Category Archives: Weekend Dinner

Basics, Dairy-Free, Low Calorie, Lunch, Meal Prep, Meat, Weekend Dinner

Baked Chicken Breasts

August 24, 2024 Sam

Print Recipe

Baked Chicken Breasts

Prep Time45

Cook Time35

Total Time1 20

Course: Dinner, Lunch

Cuisine: California, Simple

Keyword: Basics, Chicken, Meat

Servings: servings

Calories: 184kcal

Ingredients

Brine

6 cups water
3 tbsp kosher salt

4 boneless skinless chicken breasts
2 tbsp avocado oil
4 tbsp seasoning

Instructions

In a large bowl, combine 4 cups of room temperature water and the salt. Stir until the salt is dissolved.
Add the chicken breasts, making sure they are fully submerged. Brine for at least 30 minutes and up to 2 hours. (Cover and refrigerate if brining for more than 30 minutes.)
Heat the oven to 425 degrees and line a sheet pan or large baking dish with parchment paper. While the oven heats, remove the chicken breasts from the brine and pat them dry with paper towels, discarding the brine. Place the chicken breasts on the prepared pan. Drizzle generously with olive oil, flipping chicken so both sides are coated. Sprinkle with the dried oregano, garlic powder, paprika, if using, and some black pepper.
Bake for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of the breasts reaches 165 degrees. Rest for 10 minutes before slicing into the chicken and serving.

Notes

5 servings

Nutrition

Nutrition Facts

Baked Chicken Breasts

Amount Per Serving

Calories 184 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 58mg19%

Sodium 1517mg66%

Potassium 484mg14%

Carbohydrates 8g3%

Fiber 5g21%

Sugar 0.5g1%

Protein 20g40%

Vitamin A 228IU5%

Vitamin C 1mg1%

Calcium 203mg20%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dinner Party, Dry Beans, Lunch, Pressure Cooker, Salad, Weekend Dinner, Weeknight Dinner

Vegan Caesar Salad With Crisp Chickpeas

July 7, 2024 Sam

Print Recipe

Vegan Caesar Salad With Crisp Chickpeas

Prep Time25

Cook Time20

Beans4

Total Time4 45

Course: Lunch, Salad

Cuisine: American, California, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 618kcal

Equipment

1 high-speed blender

Ingredients

Dry Beans

½ lb garbanzo beans dry

Salad

2 cups sourdough bread crusty, chopped
2 tbsp extra-virgin olive oil
2 tbsp extra-virgin olive oil
1 large bunch lacinato kale stems removed, roughly chopped
1 large head romaine lettuce chopped

Dressing

1 cup whole unroasted cashews
¼ cup nutritional yeast
¼ cup lemon juice fresh, from 1-2 lemons
3 cloves garlic
2 tsp caper jar brine
1 tsp Dijon mustard
1 tsp white miso paste
¾ tsp kosher salt
½ tsp pepper
¾ cup water (or aquafaba for extra creamy)

Instructions

Beans

Make the ½ lb garbanzo beans, either in the pressure cooker or in a slow cooker (after soaking only). Refer to the main page on beans. Do not add any spices.

Salad

Heat the toaster oven to 400 degrees on speed convection. On a small baking sheet, toss the 2 cups sourdough bread (chopped) with 2 tbsp extra-virgin olive oil and add salt and pepper generously. Bake for about 8-10 minutes.
While that bakes, prepare the ½ lb garbanzo beans. Drain them (save the liquid for this or other projects). Dry them thoroughly; use kitchen towels and then paper towels. Toss with 2 tbsp extra-virgin olive oil and add salt and pepper generously. Drain the oil off. Then add to a parchment-paper-lined sheet pan, ensuring they are not crowded. You may want to do two patches if using the toaster oven.

