Home cooks are naturally thrifty which means we’ll always create a new recipe to use up extra ingredients. Take this white bean horseradish dip for example . It was created because I cooked too many beans for my tomato white bean salad. Every time I opened the fridge, the leftover beans were staring at me, unused and unloved. So, the quickest solution was to throw them in the food processor along with horseradish, lemon and olive oil to make a creamy dip. My veggie haul from the farmers market added the finishing touch it was devoured (by my kids, no less) as soon as I finished taking the photo.

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