• Choose a category
• All
• Classic-Fiction

Meanwhile, prepare the lentils: Place them in a small pot with the 2½ cups of water and the crushed garlic. Cover, bring to a boil, then lower the heat to a simmer. Simmer for 30 minutes, until all or most of the water is absorbed and the lentils are very tender.

Remove as much of the garlic as you can from the lentils. Place the lentils in the food processor or blender, along with the chestnuts. Blend a bit, adding ½ cup of water until relatively smooth. Add the oil, salt, and parsley, and blend again. If the mixture seems too thick, add up to another ½ cup of water. It should be thicker than the consistency of hummus, but not by much.

Place in a covered bowl and chill for at least an hour.

Serving suggestions: Toast thin slices of French bread. Spread with a few tablespoons of pâté, then place a slice of tomato on top. Sprinkle very lightly with salt and garnish with parsley.

CREAMY KALAMATA SPREAD

MAKES 2 CUPS

TIME: 25 MINUTES, PLUS CHILL TIME

Piquant cold as a spread for sammiches or as a dip for veggies and pitas. This spread is very potent and olive-y, so for serious olive lovers only.

1 tablespoon olive oil

½ cup onion, chopped coarsely

3 cloves garlic, chopped

¼ teaspoon red pepper flakes

1 cup tightly packed pitted kalamata olives, chopped coarsely

¼ cup dry red wine

½ pound soft (not silken) tofu

2- 4 tablespoons water

PREHEAT A small saucepan over medium-high heat. Sauté the onions in the oil for 5 minutes, until lightly browned. Add the garlic and red pepper flakes; cook for 1 more minute. Add the olives and red wine, and cook until the wine has reduced, about 5 more minutes. Remove from the heat and let cool to room temperature.

Crumble the tofu into a blender and puree with just enough water to get things going (no more than 4 tablespoons). Add the olive mixture and puree until very smooth, scraping down the sides of the blender with a spatula. The dip should be the consistency of Vegenaise.

Place in a tightly sealed container and chill for at least half an hour or until ready to use.

WALNUT-MUSHROOM PÂTÉ

MAKES OVER 2½ CUPS

TIME: 30 MINUTES, PLUS CHILLING TIME

Our friend Paula brought this classy pâté to a New Year’s Eve party and we seriously couldn’t stop freaking out due to its lush texture and complex, savory flavor. It’s delightfully rich and satisfying spread on thick, crusty bread or crisp wheat crackers. This dip is elegant enough to serve piled high in fancy dish for a cocktail party, or just tucked into pita with salad greens for a fantastic lunch or light dinner during warm summer nights.

3 tablespoons olive oil

1 cup diced yellow onion

3 cloves garlic

1 teaspoon dried thyme

1 teaspoon dried tarragon

¾ teaspoon salt

Freshly ground black pepper

1 pound cremini mushrooms, chopped

1 cup lightly toasted walnuts

¾ cup cooked cannellini beans

1 teaspoon balsamic vinegar

Up to ¼ cup cold vegetable broth

HEAT 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and sauté for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt, and pepper, and cook for another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.

While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.

Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed. Continue to puree the ingredients until the pâté resembles a smooth, thick, and spreadable paste. Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.

SUN-DRIED TOMATO DIP

MAKES ABOUT 3 CUPS

TIME: 25 MINUTES, PLUS CHILL TIME

A tangy, hummus-like dip that is great on a grilled veggie sandwich