Navy Bean and Escarole Stew with Feta and Olives

 

Ingredients:

• 1 head of garlic, cloves separated, divided
• 6 tablespoons olive oil, divided, plus more for serving
• 1 medium onion, chopped
• 1 small fennel bulb, chopped
• Kosher salt
• 1 tablespoon finely grated lemon zest
• 2 teaspoons finely chopped rosemary
• 3/4 teaspoon crushed red pepper flakes, plus more for serving
• 2 bay leaves
• 2 cups dried navy beans, soaked overnight, drained
• 8 ounces feta, preferably in brine, brine reserved, cheese crumbled
• 4 large sprigs of basil, plus leaves for serving
• 1 cup Castelvetrano olives, pitted, torn
• 1 head of escarole, leaves torn into 2-inch pieces
• 3 tablespoons fresh lemon juice
• 4 (1-inch–thick) slices of country-style bread

Preparation:

1. Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef’s knife.

2. Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2–1 cup is fine), a couple of generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover the pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes.

3. Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover the pot and keep stew warm over low while you make the toast.

4. Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.

5. To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes, and drizzle with oil.

https://www.epicurious.com/recipes/food/views/navy-bean-escarole-stew-with-feta-and-olives

Creamy Turnip Soup

 

Ingredients:

• 4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 1 medium onion, sliced
• ½ teaspoon dried rosemary
• ½ teaspoon salt plus a pinch, divided
• ¼ teaspoon freshly ground white pepper plus a pinch, divided
• 4 cups reduced-sodium chicken broth
• ¼ cup shredded carrot
• 2 tablespoons thinly sliced scallion greens
• 2 teaspoons white-wine vinegar

Preparation:

1. Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
2. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover, and cook until the turnips are tender, 10 to 12 minutes more.
3. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil, and a pinch of salt and pepper.
4. Puree the soup in the pan using an immersion blender or transfer it to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

https://www.eatingwell.com/recipe/252800/creamy-turnip-soup/

Grilled Radishes with Rosemary Brown Butter

Ingredients: 1 stick unsalted butter, softened 3 tablespoons heavy cream 1 tablespoon fresh lemon juice 1 teaspoon finely chopped rosemary Sea salt 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved 1 cup lightly packed mint Grilled rustic bread, for serving ​Preparation: In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely. In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary. Season with salt. Light a grill or preheat a grill pan. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes. Return the radishes to the bowl. Add the 2 cups of radish greens and the mint; toss well. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter. https://www.foodandwine.com/recipes/grilled-radishes-with-rosemary-brown-butter

Sunchoke Pizza

Ingredients:

• 1 sunchoke
• 1 tablespoon roughly chopped fresh rosemary 
• Large pinch or two shredded Parmigiano-Reggiano 
• 2 to 3 whole leaves lacinato kale, stems trimmed 
• Olive oil, for drizzling
• Salt
• One 12- to 13-ounce ball your favorite pizza dough
• All-purpose flour, for dusting
• Small handful shredded whole-milk mozzarella (1/2 to 3/4 cup)
• Small handful shredded fontina Val d'Aosta cheese (1/2 to 3/4 cup)
• Creme fraiche or thinned down sour cream, for drizzling 

Instructions:

1. Heat your oven as high as it will go (500 to 600 degrees F) with a pizza stone set on the bottom floor for 30 minutes before cooking the pizza.
2. Slice the sunchoke as thinly as possible with a mandolin into a bowl. (You should get enough pieces to make a thin layer that covers the whole pie.) Toss together the rosemary, Parmigiano-Reggiano, kale, a generous dash of olive oil and a generous pinch of salt, coating everything evenly and massaging the kale to soften it up. Taste for salt and adjust if necessary.
3. Stretch out the dough into a 12-inch round, first pinching a hearty edge for the crust, then gently stretching to reach 12 inches. Generously flour a pizza peel and lay down the round. Quickly lay down the mozzarella, then an even layer of the sunchokes, followed by the kale. The kale should not cover the pie evenly like the sunchokes, but add an accent of color and crunchiness. Top the pie with the fontina and slide onto the pizza stone.
4. Cook until the pie is evenly browned, 6 to 8 minutes. Pull the pie onto a flat metal pie pan or the underside of a baking sheet so it's easy to slide off onto a cutting board. Cut the pie into 6 even pieces and drizzle with creme fraiche.

https://www.cookingchanneltv.com/recipes/sunchoke-pizza-2060358

Grilled Red Pepper Dip

Ingredients:

• 2 large sweet red peppers, halved and seeded
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon minced fresh rosemary
• 2 packages (8 ounces each) cream cheese, softened
• 2/3 cup finely chopped oil-packed sun-dried tomatoes
• 2 garlic cloves, minced
• 1 teaspoon onion salt
• 2 cups crumbled feta cheese
• Pita chips

Instructions:

1. Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces.
2. In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese red chopped peppers until blended. Serve with pita chips. Refrigerate leftovers.

hhttps://www.tasteofhome.com/recipes/grilled-red-pepper-dip/

Sauteed Kale and Potatoes with Rosemary

Ingredients: 1 tablespoon olive oil 2 cloves garlic, minced ½ teaspoon fresh rosemary, minced 2 medium potatoes, cubed and steamed 2 cups chopped kale, stems removed freshly grated Parmesan cheese or Nutritional yeast Instructions: 1. In a well-seasoned cast iron skillet or a heavy skillet, heat oil over medium heat. 2. Add the garlic, rosemary, potatoes, and greens and toss well to combine. Sauté until kale is wilted, about 4 minutes. Then smash the mixture down into the shape of a pancake with a spatula. Continue to cook for another 3-4 minutes then sprinkle with Parmesan cheese or Nutritional yeast.  Click here for online recipe.

Baked Rosemary Beet Chips

Ingredients:

• 3 medium-large beets, rinsed and scrubbed
• Olive or canola oil
• Sea Salt + Black Pepper
• 2-3 sprigs rosemary, roughly chopped

Instructions:

1. Preheat oven to 375 degrees F and place oven rack in the center of the oven.
2. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
   Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
4. Remove from oven, let cool. Then serve.

http://minimalistbaker.com/baked-rosemary-beet-chips/

Roasted Cipollini Onions

Ingredients:

• 2 quarts water 
• 4 pounds Cipollini onions 
• 4 rosemary sprigs
• 1 cup dry red wine 
• 1/2 cup low-sodium soy sauce
• 1/3 cup balsamic vinegar
• 2 tablespoons olive oil 
• 2 tablespoons honey
• Rosemary sprigs (optional)

Instructions:

1. Preheat oven to 475°.
2. Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.
   Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.
3. Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.

http://www.myrecipes.com/recipe/roasted-cipollini-onions