This is our 350th post!
For the hummus:
1 can white beans, drained and rinsed
2 TBL lemon juice
1 jar artichokes, drained
1/4 cup olives, drained
1 TBL olive oil
1 garlic clove, chopped
Blend until smooth.
For the roasted veg:
4 turnips, chopped into 1-inch pieces
1.5 cups radishes, chopped in half
1 red bell pepper, chopped into 1-inch pieces
1/3 cup harissa
1 TBL olive oil
Preheat oven to 425 F. Prepare a baking sheet with foil. Toss vegetables with harissa and oil, then spread evenly on the pan. Bake 30-40 minutes, or until vegetables are tender and slightly browned.
Serve in tortillas or pitas. Spicy!
Hark, photo with natural light! This is what happens when you eat lunch on the weekend.
Roasted sweet potatoes, turnips, and radishes. White beans, broccoli, and jalapenos marinated in a tahini/apple cider/braggs dressing. Bed of arugula.
A few shots of simple, summer meals.
From bottom to top: Swiss Chard; black and pinto beans with corn, tomatoes, cucumbers, and leeks; avocado and pineapple salsa with cilantro. Homemade chips on the side.
Pickled cabbage with beans, corn, cucumber, and tomatoes, topped with guacamole. Side of sauteed zucchini and squash with cumin and oregano.
Best lettuce of the season with lemon vinaigrette, topped with fresh green pea dip.
Roasted veggies, side of harissa hummus and chard.
A combination of CSA squash, zucchini, onions, and carrots, with brocolli, peas, and corn. Everything a girl could ask for.
First, toss 16 oz of mushrooms and one large bunch of asparagus with olive oil, salt and pepper. Then for about 10 minutes at 400 degrees. Set aside to cool.
For the white bean dip, drain and rinse one can of white beans. Add 2 TBL raw cashews, 1/2 cup tomatoes, 1 shallot (chopped), 2 TBL tahini, 2 TBL lemon juice, and some salt and pepper, then blend well until smooth and slightly pink. You may need more tomatoes depending on your tastes.
Top fresh arugula with mushrooms and asparagus, white bean dip, and slice black olives. BOOM.
The before shot.
1 medium eggplant, 4 red potatoes, 1 can chickpeas, 2 carrots cooked in broth with garlic, lemon juice, oregano, paprika, black pepper, and mint. Bake at 450 for 60-70 minutes, until vegetables are tender and liquid is absorbed.