Kale, Sausage and Cannellini Bean Soup – A Special Autumn Treat

When end-of-summer kale comes in by the armload from the garden, “kale soup” becomes a familiar sounding menu option.  But can’t we make it really different and flavorful for our guests, as the chill of Autumn sets in? And so it develops: browned Italian sausage chunks, lots of fresh thyme, a splash of white wine, potatoes and cannellini beans.  Delicious served with a salad of fresh sliced pears, toasted almonds, and shavings of Parmesan Cheese and a basket of warm dill bread!

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Kale, Sausage and Cannellini Bean Soup - A Special Autumn Treat
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
30minutes
PREP TIME
45minutes
READY IN
1hour, 15 minutes

Ingredients

Instructions

  1. Heat oil and butter in a large saucepan; add chopped onion, thyme and sausage chunks, browning over medium heat for about 10 minutes, adding a splash of wine for enhanced flavor. Drain off excess fat.
  2. Add chopped kale, potatoes, garlic, cooking for a few minutes before adding chicken broth, bringing soup to a boil, then simmering for about 20 minutes.
  3. To achieve a thicker consistency, strain out some of the cooked potato pieces, thoroughly mash and then add back to the soup.
  4. Add cannellini beans and simmer for another 10 minutes, then serve!

Filet of Sole – A Cape Cod Classic

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Filet of Sole – A Cape Cod Classic
We are blessed by having visitors from all over the United States coming to stay in Bethany, our lovely Guest House—and the cooking Sisters love to serve them the best of Cape Cod cuisine. Situated right on the water, with fishing boats arriving and departing on each tide, it’s sometimes easy for us to forget what a fantastic opportunity we have to enjoy fish fresh from the catch. Our eager guests often prove to be an incentive for us to investigate new ways to prepare a Cape Cod classic, such as Filet of Sole—and this particular recipe has proven to be a big hit!
SERVINGS
1
CHANGE SERVING SIZE
COOK TIME
10mins
PREP TIME
10mins
READY IN
25mins

Ingredients

Instructions

  1. Preheat the oven on warm. Combine the flour, salt, and pepper in a pie plate
  2. Heat 1 Tbsp of oil and 1 Tbsp of butter in a skillet. Add cherry tomatoes, toss until thoroughly cooked; at the last minute, add most of the basil, saving some to sprinkle on when served. Place in a warm oven.
  3. In the same skillet, melt 3 Tbsp butter. While that’s heating, dredge the fish in the flour, then cook on medium to hot in a skillet until golden—about 2 minutes per side. As it’s browning up, add a little wine for flavor!
  4. When ready to serve, tumble tomatoes onto the fish, and garnish with chopped basil leaves or parsley and a lemon wedge.

Vegetarian Cauliflower Steaks

A Recipe You’ve “Bean” Waiting For!

We want to be sure that vegetarian meals are provided for our guests or those attending events that prefer them. But often I simply enjoy just experimenting with fresh, garden ingredients. Here’s a new dish that is both vegetarian and gluten free. It also contain legumes – a wonderful and healthy source of protein. With lovely vegetables being harvested from our gardens, why not be creative? A friend in our community was my taste tester and she told me she couldn’t wait for me to post this recipe. It has all the flavors of summer with the basil, tomato and lemon. Buon appetito!

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Vegetarian Cauliflower Steaks
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
20mins
PREP TIME
10mins
READY IN
45mins

Ingredients

Instructions

  1. Cut a head of cauliflower into 1/2 inch ‘steaks’ from top to bottom
  2. Put cauliflower on a parchment lined tray and brush with olive oil and sprinkle with onion salt. Roast at 425 degrees F for 35 min or until golden brown and tender.
  3. Meanwhile, add 2 Tbsp of olive oil to a sauté pan and heat. Add diced red onion and sauté over medium low heat until soft. Add the garlic, parsley, basil and tomato and cook for another minute. Add the white wine and juice of one lemon and simmer until liquid is reduced. Season with salt and pepper.
  4. Add the legumes and lemon zest - taste and adjust seasonings.
  5. When ready to eat, spoon the bean mixture over your roasted cauliflower steaks and sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve warm with a drizzle of balsamic glaze and garnish with a sprig of fresh basil. Enjoy!