Dressing

To a high-speed blender, add the 1 cup whole unroasted cashews, ¼ cup nutritional yeast, ¼ cup lemon juice, 3 cloves garlic, 2 tsp caper jar brine, 1 tsp Dijon mustard, 1 tsp white miso paste, ¾ tsp kosher salt, ½ tsp pepper, and ¾ cup water (or aquafaba for extra creamy).
Blend until completely smooth, 3-4 minutes, scraping the sides with a rubber spatula every minute or so, at least.

Finish

When ready, prepare and chop the 1 large head romaine lettuce and 1 large bunch lacinato kale. Add the chopped kale to a large bowl, along with the dressing. Massage the kale with your grubby little hands until softened.
Add the lettuce, croutons, and half the chickpeas. Toss to coat and season with salt and pepper. Sprinkle with more nutritional yeast. Top with remaining roasted chickpeas.

Notes

Makes 4 servings, at least at those nutrition facts

Nutrition

Nutrition Facts

Vegan Caesar Salad With Crisp Chickpeas

Amount Per Serving

Calories 618 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 5g31%

Polyunsaturated Fat 6g

Monounsaturated Fat 19g

Sodium 684mg30%

Potassium 1436mg41%

Carbohydrates 63g21%

Fiber 18g75%

Sugar 12g13%

Protein 24g48%

Vitamin A 20418IU408%

Vitamin C 78mg95%

Calcium 310mg31%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Quick, Slow Cooker, Weekend Dinner, Weeknight Dinner

Sheet-Pan Feta, Garbanzos, and Tomatoes

December 17, 2023 Sam

Print Recipe

Sheet-Pan Feta, Garbanzos, and Tomatoes

Use sheep's milk feta if you can find it, because the higher fat content will hold up to roasting better.

Prep Time15

Cook Time30

Bean Cooking6

Total Time6 45

Course: Dinner

Cuisine: California

Keyword: Dry Beans, Inspired by New York Times, Slow Cooker

Servings: servings

Calories: 693kcal

Ingredients

0.65 lb dry chickpeas
2 pints cherry tomatoes
1 shallot thinly sliced
¼ cup extra-virgin olive oil
2 tbsp honey
1 tsp gochugaru chile flakes or ½ teaspoon red-pepper flakes
1 tsp salt
12 oz feta sheep's milk preferred; sliced 1-inch-thick

Instructions

Beans

Make the 0.65 lb dry chickpeas very simply, using just bay leaf. This can be in the slow cooker or Instant Pot, or any method in between. Don't overcook as you don't want them to mush. Drain, salt them well, and shake dry.

Dinner Time!

Pre-heat the oven to 400ºF. On a baking sheet, gently mix together the prepared chickpeas, 2 pints cherry tomatoes, sliced 1 shallot, ¼ cup extra-virgin olive oil, 2 tbsp honey and 1 tsp gochugaru chile flakes. Season with 1 tsp salt then spread in an even layer.
Place the sliced 12 oz feta among the chickpeas. Roast undisturbed in the oven about 30 to 40 minutes, until the feta and tomatoes are soft and the chickpeas are golden brown.
If you are saving leftovers, reheat before eating to remove the rubbery texture that cooked/cooled feta can get. Re-roasting briefly is preferred, but the microwave works fine too.

Notes

Makes four servings.

Nutrition

Nutrition Facts

Sheet-Pan Feta, Garbanzos, and Tomatoes

Amount Per Serving

Calories 693 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 14g88%

Polyunsaturated Fat 4g

Monounsaturated Fat 15g

Cholesterol 76mg25%

Sodium 1604mg70%

Potassium 1250mg36%

Carbohydrates 67g22%

Fiber 15g63%

Sugar 23g26%

Protein 29g58%

Vitamin A 1714IU34%

Vitamin C 57mg69%

Calcium 528mg53%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Fall, Meal Prep, Rice, Slow Cooker, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tomatillo White Bean Soup

December 17, 2023 Sam

This was an invention of mine, and it’s actually just in testing.

