More yumminess from Deirdre!
It’s the last week of our fall/winter CSA from In Good Heart Farm, but the winter CSA begins next week so we’ll still be in the green, and red, and black, and orange…
Last night, for the second time, I made Braised Chicken and Kale with Paprika and White Wine from Sweet Sugar Bean. This time I made it with boneless, skinless chicken thighs and smoked paprika. Oh yeah, it’s a keeper.
Another recipe I love but haven’t made in a while—Sautéed Kale with Beans and Pancetta from Italian Food Forever. I usually use cannellini or Great Northern beans and add slow-roasted grape tomatoes. You could add sausage or fish to make a one-pot dinner.
I think this Fish Taco Cabbage Bowl from Kalyn’s Kitchen sounds so refreshing in the midst of winter.
The next time…
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