All vegetables, Sunset 2016  6 svgs.

INGREDIENTS AND DIRECTIONS: TOSS TOGETHER

  • 2 C fresh cooked shell beans – Cannelini or cranberry or  14 oz can Cannellini beans or chickpeas rinsed & drained.
  • 6 oz green beans trimmed into 1 ” pieces- blanch if desired.
  • ¼ C fresh parsley leaves
  • ¼ C olive oil
  • 3 TBs chopped chives
  • 2 TBs chopped capers
  • 1 TBs lemon zest
  • 2 Tbs/juice 1 lemon
  • ½ tsp Aleppo pepper (or mild crushed red pepper flakes)

Escarole Soup

December 3, 2015

Farmer’s market & Giada 2015, serves 4-6

  • (onion optional) Slice sweet onion & sauté, add and Saute 2 garlic cloves in 2 Tb olive oil in large pot, med heat 15 seconds.
  • Add 1 LB chopped escarole (about 1 head) & statue until wilted, 2-4 minutes.
  • Add 4 cups chicken broth
  • Add 2 cups cannellini beans
  • Cover and simmer until beans heated, about 5 mins.
  • Season with Salt & Pepper. Ladle into soup bowls, sprinkle parmesan cheese & drizzle olive oil in each bowl.