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Peanut Sauce 1 Can Milk 1 1/2 Tbsp Curry Paste  1/3 Cup Creamy Peanut Butter 1/2 tsp Kosher Salt 1/3 Cup Brown Sugar  1 Tbsp Apple Cider Vinegar   1 tsp Tarter Sauce 1/4 Cup Water  Small pinch red pepper flakes  1) In a medium saucepan over medium heat, bring milk, curry paste, peanut butter, salt, sugar, vinegar, tarter sauce, water and pepper flakes to a simmer, whisking constantly. 2) Reduce heat to low and simmer 3 to 4 minutes, being careful not to let the mixture scorch the bottom of the pan. Remove pan from heat, let the sauce cool to room temperature and serve.

WHITE BEAN DIP 2 Cans White Kidney Beans 1 Tsp Baking Soda 2 tsp Garlic Powder  1 Tbsp Lemon Juice 1/2 tsp Kosher Salt  2 Tbsp olive oil  1/2 Cup grated Parmesan  2 Tbsp Parsley 1/2 Cup Boiling Water  1) Pour beans into medium saucepan. Cover with water to 1/2 inch above the beans. Add the baking soda. Bring to a gentle simmer, and simmer for two minutes. This will take 8 to 10 minutes total. Drain in a fine sieve and rinse in hot water. 2) While beans cook, in a food processor or blender combine the garlic, lemon juice , 1/4 teaspoon salt, parsley and olive oil. Pulse with hand blender and then let sit until the beans have finished cooking. 3) Add the drained beans and  parmesan  4) Add salt and more boiling water to reach the taste and texture you desire. Garnish with parsley and olive oil.