Recipe #143 Caramelized Onion and White Bean Spread
Appetizers all around
April in Charlottesville. Spring is finally here. Bright colors, sandals, hammocks and all the fresh produce abounds. An acquaintance from Davidson came to crash at the Farmhouse this weekend. Wedding festivities brought him to our quaint country abode and I spent entirely too much time in the kitchen.
For some reason twenty-five year olds find it necessary to engage, marry and pro-create before thirty. The rush to the alter is not something either of us fully understand. Consequently, our Friday evening involved a few bottles of red wine, and all of the pizza.
Friends have discovered I will cook excessive quantities of food if they pay me a visit and this evening was no exception. The dip was just the gateway to homemade pizza and kale salad.
The food processor saved the day, again, as per usual. The recipe is easy to follow and I used less olive oil than the recipe calls for because a third of a cup is a bit too much. Instead, I added some nonfat Greek yogurt. In place of tearing up pita bread, I bought chips and chopped some veggies.
Takeaways: make this again and again.
Who craved the cannellini? Me, Walker, Justin and Erin.
April 10, 2014, Day 140. Recipe #143
