This spring will be the first time I will be involved in a planting project that includes more than a balcony or a small patch of land in the city. I’ve been trying to wrap my brain around a few things: where we will be planting, what we want to plant, where we’re going to get our water from, and how much time things are going to take to mature. It all a bit overwhelming and it has resulted in some restless nights.
Planning for spring planting has taught me a few things about myself and the planning process in general. Having a detailed plan puts my mind at ease, so I’m able to focus on doing the work. It helps me properly understand the steps I will be taking to complete a task and how I can improve in the future.
In the kitchen, I still make lists and set goals even though I have the confidence to walk into a kitchen and feel at ease. I need to be organized both mentally and physically so cooking can be a joyous experience.
Organization in the kitchen will strengthen your culinary confidence and capacity. With mindful purchasing you can stretch ingredients further by using them in more than one preparation. It will not just save you money, but it will help alleviate meal related anxiety. When you start cooking with a plan the outcome will be delicious, healthy food, grounded in the creative experience of cooking.
When we plant our seeds this spring I know that our food will grow because the foundation will have been laid for success.
This recipe for bean dip is a healthy, easy to execute preparation that can be used for more than one meal or snack. Serve it with bread or crackers, in a wrap with lettuce and cucumber, as a dip for vegetables or served with rice for a hearty lunch.
White Bean Dip
- Dried and soaked white beans (canned works too)
- Cooking oil
- Bay Leaf
- Lemon juice
- Fresh herbs
- Cook onions and garlic on low heat until onions are translucent with a bay leaf in a small amount of cooking oil.
- Add your beans and cover with water or vegetable stock if available.
- Bring to the boil, reduce heat and cook covered until beans are soft.
- Strain the beans and save the liquid in a separate pot or bowl.
- Mash together beans, cooked onions and garlic with hand masher or puree in food processor until as smooth as possible.
- Season with salt and lemon juice to taste.
- Save any left over liquid to enrich a soup or sauce with.
- Serve warm or chilled with a nice finishing oil drizzled on top and fresh chopped parsley or oregano.