Our garden has been treating us quite well this season! In addition to LOTS of lettuce, we’ve been harvesting garlic scapes, chard and a bit of purple kale. This melage was used in this white bean salad of sorts. Heated up some olive oil, added a sliced shallot, added chopped garlic scapes and cooked for a few. I then added the chopped up greens and until they wilted and added a little more than a cup of white beans and a handful of dried cranberries. Salt and pepper to taste and then some toasted almonds thrown in for good measure. Delicious on its own or over a whole grain or lettuce.
An adaptation of this recipe (which uses fava beans), we decided to use white beans (cooked in our pressure cooker) and less butter, but everything else was followed to a T. Very easy and super delicious – also good cold the next day for lunch.
When I came across this recipe from the NY Times, I was immediately intrigued. Beans, kale, tomato sauce slow cooked in an oven for a couple of hours? SWOON. The recipe is extremely easy and adaptable. I did not have the bouquet garni or the herbes de provence and winged it with what we had in the pantry. I thought that a grating of pecorino would also go well with the breadcrumbs as a topping and the salty flavor of the cheese melded deliciously with the sweetness of the beans. I also note that I bought the tomato paste and celery with leftover money from last week that we did not document. We came in under budget, but I forgot to mention we bought some onions, tomato paste, celery, red cabbage and small cucumbers for about $9.
Made this the other night as a warming dish to fight the cold. Even though it has a lot of ingredients, it comes together very quickly, makes a lot and can be served up in a variety of ways for leftovers (serve over brown rice, wrap it up in a tortilla or naan, use it later to make veggie burgers, thin it out to make soup, etc.).
Red Lentil Curry
- 1 tablespoon vegetable oil
- pinch of salt
- 1 onion, thinly sliced
- 1″ piece ginger, grated
- 4 cloves garlic, minced
- 5.5 cups water
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 2 cups red lentils
- 3 carrots, peeled and roughly chopped
- 2 cups arugula, chopped (spinach can be substituted)
- 1/2 cup cilantro, chopped
- Heat the oil in large pot over medium heat and cook the onion until translucent – 5 minutes or so.
- Puree the garlic, ginger and 1/2 cup water in a blender and add the mixture to the onions. Cook for another 5 minutes, turn the heat down low and and all of the spices. Toast for a minute.
- Stir in the lentils, the rest of the water and carrots. Cook for about 40 minutes. If lentils are looking too dry, add more water.
- Add the arugula and stir to combine. Taste and add salt, if needed. Top with cilantro.
We had a friend over for brunch last weekend and came up with this lovely little egg dish, mostly with stuff we had around the kitchen already. What we have here is a homemade tortilla, with some black beans and sauteed turnip greens, and topped with an egg, over easy, plus some cilantro and avocado.
That less-than-photogenic drizzle in the front is some of our homemade hot sauce, which I failed to adequately shake up. Also, that bit of salsa on the side was made from our friend’s homemade salsa base our friend canned last summer. We just added cilantro and garlic to it.
p.s. It might look like the plate is dirty, but really it’s just the sun coming through our window which is, well, a bit dirty.
This dish was inspired by a taco recipe from the NYT’s. Since it was WAY too hot to make homemade tortillas for the actual tacos, we had the mixture over a bed of brown rice, some leftover zucchini salad and sliced avocado. I bet it’s real tasty as a taco, but the flavors stand out regardless. Use the fresh corn, as suggested, because it really make for a delightfully fresh dish. I followed the above recipe to the letter, but added some white beans at the end for added protein.