Tag Archives: vegetables

Bean and Vegetable Salad with Potlikker Vinaigrette

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This cold-weather salad from chef Carla Hall hits all the notes: sweet, savory, spicy, and salty—with a bit of crunch from the squash seeds. Here, Hall uses her Country Ham Potlikker as an umami-rich base for a spicy vinaigrette that gets its silky texture from blended cannellini beans. 

But the thing is, most people are not going to have this potlikker broth on hand. We had some leftover from our Smothered Pork Chops dinner in which you had to pre-make the Country Ham Potlikker. Our suggestion is to use a mix of oil and vinegar instead, you won’t have that smoky ham flavor, but you will be keeping the meal vegetarian.

*We decided to roast our fennel slices since I didn’t shave them thin enough. Basically, place the fennel on a rimmed baking sheet, drizzle olive oil all over, sprinkle with salt and pepper, rub it all together with your hands, then roast for about 30-35 minutes in a 400° oven. This can be done ahead of time, simply cover the roasted fennel with foil until ready to mix in with the other ingredients.

Bean and Vegetable Salad with Potlikker Vinaigrette

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1/4 cup apple cider vinegar
  • 1/4 cup chilled Country Ham Potlikker
  • 1 tsp. yellow mustard
  • 1 15-oz. can cannellini beans, rinsed, divided
  • 1/3 cup extra virgin olive oil
  • 2 tsp. Diamond Crystal, or 1 1/4 tsp. Morton kosher salt, plus more
  • Freshly ground black pepper
  • 2 medium delicata squash, halved, seeds removed and reserved, sliced crosswise 1/2″ thick
  • 3 extra-virgin olive oil, divided
  • 1/4 tsp. cayenne pepper
  • 1 large sweet-tart apple, (such as Honeycrisp), cored, quartered, sliced 1/4″ thick
  • 1 large fennel bulb, quartered, shaved in very thin slices (*See note above for roasting option)
  • 1 15-oz. can kidney beans, rinsed
  • 1/4 cup chopped parsley

Directions

  1. Blend vinegar, potlikker (or substitute), mustard, and ¼ cup cannellini beans in a blender until smooth. With the motor running, stream in vegetable oil; blend until emulsified. Season vinaigrette with salt and pepper.
  2. Place racks in upper and lower thirds of oven; preheat to 400°. Divide sliced squash between 2 rimmed baking sheets; drizzle 2 Tbsp. olive oil over. Sprinkle with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; season with pepper. Roast 15 minutes.
  3. Meanwhile, rinse squash seeds and pat dry. Toss seeds with cayenne and remaining 1 Tbsp. olive oil in a small bowl; season with salt.
  4. Sprinkle seeds over squash. Continue to roast until squash is golden brown and tender, 13–15 minutes more.
  5. Combine squash and seeds, apple, fennel, kidney beans, and remaining cannellini beans in a large bowl. Toss with ½ cup vinaigrette. Taste and add more vinaigrette if needed. Add parsley, season with salt, and toss again.
  6. Transfer salad to a platter; serve any remaining vinaigrette alongside.

http://www.lynnandruss.com

Recipe from Carla Hall for Bon Appétit

Stir-Fried Chili Garlic Duck Breast

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As with most stir-fries, this one is quick and tasty, perfect for a weeknight meal. Originally from EatingWell Magazine, we altered the ingredients by doubling the sauce, and amping up the amount of shiitake mushrooms. And if you’re squeamish about eating duck, go ahead and substitute pork tenderloin, chicken or even beef strips.

Stir-Fried Chili Garlic Duck Breast

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. chili-garlic sauce
  • 2 Tbsp. water
  • 1 Tbsp. rice vinegar
  • 2 tsp. reduced-sodium soy sauce
  • 1 tsp. cornstarch
  • 1 Tbsp. canola oil
  • 8 oz. boneless duck breast, skin removed and cut into 1/4-inch strips
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. finely chopped fresh ginger
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups sliced bok choy
  • 7-8 shiitake mushrooms, cut into 1/4-inch slices
  • Steamed rice, prepared as per package directions

Directions

  1. Prepare steamed rice according to package directions.
  2. Whisk chili-garlic sauce, water, vinegar, soy sauce and cornstarch in a small bowl.
  3. Heat oil in a medium nonstick skillet over medium-high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, about 3 minutes. Transfer to a plate.
  4. Add garlic and ginger to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add broccoli and bok choy; cook, stirring, until the broccoli is bright green, about 2 minutes.
  5. Add mushrooms and cook, stirring, until softened, about 1 minute. Add the chili-garlic sauce mixture; cook, stirring often, until the sauce is slightly thickened, about 1 minute.
  6. Return the duck and any accumulated juices to the pan; stir to coat with the sauce. Cook until heated through, about 1 minute.

http://www.lynnandruss.com

`Adapted from a recipe in EatingWell Magazine