Greens and Beans

2 cups stock (veggie or chicken)
1 14 oz can cannellini beans (or any white bean) - do not strain
3-4 cloves garlic - thinly sliced
2-3 shallots (or 1 small onion) - minced
1 bunch Greens (kale, spinach, chard, whatever you like) - washed and torn into pieces
1/4-1/3 cup white wine (optional)
1 lemon (optional)
parmesan cheese (optional - but is it really?)
olive oil
red pepper flakes
salt and pepper

Serves 2

Heat olive oil in a soup pot over med. Saute shallots (or onions) until translucent. Add garlic and saute until fragrant. Add a little white wine and cook down. Add greens and toss with red pepper flakes. Saute until greens are wilted. Add beans (with juice) and stock. Bring to a simmer and season with s&p and red pepper flakes to taste. Add a squeeze or two of lemon. Serve with bread. You won't be sorry.

Dave and I went to Buffalo for Thanksgiving and were lucky to have Dave's cousin, Lou, join us at his parent's house. Going to Buffalo is always about food, there is so much delicious food there! Our last night we went out for Italian at Michael's and Lou ordered Beans and Greens. I'd never heard of it before but it seems like a pretty common Italian dish. This is the soup version and it's the easiest soup I've made yet. Where have you been all my life? I forgot the lemon when I made this and it was just fine but I imagine it would only make the soup better.

Amazing quinoa

1/2 quinoa - rinsed
3/4 cup water
1/2 white wine
2 shallots - finely chopped
1 clove garlic - minced
1 T chopped fresh herbs (sage, rosemary, thyme)
Lemon zest
Salt and Pepper
Olive Oil

Heat olive oil in a saute pan. Saute shallots until translucent. Add garlic and saute until fragrant. Add fresh herbs and saute a few seconds more. Add quinoa and saute until it starts popping or smells nutty. Add wine and cook it off (cook until wine is almost evaporated). Add lemon zest, salt and pepper and water. Bring to a boil, cover, lower heat and simmer until done - about 15-20 minutes.

So I've made quinoa a few times. It's a nice light side that's quick and it is also good in a salad. I've also tried to dress it up in the past but I hit the jack pot tonight. I was making roast chicken and used leftover fresh herbs from that. This quinoa is truly amazing!

Lemon Basil Pesto

(makes 1 cup)

Ingredients:
1 lemon (zest and juice)
1/2 cup basil (packed)
1 clove garlic
2 tablespoons pine nuts (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
salt and pepper to taste

Directions:
Place everything into a food processor and blend.

I served this with pan seared chicken, broccoli and bow-tie pasta (farfelle). It turned out so delicious! The lemon lightens it up and gives it a nice spring flavor. I'm going to try this with asparagus in the next few weeks when they are in season. I got the pesto recipe here.