White Beans with Radicchio
White Beans with Radicchio
Ingredients
Marinated radicchio:
1 head of radicchio (bottom trimmed and leaves separated)
1 lemon (juiced and zested)
1-2 tablespoons extra virgin olive oil
Beans:
2 teaspoons olive oil (for sautéing)
1 yellow onion (peeled and diced)
6 cloves garlic (peeled)
½ teaspoon crushed red pepper (more or less to taste)
4 cups vegetable stock
2 15- ounce cans butter beans (drained and rinsed)
½ cup loosely packed dill leaves (or 1 tablespoon dry)
½ cup loosely packed parsley leaves (or 1 tablespoon dry)
1 lemon (juiced and zested)
Instructions
Marinate the radicchio:
In a bowl, combine the lemon juice, zest, and extra virgin olive oil. Add the radicchio and use your hands to massage the marinade into the leaves. Season with salt and set aside for 30 minutes.
Start the beans:
Heat olive oil in a wide pot over medium-high heat. Add the onion and cook for 8-10 minutes, stirring regularly, until it is completely softened and beginning to brown.
Place garlic in a food processor and pulse until minced. Add it to the onion along with the crushed red pepper and cook for 45 seconds until fragrant.
Simmer the beans:
Add the stock and bring to a boil. Add the beans. Reduce heat and simmer for 30 minutes until broth is reduced and thickened slightly. Note: you can add butter (plant-based or dairy) or tahini to help thicken the broth. Season the broth with salt and pepper to taste.
Meanwhile, place the dill and parsley in the food processor and pulse until minced.
Finish the beans:
Stir in the lemon juice, zest, dill, and parsley and season the broth again to taste. Cook for 4-5 minutes until the herbs are bright green. Turn off the heat.
To serve:
Arrange a few leaves of marinated radicchio on a shallow bowl and ladle the beans on top. Enjoy!
The Best Vegetarian Fajitas
A great way to use up all of those straggler sweet and mild peppers you have hanging around!
Quick & delicious black bean vegetarian fajitas! They're made with sweet roasted peppers & onions, garlicky black beans, and creamy guacamole. A flavorful, satisfying meal that's packed with plant-based protein, and ready in 30 minutes.
Prep Time15minutes mins
Cook Time15minutes mins
Total Time30minutes mins
Serves6 fajitas
Ingredients
6 flour tortillas
Vegetables
2 green bell peppers, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium-sized yellow or red onion, sliced
1 Tablespoon oil
Fajita Seasoning
2 tsp chili powder
1 tsp paprika
1/2 tsp (each) garlic powder, onion powder, salt, black pepper
pinch of cayenne (adjust for more spice)
Simple Guacamole (optional)
1/2 teaspoon garlic powder
2 ripe avocados
1 lime
salt to taste
Black Beans
1 14 oz. can black beans you can do with the juices or rinse and drain them and add several tablespoons of water
1/2 teaspoon garlic powder
salt to taste
Instructions
Preheat oven to 400F.
Roast peppers & onions: arrange sliced peppers and onions on sheet pan, drizzle with oil and sprinkle with fajita seasoning. Toss until veggies are evenly coated, then spread out on the pan and bake for 20 minutes – flip halfway through.
Cook black beans: in a sauce pan, simmer black beans on LOW with salt and garlic powder for 8-10 minutes. Black beans should thicken and liquid should slightly reduce.
Guacamole: In a small bowl use a fork to smash the avocado, then stir in garlic powder, lime juice, and season with salt to taste. Set aside.
Warm up tortillas: wrap tortillas in a foil packet and pop in oven for 5 minutes, or microwave tortillas on glass plate for 15 seconds. If you have a grill, you can also grill the tortillas for 10-15 seconds on each side.
Assemble: When peppers & onions are finished, assemble fajitas: roasted peppers & onions, black beans, guacamole, and extra lime juice! Serve with fresh cilantro leaves if desired.
Turnip & Leek Soup
This recipe was shared with us from a CSA member, and it’s a keeper! perfect fall meal, especially when you’re not sure what to do with all those turnips!