The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.
- 8 3/4"-thick slices crusty bread
- 6 tablespoons olive oil, divided, plus more
- Kosher salt, freshly ground pepper
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 2 15-oz. cans cannellini beans, rinsed
- 1 bunch kale or mustard greens, ribs removed, leaves torn into bite-size pieces
- 1/2 cup low-sodium vegetable or chicken broth
- 1 tablespoon fresh lemon juice
Heat a large skillet over medium heat. Brush bread on both sides with 4 Tbsp. oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.
Increase heat to medium-high and heat remaining 2 Tbsp. oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.
Serve beans and greens mixture over toast, drizzled with oil.
Nutritional ContentCalories (kcal) 630 Fat (g) 26 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 84 Dietary Fiber (g) 14 Total Sugars (g) 4 Protein (g) 22 Sodium (mg) 810Reviews Section
- 1/4 cup natural, unblanched almonds
- 3 tablespoons extra-virgin olive oil
- 1 small onion (about 2 ounces) or 1 shallot, thinly sliced into rounds
- 1 pound assorted young leafy summer greens, well washed and dried
- Coarse salt and ground pepper
- 1 garlic clove, minced to a paste
- 8 slices rustic bread, 1/2-inch thick and 4 inches across, toasted
- 2 ounces firm goat cheese, cut into 8 slices
- 2 teaspoons sherry vinegar
Cook almonds in a large skillet over medium heat, tossing occasionally until fragrant and crisp, about 7 minutes. Remove from heat. Once almonds have cooled, place in a food processor and process until finely ground set aside.
In the same skillet, heat 1 tablespoon oil over medium-high. Add onion and cook, stirring constantly until tender, about 4 minutes. Working in batches, add greens, season with salt and pepper, and stir to combine. Cover for 1 minute to steam, then add remaining greens. (Depending on the size of your pan, you might need to do this in a few batches, steaming one until wilted and then adding another.) Uncover and cook 1 to 2 minutes until greens are tender and water has evaporated. If water remains in pan, drain, and cool greens to room temperature.
In a small bowl, combine ground almonds, garlic, and remaining 2 tablespoons oil season with salt and pepper.
Spread a teaspoon or so of almond mixture on each slice of bread. Top with a slice of cheese. Toss greens with vinegar and place on top of the cheese.
Chickadee Creek Farm
A few of our recipes that are easy, delicious, and quick enough for a farmer’s schedule!
Crunchy Turnip Salad (scroll down)
Using and storing your ginger
Baby ginger does not need to be peeled- it has no skin, or tough internal fibers. It can be sliced, diced, minced, grated or juiced in a juicer or garlic press. The leaves can be crushed and used to make tea. Slices of the root can also be boiled to make teas. The stems can be cut lengthwise and used to flavor a dish while cooking. Use it in stir-fry, in making rice (just add ginger when cooking rice), with lentils, in baking, and in teas. Because it lacks fibers, baby ginger can be sliced thin as a sushi garnish or candied.
Storing your Ginger: Baby ginger freezes perfectly. Trim off greens and place root in a bag or container, and then into your freezer. It grates nicely while frozen. Repeated thawing is not recommended.
Ginger is reported to have many health benefits, the most certain being easing nausea from motion sickness and morning sickness. Wikipedia has an extensive cited entry on the subject.
Blueberry, Arugula and Fennel Salad
-2 bulbs fennel thinly sliced (I used a mandolin)
-1 teaspoon apple cider vinegar
Put these all in a mixing bowl together (except for parmesan) and smash it all up so the blueberries are crushed into it all. The oil and vinegar work into the fennel and arugula, making them slightly more mild. Chill it for half hour or so, and then add grated parmesan, as much as you prefer.
Boc Choy and Black Bean Salad
1 15oz can black beans (or equivalent freshly cooked)
1 crushed or chopped clove garlic
¼ cup olive oil (optional: add a little sesame oil for flavor)
Chop up boc choy stems and leaves into 1 inch strips. Chop garlic and onions and mix with bok choy and black beans. Mix together vinegar, mustard, and oil and pour over salad and toss. Cover it up and throw it in the fridge for at least an hour (a few hours is better especially if you’re using big bok choy). Add salt and pepper to taste.
