White bean spread

  • 2 14 oz. cans cannellini beans, rinsed and drained
  • 1TBS extra-virgin olive oil, plus more for drizzling (optional)
  • 1 TBS  red-wine vinegar
  • 1/8-1/4 C water
  • 1 tsp finely chopped fresh rosemary (1/2 tsp if dried)
  • 1 tsp finely chopped thyme (1/2 tsp if dried)
  • sea salt and ground pepper

Combine all ingredients in a food processor and puree until creamy.  Chill for about a half hour.  Drizzle a little bit of olive oil over the dip just before serving (if using).  Serve with toasted baguette.

Pair this dip with a baguette: Slice a baguette 1/2 inch thick, brush with olive oil, and cook at 350° for 15 minutes.

Looking for a SUPER-DUPER quick and easy one pot meal that you can serve hot (right away) or chilled?  It’s incredibly versatile - take it to a picnic or serve it at a dinner party. And, the nutritional value is through the roof!  We’ve added organic greens from the farmers’ market, the complete protein compliments of the quinoa add a nutty flavor and the beans round out the texture.  This is a winner every time.

Quinoa with Greens and Beans

2 C uncooked quinoa, rinsed

4 C vegetable broth

1 C roasted corn

1 1/2 C red kidney beans, drained and rinsed

1 1/2 C kale, de-stemmed, rinsed and torn into bite sized pieces

1 C watercress, rinsed and de-stemmed

1 1/2 tsp each: ground cumin, coriander, garlic powder, granulated onion powder

s/p to taste

Cook the quinoa in the vegetable broth - about 15 minutes (bring to a boil, then simmer)

Remove from heat and gently fold in greens, beans and corn.

Once integrated add spices, mix well and serve immediately or chill in fridge.