White Bean Dip

This is the little wbd that could.  Another Giada gem of an appetizer that can be appropriately served with crudites, homemade pita chips or even store-bought ones :-)








Ingredients
1 15-oz can cannellini beans, drained and rinsed
2 cloves garlic
2 Tbsp. fresh lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh Italian parsley leaves
1/2 tsp. salt
1/4 tsp. pepper 

Directions

1. Place the beans, garlic, lemon juice, parsley, salt and pepper in a food processor and pulse until coarsely chopped.
2. Add olive oil and mix until smooth.
3. EAT!

Lemon-Lime Basil Shortbread

I am a dessert connoisseur-esse thanks to my mother.  She is a GIFTED baker with remarkable acumen for ingredients and balance in sweet indulgences.  I like to think I've inherited her knack for pairing flavors which is why this lemon-lime basil shortbread sounded delightful.  I've been eating them for breakfast all week!
Ingredients
1 cup all-purpose flour
1/2 cup powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
2 Tbsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt

Directions

1. Preheat oven to 375 degrees.
2. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice and salt in a food processor.  Pulse until large, moist clumps form.
3. Measure level tablespoonfuls of dough; roll between your palms to form balls and place on a large baking sheet spaced 2" apart.
4. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking.
5. Bake until edges are brown, about 20 minutes.  Transfer to a wire rack.

Recipe from Bon Appetit, July 2011 Issue

Summer Sea Bass

Suffice it to say, my Summer evenings are spent dining al fresco as much as possible but sometimes (mostly Sundays), there is nothing better than cooking a seasonally appropriate meal inside.  Tonite I prepared sea bass with a tomato and avocado salsa that was dinner party worthy and SO simple. 

You'll only need 4 ingredients (minus salt, pep & evoo) and 30 minutes to prep and cook - can't beat that!

Ingredients

1 medium-ripe avocado, peeled and cut into 1/2" dice

1 cup cherry tomatoes, halved

3 Tbsp. extra-virgin olive oil, divided

3 Tbsp. fresh lime juice, divided

Kosher salt and freshly ground black pepper

4 6-oz sea bass fillets

Directions

1. Preheat oven to 425 degrees.
2. Combine avocado, tomatoes, 1 Tbsp. oil & 1 Tbsp. lime juice in a medium mixing bowl.  Season with salt and pepper to taste and set aside at room temperature.
3. Place fish in an appropriately sized glass baking dish.  Put remaining 2 Tbsp. oil and 2 Tbsp. lime juice on top of fish.  Season with salt and pepper and let marinate for 15 minutes at room temperature.
4. Place piece of aluminum foil on baking sheet and arrange fish on foil.  Bake for 15-20 minutes or until sea bass is flaky and has a golden brown crust on top.
5. Transfer to plates and top with tomato and avocado salsa.