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Posts Tagged ‘artichokes’

by Sarah Steimer

Greens with pasta, artichokes, salame and beans

I grabbed a beautiful bag of greens (grown in the city!) at a farmer’s market recently and wanted to highlight it beyond just throwing them in a bowl. The salame can be optional here, I honestly just had a craving! It could certainly be made meatless and have the same impact.

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by Sarah Steimer

Can't find baby artichokes? Use canned artichoke hearts. Baby artichokes are pretty earthy, and I think Bill actually would have preferred the canned hearts instead (but he still liked this dish well enough).

Can’t find baby artichokes? Use canned artichoke hearts. Baby artichokes are pretty earthy, and I think Bill actually would have preferred the canned hearts instead (but he still liked this dish well enough).


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by Sarah Steimer

I used some of the last of my winter fingerling potatoes in this chili. You can use a regular potato instead, but I like the pink tint some of my Red Thumb fingerlings added.

  • 1/2cup onion, chopped
  • 1 15-ounce can navy or great northern beans, rinsed and drained
  • 1 potato, diced OR a large handful of fingerling potatoes, diced
  • 1/2 cup canned artichoke hearts, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 cup vegetable broth
  • 2 tablespoons lime juice

Heat a couple of tablespoons of olive oil a medium pot or Dutch oven. Add onions and cook until softened.

Add the beans, potatoes, artichoke hearts, garlic, oregano, cumin, chipotle pepper and lime juice. Add the vegetable broth and bring to a boil. Reduce the heat and let the chili simmer for 15-20 minutes, or until the potatoes have cooked through.

Makes about two servings.

Recipe adapted from: The Mosaic Kitchen

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