The recipes this week are very simple, meatless, and many make great sides for your Independence Day cookout! We included a hefty serving of white beans in two of the recipes, though beans could bulk up all 5 of the dishes. We used canary beans, which are a white kidney bean with a smooth buttery texture, but northern beans or navy beans would be fine substitutions.
|Simple Tomato, Basil, and Mint Soup||Cabbage with Canary Beans, Turnips, and Parmesan||Sauteed Beets over Radish and Celery Salad||Cucumber and Celery Salad with Mint||Radicchio and Celery Salad with Canary Beans|
Tomatoes, 3 beefsteak tomatoes
|3 tomatoes|| |
Radicchio, 1 head
Cucumber, 1 cucumber
Celery greens, 1 bunch
|1/4 bunch||1/8 bunch||1/4 bunch||1/3 bunch|
Turnip, 1 turnip
Beet, 1 beet
Cabbage, 1 head
|1/2 head cabbage|
Purple Basil, 1 bunch
Thyme, 1 tbsp
Chives, 1 tbsp
|1 tsp||1 tsp||1 tsp|
Lettuce, 2 heads
Mint, 1 bunch
|1/3 bunch||1/3 bunch||1/3 bunch|
|2 tbsp||2 tbsp||2 tbsp|
Chicken or vegetable stock, 1/2 cup
Parmesan cheese, 1/4 cup
|2 tbsp||1 tbsp|
|2 tbsp||1/2 cup|
Mayonnaise, 1 tbsp
Dijon mustard, 1 tbsp
Yellow onion, 1 onion
|1/2 onion||1/4 onion||1/4 onion|
Red onion, 1/2 onion
|1/2 red onion|
Garlic, 2 cloves
|1/2 tsp||2 tsp|
Simple Tomato, Basil, and Mint Soup
In a deep sauce pan saute 1/2 yellow onion in 2 tbsp of butter. When onions are transulcent, about 5 minutes, add 3 cored and chopped beefsteak tomatoes. Add 1/2 cup of chicken or vegetable stock, 3/4 of bunch of opal basil, finely chopped, about 1/4 cup, and 1 tbsp of finely chopped mint. Cook soup on stovetop for 10 minutes, then remove from heat and blend. Garish with additional basil.
Cabbage with Canary Beans, Turnips, and Parmesan
Sauteed Beets over Radish and Celery Salad
Roughly chop both green and red heads of lettuce. Thinly slice radishes. Add 2 tbsp of butter to a skillet and saute 1/4 of yellow onion, diced, until translucent over medium high heat. Shred 1 beet and add to skillet. Cook for several minutes until beets are fragrant and softened. Combine lettuce, radishes, and sauteed beets in serving bowl. Dress with a simple balsamic vinaigrette including 1 tbsp of balsamic vinegar, 3 tbsp of olive oil, salt and pepper to taste.
Cucumber and Celery Salad with Mint
Peel cucumber if desired, some skin can remain. Finely chop 1/4 of celery bunch. Finely chop 2 tbsp of mint, and 1/3 of bunch of chives. Add 1 tbsp of balsamic vinegar. Add 1/2 tsp of salt, and 1/4 tsp of ground black pepper, and 2 tbsp of olive oil. Mix ingredients well and serve.
Radicchio and Celery Salad with Canary Beans
Remove the outermost leaves of the radicchio head and thinly slice the head and core. Finely chop about 1 cup of celery greens and stalks, and finely dice 1/2 of a red onion. Mix radicchio, celery, and red onion in a bowl with about 1 1/2 cups (1 cup uncooked) of canary beans. To dress salad mix 1 tbsp of mayonnaise, 1 tbsp of Dijon mustard, 1 tbsp of Balsamic vinegar, 1 tsp of salt, 1/2 tsp of ground pepper, 1 tbsp of finely chopped chives, 1 tbsp of finely chopped mint, and 1/2 cup of olive oil. Combine ingredients well, then toss to coat salad.