I can’t believe it’s been almost a month since I posted last. Bad me. But, I hope you’re enjoying the summer so far. Any big plans?
One exciting thing a few of my friends are doing this summer is splitting a CSA share from a local farm. CSA stands for Community Supported Agriculture and, basically, we pay a fee to get a share of the farm’s vegetables each week from June to November. I really enjoy going to farmer’s markets and this takes things a step further. It’s been fun so far and has allowed me to try a few new recipes. I am a big proponent of supporting local farms and businesses plus, by being apart of the CSA, we are getting fresh organic vegetables soon after they are picked. Oh, and we get fresh, organic eggs, too!
Included in our share last week was escarole – a hearty green and part of the endive family. Have you had escarole before? I had eaten it in a restaurant but I hadn’t cooked with escarole so I quickly went onto my favorite recipe website, allrecipes.com, to find the perfect dish. I immediately saw a recipe for Escarole and Beans which was simple and healthy so I gave it a whirl. I actually had all of the ingredients on hand, which is always a plus!
This recipe was really simple to put together and made plenty of leftovers. I would actually consider it a comfort food based on it’s thicker consistency so you can definitely enjoy this dish year round. Escarole and beans makes a fiberful side dish or a light dinner. I was expecting it to be basic in flavor but the garlic and red pepper flakes gave it a nice kick and I really enjoyed it. Leafy greens, such as escarole, are a great source of fiber as well as vitamin A and K. Who can’t use a little tasty nutritious dish in their life?
I’ll be back with another easy summer recipe in a few days so stay tuned!
If it’s hot where you are, like it is here in Boston, hope you’re staying cool. It’s supposed to be in the mid 90’s here tomorrow! Have a great week!