How to turn a can of beans into a healthy, hearty meal..
Recipe serves two
1 BPA-free can of organic cannelloni beans, drained, liquid reserved
1/4 head organic green cabbage, cut into large dice
3 large cloves organic garlic, coarsely chopped
2 inches mid-section organic leeks, sliced
2 stalks organic celery, leaves included, sliced
1 organic carrot, diced
3 inches Spanish chorizo, sliced
3 tablespoons fresh sage
marjoram, parsley, sea salt and cracked pepper
Heat olive oil in a heavy skillet over medium heat. Add cabbage and cook until browned, about 2 minutes.
Add 1 tablespoon pastured butter, carrots and celery and sauté 2 minutes.
Add garlic, chorizo and leeks and sauté 2 minutes more.
Add beans and enough chicken stock and reserved liquid to almost cover. Adjust seasoning with salt and pepper, reduce heat and simmer for 20 minutes.
Meanwhile, fry slices of crusty bread in pastured butter with marjoram and parsley.
Ladle soup into bowls and garnish with parsley and bits of roasted red pepper, serve with warm croûtons.
Wild Alaskan salmon, fresh roasted tomatillo salsa, shredded cabbage, grilled green onions, crèma Mexicana, homemade tortillas and plenty of hot sauce..
Marinate salmon filets in olive oil with a pinch of sea salt, chipotle powder and parsley. Refrigerate at least 1 hour.
Make salsa verde from finely chopped roasted tomatillos, garlic, Serrano peppers, S&P, fresh cilantro and fresh lime juice. Refrigerate at least 1 hour.
Prep masa for tortillas, shred cabbage, slice onions, heat your comal, etc.
Sear salmon with a tablespoon or two of its marinade in a heavy skillet. Add green onions to the same pan and cook until the edges begin to brown.
Meanwhile, cook tortillas in a comal or another heavy skillet. Keep warm.
To serve, mound cabbage on warm tortillas. Place salmon on top, dress with salsa and garnish crèma Mexicana and grilled onions. Serve with hot sauce and a wedge of lime.
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