Broccoli and White Bean Soup
Tempeh Croutons, Microgreens
I’ve got a corned beef brisket cooking on the stove top right now, but that won’t be ready in time to share with you for St. Patrick’s Day dinner. I do, however, have a gorgeous striking spring-green soup here.
It’s vibrant and velvety and vegan. It screams of springtime with its verdant color and micro purple princess flowers which have a delicate texture and mild green pepper flavor. Tempeh croutons add just the right amount of crunch and earthiness.
This Broccoli and White Bean Soup is hearty enough to be served as a satisfying lunchtime meal, one that is healthy and happy… chock-full of protein, veggies, and fiber.
Broccoli and White Bean Soup Recipe
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Cauliflower Velvet Soup
Cheddar, Crispy Rice, Chili Oil, and Chive Garnish
The silky smooth texture is achieved by the addition of cannelini beans and the action of a high-performance blender. Tasty, oh yes, but it is that velvety texture that makes the soup so extraordinary. It could easily be served naked…
…but the cream-colored blank canvas begs for something jazzy, cheesy, toasty, spicy, crunchy, and green. Queue up cheddar, crispy rice, toasted sesame chili oil, and chives.
Cauliflower Velvet Soup Recipe
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Roasted Chicken with Red Kale and White Beans
Do we really need another roast chicken recipe? Or more kale?
Let me tell you why we do.
First, perfect roast chicken is just that. Perfect. Crispy skin, juicy, flavorful. Second, healthful kale has two textures – the kale cooked under the chicken is tender, the kale surrounding the chicken is crunchy. Below the kale is a layer of velvety cannellini beans bathed in olive oil and chicken juices with oregano, thyme, and onion playing supporting roles.
Beyond deliciousness, this casserole is super-easy to prepare, economical, loaded with protein and fiber, nutritious, and low-carb too. Dinner tonight?
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Grilled Wild-Caught Mahi Mahi
Cannellini Bean, Meyer Lemon Confit, Kalamata Olive, Italian Parsley, Scallion Salad
Hello Dads. Hello Grilled Fish. We want our beautiful grilled fish to be the star at the table. No heavy sauces, no overpowering seasonings. Light, fresh, and fabulous. Here mahi mahi filets were brushed with olive oil and seasoned with salt and pepper, then grilled over medium high heat until just cooked all the way through.
They’re served over this bright fresh salad that takes only a couple minutes to prepare. The highlight is the Meyer lemon confit which adds a deep sweet-salty-lemony component. Whole Italian parsley leaves are vibrant and intense, great paired with the creamy cannellini beans, sliced green onion, and Kalamata olives.
And Dads, we know most of you love thick juicy steaks, but perhaps you’re planning to eat a bit lighter this summer? Well, this heart-healthy, very satisfying dish is for you. Happy Father’s Day.
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Fresh Pacific Swordfish
Braised in Tomato Jalapeño Caper Sauce
Over Cannellini Drizzled with Olive Oil
A recipe in the January issue of Food & Wine caught my eye. They made theirs with penne pasta and flaked the swordfish. Here I serve the intact filet over white beans. The swordfish is braised in a zesty tomato sauce with anchovy, garlic, jalapeño, capers and white wine.
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