Ever since I was little I’ve loved to be in the kitchen. Some of my fondest and most comforting memories revolve around our family kitchen, and the meals we cooked there together. Food has always meant so much more to my family than just nourishment… it was a way to create, care for each other, and carry on traditions. I’m one sentimental sucker and adore going home to Indiana to cook and eat in my grandmother’s, mom’s, and aunt’s kitchens. It doesn’t even matter what it is, everything just tastes better back there… with them.

Although I desperately wish I had my family here with me in New England, I still spend a great deal of time in my kitchen. My hope is that our children will someday think back to our time cooking, creating, and laughing together.

I’m truly looking forward to sharing some of my favorite recipes and meal ideas for families with different dietary needs. Needless to say I’ve had to get pretty creative coping as a vegetarian with a freezer full of elk, venison, and wild turkey.

Today I’m sharing a recipe for white bean dip my 9 year old son learned while attending a cooking class at his school. It’s so simple, fresh, and delicious! And the best part… it only takes a few minutes to make!

Ingredients:

• 1 16 oz can white beans, drained and rinsed
• 1 or 2 cloves of garlic, peeled
• 1/4 cup olive oil
• 3 T. lemon juice
• pinch of salt

What to do:

1. Blend all ingredients in a food processor (I used my  beloved Vitamix, but sadly after 10 years of service my refurbished friend has passed on. May God rest it’s soul).

For the Pita Chips:

Ingredients:

• 3 Joseph’s Pitas (any pitas will do, but these are my favorite)
• 1 T. olive oil

What to do:

1. Preheat oven to 425.
2. Cut pitas into hearts if you really love your family, or just cut them into pieces like I usually do.
3. Lightly brush with olive oil.
4. Place on baking sheet lined with parchment paper.
5. Cook for 4 min.

In a rush? Ditch the oil, throw the pitas in your toaster, and break into pieces.