Best Lemony White Bean Skordalia With Grill Toasted Pita Recipes

White Bean and Bread Crumb Skordalia image

Provided by Martha Stewart

Number Of Ingredients 11

1 cup packed flat-leaf-parsley leaves
1 teaspoon dried oregano
1/4 teaspoon salt
20 1/4-inch-thick slices French or Italian bread, cut on the diagonal
1 cup dried cannellini beans, picked over and rinsed, or 1 1/2 cups canned, drained and rinsed
1 teaspoon salt
5 1-inch-thick slices day-old French or Italian bread, crust removed, cut into chunks
2 large cloves garlic, peeled and coarsely chopped
1/2 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil

Steps:

If using dried beans, place in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and let beans sit for 1 hour. Drain and cover with cold water again, and bring to a boil. Reduce to a simmer, and cook for 40 minutes, or until tender. Add salt and cook 10 minutes more. Drain and set aside until ready to use. (If using canned beans, add as directed in step 2. No additional salt is needed.)
To make skordalia, place bread chunks in a food processor or blender and process into coarse crumbs. Add beans, garlic, pepper, and lemon juice, and blend until almost smooth. With the motor running, pour in olive oil and 2/3 cup cold water. Let sit for 30 minutes to allow flavors to blend. Add more water if mixture is too stiff.
Meanwhile, heat oven to 350 degrees. To makeherbed toast, mince together parsley,oregano, and salt. Spread 1/4 teaspoon ofherbs on each slice of bread and place ona baking sheet. Bake for 10 minutes, oruntil lightly toasted. Serve with skordalia.

Nutrition Facts : Calories 158 g, Cholesterol 27 g, Fat 3 g, Fiber 1 g, Protein 6 g, Sodium 508 g

Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 28

3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 (2 pound) flank steak
Salt and freshly ground black pepper
2 large ears fresh corn, husked and cut crosswise into 4 pieces
1 small eggplant, cut crosswise into 1/2-inch thick rounds
1 large Vidalia onion, cut into 3/4-inch thick wedges
1 large red bell pepper, seeded and quartered
1 large yellow bell pepper, seeded and quartered
1 large zucchini, quartered
12 asparagus spears, trimmed
Olive oil
Salt and freshly ground pepper
Finely chopped parsley and chives
2 cups cooked white beans, 1/4 cup cooking liquid reserved
2 tablespoons chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini
1/4 cup olive oil
1/4 cup finely chopped parsley
3 tablespoons finely chopped fresh mint
12 pitas
Olive oil

Steps:

For the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
For the vegetable platter: Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste. Grill all the vegetables until just cooked through. Arrange on a platter and sprinkle with herbs.
For the skordilia: Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped. Add tahini and oil and process until smooth. Add some of the cooking liquid if too thick. Season with salt and pepper to taste. Scrape into a bowl and fold in the parsley and mint.
Brush the pita on both sides with olive oil and grill until lightly golden brown. Cut into wedges.

Lemony White Bean Skordalia with Grill-Toasted Pita image

Yield Serves 4

Number Of Ingredients 8

1 cup (about 6 1/2 ounces) dried Great Northern beans
1 tablespoon chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini (sesame seed paste)
1/4 cup olive oil (preferably extra-virgin)
1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh mint
6 6-inch-diameter pita bread rounds, cut into wedges

Steps:

Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight.
Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid.
Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover; chill.)
Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.