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Recipes

Tuscan Bean, Escarole and Potato Soup

1 large bunch escarole
2 pounds red-skinned potatoes
1 medium onion (yellow or white)
3 tablespoons olive oil
3 cloves garlic
2 quarts vegetable stock
1 bay leaf
rind of a Romano cheese triangle (plus grated Romano for serving)
½ teaspoon red pepper flakes
⅓ teaspoon salt
⅓ teaspoon black pepper
2 15-oz cans cannellini or Great Northern beans (drained & rinsed)

Start by preparing your escarole. Make sure your sink is clean and fill it halfway with cold water.
Before washing the escarole, place it horizontally on your cutting board. Cut off and discard the root end. Slice the remaining escarole bunch into three equal parts. To make smaller pieces, you can cut those in half horizontally.
Plunge your escarole into the water in the sink and swirl it around. The dirt will sink to the bottom. Transfer the escarole to a colander and give it a rinse. Let it drain while you continue with the recipe.
Rinse and peel your potatoes. Set them aside.
Peel and chop your onion. In a soup pot, heat your olive oil on medium high. Add the onions and stir them a bit. While the onions are cooking, press your garlic (discarding the skin). Cut up your potatoes into cubes or chunks.
When your onions are tender, add your garlic to the pot and stir it in. Lower the heat a bit and let the garlic cook for about 30 seconds before adding your potatoes and vegetable stock.
Add in the bay leaf, Romano rind and seasonings. Cover the pot, increase the heat to high, and let it come to a boil.
When the pot is boiling, stir in your escarole. Let the soup come to a boil again before lowering the heat to a simmer. Partially cover the pot by laying a wooden spoon on the edge of the pot and letting the lid rest on it. Set a timer for 10 minutes.
After 10 minutes, add your drained beans to the soup. Let the soup cook for another five minutes, then check to see if the potatoes are ready. The soup is done when the potatoes are fork tender.
Serve the soup with grated Romano (or Parmesan for a milder option). Store leftovers in the refrigerator for up to six days.

September 23, 2021/by Meredith Lehman

Recipes

Roasted Delicata Squash

2 medium delicata squash (about 1 1/2 pounds total)
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 425°F.
Prep and cut delicata squash. Trim ends off 2 medium delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and pulp. Cut into 1/2-inch-thick half moons.
Toss the squash with oil. Place the squash on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat. Arrange the squash in a single layer.
Roast the squash. Roast until lightly browned on the bottom, about 10 minutes. Use a thin spatula to flip the squash. Roast until the squash is tender and caramelized, 10 to 15 minutes more.

September 15, 2021/by Meredith Lehman

Recipes

Cauliflower, Apple, Romaine and Celery Salad

SALAD:
1/4 head of a 1 lb. raw cauliflower, sliced thin
1/4 head romaine, shaved
2 stalks celery, sliced thin
1/2 apple, cut into matchsticks
1/4 c. pecans, coarsely chopped
2 T red onion, minced

DRESSING:
2 tsp. Dijon mustard
1 tsp. honey
1/4 c. walnut oil
salt & pepper

DIRECTIONS:

Make the dressing first by mixing the Dijon with the honey, then drizzling the walnut oil into the mixture while whisking until completely blended.

Season with salt and pepper to taste and set aside.

To prepare the cauliflower, separate into florets and then either run through the slicer on a food processor, slice with a mandoline, or slice with a knife as thin as possible.

Prepare the romaine in the same fashion and add both to a large bowl.

To prepare the apples, leave the peelings on, core it, and cut into thin slices. Stack them and cut through the stack to make the matchsticks.

Mix all the salad ingredients in the large bowl and drizzle over the dressing. You’ll have leftover dressing.

Toss and serve.

September 8, 2021/by Meredith Lehman

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