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.
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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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