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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] 
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 Put ●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 |
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Fresh Earth Farms CSA serves Minneapolis, St. Paul, Shoreview, Woodbury, Eagan, Hastings and the surrounding Twin Cities Metropolitan Area. Powered by WordPress & Atahualpa |
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