The Art of Food: side

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French Flageolets with Meyer Lemon Relish

French Flageolets with Meyer Lemon Relish

The namesake for these small, auspicious beans originates from a member of the flute family. These heirloom beans have a wonderful, light flavor and pair beautifully with lemons.

{If unable to get flageolets, try navy beans instead}

Ingredients:

1 cup flagolet beans

2 Tablespoons Bella Cucina Meyer Lemon Relish

2 cups vegetable or chicken stock

1 clove garlic, crushed

1 Teaspoon salt

Soak the beans overnight in a large bowl with enough cold water to cover the beans by at least 4 inches {they will expand significantly.}

Rinse the soaked beans and place in a saucepan with the Meyer lemon relish, stock, garlic and salt.

Cooking over medium heat, bring to a boil, then simmer, covered, over medium low heat until the beans are very tender, but not mushy, and the liquid is mostly absorbed. Taste for seasoning.

Serve with roast chicken, braised lamb or veal shanks {osso bucco}, or grilled tuna.

Buon appetito!

Easy Entertaining: Preserved Lemon Hummus

Preserved Lemon Hummus

Easy appetizer or lunchbox healthy snack, there's nothing more satisfying than a hearty hummus.

What makes this hummus different from all the rest? A hint of preserved lemon adds that extra something special that makes this humble hummus into a luscious spread.

Ingredients:

1- 6oz jar of Bella Cucina Lemon & Garlic Chickpeas

1 wedge of Bella Cucina Preserved Lemon, rinsed and seeds removed

1 Tablespoon lemon juice

1 Tablespoon Tahini

1 clove garlic

1 teaspoon kosher or sea salt

2 Tablespoons warm water

1/4 cup extra virgin olive oil

Combine all ingredients in food processor and lightly pulse until mixture reaches desired consistency. Serve with baked pita chips or garden veggies.

* OPTIONAL VERSIONS

Add one of the following to the preserved lemon hummus base recipe:

- add 2 Tablespoons Sweet Pepper Pesto

- add 2 Tablespoons Mint & Pistachio Pesto

Baked Tomatoes with Garden Herb Salsa

Baked Tomatoes with Salsa Verde

5-6 roma tomatoes, quartered to base

1 jar Bella Cucina Garden Herb Panini spread

2T Bella Cucina EVOO

2t. Bella Cucina Citrus/Fennel Salt

1/3 cup panko bread crumbs

Preheat oven to 350.

Take quartered tomatoes and put 1 t. salsa verde inside each one. Place stuffed tomatoes snugly in Mezze tagine or other baking dish and add another teaspoon of salsa verde to the top of each tomato. Then drizzle w/ EVOO, sprinkle w/salt and top w/ panko.

Bake for 30-40 minutes, then finish by broiling for 2-3 minutes until the crust is golden.

Mint + Pistachio Pesto with Jasmine Rice and Grilled Shrimp

My dear friends Caryl + Ken of Lotus Foods import rice from around the world. I love their Jasmine rice; tiny grains of fragrant flavor that enhance any sauce or side dish.

We love the exotic flavors of jasmine rice with the bright clean flavor of a garden mint + pistachio pesto. Eat it as is or toss with grilled shrimp, chicken or spring peas.

Mint & Pistachio Pesto with Jasmine rice and Grilled Shrimp

1-1/2 cups jasmine rice, cooked according to directions

1/4 cup mint + pistachio pesto

1 wedge preserved lemon, rinsed, pulp removed and cut into fine dice

1/2 pound grilled shrimp or chicken

Cooked the rice just until tender. While still warm, toss the rice with the pesto so it absorbs the flavors of the herbs. Serve as is with a garnish of toasted pistachios or toss with grilled shrimp or pulled roasted or sliced grilled chicken, or blanched spring peas.

Roasted Fingerling Potatoes with Olivada Vinaigrette

Roasted Fingerling Potatoes with Wild Oregano and Sage Savory Salt

and Olive Pesto Vinaigrette

Serves 8

2 # fingerling potatoes, washed and halved lengthwise

2 T Bella Cucina Wild Oregano and Sage Savory Salt

1 t cracked black pepper

3 T Bella Cucina Extra Virgin Olive Oil

For the Olive Pesto Vinaigrette

1 ea (6oz) jar Bella Cucina Olivada Olive Pesto

3 T Bella Cucina Extra Virgin Olive Oil

1T lemon juice

1 T fresh thyme, picked

For the olive Pesto Vinaigrette:

Whisk together Olivada Olive pesto, olive oil, lemon juice and thyme until well mixed (this is a broken vinaigrette so it will never fully come together).

For the Fingerling Potatoes:

Preheat oven to 425 degrees fahrenheit. Put a sheetpan in the oven while it preheats. Put the fingerling halves in a large bowl and toss to coat with the olive oil, salt, and black pepper. Carefully remove the hot sheetpan from the oven and scatter the potatoes evenly, in one layer onto it. Put the sheetpan back into the oven for about 25-30 minutes or until the fingerlings are golden brown and crisp on the outside and tender on the inside. Let the fingerlings sit for 5 minutes when they come out of the oven then toss in the olive pesto vinaigrette.

Cranberry Relish

1 jar cranberry conserve
2-3 slices chopped preserved orange
1/2 cup fresh pomegranate seeds

Combine and serve with Bella Cucina Dipping Crackers.