Vegetarian Frittata

This week we continue with vegetarian recommendations, and this one is gluten free as well. Recently we had the pleasure of hosting a good friend of ours from “Across the Pond.” While our guest was not strictly vegetarian, we planned meals that were loaded with fresh produce and light on meat–and this vegetarian Frittata fit the bill!

Loaded with sauteed vegetables including a fistful of baby spinach, this dish is as versatile as you need it to be, easily adaptable for the breakfast, lunch or brunch table. A mini cast iron pan worked well as an individual serving and looked light-as-air still hot from the oven. Topped with cheese and garden chive, this just might make another appearance on our guest table this spring and summer!

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Vegetarian Frittata
SERVINGS
2servings
CHANGE SERVING SIZE
servings
COOK TIME
15mins
PREP TIME
10mins
READY IN
25mins

Ingredients

Instructions

  1. Preheat broiler and heat the olive oil in a non-stick skillet*
  2. Sauté the onion until translucent. Add the bell pepper and zucchini cooking until tender.
  3. Add spinach and stir until just wilted.
  4. Whisk together the eggs and egg whites, adding the salt and pepper and pour into the pan with the vegetables.
  5. Reduce heat and stir until vegetables and eggs are combined. Keep over heat until the egg has set on the bottom, about 5 minutes.
  6. Sprinkle with cheese and remove the pan from the heat and finish under the broiler. Cook under the broiler until the cheese melts and begins to bubble.
  7. Garnish with fresh chive and serve immediately.

Get creative! Not only can this dish feature at breakfast, lunch and brunch, you can add or substitute other vegetables such as mushrooms and tomatoes and fresh herbs.

*We used a mini 6" cast iron pan in our preparation. If serving more people, a 10" skillet works well.

Fresh Green Pea Soup

“Spring is on the way!” the kitchen sister sings. Outside the convent door the crocuses agree and now tonight’s evening meal reflects the happy thought by bringing a touch of Spring to the dinner table. During this Lenten season we have been serving lighter meals which have included a wide variety of new soups — mostly vegetable-based and surprisingly successful and satisfying. Our brand new fresh green pea soup is making its debut tonight and we shall see how it tastes.

Today in the bush outside my window I saw a baby robin and now there’s not a doubt that Spring is on its way!

 

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Fresh Green Pea Soup
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
15mins
PREP TIME
10mins
READY IN
25mins

Ingredients

Instructions

  1. Sautee onion, celery and garlic in a large pot.
  2. Dissolve the vegetable stock in the water and add to pot with onion, celery and garlic.
  3. Add the peas and stir occasionally, bringing everything to a boil.
  4. Cover and reduce the heat. Simmer for about 10 minutes.
  5. When peas are tender, remove from heat and let cool.
  6. Add mint leaves to the soup and blend with either an immersion blender, or in batches in a counter-top blender.
  7. Serve either warm or cold and garnish with fresh mint leaves if desired.

Happy Spring!

 

Warm Goat Cheese Salad

Our Gregorian Chant Retreat has just come to a close today, ending on a very positive and productive note, with a number of first timers wanting to return! Always a rewarding finale to any retreat.

In addition to the new faces in attendance were a number of new menus that brought many sincere compliments from the eaters. One of the new dishes was this warm autumn salad, featuring golden roasted butternut squash topped with smooth soft goat cheese.

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Warm Goat Cheese Salad
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
15-20mins
PREP TIME
10mins
READY IN
25-30mins

Ingredients

Instructions

  1. In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.
  2. Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.
  3. Remove from oven and cool on pan.
  4. Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
  5. Drizzle with maple mustard vinaigrette.