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June 28, 2021
Hello Friends and Family and Happy Summer to you all,
One of my favorite things about my new house on the lagoon (and there are so many favorite things that the list just goes on and on) is the water here. It tastes delicious and it has a high ph so it makes the best beans -- every time! Beans, and other legumes, have a naturally healthy Omega-3/Omega-6 balance but I still use canola oil in my recipes to balance out the Omega-6s in the other ingredients, such as breads that one will use for scooping up this incredible dip. This recipe comes to you from Sarah Jampel at The New York Times. Don't be put off by the full head of garlic. After roasting, it is mild and caramelly and adds just the right amount of kick. Serve this dip with toasted pita bread and/or garden-fresh cucumber and carrot sticks. Wrap it well and it will keep in the refrigerator for several weeks.
Enjoy your summer,
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