Boc Choy with Ginger and Garlic
1-2 tablespoons fresh ginger, minced
Heat olive oil in skillet on medium heat. Add ginger, garlic, and chopped boc choy stems and cook for 1 minute. Add the rest of the boc choy and the soy sauce and cook 3 to 5 minutes, until the greens are wilted. Season to taste with black pepper. Serve over rice.
1 clove garlic finely diced
After all that chopping, just throw it all in a bowl and mix it up. Eat immediately, or let the flavors meld together for a couple hours in the fridge. Great with some crusty bread.
Braised Swiss Chard and Leeks
1 bunch Swiss Chard, chopped
Heat oil in large pan over medium heat, add leeks. If using chard stalks, add them, too. Season with salt and pepper. Cover, reduce heat and cook until tender, about 8 minutes. Add chard leaves cover. Simmer until wilted, about 5 minutes. Serve at once. 4 servings.
Cherry Tomato – Swiss Chard Omelette
2 tbsp. grated cheddar cheese
Slice onion and sauté in buttered pan. Add cherry tomatoes, and mash them up when they begin to soften.Add chopped greens from swiss chard, and a dash of salt. Sauté until greens are wilted, then remove from pan and set aside.
Beat eggs together with a dash of milk and pour into buttered pan. Drop veggies onto half of the eggs, and sprinkle grated cheese on top.
Fold empty half of eggs when they are cooked enough to move, and then flip the entire omelette. Let cook another minute and serve. Enjoy!
Collards and Peanut Sauce
5 carrots chopped1 tsp cumin
Sautee scallion in olive oil for 4 minutes, then add spices. Add collards and carrots, cook 2-3 mins. Add water and peanut butter, mix thoroughly, and cook until carrots are tender. Serve over rice or quinoa and enjoy!
Cranberry Sauce twisted with Ginger
2 pints fresh cranberries
2 tbsp grated Chickadee Creek Ginger
Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, occasionally stirring, for about 10 minutes. Remove from heat. Cool to room temperature. You may refrigerate, covered, for up to 3 months.
1 1/2 C packed coarsely grated daikon radish
1 ½ C Vegetable oil for frying
Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
How to use Fennel
When raw, the texture of fennel is cold and crisp. Take advantage of the refreshing crispness by thinly slicing the bulb into salads or slaws. When caramelized, fennel tastes almost like anise candy, and it acts as a wonderful flavor base.
Fennel leaves can be chopped up and used to flavor any number of dishes, either hot or cold, much like you would use any other culinary herb. Use it in dishes that also feature citrus, or in any dish that reminds you of spring.
Honey Ginger Carrots
1 pound carrots, diagonal sliced in hearty disks
Steam until tender but firm.
2″ knob young ginger, minced
Add carrots to skillet, stir to coat. To achieve some browning on the carrots (optional), turn skillet to high heat until carrots have browned. Watch carefully, stirring as needed to keep from getting over cooked.
1 bunch kale, washed and thoroughly dried
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Experiment with your favorite spices.
Potatoes with Basil and Garlic
Slice potatoes into ¼ inch rounds, chop onion and garlic, and add to a pot or pan with butter or olive oil. Sprinkle on 1 tsp. Cover and cook on med high heat, stirring occasionally. When potatoes are fork tender, stir in coarsely chopped basil. If you like your potatoes creamy add ½ cup of milk with the basil and stir vigorously. Add more salt and pepper to taste. Enjoy!
Roasted Beets, Potatoes, or Sweet Turnips
Desired quantity of beets, potatoes, or turnips
Preheat oven to 375 degrees. Scrub and quarter beets, potatoes, or turnips. No need to peel: our produce is fresh and organic. Lay flat on a roasting pan. Drizzle olive oil and toss vegetables until they appear lightly coated. Sprinkle on desired amount of salt. Bake at 375 degrees for 45 minutes, stirring after 30 minutes.
Rosemary-Garlic Roasted Potatoes
Four pounds potatoes, scrubbed, halved
2 heads garlic, cloves separated
4 tablespoons rosemary, chopped
Preheat oven to 400 degrees. In a large bowl, toss potatoes and garlic cloves with rosemary. Toss with olive oil to coat lightly and add salt and pepper to taste. Lightly oil a pan and spread potatoes out into one layer. Roast for 30 to 45 minutes or until tender and browned.
