This recipe goes well with some crusty baguette
bread to soak up all of the juices. The lemon juice really rounds out the
flavors. This myrecipes.com dish and it can also be made with spinach or
collard greens.
INGREDIENTS
2 center-cut bacon slices
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
2 1/2 cups fat-free, lower-sodium chicken broth
1 cup water
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
1/2 cup plain 2% reduced-fat Greek yogurt
4 lemon wedges (optional)
DIRECTIONS
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.
Wine Pairing:
A Cabernet Sauvignon with notes of black cherries, oak, and a nice, smooth taste would counterbalance the meaty bacon and beans and earthy greens in this hearty dish.
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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 Lehman2013-07-30 21:34:092013-07-30 21:34:09Chickpeas and Greens
1/4 cup minced shallots (1 large) or very sweet white onion
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th watermelon, rind and most seeds removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
DIRECTIONS
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
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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 Lehman2013-07-30 21:32:492013-07-30 21:32:49Arugula, Watermelon and Feta Salad
Tuna, Yellow Watermelon, Mozzarella and Aged Balsamic
From Emeril Lagasse, this recipe is simple, refreshing and light. Sashimi grade tuna can often be purchased at Whole Foods or Westfield Seafood, though you do often have to ask for the Sashimi grade as they have it in their back freezers.
INGREDIENTS
1/4 pound sashimi grade yellowfin tuna, sliced
2 cups yellow watermelon, sliced or cubed
1/2 pound fresh mozzarella
1 cup baby arugula
Aged balsamic vinegar
Extra-virgin olive oil
DIRECTIONS
Thinly slice the tuna and serve with the sliced watermelon, fresh mozzarella over the baby arugula. Drizzle with aged balsamic and extra virgin olive oil.
Chickpeas and Greens
Chickpeas and Greens
This recipe goes well with some crusty baguette
bread to soak up all of the juices. The lemon juice really rounds out the
flavors. This myrecipes.com dish and it can also be made with spinach or
collard greens.
INGREDIENTS
DIRECTIONS
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.
Wine Pairing:
A Cabernet Sauvignon with notes of black cherries, oak, and a nice, smooth taste would counterbalance the meaty bacon and beans and earthy greens in this hearty dish.
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Arugula, Watermelon and Feta Salad
Arugula, Watermelon and Feta Salad
INGREDIENTS
DIRECTIONS
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
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Tuna, Yellow Watermelon, Mozzarella and Aged Balsamic
Tuna, Yellow Watermelon, Mozzarella and Aged Balsamic
From Emeril Lagasse, this recipe is simple, refreshing and light. Sashimi grade tuna can often be purchased at Whole Foods or Westfield Seafood, though you do often have to ask for the Sashimi grade as they have it in their back freezers.
INGREDIENTS
DIRECTIONS
Thinly slice the tuna and serve with the sliced watermelon, fresh mozzarella over the baby arugula. Drizzle with aged balsamic and extra virgin olive oil.
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