Braised White Beans

We first had these in a Greek restaurant called “Zoe’s Kitchen.” My sister figured out a way to duplicate the amazing white beans they make. These are finger-lickin good. You need a few hours to let them simmer.


4 cans white beans (great northern) drained but not rinsed

4 cloves garlic

1 onion

fresh rosemary, 1-2 sprig

1/4 c. olive oil plus 2 T

salt and pepper

chicken broth, about 1 cup


I used my ceramic Dutch oven pot so I could saute, boil, and bake in the same pot. If you don’t have an oven-proof pan, you will need several different pots. Begin by drizzling the pan with the 2 T of olive oil. Saute the onion with 1/2 t salt until soft, 5 minutes. Add the pressed garlic and cook until fragrant, 1 min. Then add the unrinsed beans, chicken stock, rosemary and 1/4 c olive oil. Cook on high until bubbly. Then turn the heat way down and simmer with the lid on for a nice long time. Keep your eye on it – you may need to add more chicken broth if starts sticking to the bottom of the pan. After an hour or so, use a potato masher (or spoon) to mash some of the beans, maybe half. Season with salt and pepper. Stir, and place in a 300 degree oven for another hour or so. Enjoy with corn chips, pitas, over brown rice, or out of the bowl!


Dairy-Free Mashed Potatoes

These are really good. I’d be lying if I said they wouldn’t be better with sour cream. But they are good. My milk-allergic toddler loves them!

Chop 2 lb baby red potatoes, or idaho white. I leave them peeled. Put in pot with water and bring to boil. Cook until tender and drain. Add about 3/4 cup of rice milk or chicken broth. Add a generous amount of salt and pepper. Add 2T dairy-free butter (Smart Balance Organic Whipped is my choice.).  Then drizzle in a little olive oil and mash all together until your desired level of lumpiness. Serve hot.

Jessica’s Oven-Baked Home Fries

This is the simplest thing ever. But we eat them once a week or more because they are so good! The key is to cook for a good long while!


– about 6 potatoes, any kind. Sweet Potato, Red, Russet, and Idaho work great.

– olive oil

-salt and pepper

– 1/2 an onion


Dice the potatoes into pieces about the size of a dice! 🙂 Chop the onion, not too small. Dump them in a bowl and drizzle with 3 tablespoons of olive oil, a good amount of salt and freshly cracked pepper. Spray a cookie sheet and dump the potato mix on it. Cook at 425 degrees for at least 35 minutes. Halfway through, remove pan and mix up potatoes. Enjoy!

Hummus and Tahini



1 clove garlic

1 (19 ounce) can garbanzo beans, half the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini (see recipe below)

1 clove garlic, chopped

1 teaspoon salt

black pepper to taste

2 tablespoons olive oil


  1.  In a food processor, chop the garlic.
  2. Pour garbanzo beans into food processor, reserving about a tablespoon for garnish.
  3. Place lemon juice, tahini, chopped garlic and salt in food processor. Blend until creamy and well mixed.
  4. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.




4 Tbsp sesame seed

1 tsp sesame oil

½ tsp sea salt

1-2 Tbsp warm water


  1. Lightly toast sesame seeds in a small pot over a stove on low heat. This should not take more than 5 minutes. Leave to cool.
  2. Grind your sesame seeds in the coffee grinder until smooth. Add in sesame oil and salt and grind again.
  3. Slowly add in water, about a tsp at a time until you are pleased with the texture.
  4. If you prefer a more runny texture – add a bit more water.
  5. Store in an airtight container in the fridge.

Bistro Chicken with Rosemary-Roasted Potatoes

Bistro Chicken with Rosemary-Roasted Potatoes


Yield:  4 servings


4 (6 ounce) skinned chicken breast halves

1/4 cup stone-ground mustard

1 tablespoon minced fresh or 1 teaspoon dried thyme

1 tablespoon minced fresh or 1 teaspoon dried marjoram

2 baking potatoes, each cut into 8 wedges (about 1 pound)

1 tablespoon olive oil

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

1 teaspoon olive oil

1 1/3 cups chopped onion

3/4 cup dry white wine

4 garlic cloves, minced

2 c. chicken broth

1 1/2 teaspoons cornstarch, if desired

1 tablespoon water


Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.

Preheat oven to 450°.

Combine potatoes and the next 4 ingredients (potatoes through pepper) in a medium bowl; toss well. Arrange potato mixture on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until tender, stirring occasionally.

While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté 8 minutes, stirring frequently. Add wine, and bring to a boil. Stir in garlic. Place chicken, breast sides up, on top of onion. Add broth, and bring to a boil. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Bring the broth mixture to a boil, and cook until reduced to 2 cups (about 15 minutes). If you would like to further thicken sauce, combine cornstarch and water; add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Pour sauce over the chicken.

Maple Sweet Potatoes

Yield: 4 servings

 4 med sweet potatoes

1 T. olive oil

1/4 c. pure maple syrup

1/4 tsp. salt

1/2 tsp. cinnamon

a pinch of nutmeg

 Preheat oven to 375 degrees. Wash and peel sweet potatoes and cut into 1inch pieces. Toss in a large bowl with remaining ingredients. Place mixture in a 9x13inch baking dish and roast until forktender, about 40 minutes.

