Roasted Sausage, Beans, and Greens

After talking about how much I’ve been lusting after Cheese Club at Cyril’s, I went! They had to reschedule December’s pick-up party because of the weather, so I could make it happen. It was better than I could have imagined. I picked up a block of Rocket’s Robiola from Boxcarr handmade cheese, tasted four others [two of which were also Boxcarr’s], and had a pairing with Clay Pigeon’s 2013 pinot noir and a beer from Occidental that I can’t remember now. A couple of the bottles of pinot came home too. They were having a 25% off sale. Can you blame us?

Simplicity has been the name of the game since the weather has been crap, we’ve been busy, or there have been holiday leftovers in the fridge. Recipes like this are what I want. Protein. Greens. Fiber. Put in a pan. Roast. Eat. Cheese not optional. This works with pretty much any combination.

Inspiration: Food52

Ingredients

  • 1 bunch Swiss chard
  • 1 16oz can cannellini beans, drained and rinsed
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 3 tablespoons olive oil
  • 1lb sausage [about four], cut in half lengthwise and then sliced
  • Salt and pepper
  • Shredded parmesan, optional

Preparation

Preheat the oven to 400 degrees.

Tear the Swiss chard leaves into bite size pieces. You can not use the stems if you want, but I chopped them up and used them.

In a large baking dish or ovenproof skillet, combine the chard and beans. Season with salt and pepper.

In a small bowl, whisk together the lemon juice, mustard, paprika, and olive juice. Drizzle over chard and beans. Mix thoroughly with your hands. Nestle the sausage pieces into the greens.

Nestle the sausage pieces into the greens. Roast for 20-25 minutes. The chard should be tender and the edges crispy. If your sausage isn’t precooked, it should no longer be pink.

Top with shredded parmesan before serving.

Weekly Reads 11

I spent the weekend in Vancouver BC. It was a quick getaway with some friends for the sole purpose of a hockey game. I’m not a crazy hockey fan [second game I’ve ever seen live], but I am a Vancouver fan. Places I went this time: Tacofino, Birds & the Beets, Brassneck Brewery, Congee Noodle House, and a whole lot of walking/shopping. The weather was freezing, literally, and the snow crept in this morning so we had to get out early. Vancouver trips are becoming a yearly thing, and I’m not bummed about it. It’s such a great city.

I’m a sucker for Swedish design. This home is the perfect balance of cozy and clean. That kitchen!

Gingerbread for a pie crust? Yes, please.

Taking off her engagement ring helped her job hunt. Sigh.

The science of asparagus pee. I had to know.

Seven things introverts understand. Check. Check. Check.

Have you heard of the Christmas Price Index (CPI)? PNC Financial Services Group analyzes the items in the 12 days of Christmas for price changes. Can you say accounting nerd? That’s me.

Miso brownies! A new use for that tub of miso sitting in my fridge. Savory desserts ftw.

This bathroom is gorgeous, but I’d need that natural light before I’d consider those black tiles in my own house.

So many books to add to Goodreads from NPR’s staff picks. I only read a couple of these this year.

Cacio e Pepe Pasta with Roasted Vegetables

I’m really, really falling for Cyril’s @ Clay Pigeon Winery lately. They have three of my favorite things — wine, cheese, and charcuterie. They have a lovely space. They have a cheese club that I haven’t brought myself to participate in but follow it with rapt attention. They hosted an urban winery event recently with more of my three favorite things. Fourteen wineries were in attendance. Nonperishables for charity were contributed. It was a great time. Wineries now on my radar that weren’t before — Fausse Piste and Jasper Sisco.

Cacio e Pepe. Cheese and pepper. Two of my favorite things. What don’t they make better? I like to eat vegetables, but I definitely don’t eat as many as I should. I could blame it on a variety of reasons, but I’ll just own it. I did eat a jar of canned beets standing over the sink the other day. That’s the kind of classy vegetable lover I am.

The article from Bon Appetit that spawned this whole thing said a lot of what I feel. It spoke to me. Sometimes I want a certain level of vegetable matter in my dish because a salad just feels silly. Roasting a ton of vegetables, covering them in a buttery cheese sauce and a ton of pepper really makes all of this worthwhile. The pasta is just a filler. I could have easily doubled the vegetables and eaten them as is. I went with sweet potato to finally kill that craving from months ago and some Brussels because it’s the season. The world is your oyster. Just make sure they’re evenly sized pieces so you can let them roast together.

