I think we can all agree that in the realm of bloggerdom, I don’t exactly fit into the minimalist niche.
5-ingredient-fix, 5-dollar-dinners. Not my thing.
I mean really. If we’re putting it bluntly.
I have a well-stocked spice cabinet and I know how to use it.
And then, to throw a wrench in my best-laid spice blends. Along came Heidi.
Somehow. Some way. Heidi Swanson manages to combine six of the most basic ingredients known to man.
Potatoes. White beans. Cabbage. Red onion. Olive oil. Parmesan cheese.
All things you probably already have on hand. (Or can buy for about a dollar a pound.)
And turns them into a miraculously delicious comfort food.
So incredibly addictive. That it might even make you think about paring down your spice cabinet to the “bare essentials”. Going from six shelves to four. Asking yourself if you really need eight different kinds of curry powder. (The answer is invariably yes. But at least you’ve done some introspection. That counts for something, right?)
Or, um. Something like that.
This week at Eat.Live.Be. we’re talking about summer!
And personally, I’m excited about it. I’m excited about the CSA that I’ll be getting starting in June. I’m excited about marathon training and running outside and getting so tan I don’t even know what to do with myself.
And I’m excited about more recipes like this. Recipes that are filled with produce that is so delicious that you don’t even need anything to make them taste good. Unadulterated. Food at it’s finest.
Check out the other Eat.Live.Be-ers to see what excites them about summer!
- Sarah Caron from Sarah’s Cucina Bella
- Cate from Sweetnicks
- Chris Arpante – Melecotte
- Patsy – Family, Friends and Food
- Claire – Cooking is Medicine
- Sarah Rogers – Sarah’s Sweet Creations
- Rivki from Healthy Eating for Ordinary People
- Claudia from Journey of an Italian Cook
- New Jersey Epicurean
White Beans and Cabbage
Serves 4, adapted from Super Natural Every Day
2 tbsp olive oil
4 oz potatoes, unpeeled, scrubbed and cut into tiny cubes
1 large shallot, thinly sliced
1 cup dried white beans, soaked and cooked
8 oz finely shredded green cabbage
1/4 cup freshly grated parmesan cheese
1. Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss, cover, and cook until potatoes are cooked through, about 5-8 minutes. Be sure to scrape the pan and toss the potatoes once or twice so that all sides get browned.
2. Stir in the shallot and the beans. Let the beans cook in a single layer for a few minutes, until they brown a bit. Then scrape and toss again. Cook until the beans are lightly brown and crispy on all sides.
3. Stir in the cabbage and cook for another minute, until the cabbage loses its structure. Serve dusted with parmesan.