Might I add how much i love getting CSA produce? Particularly carrots. Look at those things! I had no idea carrots came in all those colors, and I don’t remember the last time I saw carrots with all the greens (and a little dirt) still attached. You can’t find those anywhere else except maybe a farmers’ market.
Warm Spinach and White Bean Dip
5 ounces baby spinach (3 cups)
1 cup part-skim ricotta cheese
1 can (15 ounces) cannellini beans, drained and rinsed
1 tablespoon finely chopped fresh chives
1 1/2 tsp lemon zest
1 1/4 tsp coarse salt
Freshly ground pepper
Preheat oven to 350 degrees. Make the dip: Wash spinach, leaving some water clinging to the leaves. Transfer to a large saucepan. Cover, and steam spinach over medium heat, stirring once, until wilted, 4 to 6 minutes. Remove spinach using a slotted spoon, and let cool. Squeeze out excess liquid using a kitchen towel; coarsely chop. (See note)
Pulse ricotta and cannellini beans in a food processor until smooth. Transfer mixture to a medium bowl. Add chives, lemon zest, and salt. Season with pepper. Stir in spinach. Transfer to a 1-quart baking dish.
Bake about 30 minutes until heated through. Season with pepper. Serve warm with crudites.
1. You could skip a few steps at the beginning and just use a half of a 10-oz package of frozen chopped spinach. Just thaw it out, squeeze as much water from it as you can and continue with the recipe.
from Martha Stewart Living December 2009