It’s JEANS weather!!!
Which can only mean…it’s also harvest time!
Wish I could claim this as my garden, but it’s all Matt’s handiwork
Matt proclaimed the chard edible:
We snipped a handful of leaves from a variety of plants
We put the leaves to good use in a salad. Meanwhile, I created a new bean dip!
Bright Basil Bean Dip
- 1 can navy beans drained
- 1/3 cup ricotta cheese
- Zest of half a lemon
- Juice of half a lemon
- Handful of basil
- 1 tablespoon of nut butter or tahini
- 1/4 tsp kosher salt
- Grinds of black pepper
- A quarter cup of almonds and a few tbsp salted sunflower seeds.
- Add everything but nuts and blend.
- Add nuts and seeds and pulse to combine.
- Serve with a drizzle of honey.
Made with navy beans, lemon, basil, and this grass-fed ricotta that is just AMAZING! I don’t really like ricotta cheese, but this stuff (which happens to be part-skim) tastes like cream and has none of that gritty tang you often find in the stuff.
Also, the lemon zester makes a fabulous seed strainer! Genius kitchen discovery of the year (I am always fishing out seeds because I refuse to dirty a separate bowl!)
Lunch involved spreading the dip onto Apple Crunch bread with a drizzle of honey. Amazing!
Why-oh-why do we never grill veggies anymore!!? Grilled carrots are my favorite!
Salads with chard leaves, lemon/olive oil/salt, plus grilled carrot, zucchini, pepper and raisins
Lunch was awesome. Work is chugging along slowly but surely today. Probably because I took a nice mid-morning break to watch the new Gossip Girl. I’ve only been impressed!!