Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 bulb fennel, trimmed and thinly sliced crosswise
1 small red onion, thinly sliced crosswise
1 large head escarole, washed, tough stems removed and coarsely chopped
1 sprig fresh oregano
Crushed red-pepper flakes
1. Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown.
2. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes.
3. Add escarole, oregano, and red pepper flakes; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.
These spicy beans pair wonderfully with your favorite meat or vegetable hot off the grill.
1 pound Pinquito beans, or other dried bean of your choice
3 cloves garlic, minced
2 bell peppers, preferably 1 green and 1 orange or red (for color), seeded and diced
1 Walla Walla sweet onion, diced
2 teaspoons chili powder
1 teaspoon ground cumin
Sea salt and fresh ground pepper
1. Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
2. Drain and rinse the beans, and then place them in a large pot. Add the garlic, bell peppers and the onions. Cover them with about an inch of water.
3. Next add the chili powder and cumin, plus a large pinch each of salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you’d prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
Variation: For extra depth of flavor, add chopped chorizo sausage into the pot at the same time as the garlic, onions and peppers.
Nothing perks up the taste buds quite like the flavors of the Southwest. Explore the region’s smoky, spicy flavors by firing up the grill for this week’s housemade dry rub seasoned with garlic, thyme and smoked sea salt (just pick your meat or veggie main!), then use the signature cornbread mix and premium dried beans to craft cookout-friendly sides. Combined with a plethora of fresh produce ranging from rainbow cherry tomatoes and fennel to cherry plums and red grapes from the Bella Luna grapehouse, this spectacular supper will do the Southwest proud.
Here are a few recipe ideas for the week:
These spicy beans pair wonderfully with this week’s cornbread and your favorite meat or vegetable hot off the grill.
Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet butter and honey.
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.
Fresh Fennel, Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.