Additional Recipes For The Week

Traditional Swiss Chard and Beans
   1/2 large onion, diced
   garlic, minced, to taste
   2 tablespoons olive oil
   1 large bunch red (Swiss) chard, chopped
   1 (15 ounce) can white or navy beans, drained
   salt and pepper, to taste

Directions:
1. Sauté onion and garlic in olive oil over medium heat. Add chard.

2. Add the beans. Heat up until chard becomes soft but not mushy.

3. Salt and pepper to your taste.

 Pinto Bean Hummus

1  398 ml. Can of organic pinto beans, rinsed and drained
2 minced garlic cloves, roughly chopped
handful of Italian Flat Leaf Parsley, roughly chopped
2 big Tblsp. Tahini
juice of half a lemon
Olive oil
1 rounded tsp. fresh  minced Rosemary
Salt and pepper to taste

Directions:
Just put everything into the food processor – slowly drizzle in olive oil until you get the right consistency.  This was on the thick side – which I liked, but if you want it thinner, just add in more olive oil.

Mashed potatoes and Butternut Squash

• 2 1/2 pounds russet potatoes, peeled, cubed
• 2 1/2 pounds butternut squash, peeled, seeded, cubed
• 8 large garlic cloves
• 1/4 pound (1 stick) margarine, room temperature
• Ground nutmeg

Directions:

Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes. Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350°F oven for 30 minutes.)