Thank you to everyone who joined us for our Chef Series with Peter Berley, and to everyone who helped make the event such a success.

We are grateful for being able to gather together virtually, to continue to nourish our connection to our community through food – by cooking and learning together.

Peter has kindly shared the three recipes he cooked from his cookbook “The Modern Vegetarian Kitchen” with us, to spread the magic of beans and pulses to your own kitchen!

White Bean Dip with Lemon and Dill

3 cups cooked white beans (from 1 cup dried)

4 tablespoons freshly squeezed lemon juice, strained

6 tablespoons olive oil

1 tablespoon minced dill or 2 tablespoons chopped mint

2 cloves garlic, crushed

Zest of one lemon

1 1/4 teaspoons sea salt plus additional to taste

Freshly milled black pepper to taste

Instructions
To prepare the dip, puree the beans in a food mill or mash by hand in a medium bowl. Add the lemon juice, 2 tablespoons of the olive oil, dill, garlic, lemon zest, salt, and black pepper to taste. Transfer to a serving bowl and refrigerate until ready to serve.

Winter Minestrone

1 tablespoon extra-virgin olive oil
2 medium leeks, white and tender green parts chopped
1 stalk celery with leaves, sliced
1 cup savoy cabbage, sliced
2 medium carrots, sliced
2 cups winter squash, peeled and cubed
4 to 5 fresh sage leaves, chopped
6 cups Vegetable Stock or water
1 cup dried beans (great northern, pinto or beans or a combination) cooked
1 teaspoon sea salt plus additional to taste
3/4 cup dried small shaped pasta or broken spaghetti
Freshly milled black pepper to taste
Freshly grated hard aged cheese such as Parmesan, Grana Padano, Pecorino, Gruyere, Cheddar

Instructions

1. In a heavy 3- to 4-quart soup kettle over medium heat, warm the oil. Add the leeks, celery, cabbage, carrot, and squash and sauté for 5 to 7 minutes.

2. Add the sage and the water or stock, raise the heat, and bring to a boil.

3. Add the beans, reduce the heat to low, and simmer, covered, for 20 to 30
minutes, until the vegetables are tender.

4.While the soup cooks, in a separate pot over high heat, bring 1 quart of water to a boil. Add the salt. When the water returns to a boil, stir in the pasta and cook 6 to 8 minutes, until al dente. Drain the pasta and add it to the soup. Season with salt and pepper to taste and serve garnished with grated cheese.

Warm Lentil Salad with Sun-Dried Tomatoes

6 to 8 sun-dried tomatoes (dry packed)
1 cup green lentils, sorted and rinsed
1/2 teaspoon sea salt plus additional to taste
1/3 cup extra-virgin olive oil
1 large red onion, finely diced
1 carrot, finely diced
1/2 stalk celery, finely diced
1 clove garlic, minced
Freshly squeezed juice of 1 lemon, or red wine vinegar to taste
Freshly milled black pepper to taste
Chopped fresh parsley or cilantro for garnish

Instructions

1. Place the dried tomatoes in a bowl and cover with hit water.

2. In a medium saucepan, bring 2 quarts of water to a boil. Add the salt and the lentils and simmer, uncovered, for 20-25 minutes until the lentils are tender but still hold their shape. Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the olive oil.

3. While the lentils simmer, in a heavy skillet over medium heat, warm the remaining oil. Add the onion, carrot, and celery, and cook, stirring often, until tender, about 8 to 10 minutes. Add the garlic and cook 2 minutes longer. Stir the vegetables into the lentils.

4. Drain the reconstituted tomatoes, slice them into quarters, and add them to the lentil mixture. Season the salad with lemon juice or vinegar, add salt and pepper to taste, and garnish with chopped parsley or cilantro.