simple recipes from Allie's demo - both perfect for snacking at a holiday party. I might have to host one just to try them out!

Artichoke and Spinach Relish with Walnuts

1/4 cup walnuts

1 13.75-oz. can artichoke hearts, rinsed and chopped

1 cup baby spinach, chopped

1/4 cup grated Parmesan

3 tbsp. mayonnaise

2 tbsp. fresh lemon juice

Kosher salt and black pepper

Crackers and cut-up vegetables for serving

Heat oven to 400 F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally until fragrant, 6-8 minutes. Let cool, then roughly chop.

In a small bowl, combine the artichoke hearts, spinach, Parmesan, mayonnaise, lemon juice, walnuts, 1/4 tsp salt and 1/8 tsp. pepper. Serve with crackers and vegetables.

Creamy Salmon Spread with Horseradish

8 oz. cream cheese, at room temperature

2 tbsp. prepared horseradish

2 tbsp. chopped fresh dill

Kosher salt and black pepper

4 oz. smoked salmon, chopped

Crackers and cut-up vegetables for serving

Combine the cream cheese, horseradish, dill, 1/2 tsp. salt and 1/8 tsp. pepper in a small bowl.

Fold the salmon into the cream cheese mixture. Serve with the crackers and vegetables.

Note: The relish and spread can be refrigerated for up to 1 day.