Print Recipe

Tomatillo White Bean Soup with Rice

Rice on the side

Course: Dinner

Cuisine: California, Mexican

Keyword: Dry Beans, Slow Cooker

Servings: servings

Calories: 456kcal

Ingredients

2 tbsp olive oil
1 lb tomatillos husked, rinsed, and diced
1 tsp cumin
1 leek cleaned and half-moon sliced
2 stalks celery cleaned and chopped
6 cloves garlic minced
1 bunch cilantro thin stems chopped, leaves set aside
1 tsp salt
2 jalapeño sliced
2 poblano peppers
½ lb dry white bean

Rice / Serving

2 cup brown jasmine rice
3 limes

Instructions

Prepare all ingredients. This assumes you're using an Instant Pot slow cooker; if not, pre-cook the ingredients in a pot and then transfer to the slow cooker.
Turn IP to saute and add 2 tbsp olive oil to heat. Then add the 1 lb tomatillos, 1 leek, and 2 stalks celery and cook until they start to develop color.
Then add the 6 cloves garlic, the stems from the 1 bunch cilantro, 2 jalapeño, 1 tsp salt, and 2 poblano peppers, 1 tsp cumin and cook until fragrant.
Turn to low on the slow cooker and add the ½ lb dry white bean and 1-2 quarts of water (TBD). Cook for 4-6 hours until the beans are soft.

Rice and Serving

About an hour before serving, add 2 cup brown jasmine rice to a rice cooker along with 3 cups of water and a sprinkle of salt and some of the chopped leaves from the 1 bunch cilantro. Cook until done. Add a splash or two of lime juice and salt to taste.
When ready to serve, squeeze in lime juice from 3 limes to taste and serve over or next to the cilantro-lime rice.

Notes

Makes 6 servings

Nutrition

Nutrition Facts

Tomatillo White Bean Soup with Rice

Amount Per Serving

Calories 456 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 416mg18%

Potassium 1220mg35%

Carbohydrates 84g28%

Fiber 12g50%

Sugar 7g8%

Protein 16g32%

Vitamin A 702IU14%

Vitamin C 60mg73%

Calcium 150mg15%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Dairy-Free, Dry Beans, Farro, Favorites, Great Leftovers, Low Calorie, Meal Prep, Quick, Quinoa, Slow Cooker, Weekend Dinner, Weeknight Dinner

Jar Meal: Italian Barley (or Farro) Soup

December 9, 2023 Sam

Print Recipe

Jar Meal: Italian Barley (or Farro) Soup

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: California, Italian

Keyword: Barley, Dry Beans, Farro, Quick, Quinoa, Vegan

Servings: servings

Calories: 201kcal

Ingredients

1 cup pearled barley
3 tbsp pre-washed quinoa
3 tbsp dried mung beans
1½ tbsp dried minced onions
1 tbsp dried basil
½ tbsp dried thyme
½ tsp dried oregano
½ tsp fine grains salt plus more to taste
¾ tsp dried chili flakes
1 tbsp bouillon powder
5½ cups water
14 oz crushed tomatoes

Instructions

Layer all of the ingredients into the jar. Set aside for up to six months.
1 cup pearled barley, 3 tbsp pre-washed quinoa, 3 tbsp dried mung beans, 1½ tbsp dried minced onions, 1 tbsp dried basil, ½ tbsp dried thyme, ½ tsp dried oregano, ½ tsp fine grains salt, ¾ tsp dried chili flakes, 1 tbsp bouillon powder

Make Soup

Add 5½ cups water and 14 oz crushed tomatoes and the contents of the jar to a large Dutch oven or pot. Simmer over medium or medium-low heat for 35 to40 minutes. You want heat that produces steady, small, concurrent bubbles. You can cook either covered or uncovered, or a mix. If you cook uncovered, be sure the water level remains sufficient – ingredients should always be covered by liquid, and if not, add ½ cup of water at a time and let it come to a steady boil again before adding more water. If you cook fully covered, I'd recommend a final five minutes uncovered and at a slightly higher heat level once everything is nearly cooked through. Turn off the heat once the barley and mung beans have cooked through, which you can test by tasting the barley, which should end up chewy and not stiff. If you want to add any kale or broccoli, add just a few minutes before the soup is done cooking.
To serve, you can drizzle with a bit of olive oil, and/or top with cheese (mozzarella, Parmesan, etc.).

