Healing food

Pretty Veggie Paté

Prepare 8-1/2-inch by 4-1/2-inch loaf pan with plastic wrap, overlapping the side.

WHITE (BEAN) LAYER
2 15-oz cans cannellini (white kidney beans - can substitute white navy beans), rinsed, drained thorougly
1 T fresh lemon juice
1 T quality olive oil
1 T tarragon
1 garlic clove, crushed

Mash beans in large bowl or in small batches in food processor. Add other ingredients and process until smooth. Spread in bottom of loaf pan.

RED (ROASTED PEPPER) LAYER
1 7-oz jar roasted red bell peppers, drained and chopped (or roast 1 large red pepper, rinse and chop)
3/4 C fet cheese, crumbled

Use food processor or blender to blend red peppers and feta cheese together. Spread as second layer in loaf pan.

GREEN (PESTO) LAYER
3/4 C riccotta cheese, drained
2 garlic cloves
1 C fresh basil leaves
1C fresh Italian parsley
1/4 C toasted pine nuts
3 T quality olive oil

Process garlic in food processor, then add basil, parsley and pine nuts. As these ingredients mix, gradually add olive oil and process until smooth. Add riccotta cheese. Spread as top layer in loaf pan. Cover with plastic wrap and chill at least four hours. Invert onto serving dish and garnish with herbs and pine nuts and serve with crackers, crostini or fresh French bread.

NOTE: Paté may need to be drained before placing on serving dish.

Black Pro Custom 11 Food Processo - A good food processor makes recipes like this veggie paté fun and foolproof