What to do with leftover white beans from this?

Make a dip of course!

Recipe:

1 can or leftover beans

2 Tbsp olive oil

2 cloves garlic, chopped

1-2 Tbsp herbs, chopped ( I used rosemary and thyme)

Heat oil in skillet (if you want it burnt like mine – which actually turned out great – get the oil really hot). Add garlic and saute for a few minutes, add herbs and set aside.

Mash beans (or process if you want it really smooth but I liked the chunks). Pour olive oil mixture over beans and stir to combine. Serve with veggies, crackers or eat by the spoonful

For the tasters Birthday he decided on a new restaurant in our neighborhood called The Butcher Block. “Where meat is our passion; organic, grass-fed & sustainable are our principles; and serving great-tasting food – with or without meat – is our priority.” And meat we had. I love the more “traditional” Italian restaurants complete with separate courses of chewy pasta and tender meat. The prices were very reasonable and they had a number of bottles of wine for $15. So we had a $15 bottle of Chianti. Was it the best bottle of wine I’ve ever had? Obvy not but I’m no wine snob so it worked.

Get ready for a ridiculous amount of food. I’m just warning

Grilled Octopus: Haven’t had this since Greece and while we are sadly no where near the ocean here in MN, it was surprisingly good. It pretty much melted.

Romanesca Salad: Romaine, cucumber, tomato, anchovy vinaigrette – some greens were definitely needed in this meat-centric meal.

Lamb Sausage: this is freshly ground and prepared on-site and it is to. die. for. literally. The taster and I were dreaming of putting this on pizza and pretty much just eating it as often as possible.

Fettuccine alla Bolognese: ground pork and beef, tomato – definitely not something I would generally order but it wasn’t my birthday This dish was so straight-forwardly delicious- nothing fancy here and nothing fancy needed.

Pork & Ricotta Meatballs: we ordered these along with pasta (why? I’m still not really sure) but they were amazing none the less

While we have already tried about 3/4 of the menu, I can’t wait to get back to the Butcher Block. Who knows, maybe once it thaws we can actually walk there!

the favorite birthday present