Notes

Makes six servings, especially with added fat from olive oil or cheese

Nutrition

Nutrition Facts

Jar Meal: Italian Barley (or Farro) Soup

Amount Per Serving

Calories 201 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.4g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.2g

Sodium 351mg15%

Potassium 469mg13%

Carbohydrates 42g14%

Fiber 9g38%

Sugar 4g4%

Protein 7g14%

Vitamin A 254IU5%

Vitamin C 8mg10%

Calcium 80mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Dry Beans, Favorites, Great Leftovers, Meal Prep, Pressure Cooker, Rice, Rotation, Weekend Dinner, Weeknight Dinner

Red Beans and Rice

November 24, 2023 Sam

This is a delicious version of red beans and rice, and while it takes a little bit to make it, it makes so much and it saves so well that it’s a valuable recipe to put into rotation.

Print Recipe

Red Beans and Rice

Delicious variation on a classic, which I've modified to use brown rice and to match my preferred ways to cook beans and rice.

Prep Time1 30

Cook Time30

Soaking Time6

Total Time8

Course: Dinner, Lunch

Cuisine: California, Southern, Vegan

Keyword: Dry Beans, Rice, Vegan

Servings: servings

Calories: 477kcal

Ingredients

Beans

3 tbsp olive oil
1 yellow or white onion chopped
1 green bell pepper chopped
1 celery stalk chopped
2 tsp Creole seasoning salt-free preferred
1 tsp Spanish smoked paprika aka pimenton
1 lb dried red beans Domingo Rojo, Hidatsa Red, or Kidney
3.5 cups vegetable broth low sodium
1 bay leaf
2 tsp soy sauce
2 tsp Cholula or other hot sauce

Rice

1 tbsp neutral vegetable oil
1 large yellow onion diced
2 tbsp unsalted vegan butter or dairy butter if not aiming for vegan
1 bay leaf
1 tsp kosher salt
2 cups brown jasmine rice
3.5 cups vegetable broth low sodium
1 cup chives thinly sliced for serving

Instructions

Rice

Pour the 1 tbsp neutral vegetable oil into a saucepan over medium-high heat. Add the 1 large yellow onion, 2 tbsp unsalted vegan butter, 1 bay leaf, and 1 tsp kosher salt and cook, stirring frequently, until the onion is soft, 6 to 8 minutes. Add the 2 cups brown jasmine rice and stir to coat.
Add the mixture to the rice cooker. Stir in the 3.5 cups vegetable broth. Set the rice cooker to cook brown rice and leave until beans are complete.

Beans

Soak the 1 lb dried red beans for 6-10 hours in a 1.5% salinity solution. Drain and rinse.
Pour the 3 tbsp olive oil into the Instant Pot and heat on saute. Add the 1 yellow or white onion, 1 green bell pepper, and 1 celery stalk. Saute until softened and fragrant. Add the 2 tsp Creole seasoning and 1 tsp Spanish smoked paprika.
Add the soaked beans, 3.5 cups vegetable broth, and 1 bay leaf. Turn Instant Pot to pressurize and go to high pressure for 5 minutes. Allow pressure to release naturally for 5 minutes, then release the rest of the way.
Check the beans. If very well cooked (you want them fully soft), you can then move to the next step. If not, continue to cook either by bringing back to pressure for 1-5 minutes, or just by boiling on saute.
Str in the 2 tsp soy sauce, 2 tsp Cholula or other hot sauce, and any salt if necessary.

Serving

Serve the beans in bowls with a scoop of rice in the center and sprinkle the 1 cup chives on top. Pass more hot sauce at the table.

