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Posts Tagged ‘parlsey’

by Sarah Steimer

Squash blossoms with ricotta, corn and black beans and a roasted jalapeno chimichurri

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.

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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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