Today was a steamy 6 degrees Fahrenheit. A true Wisconsin winter day. Despite the cold, the sun was shining extremely bright and if you didn't look to closely out the window, you could almost trick yourself into thinking that it was summer... or at least spring. I love lazy winter days and tend to spend most of the time in the kitchen preparing healthy foods to get me through my busy weeks. This Emerald Spread is delicious on rice crackers, or used as a spread on sandwiches. It's also very good for dipping veggie sticks into or for topping a baked potato.
I plan to also adapt this recipe to use basil and white beans and to warm it over brown rice pasta as a creamy low-fat pesto type of sauce. Stay tuned for that variation
Recipe is adapted from NuGenesis Farm's "Emerald Spread"
Ingredients:
3 Tbs olive oil
2 cloves garlic
1 - 15 oz can Cannellini or other white beans, rinsed and drained
2 1/2 cups baby spinach
1 Tbs. fresh lemon juice
2 tsp. dried dill weed
1/2 tsp. sea salt
1/2 tsp. allepo pepper (found at Penzy's Spice- black pepper can be substituted)
1/2 tsp. turmeric
I plan to also adapt this recipe to use basil and white beans and to warm it over brown rice pasta as a creamy low-fat pesto type of sauce. Stay tuned for that variation
Recipe is adapted from NuGenesis Farm's "Emerald Spread"
Ingredients:
3 Tbs olive oil
2 cloves garlic
1 - 15 oz can Cannellini or other white beans, rinsed and drained
2 1/2 cups baby spinach
1 Tbs. fresh lemon juice
2 tsp. dried dill weed
1/2 tsp. sea salt
1/2 tsp. allepo pepper (found at Penzy's Spice- black pepper can be substituted)
1/2 tsp. turmeric
Place all ingredients into a food processor and process about 2 minutes or until smooth, scraping down the sides as necessary. Keep in airtight container in the refrigerator.
Enjoy!
~Shelly
Enjoy!
~Shelly
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