Healthy Living Natural Foods

CARAMELIZED SHALLOT DIP

2 TB extra virgin olive oil
1 ½ lbs shallots
¾ cup sour cream, low-fat or regular
¾ cup Greek yogurt, low-fat or regular
1-3 tsp salt-free onion powder, to taste
1 tsp minced fresh thyme
¼ tsp salt, to taste

Trim and finely chop the shallots. In a large heavy skillet over medium heat, gently sauté the shallots in the olive oil with a pinch or two of salt. Stir occasionally and slowly cook the shallots until they are golden brown and caramelized- 30-40 minutes. Let cool. Whisk together the sour cream, yogurt, thyme, and onion powder to taste, and salt to taste. When the shallots have cooled to room temperature, stir 2/3 of them into the sour cream yogurt mixture, pour into a serving bowl and top with the remaining shallots. Best at room temperature. Serve with blue corn chips, cut up vegetables, or crackers. Makes 2 cups.

QUINOA AND WHITE BEAN SALAD
1 cup quinoa
2 cups cooked white beans of your choice or 1 14 oz can butter beans or cannellini beans, drained of all liquid
½ lb green beans
1 red bell pepper, diced
½ small red onion, finely diced
2-3 Tbsp chopped fresh parsley
Zest and juice of 1 lemon
2 Tbsp red wine vinegar
3 Tbsp good extra virgin olive oil
Kosher salt and fresh cracked black pepper

Place quinoa in a medium sauce pot with 2 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook about 10 minutes or until all liquid is absorbed. Fluff with a fork and set aside to cool (You will want to assemble the salad when quinoa is still warm, but not hot). In a large pot of boiling salted water, blanch the green beans for about 5 minutes (they should be cooked, but still crisp), then transfer them to an ice water bath. When cool, drain them and cut into 1 inch batons. In a large mixing bowl combine the quinoa, drained white beans of your choice, green beans, diced onion, diced pepper, lemon zest and juice, vinegar, and olive oil. Season to taste with salt and pepper and garnish with chopped parsley.

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