This is an easy meal to make, and is also delicious. For those of you who do not like radicchio, this is another way to dress up the bitter green such that it is somewhat diluted and less intense.
Beans and Greens: Serves 4
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 tbsp butter
- 4 medium tomatoes, chopped
- 1 and 1/2 cups of freshly shelled beans (or dried beans that have been soaked overnight)
- 1 bunch of collards or chard, chopped
- 1 head of radicchio, chopped
- salt, pepper, olive oil to taste
- Saute garlic and onions in butter.
- Add beans and tomatoes.
- Cover and cook on high for about 20 minutes.
- Reduce heat.
- Add greens and cook for 5 more minutes until well wilted.
- Salt and pepper to taste and drizzle with olive oil and serve.
Homemade pasta: my trusty recipe is here. Though I have used up all the semolina flour we had bought before the challenge, and now I will be put to the task of adapting it for using only whole wheat flour.
For dessert we had a husk cherry tart, that was really different and delicious.
We simply made a pie crust and put the husk cherries on top, sprinkled sugar onto them and baked it until it looked done. Super easy and a very sweet and mellow tart.
So, we had this meal for dinner on Monday night. Then, on Tuesday, we lost power for most of the day (thus no blog post yesterday), leaving us to eat something else for lunch, and leaving a lot of beans and greens leftover in the fridge, and not a lot of time to make dinner on Tuesday (our stove is electric). So, we revamped the beans and greens and combined them with our weekly fish share from Cape Ann Fresh Catch CSF, which was schrod. We also added a side of Roman Broccoli. In the end we had a very delicious but eclectic meal.
The schrod, I simply dredged in flour and pan cooked in butter until brown. The Roman Broccoli is pretty easy way to dress up Broccoli or many other vegetables.
Roman Broccoli: serves 4
- 1 pound of broccoli, trimmed and washed
- 3 cloves of garlic
- 1 dried hot chile pepper
- 2 tbsp olive oil
- Parboil or shock the broccoli in boiling water, then cool in ice water.
- Saute garlic and chile in olive oil until garlic is browned.
- Drain broccoli, add to garlic.
- Cook on high, without much stirring, you want the broccoli to brown.
- Cook until browned, serve.
The addition of fish was enough to ensnare not only Marion approval of the meal, but also Fitzwilliam’s.
For dessert, we had the rest of our husk cherry tart. Yum!