This is a delicious hearty meal in a bowl for lunch or dinner. We stirred kale into this recipe, but any chopped greens will do.
Beautiful climbing borlotti beans, also known as cranberry beans, are immensely attractive and easy to grow. The speed by which they pop out of the soil is reminiscent of a fairy tale. When conditions are right, they can grow a foot a night and peak at an impressive 6+ feet (1.8 metres) tall.
They need to be sturdily staked and grown in full sun on the edge of a garden, as their thick foliage can cast quite a shadow that might affect other sun-hungry plants. Perfect for large areas, but also consider a couple of seeds for a patio. They create a great privacy barrier and produce an abundance of beautiful striped beans that can be eaten whole when small. Or let them continue to grow so that, once dried, they can be podded and stored until ready to cook.
Tip: If a creamier soup is preferred, before adding tomatoes and kale, give soup a couple of pulses with a hand wand mixer.
Wash and clean shucked beans and place in a saucepan with water to cover 1 in (2.5 cm) above beans. Boil beans gently, with lid ajar, for 1 1/2 to 2 hours, or until tender.
Heat oil in large heavy saucepan. Add celery, carrots, and onion, and sauteu0301 until soft but not browned. Stir in garlic and rosemary and sauteu0301 for a minute, until aromatic.
Stir in stock, bay leaves, Parmesan rind, soaked and drained beans, and crushed dried chilies. Bring to a boil. Reduce heat, cover, and simmer for about 45 minutes to 1 hour, or until beans are tender. Add more water as needed.
Remove bay leaves and Parmesan rind. Stir in diced tomatoes, vinegar, salt, and pepper, and continue to simmer until tomatoes are heated through.
Stir in kale and continue to cook until kale is wilted. Add more salt and pepper to taste, if you wish. Ladle into serving bowls and serve with Parmesan and parsley sprinkled over top.
This recipe is part of the Growing a Dream collection.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.