Sesame Snow Peas with Mustard
1 bunch mustard chopped in slivers
2 carrots chopped into match sticks
2 tsp olive oil or butter
Heat oils in skillet over high heat for about 30 seconds. Stir fry all vegetables for 4 minutes, then add soy sauce. Serve over brown rice or quinoa.
Summer Squash and Green Beans
Slice squash into ¼ inch rounds, chop onion and garlic, and add to a pot or pan with butter or olive oil. Sprinkle on 1 tsp. Cover and cook on med high heat, stirring occasionally. Remove tips from beans, cut in half, and add. When squash begins to look translucent, stir in coarsely chopped basil. Add more salt and pepper to taste. Enjoy!
Spring Turnip Salad
Greens from Turnips (or Arugula)
-Clean and thinly slice turnips & Clean and chop greens and set aside in bowl for serving
-Sauté ¼ cup chopped walnuts or pecans
then add dressing & mix till warm
– toss warm mix into greens and turnips and serve
Tomato Sauce: Fresh and Simple
2 quarts sauce-type tomatoes, quartered
1 bunch of basil. Leaves picked off and coarsely chopped
Put quartered sauce tomatoes in sauce pot with onions and garlic. Simmer for 45 minutes, stirring and gently mashing the tomatoes down occasionally. After 45 minutes, turn off heat, add basil and stir in, then allow to cool down. Sauce thickens upon slight cooling. Enjoy!
Tomato Tart- easy!
1 cup grated Gruyere cheese (or your favorite kind)
Finely chopped basil for garnish
Preheat oven to 275 degrees. Slice tomatoes into ¼ inch pieces. Spread mustard on the bottom of the crust and add grated cheese. Layer on tomatoes, overlapping to entirely cover the cheese. Sprinkle with salt and pepper and bake for 40 minutes. Garnish with basil and serve!
BBQ Sausage, Beans and Greens
BBQ Sausage, Beans and Greens is an easy gluten-free dinner recipe that calls for just 7 ingredients, and is packed with protein, vitamins, and minerals.
This post may contain affiliate links.
I’ve been on a skillet dinner ROLL over these past couple of weeks! First Sweet Chili Sesame Shrimp & Zoodles then Lick Your Plate Coconut Chicken Curry (<< fantasize about this recipe every single day,) followed closely by Korean Beef Lettuce Wraps. What can I say, Mama no likey washing a dozen dishes in order to get dinner on the table.
Anyway, dust off your cowboy boots and stetson hat – we’re goin’ country for dinner tonight. BBQ Sausage, Beans and Greens feels like something you’d unpack from a bandana then simmer in a tin can over an open flame under the stars…or you know, in a skillet on the stovetop inside your home. The bugs have been a nightmare this summer, y’all!
I found a similar recipe for BBQ Sausage, Beans and Greens from Eating Well earlier this summer and have been dying to share it with you ever since. The title immediately sucked me in because hello, smoked sausage (you can take the girl out of Eastern Europe…) and also creamy beans, one of Lincoln’s favorite foods, plus greens to healthify things up. This skillet dinner is a play on baked beans which I happen to adore, but unlike it’s super sweet counterpart it’s definitely on the savory side.
Sauteed kale, sliced sausage, and creamy white beans are simmered in a mixture of your favorite BBQ sauce, water, and tomato paste in – you guessed it – just 1 skillet. And in like, 20 minutes, too! The dish is incredibly filling, full of vitamins and minerals from the beans and greens, plus it reheats fabulously making it an awesome option for easy lunches.
I served my BBQ Sausage, Beans and Greens as an entree with gluten-free cornbread on the side, though you could absolutely serve these as a baked bean alternative if regular baked beans are normally too sweet for your liking.
Gluten-Free Homestyle Beef and Noodles
So what say you fellow cowgirls and cowboys? Shall we light a fire (or turn a knob!) and get to cookin’?
Start by heating 1 Tablespoon extra virgin olive oil in a large, 12″ skillet (cast iron if you have it) over medium-high heat. Add 4 cups chopped kale and 1 chopped shallot or onion then saute until the kale has wilted, 2 minutes. Add 12oz fully cooked smoked sausage that’s been sliced into coins (I used Johnsonville Polish Kielbasa) then saute until the kale is tender and the sausage is browned, 5-7 minutes.
