Directions:

Cannellini Hummus

1. In a food processor, combine cooked beans, tahini, garlic, lemon juice, and olive oil.
2. Blend until smooth, adding water as needed to reach desired consistency.
3. Season with salt and pepper to taste.
4. Transfer to a serving bowl, and set aside.
5. Clean food processor.

Arugula Pesto

1. In the cleaned food processor, combine arugula, walnuts, Parmesan cheese, and garlic.
2. Blend until mixture is well combined.
3. With the food processor running, slowly drizzle in the olive oil until pesto reaches desired consistency.
4. Season with salt and pepper to taste.

Roasted Mushrooms

1. Preheat oven to 400°F (200°C).
2. Toss mushrooms with olive oil, salt, and pepper.
3. Spread mushrooms on a baking sheet in a single layer.
4. Roast for 15-20 minutes or until mushrooms are tender and slightly golden.

To Assemble:

1. Spread hummus on a large serving platter, drizzle arugula pesto over hummus, and top with roasted mushrooms.
2. Serve with fresh vegetables, pita bread, or crackers.

 

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

The post Cannellini Bean Hummus with Arugula Pesto and Roasted Mushrooms first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/cannellini-bean-hummus-with-arugula-pesto-and-roasted-mushrooms/feed/ 0 https://www.camelliabrand.com/recipes/kid-friendly-vegan-meatballs-pasta/ https://www.camelliabrand.com/recipes/kid-friendly-vegan-meatballs-pasta/#respond Tue, 20 Sep 2022 16:08:01 +0000 https://www.camelliabrand.com/?post_type=recipes&p=44011 Ingredients: , diced cloves, diced half, diced cloves, minced , cooled chopped, plus whole basil leaves for garnish chopped , read more ...

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Ingredients:

• 1/2 teaspoon olive oil
• 1/2 yellow onion, diced
• 4 cloves fresh garlic, diced
• 1 cup half yellow onion, diced
• 2 cloves garlic, minced
• 1 cup cooked Camellia Brand Lentils, cooled
• 1 cup cooked Camellia Brand Black Beans
• 1 tablespoon chopped fresh basil, plus whole basil leaves for garnish
• 1 tablespoon Italian seasoning
• 1/2 cup chopped walnuts
• 2 tablespoons tomato paste
• 1/2 teaspoons salt, (or to taste)
• 1/4 teaspoons ground black pepper, (or to taste)
• 1 24-ounce jar Dagostino Smooth Tomato Sauce
• 1 pound Dagostino Crawfish Shaped Pasta, cooked according to package instructions

Directions:

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper. Spray cooking oil on the parchment paper and set aside.
3. Heat olive oil in a skillet over medium heat.
4. Add onion and garlic and sauté until onions are softened and translucent, about 5 minutes. Remove from heat.
5. Add onion and garlic to a large mixing bowl.
6. Stir in cooked lentils, cooked black beans, basil, Italian seasoning, walnuts, tomato paste, salt, and pepper until combined. Taste and adjust seasonings as needed.
7. Transfer mixture to the cup of a food processor and pulse until a tacky dough forms.
8. Use a tablespoon to scoop heaping amounts of the mixture and roll into balls; set meatballs on a lined baking sheet.
9. Transfer the baking sheet to the oven and bake for 25 to 30 minutes.
10. Heat 1 jar of tomato sauce in a large pot over low heat.
11. Coat cooked meatballs in sauce, then remove from heat.
12. Serve meatballs and sauce with cooked pasta. Garnish with fresh basil leaves, if desired.

Krysten is a Maryland-based recipe developer and photographer. She is also one-half of the popular food blog, Cooks with Soul, where she and her husband, Marrekus, publish recipes and digital content. When she’s not busy with her food blog and photography business, she works part-time as a behavior analyst with kids who have autism and related disorders. Krysten is a mom of three and a self-proclaimed cheer mom, football mom, and special needs parent.

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