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Warm White Bean & Artichoke Dip

Ingredients
1/3 cup plain organic yogurt or light sour cream 
1/4 cup organic light mayonnaise 
1/2 teaspoon of salt
1 tablespoon fresh lemon juice
2 14 oz. cans of artichoke hearts, drained and divided (see note above)
1 15 oz. can organic Great Northern beans, rinsed and drained 
1/2 cup + 2 tablespoons grated fresh organic Parmigiano-Reggiano cheese* 
1 teaspoon minced garlic

Preparation 
Preheat oven to 400.
Rough chop 1 can of artichokes and set a aside. Combine remaining artichokes and first 5 ingredients in medium bowl. Using a handheld immersion blender, pulse bean mixture to a creamy consistency. Stir in chopped artichokes and 1/2 cup cheese. Spoon mixture into 9-inch pie dish.
Top with remaining cheese and parsley. Bake for 25 minutes or until bubbly and golden. Serve warm or at room temperature. 
Adapted from Cooking Light

Guacamole, Oaxacan-Style

Ingredients
1/4 cup chopped onion (a very scant 1/4 cup, erring with less is best)
1/2 teaspoon minced garlic, minced
1-3 organic jalapeños, chopped
2 ripe avocados, peeled and pitted
1/4 cup fresh lime juice
1/4 cup chopped fresh organic cilantro
1/4 - 1/2 teaspoon salt

Preparation
Combine onions, garlic, and jalapeños in food processor and process until finely chopped. Add the avocados and process until good and creamy but leaving a few lumps for texture. Add lime juice, cilantro and salt and pulse until just combined. Taste for seasoning, adding more lime juice or salt as needed. Best served immediately or after chilling 1-2 hours.
(Cover if refrigerating for later -- the vibrant green color will fade a bit on top, so just stir before serving.)
Adapted from The Barbecue Bible

Summer Salsa

Ingredients
1 cup of quartered and halved organic grape tomatoes
1/2 cup chopped organic cucumber (peeled and seeded)
2/3 cup chopped mango
1 tablespoon finely shopped onion
1-2 small organic jalapenos, seeded and chopped
Juice from 1/2 fresh orange
Juice from 1/2 fresh lime
1/4 teaspoon pure sea salt
1 tablespoon chopped fresh organic cilantro (optional) 

Preparation 
Combine all ingredients. Salsa gets more flavorful and juicy after refrigerating several hours and up to 1-2 days.

Roasted Babaganoush

Ingredients
1 large eggplant
2-3 roasted garlic* cloves
1/4 teaspoon sea salt
2 tablespoons roasted tahini*
2 tablespoons lemon juice
chopped organic parsley for color/garnish (optional)

Preparation
Preheat oven to 450.
Prick eggplant with a fork and place on a cookie sheet. Remove any loose, papery skins from a whole garlic clove but leave the skins of the individual cloves intact. Cut off approximately 1/4 of the head (@ 1/2 inch), exposing the flattened tops of the individual cloves. Place head in center of a square of foil, drizzle with olive oil, draw up for corners, twist to seal. Set on cookie sheet with eggplant. Cook for approximately 20 minutes -- until eggplant is soft inside and garlic is soft and starting to caramelize.
Cut eggplant in half lengthwise and scoop out pulp into food processor bowl. Add 2-3 roasted garlic cloves and remaining ingredients. Process until smooth. 

* 1 clove raw minced garlic and regular tahini may be substituted for roasted versions.

Baked ("Fried") Green Tomatoes with Remoulade Relish

Ingredients
Fresh organic green tomatoes
Gluten free all purpose flour (King Arthur's or Bob's works really well)
Cajun/Creole seasoning
Goat milk or buttermilk are tops, but unsweetened non-dairy milks will work too
Hot sauce
Sweet Potato Chips, crushed - the thick waffle kind work best or these
Squeeze of lemon (optional)

For Relish:
Organic bread and butter pickles
Chevre or feta cheese, crumbled
Smidgeon of minced sweet onion or chives (optional)

Preparation
Preheat oven to 400. Grease a wire rack and place atop a foil or parchment lined jelly roll or other pan to catch any crumbs/drippings. 
Combine flour with creole seasonings in one bowl. Combine hot sauce and milk in a second bowl. Combine crushed chips in a third bowl. Slice tomatoes to 1/4 inch and salt and pepper both sides. Dredge each slice in flour, dunk into milk and press into crushed chips. Place on greased wired rack. Give slices a quick/ light squeeze of lemon, if using. Bake for 15- 20 minutes, until crisp and browned. 
While tomatoes are baking, chop pickles and and gently mash with cheese (and onion if using) -- just enough that it sticks together but appears crumbly.
Remove tomatoes from oven and allow to sit 1-3 minutes on rack, top with relish and serve while warm.

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