Here’s one of the recipes from the past semester. I will be posting more in no particular order. Obviously this recipe is for a small group of people, but it’s fairly easy to play with the numbers to get your desired amount.
Artichoke white bean stew:
10 oz. artichoke hearts (I used frozen)
garlic, to taste
15 oz. cooked cannellini beans
2 cups “chicken”-flavored or regular vegetable broth
salt & pepper to taste
Cook artichoke hearts according to directions till almost fully cooked. Drain well.
In a 4 qt. non-stick pan sprayed with olive oil flavored cooking spray (or in a small amount of broth), sauté onion about 3 minutes. Add the artichoke hearts & garlic and cook for another 5 minutes. Add the broth and beans; simmer for about 5 minutes or until beans are heated through.
Transfer to a food processor and puree. Return to pan; add lemon juice and salt/pepper and heat through.