cool | Pamela Toman

Sausage, Dill, Beans and Cabbage

Tangy and tasty, dill-forward.

Could serve with mashed potatoes and/or crusty bread. Could roast an apple with the cabbage. Could use tempeh in paprika underneath the cabbage rather than sausage on top of it.

Ingredients	Step
	Heat oven to 450 degrees. Line 2 sheet pans with foil.
2 lb. cabbage, cut into wedges oil	Toss cabbage and sausages with oil. Roast without flipping until cabbage is tender and charred in spots, about 25-30 minutes -- but set a timer for 15 minutes to add sausages.
4 sausages oil	Halfway through bake time, nestle lightly oiled sausages on top of cabbage.
¼ c. olive oil ¼ c. red wine vinegar ¼ c. dill, chopped 1 shallot, finely chopped 4 t. Dijon mustard salt pepper	Stir together into a vinaigrette.
14 oz. white beans, rinsed (1½ cups, from ½ c. dry)	Stir to combine with vinaigrette. Let marinate.
	Turn off the oven when the cabbage is ready. Then dump the beans and vinaigrette on top of the cabbage, and let sit in the turned-off oven for 5 minutes before serving.

Source: Ali Slagle (NYT)

Minestrone

Ingredients	Step
oil 1 large white onion, diced 3 carrot, diced 3 celery stalk, diced	Saute in large pot until translucent.
2 cloves garlic, minced	Add. Cook 30 seconds, until fragrant.
28 oz. can diced tomatoes 1 qt. stock 4 T. (¼ c.) tomato paste 1 t. oregano 1 t. basil 1 t. marjoram ½ t. thyme ½ t. rosemary	Add. Bring to simmer.
1 zucchini, quartered and sliced 1½ c. (1 can) white beans 1½ c. (1 can) kidney beans ½ c. frozen green beans ½ c. small shell pasta	Add. Simmer 10-15, until pasta and vegetables are tender.
2 c. fresh spinach	Stir in. Cook until wilted.
salt pepper	Season to taste.

Source: inspired by the Olive Garden

Kale Dal

We make this recipe regularly. It's one of our favorite uses for greens.

Toor dal are also known as pigeon peas.

Ingredients	Step
	Heat Instant Pot on saute until hot.
1 T. oil	Add.
2 t. mustard seeds 2 t. cumin seeds	Add. Cook until seeds start to sputter.
4 garlic cloves, chopped (1 t. powder) 1 onion, chopped (1 T. powder) ¾ t. salt ½ t. turmeric 1 c. toor dal 4 c. water 1 serrano, chopped (opt.) ½ t. cayenne (opt.)	Add. Stir to combine, scraping the bottom.
6 c. kale, chopped	Place on top.
	Cook 10NR10 on high.
juice of 1 lemon	Add. Stir well to make a smooth lentil mixture. Serve.

Source: Pavani Nandula's Vegetarian Indian Instant Pot Cookbook

Sweet and Tangy Braised Chickpeas

Hearty and delicious. Serve with bread or cornbread, and/or over egg noodles, mashed potatoes, or polenta/grits.

Cheap Worcestershire sauce is often vegetarian (check the label for anchovies).

In this recipe, I like to use the Better than Bouillon paste because it can make arbitrarily volumes of stock, and because the water can enter the pan already hot from being boiled in the kettle.

Don't include too many cruciferous vegetables or tomato paste.

Ingredients	Step
	Preheat oven to 350 degrees.
4 T olive oil 1 medium onion, sliced	Heat oil in a large, deep cast iron skillet with oven-safe lid, then saute onion.
4 garlic cloves, thinly sliced	Add garlic.
~3 c. chopped vegetables in ¼-½" chunks (e.g., carrot, celery, fennel, winter squash, parsnip, white or sweet potato, cabbage, cauliflower) ½ t. salt ⅛ t. red pepper flakes black pepper to taste	Saute vegetables. Season.
4 T. tomato paste (half a can) 1 T. brown sugar	Add and cook until well-incorporated.
3 c. vegetable stock ⅓ c. red wine vinegar or sherry vinegar 2 t. Worcestershire or soy sauce 3 cups chickpeas (1 cup from dry, or 2 rinsed cans) 1 bay leaf	Bring to simmer, then cover tightly with lid and transfer to oven.
possibly: 1 c. vegetable stock	Braise for 60 minutes, then check and add 1 c. additional broth if necessary. Braise for another 30 minutes (for 90 minutes in total).
	Discard bay leaf and season to taste before serving.

Source: Deb Perelman (Smitten Kitchen)

Blackeyed Peas and Collards

This is my one-and-only collards recipe. A great way to ring in the new year in Southern style, or to use up CSA collards. Pairs nicely with cornbread.

Ingredients	Step
1 onion, diced oil	Saute in Instant Pot.
3 cloves garlic, minced	Add garlic toward end of sauteeing.
1⅓ c. dry blackeyed peas (rinsed) 4 c. vegetable broth	Stir in.
1½ t. sweet paprika ½ t. smoked paprika ½ t. black pepper 2 dried bay leaves (1 if fresh) 1 T. soy sauce 1 T. Worcestershire sauce 1 dash liquid smoke (3 is too many) 1 T. apple cider vinegar / red wine vinegar 2 T. tomato paste 1 T. brown sugar (optional)	Incorporate some or all of these spices.
1-2 bunches collards, trimmed and chopped into bite-sized pieces	Lay on top of beans-and-broth mixture (don't stir — we want the beans submerged and the collards on top).
	Pressure cook on high for 16 minutes, then natural release for 10 minutes. Remove bay leaves, stir, taste, and season with salt and other seasonings.

Draws on: Kristen Chidsey and Minimalist Baker

Pamela Toman

Tag: cool

Sausage, Dill, Beans and Cabbage

Minestrone

Kale Dal

Sweet and Tangy Braised Chickpeas

Blackeyed Peas and Collards