White Beans and Cabbage

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.

8 oz. bacon ends, chopped
Oil leftover from making the oven roasted cherry tomatoes or olive oil
4 oz.  potatoes, unpeeled, scrubbed, and cut into tiny cubes
Kosher or sea salt
2 cloves minced garlic
Corn cut from 2 uncooked cobs of corn (optional)
1 large shallot (or onion) thinly sliced
2 cups cooked and cooled white beans or 1 15 oz. can white beans, rinsed and drained
3 cups (8 oz.) finely shredded green cabbage
Oven Roasted Cherry Tomatoes (optional but so very good!)
Parmesan cheese, for grating over the finished dish

Place a large pot over medium heat and cook the bacon ends (lower the heat if they are cooking to quickly/burning).
Once the bacon ends are cooked remove them from the pot and set aside.
Increase heat on pot to medium-high.
There should be no more than 2 tablespoons of rendered bacon fat in the pot, but if there is less than 2 tablespoons then add either some of the leftover juice/oil from making the oven roasted cherry tomatoes or some olive oil.
Add the potatoes to the pot and a pinch of salt and cook until cooked through (5 to 8 minutes), scraping the pan and tossing the potatoes once or twice to lightly brown all over.
After the potatoes have been cooking for approximately 3 minutes add the garlic.
Once potatoes are cooked stir in the corn (optional), shallot, and the beans.
Cook the beans in a single layer for a couple minutes allowing them to brown a bit, then scrape up and toss around and cook an additional couple of minutes.
Stir in the cabbage and cook for a minute or two, until the cabbage begins to wilt.
Serve topped with freshly grated Parmesan cheese and the optional cherry tomatoes.

Serves 4

Aged Balsamic Vinaigrette with Dijon

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

Put all ingredients, aside from the salt and pepper, into a small jar.  Put the lid on the jar and shake vigorously. Taste and add salt and pepper to your liking.  Dress your salad or use as a marinade for veggies.  Makes about 1/2 cup.

Creamed Kale

●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 moisture. Return to saucepan.
Add cream sauce and simmer another 2 minutes.
Season with salt and pepper, to taste.
Top with caramelized shallots (recipe follows).

Caramelized Shallots:

●6 tablespoons unsalted butter
●2 tablespoons sugar
●10 shallots, peeled and sliced, or 40 baby onions, peeled
●Salt and freshly ground pepper

Melt the butter and sugar in a medium sized saucepan over medium heat. Add the shallots, season with salt and pepper.
Cook until they begin to brown all over, about 10 minutes.