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Flora: Made-
Easy Recipes

Vicki Gabereau

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Thanks to Gwen Jones for her tasty submission!

 
  Bean Dip
 
 
  • 1/2 pound uncooked cannelini beans
  • 1 cup Udo's oil
  • 2 cloves garlic - chopped finely
  • 2 tbps chopped fresh sage or other herbs available
  • salt to taste

Soak the beans in salted water overnight.

Rinse and add new water to cover. In a large saucepan, boil beans on high until tender - about 20 to 25 minutes. Drain beans and mash them with the Udo's oil until creamy.

Stir in garlic and sage. Add salt to taste. Serve cold with raw veggies of choice.

*** remember, healthy oils don't last long when exposed to air!  Plan to use up the salad dressing as soon as possible! ***
 
 
  Poached Eggs With Tomatoes & Mushrooms  
 

 

  •  4 large tomatoes, halved
  •  1/2 lb. mushrooms, halved
  •  1/4 teaspoon black pepper
  •  5 tablespoons Udo's oil
  •  1 tsp vinegar
  •  4 large eggs
  •  few ounces goat or other cheese, as desired
  •  Heat oven to 250.

 

Toss tomatoes and mushrooms separately with pepper in a roasting pan. Bake vegetables in oven just until softened, about 25 minutes. Transfer tomatoes to a blender and purée with 5 tbsp Udo's oil until smooth.

Poach eggs. Fill a deep 12-inch skillet or small flameproof roasting pan with 1 1/4 inches cold water. Add vinegar and bring to a low simmer to poach eggs.

Top tomato half with a poached egg. Drizzle with tomato sauce and scatter mushrooms around eggs. Sprinkle on cheese as desired.

 


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