Next add 2, 15oz cans Great Northern Beans that have been drained and rinsed, plus a mixture of 1/2 cup of your favorite BBQ sauce mixed with 1/2 cup water and 2 Tablespoons tomato paste. I used Stubb’s Sticky Sweet BBQ Sauce which I’ve been slathering over ALL THE GRILLED MEATS this summer! That is to say, I like it a lot.
Place a lid on top then turn the heat down to medium and simmer for 2 minutes before scooping into bowls and serving. I paired my BBQ Sausage, Greens and Beans with freshly baked, gluten-free cornbread. Gotta give it up to Krusteaz and their epic honey cornbread mix! I hope you enjoy this EASY, hearty and healthy meal, everyone!
- 1 bunch beets with
- ¼ cup olive oil, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (Optional)
- salt and pepper to taste
- 1 tablespoon red wine vinegar (Optional)
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Bruschetta Cheese Spread
Memorial Day is quickly approaching which to me is the start of the summer entertaining season. One of my favorite summer appetizers is a plate of simple tomato bruschetta. What can be more natural than thin slices of crusty Italian bread grilled, brushed with good quality olive oil and topped with a mixture of chopped ripe tomatoes, fragrant fresh basil, and just a little garlic? The problem with serving this to guests when they are standing around with a glass of wine is that the tomatoes do not stay on the bread and it can get quite messy. This recipe is an excellent variation for this problem when entertaining because the recipe can serve a crowd, can be prepared the night before, and everyone can help themselves at their leisure.
This spread is first formed into a ball which needs to be prepared hours ahead of serving, or even the night before to allow the cheese mixture to firm. In fact, I find the flavors in this spread actually improve when prepared ahead of time as it will enable all the ingredients to meld together creating a delicious flavor. Just before serving, roll the ball into the breadcrumbs, grill the bread slices, and garnish the bruschetta spread with fresh chopped tomatoes and basil. This would be an excellent appetizer for the upcoming Memorial Day holiday or for any upcoming summer entertaining.
Deborah Mele 2018
Tuscan White Bean Bruschetta
An easy way to use up leftover cooked beans, yet a delicious appetizer that tastes celebratory and rustic at the same time. A win-win!
It’s been all flageolet beans, all the time, around here lately, but that’s what happens when you cook up a pound at once and then keep finding new ways to enjoy their deliciousness. This recipe is quite simple, uses basic pantry staples, and is a great way to use the tag ends of frozen kale or other leafy greens that have been cluttering up the freezer. I’m sure that this is tastiest with home-cooked beans, but what with all the layers of flavor from spicy greens, sauteed onions, balsamic vinegar and rich chicken stock, you could get by with canned white beans in a pinch. Serve on top of crusty, toasted baguette slices and watch it disappear!
Adapted from Tuscan-Style Grilled Bruschetta in Your Organic Kitchen by Jesse Ziff Cool
Tuscan White Bean Bruschetta
- 3 tbsp olive oil
- 4 cloves garlic, minced
- about 8 cups mixed leafy greens (I used kale, turnip greens and baby spinach, but any spicy leafy green will do), washed well and spun dry, roughly chopped
- 2 tbsp balsamic vinegar
- 1/2 tsp Kosher salt, divided, to taste
- 1/2 tsp freshly ground black pepper, divided, to taste
- 1/2 large red onion, diced
- 2 cups cooked white beans (I used flageolet, but any creamy white bean will do)
- 2 tsp dried oregano (or 4 tsp chopped fresh oregano)
- 1 cup vegetable or chicken stock
- 1 baguette, for crostini
- Heat about half of the olive oil in a large skillet over medium heat. Add garlic and greens sauté until greens are wilted and very tender, about 5 minutes. Transfer greens mixture to a bowl, add vinegar, salt and pepper to taste. (I used about 1/4 tsp of each here). Set aside.
- Preheat the oven to 350 degrees F.
