summer holiday: cannelli bean dip with lemon & rosemary

I'll be away for most of this week. We'll be bike touring/camping on the San Juan Islands in Washington State which are pretty much just a Southern continuation of Canada's Gulf Islands. It seems every 2 years we go on a bike trip, but I'm a bit nervous with this one. The main reason is that I'm so out of shape this summer, but I guess there is nothing like biking with all your camping gear, clothing and groceries strapped on your bike to kick-start your way to being active again! Also, ever since my nasty spill on Denman Island a two years ago, I'm pretty nervous biking downhill. I know, crazy, since downhill should be the funnest thing ever. Instead, I'd rather climb up a 13% grade hill than ride down it. Luckily, Cornelius will be switching out my old brake pads on my bike for new ones and installing my brand-spanking new tires, so I should be a bit more confident riding the hilly San Juan islands. Wish me luck!

In the meantime, why not snack on some delicious protein. This bean dip is very similar to one I've made before with cannelli beans, parlsey and oregano, but this time I've swapped in my favorite herb...rosemary. It's a very flavourful dip filled with lemon, garlic and fresh rosemary and it's a perfect no-cook lunch on those hot summer days. I've made this several times this summer and I'm not sick of it yet. Use it as a dip to eat with pita, chips or crackers or spread onto some bread and use it as a base for your favorite veggie sandwich. Enjoy!

cannelli bean dip with lemon & rosemary
1 can of cannelli beans, drained & rinsed
zest of 1 lemon
juice of 1/2 a lemon
2 cloves garlic, smashed
salt & pepper
2 sprigs of rosemary, leaves only (not stems)
1/4 c (or less) good olive oil
water

Blend everything using your blender, adding a bit of water in case things get too thick. Once it's smooth as silk, it's done. Taste and re-season if necessary.

i like it hot in here

The weather has been HOTT and I'm not complaining. I like an early summer which means only good things like popsicles, bbqs and hanging out at the beach. Last night I had a friend over and I didn't want to turn on the oven or do anything that would increase the already HOTT temperature in my kitchen, so I made a meal out of 2 dips and a very hearty salad. As my friend Kristen can attest, the meal was flavourful and delicious and can definitely stand up to repeat makings in the HOTT summer weather.

simple hummous
Dip number one was my simple hummous recipe, which is simply a drained and rinsed can of chickpeas dumped into a blender along side 3 plump cloves of garlic, 3 heaping T of tahini, 2 T cumin, a pinch of cayenne pepper, a few large drops of hot sauce, juice of 1 lemon, salt & pepper, 1-2 T water and 1-2 T olive oil. Blend. If it's too thick, add a bit more water. Done!

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Dip number two, was the very delicious white bean dip posted by poco-cocoa. I followed the recipe pretty closely, except that I used less oil and more garlic. Beyond tasty!!

white bean dip
2 T plus 2 T olive oil
1 t dried oregano
1/2 t salt, plus more to taste
1/4 t freshly ground black pepper, plus more to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 c (loosely packed) fresh flat-leaf parsley leaves
2 T fresh lemon juice (from about 1 lemon)
4 garlic cloves

In a blender, combine beans, parsley, lemon juice, garlic, salt, and pepper. Add in the olive oil until the mixture is creamy and smooth. Season the puree with more salt and pepper to taste.

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The salad I conjoured up was a bit unusual since I never use pearl barley except in soups. Here, it's the main grain and works nicely. Colourful, a bit different and so good.

white, red & green barley salad
6 c water
1 2/3 c. pearl barley
1 red pepper, chopped
1 bunch parsley, chopped
1/4 of a red onion, choppped fine
1 granny smith apple, chopped
1/2 c raisins

Dressing:
1 lemon, juiced plus grated rind
3 T olive oil
salt & pepper
1/2 T cumin
1 t dried dill

1. Boil water in a large pot and add barley. Turn down heat and cover until barley is tender about 45 minutes. Drain and rinse barley until water runs clear. Barley should still be warm to help absorb the dressing.

2. Add barley to large bowl and add red pepper, red onion, apple, raisins.

3. In a small bowl, mix dressing ingredients together until thickened. Add to salad and mix well.

Serve at room temperature or chill until ready to eat.