Three out of four of my kids are really good eaters. Then there’s Ella. She is definitely my pickiest eater, by far, of the four. The strange thing is, what she chooses to be picky about is not typical. While many kids can’t stand eating chicken on the bone, Ella’s absolute favorite food are these chicken legs. She’ll eat asparagus, she’ll eat salad, and she’ll eat brussels sprouts, of all things. What picky kid eats brussels sprouts? It’s hard enough to get adults to eat brussels sprouts, let alone kids!

Ella is picky about things like the shape of the pasta I’m serving, or the cut of the meat we are having (she loves pork, but refuses to touch pork loin). I’d say she is definitely more strong willed and stubborn than picky when it really comes down to it….

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A little girlfriend therapy can go a long ways in getting your mind, energy and spirit back on track.

That’s how I felt after spending last weekend with my friend, Amy. Late nights with wine, good conversation, laughter and great food. Really, really great food. And, really great conversation. And probably too much wine, but that’s ok, right?

Amy and I spent the weekend at her house simply lounging, chatting, cooking, and vegging. It was everything I needed to re-charge. Her southern hospitality made it really hard for me to not go grab my family and move to South Carolina right away. It was a perfectly perfect weekend in every way.

And of course, since Amy and I are both part of the Bush’s Beans Team, it was only natural that we’d get busy cooking together in the kitchen, whipping up some Bush’s Beans recipes.

Amy’s dog Jake, giving Duke a bit of run for his money, joined us in the kitchen as well!

Amy began with Bush’s Beans Cucumber and Chickpea Salad while I chose to make their White Bean Bruschetta. Both recipes were amazing… like “skip the crackers and bread and just give me a spoon and I’ll eat the whole bowl” kind of amazing. The fresh herbs and vegetables from Amy’s garden were the perfect touch for both dishes.

If you are looking for a couple of great recipes for the upcoming 4th of July holiday, both the White Bean Bruschetta and the Cucumber and Chickpea Salad would make great statements for your summer table.

And, if you are looking for a quick re-charge for your soul this summer, I suggest getting in your kitchen and cooking with friends. It’s sure to do the trick!

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Bush’s Beans White Bean Bruschetta

This simple appetizer from Bush's Beans is ready to serve in less than ten minutes. If you like easy, nutritious and delicious, this recipe is for you!

Ingredients

• 2 15.5 ounce cans BUSH’S® Cannellini Beans, drained *
• 1 large tomato cored and diced
• 2 fresh basil leaves finely chopped
• 1 lemon juiced
• 1/3 cup shredded Parmesan cheese
• 1 Box of Flatbread Crackers

Instructions

• Place half the beans in a medium bowl; mash gently with a potato masher or the back of a fork. Stir in remaining whole beans, tomatoes, basil, lemon juice and cheese.
• Spoon bean mixture evenly onto flatbread crackers. Serve immediately.

Notes

Recipe dapted from Bush's Beans.

As a lifelong fan of Bush’s Beans, I am proud to be a brand ambassador for them. All opinions expressed are my own.

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