White Bean Aioli Recipes

Steps:

• Combine the beans, lemon juice, salt and pepper in a blender or food processor and puree until smooth, scraping down the sides of the bowl to get everything.
• Preheat a small pan over low heat.
• Cook the garlic in the olive oil for about 3 minutes. (You want just to gently heat it, not brown it.).
• Add the garlic and oil to the mixture in the blender and puree.
• Taste for salt, pepper and lemon and adjust to your liking.
• Transfer to a container, cover and refrigerate until ready to use.

Steps:

• Roasted Garlic Aioli:
• Puree the garlic in a food processor. Add the mayonnaise and process until smooth. Season to taste with salt and pepper.
• White Bean & Chickpea Broth:
• Heat the oil in a medium saucepan over medium heat and saute the garlic until lightly toasted. Add the wine and cook until dry. Add the stock and 1 cup of the chickpeas, raise the heat to high and bring to a boil. Season with salt and pepper and puree in a food processor. Pour the mixture back into the saucepan. Add the remaining chickpeas, the white beans, and thyme and cook 5 minutes over medium heat. Season to taste with salt and pepper.
• Snapper:
• Preheat oven to 450 degrees. Heat the olive oil in an ovenproof saute pan until almost smoking. Season the fillets with salt and pepper to taste, place them skin-side down in the pan and saute for 2 to 3 minutes or until lightly golden brown. Turn the fillets over and place the pan in the oven and continue cooking for 5 to 6 minutes. Ladle broth into large, shallow bowls. Place a few tablespoons of sauteed spinach in the center and place the fillets on top and garnish with thyme sprigs and serve aoili on side.

Steps:

• Combine the beans, lemon juice, salt and pepper in a blender or food processor and puree until smooth, scraping down the sides of the bowl to get everything. Preheat a small pan over low heat. Cook the garlic in the olive oil for about 3 minutes. You want just to gently heat it, not brown it. Add the garlic and oil to the mixture in the blender and puree. Taste for salt, pepper and lemon and adjust to your liking. Transfer to a container, cover and refrigerate until ready to use.

Steps:

• Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes).
• Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.
• Season with salt and pepper, oregano, and half of the parsley. Be careful with the salt, as salty Parmesan cheese will be added later.
• Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions).
• Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley. Heat for two minutes, mixing well.
• Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladle the soup over the bread. Sprinkle on some additional Parmesan and serve.

Steps:

• Start the patties: Heat oven to 350 degrees. Halve the butternut squash lengthwise and scoop out the seeds. Drizzle the cut squash with oil, season generously with salt and pepper, and place flat side down on a parchment-lined baking sheet. Roast until the skin is sunken and a fork passes through easily, 30 to 40 minutes.
• While the squash cools, add the cornmeal, baking powder, 1 teaspoon salt and ½ teaspoon pepper to a large bowl; whisk to combine. Scrape and remove ¾ cup squash from its skin with a fork and add to bowl (the remaining squash will keep, refrigerated, for 3 to 4 days). Add the beans, onion, sunflower butter, garlic and dried sage. Stir to combine, then transfer the mixture to a food processor and pulse until uniform. (Though a food processor yields better results, you could also simply mash the ingredients with a masher or your hands until well incorporated.) The mixture should be thick and pliable; if not, add more cornmeal, 1 tablespoon at a time, and mix thoroughly. Cover the mixture and let rest in the fridge for 10 minutes until slightly firmer.
• While the mixture chills, make the aioli: In a small bowl, combine the chopped raspberries, mayonnaise, maple syrup and sage until well mixed. (Makes 1⅓ cups.) Cover and refrigerate while you cook the patties.
• Finish the patties: Remove the cornmeal mixture from the fridge. Line a large baking sheet with parchment paper. Using 1 heaping tablespoon (with almost 2 tablespoons of the cornmeal mixture) at a time, begin to shape small 1½- to 2-inch balls, adding them to the prepared baking sheet and pushing each to flatten slightly. Continue until all the dough is used; you should have about 24 patties. Bake on the prepared baking sheet for 20 to 30 minutes, until golden brown and crisp. Allow to cool for 10 minutes before serving with aioli.