Creamy White Bean Dip with Holiday Crudite

1 head garlic
4 tablespoons extra virgin olive oil, plus more for the garlic and for serving
30 ounces canned large butter beans, rinsed and drained
1 tablespoon chopped rosemary, plus more for serving
1 tablespoon parsley, plus more for serving
2 teaspoons fresh lemon juice
Coarse kosher salt and freshly ground black pepper
Cayenne pepper, optional
Crushed red pepper flakes, optional

Preheat the oven to 400ºF. Cut just enough off the top of the head of garlic to expose all
of the cloves. Drizzle with just enough olive oil to coat the top of the cloves, then wrap
the garlic tightly in aluminum foil. Bake 30 minutes or until the garlic is soft and brown.
To a food processor, add roasted garlic, beans, olive oil, rosemary, parsley, lemon juice,
salt and pepper to taste and puree until smooth. Use as a spread for sandwiches and
wraps, or spread in a bowl and top with extra olive oil, herbs, cayenne pepper, and
crushed red pepper flakes to serve with carrot sticks, crackers, or crostini.

Arugula Orange Winter Salad

8 ounces baby arugula

3 medium oranges, peeled, halved and cut into 1/4-inch slices
½ cup pomegranate arils
6 ounces crumbled feta cheese
1/2 medium red onion, sliced
1/2 cup toasted, sliced almonds

For the Dressing:

1/3 cup extra virgin olive oil
2 tablespoons minced shallots
2 teaspoons Dijon mustard
2 tablespoons white balsamic vinegar
1-2 teaspoons honey to taste
Kosher salt and freshly ground black pepper

For the salad, place arugula (or other greens) in a large salad bowl. Top with orange
slices, red onions, goat cheese and pomegranate arils. Drizzle with dressing and
sprinkle almonds over the top.
Festive Couscous Salad

For the Salad:

1 box classic couscous
2 cups dried fruit such as apricots, cranberries, raisins, golden raisins or dried cherries,
chopped into bite size pieces
3/4 cup chopped pistachios
3 green onions, diced
1/4 cup mint chopped
1/4 cup minced cilantro
1/4 cup minced parsley

For the Dressing:

1/3 cup extra virgin olive oil
2 tablespoons minced shallots
2 teaspoons Dijon mustard
2 tablespoons white balsamic vinegar
1-2 teaspoons honey to taste
Kosher salt and freshly ground black pepper

Cook the couscous according to the package directions. Fluff the couscous and add it to
a large bowl with the chopped fruit, pistachios and herbs. To a small mason jar, add the
olive oil, shallots, Dijon mustard, white balsamic vinegar, honey, and a few pinches of
kosher salt and freshly ground black pepper. Shake the dressing well and add more
honey and salt and pepper to taste. Pour over the couscous mixture, and stir to
combine. The salad can be eaten warm or cold. If cold, allow 1-2 hours up to overnight
in the refrigerator for the flavors to meld.