One of my most favorite things about summers in Boston is the Farmer's Market that pops up by my office in Dewey Square on Tuesdays and Thursdays. Running from May through right before Thanksgiving, the plaza on the Greenway features fresh produce from local farms (Kimball Fruit Farm is my fave), pasture-raised meat, caught-that-morning seafood, and delicious baked goods from places like When Pigs Fly and the Swiss Bakers.  That amazing-looking pretzel roll, above, is from the latter. Swiss Bakers have spots at farmer's markets all across Boston during the summer, and just opened another location (in addition to their original spot in Reading) in Allston. Check them out, if possible. This bread is worth the journey.


So, that being said, I had picked up a dozen few small pretzel rolls on my way home, and was basically just looking for something to facilitate eating a few in one sitting. Armed with fresh arugula (courtesy of the aforementioned Kimball Fruit Farm), I decided a light, bright, citrusy spread would be the perfect accompaniment.  Good quality olive oil is key here, of course, but if you have it, nothing beats this. Pick up some fancy bread and whip this up next time you need an afternoon snack or an excuse for carbs.

Arugula and White Bean Dip
Serves 4
What it's Made of:

• 1 small bunch arugula, rinsed, dried, thick stems removed
• 1 can chickpeas, rinsed and drained
• 1 lemon, juice and zest
• 2 cloves garlic, smashed
• ~1/2 cup good-quality EVOO

• Combine all ingredients except olive oil in a food processor and pulse until smooth
• Add EVOO in a steady stream if possible, or a bit at a time. Add up to a quarter cup more to achieve desired smoothness
• Serve with warm bread (preferably of the pretzel variety), chips or veggies