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Quick & Easy Dip and Dessert — Phil’s Tips From The Kitchen


In my real life, my wife and I own and operate a famous 1950’s stainless steel diner for the past 30 years! The Shawmut Diner is a New Bedford landmark, as part of the National Historic Register! In between unscrambling the eggs and grilling the corn beef hash, I’ve prepared some interesting, tasty and healthy meals. Every week, I’ll share a quick and easy recipe or two. Write back, and let me know if you like the dishes!

If you enjoy dips, try my Cannellini Zambullida!

1 can Cannellini beans (15 oz)

1  tablespoon chopped fresh mint

1/2  teaspoon ground cumin

1/4  teaspoon turmeric

1/4  teaspoon kosher salt

1/4 teaspoon black pepper

First, drain and rinse the Cannellini beans. Chop enough fresh mint to measure 1 tablespoon. Process the beans in a food processor or blender until creamy.

Then, simply add the cumin, turmeric,  kosher salt, and pepper and process until it’s well blended. Scrape the contents into a small serving bowl and stir in the chopped mint.

I like serving it on warm pita bread quarters. This delicious and good-for-you delight is the perfect companion with a Greek Salad!


Greek Style Plums

6 ripe, fresh plums or 2 cans (15 1/4 oz each) plums packed in juice or water.

8 ounces of lemon yogurt

Ground cinnamon

Since Greek yogurt is popular, here’s a different and healthy dessert alternative. Drain and rinse the canned plums or slice 6 fresh, ripe plums. Divide among 4 dessert dishes. Top each serving with 2 ounces of lemon yogurt and a sprinkle of cinnamon. Chill until ready for dessert! The taste will amaze you, if you enjoy plums!

Let me know how everything turned out!

Stay well and happy,

Phil Paleologos



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