To our Spoon Crew:
Over the next few weeks we're saying "see you later" to some of our meals. We’ve loved these meals as much as you have, but it’s time to make a little room for something new.
But have no fear! We're providing the recipes for some of these meals so you can still enjoy them at home:
White Bean & Tomato Grain Bowl
1 1/2 cups cooked sorghum
1 cup organic kale, chopped
1 cup dried navy beans, soaked overnight and drained, or 1 can (15 ounces) low-sodium navy beans, rinsed and drained
1/4 cup fennel, chopped (plus a few fennel fronds for garnish)
3/4 cup whole peeled tomatoes
1/4 cup onion, diced
1 clove of garlic, minced
1/2 tsp fresh basil, chopped
1/2 tsp of rosemary
1/2 tsp of black pepper
1/2 tsp of oregano
2 tbsp olive oil
Pumpkin Seed Parm
2 tbsp pumpkin seeds
1 tbsp hemp hearts
1 clove of garlic, smashed into a paste
Pinch of salt
1 tbsp nutritional yeast
Recipe makes approximately 4 servings
- Heat 2 tablespoons oil in a large skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomatoes; bring to a boil. Add the rosemary, oregano, salt, and a few grinds of black pepper. Reduce heat to low and simmer, covered, 15 minutes. Uncover and taste to season with salt and pepper. Increase heat to medium-high; cook until sauce is thickened, 12 minutes.
- Add kale and white beans to fennel sauce. Cook for 3 - 5 minutes until kale is wilted and beans are warmed through.
- Add pumpkin seeds, hemp hearts, nutritional yeast, garlic paste, and salt to a food processor pulse to a fine meal. Pulse in 2 -3 second bursts. Taste and adjust salt and nutritional yeast for a cheesier flavor.
- To serve, ladle the fennel ragout over cooked sorghum and garnish with a sprinkle of chopped fennel fronds and a generous pinch of pumpkin seed parm.