65169 delicata kale cranberry beans Recipes

delicata squash , halved lengthwise and seeded, olive oil, olive oil, balsamic vinegar, honey, kale, large stems removed , cut into 1-inch pieces, shallot, finely chopped, garlic clove, minced, red wine vinegar, coarse salt, fresh ground pepper, cranberry beans, drained and rinsed (or cannellini)

dried cranberry beans, onion, diced, stalk celery, diced, carrots, diced, pancetta, chopped, garlic cloves, minced, tomatoes, peeled, seeded and finely chopped (measure after chopping), parsley, chopped, spaghetti or 1/4 lb tagliatelle pasta noodles, broken up into 1-inch pieces and cooked al dente, salt, black pepper, garlic clove, minced, for garnish, olive oil, for garnish

hot turkey italian sausage, sliced leek (about 2 large), sliced fennel bulb (about 1 large bulb), chopped red bell pepper (about 1 large), garlic cloves, minced, cooked cranberry beans, fat-free , less-sodium chicken broth, chopped fennel fronds (optional)

kale leaves , center ribs and stems removed, olive oil, chopped peeled carrot, chopped celery, chopped shallot (about 4), garlic cloves, finely chopped, dry white wine, white beans, drained (preferably organic ), vegetable broth (may need more), fresh thyme sprigs, bay leaf, sherry wine vinegar, assorted chopped fresh herbs (such as tarragon, parsley, and chives)

cajun smoked sausage, chopped (such as conecuh), fat-free , less-sodium chicken broth, no-salt-added diced tomatoes, undrained, coarsely chopped kale (about 8 oz), navy beans, drained and rinsed

extra-virgin olive oil, plus more for drizzling, garlic , smashed, onion, roughly chopped, red pepper flakes, or more to taste, chopped fresh rosemary, pancetta (optional), canned whole san marzano tomatoes , crushed by hand, kosher salt, fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight), bay leaves, parmesan cheese rind , plus 1/2 cup grated parmesan, and more for topping, pasta, such as shells or ditalini, kale, stems and ribs discarded, leaves chopped, roughly chopped fresh parsley, freshly ground pepper

extra-virgin olive oil, plus more for drizzle, garlic smashed, onion roughly chopped, red pepper flakes, fresh rosemary finely chopped, pancetta optional, whole san marzano canned tomatoes crushed by hand, kosher salt, fresh cranberry beans in pods, shelled or 1 cup dried cranberry beans, soaked overnight, bay leaves, parmesan cheese rind, grated parmesan cheese, plus more for topping, pasta such as shells or dilatini, kale stem and ribs discarded, leaves chopped, fresh parsley roughly chopped, freshly ground black pepper

fresh asparagus, extra virgin olive oil, yellow onion, diced, bay leaf, salt, red pepper flakes, dried cranberry beans, chicken stock, parma ham, sliced 1/16-inch thick

dried cranberry beans, extra virgin olive oil, onions, finely diced, salt and freshly ground black pepper, garlic, minced, chopped parsley, lemon wedges, for garnish

pine nuts, garlic clove, peeled, olive oil, fresh basil leaves, fresh grated parmesan cheese, salt, fresh cranberry beans, olive oil, sliced leek (about 1 large), diced carrot, garlic clove, minced, water, diced zucchini, diced yellow squash, diced tomatoes, undrained, salt, freshly ground black pepper

spanish chorizo, cut into, garlic, coarsely chopped, carrot, peeled and finely chopped, stalk celery, finely chopped, spanish onion, finely chopped, kale, stemmed and leaves coarsely chopped, chicken stock, white wine, kosher salt, dried cranberry beans or pinto beans, soaked overnight, olive oil, for drizzling, tomatoes , sliced 1/8-inch thick horizontally, olive oil, garlic, french baguette , sliced into 1/3-inch thick slices on the bias, salt and freshly ground pepper, chopped fresh oregano

dried cranberry beans, yellow onions, chopped, red potatoes, chopped, kale or 1 bunch collard greens, vegetable stock, salt, pepper, olive oil, soy margarine

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

fresh cranberry beans (shell beans) in the pod, slab (unsliced) bacon, rind removed and cut into 1/3-inch dice, garlic, finely chopped (1 tsp), onion (12 oz), cut into 1/2-inch dice, fresh thyme, leaves removed and chopped (1 tsp), dried bay leaf, chicken stock , chicken broth, or water, ripe tomatoes, peeled and cut into 1/2-inch dice , with their juice, or 1 1/2 cups diced (1/2-inch) canned tomatoes with their juices, dark molasses, kosher or sea salt and freshly ground black pepper, scallions, thinly sliced, for garnish

fresh cranberry beans (shell beans) in the pod, slab (unsliced) bacon, rind removed, cut into 1/3-inch dice, garlic, finely chopped (1 tsp), onion (12 oz), cut into 1/2-inch dice, fresh thyme, leaves removed and chopped (1 tsp), dried bay leaf, chicken stock (page 72), chicken broth (page 74), or water, ripe tomatoes, peeled and cut into 1/2-inch dice , with their juice, or 1 1/2 cups diced (1/2 inch) canned tomatoes with their juice, dark molasses, kosher or sea salt and freshly ground black pepper, scallions, thinly sliced

fresh cranberry beans, shelled (4 cups of shelled beans, you can also used canned cranberry beans), extra virgin olive oil, onions, finely chopped, tomatoes, peeled seeded and finely chopped, garlic cloves, minced, fresh lemon juice, sugar, crushed red pepper flakes, cinnamon, water, salt, chopped parsley

olive oil, bacon, coarsely chopped, bacon drippings, minced shallots, salt to taste, garlic, crushed, shelled cranberry beans, chicken broth , or as needed, ground black pepper to taste, chopped fresh rosemary, lemon zest, lemon juice, cayenne pepper , or to taste, extra-virgin olive oil, hot chile paste (such as sambal oelek), chopped fresh herbs (italian parsley, chervil, or oregano)