Sweet & Spicy Salsa and White Bean Dip

Sweet & Spicy Salsa and White Bean Dip  || Runway Chef We’re getting closer and closer to the Super Bowl and I couldn’t be more excited. Dips, chips, cheese, buffalo sauce on EVERYTHING…..it’s a show down chow down on all things yummy and delicious! Wait, wait, wait, wait. What do you mean, that’s not what the Super Bowl is about?? You mean, it’s not a competition between two people to see who can eat the most snacks to win buffalo wings?!! I’m. So. Confused. And where did this whole football thing come from??! I mean, a leather ball mixed with food and drinks? No! No! No! I think I like my version of the Super Bowl like 10,000 times better. My version includes things like this swirl dip, a spicy, smoky, and sweet dip compromised of a flavorful fruit salsa swirled together with a creamy white bean dip. Let’s be completely honest with ourselves, doesn’t eating a bowl of that sound so much more fun than watching some ball be thrown around a little green field?! By the way, applications for this year’s EATING Super Bowl have already been filled (by me, me and, oh, me!), but we will be accepting applications for next year. Now excuse me while I’m off to practice…..it’s almost game time baby! 

Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef Sweet & Spicy Salsa and White Bean Dip  || Runway Chef

Sweet & Spicy Salsa and White Bean Dip
Yields 4
A little smokey, a little spicy, a little bit sweet, this creamy and crunchy Vegan dip has flavors for everyone; serve this easy-to-prepare dip as an appetizer or a snack
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
FOR THE SALSA
  1. 1 cup diced mango
  2. 1 cup diced pineapple
  3. 1 small onion, finely chopped
  4. 2 jalapeƱos, diced
  5. 1/2 teaspoon sugar
  6. 1/4 teaspoon chili powder
  7. 1/4 teaspoon cumin
  8. Cilantro, to taste
FOR THE WHITE BEAN DIP
  1. 1 15-ounce can of white beans
  2. 2 tablespoons olive oil
  3. Juice of 1/2 a lemon
  4. 1/4 teaspoon salt
Instructions
  1. First make your salsa by combining all the fruit, pepper, onions and seasoning in a medium-sized bowl. A note on the cilantro: I love it and would happily add at least 1/2 a cup, but my husband is not a fan so we did only a few tablespoons.
  2. Once your salsa is mixed, place it in the fridge while you make your bean dip.
  3. Using a Cuisinart blend together the beans, olive oil, lemon juice, and salt until it is smooth, about 1 minute.
  4. To assemble the dip, pick out a serving bowl. Add a few tablespoons of the salsa to the bottom, then top that with the bean dip. Repeat with more salsa, then more dip. Finish off the top with a "swirl"- using a spoon "dig" a ring into the bean dip, then fill the ring with salsa. Top off with extra cilantro, if you so desire.
  5. This tastes best served immediately, with corn chips (preferably blue corn chips).
Notes
  1. This recipe is vegan, vegetarian, dairy-free and gluten-free.
  2. Store leftovers in an airtight container for up to 3 days in the fridge.
Runway Chef http://www.runwaychef.com/
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Happy Hour

Happy Hour || Runway Chef {A pretty little bouquet of flowers on my nightstand makes waking up much easier}

Without even realizing or planning it, the majority of this week’s HH pictures ended up with some form of flowers, pink, gold, or hearts. That can only mean one thing- Valentine’s Day is on it’s way! I’m not such a fan of the holiday in the “let’s be lovey dovey romantic” way (because, let’s be real, if I only loved Mr. RC one day a year then we’d have far bigger problems than who’s taking the trash out), but I do love the holiday for all the sweet notes and tasty treats it brings with it. I mean, you guys know me….would I ever pass up the opportunity to celebrate something that includes chocolate?! I think you know the answer to that one! And on that note, I’m off to scheme up vday treats….

