1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper
Preheat oven to 400°F. Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour. Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done. In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper. To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-25 19:15:442015-10-25 19:15:44Stuffed Sweet Potatoes with White Beans and Kale
1/2 bunch (4-5 ounces) Kale, stems removed and leaves chopped into ribbons
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
Heat a splash of olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with some of the salt and pepper. Cook, breaking the turkey apart into crumbles with a wooden spoon, until cooked through, 6 to 8 minutes.
Remove meat with a slotted spoon and set aside.
If you have some fat left in the pan, drain off all but 1 tablespoon; if you don’t have any fat left, add a tablespoon of olive oil. Reduce the heat to medium. Add the onions, season with some of the salt and pepper, and cook until the onions are softened, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
Add the tomato paste, sugar, chili powder, cumin, oregano, and remaining salt and pepper to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the diced tomatoes and stir, scraping up any brown bits from the bottom of the pot. Add the meat and 2 cups of chicken broth to the pot. Raise the heat to medium-high and bring the mixture to a simmer.
Once simmering, lower the heat to medium-low and cook for 20 minutes. Add the kale, beans, and corn and continue cooking until the kale has softened and tastes tender, but is still bright green, about 10 more minutes. Taste the chili — add more broth for a soupier chili and add more sugar or spices to taste.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-25 19:14:532015-10-25 19:14:53Turkey Chili with Kale
Sweet and Crunchy Quinoa Salad with Sweet Potatoes and Cranberries
1 cup quinoa, rinsed
1 medium sweet potato, peeled and cut into 1/2-inch cubes, all around the same size
3 1/2 tablespoons extra virgin olive oil, divided
1/3 cup pine nuts
4 teaspoons apple cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/3 cup dried cranberries
4 scallions, sliced
Preheat oven to 400º F. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one, hour or preferably, three hours. Place the sweet potato cubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside. Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often. Set aside. In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey salt, pepper, cumin and cinnamon. Whisk well. When the quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Add half the vinaigrette and mix with the whisk. Add more to taste, depending on how wet you like your quinoa; I add it all. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.
cranberries, sweet potatoes, pine nuts, scallions
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-25 19:13:452015-10-25 19:13:45Sweet and Crunchy Quinoa Salad with Sweet Potatoes and Cranberries
Stuffed Sweet Potatoes with White Beans and Kale
Stuffed Sweet Potatoes with White Beans and Kale
Preheat oven to 400°F. Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour. Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done. In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper. To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.
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Turkey Chili with Kale
Turkey Chili with Kale
Heat a splash of olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with some of the salt and pepper. Cook, breaking the turkey apart into crumbles with a wooden spoon, until cooked through, 6 to 8 minutes.
Remove meat with a slotted spoon and set aside.
If you have some fat left in the pan, drain off all but 1 tablespoon; if you don’t have any fat left, add a tablespoon of olive oil. Reduce the heat to medium. Add the onions, season with some of the salt and pepper, and cook until the onions are softened, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
Add the tomato paste, sugar, chili powder, cumin, oregano, and remaining salt and pepper to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the diced tomatoes and stir, scraping up any brown bits from the bottom of the pot. Add the meat and 2 cups of chicken broth to the pot. Raise the heat to medium-high and bring the mixture to a simmer.
Once simmering, lower the heat to medium-low and cook for 20 minutes. Add the kale, beans, and corn and continue cooking until the kale has softened and tastes tender, but is still bright green, about 10 more minutes. Taste the chili — add more broth for a soupier chili and add more sugar or spices to taste.
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Sweet and Crunchy Quinoa Salad with Sweet Potatoes and Cranberries
Sweet and Crunchy Quinoa Salad with Sweet Potatoes and Cranberries
Preheat oven to 400º F. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one, hour or preferably, three hours. Place the sweet potato cubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside. Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often. Set aside. In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey salt, pepper, cumin and cinnamon. Whisk well. When the quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Add half the vinaigrette and mix with the whisk. Add more to taste, depending on how wet you like your quinoa; I add it all. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.
cranberries, sweet potatoes, pine nuts, scallions