Fava Beans with Sautéed Leeks & Chorizo Sausage

Cozy and comforting, yet fresh and flavorful!

Ingredients:
1 pound dried Diana fava beans, rinsed and picked over
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1-2 bay leaves
2 tablespoons olive oil
3-4 links Skagit River Ranch Chorizo sausage
2 leeks, trimmed of root and dark green ends, and finely chopped
Sea salt and fresh ground pepper

Method:
1. In a large pot, soak the beans in 4 cups water for at least 6 hours, or up to overnight, until the beans double in size. Drain and rinse.

2. Return beans to the pot and add a fresh 4 cups of water, then bring to a boil. Season with the cumin, chili powder, coriander and bay leaves. Simmer for about 45 minutes, then season generously with salt and pepper and continue to cook another 15-20 minutes, or until beans very tender and have absorbed most of the cooking liquid.

3. Meanwhile, in a sauté pan, heat the olive oil and then add the sausage links and sauté until fully cooked through. Remove from the heat and slice into thin discs. Then, add the leeks to the still-warm pan and sauté until just wilted. Season with salt and pepper and remove from heat.

4. To serve, add a generous helping of beans to a bowl and then top with slices of chorizo and a mound of sautéed leeks.

Quinoa Salad with Tomatoes, Cucumber & Coriander

This tabbouleh-inspired salad is fresh and light thanks to an infusion of summer produce and herbs.

Ingredients:
1 cup quinoa
2 cups cherry tomatoes, sliced in half and quarters if large
1 large cucumber, seeds removed, cut into ½-inch pieces
2 small shallots, minced
½ cup green coriander leaves, roughly chopped
¼ cup fresh mint leaves, roughly chopped
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Sea salt and fresh ground pepper

Method:
1. Combine quinoa, 2 cups water and a large pinch of salt in a small saucepan. Bring to a boil, stir, reduce heat to low, cover, and cook for 7 minutes. Shut off heat and let rest until water is absorbed, about 5 minutes longer. Transfer quinoa to a fine mesh strainer and rinse under cold water until thoroughly chilled. Let drain for 10 minutes.

2. While quinoa cooks, combine tomatoes and cucumbers in a colander. Season with salt and toss to coat. Let drain in sink until ready to combine with quinoa.

3. In a large bowl, toss drained quinoa, drained tomatoes and cucumbers, shallots, parsley, mint, olive oil, and red wine vinegar. Season to taste with salt and pepper. Serve immediately, or for best flavor, let rest overnight in a sealed container in the refrigerator. Salad can be stored in a sealed container in the refrigerator for up to 5 days.

Indian-Spiced Cauliflower

This ingenious recipe from Bon Appetit is the perfect pairing for this week’s curry!

Ingredients:
1 large head cauliflower, cored, broken into 1-inch florets
2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon turmeric powder
1 large head cauliflower, cored, broken into 1-inch florets
1 teaspoon finely grated peeled ginger
1 teaspoon finely grated lime zest
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 450°.

2. Stir oil, coriander seeds, cumin seeds, curry, and turmeric in a large bowl to combine. Add cauliflower and season with salt and pepper. Toss to coat cauliflower evenly. Arrange in a single layer on a large rimmed baking sheet (scrape any extra seasoning from bowl over cauliflower).

3. Roast until cauliflower is brown around edges and crisp-tender, 10–15 minutes. Transfer to a platter and sprinkle ginger and lime zest over. Serve warm or room temperature.

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