Happy Hour || Runway Chef {Reason 1,789,678 that I love thrifting- these vintage gold-rimmed tumblers scored for less than $0.50 a piece}

Happy Hour || Runway Chef {A wall of hearts}

Happy Hour || Runway Chef {I couldn’t resist adding more gold to my desk in the form of a new stapler & paper clips from the Target dollar section (raise your hand if you think that is the best section of the store!)}

Happy Hour || Runway Chef {By far the thing that made me the happiest last week- when the server at one of our favorite restaurants surprised me with a big bowl of their roasted garlic in the middle of our dinner! #garlicaddict4eva} 

Happy Hour || Runway Chef

Sweater Weather

Sweater Weather || Runway Chef “Use the sleeves of my sweater, let’s have an adventure, head in the clouds but my gravity’s centered”…

It’s most definitely sweater weather around here. 9 degrees? I’ll take 17 sweater layers please! Unfortunately photographing 17 sweaters is a bit of a challenge (for starters, I can’t move…), so you’re getting the modified sweater and button-down layers. It keeps me warm just long enough for me to yell at the Mr. to “take pictures faster” before I’m solidly frozen in place (which explains the 27 identical pictures we ended up with). While it is certainly fun to take the sweaters out for an adventure, my kind of sweater weather is actually the one where I’m curled up in an oversized sweater and a fluffy blanket, plopped right next to a fireplace, with a mug of hot chocolate the size of my face in my hand. Yup, that’s where me and my sweater will be (at least in my dreams) until spring….

Sweater Weather || Runway Chef Sweater Weather || Runway Chef Sweater Weather || Runway Chef Sweater Weather || Runway Chef Sweater Weather || Runway Chef Old Navy Beanie, Sweater, Button-down // Vigoss Jeans c/o // Just Fab Booties // Lands’ End Coat

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January Beauty Favorites

January 2015 Beauty Favorites || Runway Chef And we’ve officially made it to the weekend, and a long-weekend at that! While I wish I could be jetting off somewhere warm and exciting, or even hitting the ski slopes, I will, a las, be working. Mr. RC and I are getting down to the final stages of relaunch, which means it is crunch time for us. Hopefully, we’ll still manage to do a fun thing or two around the city. Please tell me you have more exciting plans than I do!

Before we get into the weekend festivities, though, let’s talk about my three favorite beauty products from the month. Two have to do with skin care (because winter has been a real B to deal with) and one is just for fun. Let me know if you’ve used any of these items before and what products you’re loving as of late.

Enjoy your three-day weekend! xx

January 2015 Beauty Favorites {Aztec Green Clay Mask} || Runway Chef Aztec Secret Indian Healing Green Clay // I’ve been using this simple clay mask for quite a few months now. As you can see, a little goes a long way (it barely looks like I’ve touched the container!). Even though this mask is super basic and super affordable, it’s one of the better ones that I’ve ever used. Your face gets super tight and all kinds of tingly and I feel like I can actually feel the dirt being sucked right out of my pours. The only things to keep in mind when using this- it’s very strong so don’t use it too regularly (I use it every other week), and don’t use it right before you have to go somewhere. It will make your face somewhat red and splotchy and it usually takes my skin about an hour to calm back down. Is it worth it? Ab-suh-freaking-lute-ly!

January 2015 Beauty Favorites {Acure Argan Oil} || Runway Chef Acure Argan Oil // This winter has been particularly dry and harsh on my skin, so my face has been soaking up any moisture I give it. Unfortunately nothing seemed to be moisturizing quite enough until I tried this oil. My face has improved immensely in the month or so that I’ve been using it. Also, after I rub it into my face, I rub whatever is left on my hands into the ends of my hair and it’s made a huge improvement on my hair being soft, shiny, and fly-a-way free.

January 2015 Beauty Favorites {Smashbox Lip Lacquer} || Runway Chef Smashbox Be Legendary Lip Lacquer in “Bordeaux” // I’m obsessed with this stuff! Like wear-it-every-single-day (and in all my recent outfit posts) obsessed. It was sent to me as a gift, and, if I’m being completely honest, when I first saw it, I thought the color was going to be incredibly dark….so I came this close to shoving deep into the dark crevice’s of my makeup drawer, never to see the light of day again. Luckily, before it got buried away, it happened to be the only lip product I could find to grab while I was dashing out the door, so I gave it a try and I’ve been in love ever since. The color actually goes on much lighter, almost translucent, in what ends up being a natural-looking shade of rose. While the shine may not last forever, the color certainly does. After eating dinner and drinking wine all night my lips will still be rose-stained.

