December 3-7

November 26-30

November 19-23

November 12-16

November 5th-9th, 2012

White Bean Dip

White Bean Dip

4 cups cooked navy beans or cannellini beans

1 tsp. granulated garlic

1 tablespoon fresh or dried parsley

1 tsp. dried oregano

Salt to taste

1/3 cup lemon juice

Olive oil as needed

Combine white beans, spices and lemon juice in a food processor. Pulse until beans begin to mash. Slowly stream in olive oil until the dip becomes smooth and reaches your desired consistency. This dip is best chilled for 3 to 4 hours.

Black Bean Dip

Black Bean Dip

4 cups cooked black beans

1 tsp. granulated garlic

1 tsp. granulated onion

1 tsp. cumin

Salt to taste

1/4 cup lemon or lime juice

Canola oil as needed

In a food processor, combine black beans, spices, and lemon or lime juice. Pulse until beans begin to mash, and then stream in canola oil until dip becomes smooth. Serve warm or chilled. This recipe is also great for pinto beans!

Hummus

Hummus

4 cups cooked garbanzo beans

2 tablespoons tahini

1 tsp. granulated garlic

Salt to taste

1 cup olive oil

½ cup lemon juice

In a food processor, pulse garbanzo beans, tahini, garlic and salt until the beans begin to mash. Then, with the food processor turned on, slowly stream in the olive oil and lemon juice until the mixture becomes smooth. Additional olive oil may be needed.  

Serve chilled. Our hummus is the most popular when it has chilled for several hours and the flavors have had time to marry.

For other hummus variations:

·         Pulse one cup roasted red peppers with the garbanzo beans

·         Stir in 2 tablespoons pesto into finished hummus, omitting garlic

Pumpkin Bars

Pumpkin Bars

Preheat oven to 325°. Line a 13” by 18” sheet pan or jelly roll pan with parchment paper. The pan will need at least a one inch depth.

Soak 1 cup pitted dates in 1 ½ cups hot water for 30 minutes. Puree the dates with the water, and set aside until completely cooled. This may need to be done in advance.

Dry Ingredients:

4 cups whole wheat flour

I cup oat flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. dried ginger

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. salt

Wet Ingredients:

3 cups pumpkin puree

4 eggs

½ cup canola oil

2 ½ cups date puree

1 ½ cups whole milk

1 tablespoon vanilla

Combine dry ingredients in large mixing bowl. Blend wet ingredients separately until well mixed. Pour the wet mixture over the dry mixture, whisking until the dry is completely absorbed. The mixture should be thick but still spreadable. Spread the mixture evenly into the pan, and bake in a 325 degree oven for 25-30 minutes, or until center is firm.

Banana Oat Bars

Banana Oat Bars

Preheat oven to 325°. Line a 13” by 18” sheet pan or jelly roll pan with parchment paper. The pan will need at least a one inch depth.

Note: This recipe is most successful with older bananas as they have developed more natural sugar and they release more liquid when pureed.

Dry Ingredients:

4 cups whole wheat flour

2 cups rolled oats

2 tsp. baking powder

1 tsp. baking soda

1 tablespoon cinnamon

1 tsp. nutmeg

1 tsp. salt

Wet Ingredients:

4 ½ cups mashed bananas

4 eggs

½ cup canola oil

1 ½ cups whole milk

1 tablespoon vanilla

 Combine dry ingredients in large mixing bowl. Blend wet ingredients separately until well mixed. Pour the wet mixture over the dry mixture, whisking until the dry is completely absorbed. The mixture should be thick but still spreadable. Spread the mixture evenly into the pan, and bake in a 325 degree oven for 25-30 minutes, or until center is firm.