Use your food processor. Bean dips and pesto are super simple to make, taste great, and can be made entirely in the food processor. Variations on both are endless.
- For bean dips, start with a can of your favorite beans (drained and rinsed), a clove of garlic, one quarter of a chopped onion, and one to two tablespoons of olive oil. Run everything together in the food processor until you have the consistency you like. Season to taste with salt and pepper.
- For pesto, start with a few cups of basil, a quarter cup of olive oil, a clove of garlic, a handful of pine nuts, and a quarter cup of grated Parmesan or Pecorino cheese. Put everything except the olive oil in the food processor and pulse it a few times until the greens start to shrink in volume. Turn the food processor on and slowly pour in the olive oil until you have the consistency that you want. Season to taste with salt and pepper.
- Experiment with different flavor combinations: try adding chipotles or smoked paprika to bean dip, mix chopped fresh herbs into a hummus, or replace some of the basil in your pesto with kale, arugula, cilantro, or other greens.
- Fresh vegetables like tomatoes, cucumbers, zucchini, broccoli, cauliflower, bell peppers, peas, green beans, radishes, and carrots taste great cut up into crudités or mixed together in chopped salads with a drizzle of balsamic vinegar and olive oil.
- Use canned fish and beans in your salads and sandwiches. They are both great lean proteins that require no additional cooking. Just be sure to rinse your canned beans before use to remove excess sodium.
- Whole grain breads and crackers come in a wide variety of flavors, shapes, and sizes. Try sprouted breads and products made with grains other than wheat (like rye, corn, quinoa, spelt, oats, or brown rice). Serve them in place of cooked grains during summer meals.
Try these deliciously satisfying summer foods that don't require the stove. Click on the titles to link to the recipes.
This ice-cold, Spanish raw vegetable soup is perfect for hot summer days. Serve with whole grain crackers and bean dip for a light and delicious summer meal.
Recipe courtesy of International Collection
If you use this dish for a picnic, pack the mushrooms in a separate container. Assemble your pita just before eating so your sandwich doesn't get soggy.
An Oldways recipe
Beany Sardiney Pate
Make up a batch of this heart-healthy spread as a dip for raw veggies and whole grain crackers, or use it as a spread on sandwiches and wraps.
Recipe courtesy of the National Fisheries Institute