Roasted Beet Hummus

I took the risk and tried this recipe for an open house I hosted this afternoon; it was a hit!  A number of guests commented that it would be a beautiful addition to any holiday menu.  It was good!  I think the cannellini beans as the base allows the bean flavor to take a back seat and lets all the other yummy flavors shine through.

Source:  marthastewart.com

1 chopped clove garlic

1/3 c. chopped roasted beets*

1 c. cooked white beans (I used cannellini beans)

2 T. lemon juice

2 T. olive oil

sea salt and freshly ground pepper

Puree garlic, beets, beans, lemon juice, and olive oil.  Season with salt and pepper.  

Serving suggestion:  serve with fennel

*Note:  Roasted beets freeze beautifully!  I had roasted some beets earlier in the summer, then stuck them in the freezer.  Out of the freezer they peel super easily, so this was a quick and easy recipe to make since the beets were all ready to go.

Succotash Salad

Source:  The Kitchn

Great way to use fresh soybeans while fresh corn and tomatoes are readily available as well!

2 T. unsalted butter

1 large sweet onion, chopped (about 1 c.)

1 1/2 c. fresh or frozen soybeans, cooked al dente*

Kernels from 6 ears of corn (about 5 c.)

1 pt. cherry or grape tomatoes, halved

1 T. freshly squeezed lemon juice

1/4 c. feta cheese, crumbled

1/4 c. basil, sliced into thin ribbons (chiffonade)

Sea salt and freshly ground black pepper, to taste

In medium saucepan, melt butter.  Add chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes.  Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender, but still crisp.

Transfer cooked ingredients to a large bowl and toss with tomatoes and lemon juice.  Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with feta, basil and black pepper.

*You could also use lima or fava beans too!

Serves 6

Update!

This post will tell you a bit of what I've been up to food-wise most recently!

Contest-Winning Hearty Hamburger Soup Recipe

This is home cooking at its best - economical, nourishing, yummy and straight from the garden!

Source: adapted from Taste of Home

1 lb. ground beef

4 c. beef stock

1 can (14-1/2 oz.) diced tomatoes, drained

3 medium carrots

2 medium potatoes, peeled and cubed

1 medium onion, chopped

1/2 c. chopped celery

1-1/2 t. sea salt

1/4 t. pepper

1/4 t. dried oregano

1 c. fresh or frozen beans

In large saucepan, brown beef; drain.  Add remaining ingredients except green beans; bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender.  Add beans.  Cover and simmer 15 minutes longer or until beans are tender.

Yield:  8 servings (2 quarts)