Tuscan White Beans

Trying to re-create the wonderful and simple bean dish we had at a restaurant in Florence. There are a number of recipes out there so I combined ideas to come up with this one. It turned out great, except perhaps I cooked them too long as they came out a bit mushy. I'd try this some time starting with dried beans.


In a slow cooker or saucepan, combine:

2 cans cannellini beans, rinsed
3 T. olive oil
kosher salt
cracked pepper
about 5-6 whole peppercorns
1 roma tomato, hollowed out & chopped
chopped fresh sage
1 sprig rosemary
1 T. butter?
1 garlic clove, crushed

Fried Green Tomatoes

Perfect!

"You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."

Ingredients

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal

 

• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

Directions

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. (It ends up being about 6-7 minutes on each side.)

Lemon Brown Rice

This is flavorful and satisfying!

• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 1/2 cups short-grain brown rice
• 3 cups vegetable stock
• Kosher salt
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon garlic, minced
• 2 tablespoons chopped fresh thyme (or a teaspoon dried)
• 1/2 teaspoon red chili flakes
• 2 tablespoons fresh lemon juice
• zest of one lemon

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How to Make It

Step 1    

In a large sauce pan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.

Step 2    

In a skillet, heat the oil, garlic, thyme, and chili flakes over moderately low heat. Cook until garlic is just beginning to brown, about 3 minutes.

Step 3    

Remove from heat and add lemon zest and juice. Season with salt and pepper. Toss with cooked rice and serve.

ROASTED BRUSSELS SPROUTS & SQUASH W/ CRANBERRIES & PECANS

ROASTED BRUSSELS SPROUTS & SQUASH W/ CRANBERRIES & PECANS

Ingredients

·         1 – 2 tablespoons Spectrum olive oil

·         1 lb. brussels sprouts

·         1 small butternut squash (about 4 cups)

·         1/3 cup Sprouts bulk dried cranberries

·         1/2 cup Sprouts bulk raw pecans

·         1/2 orange, juice of (about 1/4 cup)

·         generous pinch of Simply Organic cinnamon

·         mineral salt & fresh cracked pepper

Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, a silpat, or lightly grease with oil.

Prep veggies: Cut ends off butternut squash, and peel (a vegetable peeler works great). Slice butternut squash in half lengthwise, scoop out seeds, and dice into 1/2 inch cubes. Trim the bottom of the brussels sprouts and slice them in half lengthwise. If brussels sprouts are on the larger side, quarter them instead.

Roast: Place the brussels sprouts and squash on the baking sheet, drizzle with a little oil, and toss to coat. Arrange the vegetables in a single layer, making sure the brussels sprouts are cut side down. Sprinkle with salt. Place the baking sheet in the oven and roast for 40 minutes, stirring after 25 minutes. About 5 minutes before removing the vegetables, add the cranberries and pecans to the baking sheet. Remove and let cool slightly.

Dressing: In a small bowl, squeeze the juice from 1/2 orange and add a generous dash of cinnamon, mix well.

Assemble: In a large mixing bowl, add the roasted vegetables along with the orange-cinnamon dressing. Add salt and freshly cracked pepper to taste. The cinnamon is subtle here, add more as desired.

Transfer to serving dish. Enjoy warm, at room temp or chilled.

Lemon Thyme Brown Rice

http://www.foodandwine.com/recipes/lemon-brown-rice-garlic-and-thyme