Notes

Makes 8 servings

Nutrition

Nutrition Facts

Red Beans and Rice

Amount Per Serving

Calories 477 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 8mg3%

Sodium 1210mg53%

Potassium 970mg28%

Carbohydrates 77g26%

Fiber 11g46%

Sugar 5g6%

Protein 17g34%

Vitamin A 1011IU20%

Vitamin C 20mg24%

Calcium 73mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dinner Party, Fall, Favorites, Great Leftovers, Quinoa, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tofu Katsu with Quinoa and Lemon-Tahini Sauce

July 23, 2022 Sam

This is fantastic and not too difficult!

Print Recipe

Tofu Katsu with Quinoa and Lemon-Tahini Sauce

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: California

Keyword: Quinoa, Tofu

Servings: servings

Calories: 861kcal

Ingredients

Tofu Katsu

5 tbsp canola oil
0.33 cup cornstarch
2 large eggs beaten
1.5 cups panko bread crumbs
2.25 tsp granulated onion
salt and pepper
1 lb extra firm tofu pressed, cut about ¼-inch thick, into 12 equal slices
12 oz shiitake mushrooms stemmed and sliced ½-inch thick (4 packed cups)

Quinoa

1 cup quinoa rinsed well and drained
0.33 cup tahini
0.33 cup canola oil
0.25 cup lemon juice
2 tbsp Dijon mustard
2 tsp soy sauce
0.75 tsp grated garlic about 1 large clove

Instructions

Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.
Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.
Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.
Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.
In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.
To the quinoa, add mushrooms, cauliflower, parsley and 1 cup of the dressing and mix well. Season with salt and pepper.
Divide quinoa in bowls and top with tofu. Serve with remaining sauce for drizzling on tofu and lemon wedges, if desired.

Notes

Makes 4 servings

Nutrition

Nutrition Facts

Tofu Katsu with Quinoa and Lemon-Tahini Sauce

Amount Per Serving

Calories 861 Calories from Fat 504

% Daily Value*

Fat 56g86%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 18g

Monounsaturated Fat 29g

Cholesterol 93mg31%

Sodium 1703mg74%

Potassium 887mg25%

Carbohydrates 68g23%

Fiber 8g33%

Sugar 5g6%

Protein 27g54%

Vitamin A 160IU3%

Vitamin C 7mg8%

Calcium 151mg15%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Fall, Great Leftovers, Quick, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Beyond “Meat”balls and Pasta

July 2, 2022 Sam

I like meatballs, but in reducing my meat consumption substantially, I do not find myself eating them often. Well, this is a fantastic substitute for meatballs at home!

While this is with pasta and marinara sauce, I bet this would be fantastic in a meatball sandwich.

Print Recipe

Beyond “Meat”balls and Pasta

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California, Italian

Keyword: Pasta, Substitutes

Servings: Servings

Calories: 707kcal

Ingredients

Meatballs

16 oz Beyond Meat substitute
½ large yellow onion diced
2 tbsp dried oregano
1 cup bread crumbs
2 large eggs
2 tsp soy sauce
1 tbsp red pepper flakes
4 cloves garlic minced, crushed or grated

Tomato Sauce

1 tbsp olive oil
½ large yellow onion diced
4 cloves garlic minced, crushed or grated
1 tbsp dried oregano
2 tsp salt
28 oz crushed tomatoes
1 tsp honey

Pasta

1 tbsp olive oil
½ lb Fergola pasta or other pasta

Instructions

Meatballs

Preheat the oven to 400ºF (375ºF convection). Mix together all meatball ingredients, with the eggs last. Lightly oil a sheet pan. Form meatballs into large balls, about 2 tbsp each. Place on sheet pan (can be close together, but not touching) and place in oven. Bake for 20-30 minutes until browned and cooked through.
16 oz Beyond Meat substitute, ½ large yellow onion, 2 tbsp dried oregano, 1 cup bread crumbs, 2 large eggs, 2 tsp soy sauce, 1 tbsp red pepper flakes, 4 cloves garlic

Tomato Sauce

Heat 1 tbsp olive oil over medium in a very large skillet or a large pot. (You want a pan with a large bottom surface area, to thicken the sauce some.) Add the onion and cook for 5-7 minutes until softening and translucent. Add the garlic, oregano, and salt and continue cooking. Then add the crushed tomatoes and honey. Stir well while it comes up to heat, then turn heat down.
1 tbsp olive oil, ½ large yellow onion, 4 cloves garlic, 1 tbsp dried oregano, 2 tsp salt, 28 oz crushed tomatoes, 1 tsp honey
Simmer for 5-30 minutes on low or just above low, so you get a nice simmer without too much splattering. Taste for salt and flavors.

