What can I say? The white bean craze continues! This meal hits all those hearty seasonal spots, with its delicious, vegetarian goodness. Mushroom and White Bean Stuffed Squash By Holly Rodricks Makes 4 servings. Ingredients: 2 Acorn Squash, halved and seeded (Other, similarly-sized squash such as Carnival or Sweet Dumpling can be substituted.) Olive Oil 1-2 tbsp. Salted Butter 1/4 cup Red Onion, diced 1 clove Garlic, finely minced 1/2 lb. Baby Bella Mushrooms 1 cup White Beans, rinsed and drained 1 tsp. Whole Grain Mustard 1/8 tsp. White Pepper 1/2 Parmesan Cheese, grated Salt and Pepper to taste Instructions: Preheat oven to 375º. Lightly coat interior and exterior of all 4 Squash halves in olive oil. Sprinkle all over with Salt and Pepper. Set aside. In a frying pan, over medium heat, melt Butter. Add Onions and cook gently until partially translucent. Add Garlic and sauté until aromatic, 1-2 minutes. Add Mushrooms, White Beans, Mustard, White Pepper, and Salt to taste. Sauté for 2-3 minutes. Lay Squash, hollow-side up on rimmed baking sheet. Stuff with sautéed mixture and sprinkle generously with grated Parmesan. Bake for approximately 60 minutes, or until Squash is tender when pierced with a fork. Serve hot, with a side of roasted winter vegetables!
When I think of pesto, a variety of pasta dishes immediately come to mind, but this week, I wanted to push outside the box. This recipe offers a refreshing take on cooking with pesto that embraces all of its delicious qualities while inspiring a new approach, and it includes white beans, which I’m just crazy about. And it provides the perfect opportunity to dig into the delicious pesto in your shares this week, compliments of a Main Street Farms and Crooked Carrot collaboration! Pesto and White Bean Soup Inspired by the Food Network Kitchen Makes 6 servings Ingredients: 2-3 tbsp. Olive Oil 1 small Onion, diced 4-6 cloves of Garlic, sliced 1 bunch Kale, stems removed and leaves torn into chunks – or – 1 bag Baby Spinach pinch of Red Pepper Flakes 2 (15 oz.) cans Cannellini Beans, drained – or 3 cups cooked Cannellini Beans 1 cup Water 3 tbsp. Pesto 2 tbsp. Grated Parmesan 3 cups Chicken Broth 1/2 cup Roasted Red Peppers, diced 1/4 cup Kalamata Olives, chopped (Optional) Salt and Pepper to taste Instructions: Heat oil in stock pot over medium low heat. Sauté Onions until soft and translucent. Add Garlic and Red Pepper Flakes. Sauté until aromatic, about 1-2 minutes. Add Cannellini Beans and Water and simmer until thick, about 8 minutes. Stir in Pesto and Grated Parmesan Add Chicken Broth. Simmer for 15 minutes. Add Kale or Spinach and mix until just begins to wilt the leaves. Stir in Roasted Red Peppers and Olives. Add Salt and Pepper to taste. Serve hot with fresh, crusty bread. Image courtesy of: http://www.foodnetwork.com/recipes/food-network-kitchens/pesto-bean-soup-recipe.html.
This recipe started out as a way to use up some extra carrots, but it has turned into a trusty base, with the sesame and honey glaze providing a wonderfully warm and bright taste that compliments just about any winter vegetable that has a little natural sweetness. If you’re feeling adventurous, try adding/substituting butternut or acorn squash, beets, or turnips, but be sure to adjust the cooking time to accommodate the changes. Sesame and Honey-Glazed Winter Vegetables by Holly Rodricks Makes 4 side servings. Ingredients: 1 bunch Carrots, sliced thickly 1 small Winter Squash, chopped into large chunks (Good options are Butternut or Acorn Squash.) 2 cloves Garlic, minced 1 tbsp. Sesame Oil 1 tbsp Coconut Oil* 1 tbsp. Honey 1/2 tsp. Sesame Seeds Salt and Pepper to taste Instructions: Heat Oils in skillet over medium heat. Add Garlic and Sesame Seeds, and cook for approximately 1 minute. Add Carrots, Squash, Salt, Pepper, and Honey. Mix until vegetables are evenly coated. Cover and cook over medium-high heat for approximately 10-15 minutes, stirring occasionally. Vegetables should begin to sear slightly. When vegetables are soft, add additional Salt and Pepper to taste, as needed. Serve hot!
