BU Library: Food in the Library: Recipes & More!: Library Food Events

Recipes Galore...

In the good old days, your librarians hosted a Guess the Ingredients contest because we like to cook! The benefit to you is a fabulous collection of recipes we think you'll like, based on feedback from our students. Have one of your own you'd like to share? Please email it to us!

Librarian Tested and Approved Recipes

Avocado Hummus
A great combination of two of our favorite foods!
Carmelized Maui Onion Dip
Oo la la, This is a hands down party favorite!
Carrot Almond Pate
This one makes a great sandwich spread, too.
Collard and Pecan Pesto
If you think you don't like collard greens, we dare you to try this recipe. It also makes a great pasta sauce. Stir in a little of your pasta water to make it creamy, add cannellini beans, chopped roasted red peppers, and ring the dinner bell!
Curried Tofu and Avocado Dip
So smooth, so creamy, so curryrific!
Flourless Peanut-Chocolate Cookies
Once upon a time we made cookies for a Q & E, shocking yes, but also delicious and wheat-free!
Miso, Sesame and Sweet Potato Dip
One of our favorite dips from Sunset magazine. This is a great one for a crowd.
No Bean Paleo Pumpkin Hummus
No one could guess that there was pumpkin hiding in this yummy dip.
Red Lentil Hummus
We just can't stop looking for hummus variations; this was one of our favorites.
Red Pepper & Walnut Dip
You can find pomegranate molasses at Central Market and specialty stores, or if you're feeling ambitious, you can make your own by reducing pomegranate juice per the recipe. Good with pita chips.
Roasted Beet Dip
A delicious and refreshing dip by the author of The Autoimmune Paleo Cookbook.
Roasted Carrot and White Bean Dip
This delicious and hearty dip can be made more healthy by substituting almond oil or melted coconut oil in place of canola. If you need to thin the dip, blend in extra virgin olive oil until you achieve the desired consistency, as Susan did for the Q&E dip.
Roasted Red Pepper & Walnut Dip
Look for pomegranate molasses at Central Market and specialty stores, or if you're feeling ambitious, make your own by reducing pomegranate juice per the recipe.Substitute gluten-free bread crumbs if you like. Pita chips are especially delicious with it!
Roasted Yam Dip
PCC comes through again with this tasty fall dip.
Rosemary Walnuts
Make these tasty walnuts in minutes! The recipe calls for a teaspoon of salt but you may want to start with 1/2 to 3/4 teaspoon and go from there.
White Bean Dip with Rosemary Olive Oil
Everyone loves this dip and it is so easy; yum!

Library Tea

Every now and then, as the mood strikes, the library hosts a staff Tea @ 3. By popular demand, here are the recipes from the last one. Enjoy!

Lavender Shortbread Cookies
A James Beard recipe...need I say more?
Oatmeal Chocolate Chunk Cookies
Jan Moon's recipe is a winner! It calls for all-purpose flour but Linda, amazing library assistant, made them with gluten-free flour and no one knew the difference.
Peacamole
Green Pea Cilantro Spread. It sounds strange, but trust us, it's delicious.
Strawberry Mint Tea Sparkling Punch
From Fine Cooking Magazine. Refreshing and festive!

Tea @ 3 Spread

Library Staff

BU Library Kenmore

Contact:

Email: library@bastyr.edu
Phone: (425) 602-3020
Text: (425) 947-2486

BUC Library Staff

Andrew Smythe

Email Me

Contact:

Andrew Smythe
4106 Sorrento Valley Blvd.
San Diego, CA 92121

(858) 246-9714