Pasta

To a large sauce pot, add 1 tbsp olive oil and heat over medium. Add fergola pasta and stir well.
1 tbsp olive oil, ½ lb Fergola pasta
Add about 2 quarts water. Boil on high for 8-14 minutes. Pasta may stay a bit toothy, in a good way. Drain any remaining water (if any) and return to pot.

Serve

Serve with a layer of pasta, the meatballs, and then the sauce.

Nutrition

Nutrition Facts

Beyond "Meat"balls and Pasta

Amount Per Serving

Calories 707 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 12g

Cholesterol 93mg31%

Sodium 2167mg94%

Potassium 1274mg36%

Carbohydrates 85g28%

Fiber 11g46%

Sugar 15g17%

Protein 38g76%

Vitamin A 1220IU24%

Vitamin C 23mg28%

Calcium 308mg31%

Iron 11mg61%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Fall, Farro, Great Leftovers, Quick, Roasted Vegetables, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Lemon-Tahini Farro Broccoli Bowl

June 30, 2022 Sam

Fantastic dish that employs tahini to great effect.

Print Recipe

Lemon-Tahini Farro Broccoli Bowl

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: California, Vegetarian

Keyword: Farro, Inspired by New York Times, Roasted Vegetables

Servings: servings

Calories: 759kcal

Ingredients

Grain Bowl

4 large eggs
1½ cups farro rinsed and drained
1½ lb broccoli cut into florets, tender stems sliced
2 tbsp olive oil
1 tsp soy sauce
2 tbsp toasted sesame oil
1 tbsp sesame seeds
1 scallion thinly sliced
hot sauce for serving

Dressing

2½ tbsp lemon juice
1 clove garlic minced, crushed or tested
½ tsp salt
⅓ cup olive oil
3 tbsp tahini

Instructions

Eggs

In a large saucepan or pot with enough room for the eggs to fit in a single layer, add 1 inch of water and a steamer basket (ideally, but not required). Cover and bring to a boil. Once boiling, gently lower eggs into the basket or place at the bottom gently. Cover the pot and cook the eggs for up to 11 minutes (at most, and as little as 6 minutes for a liquid yolk and just-firm whites). Drain eggs, set aside for 5 minutes, and then carefully peel.
4 large eggs

Farro

Bring a medium pot of salted water to a boil – it will need to be at least 2 quarts of water. Add farro. Cover and turn heat down so the boil is vigorous but isn't overflowing. Cook for 20-40 minutes, checking after 20 minutes and then regular intervals.
1½ cups farro

Broccoli

Preheat the oven to 425ºF (if convection). Trim and prepare the broccoli. Toss with olive oil and soy sauce. Roast for up to 15 minutes, until slightly charred and well roasted.
1½ lb broccoli, 2 tbsp olive oil, 1 tsp soy sauce
Let broccoli cool slightly. Then toss with the sesame oil and sesame seeds.
2 tbsp toasted sesame oil, 1 tbsp sesame seeds

Dressing

Whisk together the lemon juice, garlic and ½ tsp salt. Let sit for a minute. Then whisk in the oil until emulsified. Whisk in tahini and set aside.
2½ tbsp lemon juice, 1 clove garlic, ½ tsp salt, ⅓ cup olive oil, 3 tbsp tahini

