Cannellini Beans

Three Bean and Corn Chili

Happy new year! I’m back from my unintentional blog hiatus…and my new year’s resolution is to blog more regularly. I’ve missed it. I can’t believe what a whirlwind year of change 2013 was for me. In the very beginning of last year, Matt and I were living in Somerville and not quite sure what the [read more →]

I get giddy whenever I pick up our weekly CSA box. I’m sure the excitement will wear off after awhile (maybe). This week we got huge bags of braising mix and mesclun, along with red Russian kale, scallions, bok choy, head lettuce, fennel, cilantro and green garlic. Tonight’s CSA-inspired meal featured the scallions. Matt and [read more →]

In a way, signing up for a CSA has simplified our dinner planning for the week. I’m making an effort to resist the urge to still buy a bunch of ingredients to cook with our CSA veggies. Instead, we’re trying to rely more on pantry items to go with our vegetables to make cheap, delicious, [read more →]

I know spring has officially arrived, but let’s be honest…it’s still soup weather. Good thing I have a freezer full of 8 – that’s right, 8 – quarts of homemade chicken stock. Braised chicken has been on a lot of my catering menus lately, and I never let a good chicken carcass go to waste! [read more →]

Fall, aka Ribollita Season

We made our first ribollita of the season last night. I posted the recipe last year, and it tasted better than ever last night.                    

Provençal White Bean Dip

I feel like I’ve kind of OD’d on hummus, so the Provençal White Bean Dip recipe on Serious Eats last week caught my eye. The addition of roasted garlic really takes this recipe to a whole new level. I also added a little bit of lemon juice to brighten the flavor a little bit. Aside [read more →]

Ribolitta

Marco Canora’s ribolitta is made with a type of kale called cavolo nero (aka black cabbage, or Lacinato) and served with lots of parmesan cheese and crusty bread. The recipe can be either made with a meat stock, or with water to make it vegetarian. It’s so comforting, but extremely healthy as well. I don’t [read more →]

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