Apple Slaw

Apple Slaw

 recipe by Reagan

Yield:  8 servings (serving size: 1 cup)



1/3 cup packed brown sugar

1/3 cup cider vinegar

1 1/2 tablespoons vegetable oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper


2 1/2 cups chopped Gala or other sweet apple

1 (12-ounce) package broccoli slaw

1 (3-ounce) package dried cranberries or cherries

2 tablespoons unsalted sunflower seed kernels


To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.

To prepare slaw, combine apple, broccoli slaw, and dried cherries. Drizzle with vinaigrette; toss well to combine. Sprinkle with sunflower seeds; chill for up to 3 hours.

Roasted Chickpeas

Roasted Chickpeas

Recipe by Julie
   – 3 cups canned chickpeas (Garbanzo Beans)
   – 3 T Canola or Olive Oil (enough to coat Chickpeas)
   – Any seasonings you want, you can go sweet or savory. I typically use
   cumin, paprika, garlic powder with lots of sea salt and pepper or you can do cinnamon and honey/maple/agave syrup

1. Preheat oven to 400˚F.  2. Toss chickpeas with spices and oil.
3. Put chickpeas on a baking sheet in a single layer.
4. Bake  for about 40 minutes, tossing chickpeas every 10 minutes.
5. Let chickpeas cool completely before serving.  They get crunchy after
 they have a chance to cool.
6. Store in an airtight container at room temperature.


(recipe by Cook’s Illustrated)

Tahini Sauce
1/2 cup tahini
1/4 cup juice from 2 lemons
1/2 cup water
2 medium garlic cloves (about 2 teaspoons), minced or pressed through a garlic press
6 ounces dried chickpeas (1 cup), rinsed, picked over, and soaked overnight in water to cover by an inch
5 scallions , chopped coarse
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
3 medium garlic cloves (about 1 tablespoon), minced or pressed through a garlic press
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 quarts oil , for frying


  1. 1. For the tahini sauce: Process all of the ingredients in a food processor until smooth, about 20 seconds. Season with salt to taste and set aside. (The sauce can be refrigerated in an airtight container for up to 4 days. Bring to room temperature and stir to combine before serving.)
  2. 2. For the falafel: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Drain the chickpeas, discarding the soaking liquid. Process all of the ingredients except for the oil in a food processor until smooth, about 1 minute, scraping down the bowl as needed. Form the mixture into 1 tablespoon-sized disks, about 1/2 inch thick and 1 inch wide, and arrange on a parchment paper-lined baking sheet. (The falafel can be refrigerated at this point for up to 2 hours.)
  3. 3. Heat the oil in a 5-quart large Dutch over medium-high heat to 375 degrees. (Use an instant-read thermometer that registers high temperatures or clip a candy/deep-fat thermometer onto the side of the pan.) Fry half of the falafel, stirring occasionally and adjusting the heat as needed to maintain 375 degrees, until deep brown, about 5 minutes. Transfer to a paper towel-lined baking sheet using a slotted spoon or wire spider and keep warm in the oven. Return the oil to 375 degrees and repeat with the remaining falafel. Serve immediately with the sauce.

Cuban Black Beans and Rice

CUBAN BLACK BEANS AND RICE(recipe by Cook’s Illustrated)Serve this recipe as a side dish or as a main course with a simple green salad. It is important to use lean—not fatty—salt pork. If you can’t find it, substitute six slices of bacon. If using bacon, decrease the cooking time in step 4 to eight minutes. For a vegetarian version of this recipe, use water instead of chicken broth, omit the salt pork, add 1 tablespoon of tomato paste with the vegetables in step 4, and increase the amount of salt in step 5 to 1½ teaspoons.Ingredients

  Table salt
1 cup dried black beans , rinsed and picked over
2 cups low-sodium chicken broth (see note)
2 cups water
2 large green bell peppers , halved and seeded
1 large onion , halved at equator and peeled, root end left intact
1 head garlic , 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
2 bay leaves
1 1/2 cups long grain white rice
2 tablespoons olive oil
6 ounces lean salt pork , cut into 1/4-inch dice (see note)
1 tablespoon minced fresh oregano leaves
4 teaspoons ground cumin
2 tablespoons red wine vinegar
2 medium scallions , sliced thin
1 lime , cut into 8 wedges


  1. 1. Dissolve 1½ tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

  2. 2. In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes. Using tongs, remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2½ cups bean cooking liquid. (If you don’t have enough bean cooking liquid, add water to equal 2½ cups.) Do not wash out Dutch oven.

  3. 3. Adjust oven rack to middle position and heat oven to 350 degrees. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onion into 2-inch pieces and process in food processor until broken into rough ¼-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary; set vegetables aside.

  4. 4. In now-empty Dutch oven, heat 1 tablespoon oil and salt pork over medium-low heat; cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes. Add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds.

  5. 5. Stir in beans, reserved bean cooking liquid, vinegar, and ½ teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallion and lime wedges separately.