main dish, soup B.U.G. Farmer main dish, soup B.U.G. Farmer

White Beans & Greens

Ingredients

  • 2 cups dried cannellini beans

  • 2 shallots, peeled and quartered

  • 1 garlic bulb, top evenly sliced off

  • 1 fennel bulb, chopped, stalks and fronds cut into large 4-inch pieces (the tops will be removed toward the end)

  • 1 teaspoon sea salt, plus more to taste

  • Freshly ground black pepper

  • 1 (3-inch) piece kombu, rinsed, optional*

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 2 tablespoons fresh lemon juice, plus more to taste

  • Red pepper flakes, optional

  • 1 bunch Swiss chard, stems removed, leaves torn

  • Crusty bread, for serving

  • 2 tablespoons chopped fresh parsley

Instructions

  • Place the beans in a large bowl. Sort through them and discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse well.

  • Place the beans in a large pot and cover with 2 inches of water. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add the shallots, garlic, fennel bulb and stalks, salt, lots of freshly ground black pepper, and the kombu, if using. Continue simmering until tender, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans (older beans will take longer than fresher beans). I typically check them every 30 minutes. Add more water to the pot, as needed, as it starts to evaporate.

  • When the beans are tender, remove the garlic, fennel stalks, and kombu. Discard the garlic papers. Use the back of a knife to mash the soft garlic cloves into a paste, then return it to the pot. Stir in the olive oil and lemon juice and season to taste. I like to add ½ to 1 teaspoon more salt, more pepper, and a pinch of red pepper flakes.

  • Add the chard leaves and cook until the chard is just wilted. Season to taste and serve in bowls with drizzles of olive oil and crusty bread. Sprinkle with parsley.

Notes

*The kombu is optional, but it helps the beans become more digestible. Kombu can get bitter if boiled, so be sure to keep the beans cooking at a gentle simmer after you add it.

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Fennel & Cabbage Slaw

Fennel and Cabbage Slaw

A light, refreshing springtime slaw made with fresh fennel.

  • Prep Time: 15 minutes

  • Total Time: 15 minutes

  • Yield: 6 servings

Ingredients

  • 1/2 medium red cabbage, sliced (about 4 cups)

  • 2 large carrots, peeled and grated

  • 1 fennel bulb, thinly sliced

  • 3 green onions, sliced

  • Zest of 1 lemon

  • 1/2 cup plain whole milk yogurt (or Greek yogurt)

  • 1 tablespoon fresh squeezed lemon juice

  • 1 tablespoon white vinegar

  • 1 tablespoon whole grain mustard

  • 1 teaspoon sesame seeds

  • 1 teaspoon poppy seeds

  • 1 teaspoon kosher salt

Instructions

  1. Toss the cabbage, carrots, fennel, and green onions in a large bowl.

  2. In a small bowl, whisk together the remaining ingredients to make a dressing for the slaw. Pour the dressing over the veggies and mix well.

  3. Serve on your favorite veggie burger, sandwich, or taco, or alongside your favorite main dish.

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Fragrant Fennel Fronds Pesto

Fragrant Fennel Fronds Pesto
(Easy!)

If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto.

Course: Condiment

Cuisine: Anytime

 

Ingredients

  • 1 cup toasted walnuts

  • 3 cups loosely packed fennel fronds (small stems are ok too!)

  • 1 lemon juiced

  • 1 clove garlic

  • 1 tsp sea salt

  • 1/2 cup olive oil (plus extra)

Instructions

  1. Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.

  2. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner)

  3. Store in an airtight container in the fridge or freeze for later use

Recipe Notes

This freezes really well. Just pop it in a small airtight container (I use mini mason jars for perfect portioning) and pop in the freezer until ready to use. Let thaw overnight in the fridge. 
 

Pair your fennel fronds pesto with:

  • some freshly cooked pasta;

  • put a swipe on your sandwich;

  • dollop some on some fresh salmon before baking;

  • or use it anywhere you would normally use a pesto.

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