Member Rachel Goldberg offers this recipe, adapted from Food & Wine, July 2003, which uses both zucchini and those luscious Provident Farm tomatoes.
15 oz canned white beans, drained and rinsed
1 tbsp minced garlic
1 c olive oil
1 tbsp lemon juice
1 tsp dried dill
1 tsp dried oregano
1/8 tsp salt
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 c finely chopped red onion (about 3/4 of an onion)
1 c shredded zucchini (about 1 1/2 zucchinis)
2 oz feta cheese, crumbled (sheep or goat feta is good)
1 c chopped tomato (about 1/2 a tomato)
2 oz black olives, drained
Blue corn chips
In a blender or food processor, puree beans, garlic, olive oil, lemon juice, dill, oregano, salt, vinegar, and mustard until almost smooth. Mixture should still have some texture. Spread bean mixture evenly in the bottom of a serving dish with sides. In separate layers, scatter the onion, zucchini, feta, tomatoes and olives on top. Cover and chill several hours. Serve with chips.
Serves 8.