White Bean Dip

Kitchen March 2016 Still 1Tools

  • Food processor or blender


  • 1 15 oz. can of cannellini beans (white kidney beans)
  • 1-2 cloves of garlic, peeled
  • 1-2 Tbsp. fresh lemon juice
  • 1/4 c. olive oil
  • 1/4 c. (loosely packed) fresh Italian parsley (or 1 Tbsp. dried parsley)
  • salt and pepper, to taste


  1. Place all ingredients except salt and pepper in food processor or blender.
  2. Pulse or blend until smooth .
  3. Season with salt and pepper.
  4. Serve as is or chilled with pita chips, veggies, or crackers. Enjoy!


sweet potato beet hashSweet Potato and Beet Hash


  • 1 large sweet potato, peeled and cut into 1/4-inch dice
  • 1 large fresh beet, peeled and cut into 1/4-inch dice
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground pepper
  • 1 slice bacon, cut into small pieces
  • 1/2 teaspoon kosher salt
  • 1 small onion, diced




  1. Preheat the oven to 400 degrees F.
  2. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper.
  3. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
  4. Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy.
  5. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes.
  6. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes.
  7. Taste and adjust the seasoning, if necessary and serve immediately.


Kale Slaw with Peanut Dressing

Ingredientskale salad

  • 2 large bunches kale, about 2 pounds
  • 2 red bell peppers, cleaned and cut into fine strips
  • 1 large carrot, peeled
  • 3/4 cup roasted, salted peanuts, divided
  • 1/3 cup vegetable oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon packed light-brown sugar
  • 1/2 teaspoon coarse salt
  • Pinch red pepper flakes (optional)


  1. Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs.
  2. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons.
  3. You will have 10 to 12 cups of finely chopped kale in the end. Wash and rinse thoroughly in a salad spinner.
  4. Toss the kale with the sliced bell peppers.
  5. Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandoline.
  6. Toss with the kale, red pepper, and 1/2 cup of the peanuts.
  7. In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, sugar, salt and pepper flakes.
  8. Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing. (The texture difference between the whole peanuts, ground peanuts, and pureed peanuts in the sauce is one of the things that makes this slaw so wonderful.)
  9. Toss the dressing with the slaw and let it sit for at least a few minutes before serving.