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
In a deep sauce pan saute 1/2 yellow onion in 2 tbsp of butter. When onions are translucent, 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
Soak 3/4 cup of canary beans (or another white bean) overnight. If not presoaked beans can be added to a pot of water, brought to a boil for several minutes, and then covered for 1 hour. Rinse and drain beans, then cook with fresh water until tender.
Dice 1/4 of yellow onion and chop 1 turnip root into 1/4 inch cubes (peeling is optional). Remove thyme leave from stem and finely chop. Melt 2 tbsp of butter in large skillet over medium high heat. Add diced onion, turnip root, and thyme, and cook until onions are translucent and turnips have softened, about 6 minutes. Slice half of cabbage head into thin strips. Add about 4 cups of sliced cabbage, 1/4 bunch of celery, finely chopped (about 1/2 cup) and cooked beans to skillet. Add 1 tsp of salt, 1/2 tsp of pepper, and 2 tbsp of balsamic vinegar. Cook mixture until cabbage are wilted. Serve warm with shredded Parmesan cheese, and 1 tbsp of finely chopped chives as garnish.
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.
| 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 | |
| Butter | 2 tbsp | 2 tbsp | 2 tbsp | ||
|---|---|---|---|---|---|
| Chicken or vegetable stock, 1/2 cup | 1/2 cup | ||||
| Parmesan cheese, 1/4 cup | 1/4 cup | ||||
| Balsamic vinegar | 2 tbsp | 1 tbsp | |||
| Olive oil | 2 tbsp | 1/2 cup | |||
| Mayonnaise, 1 tbsp | 1 tbsp | ||||
| Dijon mustard, 1 tbsp | 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 | 2 cloves | ||||
| salt | 1/2 tsp | 2 tsp | |||
| pepper | 1 tsp |