1 15-ounce can of cannellini beans, drained and rinsed (or about 1 1/2 cups of cooked beans)
2 bulbs of roasted garlic
3 tablespoons of fresh dill
1/4 cup of olive oil + more if desired
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine beans, dill, roasted garlic, salt and pepper in a food processor and blend until smooth. With the processor running, stream in olive oil and make sure to scrape the sides and bottom a few times. Serve in a bowl garnished with fresh dill and additional drizzles of olive oil.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-21 09:30:322015-09-21 09:30:32Roasted Garlic and White Bean Dip
Enough Olive oil to cover the bottom of an oven safe baking dish PLUS about 1 TBS more to top the peppers once in the dish
8 – 10 long hot peppers, washed, dried, stem ends removed. Leave the insides (seeds, etc. – that is where the heat is)
4 cloves minced garlic
salt and pepper to taste
Preheat oven to 375 F. Cut the peppers into 3rds and put into the baking dish. Top with garlic, salt and pepper and 1 TBS olive oil. Mix around. Put into the oven for 40 minutes, stir every 15 minutes. Remove, let cool and store in the refrigerator in the olive oil they were cooked in. They are perfect for a pepper and egg sandwich.
Stuffed Long Hot Peppers
1/3 cup ground Italian sausage, browned and cooled
1 (8 ounce) package cream cheese, softened
3/4 tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Long hot peppers, cored and seeded
Preheat oven to 350 degrees F. In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-21 09:29:512015-09-21 09:29:51Long Hot Pepper Recipes
In a large skillet, heat butter over medium-high heat. Add apples; cook and stir for 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; cover and simmer for 10-12 minutes or until apples are tender, stirring occasionally.
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https://www.justfarmed.com/wp-content/uploads/2015/09/sauteed-apples.jpg333500Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-14 13:02:082015-09-14 13:03:22Sautéed Apples
Roasted Garlic and White Bean Dip
Roasted Garlic and White Bean Dip
Combine beans, dill, roasted garlic, salt and pepper in a food processor and blend until smooth. With the processor running, stream in olive oil and make sure to scrape the sides and bottom a few times. Serve in a bowl garnished with fresh dill and additional drizzles of olive oil.
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Long Hot Pepper Recipes
Roasted Long Hot Peppers
Preheat oven to 375 F. Cut the peppers into 3rds and put into the baking dish. Top with garlic, salt and pepper and 1 TBS olive oil. Mix around. Put into the oven for 40 minutes, stir every 15 minutes. Remove, let cool and store in the refrigerator in the olive oil they were cooked in. They are perfect for a pepper and egg sandwich.
Stuffed Long Hot Peppers
Preheat oven to 350 degrees F. In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.
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Sautéed Apples
Sautéed Apples
In a large skillet, heat butter over medium-high heat. Add apples; cook and stir for 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; cover and simmer for 10-12 minutes or until apples are tender, stirring occasionally.
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