Creamy Bean Soup with Fresh Herbs and Spinach

  • 3 tablespoons olive oil
  • 3 cups chopped onions (about 2 medium)
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary
  • 5 cups low-salt chicken broth
  • 2 15- to 16-ounce cans white beans, drained
  • 2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
  • 1 6-ounce package baby spinach leaves
  • 1 tablespoon finely chopped fresh sage
  • Grated Parmesan cheese
  • Extra-virgin olive oil (optional)

Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.

Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.

Featured in Bon Appétit | January 2006

by Cara Brunetti Hillyard, Hamilton, VA

Mushroom & Goat Cheese Stuffed Collard Greens

photo by: John Kernick

  • Large collard leaves, stems and thick portion of center ribs removed, 8 or so…
  • 1/2 cup dry white wine
  • 2 tablespoons minced shallot
  • 1 teaspoon minced garlic
  • 4 tablespoons butter, divided
  • 1 tablespoon soy sauce
  • 1/2 teaspoon black pepper (I also like to add a little crushed red pepper flakes)
  • 1/2 teaspoon thyme
  • 1/2teaspoon oregano
  • 1/2 teaspoon basil
  • 1 pound mixed fresh Hamakua mushrooms or cremini, trimmed sliced (6 cups)
  • 1 1/2 cups cooked brown rice (I use chicken stock to make mine for added flavor)
  • Surfing Goat Dairy’s fresh chevre goat cheese for topping each bundle

Cook collards in a large pot of boiling water with 1 tablespoon salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.

Bring wine to a boil with shallot, garlic, 3 tablespoons butter, soysauce, herbs, and pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-quart shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.

Preheat oven to 450°F

Mound 1/4 cup TOTAL of brown rice, mushrooms, & dollop of goat cheese in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remaining tablespoon butter and cover with foil.

Heat in oven until bundles are hot and juices are bubbly – about 20 minutes.

Jicama Tropical Fruit Salad

This is a refreshing summer treat! Kids like it too!

  • 2 oranges
  • 2 mangoes, peeled and diced
  • 1 pineapple, peeled and diced
  • 1 small jicama, peeled and diced
  • 1/4 cup lime juice
  • 1 tablespoon cane sugar
  • 2 tablespoons chopped fresh cilantro
  • 1 cup fresh grated coconut or dried, unsweetened shredded coconut
  • Leaf lettuce

Slice ends off oranges and stand upright. Cut away the skin and membrane. Cut into sections and place in a large bowl. Remove any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine.

Serve over leaf lettuces on individual plates or a serving platter, and spoon fruit on top. Gorgeous!

Jicama & Pineapple Salad

  • 1 jalepeno or serrano chile pepper, seeded and minced
  • 1/2 cup cilantro, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons seasoned rice vinegar
  • 1/4 cup oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh pineapple, cubed
  • 1 medium jicama, peeled and cut into matchsticks
  • 3 cups mixed salad greens, rinsed and drained
  • 1 avocado, peeled and cubed

Whisk together minced chile pepper, cilantro, lime juice, rice vinegar, oil, salt and pepper. Marinate pineapple chunks and jicama in lime-cilantro vinaigrette for 30 minutes. Arrange lettuce on salad plates. Remove pineapple and jicama from marinade and place on lettuce. Top with avocado. Drizzle vinaigrette over salad.

Variations: I LOVE to add black beans & corn to mine!

Kula Fields Strawberry Mac Nut Bread Recipe Featured in Summer Issue of Edible Hawaiian Islands Magazine

Strawberry Mac Nut BreadI’m basking in the glow of having my photo and recipe make it into a featured story by Rob Parsons for Edible Hawaiian Islands magazine. FULL PAGE! So stoked.
A few months back ago, Rob inquired about strawberry growers for a story he was working on for Edible Hawaiian Islands. He mentioned that he loved the new Kula Fields’ website and asked if he could submit one of my recipes and photos for the article. The ease of the recipe and the quality of the photo he was inquiring about weren’t my favorites, so I told him to give me a week and I would get him a fabulous recipe of mine and do a photo shoot for it. He said there was no guarantee that it would make it into the issue, so not to get my hopes up. I patiently waited for the new issue to come out. I tried to get hints from sales agents about the possibilities, but to no avail…they knew nothing. Word finally came…IT MADE IT!

