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    roast squash, brothy beans, and tender wilted radicchio

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roast squash, brothy beans, and tender wilted radicchio

recent posts

  • creamy chanterelle & broccoli tagliatelle
  • a rhubarb (and strawberry) macadamia nut cookie
  • a crispy chickpea caesar
  • beetroot sauce (for grains, salads & pasta)
  • on eating with the seasons

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from a slightly tired bunch of chard to a gorgeous from a slightly tired bunch of chard to a gorgeous, delicious plate of golden & green risotto — some dreams really do come true 🥹🥬 I bought the chard with the very best intention of eating it asap (even though I don’t really like chard) and ended up letting the poor thing go a bit limp. I know that drooping floppy greens are lovely in stews and can make for some great pasta sauces, but I wasn’t really in the mood for stews or pasta, so I opened the cupboard and ended up finding myself drawn to a box of rice, an onion, and a jar of stock powder. the rest, as they say, is history. made risotto as usual, the only difference being that I added diced chard stems along with the onion at the start, and blanched some chard leaves and garlic (then whizzed them along with salt and olive oil) to make a paste. cooked the risotto by toasting the rice with the sizzling onion and chard, deglazing with white wine, ladling in stock and stirring vigorously for a leisurely amount of time, as one does, and whipping in a mildly shocking amount of butter once things were looking pleasantly soupy and al dente. stirred the paste in at the very end, then garnished the plate with evoo, lemon zest, and parm. perfection! I think I may have been eating chard wrong all along.
embracing the hungry gap by reminding myself of th embracing the hungry gap by reminding myself of the joys to come! { pictured: some things I bought and grew and foraged and cooked these last few springs } 😌💛🐣🌼💐 hope you’re all eating well!
gently sauté some fennel & garlic in olive oil unt gently sauté some fennel & garlic in olive oil until sweet and translucent, then use those fragrant aromatics + the infused oil as a base for a big pot of slowly simmered brothy white beans. just as the beans are becoming tender, whizz up some blanched greens along with a bit of broth to make a loose sauce, then swirl that sauce into each bowl of beans to make a soothing green soup. top with delicate fennel fronds and a soft crumble of feta — then (if you like) serve with thickly sliced sourdough bread, for extra comfort and delight ✨
big white beans & potatoes cooked in well-seasoned big white beans & potatoes cooked in well-seasoned flavoursome stock, fresh greens, a soft-boiled egg, herbs + a lemony mustard vinaigrette 🌷 perfect for a solo meal (which in itself is a great excuse to linger over a bit of slow weekend reading at the table) 😌📖🗞️ happy sunday!
a delicious little mess 💛 one little gem lettuce, a delicious little mess 💛 one little gem lettuce, bottom trimmed, sliced in half lengthwise + one quick dressing* + one quick garnish: freshly cracked black pepper, crushed chili flakes, smoked paprika & sliced green onions 😌 so simple, so good. ⁣ *roughly: ⁣ • 1 tsp mayo⁣ • 2 Tbsp fresh lemon juice⁣ • 1 tsp lemon zest⁣ • 2 Tbsp extra virgin olive oil⁣ • 1 tsp dijon mustard⁣ • 1/8 tsp garlic powder⁣ • 1/8 tsp onion powder⁣ • 1 generous pinch sea salt⁣ ⁣ add ingredients to a bowl and whisk together to combine — taste & adjust! ✨
meltingly soft leeks on a bed of creamy white bean meltingly soft leeks on a bed of creamy white beans. feels like it maybe shouldn’t work, but the textural contrast between the starchy cannellini beans and the gently fibrous leeks really does keep each and every bite interesting. add to that a soothing fennel broth and a tangy-but-mellow lemon shallot dressing, and you’ve got yourself a really comforting way to brighten up what might be an otherwise dark and gloomy day ⛅️😌
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