Complete and Serve

Once the farro is cooked, toss with a bit more than ¼ cup of the dressing. Then divide into four servings, top with the broccoli, scallions, and egg (halved or quartered). Divide the remaining dressing among the bowls. Add hot sauce if desired.
1 scallion, hot sauce for serving

Nutrition

Nutrition Facts

Lemon-Tahini Farro Broccoli Bowl

Amount Per Serving

Calories 759 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 10g

Monounsaturated Fat 26g

Cholesterol 186mg62%

Sodium 514mg22%

Potassium 902mg26%

Carbohydrates 74g25%

Fiber 17g71%

Sugar 4g4%

Protein 21g42%

Vitamin A 1384IU28%

Vitamin C 157mg190%

Calcium 170mg17%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Dairy-Free, Dinner Party, Dry Beans, Fall, Great Leftovers, Low Calorie, Lunch, Salad, Side, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

White Beans with Roasted Cauliflower

June 28, 2022 Sam

This fairly simply meal is delicious and saves well. It probably needs to have a secondary side of some kind.

Print Recipe

White Beans with Roasted Cauliflower

Prep Time30

Cook Time30

Bean Soaking6

Total Time7

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: California

Keyword: Dry Beans, Inspired by New York Times, Roasted Vegetables, Vegan

Servings: servings

Calories: 392kcal

Ingredients

Beans

½ lb dry white beans (e.g., Buckeye)
1 bay leaf

Salad

1 lb cauliflower trimmed and cut into bite-sized pieces
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1 cup celery thinly sliced
3 tbsp parsley chopped, optional
3 tbsp green onions sliced

Dressing

1 large shallot small diced
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp balsamic vinegar
1 tsp ground fennel seed
¼ cup olive oil
1 tsp salt
1 tsp ground black pepper

Instructions

Beans

Soak the beans in 1.5% salinity water for 6-8 hours, ideally. (If not soaked, switch to pressure-cooker method for next step and cook for 20-40 minutes under pressure, depending on the bean.)
½ lb dry white beans (e.g., Buckeye)
Drain the soaked beans. To a large sauce pot, add the drained beans and lots of water, enough to cover by two inches. Add the bay leaf. Cover and heat over high until boiling (and turn down to keep hearty boil but not overflow the pot). Boil heartily for 10 minutes, then turn heat to just above low, so you have a steady simmer. Cook for at least 20 minutes, and up to an hour, checking at regular intervals if the beans are cooked through. When fully cooked, drain and set aside.
1 bay leaf

Cauliflower and Other Prep

Once you start the beans, prepare the cauliflower by trimming and cutting. Preheat the oven to 400ºF. Put cauliflower on a rimmed baking sheet and toss with 1 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Roast for 20-25 minutes until nicely cooked and developing some browned bits. Set aside to cool.
1 lb cauliflower, 1 tbsp olive oil, 1 tsp salt, 1 tsp ground black pepper
Prep the other salad ingredients. Celery can go into the ultimate salad bowl. The scallions and parsley (if using) should be kept separate, ideally.
1 cup celery, 3 tbsp parsley, 3 tbsp green onions

Dressing

In a medium bowl, place all dressing ingredients (minus the salt and pepper for now). Whisk well to combine. Season to taste with salt and pepper.
1 large shallot, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp ground fennel seed, ¼ cup olive oil, 1 tsp salt, 1 tsp ground black pepper

Combine and Rest

Once the beans and cauliflower and done, and hopefully have cooled some, add to the bowl with the celery. Gently toss with the dressing. Let it rest for 30 minutes so the flavors combine. Then add the green onions and parsley (if using). Toss again. Serve chilled or at room temperature.

Notes

Makes 4 servings

Nutrition

Nutrition Facts

White Beans with Roasted Cauliflower

Amount Per Serving

Calories 392 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Sodium 1273mg55%

Potassium 1513mg43%

Carbohydrates 45g15%

Fiber 12g50%

Sugar 6g7%

Protein 16g32%

Vitamin A 422IU8%

Vitamin C 62mg75%

Calcium 197mg20%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.