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2 15 oz cans Cannellini Beans, drain liquid and save, rinse and drain beans
3 TBL lemon juice (use fresh, about 1 1/2 lemons)
2 cloves of garlic, pressed through garlic press
1/8 tsp sea salt
3 TBL olive oil (I like extra virgin or lite)
1/2 tsp freshly ground pepper
3 TBL water
1/8 tsp cumin spice (ground)
1 TBL parsley, chopped

In a small pot, warm rinsed beans on lowest setting (warm only, not hot). Place all ingredients in blender on chop, mix and puree, or in a food processor and blend until combined and smooth. Add additional water, 1 TBL at a time, if mixture remains too thick. Transfer to serving bowl and garnish with paprika or fresh cut parsley. Serve with fresh raw vegetables, bread, crackers, or Stacy’s Pita Chips.

*save the bean juice from the cans and use in Italian Stew recipe.

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1 frozen package Gardein Mandarin Orange Crispy Chick’n
1 cup bell peppers (orange, yellow & red), cut into bite-size pieces
1/4 cup diced scallions
2 cups of your favorite already prepared grain (long grain, brown or wild rice, or quinoa).

Prepare Gardein Chick’n according to package instructions. Dice bell pepper and scallions. When you add in the sauce to the chick’n, also toss in the bell peppers and scallions. Serve half of the chick’n bell pepper mixture over 1 cup of your favorite grain (long grain rice, brown rice, wild rice, or quinoa).

Serves 2