3×3 Food: One-pot Cauliflower & Caper Pasta

3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} Let’s talk about cauliflower, shall we? I know, I’m throwing you for a total loop there, talking about cauliflower in a post about cauliflower recipes….WEIRDEST.THING.EVER. Don’t worry…we’re not talking about the forlorn little florets haphazardly shoved onto the grocery store items that I refer to as dejected rainbows (more commonly known as a ‘veggie tray’). No, the cauliflower we’re talking about is the real dizzle dazzle deal, yo. It’s one of my all-time favorite veggies and for good reason. You can do evvvvverything with it. Whip up a pizza crust, make faux buffalo “chicken” nuggets, puree it into a rich and creamy sauce, heck you can probably even make it into glue and bind a book with it (but why would you want to waste it doing that?!). Obviously, this is one powerhouse of a vegetable. To show you just how versatile (and tasty) it is, Grace, Luci, and I decided to tackle cauliflower recipes for this month’s 3×3 post. With a dip, salad, and main dish, it’s safe to say the cauliflower will be taking over your life….or at least your next meal. But considering you probably still have your fair share of Christmas cookie sins to redeem, I don’t think you’ll be complaining too much….

3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef}

One-pot Cauliflower & Caper Pasta
Serves 6
An easy vegetarian dish that is bursting with cauliflower, capers, garbanzo beans, fennel, and lots of zesty flavors that comes together in a flash
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Prep Time
5 min
Cook Time
18 min
Total Time
30 min
Prep Time
5 min
Cook Time
18 min
Total Time
30 min
Ingredients
  1. 1 pound of spaghetti
  2. 2 tablespoons of olive oil + extra for drizzling
  3. 1/4 teaspoon red-pepper flakes
  4. 2 teaspoons salt
  5. The juice of 1 lemon, plus extra wedges for serving
  6. 3 tablespoons capers, drained
  7. 3 cups finely chopped cauliflower
  8. 1 fennel bulb, finely chopped
  9. 1 can garbanzo beans
  10. 2 1/2 tablespoons bread crumbs (I like to use Italian seasoned ones)
  11. 1/3 cup goat cheese, plus more for serving (if desired)
  12. Salt & pepper
  13. Dill, for serving
Instructions
  1. First, make sure you have a rack in the middle of your oven. Then, turn it on to broil.
  2. Fill a large ovenproof pot (I like to use my Le Creuset) with water (and a pinch of salt and a dash of olive oil!) and bring it to a boil over high heat on the stovetop. Add the pasta and cook just until al dente, about 8 minutes. (Now is the perfect time to chop your veggies, if you haven't already.)
  3. Drain the pasta and, without rinsing it in cold water, immediately add it back to the pot. Stir in the olive oil, pepper flakes, salt, lemon juice, capers, and garbanzo beans.
  4. Once everything is well mixed, top the pasta with the fennel and cauliflower pieces. Sprinkle that with the bread crumbs and a dash of salt and pepper and then drizzle the whole thing with olive oil (I probably drizzled on approximately another 2 tablespoons). Finish the top off with the goat cheese crumbles.
  5. Place the pot in the oven and broil for about 10 minutes, or until the cheese and veggies have turned a slight golden color. If you'd like, serve the pasta with one, a few, or all (or none) of the following: extra cheese, salt and pepper, a sprinkle of dill, lemon wedges, pepper flakes, or a drizzle of olive oil.
Notes
  1. Sever with a kale salad, crunchy bread, and a glass of white wine.
  2. Store leftovers in an airtight container in the refrigerator for 3-5 days.
  3. As with all my recipes, this one is totally customizable. Therefore if you don't like capers, fennel, or garbanzo beans, feel free to either replace them or leave them out completely.
  4. In place of the goat cheese try using parmesan cheese, feta cheese, or ricotta cheese, or eliminate the cheese altogether.
  5. To make this less zesty/spicy, leave the pepper flakes out.
  6. This recipes is vegetarian. To make it gluten-free, eliminate the bread crumbs and use a gluten-free pasta. To make it dairy-free, eliminate the cheese.
Runway Chef http://www.runwaychef.com/
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