A Food & Travel Blog

Smokey Spinach & Cannelini Beans – WHAT’S IN THE BOX – 28 April

28/04/2010 | By

I have not picked my box up yet today, but I have been given a sneak peek into a few so that I can let you know what is coming up!

Depending on the size of box that you have ordered, you can expect a selection, or most of the following –
Pink Lady apples
Pontiac spuds
Butternut pumpkin

We have had a lovely time in our house with the fantastic carrots we have been getting. Not only has my carrot salad been on the table, but carrot cake with cream cheese icing keeps getting made and then promptly vanishing!

Pumpkin is also very popular both in soup and roasted or mashed, but the big hit was when the Butternut pumpkin from last week made it’s way into a delicious pumpkin rotolo dish, the recipe for which I found in the current “delicious.” magazine. With a tiny hint of chilli and some fennel seeds, it was a relatively simple, but very tasty way to use up this versatile veggie.

I’m told that the celery is spectacular this week so, with the chilly weather coming in it may be time for some soup making! I love fresh, crisp celery in a salad with nuts – either toasted walnuts or slithered almonds, some chopped up apple or pear and a drizzle of balsamic over the lot – maybe even white balsamic for a change – or a good homemade mayo! Celery leaves are wonderfully tasty to add into soups or casseroles and, I recently discovered, they can be used as a substitute for fenugreek leaves if necessary!

Spinach is still beautiful, as are spinach and cheese pastries, but I do happen to know of a very nice, quick dish that is a winner too! I have used cannelini beans in the recipe, but borlotti beans will do, as would chick peas. This has no meat in it, but the smoked paprika really gives the whole dish a wonderfully big flavour.

Author: Amanda McInerney of www.lambsearsandhoney.com
Vary this with borlotti beans or chick peas – whatever you have in the pantry.
  • 4 spring onions, sliced
  • 1/2 cup semi dried tomatoes, chopped
  • olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 tsp smoked paprika
  • 2 400 gm cans of cannelini beans, drained
  • 1 bunch spinach, chopped roughly
  • 1 cup water or stock
  1. Heat olive oil in a deep pan, add onion and tomatoes and saute gently until soft, add garlic and saute for 2 minutes. Add rest of ingredients, simmer gently until liquid is reduced.
  2. Serve with crusty bread for a hearty, quick meal.

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