White Beans and Cabbage topped with Oven Roasted Tomatoes
This is a recipe I modified from Heidi Swanson’s Super Natural Every Day cook book. I highly recommend making the Oven Roasted Cherry Tomatoes to add at the end. They add a lot of flavor to the dish. I recommend using bacon ends as they’re cheaper. I’ve used pinto beans, but really any bean you favor will likely be good in this recipe.
Ingredients 8 oz. bacon ends, chopped Oil leftover from making the [Read More]
Looking for a new way to dress up those CSA lettuces? This quick and tasty salad dressing allows you to control the ingredients and calories. While it’s recommended to use an aged balsamic vinegar, the same ratio of ingredients allows you to use any salad friendly vinegar. If you don’t have spring onions, try shallots or garlic scapes.
1 teaspoon Dijon mustard 2 tablespoons aged balsamic vinegar 1 sliced spring onion (or a small shallot or 1-2 garlic scapes) 4 tablespoons of olive oil Salt and pepper to taste
●2 pounds coarsely torn kale ●3 tablespoons unsalted butter ●3 tablespoons finely chopped onion ●3 tablespoons all-purpose flour ●3 cups milk, scalded ●¼ teaspoon freshly grated nutmeg ●Salt and freshly ground pepper ● 3 caramelized Shallots, recipe follows
Heat the butter in a medium sized saucepan. Add onions and simmer until soft. Stir in the flour and cook for 2 to 3 minutes. Do not allow mixture to brown. Whisk in the warm milk. Simmer until thickened. Season with nutmeg and salt and pepper. Keep warm until ready to use. Steam kale until tender, 5 to 10 minutes. Drain kale and squeeze out extra