White Bean And Yogurt Green Goddess Food

WHITE BEAN AND YOGURT GREEN GODDESS

Steps:

• Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, ice cube, tarragon, parsley and chives and process until smooth. With machine running, add lemon juice, salt, and olive oil and process until mixture is smooth. Taste and adjust seasoning.
• Scrape into a bowl. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).

CREAMY WHITE BEAN YOGURT SAUCE

Steps:

• Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

GREEN BEANS WITH YOGURT AND DILL

Steps:

• Heat oil in a large skillet over medium heat.
• Add the onion and salt and pepper and cook until the onion starts to wilt, about 5 minutes.
• Add the green beans and half the dill and 1 cup of water.
• Lower heat to simmer and cover and cook till tender, about 20-25 minutes.
• Uncover and raise heat so excess liquid evaporates.
• Add lemon juice, stir.
• Taste and adjust seasoning.
• Remove from heat and stir in yogurt.
• Garnish with the reaining dill.

BEAN AND YOGURT CAESAR SALAD DRESSING

Steps:

• Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to the sides. Stop processor and scrape down sides. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.

GREEN GODDESS CRUNCH SANDWICH

Steps:

• Place basil, chives, mayonnaise, yogurt, and 2 Tbsp. oil in a blender. Finely grate in zest from a lemon half, then squeeze in its juice. Purée until smooth; season dressing with salt and pepper.
• Place cucumber in a small bowl; squeeze in juice from remaining lemon half. Drizzle with oil, season with salt and pepper, and toss to coat.
• Spread one side of each slice of bread with dressing. Divide avocado between 2 slices of bread; season with salt and pepper. Top with cucumber, mozzarella, and sprouts and close up sandwiches.

GREEN GODDESS GREEN BEANS

Steps:

• Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
• Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.

GREEN GODDESS GREEN BEANS

Steps:

• Fill a 6 to 8 quart pot full of water, add a teaspoon of salt, and bring it to a boil.
• Prepare a bowl of ice water.
• Place the beans in the salted boiling water, uncovered, and cook until just tender, about 6 to 8 minutes.
• Transfer to a colander, drain, and immediately plunge into the bowl of ice water to halt the cooking.
• When the beans have cooled, drain and pat dry.
• In a blender, combine the parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper, and blend until smooth to make the dressing.
• Place beans in a bowl and combine with the dressing; toss to coat.
• Serve and enjoy!
• Note: you can make the dressing 1 day ahead and store covered in refrigerator, if desired.