by Sarah Steimer
Why not another squash blossom recipe! I you’re going to make some, go all out. Still not sold on edible flowers? At the very least, bookmark this amazing roasted jalapeno chimichurri sauce.
Posts Tagged ‘parlsey’
Squash blossoms with ricotta, corn and black beans and a roasted jalapeno chimichurri
Posted in Recipes, Side dishes, tagged appetizer, beer, beer-battered, black beans, chimichurri, cilantro, corn, flowers, food, jalapeno, parlsey, recipe, ricotta, Sarah Steimer, SoHungryBlog, squash blossoms, vinegar on August 22, 2014| 2 Comments »
Avocado and white bean dip
Posted in Recipes, Snacks, tagged appetizer, avocado, cannellini beans, dip, food, parlsey, recipe, Sarah Steimer, SoHungryBlog, white wine vinegar on January 10, 2012| 2 Comments »
by Sarah Steimer
No mayonnaise, no problem. This is a great, creamy dip that I didn't stop eating for something like two episodes of "Breaking Bad."
- 1 can cannellini beans, rinsed and drained
- 2 avocados
- 2 cloves garlic
- 1/2 cup packed fresh parsley leaves
- 2 tablespoons white-wine vinegar (I used red wine, everyone survived)
- 1 teaspoon red pepper flakes (more or less, depending on your preference)
- 3 tablespoons water
- salt, to taste
Combine all ingredients in a food processor and process until smooth. Serve sprinkled with additional red pepper flakes.
Makes about 3 cups.
Recipe adapted from: Everyday Food
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