cannellini bean pasta with beurre blanc

adapted from New York Times. ingredients 1/2 cup cannellini beans, soaked overnight3 sprigs parsleyParmesan or other strong hard cheese rind1/4 cup white wine1/4 cup white wine vinegar1/2 shallot, finely chopped3 Tablespoons unsalted butter, cut into small cubes5 ounces pasta (gemelli or small shells are recommended, but most shapes work well!)Grated Parmesan, Pecorino Romano or other... Continue Reading →

pasta with spinach and rosemary fried chickpeas

lightly adapted from Bon Appétit. ingredients 8 ounces dried pasta with lots of surface area, like fusilli or orecchiette 1 15-ounce can chickpeas, drained and rinsed 2 Tablespoons olive oil 2 Tablespoons plant butter 2 sprigs of rosemary 5 ounces spinach 2 cloves of garlic, minced ¼ tsp crushed red pepper flakes 1 lemon, zested... Continue Reading →

sage and butternut squash risotto

Risotto requires lots of babying and attention, so make sure you can devote about a half hour to standing by the stove and watching it! Additionally, keeping the stock hot is vital, as you don't want to change the temperature of the risotto each time stock is added. lightly adapted from Chez Panisse Vegetables by... Continue Reading →

beans and tomato vinaigrette

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don’t break apart in the process. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA. ingredients BEANS Handful of... Continue Reading →

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