Creamy White Bean Soup with Tadka

Ingredients

  • 3 tablespoons plus 1/3 cup olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 large jalapeño, finely chopped
  • 1 2″ piece ginger, peeled, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • (2) 15.5 ounce cans of white beans, rinsed
  • 4 cups low-sodium vegetable broth
  • 1 bunch kale greens, ribs and stems removed, and chopped
  • juice of 1 lime
  • 1 tablespoon cumin seeds
  • 2 teaspoons mustard seeds
  • cilantro leaves

Instructions

  1. Heat 3 tablespoons oil in a large heavy pot over medium-high heat. Add onion, garlic, jalapeño, ginger, kosher salt, and black pepper. Cook, stirring occasionally, until vegetables are softened and onion is stating to brown at edges (8-10 minutes).
  2. Sprinkle garam marsala and turmeric over vegetables, stir in and cook until fragrant (1-2 minutes).
  3. Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans (15-20 minutes).
  4. Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper.
  5. Heat remaining 1/3 cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook swirling, until fragrant and mustard seeds begin to pop, about 1 minute. Remove *tadka from heat.
  6. Divide beans and greens among bowls and top with tadka and cilantro.

Note: Tadka is a core technique in Indian cooking where spices bloom in fat to extract bold flavors. The highly perfumed fat and its contents are either spooned onto a finished dish (which often incites a flourish of crackling and sizzling) or incorporated during cooking.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in the May 2022 edition of Bon Appétit Magazine.

Creamy Italian Sausage, Gnocchi & Kale

Ingredients

  • 16 oz. hot Italian sausage, casings removed
  • 1/2 cup yellow onion, finely chopped
  • 2 teaspoons garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup low-fat milk
  • 1 teaspoon red pepper flakes
  • 6 oz. kale, chopped
  • 16 oz. potato gnocchi
  • 2 teaspoons fresh ground black pepper
  • 1/3 cup heavy cream
  • 1/3 cup parmesan cheese, finely shredded

Instructions

  1. In a large skillet, over medium heat, cook and break apart sausage until cooked through (about 6 minutes). 
  2. Drain sausage and transfer to a plate lined with paper towels.
  3. Over medium heat, in the same pan, add onions and sauté about 4 minutes, or until translucent.
  4. Add garlic and sauté until fragrant, about 30 seconds. 
  5. Stir in chicken broth, milk, and red pepper flakes. Bring to a simmer. 
  6. Add in kale, cover skillet and let steam until wilted (about 2 minutes).
  7. Stir in gnocchi and season with pepper. Cover and cook until tender and most of the liquid has been absorbed, about 5 minutes.
  8. Add cream, parmesan and cooked sausage. Serve warm with additional parmesan.

Thanks to the original recipe found here.

Sausage, Apple, & Cranberry Stuffed Butternut Squash

Ingredients

  • 2 med/large butternut squash
  • 3 Tbsp avocado oil or olive oil, divided
  • Sea salt and black pepper
  • 1 lb Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp fresh sage leaves, minced
  • 1 Tbsp fresh rosemary leaves, minced
  • 1 Tbsp fresh thyme leaves, minced
  • 3 cups kale chopped
  • 1 medium apple, chopped (honeycrisp or pink lady)
  • 1 cup pecans, chopped
  • 1/2 cup dried cranberries

Instructions

  1. Preheat your oven to 425° degrees F and prepare a large baking sheet with parchment paper.
  2. Cut open each butternut squash lengthwise so you have 4 long halves. Scoop out the seeds and strings, then drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper.
  3. Place halves face down on the baking sheet and roast in the preheated oven for about 30-40 minutes, or until softened (check at 30 minutes).
  4. Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Cook sausage into the skillet until almost done.
  5. Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant.
  6. Add in the fresh herbs and continue to cook for another minute.
  7. Stir in the kale, apples, and pecans, and cook for another minute or two until just softened.
  8. Remove from heat, stir in the cranberries, and season the mixture to taste with sea salt and black pepper.
  9. Once the squash is done, allow it to cool until you are able to scoop out the squash, leaving about 3/4” border around the sides and bottom.
  10. Stir the scooped out squash into the sausage mixture.
  11. Generously fill the sausage mixture into the squash boats.
  12. Place filled squash boats onto the the baking sheet and broil on high until the top of the stuffing and squash are golden brown, 2-4 minutes or so.  
  13. Garnish with additional fresh herbs, salt, and pepper to taste.

Thanks to the original recipe found here.