Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Ingredients:
1 pound Rosita red beans
1 pound Andouille sausage, sautéed and sliced
¼ cup olive oil
1 large onion, chopped
1-2 sweet red peppers, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery, cut into ¼-inch cubes
4 cups chicken stock, plus 2 cups water
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
1 tablespoon fresh thyme
¼ teaspoon dried sage
1 bay leaf
3 tablespoons coarsely chopped parsley
Cooked long-grain jasmine rice, for serving
Sea salt and freshly ground black pepper
Method:
1. Rinse and sort beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Sauté onion, red pepper, garlic, and celery in olive oil for 3-4 minutes. Rinse soaked beans, then transfer to a large pot with 4 cups chicken stock and 2 cups water. Stir sautéed vegetables into beans. Season with cayenne pepper (if using), paprika, thyme, sage, bay leaf and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer gently for 2½ hours until the beans are just tender.
3. Stir sausage into beans, and continue to simmer for 30 minutes.
4. Meanwhile, prepare the rice. Once the beans and sausage mixture is ready, serve them over the steamed jasmine rice.
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Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!
Ingredients:
3 medium oranges
1 large bunch baby red beets, peeled and shredded
2 teaspoons olive oil
2 tablespoons freshly-squeezed lemon juice
Zest of 1 lemon
¼ teaspoon salt, plus more as needed
Fresh Italian parsley, chopped
Method:
1. Using a fine grater, grate the zest from one of the oranges. Juice two of the oranges and then peel, seed and dice the remaining orange.
2. In a small bowl, combine the orange juice and zest, olive oil and then the lemon juice and zest. Whisk in the salt and set aside.
3. In a salad bowl, combine the diced oranges with the shredded beets. Drizzle with the dressing, cover and refrigerate for 30 minutes, tossing the salad a few times as it chills. Taste for seasoning and add more salt as needed; garnish with the parsley before serving.
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Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Ingredients:
1½ pounds Brussels sprouts, trimmed of tough ends, then halved (if large)
2 tablespoons olive oil
4 tablespoons butter
1 cup fresh breadcrumbs
½ cup grated Grana-style cheese
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425°. Lightly oil a heavy baking sheet. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.
2. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.
3. Meanwhile, melt the butter in a small saucepan and add breadcrumbs. Toss to combine and season generously with salt and pepper.
4. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.
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Irish Apple Cake
Spiced with cinnamon and nutmeg, this delicious apple cake is sure to be a new favorite.
Ingredients:
4 tablespoons butter, softened
1 cup granulated sugar
1 egg, beaten
4 apples, cored, peeled and diced (about 2 cups)
¼ cup walnuts, chopped
1 teaspoon each vanilla extract, baking powder, baking soda, salt, ground cinnamon and ground nutmeg
1 cup all-purpose flour
Method:
1. Preheat oven to 350°. Generously grease an 8-inch square cake pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla and stir well. Sift in the dry ingredients and mix well.
3. Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean. Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan. Serve warm or at room temperature with whipped cream or vanilla ice cream.
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Tatties & Neeps
The Irish classic!
Ingredients:
2 pounds potatoes, peeled and cubed
2 pounds rutabaga or turnips, peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
Sea salt and fresh ground pepper
Method:
1. Place potatoes and rutabaga or turnips in a large pot; cover with water.
2. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
3. Stir in the scallions, and then season to taste with salt and pepper.
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Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Ingredients:
1 small head green cabbage, cored and shredded (about 10 cups)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ cup plus 1 tablespoon grated Grana-style cheese
1 tablespoon lemon zest
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Bring 1-inch-deep salted water to a boil in a Dutch oven or large pot. Add the cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
2. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1-2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add ¼ cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
3. Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30-35 minutes. Let stand for 5 minutes before serving.
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Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
Ingredients:
1 pound Brussels sprouts, trimmed of tough ends
6 slices of bacon
1 tart apple, finely diced
2 large shallots, minced
1 tablespoon mustard seeds
½ cup apple cider vinegar
2 tablespoons brown sugar
Method:
1. In a large skillet over medium-high heat, cook the bacon until most of the fat has rendered and the meat is crisp. Remove to a paper towel-lined plate and reserve. Drain all but 3 tablespoons of the drippings from the skillet. Meanwhile, shave the trimmed Brussels sprouts using a box grater or mandoline.
2. Add the diced shallots to the skillet and cook, stirring, until translucent, about 5 minutes, then add the mustard seeds and stir to coat with the oil. Add the shaved Brussels sprouts to the pan and cook, again stirring until sprouts just begin to wilt, about 1-2 minutes. Add the apple cider vinegar and brown sugar and toss thoroughly to combine.
3. Remove from the heat and transfer to a serving platter. (Be sure to scrape up all the delicious browned bits from the bottom of the skillet when doing so!) Crumble the bacon over top and add the apple slices. Serve warm or at room temperature.
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Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Ingredients:
1 pound Brussels sprouts
1 pear, halved and cored
3 tablespoons olive oil
¼ cup shelled pistachios, chopped
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°. Place Brussels sprouts on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Then, place pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
2. Roast for about 20 minutes, then turn the Brussels sprouts with a metal spatula so that both sides will get caramelized. After another 10 minutes, turn the Brussels sprouts again, also flipping the pear slices. Reduce the oven heat to 375°.
3. Add pistachios to the pan to toast slightly, removing the baking sheet from the oven after 5 minutes. Squeeze lemon juice directly over all the ingredients, then use a spatula to roughly chop pear halves. Toss thoroughly, check for seasoning, and serve warm.
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F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes!
Ingredients:
F&L apple cake mix
2 eggs
2 apples, cored and diced
Toasted walnuts and cranberries
Method:
1. Preheat the oven to 350°. In a large bowl, combine the cake mix, eggs and diced apples with the toasted walnuts and cranberries from this week’s delivery, and stir well to combine.
2. Pour batter into a greased cake pan and bake for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
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Roasted Carrots, Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
Ingredients:
1 bunch carrots, trimmed and peeled
Savory version:
1 tablespoon butter, melted
A few pinches garlic sea salt or Maldon flake salt
Fresh ground pepper
Chopped fresh herbs, such as thyme, oregano or parsley
Sweet version:
1 tablespoon unrefined coconut oil, melted
1 tablespoon pure maple syrup
A few pinches ground cinnamon
A few pinches sea salt
Method:
1. Preheat the oven to 375° with the racks in the middle. Prepare one cookie sheet with parchment paper.
2. For the savory version, toss with melted butter and place on a cookie sheet. For the sweet version, combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture.
3. Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft. Brush the savory carrots with additional melted butter and chopped fresh herbs to finish.
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