Valentine’s Day Carnations from a local gardener. Parrish knows the way to my heart! Carnations are not filler flowers to me! They are my favorite!! :) He bought an entire bouquet, so I separated them into four different bouquets. The red with the blue milk glass is my favorite. The picture in the background is from almost 4 years ago when Parrish and I first started dating. We were best friends before we dated! The picture is the day before a hurricane hit our small coastal town. We went down to see the water…not the brightest idea!
Last night I tried out a recipe that I’ve been thinking about for a few weeks. It involves my food processor, and I have to be motivated to bust that out! I didn’t tell Parrish right away that it was a Lima Bean Dip, gluten free of course! I presented it as a gluten free bean dip. He loved it! I’m not sure why lima beans gross some folks out; they’re delicious! This dip is easy to make and packs a nutritious punch. Lima beans have fiber, folate, magnesium, potassium, and protein!
One package lima beans, cooked
2 tbsp. extra virgin olive oil
Juice of 1 lemon
1 tsp. freshly chopped thyme
salt and pepper to taste
a sprinkle of dried minced onion
Process the lima beans and lemon juice in your food processor until smooth. Add in the olive oil, minced onion, salt, and pepper. Process until super smooth. Add in thyme and pulse twice. Serve with chips, crackers, or veggies. You could even spread it on a sandwich.
You could use fresh, dried, canned, or frozen lima beans. Just cook them according to the corresponding directions before adding to the other ingredients.
Enjoy! Don’t forget to enter into the GIVEAWAY! I’ve loved reading the comments on summer food. Two days left to enter – no purchase necessary!