Cannellini Bean Salad with Parsley Pesto

2 (15-ounce) cans cannellini beans
3 tablespoons plus 1/3 cup extra virgin olive oil
1/4 cup minced yellow onions
3 teaspoons minced garlic
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch cayenne
1/3 cup very finely grated Parmesan, or crumbled goat cheese
1 1/2 cups fresh parsley leaves

Place the beans in a colander and rinse under cold running water. Drain.

Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the onions and 1 1/2 teaspoons of the garlic and cook until soft and fragrant, about 2 minutes. Add the drained beans, 4 teaspoons of the lemon juice, 1/4 teaspoon of the salt, the black pepper and cayenne, and cook, stirring, until softened and warmed through, 3 minutes. Remove from the pan and transfer to a decorative platter. Sprinkle with the Parmesan.

In a blender or bowl of a small food processor, combine the parsley, remaining 1 1/2 teaspoons of garlic, 2 teaspoons of lemon juice and 1/4 teaspoon of salt in a blender or small food processor. Process on high speed for 30 seconds. Add the remaining 1/3 cup oil with the motor running and process until smooth. Adjust seasoning, to taste. Drizzle the parsley pesto over the beans and serve.

Adapted from Emeril Lagasse, 2001

Tabouli

1 cup medium-grain precooked couscous or bulgar
1 good-sized bunch flat-leaf parsley
10 thin scallions, white bulb cut into thin rounds
1/4 cup dried crushed mint leaves
4 medium tomatoes, peeled, cored, seeded, and chopped
1/4 cup freshly squeezed lemon juice (juice of 1 lemon)
1 clove garlic, crushed
1/4 cup extra-virgin olive oil
salt and freshly ground pepper, to taste

Combine the couscous with 2 cups cold water. Let stand at room temperature until all of the liquid has been absorbed, about 30 minutes. Drain. If using bulgar, cover with boiling water, let stand until all water is absorbed. Fluff with a fork.

In a food processor, chop the parsley and mint. Transfer to a small bowl. Add the remaining dressing ingredients (except the salt) to the bowl and stir to blend. Season with salt to taste and set aside.

Place the couscous or bulgar in a medium-size bowl; fluff with a fork to separate the grains. Stir in the dressing; taste for seasoning.

Cover and refrigerate for at least 1 hour, but not more than 4 hours. Adjust the seasoning before serving, adding lemon juice or salt to taste.

Parsley Pesto

1 bunch flat leaf parsley leaves
1-2 garlic cloves, crushed
1 oz freshly grated Parmesan
1 oz pine nuts or walnuts
2 oz extra virgin olive oil
salt

Put all the ingredients except the oil and salt into the food processor. Whiz for a second or two, add the oil and a little salt. Taste and correct seasoning. Serve on pasta.

Parsley, Scallion, and Dill Dip

Great on carrots, kohlrabi or celery; fantastic as a sandwich spread!

8 ounces Plain or Reduced Fat Plain cream cheese
1/2 cup sour cream
1 cup scallion, cut to 1" (green and white parts)
3/4 cup fresh Italian parsley, chopped
1/4 cup fresh dill, chopped
1/2 cup lemon juice, to taste
Coarse sea salt, to taste
Freshly ground black pepper, to taste

Combine cream cheese, sour cream, scallion, parsley and dill in a food processor until smooth and green. Season to taste with lemon juice, salt and pepper.

Makes 2 cups
Adapted from Panera Bread