Inspiration: Bon Appetit

Ingredients

  • 1 large sweet potato, cubed
  • 5-7 Brussels sprouts — halved or quartered to get them the same size as the sweet potato
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/2lb pasta of choice
  • 2 tablespoons of butter
  • Pecorino cheese

Preparation

Preheat the oven to 425 degrees and line a pan with parchment or a Silpat. In a large bowl, toss the sweet potato cubes and brussels sprouts with the olive oil and salt and pepper. Spread the vegetables on the pan in an even layer. Roast them for about 45 minutes or until soft and browning on the edges.

Cook your pasta according to package directions. Before draining, reserve a cup of pasta water.

In a large skillet, melt the butter and add a ton of black pepper. Add a ladleful of the pasta water and bring the mixture to a boil. Toss the cooked pasta in the mixture. Make sure it’s well coated before adding the vegetables. Grate a ton of Pecorino cheese over everything. It should melt into the hot ingredients and turn glossy. Taste for more salt, pepper, and cheese.

Weekly Reads 10

Helping a friend move in a day is not only rewarding but eye opening. I am not the spring chicken I once was. Getting up tomorrow should be fun.

Andrew and I went back to Ava Gene’s this last week for dinner. It’s absolutely still one of my favorite restaurants. I couldn’t pick a favorite dish. Thankfully I didn’t have to. The burrata with dates, squash, and walnuts or the saffron linguine with black cod and mussels rank right up there.

A fried egg on lentils hardly qualifies a recipe, but it’s really pretty and a great breakfast.

Do you listen to Spotify on a mobile device? The new [as of September, but I’m always  late to the partyDaily Mix playlists are so, so good.

I finished reading Grape, Olive Pig: Deep Travels Through Spain’s Food Culture and damn it if I don’t want to go back ASAP.

Look at this dog toy! I don’t know who would love it more, Roma or me.

Now this is a gingerbread house.

A new study that says a brighter outlook could lead to a longer life? Sign me up.

OKREAL is a curation of wisdom shared by aspirational women. I’ve been doing a deep dive in the archives.

Now this is a gift guide I can get behind. All kinds of sassy, swearing, and snark.

I finally got into essential oils in a diffuser this time last year, and I’m still very much in love. This a great little primer on the essentials.

An interesting way to keep track of the countries you’ve traveled to.

Seven books for the career girl. I eat this stuff up.

Beans and Greens with Sardines

It’s really hard to get a decent photo of an egg salad sandwich, so there isn’t one for you. If you have any interest in the salad of eggs like I am, you should make this one. It was so good. I promise you can’t really taste the anchovies other than a hint of saltiness. I toasted sourdough and topped it with some mixed greens.

The thought of sardines may make some your nose crinkle, too. In that case, you have my blessing to add whatever else sounds good here. Anything would be good here. Nothing would be good here. I’d gladly eat collards and white beans most days [which is pretty much all I bought at the store tonight]. It’s a comforting kind of wonderful. Sardines added a nice little saltiness and protein that you wouldn’t have otherwise. You probably see all of those red flecks of crushed red pepper. You’re not surprised anymore, are you? Add more or less. I added even more after I took the photo.

I’ve been toying with making beans from scratch, but I’m afraid. Afraid I’ll never want to eat them out of the can anymore, and I never plan ahead to soak beans overnight.

beans-greens-sardines

Inspiration: Epicurious

Ingredients

  • 4 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1 large bunch of collard greens, thick stems removed, and chopped into bite sized pieces
  • 1 cup chicken broth
  • 15oz can cannellini beans, drained and rinsed
  • 1 teaspoon red wine vinegar
  • 1 4.2oz tin of sardines in olive oil [I used Matiz Gallego]

Preparation

Heat four tablespoons of olive oil in a large skillet over medium heat. Add garlic and crushed pepper. Stir often until the garlic starts to turn colors. Add greens by the handful so it’ll all fit into the pan. Toss to cover in the oil. Add the broth, cover, and simmer until the greens are tender. This should take about 5-7 minutes. Add the beans and simmer uncovered until the beans are warmed and the liquid is mostly gone. Stir in the vinegar. Add salt and pepper.

Chop the sardines into small pieces and sprinkle over the top of the greens.