Sunday
Warm white bean salad (recipe in the comments)
Sliced havarti cheese
Sliced fresh pears
Seeduction bread (Whole Foods, very grainy)
Hot tea
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We did, indeed, get a ton of snow - close to a foot. This meal was planned as a easy, romantic dinner for M and I to celebrate the season just the two of us. We're finally putting ornaments on our tree (We've only had lights up to now, wondering how T would react) and so with a special dinner and our outdoor lights twinkling through the snow, it should be a lovely evening. We have previously made this recipe in the summer, using fresh thyme, parsley, and basil. For winter, we've switched to dry thyme and rosemary. What a difference, and yet, equally good! I expect sage would be excellent too. Both recipes (summer and winter) are posted.
Prep Notes
Difficulty: Easy
Chopping: Onion, red pepper, garlic, cheese, pears
Time: 25 minutes
Make ahead: Yep, just warm the salad up before hand. Slice the pears at the last minute to prevent browning.
Reaction
J: "Heavenly peace."
M: "Beans for all seasons."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Warm white Bean Salad – Fine Cooking
Serves 4
3 T extra virgin olive oil
1 medium onion, diced
½ t salt
1 small red pepper, diced
2 cans cannellini beans, rinsed and drained
2 cloves garlic, minced
3 T balsamic vinegar
1 t fresh thyme, chopped
Pepper to taste
2 T flat leaf parsley, chopped
2 T basil, chopped
Heat 1 T oil in a large skillet over medium high heat. Add the onion and salt and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the red pepper and cook for an additional 3 minutes. Add the beans and toss to coat and warm through. Remove from heat.
Combine garlic, vinegar, thyme, and 2 T oil in a small jar. Shake well and toss with beans. Season to taste with salt and pepper. Add parsley and basil. Toss gently.
For fall/winter:
3 T extra virgin olive oil
1 medium onion, diced
½ t salt
1 small red pepper, diced
2 cans cannellini beans, rinsed and drained
½ t dried thyme
½ t dried rosemary
2 cloves garlic, minced
3 T balsamic vinegar
Pepper to taste
Make bean mixture the same as above. For dressing combine dried herbs (could put sage in too, mix whatever to about 1 t total herb volume) in a mortar and grind fine. Combine ground herbs with garlic, vinegar, and 2 T oil in a small jar. Shake well and toss with beans. Season to taste with salt and pepper.
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