Kale with Garlic and Anchovies

Anchovies? Yes, anchovies. I found this recipe in my new favorite cookbook High Flavor, Low Labor. When I first saw anchovies on the ingredient list, I turned the page and just kept looking. I’ve never tried anchovies, they just always seemed like they would be gross. However, J.M. Hirsh convinced me otherwise. And he was right! They melt into the greens and all that’s left is a great meaty flavor that goes perfectly with kale. Now I have to find something to do with the rest of the anchovies.

1 large bunch of kale

olive oil

3 oil packed anchovies

2 cloves of garlic, minced

1/4 to 1/2 teaspoon red pepper flakes

grated zest of 1 lemon

parmesan cheese

salt and pepper

Wash and roughly chop or tear the kale (bite size pieces). Heat the olive oil in a large sauce pan or deep skillet over medium high heat. When hot add the anchovies, garlic, and red pepper flakes. Saute until the anchovies break down and form a paste (this takes just a few minutes).

Add the kale (and a little water – about a 1/4 cup), cover and reduce the heat to medium. Cook about 8 minutes or until the kale is tender and all the water is about gone.

Add the lemon zest and parmesan cheese, taste for salt and pepper. Serve over small pasta or  smashed potatoes.

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Chickpea and Spinach Stew

This was a tasty and super easy vegetarian meal. It’s one of those stews that is even better the second day!  This recipe was adapted from one of my favorite cookbooks, Vegetarian Cooking For Everyone by Deborah Madison.

olive oil

1 onion, diced

3 gloves of garlic, minced

2 pinches of red pepper flakes (more if you like it spicy)

1 teaspoon paprika

1 teaspoon dried rosemary

1/4 cup chopped parsley

1 can diced tomatoes (or about 1 cup or so peeled and diced fresh tomatoes)

3 cups cooked chickpeas

2 bunches of spinach, tough stems removed

In a wide saute pan, heat the olive oil over medium high heat. Add the onion, garlic, red pepper flakes, paprika, rosemary, and half the parsley.  Saute for 5-8 minutes, lowering the temperature to about medium heat.  Add the tomatoes and chickpeas and season with sea salt and ground black pepper, then cover and simmer for 15 minutes. Remove the lid and place all the spinach on top, put the lid back on and let the spinach steam for 3-5 minutes until wilted.  Easy!

I served this dish over brown rice.

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Garlicky Lima Beans

This is a quick and tasty way to make those fresh lima beans (or butter beans) that you’ve been finding at the farmer’s market for the past few weeks.  Simple recipes like this allow you to really taste how wonderfully fresh the produce from the farmer’s market is.

2-3 cups fresh lima beans (also called butter beans)
2-3 cloves garlic, roughly chopped
1 bay leaf
olive oil
sea salt and black pepper

In a large pot add the lima beans, garlic and bay leaf and fill with water till it covers the beans by about 1 inch, add about 1 Tablespoon olive oil. Bring the beans to a boil and cover, lowering the heat to a simmer. Let the beans cook about 20 minutes (you can add a little water if it cooks off to quickly).  Season with sea salt and freshly ground black pepper and another drizzle of olive oil.

I also added some local Sungold tomatoes for a touch of sweetness.

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Purple Hull Beans

It is summer here in North Carolina. To me, that means that the local farmer’s markets are packed with yummy produce! Going to the farmer’s market on Saturday mornings is one of my most favorite things to do. It’s like a candy store and toy store all in one. Plus, I’m surrounded with lots of other people who are just as excited about eating all that beautiful stuff. During the summer I have tomatoes pretty much every day. How can you resist such a tasty and beautiful fruit as the heirloom tomato? One other item I eat on a regular basis during the summer are purple hull beans. I typically cook them with a few strips of bacon, onion, garlic and whatever else I might have around.

2 slices of bacon

1 onion

2 cloves garlic

2-3 carrots

1 bell pepper

1 pound shelled purple hull beans

In a medium size pot, over medium heat, saute the bacon until it starts to brown. Add the onion, and garlic and saute a few more minutes. Add the carrots, bell pepper and beans. Add enough water to cover by about an inch. Bring to a boil then cover and lower the heat. Simmer for about 30 minutes.  Season with sea salt and black pepper.

I served this with some local corn and of course some heirloom tomatoes mixed with some basil, goat cheese, and balsamic vinegar.

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Pasta and Chickpeas

This is one of my favorites for a quick dinner. It is simple and really yummy! This recipe is adapted from Vegetarian Suppers by Deborah Madison (one of my favorite cookbooks!).

olive oil

1 onion, diced

1/4 tsp hot pepper flakes

2 cups cooked chickpeas

1 bunch flat leaf parsley

3 cloves of garlic

small handful of sage leaves

salt and pepper

3/4 pound whole wheat pasta (i like using chiocciole- it’s like giant macaroni)

Cook the pasta in a large pot. While the pasta is cooking heat the olive oil in a big skillet and add the onion and pepper flakes.  Cook for a few minutes, then add the chickpeas.  After a few minutes, add the parsley, garlic and sage (leave some for garnish).  Season well with sea salt and pepper.  Cook for a few minutes, adding some broth or chick pea water if needed.

When the pasta is done, drain well and toss with the chickpea mixture, adding a little extra olive oil.  Yum!

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White Beans with Garlic and Rosemary

This was  a great recipe! I will definitely make this one again, and again. Adapted from The Art of Simple Food.

1 cup dried white beans (I used a mix of Great Northern and navy)

salt

1/4 cup EV olive oil

4 garlic cloves, chopped

1 1/2 tsp rosemary, minced

Soak the beans overnight, then cook as usual until tender. Season with salt.

In a heavy bottomed saucepan or skillet, warm olive oil over low heat. Add the garlic and rosemary and cook until garlic is soft, about 5 minutes. Stir most of the oil into the beans, saving out about 1 Tbsp. Let the beans sit for a few minutes before serving to let the flavors blend. When serving drizzle with the remaining oil.

I served this with quinoa, and kale. Yum!!!!!

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Scrambled Eggs, Roasted Potatoes and Kale

This was a simple, quick and yummy dinner. The meal is pretty self explanatory- no complicated recipes involved. This is the type of meal I tend to make when we need to eat quickly. This night my husband had to leave about an hour after I got home. So I needed to make dinner and he needed a chance to sit down and eat it, within an hour. Plenty of time.  This meal is actually 100% local too. Eggs and kale from Fickle Creek Farm, and the potatoes from Jones Farm and Redbud Farm.

Scrambled Eggs

4 eggs

salt, pepper

2 tsp water

Heat a skillet over medium heat, add some oil. Whisk the eggs, water, salt and pepper in a mixing bowl until eggs are pale yellow and slightly fluffy.  Add the eggs when the skillet is hot and constantly push around until solid-take off the heat just before they are done.

Roasted Potatoes

2 cups diced potatoes (any kind)

olive oil, salt, pepper

Heat the oven to 400 F. Toss potatoes with olive oil in roasting pan, season with salt and pepper, roast until tender- about 15 minutes.

Garlicky Kale

1 bunch kale, washed and ripped into bite size pieces

2 cloves garlic, minced

pinch of hot pepper flakes

Heat oil in medium-sized pot over medium-high heat. When oil is hot add pepper flakes and garlic. When garlic starts to brown add kale and cover. Lower heat and simmer/saute about 8-10 minutes, stirring occasionally. You can add some water or broth if it gets to dry.

Simple, quick and yummy.

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