E-cookbook, 'Nourish' cooks with summer vegetables

3:26 PM, Jul 23, 2013   |    comments
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GOLDEN VALLEY, Minn. - How does fresh, fast and tasty sound for dinner tonight? The summer edition of Nourish-cookbook series is filled with great recipes using local and seasonal vegetables.

Anna Dvorak joined KARE 11 News at 4 to give us a visual feast.

White Beans, Tomatoes and Escarole (or Greens)

This is summery, fast, juicy and satisfying with the big, soft beans, ripe tomatoes, handfuls of greens and garlic - all of the things that make me happy and feel really satisfied after eating.

Prep time: 10 minutes

Cooking time: 10 minutes

Yield: 4 servings

Gluten-free, Dairy-free optional

  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, peeled, halved lengthwise and thinly sliced
  • 3-4 cloves garlic, thinly sliced
  • 2 cups white beans, cooking water reserved (if cooked from scratch) (see Nourish: Summer)
  • 4 cups mixed chopped escarole or any dark leafy greens (kale, chard, CSA braising mix, collards, Savoy cabbage), washed and chopped
  • 2 cups cherry tomatoes, halved, or chopped summer tomatoes
  • Pinch (1/8 teaspoon) crushed red pepper
  • Sea salt
  • Freshly ground black pepper
  • 4-6 ounces brown rice pasta or whole wheat pasta*
  • 1 ounce (1/4 cup) Parmigiano-Reggiano, shredded (or use Pecorino Romano or Grana Padano)
  • 1/4 cup finely chopped fresh herbs - any combination of basil, oregano, parsley, or marjoram

1. Bring a large pot of water to boil for the pasta. Cook the pasta according to the package directions in boiling, salted water and drain. Toss with a little olive oil and set aside.

2. Warm a large sauté pan over medium heat, then add the olive oil and onion and sauté until the onion softens and becomes translucent; add garlic and cook for 3 minutes longer. Add drained white beans, greens, 1/2 cup bean cooking water (or water), tomatoes and red pepper flakes with a large pinch of salt. Cook just until the dish is hot and the greens are wilted, then taste and adjust salt if needed and season with freshly ground black pepper.

3. Serve a large ladleful (or two) in a large pasta plate over a small amount (1/4 - 1/2 cup) of pasta per person. Pass shredded cheese to serve.

*Serving Tip: Alternately, serve with a large garlic-rubbed crouton of deliciously crusty whole wheat bread - grilled or broiled or with a grilled slice of Gluten-Free Flatbread with Garlic (see Nourish: Summer)

Arugula Salad

Prepared Italian-style, this salad gets all tossed together in the bowl without measuring or whisking together a separate dressing. It should end up being wildly flavorful and wonderfully juicy, and served with nice big shavings of Pecorino Romano or Parmesan on top. I've given rough amounts of everything so that you can get the idea and build your confidence to be making - and eating - more easy salads like this all summer long.

Prep time: 5 minutes

Yield: 4 servings

Gluten-free, Dairy-free optional

  • 7 loose cups baby arugula (or measure 1 big handful per person)
  • 1 garlic clove, peeled
  • 2 tablespoons excellent quality extra-virgin olive oil
  • 1/2 small lemon
  • 2 pinches sea salt (about 1/4 teaspoon)
  • 1 1/2 ounces Pecorino Romano or Parmesan - about 4 big shavings per plate
  • Freshly ground black pepper

Wash and dry arugula leaves well. Rub the inside surface of a big salad bowl all over with a peeled garlic clove and then toss the remains in the bottom of the bowl. Add arugula leaves to bowl, tearing larger leaves as you drop them in. Drizzle entire salad with the extra virgin olive oil - enough coat the salad lightly and evenly when tossed. Squeeze on lemon juice and sprinkle with good sea salt and give everything several tosses to coat all of the leaves. Shave some big pieces of Parmesan or Romano cheese on top - a Y style vegetable peeler works best for this - and finish with several grinds of black pepper. Serve immediately.

For more recipes, head to Anna Dvorak's site.

Or head here for online purchase.

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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