BALSAMIC BEAN DIP WITH FRESH VEGGIES

BALSAMIC BEAN DIP WITH FRESH VEGGIES

Serves 4:
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Whole wheat pita bread, cut into wedges

Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. [...]

WASABI SESAME AVOCADO SALSA

WASABI SESAME AVOCADO SALSA

smooth & spicy

For about 4 cups:
1 tablespoon sesame seeds
2 tablespoons unseasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)*
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons coarse kosher
salt
1 teaspoon wasabi paste (horseradish paste)*
2 cups coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches)
4 green onions, [...]

MANGO-RADICCHIO CAPRESE WITH BASIL VINAIGRETTE

MANGO-RADICCHIO CAPRESE WITH BASIL VINAIGRETTE

fresh!

Serves 4:

1/3 cup chopped fresh basil plus 8 whole large basil leaves
3 tablespoons extra-virgin olive oil
tablespoons white balsamic vinegar
8 radicchio leaves, thick ends trimmed
2 large mangoes, peeled, halved, thinly sliced
8 1/4-inch-thick slices fresh mozzarella cheese (from one 8-ounce ball)

Blend chopped basil, oil, and vinegar in mini processor until most of [...]

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Photography by Mary Sylvester.