This past weekend, Mark and I went to my parents for the weekend. They were throwing a graduation party for my brother and all my relatives, neighbors and friends were invited. I actually had some employment last week, working as a research specialist at UVM for a week and I had to work Friday night. After getting out around 8, I met Mark for dinner at Bluebird Tavern. I got an arugula salad and ratatouille. The ratatouille was delicious and chocked full of roasted local veggies… yum!
We headed down to my parents on Saturday morning. We arrived in time to help set up and prep some of the last minute food… like a killer fruit salad (blueberries, strawberries, grapes, watermelon, peaches, and pineapple). Look, there was a heart in one of the strawberries… strawberry to my heart?!?
I spent most of the party running around fetching things like serving spoons and more napkins, but I also got to see all of the people that are important to me. And the night ended with a spectacular firework show put on by my dad and his friends. Somehow I didn’t take a single picture.
On Sunday, Mark and I went to Cohen’s to get the best bagels ever and we ate them down at the beach. It was nice to have the sand between my toes and the salt breeze in my hair. I’m a total beach kid at heart… and boy oh boy had I been missing the ocean.
I made this dip for the party on Saturday, its super healthy and flavorful and it can be served with pita chips, endive spears or veggie crudité.
Spinach and Cannelloni Bean Dip
2 tablespoons of olive oil
1 clove of garlic
12 oz of spinach
1 15 oz can of cannelloni beans
Juice of 1/2 a lemon
1 tablespoon of balsamic vinegar
In a large sauté pan, heat oil over medium heat. Add in the garlic and sauté for 1 minute then add in the spinach and let it wilt for 2 minutes, tossing occasionally. Let the mixture cool. Then place the spinach in a clean (old/not cared for) dish towel, squeeze out the excess water over the sink. Place the spinach in the food processor with the remaining ingredients and blend until smooth. Serve with pita chips, endive spears or veggie crudité.
I served mine with Stacy’s Italian Harvest Pita Chips to rave reviews