Two of my favorite comfort foods are baked potatoes and greens and beans. This recipe combines the best of both worlds into a single warm and hearty dish that’s easy to make! The secret is open-roasting the potatoes, yielding a perfectly cooked inside with a wonderfully crispy exterior. For a bigger mix of flavors, try substituting sweet potatoes or even different kinds of greens or beans! Stuffed Baked Potatoes with White Beans and Kale By Holly Rodricks Makes 4 servings. Ingredients: 4 medium-large Potatoes (or Sweet Potatoes) 2 tbsp. + 1 tsp. Olive Oil 1 bunch Kale, stemmed and sliced into ribbons 1 1/2 cups (or 1 can, drained) Great Northern Beans, cooked 1 small Onion, diced 2 cloves Garlic, sliced thinly 1/4 tsp. fresh Rosemary, minced (Optional) Juice of 1/4 Lemon or 1 tsp. White Vinegar Pinch of Red Pepper Flakes Salt and Pepper to taste Instructions: Place rack in center of oven and reheat to 400º. Scrub Potatoes and pierce multiple times with fork. Coat Potatoes with 1 tsp. Olive Oil. Sprinkle generously with Salt and Pepper. Place Potatoes in oven, directly onto rack. Place cookie sheet on rack below Potatoes to catch any drips. Rotate Potatoes every 20 minutes. It should take approximately 1 hours to cook fully. When Potatoes have 15-20 minutes left, place remaining Olive Oil in a large frying pan or skillet over medium heat. Add onions and sauté until soft and translucent. Add Garlic, Rosemary, and Red Pepper Flakes. Stir and sauté for an additional 1-2 minutes, until aromatic. Add Beans and cook for 5 minutes, stirring occasionally. Add Kale and stir occasionally for approximately another 5 minutes until bright green and wilted. Add Salt and Pepper to taste. Remove from heat and stir in Lemon Juice or Vinegar Remove Potatoes from oven. Plate and slice down the middle. Split open, stuff with hot Beans and Greens, and enjoy! *Image courtesy of: http://www.recipeshubs.com/thumbs/2270793-spicy-beans-and-greens-sweet-potato.jpg.
Many years ago, a friend of mine introduced me to this recipe, and I have never made another butternut squash soup since. It is the perfect balance of sweet, salty, and spicy flavors. It will fill you up and keep you toasty in this chilly weather, and it freezes well, too, in case you want to save some for a rainy day! Creamy Butternut Squash Soup By Holly Rodricks Makes 8 servings. Ingredients: 1 large Onion, diced 4 cloves Garlic, minced 3-4 tbsp. Oil of Choice 4-5 lbs. Butternut Squash, peeled and cubed 3 Carrots, diced 1 Granny Smith Apple, peeled and diced 6 cups Chicken Stock (Vegetable Stock may be substituted for vegetarian version.) 2 tbsp. Honey 2 (8 oz.) packages Cream Cheese, cubed Salt and Pepper to taste 1/8 – 1/4 tsp. Chili Powder dash of Nutmeg Instructions: In a stock pot over medium heat, sauté Onions and Garlic in Oil until translucent. Add Squash, Carrots, and Apple. Mix together and cook covered until vegetables start to soften, stirring occasionally, approximately 15-20 minutes. Add Stock, Honey, Pepper, Chili Powder, and Nutmeg. Let mixture simmer until vegetables can be easily pierced with a fork, approximately 20-30 minutes. Use immersion blender to blend all ingredients in the pot. (If you don’t have an immersion blender, blend the soup in batches in a regular blender.) Add cream cheese and stir until melted and evenly mixed. Use immersion blender one more time, if necessary. Voila! Enjoy your soup hot, with whatever toppings suit your fancy–roasted Pumpkin Seeds, Sour Cream, fresh or dried Herbs, another sprinkling of Chili Powder, etc. with some fresh bread alongside! Image courtesy of: http://www.snixykitchen.com/2014/03/25/recipe-rewind-butternut-squash-soup-with-parmesan-crisps/.