Kula Fields Strawberry Mac Nut Bread

  • 1 pound fresh strawberries
  • 3 1/8 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 local eggs, beaten
  • 1 1/4 cups chopped macadamia nuts
  • 1 Maui grown vanilla bean, seeds scraped

 

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in macadamia nuts & vanilla bean seeds . Divide batter into pans.

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out and cool completely.

 

Caprese on a Stick

*1 Cup Balsamic Vinegar
*12 Cherry Tomatoes
*6 Basil Leaves, halved
*12 Pearl or bite-sized Bocconcini
*12 Toothpicks

In small sauce pan, over low heat simmer balsamic vinegar until it is reduced by half and is thick, sweet & syrupy. Transfer to a small bowl and set aside. Thread 1 Tomato, 1/2 Basil leaf and 1 Bocconcini onto each toothpick. Arrange on platter and lightly drizzle with balsamic syrup. An attarctive presentation for a party.

Lemon Noodles

*1 lb Linguine
*1/3 Cup Olive Oil
*zest from 1 lemon
*juice from 2 lemons
*3 Green Onions thinly sliced
*1 Cup French Cut Beans cut into 1/2″ segments
*1/4 Cup Cilantro, chopped
*1 Cup Portobello Mushrooms in bite size pieces
*Salt & Pepper to taste
*Parmesan Cheese, finely grated

Cook Linguine until al dente. Meanwhile whisk, oil, cilantro, lemon zest and lemon juice in bowl. Add the pasta and toss until well coated. Lightly saute mushrooms, green onions, green beans and portobello mushrooms. Combine with pasta then garnish with Parmesan cheese, salt & pepper. Enjoy!

Tofu & Bok Choy Stir Fry

*1 TBSP Soy Sauce
*1 TBSP Dry Sherry
*1 TSP Sesame Oil
*1 TSP Cornstarch
*2 TSPS Vegetable Oil
*2 Cloves Garlic, minced
*1TBSP Fresh Ginger
*1/8 TSP Dried Crushed Red Pepper
*3 1/2 Cups thinly sliced Bok Choy
*1 5-oz can sliced water chestnuts, drained
*2 Green Onions, cut into 1″ pieces
*1Package tofu, drianed cut into 3/4″ pieces

Combine first 4 ingredients and mix well. Heat vegetable oil in large wok. Add garlic, ginger, crushed red pepper. Then add bok choy and stir-fry until wilted. Mix in water
chestnuts & green onions until tender, 1 min. Add tofu and lightly stir-fry until tofu heated. Pour over soy mixture. Stir fry until liquid boils & thickens, about 1 min. Enjoy!

Beef & Broccoli Stir Fry

*4 TBSP Vegetable Oil
*1 lb Sirloin Steak, sliced into 1/4″ strips
*1/2 Cup Sweet Onion, chopped
*1 Garlic Clove, minced
*1/2 lb Broccoli, cut into flowerets
*1 Cup Mushrooms, sliced
*1/2 Cup Beef Stock
*1 Cup Water
*2 TBSP Soy Sauce
*1 TBSP Cornstarch
In frying pan. heat 2 TBSP oil and stir-fry meat until browned, about 3 minutes then set aside. Add remaining oil to pan to saute onion, garlic, broccoli, mushrooms until tender. In small bowl, combine beef stock, water, soy sauce and cornstarch; be sure there are no lumps. Pour liquid into vegetables and add reserved meat. Cook until sauce thickens, stirring occasionally. Serve over Rice or Quinoa.

Beet & Asparagus Quinoa Salad

*1 TSP Olive Oil
*Salt & Pepper to taste
*1/2 lb Asparagus cut into bite sized pieces
*1 Cup Beets cooked & sliced
*1 Cup Quinoa cooked
*1 Cup Chickpeas
*1/4 Cup Feta (crumbled)
*1 TBSP Balsamic Vinegar
*1 TBSP Olive Oil
*1/2 TSP Oregano
*Salt & Pepper to taste
Cook Quinoa as directed on package then let cool. Toss asparagus in olive oil, salt & pepper. Roast at 425 degree oven for approx. 10 min. Boil beets until tender then cool. Mix aspargus, beets, Quinoa, chickpeas & feta in bowl. Mix dressing and pour onto salad. Toss to coat then serve. Enjoy!