Spring Spreads | Arugula and Edamame & White Bean

Last weekend Andy and I tried a few new recipes we had flagged. Some worked and some didn't but I wanted to share those that did work because they were super easy and perfect for an impromptu porch party as we proceeded to do…

Arugula and Edamame Spread 
adapted from Gourmet Magazine
1 cup of shelled fresh or frozen edamame
1 1/4 tablespoon extra virgin olive oil
1 1/2 cups packed baby arugula
3 tablespoons grated Parmigiano Reggiano cheese
1/2 teaspoon fresh lemon juice
1/4 teaspoon grates lemon zest

Cook edamame according to instructions. 
Pulse ingredients in a food processor until desired consistency. 
Add salt and pepper to taste.

White Bean Spread
1 can white/cannellini/northern beans
1 to 2 tablespoons extra virgin olive oil

Start with 1 tablespoon of olive and pulse ingredients in a food processor. 
Depending on the moisture in your beans you may need up to 2 tablespoons. 
Add oil and/or water to achieve desired consistency. 
Add salt and pepper to taste. 
Drizzle top with olive oil when serving. 
I know this one seems absurdly easy but it really is just that simple. 

We cut and grilled a baguette to serve with these dips but any form of bread or crackers will work. We ate a similar white bean dip with bread all over Italy last year on our honeymoon. After realizing how easy this one it's a new staple! 

It was the first nice day in a while in Charlotte so after Andy and I whipped these up we knew we needed to get outside and take advantage. Bonus points for getting to squeeze Virginia's sweet cheeks while snacking with her parents! 

We also attempted to make homemade ricotta cheese after reading how easy it was in the latest Bon Appetit. Ours didn't set quite like we would have liked but the flavor was great so we're going to try again. Stay tuned… 

- Heath


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