Can you tell I’m really craving spring with this post?! We are lightening things up on the blog this week with some more spring/easter themed recipes! Easter is on April 1st this year so I’m going to try and get some great stuff up for you guys so you can get planning! I started the week off strong yesterday with an early 6:30am workout class (still can’t believe I’m actually up and alive at that time) and I’m really surprising myself these days. I had a ton of computer work to catch up on and some video reviews! The videos that we filmed a few weeks ago are finally coming to fruition and you should see them very shortly! So excited / nervous you will think I sound like an awkward 25 year old mom lolz. We will see.
I’m headed to Chicago on Friday with Abbie (my design/assistant extraordinair) for the International Housewares Expo! It will be my first time going to the expo and my second time in Chicago. I create recipes and content for The Inspired Home and I was invited to come along on their behalf. I can’t wait to see some of my favorite houseware brands and eat super tasty deep dish pizza.
In the mean time I am turning up the spring flavor with today’s blog post! This post is a little bit different than others…
A few weeks ago Sonja and Alex from the blog A Couple Cooks reached out to tell me about their awesome new vegetarian cook book! I was so excited to get my hands on a copy and watch their beautiful blog translate into a published masterpiece. Writing a cookbook is truly becoming a write of passage for a food blogger so I can only imagine just how exciting this time is for them. Congrats to you both and your darling babe, Larson!
Sonja and Alex’s book is filled with simplified but exciting food! To me, this bean dip recipe embodied the whole theme of their book. The recipe starts out with a simple and elegant base but is interchangeable with any kind of herbs that you choose. I even added in some crushed red pepper but I was certain that Sonja and Alex would approve, right guys?!
I also loved that anyone could put this recipe together and how quickly you can throw together an easy, healthy and delicious appetizer. Crudités are usually my favorite appetizer when I know I’m going to have a big dinner. The best part about this whole dish is, you’re not swapping any flavor for something healthier! If you’re on the hunt for Easter recipes and Easter appetizers I would 100% recommend this. Not only does it taste scrumptious but it is also such a colorful spring appetizer!
You can catch their new book Pretty Simple Cooking, here!
On that note I am signing off. I’ve got a 75 lb golden retriever that has walked over my lap while writing this about three times. Catch you guys later this week!
Garlic & Basil White Cannellini Bean Dip & Crudités
2- 15 oz cans of cannellini beans
1 Medium garlic clove
1 Cup of packed basil (you can use any herb!)
1/4 Cup of extra virgin olive oil
2 Tablespoons of white wine vinegar
1/4 Teaspoon of kosher salt
1/4 Teaspoon of red pepper flakes (leave this out if you don’t like spicy!)
Freshly ground black pepper
Drain and rinse the beans. Mince garlic clove and remove any stems from herbs. In a vitamix or food processor add in herbs and garlic. Blend for 10-20 seconds or until chopped. Add in the beans, olive oil, vinegar, salt, red pepper flakes and a few grinds of ground black pepper. Blend for 30 seconds and scrape down the sides. Taste test the dip for more salt/pepper.
Return to blender or food processor and blend for an additional 30 seconds or until fluffy. Serve with a medley of vegetables. For this board be sure to include mushroom slices, radishes, baby peppers, endive spears, Persian cucumbers, and peeled carrots.
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.