Spinach and Cannellini Beans with Fontina Polenta
Greens and Beans with Polenta
Loosely adapted from Lidia Cooks from the Heart of Italy by Lidia Bastianich
Though this dish may not sound flavorful and exciting, it packs a good flavor punch. Throw in some garlic, pancetta, and cheese and it turns beans and spinach into a savory delightful and warming comfort food.
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Turnip and Turnip Greens Soup
Turnip and Turnip Greens Soup
Adapted from The Art of Simple Cooking by Alice Waters
I love the tiny little Tokyo turnips I find at the Farmer’s Market. They have a lovely sweetness to them that pairs well with their subtle spicy bite. I was a bit skeptical about adding the greens, since in the past when I’ve cooked them they can be a bit spicy, but simmering them in the chicken broth took out all of the spice. I highly recommend using butter, not olive oil, since butter and turnips pair so well together. It also gives this humble soup a bit of richness. Overall I loved this soup and will be making it again soon.
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Mixed Greens with Raspberries and Kiwis
Baby Mixed Green Salad with Raspberries and Kiwis
The bright reddish-pink raspberries really pop among the green lettuce leaves in this tasty summer salad. The raspberries and kiwis also offer a tangy, fruity, sweetness. Add in roasted pistachios or pine nuts for some crunch and toss it all together with a lemon vinaigrette.
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Beet Risotto with Beet Greens
Risotto with Roasted Beets, Greens, and Goat Cheese
This is one of my favorite risotto dishes. I love the sweetness of the beets combined with the creaminess of the risotto. The goat cheese adds extra creaminess and a bit of tang. Best of all, this is a great way to use the entire beet. You can even cook the beets a day early and keep them in the refrigerator. Set them out at room temperature when you begin to prep the risotto, so the beets are at room temperature by the time you put them in the dish. If you are cooking the beets the day of the risotto, make sure you don’t start adding the liquid to the risotto until the beets have had a good 20-30 minutes to cook. You want to make sure the beets have time to cool a bit so you can peel them.
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Penna with Sausage and Ricotta
Penne with Sausage, Ricotta, and Greens
Adapted from Lidia Cooks From the Heart of Italy, by Lidia Bastianich
Here’s yet another dish from my Lidia cookbook. I love this book! The dish in the book is called Shepard’s Rigatoni, and uses rigatoni noodles, but I had penne so just used what I had on hand. This recipe is great because it mainly uses ingredients that keep for a while in the refrigerator and pantry– sausage, ricotta, and pasta. I added in the dark greens. I felt it needed more green than just the basil, but you can definitely leave the dark greens out. This is a rich pasta dish, and super easy. Great for a quick weeknight meal.
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