White Bean And Roasted Vegetable Spread Recipes

Steps:

• Preheat the oven to 425°F (220˚C).
• In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
• In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
• Spread the broccoli onto a large baking sheet and season with salt and pepper.
• Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
• Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
• Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
• Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
• Enjoy!

Steps:

• In a food processor, combine the beans, chopped onion, 2/3 cup bean liquid, garlic, lemon juice, salt, smoke flavoring and pepper. Process until smooth, stopping several times to scrape down the sides of the work bowl and adding additional bean liquid if the mixture seems too thick. Transfer to a bowl and stir in the basil and sage. Adjust the seasoning. The spread can be used immediately or covered and refrigerated for up to 3 days. Return it to room temperature before serving.

Steps:

• In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

Steps:

• Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Steps:

• HEAT the oven to 450°F.
• SLICE off the stem of the garlic, revealing the tops of the cloves. Place the garlic and whole eggplant in a covered casserole (ceramic or enamel-coated cast iron).
• COVER and roast until the eggplant is very soft when pierced with a fork and the garlic looks golden brown, about 30 minutes.
• REMOVE the casserole from the oven, uncover, and cool the vegetables enough to handle.
• CUT open the eggplant, scrape out the flesh, and place it in a food processor. Discard the eggplant skin.
• SQUEEZE the roasted cloves from the garlic skins and place them in the bowl with the eggplant. Add the beans, lemon juice, paprika, and salt to taste and process until smooth.
• CUT the pita bread into triangles. Lay them on a baking sheet and toast in a hot (450°F) oven until lightly browned.
• DRIZZLE the spread with olive oil, sprinkle with parsley and additional paprika, and serve with the pita.

Steps:

• Line a cookie sheet with aluminum foil and place the pepper and onion in rows on the foil.
• Broil the vegetables for 5-7 minutes or until slightly charred, and remove the cookie sheet from the oven.
• Flip over the vegetables, add the cloves of garlic to the cookie sheet.
• Return the cookie sheet to the oven and broil an additional 5-7 minutes to slightly char the other side.
• Allow the vegetables to cool slightly and then gently remove the skin from the peppers.
• In a food processor or blender, place the roasted vegetables, white beans, lemon juice, salt, and pepper, and process until smooth.
• Add the parsley and process for an additional 30 seconds to thoroughly incorporate it.
• Transfer the mixture to a glass bowl.
• Use as a spread on crackers, bread, or sandwiches, or serve with raw vegetables.

Steps:

• Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
• Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
• Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)