Spring Soup of Kale and Beans
1 ½ cups dried cannellini beans 300 g
2 quarts stock 2 liters
1 sprig thyme 1 sprig
1 tsp whole coriander seed 5mL
1 tsp pepper corn 5mL
1 bay leaf 1
few sprigs parsley few sprigs
1 onion, diced 1
2 leeks, white part only, sliced in half moons 2
1 bunch kale, chiffonade 1 bunch
to taste parmesan, shaved to taste
to taste salt to taste
drizzle olive oil drizzle
- In a large bowl or stockpot, cover dried beans in cold water. The water should reach 2 inches above the beans. Soak the beans for about 8 hours. Drain well and set aside.
- Wrap thyme, coriander, peppercorn, bay leaf and parsley in cheese cloth and tie the edges to create a sachet.
- Add the beans and sachet to a stockpot and cover with stock.
- Bring to a boil and simmer until the beans are soft and creamy, but not falling apart (45-60 minute, depending on the beans’ freshness).
- Season with salt to taste.
- When the beans are soft, remove sachet and remove ½ cup of beans to be pureed (optional).
- Sweat the onion and leeks in a saucepan.
- Add kale to saucepan and sauté until kale is wilted.
- Add this mixture to the stock pot, and adjust seasoning.
- Ladle soup into bowls and top with shaved parmesan and drizzle with olive oil.
Makes 8 1-cup servings.
Princeton Eats. Eno Terra’s Spring Soup of Kale and Beans. Retrieved April 7: http://www.princetoneats.org/eno-terras-spring-soup-of-kale-and-beans
Orange and Fennel Salad
1 head lettuce/spinach, bite sized pieces 1 head
2 orange 2
1 fennel (optional) 1
¼ cup olive oil 60 mL
2 juice of oranges (above) 2
1 ½ tbsp vinegar 20 mL
To taste salt to taste
1/4 tsp pepper 1 mL
1 tsp Dijon mustard 5 mL
1 shallot, minced 1
- Wash lettuce and fennel if using and slice fennel bulb thinly. Dry and place in serving bowl.
- Segment oranges, squeeze the remaining membranes and reserve juice for vinaigrette. Add to lettuce and fennel.
- Mix reserved orange juice, Dijon mustard, vinegar, salt and pepper together well.
- Slowly add olive oil while constantly whisking.
- Mix in shallots.
- When ready to serve, lightly dress the salad with dressing and toss.
Makes 4-6 servings.
Created by Erin Sine, 2012.
|1.||Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.|
|2.||In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.|
|3.||Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.|