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Coos Bay Library has teamed up with Coos Head Food Co-op to provide safe, easy, and healthy recipes to create at home. Join us virtually on Zoom for this fun community event!
Monthly Event: Every Fourth Thursday!
For this month’s recipe, Josie Keating, owner of Josie’s Art Lab, will be featuring: HOT LAVA (Cheesy White Bean Spread) W/CRUNCHY TOASTS, ROASTED CAULIFLOWER, AND RED PEPPERS.
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Hot Lava (Cheesy White Bean Spread) w/Crunchy Toasts, Roasted Cauliflower, and Red Peppers ingredients:
5 cloves garlic, minced
pinch red pepper flakes
1/4 cup olive oil
3 TB tomato paste
2 cans white beans, drained and rinsed (or the equivalent dried beans soaked and cooked)
1/2 cup hot water
1/2 tsp salt
pepper
1-1.5 cups shredded mozzarella
**optional 1.5 c fresh spinach, chopped
Preheat the oven to 475. (We'll go over instructions live but you can start pre-heating oven). In a 10" ovenproof skillet, heat the oil over medium-high heat. Fry the garlic and red pepper flakes for about 1mn. Reduce heat to medium and add tomato paste and stir to combine, quickly followed by 1/2 cup water, white beans and optional spinach. Add salt and pepper. Stir until bubbly and saucy. Sprinkle evenly with cheese and pop in warmed oven for 10mn or until cheese is melty and brown in spots.
**If you do not have an oven proof skillet, use a regular skillet and prewarm a similarly sized casserole dish filled with water. When ready to transfer to oven, remove dish, empty of water and fill with mixture. Top with cheese and proceed.
Chrunchy Toasts
Sliced rustic bread
olive oil
1 clove garlic, minced
Pour a few TB of oil onto a small baking sheet. Add a clove of garlic minced. shmear around bread slices on one side, flip and shmear the other side, adding more oil if needed. Place in 475 degree oven (or under broiler) until crunchy on one side. Flip and bake or broil until crunchy on the other side.
Roasted Cauliflower and Peppers
1 lg head cauliflower, cut into 1" florets
1 lg red pepper, cut into wide strips
1/3 c olive oil
3 TB fresh lemon juice
1 tsp cumin
1 tsp coriander
1tsp salt
pinch red pepper flakes
**1 c cilantro, chopped
Preheat oven to 450. Place cauliflower and peppers on baking sheet. Stir olive oil, lemon juice, spices in small bowl. Pour over veggies. Toss to coat evenly. Roast until they start turning brown (about 35-45mn) tossing every 15mn. Remove from oven and toss with cilantro.