- Using the same skillet, heat the rest of the olive oil until hot but not shimmering add onions and sauté over medium heat until softened, about 5 minutes. Add beans, broth and oregano and simmer over medium heat until broth thickens and limited liquid remains, about 10 minutes. Transfer bean mixture to a plate or large, flat bowl and lightly mash with a fork or potato masher (I like a chunky texture so I leave some of the beans intact). Stir well, taste, and add salt and pepper as necessary (I added the remaining 1/4 tsp of each here).
- Slice the baguette thinly. Spread bread pieces out onto a baking sheet and toast until crisp and just begining to color, about 5 minutes (if you wish, you may drizzle the bread with olive oil for a richer crostini). Remove from the oven and serve warm crostini with a layer of greens, then a layer of beans.
- The greens and beans may be made ahead and held, separately, at room temperature prior to serving. Warm greens in a skillet, or in the microwave, prior to assembling crostini.
- Any mix of spicy, leafy greens will work: the original recipe called for mustard greens.
- It strikes me that a 1/2 cup of white wine wouldn’t be amiss in the bean broth I may try that next time.
- Navy beans are available locally at Cayuga Pure Organics.
The beans and greens may be made up to 2 days in advance and stored, refrigerated, prior to use. Allow beans to come to room temperature, and re-heat greens before serving. Crostini are best on the day of toasting.
Bruschetta, Greens And Grains Breakfast Bowl
We’re taking grain bowls to the next level with this vegetable-packed quinoa breakfast bowl. Chock-full of greens and sun-dried tomato bruschetta, this meal will start your day off on the right foot.
- 1 pound cooked quinoa
- 1 (7.05-ounce) jar DeLallo Sun-Dried Tomato Bruschetta
- 4 tablespoons DeLallo Extra Virgin Olive Oil, divided
- 4 green onions, white and light green parts, finely chopped
- 2 cloves garlic, minced
- 2 heaping cups chopped kale
- 2 heaping cups chopped swiss chard
- 2 tablespoons chopped fresh chives
- 4 large eggs
- In a large bowl, combine cooked quinoa with bruschetta. Toss to coat.
- Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onion and garlic. Sauté until soft, 1 to 2 minutes. Add the greens. Sauté until wilted, 3 to 5 minutes.
- Add garlicky greens to the quinoa mixture and toss well. Divide the mixture evenly into 4 serving bowls.
- Heat remaining oil in a nonstick skillet over medium-high heat. Crack eggs into skillet and season with salt and pepper. Cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.
- Top each serving bowl with an egg and serve.
Skillet Bruschetta with Beans and Greens - Recipes
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Skillet Bruschetta with Beans and Greens - Recipes
One-pan dinners are all the rage and for a fantastic reason. The dishes! Or lack thereof. If you can cook your whole dinner in one pan, then you only have one pan to wash. Sweet, right? Also, usually, the recipes come together really quickly and easily. That&rsquos definitely the case with this one-pan Mexican dinner. It&rsquos a Tex-Mex style meal with ground beef, black beans, rice, tomatoes, and cheese. Such tasty flavors. Everyone in my family deeply loves this one.
What you&rsquore going to do is saute an onion in some oil then add some ground beef and seasonings. If you don&rsquot have the seasonings in the ingredient list on hand, you can actually even use taco seasoning. They&rsquore nearly the same, you can check out what makes them so similar if you&rsquore curious, too.
Then you stir and cook until it&rsquos browned. Go in and add some uncooked white rice, canned tomatoes, beans and broth. Bring it up to a boil, reduce to a simmer and cover it up. From that point it takes about 20 minutes until the rice is tender. You could eat it right then. But for me, something is missing. The cheese!
Stir up everything in the skillet then sprinkled it with some nice aged cheddar cheese. Put the lid back on so it can melt. To serve this up, I like to add some chopped fresh tomatoes and green onions. Sour cream or Greek yogurt dolloped on top would be a good thing. Slices of avocado or guacamole would also not be turned away.
We usually like to scoop this mixture onto salad greens, making something like a taco salad. It can go over tortilla chips instead. Or just have it on its own. If I have leftovers, I spoon it into thermoses and add broth for a Mexican Soup in the kids&rsquo lunches the next day. Oh! I love these thermoses because the insert can go in the microwave. I can scoop in their lunch and microwave it to heat it through. Then the plastic goes into the insulated container. Very cool. Or not cool. Hot! Ha!