White Bean Basil Hummus

Adding fresh basil to hummus gives a pleasant twist to a beloved favorite. For those devoted to traditional hummus making, forgo the blender and grind the mash by hand with a pestle and mortar.

Ingredients:

  • 1 cup fresh basil
  • 2 cloves of garlic
  • 1 Tbsp. lemon juice
  • 1 can garbanzo beans, Rinsed, drained and skin removed 1 can white beans, rinsed and drained
  • 2 Tbsp. tahini
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • 2-4 Tbsp. water
Directions:
  1. Place all ingredients except water and basil into a food processor and process, you may have to stop and scrape down the sides.
  2. Next add basil and water and puree until basil is mixed well.

Recipe and Photo by Sarah O’toole of Cooking With CSA

Pesto Meets Beets Two Ways

Roasted Beets with Pesto

Remove the leaves from 1 bunch of basil.  Puree the basil with 3 T. toasted walnuts, 1 minced clove of garlic and enough olive oil to make a thick paste.  Season with salt.  Add grated parmesan cheese to taste, if you like.

Slice beets into half-inch thick rounds or half-rounds.  Toss with 1 T. olive oil and arrange on a baking sheet in a single layer.  Sprinkle with salt.  When the beets are nicely browned on one side, remove them from the oven and toss with the pesto.  Return them to the cookie sheet and bake for another 15 minutes.


Roasted Beets without Pesto

Boil water and cook three large or four medium beets until tender.

Peel and mince 3 cloves of garlic.

Cool the cooked beets in water, then drain and peel them.  Cut into quarters and place in a food processor with the garlic, 1/2 C. toasted walnuts, 1/4 C. each lemon juice and olive oil, and 1 C. finely grated parmesan cheese.  Puree until smooth.  Season with salt and pepper.

Toss with cooked spaghetti or other pasta.

This recipe comes from www.eatliverun.com

Kohlrabi Fritters

Who doesn’t love a good fritter?! Try this Kohlrabi Fritter recipe any time you need a warm, hearty side dish or appetizer.

The post Kohlrabi Fritters appeared first on  The Root Cellar’s Garden.

Ingredients

  • 1 small kohlrabi
  • 1 medium yukon gold potato
  • 1 T chives, thinly chopped
  • 1 egg
  • 3 T flour
  • 1 T milk (or any milk substitute)
  • Salt and pepper
  • Oil (for frying)

Directions

  1. Peel the kohlrabi and grate. Grate potato and mix with kohlrabi in medium mixing dish. Add chives and egg and mix to combine. Add flour and milk to make a caky batter. Season with salt and pepper. Heat oil to medium-high heat in large skillet. When oil bubbles when you flick water at it add the fritters, one heaping spoonful at a time. Flatten a little so the fritter is flat not round.
  2. Fry each fritter for 4-5 minutes on each side. Just check the doneness and turn when brown. If they are browning too fast turn your heat down. Drain on paper towel (this is when you want to salt them if you are going to again) and serve with sour cream or whatever your favorite dipping sauce might be!

Creamy Kale Dip

Kale inspires love or hate, and very little in between. This recipe is great for both sides of the kale divide and for kids. Combined with raw carrots and snap peas, this is a healthy, delicious snack. If you are a raw kale eater, skip the step where you cook it.

This recipe is from www.wholeliving.com. Photo courtesy Johnny Miller.

Ingredients

  • 1 bunch of kale
  • green garlic
  • 1 tsp olive oil
  • 1 cup cheese
  • 1 tbsp lemon juice
  • pinch red pepper flakes

Directions

Wash 1 bunch of kale and remove the tough stems.  Chop roughly.

Mince green garlic to make 1 T.  Saute the garlic in 1 T. olive oil until tender, then add the kale and raise the heat.  Cook for 3-4 minutes, add salt to taste.

Transfer the kale to a food processor and add 1 C. cottage cheese (for a little tangier flavor, use 1/2 C. each cottage cheese and goat chevre.) plus 1 T. lemon juice and a pinch of red pepper flakes.  Puree until smooth.

Serve with sliced carrots and summer squash, and trimmed snap peas.