Warm Sun-Dried Tomato & Feta Dip
(2 cups)1 cup garbanzo beans, cooked without salt
1 cup chopped fresh basil
1/2 cup sun dried tomatoes (not packed in oil)
1/2 cup feta
3/4 cup mozzarella cheese
2 cups tomato sauce, no added salt
1 3/4 teaspoon Italian seasoning
In a food processor, puree tomato sauce, Italian seasoning and garbanzo beans until smooth. Add basil and sun dried tomato and pulse until broken but still visible. Add 1/3 cup of feta and 1/2 cup of mozzarella (reserving the remaining cheese for later). Pulse once more to combine. Transfer mixture to oven proof baking dishes. (I brought my crock-pot to the party). Top with remaining cheese. Bake until hot and bubbly. Recipe inspired by Vegetables Accidentally.
Pesto Pasta Salad
(8 servings)Combine all of the pesto ingredients in a food processor and puree until smooth.
2 cups spinach
1 cup basil
1/4 cup walnut oil
1/2 cup toasted almonds
2 garlic cloves, chopped
1/4 cup reserved pasta water
Cook pasta as per package directions.
1 pound whole wheat penne pasta
Drain pasta and add pesto. Mix thoroughly.
Mix in vegetables.
1 medium zucchini, quartered and sliced thinly
1 medium yellow squash, quartered and sliced thinly
8 mini colorful sweet peppers, seeded and sliced in rings
1 pint cherry tomatoes, halved
We had cake and coffee, but most importantly-great people to share and celebrate a good life.