BEANS BEANS BEANS

 #1 Marry Me Beans

2 cans white beans, drained and rinsed

2 TB olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 tsp dried Italian herbs or oregano, basil, thyme

1 TB tomato paste

1 c broth

1/2 c heavy cream

1/2 c sun-dried tomatoes, chopped

1/2 c grated Parmesan cheese

2 cups fresh spinach

salt and pepper

Saute onion in olive oil. Add herbs, sun dried tomatoes and tomato paste. Simmer.  Add beans. Add broth. Add spinach.  Simmer.  Add cream right before serving.  Heat through.  Top with Parmesan cheese. 

#2 1 can white beans, drained

1/2-1 c chopped red onion

3 TB chopped mint

1/2 c chopped cilantro

2 TB chopped sundried tomatoes

Dressing:

2 TB olive oil

zest of  lemon

2 TB lemon juice

1/2 tsp salt

1 tsp shawarma spice blend

1 tsp Dijon mustard

1 TB red wine vinegar

1/2 tsp paprika

Cherry Tomato Garlic Topping:

1 T olive oil

4 cloves garlic, thinly sliced

1 c cherry tomatoes, halves

1/2 tsp pepper flakes

1 TB

Celery Salad

 4 stalks of celery, chopped into bite size pieces

10 Medjool dated, chopped

1 cup pecans, chopped

1/2 c shaved Parmesan cheese

About 1/4 c olive oil

Juice of 1 whole lemon

Salt and pepper to taste

Add celery, dates and pecans to a bowl. Sprinkle in the shaved Parmesan cheese. Drizzle with olive oil an add the lemon juice.  Season with salt and pepper. Toss.