White Bean Dip

I LOVE this super easy alternative to hummus and have been on a major white bean kick lately so felt like I should finally post this one.  It also follows my less than 20 minute rule.  I originally found this in Everyday Food magazine a few years ago (by Martha Stewart) and added some additional spices to give it an extra kick .  I serve it with fresh cut veggies, Terra Chips or gluten-free multi-grain crackers.   Terra does red, white, and blue veggie chips in July so I often make this for a 4th of July party, but am known to make this appetizer or snack all year round.  It truly is great all on its own, but sometimes I add a garnish of sun-dried tomato pesto.  I think it would also be yummy with with a drizzle of traditional pesto as an alternative (thanks Chelsea!). 

Serves 6

Ingredients:
2 Cans (or 30 oz) of Cannellini beans, rinsed and drained
2 Tbsp red wine vinegar
1/4 Cup water
2 Tbsp chopped fresh rosemary
1 Tsp (or more if you like it spicy) red pepper flakes
3 Tbsp extra-virgin olive oil (plus more for garnish if you want)
Salt and Pepper

In a food processor, combine beans, olive oil and water. Season with salt and pepper to taste. Process until smooth, adding more water if necessary. Add rosemary and red pepper flakes and pulse until combined.. Transfer to a serving bown and season with additional rosemary, olive oil, and or pesto if desired.

Farmer's Market Sauté

This fresh and flavorful recipe is perfect for the summer.  I found a similar recipe on Pinterest and made it my own using vegetables I picked up at the farmers's market.  Feel free to change up the ingredients depending on what you have on hand.  I think it could even take you into the fall and winter months if you sub out the vegetables for whatever is in season.

Serves 4

Ingredients:
1 Bunch kale torn into pieces (spinach would also work well here)
1 medium onion, diced
1 red bell pepper, diced
1 medium zucchini, summer, or yellow squash, diced
1 Lemon
2 cloves garlic, minced or grated
1 pint cherry or grape tomatoes cut in half
3 Hot Italian (or mild) chicken sausages, cut into half moons
1 Can Cannellini or great northern beans
salt and pepper
Olive Oil

Brown sausage in skillet in a bit of olive oil and set aside in serving dish.  In a large skillet, saute onions and garlic until soft and translucent.  Add zucchini and bell pepper and sauté until slightly softened.  Add kale, stirring frequently until slightly softened.  Add tomatoes, beans, the zest of one lemon, and the juice of the same lemon.  Add salt and pepper to taste, continuing to stir until kale is fully wilted and tomatoes are soft (should not be very long).  Transfer to serving dish and toss to combine with the sausage. I served this on its own, but for something heartier - serve over soft polenta or grain of choice.